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Št. zadetkov: 4
Razvijajoči se konstrukti množičnega turizma in kapitalistično izkoriščanje obale
Carlos Rosa-Jiménez, Nuria Nebot-Gómez De Salazar, Alberto E. García-Moreno
Izvirni znanstveni članek
Oznake: turizem;turistična mesta;urbanizem;arhitektura;urbana morfologija;
Konstrukt turizma je prelomna oblika kapitalistične produkcije prostora, ki ustvarja nove urbane oblike. V številnih arhitekturnih in morfoloških študijah so analizirali različne modele, manjkajo pa primerjave njihovih značilnosti. Avtorji so v članku primerjali štiri vrste turizma, povezane z razvo ...
Leto: 2023 Vir: Urbanistični inštitut Republike Slovenije (UIRS)
Effect of non-thermal treatments of clear apple juice on exogenous pectinases
Alberto Zavarise, Alema Puzović, Andres Felipe Moreno Baretto, Dario Pavon-vargas, Manfred Goessinger, Maja Mikulič Petkovšek, Massimiliano Rinaldi, Christian Haselmair-Gosch, Luca Cattani, Heidrun Halbwirth
Izvirni znanstveni članek
Oznake: enzyme inactivation;pectinase;fruit juice;HPP;PEF;thermal pasteurization;non-thermal treatment;exogenous enzyme;
Pulsed electric field (PEF) and high-pressure processing (HPP) are non-thermal treatments, developed to ensure preservation of food products whilst maintaining taste and valuable nutrients. In this study, we investigated their potential for the inactivation of 3 commercial exogenous pectinases (poly ...
Leto: 2025 Vir: Biotehniška fakulteta (UL BF)
Comparative analysis of aroma and phenolic compounds in strawberry nectar subjected to equivalent thermal, ohmic heating, high pressure, and pulsed electric fields processes at pilot scale
Dario Pavon-vargas, Kristyna Simkova, Alema Puzović, Andrés Moreno Barreto, Astrid Gędas, Helen Murray, Ibrahim Rabeeah, Sebastian Rincon, A. Ngoc Quynh Truong, Alberto Zavarise, Hassan Zia, Jerneja Jakopič, Maja Mikulič Petkovšek, Ana Slatnar, Heidrun Halbwirth, Luca Cattani
Izvirni znanstveni članek
Oznake: strawberry nectar;aroma compounds;phenolic compounds;high pressure processing;pulsed electric fields;ohmic heating;
This study investigates the effects of four preservation treatments: thermal pasteurization (TP), ohmic heating (OH), high-pressure processing (HPP), and pulsed electric fields (PEF), on the aroma and phenolic compounds of strawberry nectar, under equivalent microbial inactivation conditions (5-log ...
Leto: 2025 Vir: Biotehniška fakulteta (UL BF)
Haloadaptative responses of Aspergillus sydowii to extreme water deprivation: morphology, compatible solutes, and oxidative stress at NaCl saturation
Irina Jiménez-Gómez, Gisell Valdés-Muñoz, Tonatiuh Moreno-Perlín, Rosa R. Mouriño-Pérez, María del Rayo Sánchez-Carbente, Jorge Luis Folch-Mallol, Yordanis Pérez-Llano, Nina Gunde-Cimerman, Nilda del C. Sánchez, Ramón Alberto Batista-García
Izvirni znanstveni članek
Oznake: biokemija;glive;oksidativni stres;morfologija;
Water activity (a$_w$) is critical for microbial growth, as it is severely restricted at a$_w$ < 0.90. Saturating NaCl concentrations (~5.0 M) induce extreme water deprivation (aw ≅ 0.75) and cellular stress responses. Halophilic fungi have cellular adaptations that enable osmotic balance and ionic/ ...
Leto: 2020 Vir: Repozitorij Univerze v Ljubljani (RUL)
Št. zadetkov: 4
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