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Št. zadetkov: 6
Parametri kakovosti solate, paradižnika in paprike iz trgovin
Jasmina Masten, Rajko Vidrih, Nives Ogrinc
Magistrsko delo
Oznake: zelenjava;solata;Lactuca sativa L.;paprika;Capsicum annuum L.;paradižnik;Solanum lycopersicum L.;kemijska sestava;fizikalno-kemijske lastnosti;skladiščenje;senzorična kakovost;geografsko poreklo;
V magistrskem delu smo želeli ovrednotiti parametre kakovosti v vzorcih paprike, paradižnika in solate iz trgovin. Primerjali smo vsebnost skupnih fenolov, antioksidacijskega potenciala, askorbinske kisline, karotenoidov, klorofila ter nitratov, nitritov in amonija v vzorcih različnega porekla (Maro ...
Leto: 2017 Vir: Biotehniška fakulteta (UL BF)
Characterization of algae dietary supplements using antioxidative potential, elemental composition and stable isotopes approach
Jan Kejžar, Marta Jagodic Hudobivnik, Marijan Nečemer, Nives Ogrinc, Jasmina Masten, Nataša Poklar Ulrih
Izvirni znanstveni članek
Oznake: prehrana;prehranska dopolnila;alge;antioksidativni potencial;izotopska sestava;elementna sestava;
Dietary supplements based on algae, known for their nutritional value and bioactive properties, are popular products among consumers today. While commercial algal products are regarded safe by numerous studies, information about the production and origin of such products is scarce. In addition, diet ...
Leto: 2021 Vir: Biotehniška fakulteta (UL BF)
Insight into the antioxidant effect of fermented and non-fermented Spirulina water and ethanol extracts at the proteome level using a yeast cell model
Jasmina Masten, Berta Cillero-Pastor, Ronny Mohren, Nataša Poklar Ulrih, Nives Ogrinc, Polona Jamnik
Izvirni znanstveni članek
Oznake: mikroalge;spirulina;fermentacija;antioksidanti;proteomika;
Spirulina is rich in various antioxidants and nutraceuticals and it has proven to be effective in the treatment of various pathological conditions. This study explores the antioxidant effect of fermented and non-fermented Spirulina extracts on the proteome level using the yeast Saccharomyces cerevis ...
Leto: 2021 Vir: Biotehniška fakulteta (UL BF)
Nutritional quality and safety of the spirulina dietary supplements sold on the Slovenian market
Jasmina Masten Rutar, Marta Jagodic Hudobivnik, Marijan Nečemer, Katarina Vogel-Mikuš, Iztok Arčon, Nives Ogrinc
Izvirni znanstveni članek
Oznake: Spirulina;microalgae;cyanobacteria;elements;toxic elements;amino acids;fatty acids;authenticity;safety;quality;
The microalgae Spirulina may be a popular dietary supplement rich in essential nutrients and vitamins, but oversight of the supplement industry, in general, remains limited, and increasing incidents of adulteration, misbranding, and undeclared ingredients together with misleading claims create po ...
Leto: 2022 Vir: Biotehniška fakulteta (UL BF)
Second "Elevator Pitch" session
Patricija Hribar , Matic Bergant , Jasmina Masten , Adem Kikaj , Tjaša Gornik , Dafina Kikaj , Gregor Cerar , Katarina Marković , Mona das Neves Oliveira , Jasmin Bogatinovski , Nina Reščič , Miha Dežman , Iaroslav Rybkin , Ana Kovačič , Evelin Gruden
Video in druga učna gradiva
Oznake: science;scientific research;biology;chemistry;computer science;mathematics;physics;technology;nanotechnology
Leto: 2018 Vir: videolectures.net
Fermented biomass of arthrospira platensis as a potential food ingredient
Polona Jamnik, Nik Mahnič, Aleksandra Mrak, Lea Pogačnik, Barbara Jeršek, Alberto Niccolai, Jasmina Masten, Nives Ogrinc, Larisa Dušak, Blaž Ferjančič, Mojca Korošec, Ana Cerar, Borut Lazar, Urša Lovše, Tjaša Pungert, Primož Fabjan, Nataša Poklar Ulrih
Izvirni znanstveni članek
Oznake: mikroalge;mlečnokislinska fermentacija;antioksidativna učinkovitost;hranilna vrednost;biomasa;Arthrospira platensis;lactic acid fermentation;Lactobacillus plantarum;antioxidant activity;microbiological safety;nutritional composition;
Lactic acid fermentation (LAF) is known to improve nutritional properties and functionality and to extend the shelf life of foods. We studied the LAF of Arthrospira platensis as the sole substrate using Lactobacillus plantarum as the starter culture. Fermented (FB) and non-fermented broth (NFB) were ...
Leto: 2022 Vir: Biotehniška fakulteta (UL BF)
Št. zadetkov: 6
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