Search Results - "Pelaić, Zdenka"

Effect of UV-C Irradiation on the Shelf-Life of Fresh-Cut Potato and Its Sensory Properties after Cooking by Pelaić, Zdenka, Čošić, Zrinka, Repajić, Maja, Pedisić, Sandra, Zorić, Zoran, Ščetar, Mario, Galić, Kata, Levaj, Branka

“…Research background. Potato tissue is damaged during fresh-cut production, which makes fresh-cut potato susceptible to the quality loss and microbiological…”
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Physical, Chemical and Sensory Characterization of Deep-Fried Fresh-Cut Potatoes Coated with Hydrocolloid/Herbal Extracts by Kurek, Mia, Repajić, Maja, Ščetar, Mario, Radošević, Lea, Pedisić, Sandra, Pelaić, Zdenka, Levaj, Branka, Galić, Kata

“…Recently, natural plant extracts have been used to increase the nutritional value of food and to potentially reduce the absorbed fat and the formation of…”
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Effect of storage conditions on phenolic content and antioxidant capacity of spray dried sour cherry powder by Zorić, Zoran, Pelaić, Zdenka, Pedisić, Sandra, Elez Garofulić, Ivona, Bursać Kovačević, Danijela, Dragović–Uzelac, Verica

“…The stability of phenolic compounds, antioxidant capacity and colour changes in spray dried Marasca sour cherry juice powders (MP), packaged in two laminates…”
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Multi-elemental composition and antioxidant properties of strawberry tree (Arbutus unedo L.) honey from the coastal region of Croatia: Risk-benefit analysis by Tariba Lovaković, Blanka, Lazarus, Maja, Brčić Karačonji, Irena, Jurica, Karlo, Živković Semren, Tanja, Lušić, Dražen, Brajenović, Nataša, Pelaić, Zdenka, Pizent, Alica

“…•Concentration of 23 elements was measured in strawberry tree honey and in 14 other unifloral honeys.•The most abundant elements found in strawberry tree honey…”
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Maintaining the Quality and Safety of Fresh-Cut Potatoes (Solanum tuberosum): Overview of Recent Findings and Approaches by Levaj, Branka, Pelaić, Zdenka, Galić, Kata, Kurek, Mia, Ščetar, Mario, Poljak, Milan, Dite Hunjek, Draženka, Pedisić, Sandra, Balbino, Sandra, Čošić, Zrinka, Dujmić, Filip, Repajić, Maja

“…Fresh-cut potatoes (FCP), like other fresh-cut (minimally processed) vegetables, are a convenient but highly perishable product. Unlike most fresh-cut…”
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Effect of UV-C Irradiation, Storage and Subsequent Cooking on Chemical Constituents of Fresh-Cut Potatoes by Pelaić, Zdenka, Čošić, Zrinka, Pedisić, Sandra, Repajić, Maja, Zorić, Zoran, Levaj, Branka

“…UV-C irradiation successfully reduces the growth of microorganisms, but it can also affect the content of phenolics and sugars of fresh-cut potatoes (FCP)…”
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Chemical constituents of fresh‐cut potato as affected by cultivar, age, storage, and cooking by Dite Hunjek, Draženka, Pelaić, Zdenka, Čošić, Zrinka, Pedisić, Sandra, Repajić, Maja, Levaj, Branka

“…Certain changes in phenolics and sugars can occur during the storage of potatoes, where particularly amounts of sugars represent the critical factor as they…”
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Glucose, fructose and sucrose in minimally processed potato: Effect of cultivar, tuber storage time and heat treatment by Pelaić, Zdenka, Dite Hunjek, Draženka, Pedisić, Sandra, Repajić, Maja, Jakupec, Dino, Levaj, Branka

“…Recently, popularity of minimally processed potatoes (MPP) is growing as well as other minimally processed fruits and vegetables, due to its convenience and…”
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Phenolic compounds in minimally processed potato: Effect of cultivar, tuber storage time and thermal treatment by 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)…”
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Fig freezing in sugar solutions: quality, phenolics composition and sensory properties during storage by Repajić, Maja, Lončarić, Sanja, Dragović-Uzelac, Verica, Pelaić, Zdenka, Pedisić, Sandra, Levaj, Branka

“…The effect of fig freezing in sugar solution on fig’s quality and sensory traits as well as phenolic content during storage was examined. Fresh figs were…”
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Nutritivna vrijednost krumpira i njegov utjecaj na ljudsko zdravlje by Čosić, Zrinka, Repaić, Maja, Pelaić, Zdenka, Pedisić, Sandra, Levaj, Branka

“…Budući da svjetska populacija raste, FAO (Organizacija za hranu i poljoprivredu Ujedinjenih naroda) smatra krumpir važnom namirnicom koja bi mogla imati glavnu…”
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Fizikalna, kemijska i senzorska karakterizacija svježe rezanog i prženog krumpira s prevlakama od hidrokoloida i biljnih ekstrakta by Kurek, Mia, Repajić, Maja, Ščetar, Mario, Radošević, Lea, Pedisić, Sandra, Pelaić, Zdenka, Levaj, Branka, Galić, Kata

“…Pozadina istraživanja. Iako se prirodni ekstrakti iz biljaka posljednjih godina koriste za povećanje nutritivne vrijednosti hrane te moguće smanjenje…”
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Utjecaj UV-C zračenja na trajnost svježe rezanog krumpira i njegova senzorna svojstva nakon termičke obrade by Pelaić, Zdenka, Čošić, Zrinka, Repajić, Maja, Pedisić, Sandra, Zorić, Zoran, Ščetar, Mario, Galić, Kata, Levaj, Branka

“…Pozadina istraživanja. Tijekom proizvodnje svježe rezanog krumpira dolazi do oštećenja tkiva krumpira, što ga čini osjetljivim na gubitak kakvoće i…”
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