Zobrazeno 1 - 10
of 20
pro vyhledávání: '"minimally processed potato"'
Autor:
Mia Kurek, Maja Repajić, Mario Ščetar, Lea Radošević, Sandra Pedisić, Zdenka Pelaić, Branka Levaj, Kata Galić
Publikováno v:
Food Technology and Biotechnology, Vol 60, Iss 4, Pp 520-532 (2022)
SUMMARY Research backgroundRecently, natural plant extracts have been used to increase the nutritional value of food and to potentially reduce the absorbed fat and the formation of acrylamide in fried foods. Literature data on the use of edible poly
Externí odkaz:
https://doaj.org/article/ae15fb9424734aa8ae3b2dd0c1854025
Autor:
Štruml, Monika
Cilj ovog rada bio je odrediti utjecaj eteričnog ulja lovora dviju različitih koncentracija (25 i 250 mg/L) na stabilnost minimalno procesiranog krumpira (MPK) pakiranog u vakuumu tijekom skladištenja 2 tjedna pri 6-7 °C. Svaka tri dana promatrao
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3630::c50437ea9296481d89c8a93df55e0b4c
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:4232/datastream/PDF
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:4232/datastream/PDF
Autor:
Zdenka Pelaić, Sandra Pedisić, Zrinka Čošić, Draženka Dite Hunjek, Maja Repajić, Branka Levaj
Publikováno v:
Journal of Food Science. 86:1656-1671
Certain changes in phenolics and sugars can occur during the storage of potatoes, where particularly amounts of sugars represent the critical factor as they are involved in potentially harmful acrylamide (AA) formation during frying. This research in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e39a4df1388d214df8fca9808f0fd40
https://doi.org/10.1111/1750-3841.15712
https://doi.org/10.1111/1750-3841.15712
Autor:
Budišćak, Matea
Cilj ovog rada bio je istražiti utjecaj eteričnog ulja lovora koncentracije 125 mg/L na mikrobiološku ispravnost, boju i senzorska svojstva minimalno procesiranog krumpira (MPK) sorte Lucinda pakiranog u vakuumu tijekom 14 dana skladištenja pri t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3630::b72473177e96e01cf505690dc3706410
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:4257/datastream/PDF
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:4257/datastream/PDF
Autor:
Kurek, Mia, Repajić, Maja, Ščetar, Mario, Radošević, Lea, Pedisić, Sandra, Pelaić, Zdenka, Levaj, Branka, Galić, Kata
Publikováno v:
Food Technology and Biotechnology
Volume 60
Issue 4
Volume 60
Issue 4
SUMMARY Research backgroundRecently, natural plant extracts have been used to increase the nutritional value of food and to potentially reduce the absorbed fat and the formation of acrylamide in fried foods. Literature data on the use of edible polym
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08e8fb7308945ccb84a0121dcc3518fc
https://www.bib.irb.hr/1214292
https://www.bib.irb.hr/1214292
Autor:
Dite Hunjek, Draženka
The aim of this study was to examine the impact of raw potato (cv. Birgit and Lady Claire during aging), processing conditions (anti-browning agent, type of packaging), and storage conditions on the quality and safety as well as sensory properties of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3630::3ed92ed450a3160ee36b2ccbfe234ca6
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:4165/datastream/PDF
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:4165/datastream/PDF
Autor:
Pezelj, Maja
Cilj ovog istraživanja bio je ispitati utjecaj tretmana fenolnim ekstraktom (FE) komorača različitih koncentracija (0 mg/L (kontrolni uzorak), 25 mg/L, 125 mg/L i 250 mg/L) na mikrobiološku ispravnost, boju i senzorska svojstva minimalno procesir
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3630::ce25364cac8ec4398021391c286649f5
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:3975
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:3975
Autor:
Pejić, Ana
Cilj ovog rada bio je ispitati utjecaj visokog hidrostatskog tlaka (VHT) na sprječavanje posmeđivanja minimalno procesiranog krumpira (MPK) tijekom skladištenja. MPK je najprije uronjen na 3 minute u 2%-tnu otopinu natrijeva askorbata (Na-Ask) nak
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::7746ef6597e5b61529a008a7f3367374
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:3718
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:3718
Autor:
Dite Hunjek, Draženka, Pelaić, Zdenka, Pedisić, Sandra, Repajić, Maja, Jakupec, Dino, Dragović Uzelac, Verica, Levaj, Branka
Potato (Solanum tuberosum spp.) is worldwide consumed mostly as table potato, but due to lifestyle changes, production of minimally processed potato (MPP) became an important sector of the food industry. From the health point of view, phenolic compou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::ba8388f29509da483d987ba467395252
https://www.bib.irb.hr/1028046
https://www.bib.irb.hr/1028046
Due to nowadays lifestyle, popularity of minimally processed fruit and vegetables is increasing among consumers. They are convenient for use, but at the same time very susceptible and inclined to spoilage. Hence, the aim of this study was to investig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::795d64871e5b31af48ac23477a97c9f9
https://www.bib.irb.hr/996299
https://www.bib.irb.hr/996299