Zacytuj

[1] Akbarian, M., Ghasemkhani, N., Moayedi, F., Osmotic dehydration of fruits in food industrial: A review. International Journal of Biosciences, 4. (2014) 42–57.10.12692/ijb/4.1.42-57 Search in Google Scholar

[2] AOAC–Official Methods of Analysis of AOAC International. 17th ed. Association of Analytical Chemists. (2000). Search in Google Scholar

[3] Champawat, P. S., Waghmode, A. S., Mudgal, V. D., Madhu B., Effect of temperature and salt concentration during osmotic dehydration of garlic cloves. International Journal of Seed Spices, 9. (2019) 61–66. Search in Google Scholar

[4] Ćurčić, B., Filipović, V., Nićetin, M., Mišljenović, N., Pezo L., Evaluation of mass transfer kinetics and efficiency of osmotic dehydration of pork meat. Acta Univeritatis Sapientiae, Alimentaria, 7. (2014) 63–72. Search in Google Scholar

[5] Cvetković, B., Pezo, L., Mišan, A., Mastilović, J., Kevrešan, Ž., Ilić, N., Filipčev, B., The effects of osmotic dehydration of white cabbage on polyphenols and mineral content. LWT-Food Science and Technology, 110. (2019) 332–337.10.1016/j.lwt.2019.05.001 Search in Google Scholar

[6] Djurdjevic, L., Dinic, A., Pavlovic, P., Mitrovic, M., Karadzic, B., Tesevic, V., Allelopathic potential of Allium ursinum L. Biochemical Systematics and Ecology, 32. (2004) 533–544.10.1016/j.bse.2003.10.001 Search in Google Scholar

[7] Filipović, I., Ćurčić, B., Filipović, V., Nićetin, M., Filipović, J., Knežević, V., The effects of technological parameters on chicken meat osmotic dehydration process efficiency. Journal of Food Processing and Preservation, 41. (2017) e13116.10.1111/jfpp.13116 Search in Google Scholar

[8] Filipović, V., Lončar, B., Filipović, J., Nićetin, M., Knežević, V., Šeregelj, V., Košutić, M., Bodroža, S. M., Addition of combinedly dehydrated peach to the cookies – Technological quality testing and optimization. Foods, 11. (2022) 1258.10.3390/foods11091258909991135563980 Search in Google Scholar

[9] Ivanova, A., Mikhova, B., Najdenski, H., Tsvetkova, I., Kostova, I., Chemical composition and antimicrobial activity of wild garlic Allium ursinum of Bulgarian Origin. Natural Product Communications, 4. (2009) 1059–1062.10.1177/1934578X0900400808 Search in Google Scholar

[10] Kaur, D., Singh, M., Zalpouri, R., Singh, I., Osmotic dehydration of fruits using unconventional natural sweeteners and non-thermal-assisted technologies: A review. Journal of Food Processing and Preservation. (2022) https://doi.org/10.1111/jfpp.16890.10.1111/jfpp.16890 Search in Google Scholar

[11] Knežević, V., Pezo, L., Lončar, B., Nićetin, M., Filipović, V., Gorjanović, S., Sužnjević, D., Kuljanin, T., Osmotic treatment of nettle leaves – Optimization of kinetics and antioxidant activity. Journal on Processing and Energy in Agriculture, 19. (2015) 175–178. Search in Google Scholar

[12] Krivokapić, M., Jakovljević, V., Sovrlić, M., Bradić, J., Petković, A., Radojević, I., Branković, S., Comić, Lj., Anđić, M., Kocović, A., Tomović M., Biological activities of different extracts from Allium ursinum leaves. Acta Poloniae Pharmaceutica [Natural Drugs], 77. 1. (2020) 121–129.10.32383/appdr/112429 Search in Google Scholar

[13] Kvapil, M. F., Chaillou, L. L., Qüesta, A. G., Masheroni, R. H., Osmotic dehydration of pumpkin (Cucurbita moshata) in sucrose and sucrose–salt solutions. Effect of solution composition and sample size. Latin American Applied Research, 50. 3. (2020) 241–246.10.52292/j.laar.2020.73 Search in Google Scholar

[14] Leahu, A., Ghinea, C., Oroian, M. A., Osmotic dehydration of apple and pear slices: Colour and chemical characteristics. Ovidius University Annals of Chemistry, 31. 2. (2020) 73–79.10.2478/auoc-2020-0014 Search in Google Scholar

[15] Lončar, B., Pezo, L., Filipović, V., Nićetin, M., Filipović, J., Pezo, M., Šuput, D., Aćimović, M., Physico-chemical, textural and sensory evaluation of spelt muffins supplemented with apple powder enriched with sugar beet molasses. Foods, 11. (2022) 1750.10.3390/foods11121750922242335741946 Search in Google Scholar

