Cargando…

3D Printing of Functional Strawberry Snacks: Food Design, Texture, Antioxidant Bioactive Compounds, and Microbial Stability

3D printing technology (3DP) as additive manufacturing is an innovative design technology that can meet the individual nutritional and sensory needs of consumers. Therefore, the aim of this work was to apply 3DP in the production of a strawberry-based functional product with the addition of two hydr...

Descripción completa

Detalles Bibliográficos
Autores principales:	Bebek Markovinović, Anica, Putnik, Predrag, Bosiljkov, Tomislav, Kostelac, Deni, Frece, Jadranka, Markov, Ksenija, Žigolić, Adrijana, Kaurinović, Jelena, Pavlić, Branimir, Duralija, Boris, Zavadlav, Sandra, Bursać Kovačević, Danijela
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9952332/ https://www.ncbi.nlm.nih.gov/pubmed/36829995 http://dx.doi.org/10.3390/antiox12020436

Ejemplares similares

The Application and Optimization of HIPEF Technology in the Processing of Juice from Strawberries Harvested at Two Stages of Ripeness
por: Bebek Markovinović, Anica, et al.
Publicado: (2022)

A Chemometric Investigation on the Functional Potential in High Power Ultrasound (HPU) Processed Strawberry Juice Made from Fruits Harvested at two Stages of Ripeness
por: Bebek Markovinović, Anica, et al.
Publicado: (2022)

Chemometric Valorization of Strawberry (Fragaria x ananassa Duch.) cv. ‘Albion’ for the Production of Functional Juice: The Impact of Physicochemical, Toxicological, Sensory, and Bioactive Value
por: Bebek Markovinović, Anica, et al.
Publicado: (2022)

Development of a Pressurized Green Liquid Extraction Procedure to Recover Antioxidant Bioactive Compounds from Strawberry Tree Fruit (Arbutus unedo L.)
por: Bebek Markovinović, Anica, et al.
Publicado: (2023)

The Perspective of Croatian Old Apple Cultivars in Extensive Farming for the Production of Functional Foods
por: Duralija, Boris, et al.
Publicado: (2021)

Pulsed Electric Field (PEF) and High-Power Ultrasound (HPU) in the Hurdle Concept for the Preservation of Antioxidant Bioactive Compounds of Strawberry Juice—A Chemometric Evaluation—Part I
por: Bebek Markovinović, Anica, et al.
Publicado: (2023)

Kinetics of Microwave-Assisted Extraction Process Applied on Recovery of Peppermint Polyphenols: Experiments and Modeling
por: Pavlić, Branimir, et al.
Publicado: (2023)

Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices
por: Putnik, Predrag, et al.
Publicado: (2020)

Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies
por: Škegro, Marko, et al.
Publicado: (2021)

Isolation and Characterisation of L. plantarum O1 Producer  of Plantaricin as Potential Starter Culture for the Biopreservation of Aquatic Food Products
por: Čanak, Iva, et al.
Publicado: (2018)

SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures
por: Kostelac, Deni, et al.
Publicado: (2020)

Lipid Extracts Obtained by Supercritical Fluid Extraction and Their Application in Meat Products
por: Šojić, Branislav, et al.
Publicado: (2022)

Investigation of SARS-CoV-2 Detection Method Applicability and Virus Occurrence in Food and Food Packaging
por: Mlinar, Zdenko, et al.
Publicado: (2023)

Extraction of Peppermint Essential Oils and Lipophilic Compounds: Assessment of Process Kinetics and Environmental Impacts with Multiple Techniques
por: Radivojac, Aleksandar, et al.
Publicado: (2021)

Essential Oils from Apiaceae, Asteraceae, Cupressaceae and Lamiaceae Families Grown in Serbia: Comparative Chemical Profiling with In Vitro Antioxidant Activity
por: Gladikostić, Nevena, et al.
Publicado: (2023)

