Search Results - "Zavadlav, Sandra"

Green Extraction Methods for Extraction of Polyphenolic Compounds from Blueberry Pomace by Lončarić, Ante, Celeiro, Maria, Jozinović, Antun, Jelinić, Josip, Kovač, Tihomir, Jokić, Stela, Babić, Jurislav, Moslavac, Tihomir, Zavadlav, Sandra, Lores, Marta

“…In this study, green extraction methods—high voltage electrical discharges (HVED), pulsed electric field (PEF), and ultrasound-assisted extraction (UAE)—were…”
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Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices by Putnik, Predrag, Pavlić, Branimir, Šojić, Branislav, Zavadlav, Sandra, Žuntar, Irena, Kao, Leona, Kitonić, Dora, Kovačević, Danijela Bursać

“…Functional nutrition, which includes the consumption of fruit juices, has become the field of interest for those seeking a healthy lifestyle. Functional…”
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Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products by Zavadlav, Sandra, Blažić, Marijana, Van de Velde, Franco, Vignatti, Charito, Fenoglio, Cecilia, Piagentini, Andrea M, Pirovani, María Elida, Perotti, Cristina M, Bursać Kovačević, Danijela, Putnik, Predrag

“…is a technique of cooking foods in vacuum bags under strictly controlled temperature, offering improved taste, texture and nutritional values along with…”
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Assessment of storage shelf life of European squid (cephalopod: Loliginidae, Loligo vulgaris) by bioelectrical impedance measurements by Zavadlav, Sandra, Janči, Tibor, Lacković, Igor, Karlović, Sven, Rogulj, Ivana, Vidaček, Sanja

“…The aim of this study was to examine the possibility of storage shelf life assessment of refrigerated squid Loligo vulgaris by bioelectrical impedance…”
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3D Printing of Functional Strawberry Snacks: Food Design, Texture, Antioxidant Bioactive Compounds, and Microbial Stability by Bebek Markovinović, Anica, Putnik, Predrag, Bosiljkov, Tomislav, Kostelac, Deni, Frece, Jadranka, Markov, Ksenija, Žigolić, Adrijana, Kaurinović, Jelena, Pavlić, Branimir, Duralija, Boris, Zavadlav, Sandra, Bursać Kovačević, Danijela

“…3D printing technology (3DP) as additive manufacturing is an innovative design technology that can meet the individual nutritional and sensory needs of…”
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Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies by Škegro, Marko, Putnik, Predrag, Bursać Kovačević, Danijela, Kovač, Ana Petra, Salkić, Lidija, Čanak, Iva, Frece, Jadranka, Zavadlav, Sandra, Ježek, Damir

“…This study investigated the status of bioactive compounds (phenolic compounds, carotenoids, and vitamin C), changes in color performance, and microbiological…”
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The Perspective of Croatian Old Apple Cultivars in Extensive Farming for the Production of Functional Foods by Duralija, Boris, Putnik, Predrag, Brdar, Dora, Bebek Markovinović, Anica, Zavadlav, Sandra, Pateiro, Mirian, Domínguez, Rubén, Lorenzo, José M, Bursać Kovačević, Danijela

“…The Republic of Croatia has a long tradition of fruit growing due to its geographical location, climatic conditions, and high quality of fruit crops,…”
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Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment by Grgić, Ivanka, Grec, Marijana, Gryszkin, Artur, Zięba, Tomasz, Kopjar, Mirela, Ačkar, Đurđica, Jozinović, Antun, Miličević, Borislav, Zavadlav, Sandra, Babić, Jurislav

“…Starch is extensively used in the food industry as a texture modifier, a fat substitute, and in other applications. To optimise starch functional properties…”
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Production of whey protein as nutritional valuable foods by BLAZIC, MARIJANA, ZAVADLAV, SANDRA, KRALJ, ELIZABETA, SARIC, GORAN

“…Whey is a low calorie milk serum remaining after casein removal in cheese manufacturing. Composition and properties of whey depend on the type of cheese…”
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The impact of traditional cheeses and whey on health by Blazic, Marijana, Pavic, Kornelija, Zavadlav, Sandra, Marcac, Nina

“…In the modern world proper nutrition is becoming an issue of great importance and more and more effort and means are being channelled into finding a solution…”
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The Use of Novel Technologies in Egg Processing by Agregán, Rubén, Munekata, Paulo E. S., Putnik, Predrag, Pateiro, Mirian, Bursać Kovačević, Danijela, Zavadlav, Sandra, Lorenzo, José M.

“…The impact of thermal processing on the fresh-like characteristics of foods is well-known. Eggs have unique fresh-like characteristics, functional properties,…”
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Utilizing Impedance for Quality Assessment of European Squid ( Loligo Vulgaris ) during Chilled Storage by Zavadlav, Sandra, Lacković, Igor, Bursać Kovačević, Danijela, Greiner, Ralf, Putnik, Predrag, Vidaček Filipec, Sanja

“…This study evaluates the quality of chilled squid by non-destructive measurements of bioelectrical impedance from the first post-mortem day under controlled…”
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