Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam最新文献_第9页

Proizvodnja nanoceluloze iz lignoceluloznih sirovina

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 1900-01-01 DOI: 10.31895/hcptbn.17.1-2.8

Tonči Rezić, Maria Drdić, Ines Radić, Ana Vrsalović Presečki

引用次数: 0

Molekularni mehanizmi i morfološka obilježja autofagije 自噬的分子机制和形态丰度

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 1900-01-01 DOI: 10.31895/hcptbn.17.3-4.5

Teuta Murati, Martina Drenški, Marina Miletić, Ivana Kmetić

{"title":"Molekularni mehanizmi i morfološka obilježja autofagije","authors":"Teuta Murati, Martina Drenški, Marina Miletić, Ivana Kmetić","doi":"10.31895/hcptbn.17.3-4.5","DOIUrl":"https://doi.org/10.31895/hcptbn.17.3-4.5","url":null,"abstract":"Autofagija je evolucijski dobro očuvan katabolički proces koji se događa u svim eukariotskim stanicama, a u kojem stanica razgradnjom oštećenih makromolekula i organela, između ostalog, osigurava hranjive tvari i energiju za održavanje vitalnih funkcija. Radi održavanja homeostaze, autofagija se na bazalnoj razini odvija neprestano u gotovo svim stanicama. Različiti fiziološki podražaji (oštećenja organela, nakupljanja proteinskih agregata, hipoksija, oksidacijski stres, upala i dr.) induciraju proces autofagije. Ipak, dokazano je da su nedostatak nutrijenata i energetski stres najsnažniji regulatori procesa autofagije. Pokretanjem autofagije stanice se „brane“ recikliranjem hranjivih sastojaka i/ili razgradnjom oštećenih organela. Uslijed prekomjerne eliminacije organela i citoplazmatskog sadržaja, prekomjerne mitofagije (selektivne razgradnje mitohondrija) i posljedičnog nedostatka energije, aktivacija autofagije može rezultirati i staničnom smrću (tzv. stanična smrt ovisna o autofagiji). Istraživanja su ukazala na važnost autofagije u očuvanju zdravlja kod bakterijskih i virusnih infekcija, karcinoma, neurodegenerativnih, metaboličkih i upalnih bolesti. Pojam autofagije najčešće se odnosi na najviše istražen oblik autofagije - makroautofagiju. Osim o tom obliku autofagije, u ovom preglednom radu dan je uvid u mehanizme i obilježja mikroautofagije i autofagije posredovane šaperonom (CMA).","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"50 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134460845","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Karakteristike i struktura enzima litičke polisaharidne monooksigenaze

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 1900-01-01 DOI: 10.31895/hcptbn.17.3-4.4

Tonči Rezić, Ines Radić, Ana Vrsalović Presečki

引用次数: 0

The influence of laurel essential oil treatment on the shelf-life and sensory characteristics of fresh-cut apples during storage 月桂精油处理对鲜切苹果贮藏期和感官特性的影响

Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam Pub Date : 1900-01-01 DOI: 10.31895/hcptbn.17.3-4.3

Ana Dobrinčić, Barbara Brunović, Zrinka Čošić, Zdenka Pelaić, M. Repajić, B. Levaj

{"title":"The influence of laurel essential oil treatment on the shelf-life and sensory characteristics of fresh-cut apples during storage","authors":"Ana Dobrinčić, Barbara Brunović, Zrinka Čošić, Zdenka Pelaić, M. Repajić, B. Levaj","doi":"10.31895/hcptbn.17.3-4.3","DOIUrl":"https://doi.org/10.31895/hcptbn.17.3-4.3","url":null,"abstract":"Fresh-cut apples provide consumers convenient, fresh, ready-to-eat product. However such products are susceptible to browning and microbiological spoilage which occurs very quickly after processing. Due to their antimicrobial properties, essential oils have a potential stabilizing effect on fresh-cut products, but could have undesirable effects on their color or taste. The aim of this study was to investigate the effect of laurel essential oil (LEO) treatment at different concentrations (25, 75, 125 and 175 mg L-1) on the shelf-life (aerobic mesophilic bacteria count) and physical (soluble dry metter, pH, color, texture) and sensory characteristics of fresh-cut apples during 10 days of storage at 8 °C. Number of aerobic mesophilic bacteria decreased with the increase of LEO concentration and it slightly increased with the increase of storage time. In general, samples treated with 75 mg L-1 LEO had the lowest and samples treated with 175 mg L-1 LEO the highest soluble dry matter, while pH trend was vice versa. Soluble dry matter, pH, and firmness increased during storage. Apples treated with 75 mg L-1 LEO after 10 days of storage showed the least color change. This study showed that LEO can be used to preserve and enrich sensory characteristics of fresh-cut apples, especially at a concentration of 75 mg L-1. Generally, this LEO concentration can be recommended regarding the results of microbiological and sensory analysis as well as results of soluble dry matter, pH, color parameters and firmness.","PeriodicalId":151907,"journal":{"name":"Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125481541","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1