Št. zadetkov: 10
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)
Raziskovalni podatki
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)
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)
Raziskovalni podatki
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) enz ...
Leto:
2024
Vir:
Biotehniška fakulteta (UL BF)
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)
Raziskovalni podatki
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)
Raziskovalni podatki
Oznake:
sour cherry juice;high-pressure processing;pulsed electric field;anthocyanins;microbial inactivation;
This study aimed to evaluate and compare the effects of thermal treatment (TT), high-pressure processing (HPP), and pulsed electric field (PEF) technologies on the physicochemical properties, microbial stability, and bioactive compound retention in sour cherry juice. Treatments were designed to meet ...
Leto:
2025
Vir:
Biotehniška fakulteta (UL BF)
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)
A. Ngoc Quynh Truong,
Alema Puzović,
Dario Pavon-vargas,
Kristyna Simkova,
Ibrahim Rabeeah,
Helen Murray,
Mariana Cecilia Grohar,
Maja Mikulič Petkovšek,
Karin Mandl,
Manfred Gössinger,
Sara Rainieri,
Heidrun Halbwirth,
Luca Cattani,
Massimiliano Rinaldi
Izvirni znanstveni članek
Oznake:
pulsed electric field;PEF;high-pressure processing;HPP;raspberry juice;quality attributes;anthocyanins;volatile compounds;
Raspberry juice is a nutrient-rich beverage valued for its high concentrations of anthocyanins, vitamin C, and volatile aroma compounds, which contribute to its health benefits and sensory appeal. However, processing methods can significantly impact these quality attributes. This study compared the ...
Leto:
2025
Vir:
Biotehniška fakulteta (UL BF)
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)