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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Scientific paper - Original scientific paper
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

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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, no. 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 and 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, no. 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, and 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 [cited 2024 November 26];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, no. 2, 2020. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:184:055210. [Accessed: 26 November 2024]

Metadata
Title (english)Free radical detection in water after processing by means of high voltage electrical discharges and high power ultrasound
AuthorAnet Režek Jambrak
MBZ: 277772
AuthorShikha Ojha
AuthorDanijela Šeremet
MBZ: 374676
AuthorMarinela Nutrizio
MBZ: 371482
AuthorNadica Maltar‐Strmečki
MBZ: 225204
AuthorSrećko Valić
AuthorJasenka Gajdoš Kljusurić
MBZ: 216024
AuthorBrijesh Tiwari
Author's institutionUniversity of Rijeka
Faculty of Medicine
(Department of Chemistry and Biochemistry)
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Physics
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
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.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleJournal of Food Processing and Preservation
Numberingvol. 45, no. 2, 15176
p-ISSN0145-8892
e-ISSN1745-4549
DOIhttps://doi.org/10.1111/jfpp.15176
URN:NBNurn:nbn:hr:184:055210
Publication2020
Document URLhttp://bib.irb.hr/1099516
Type of resourceText
Access conditionsInstitutional access
Terms of useLicence In copyright icon
Created on2023-02-15 10:49:34