Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Vanja Seregelj"'
Autor:
Vesna Tumbas Šaponjac, Jasna Čanadanović-Brunet, Gordana Ćetković, Mirjana Jakišić, Jelena J. Vulić, Slađana Stajčić, Vanja Šeregelj
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 70, Iss 1, Pp 25-34 (2020)
Sensitivity of natural antioxidants could be improved using encapsulation technologies. In this study, encapsulation of beetroot juice (BJ) with soy proteins has been optimized in terms of the wall:core ratio, BJ dilution and mixing time of both comp
Externí odkaz:
https://doaj.org/article/ca88929d1b1242bfba8b8611a5bfd451
Autor:
Alena Stupar, Vanja Šeregelj, Bernardo Dias Ribeiro, Lato Pezo, Aleksandra Cvetanović, Aleksandra Mišan, Isabel Marrucho
Publikováno v:
Ultrasonics Sonochemistry, Vol 76, Iss , Pp 105638- (2021)
The aim of the present research was to develop green and sustainable extraction procedure for β-carotene recovery from pumpkin. A series of hydrophobic natural deep eutectic solvents (NADESs) based on fatty acids were prepared to establish high extr
Externí odkaz:
https://doaj.org/article/30007b5161fb4a729aa38b12d7450216
Autor:
Dragana Borjan, Vanja Šeregelj, Darija Cör Andrejč, Lato Pezo, Vesna Tumbas Šaponjac, Željko Knez, Jelena Vulić, Maša Knez Marevci
Publikováno v:
Antioxidants, Vol 11, Iss 5, p 805 (2022)
Red beetroot is well known for its high proportion of betalains, with great potential as functional food ingredients due to their health-promoting properties. The objective of this study was to investigate the influence of processing techniques such
Externí odkaz:
https://doaj.org/article/56d2fc67cae041ca86043305cfa9567a
Autor:
Olja Šovljanski, Vanja Šeregelj, Lato Pezo, Vesna Tumbas Šaponjac, Jelena Vulić, Teodora Cvanić, Siniša Markov, Gordana Ćetković, Jasna Čanadanović-Brunet
Publikováno v:
Antioxidants, Vol 11, Iss 5, p 825 (2022)
Artificial neural intelligence was established for the estimation, prediction, and optimization of many agricultural and food processes to enable enhanced and balanced utilization of fresh and processed fruits. The predictive capabilities of artifici
Externí odkaz:
https://doaj.org/article/6f71a01832ac4f7484bb6c2ba3bcdb9f
Autor:
Vanja Šeregelj, Dubravka Škrobot, Jovana Kojić, Lato Pezo, Olja Šovljanski, Vesna Tumbas Šaponjac, Jelena Vulić, Alyssa Hidalgo, Andrea Brandolini, Jasna Čanadanović-Brunet, Gordana Ćetković
Publikováno v:
Foods, Vol 11, Iss 8, p 1130 (2022)
Consumer knowledge about pasta quality differs around the world. Modern consumers are more sophisticated compared to past times, due to the availability of information on pasta types and quality. Therefore, this study investigated the nutritional, ph
Externí odkaz:
https://doaj.org/article/7227697e67804e3a94ab908e03bf8e3b
Autor:
Vladimir Filipović, Biljana Lončar, Jelena Filipović, Milica Nićetin, Violeta Knežević, Vanja Šeregelj, Milenko Košutić, Marija Bodroža Solarov
Publikováno v:
Foods, Vol 11, Iss 9, p 1258 (2022)
Peach dehydrated by a combined method of osmodehydration and lyophilization is characterized by upgraded dehydration effectiveness and enhanced chemical and mineral matter content, and as such, is an interesting material to be applied to the cookies
Externí odkaz:
https://doaj.org/article/4e75803a746e4fec84de5654f8ee2049
Autor:
Milica Aćimović, Olja Šovljanski, Vanja Šeregelj, Lato Pezo, Valtcho D. Zheljazkov, Jovana Ljujić, Ana Tomić, Gordana Ćetković, Jasna Čanadanović-Brunet, Ana Miljković, Ljubodrag Vujisić
Publikováno v:
Plants, Vol 11, Iss 7, p 941 (2022)
Steam distillation was used for the isolation of Dracocephalum moldavica L. (Moldavian dragonhead) essential oil (DMEO). This aromatic herbaceous plant is widespread across the Northern Hemisphere regions and has been utilized in health-improving stu
Externí odkaz:
https://doaj.org/article/e61b6c9ae1de427cbbdcfbb20ec2ad24
Autor:
Jovana Kojić, Miona Belović, Jelena Krulj, Lato Pezo, Nemanja Teslić, Predrag Kojić, Lidija Peić Tukuljac, Vanja Šeregelj, Nebojša Ilić
Publikováno v:
Foods, Vol 11, Iss 3, p 475 (2022)
The influence of different extrusion parameters, including screw speed (250–750 rpm), feed rate (15–25 kg/h) and feed moisture content (15–25%), on the textural and color properties of spelt wholegrain snack products produced on a co-rotating t
Externí odkaz:
https://doaj.org/article/0973b76f6617483aac1a5fb33b5abe29
Autor:
Vesna Tumbas Šaponjac, Gordana Ćetković, Jasna Čanadanović-Brunet, Anamarija Mandić, Vanja Šeregelj, Jelena Vulić, Sladjana Stajčić
Publikováno v:
Journal of Chemistry, Vol 2019 (2019)
Sprouting is a process that can improve nutritional and beneficial properties of seeds. This work studies the design of the new healthier product salt seasoned with freeze-dried powdered cereal sprouts. The cereal sprouts mixture (SM), including barl
Externí odkaz:
https://doaj.org/article/bb58beaad9164a56af3a7270c3b5ac62
Autor:
Jelena Vulić, Vanja Šeregelj, Ana Kalušević, Steva Lević, Viktor Nedović, Vesna Tumbas Šaponjac, Jasna Čanadanović-Brunet, Gordana Ćetković
Publikováno v:
Molecules, Vol 24, Iss 15, p 2837 (2019)
In order to deactivate the health properties of bioactive compounds, they need to withstand the effects of food processing, their potential release from the food matrix, and remain bio-accessible in the gastrointestinal tract. Bio-actives from differ
Externí odkaz:
https://doaj.org/article/72da220846a94ed8ac186af2378d8542