Sustainable Extractions for Maximizing Content of Antioxidant Phytochemicals from Black and Red Currants
por: Milić, Anita, et al.
Publicado: (2022)

Utilizing Impedance for Quality Assessment of European Squid (Loligo Vulgaris) during Chilled Storage
por: Zavadlav, Sandra, et al.
Publicado: (2019)

Innovative and Conventional Valorizations of Grape Seeds from Winery By-Products as Sustainable Source of Lipophilic Antioxidants
por: Dimić, Ivana, et al.
Publicado: (2020)

Sustainable Functional Food Processing
por: Putnik, Predrag, et al.
Publicado: (2021)

Dried strawberries as a high nutritional value fruit snack
por: Kowalska, Jolanta, et al.
Publicado: (2018)

Sous-Vide as a Technique for Preparing Healthy and High-Quality Vegetable and Seafood Products
por: Zavadlav, Sandra, et al.
Publicado: (2020)

Safety of Probiotics: Functional Fruit Beverages and Nutraceuticals
por: Žuntar, Irena, et al.
Publicado: (2020)

Food–Drug Interactions with Fruit Juices
por: Petric, Zvonimir, et al.
Publicado: (2020)

Unauthorized Food Manipulation as a Criminal Offense: Food Authenticity, Legal Frameworks, Analytical Tools and Cases
por: Jurica, Karlo, et al.
Publicado: (2021)

Scientific Challenges in Performing Life-Cycle Assessment in the Food Supply Chain
por: Djekic, Ilija, et al.
Publicado: (2019)

Convective Drying of Fresh and Frozen Raspberries and Change of Their Physical and Nutritive Properties
por: Stamenković, Zoran, et al.
Publicado: (2019)

Enhancing Bioactive Antioxidants’ Extraction from “Horchata de Chufa” By-Products
por: Roselló-Soto, Elena, et al.
Publicado: (2018)

Comparison of Polyphenol, Sugar, Organic Acid, Volatile Compounds, and Antioxidant Capacity of Commercially Grown Strawberry Cultivars in Turkey
por: Urün, Ipek, et al.
Publicado: (2021)

Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products
por: Pateiro, Mirian, et al.
Publicado: (2021)

Snacks and The City: Unexpected Low Sales of an Easy-Access, Tasty, and Healthy Snack at an Urban Snacking Hotspot
por: Schlinkert, Caroline, et al.
Publicado: (2020)

Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant Materials
por: Putnik, Predrag, et al.
Publicado: (2018)

Innovative “Green” and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes—A Review
por: Putnik, Predrag, et al.
Publicado: (2017)

Influence of Carob Flour and Carob Bean Gum on Rheological Properties of Cocoa and Carob Pastry Fillings
por: Benković, Maja, et al.
Publicado: (2019)

Phenolic and Antioxidant Analysis of Olive Leaves Extracts (Olea europaea L.) Obtained by High Voltage Electrical Discharges (HVED)
por: Žuntar, Irena, et al.
Publicado: (2019)

The Relation between Concrete, Mortar and Paste Scale Early Age Properties
por: Klun, Martin, et al.
Publicado: (2021)

Snack bar Budapest
por: Lodoli, Marco

Strawberries
Publicado: (1858)

Daily Snacking Occasions, Snack Size, and Snack Energy Density as Predictors of Diet Quality among US Children Aged 2 to 5 Years
por: Kachurak, Alexandria, et al.
Publicado: (2019)

Character Apps for Children's Snacks: Effects of Character Awareness on Snack Selection and Consumption Patterns
por: Putnam, Marisa M., et al.
Publicado: (2018)

Exercise and the Timing of Snack Choice: Healthy Snack Choice is Reduced in the Post-Exercise State
por: Gustafson, Christopher R., et al.
Publicado: (2018)

Cannot write session to /tmp/vufind_sessions/sess_lk4ofq94qcrr6sqvm2o14jg57d