Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Tomaž POŽRL"'
Publikováno v:
Molecules, Vol 28, Iss 17, p 6311 (2023)
This research aimed to study the dynamic changes in phenolic antioxidants between the germ and the rest of the germinated seed of wheat and spelt and to evaluate the whole grain flour from germinated seeds as a functional supplement. Longer germinati
Externí odkaz:
https://doaj.org/article/5f887fd81ad54ada9434c344e9d34006
Publikováno v:
Foods, Vol 12, Iss 9, p 1769 (2023)
In this study, we investigated the effects of germination on the secondary metabolite composition in spelt grains. Germination significantly increased the content of various metabolites in free and bound forms. Benzoxazinoids were the most important
Externí odkaz:
https://doaj.org/article/f631d1ad2fcc4431898fdfaadbd754e4
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 10, Iss 1, Pp 112-117 (2018)
Fruits and vegetables are valuable source of nutritionally important compounds. The aim of novel technologies is to preserve the bioactive compounds with minimal impact on sensory quality and to improve quality control and safety along the food chain
Externí odkaz:
https://doaj.org/article/a131eeabf8e14cb784709894de18751d
Publikováno v:
Foods, Vol 10, Iss 4, p 740 (2021)
The aim was to investigate the effects of the cold dehulling of buckwheat seeds on their germination, total phenolic content (TPC), antioxidant activity (AA) and phenolics composition. Cold dehulling had no negative effects on germination rate and re
Externí odkaz:
https://doaj.org/article/5e6266b1b00e4a44b7fe2948112d278c
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss 1, Pp 29-38 (2009)
Phytic acid has been considered to be an antinutrient due to its ability to bind minerals and proteins, either directly or indirectly, thus changing their solubility, functionality, absorption, and digestibility. In this study, the influence of the f
Externí odkaz:
https://doaj.org/article/da209f73f0aa448594cf30214d2bf671
Publikováno v:
Food Technology and Biotechnology, Vol 46, Iss 4, Pp 427-433 (2008)
The influence of different storage conditions on the storability of packaged shredded cabbage has been studied. The cabbage cultivar Fieldrocket was cut and packaged in glass jars and in polyethylene (PE) or polypropylene (PP) film. Several initial a
Externí odkaz:
https://doaj.org/article/99002ba926fa4c6bbd949cfb4e6bf8d3
Publikováno v:
Food Technology and Biotechnology, Vol 46, Iss 4, Pp 442-447 (2008)
The staling of ground roasted coffee blend was studied over one year of storage. Solid phase microextraction-gas chromatography-mass spectrometry analysis was carried out to identify and semi-quantify 40 volatile compounds. We focused on volatile com
Externí odkaz:
https://doaj.org/article/92c9a8c23a484540854c9a07bff083d1
Publikováno v:
Journal of Chemistry, Vol 2015 (2015)
The intensity of mechanical stress and the temperature significantly affect the levels of individual and total glucosinolates in shredded white cabbage (cv. Galaxy). Mild processing (shredding to 2 mm thickness) at 8°C resulted in the accumulation o
Externí odkaz:
https://doaj.org/article/0573d755edef45618a0f8eb47f9604db
Publikováno v:
Acta Agriculturae Slovenica, Vol 89, Iss 1 (2007)
The plant spacing of early cabbage (Brassica oleracea L. var. capitata) was studied at the Experimental Field of the Biotechnical Faculty in Ljubljana, during the 2001 and 2002 growing season. The cultivars, which included ‘Vestri’, ‘Parel’,
Externí odkaz:
https://doaj.org/article/dae944bd6a5643ab8bfdbf76a898cc1c
Autor:
Dragan ŽNIDARČIČ, Tomaž POŽRL
Publikováno v:
Acta Agriculturae Slovenica, Vol 87, Iss 2 (2006)
The objective of this study was to compare the effects of storage conditions on the indeterminate tomatoes (Lycopersicon esculentum Mill.) cv. 'Malike'. Fruits were stored at 5 oC and 10 oC for up to 28 days; to extend their post-harvest life and mai
Externí odkaz:
https://doaj.org/article/1224f41ab7234eea8b405c8365fea95b