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Št. zadetkov: 4
Comparative evaluation of conventional and emerging maceration techniques for enhancing bioactive compounds in aronia juice
Alema Puzović, Maja Mikulič Petkovšek
Izvirni znanstveni članek
Oznake: Aronia melanocarpa;maceration;ultrasound;microwave;extraction;sugars;acids;phenolic compounds;
Ultrasound and microwave maceration techniques have been utilised to lower production costs and reduce processing time, while also preventing the degradation of nutrients like phenolics and vitamin C and preserving physical properties such as colour and viscosity. In this study, the effects of sever ...
Leto: 2024 Vir: Biotehniška fakulteta (UL BF)
Effect of heat pasteurization and enzymatic maceration on yield, color, sugars, organic acids, and phenolic content in the ‘Merlot Kanthus’ grape juice
Alema Puzović, Massimiliano Pelacci, Kristyna Simkova, Metka Hudina, Denis Rusjan, Robert Veberič, Maja Mikulič Petkovšek
Izvirni znanstveni članek
Oznake: heat treatment;enzyme concentration;juice processing;flavonoids;hydroxycinnamic acids;
: This study researched the combined effects of heat treatment and varying concentrations of the pectolytic enzyme on the improvement of yield, color, and extraction of sugars, acids, and bioactive compounds of the ‘Merlot Kanthus’ grape juice. Application of low (0.05 IU/mL) and high (0.09 IU/mL) e ...
Leto: 2024 Vir: Biotehniška fakulteta (UL BF)
Comparing the impact of conventional and non-conventional processing technologies on water-soluble vitamins and color in strawberry nectar – a pilot scale study
Hassan Zia, Helena Murray, Mikko Hofsommer, Andrés Moreno Barreto, Dario Pavon-vargas, Alema Puzović, Manfred Gössinger, Ana Slatnar
Izvirni znanstveni članek
Oznake: HPLC-MS/MS;ascorbic acid;dehydroascorbic acid;high-pressure processing;ohmic heating;pulse electric field;thermal processing;
A comprehensive comparison was conducted on the effect of conventional thermal processing (TT), high-pressure processing (HP), pulse electric field (PF), and ohmic heating (OH) on water-soluble vitamins and color retention in strawberry nectar. The ascorbic acid (AA) content increased by 15- and 9-f ...
Leto: 2025 Vir: Biotehniška fakulteta (UL BF)
Comparing the impact of conventional and non-conventional processing technologies on water-soluble vitamins and color in fruit nectars
Hassan Zia, Sebastian Rincon, Manfred Gössinger, Ana Slatnar, Helen Murray, Mikko Hofsommer, Andrés Moreno Barreto, Darío Pavón-Vargas, Alema Puzović, Astrid Gędas
Ni določena
Oznake: HPLC-MS/MS;ascorbic acid;dehydroascorbic acid;high-pressure processing;ohmic heating;pulse electric field;thermal processing;strawberry nectar;
Method Development The most common technique for developing methods to analyze vitamins is an HPLC system coupled with a mass spectrometer (HPLC-MS). A triple quadrupole mass spectrometer operating under multiple reaction mode was used for analysis. At least two mass transitions per vitamin were se ...
Leto: 2024 Vir: Biotehniška fakulteta (UL BF)
Št. zadetkov: 4
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