Zobrazeno 1 - 10
of 222
pro vyhledávání: '"Vesna Tumbas"'
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:
Vanja Šeregelj, Gordana Ćetković, Jasna Čanadanović-Brunet, Vesna Tumbas Šaponjac, Jelena Vulić, Slađana Stajčić
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 3, Pp 314-324 (2020)
Research background. The aim of this work is to evaluate utilization of sweet potato peel as a source of bioactive compounds. The effect of solvents (acetone and acetone/ethanol mixture) on the extraction efficiency of total carotenoids and phenolics
Externí odkaz:
https://doaj.org/article/41c748d7672f43569cdebc40d268d33d
Autor:
Vanja Šeregelj, Lorenzo Estivi, Andrea Brandolini, Gordana Ćetković, Vesna Tumbas Šaponjac, Alyssa Hidalgo
Publikováno v:
Molecules, Vol 27, Iss 24, p 8759 (2022)
The encapsulates of carrot waste oil extract improved the antioxidant properties of durum wheat pasta. The aim of this research was to study the kinetics of carotenoids degradation in the freeze-dried (FDE) and spray-dried (SDE) encapsulates of carro
Externí odkaz:
https://doaj.org/article/8fc42705c61d4bd1903d97f738a6a1c7
Autor:
Jelena Bokić, Jovana Kojić, Jelena Krulj, Lato Pezo, Vojislav Banjac, Vesna Tumbas Šaponjac, Vanja Travičić, Diego A. Moreno, Marija Bodroža-Solarov
Publikováno v:
Foods, Vol 11, Iss 22, p 3692 (2022)
This study aimed to investigate the impact of chicory root addition (20–40%) and extrusion conditions (moisture content from 16.3 to 22.5%, and screw speed from 500 to 900 rpm) on bioactive compounds content (inulin, sesquiterpene lactones, and pol
Externí odkaz:
https://doaj.org/article/28fede13a0ad45b091cd346b2fd9cd8f
Autor:
Jelena Bokić, Jovana Kojić, Jelena Krulj, Lato Pezo, Vojislav Banjac, Dubravka Škrobot, Vesna Tumbas Šaponjac, Strahinja Vidosavljević, Viktor Stojkov, Nebojša Ilić, Marija Bodroža-Solarov
Publikováno v:
Foods, Vol 11, Iss 16, p 2393 (2022)
A novel rice-based snack enriched with chicory root flour (CRF) was developed by twin-screw extrusion. Chicory (Cichorium intybus L.) is one of the promising medicinal plants for the development of innovative food and may be considered a functional f
Externí odkaz:
https://doaj.org/article/5ce30508017a45af865724fc27e53664
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:
Milica Aćimović, Jovana Ljujić, Jelena Vulić, Valtcho D. Zheljazkov, Lato Pezo, Ana Varga, Vesna Tumbas Šaponjac
Publikováno v:
Agronomy, Vol 11, Iss 7, p 1282 (2021)
H. italicum essential oil (EO) is one of the most popular ingredients utilized by the cosmetic industry, and it is also used as natural antioxidant and as a value-added ingredient in food products. The chemical composition of the EO H. italicum culti
Externí odkaz:
https://doaj.org/article/181080348db34fd5864b18492ea5ded5
Encapsulation of sour cherry pomace extract by freeze drying: characterization and storage stability
Autor:
Vesna Tumbas Šaponjac, Gordana Ćetković, Jasna Čanadanović-Brunet, Sonja Djilas, Biljana Pajin, Jovana Petrović, Slađana Stajčić, Jelena Vulić
Publikováno v:
Acta Chimica Slovenica, Vol 64, Iss 2, Pp 283-289 (2017)
In this study sour cherry pomace was extracted with food-grade solvent (50% ethanol), concentrated and stabilized in whey and soy proteins by encapsulation. Soy proteins exhibited higher encapsulation efficiency (94.90%), but not significantly (p
Externí odkaz:
https://doaj.org/article/206b10700ac84148bfe7dd5692d281de