[16] Nićetin, M., Effects of osmotic dehydration on improving sustainability, nutritive and antioxidative properties of celery leaves and root (Apim graveolens). Doctoral dissertation, Faculty of Technology, University of Novi Sad. (2017). Search in Google Scholar

[17] Nićetin, M., Pezo, L., Filipović, V., Lončar, B., Filipović, J., Šuput, D., Knežević, V., Effects of solution type, temperature and time on antioxidant capacity of osmotically dried celery leaves. Thermal Science, 25. (2021) 1759–1770.10.2298/TSCI191101184N Search in Google Scholar

[18] Pavlović, D., Veljković, M., Stojanović, N., Gočmanac-Ignjatović, M., Mihailov-Krstev, T., Branković, S., Sokolović, D., Marčetić M., Radulović, N., Radenković, M., Influence of different wild garlic (Allium ursinum) extracts on the gastrointestinal system: Spasmolytic, antimicrobial and antioxidant properties. Journal of Pharmacy and Pharmacology, 69. (2017) 1208–1218.10.1111/jphp.12746 Search in Google Scholar

[19] Pejatović, T., Samardžić, D., Krivokapić, S., Antioxidative properties of a traditional tincture and several leaf extracts of Allium ursinum L. (collected in Montenegro and Bosnia and Herzegovina). Journal of Materials and Enviromental Sciences, 8. 6. (2017) 1929–1934. Search in Google Scholar

[20] Piatkowska, E., Kopeć, A., Leszczynska, T., Basic chemical composition, content of micro- and macroelements and antioxidant activity of different varieties of garlic’s leaves Polish origin, ŻYWNOŚĆ. Nauka. Technologia. Jakość, 1. 98. (2015) 181–192.10.15193/zntj/2015/98/014 Search in Google Scholar

[21] Schmitt, B., Schulz, H., Storsberg, J., Keusgen, M., Chemical characterization of Allium ursinum L. depending on harvesting time. Journal of Agricultural and Food Chemistry, 53. (2005) 7288–7294.10.1021/jf050476816131144 Search in Google Scholar

[22] Sereno, A. M., Moreira, R., Martinez, E., Mass transfer coefficients during osmotic dehydration of apple in single and combined aqueous solutions of sugar and salt. Journal of Food Engineering, 47. (2001) 43–49.10.1016/S0260-8774(00)00098-4 Search in Google Scholar

[23] Sobolewska, D., Podolak I., Makowska-Wąs, J., Allium ursinum: Botanical, phytochemical and pharmacological overview. Phytochemistry Reviews, 14. (2015) 81–97.10.1007/s11101-013-9334-0 Search in Google Scholar

[24] Šobot, K., Laličić-Petronijević, J., Filipović, V., Nićetin, M., Filipović, J., Popović, L., Contribution of osmotically dehydrated wild garlic on biscuits’ quality parameters. Periodica Polytechnica Chemical Engineering, 63. 3. (2019) 499–507.10.3311/PPch.13268 Search in Google Scholar

[25] StatSoftInc., STATISTICA Data Analysis Software System (version 10). (2010). Search in Google Scholar

[26] Tomšik, A., Mastilović, J., Kevrešan, Ž., Vidović, S., Shelf life of ramsons (Allium ursinum L.) under different storing conditions. III. International Congress “Food Technology, Quality and Safety”, 25–27 October, Novi Sad, Serbia, Proceedings. (2016) 531–535. Search in Google Scholar

[27] Tomšik, A., Pavlić, B., Vladić, J., Cindrić, M., Jovanov, P., Sakač, M., Mandić, A., Vidović, S., Subcritical water extraction of wild garlic (Allium ursinum L.) and process optimization by response surface methodology. The Journal of Supercritical Fluids, 128. (2017) 79–88.10.1016/j.supflu.2017.05.012 Search in Google Scholar

[28] Tonon, R., Baroni, A., Hubinger, M., Osmotic dehydration of tomato in ternary solutions: Influence of process variables on mass transfer kinetics and an evaluation on the retention of carotenoids. Journal of Food Engineering, 82. (2007) 509–517.10.1016/j.jfoodeng.2007.03.008 Search in Google Scholar

[29] Vučić, G., Vasilišin, L., Samelak, I., Kukrić, Z., Kukrić, N., Sadržaj mineralnih materija u sremušu (Allium ursinum) sa različitih lokaliteta Republike Srpske. XXIII Savetovanje o Biotehnologiji, Zbornik radova, Čačak, Srbija. (2018). Search in Google Scholar

[30] Wu, H., Dushenkov, S., Ho, Ch.-T., Sang, S, Novel acetylated flavonoid glycosides from the leaves of Allium ursinum. Food Chemistry, 115. (2009) 592–595.10.1016/j.foodchem.2008.12.058 Search in Google Scholar

eISSN:
2066-7744
Język:
Angielski