prikaz prve stranice dokumenta Free radical detection in water after processing by means of high voltage electrical discharges and high power ultrasound
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Znanstveni rad - Izvorni znanstveni rad
Free radical detection in water after processing by means of high voltage electrical discharges and high power ultrasound
Journal of Food Processing and Preservation, 45 (2020), 2; 15176. https://doi.org/10.1111/jfpp.15176
Režek Jambrak, Anet; Ojha, Shikha; Šeremet, Danijela; Nutrizio, Marinela; Maltar‐Strmečki, Nadica; Valić, Srećko; Gajdoš Kljusurić, Jasenka; Tiwari, Brijesh

Citirajte ovaj rad

Režek Jambrak, A., Ojha, S., Šeremet, D., Nutrizio, M., Maltar‐Strmečki, N., Valić, S. ... Tiwari, B. (2020). Free radical detection in water after processing by means of high voltage electrical discharges and high power ultrasound. Journal of Food Processing and Preservation, 45. (2). doi: 10.1111/jfpp.15176

Režek Jambrak, Anet, et al. "Free radical detection in water after processing by means of high voltage electrical discharges and high power ultrasound." Journal of Food Processing and Preservation, vol. 45, br. 2, 2020. https://doi.org/10.1111/jfpp.15176

Režek Jambrak, Anet, Shikha Ojha, Danijela Šeremet, Marinela Nutrizio, Nadica Maltar‐Strmečki, Srećko Valić, Jasenka Gajdoš Kljusurić i Brijesh Tiwari. "Free radical detection in water after processing by means of high voltage electrical discharges and high power ultrasound." Journal of Food Processing and Preservation 45, br. 2 (2020). https://doi.org/10.1111/jfpp.15176

Režek Jambrak, A., et al. (2020) 'Free radical detection in water after processing by means of high voltage electrical discharges and high power ultrasound', Journal of Food Processing and Preservation, 45(2). doi: 10.1111/jfpp.15176

Režek Jambrak A, Ojha S, Šeremet D, Nutrizio M, Maltar‐Strmečki N, Valić S, i sur.. Free radical detection in water after processing by means of high voltage electrical discharges and high power ultrasound. Journal of Food Processing and Preservation [Internet]. 2020. [pristupljeno 24.12.2024.];45(2). doi: 10.1111/jfpp.15176

A. Režek Jambrak, et al., "Free radical detection in water after processing by means of high voltage electrical discharges and high power ultrasound", Journal of Food Processing and Preservation, vol. 45, br. 2, 2020. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:055210. [Citirano: 24.12.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:184:055210
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Podaci o radu
Naslov (engleski)Free radical detection in water after processing by means of high voltage electrical discharges and high power ultrasound
AutorAnet Režek Jambrak
MBZ: 277772
AutorShikha Ojha
AutorDanijela Šeremet
MBZ: 374676
AutorMarinela Nutrizio
MBZ: 371482
AutorNadica Maltar‐Strmečki
MBZ: 225204
AutorSrećko Valić
AutorJasenka Gajdoš Kljusurić
MBZ: 216024
AutorBrijesh Tiwari
Autorova ustanovaSveučilište u Rijeci
Medicinski fakultet
(Katedra za medicinsku kemiju, biokemiju i kliničku kemiju)
Znanstveno / umjetničko
područje, polje i grana		PRIRODNE ZNANOSTI
Fizika
Znanstveno / umjetničko
područje, polje i grana		PRIRODNE ZNANOSTI
Kemija
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
Nonthermal processing technologies have been researched in lab scale for more than 15 years. In this study, the influence of sonification and high voltage electrical discharge—plasma treatment of water on the formation and stabilization of hydroxyl radicals has been investigated by electron paramagnetic resonance (EPR) spectroscopy and spin‐trapping method. As analysis tool, an agglomerative hierarchical clustering was used in grouping samples recorded by EPR and near infrared spectroscopy (NIR) spectroscopy. Also, the multivariate analysis was performed using the principal component analysis (PCA) and Principal Regression models (PCR). Results for ultrasound‐treated samples showed that number of radicals is increasing with treatment time and increase in amplitude. High‐ voltage electrical discharge treatment at 120 Hz resulted in the formation of the largest number of hydroxyl radicals. Developed PCR models are highly effective in prediction of NIR spectra, regardless the sample treatment what is an additional step forward in green technology.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaJournal of Food Processing and Preservation
Brojčani podacivol. 45, br. 2, 15176
p-ISSN0145-8892
e-ISSN1745-4549
DOIhttps://doi.org/10.1111/jfpp.15176
URN:NBNurn:nbn:hr:184:055210
Datum objave publikacije2020
URL dokumentahttp://bib.irb.hr/1099516
Vrsta resursaTekst
Prava pristupaInstitucijski pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2023-02-15 10:49:34