Jadranka Frece
YOU?
Author Swipe
View article: The effect of freeze-dried <i>Lactiplantibacillus plantarum</i> I on the microbiological quality of queen scallop <i>Aequipecten opercularis</i>
The effect of freeze-dried <i>Lactiplantibacillus plantarum</i> I on the microbiological quality of queen scallop <i>Aequipecten opercularis</i> Open
In this study, four selected strains of lactic acid bacteria of marine origin were freeze-dried using skim milk as a cryoprotectant. After freeze-drying, survival rates were determined under 24-hour exposure to seawater samples. Isolate La…
View article: Ocean Acidification and Sea Temperature Rise Affect the Queen Scallop Aequipecten opercularis (Linnaeus, 1758) in Captivity
Ocean Acidification and Sea Temperature Rise Affect the Queen Scallop Aequipecten opercularis (Linnaeus, 1758) in Captivity Open
Climate change poses risks to bivalves; thus, searching for resilient alternative species is crucial for sustainable fisheries. This study examines the impact of reduced pH and elevated temperature and their combined effects on the queen s…
View article: Lactiplantibacillus plantarum I Induces Gonad Growth in the Queen Scallop Aequipecten opercularis (Linnaeus, 1758) under Conditions of Climate Change
Lactiplantibacillus plantarum I Induces Gonad Growth in the Queen Scallop Aequipecten opercularis (Linnaeus, 1758) under Conditions of Climate Change Open
Climate change has presented a serious problem in recent times, which is why a new approach is being sought in terms of aquacultural food quality. In this study, the influence of temperature increase (by 2 °C) and pH decrease (by 0.2) was …
View article: The Application of Probiotic Bacteria from Strawberry (Fragaria ananassa × Duch.) in the Fermentation of Strawberry Tree Fruit (Arbutus unedo L.) Extract
The Application of Probiotic Bacteria from Strawberry (Fragaria ananassa × Duch.) in the Fermentation of Strawberry Tree Fruit (Arbutus unedo L.) Extract Open
The search for unexplored plant resources that would provide a good basis for the development of novel probiotic functional foods is rapidly increasing. In this context, the strawberry tree fruit (Arbutus unedo L.) is particularly interest…
View article: Lactic Acid Bacteria of Marine Origin as a Tool for Successful Shellfish Farming and Adaptation to Climate Change Conditions
Lactic Acid Bacteria of Marine Origin as a Tool for Successful Shellfish Farming and Adaptation to Climate Change Conditions Open
Climate change, especially in the form of temperature increase and sea acidification, poses a serious challenge to the sustainability of aquaculture and shellfish farming. In this context, lactic acid bacteria (LAB) of marine origin have a…
View article: Effect of Dietary Supplementation with <i>Lactiplantibacillus plantarum</i> I On Queen Scallop <i>Aequipecten opercularis</i> Under Simulated Climate Change Conditions
Effect of Dietary Supplementation with <i>Lactiplantibacillus plantarum</i> I On Queen Scallop <i>Aequipecten opercularis</i> Under Simulated Climate Change Conditions Open
This study examined the effects of dietary supplementation of queen scallop Aequipecten opercularis with an indigenous strain of lactic acid bacteria (LAB), Lactiplantibacillus plantarum I, previously isolated from its digestive tract, on …
View article: A Predictive Assessment of Ochratoxin A’s Effects on Oxidative Stress Parameters and the Fermentation Ability of Yeasts Using Neural Networks
A Predictive Assessment of Ochratoxin A’s Effects on Oxidative Stress Parameters and the Fermentation Ability of Yeasts Using Neural Networks Open
The aim of this paper was to examine the effect of different OTA concentrations on the parameters of oxidative stress (glutathione (GSH) and malondialdehyde (MDA) concentrations) and glucose utilization in ethanol production by wine yeasts…
View article: Fish Waste as New Biosorbent for Fumonisin B<sub>1</sub> Removal
Fish Waste as New Biosorbent for Fumonisin B<sub>1</sub> Removal Open
View article: The Effect of Lactiplantibacillus plantarum I-Enriched Diet on the Phenolic Content and Antioxidant Capacity of Queen Scallop (Aequipecten opercularis Linnaeus, 1758) Extracts
The Effect of Lactiplantibacillus plantarum I-Enriched Diet on the Phenolic Content and Antioxidant Capacity of Queen Scallop (Aequipecten opercularis Linnaeus, 1758) Extracts Open
The use of probiotics in the diet of bivalves poses a great potential in aquaculture as an alternative to antibiotics. The aim of this study was to assess the effect of Lactiplantibacillus plantarum I on the phenolic content and antioxidan…
View article: Study of the Impact of Lactiplantibacillus plantarum I on the Health Status of Queen Scallop Aequipecten opercularis
Study of the Impact of Lactiplantibacillus plantarum I on the Health Status of Queen Scallop Aequipecten opercularis Open
The objective of this research was to isolate and identify lactic acid bacteria living in the digestive tract of the queen scallop Aequipecten opercularis and further test it as a probiotic culture on the growth of the bivalve during one m…
View article: Investigation of SARS-CoV-2 Detection Method Applicability and Virus Occurrence in Food and Food Packaging
Investigation of SARS-CoV-2 Detection Method Applicability and Virus Occurrence in Food and Food Packaging Open
Research background. While it is clear that SARS CoV-2 coronavirus is the primary respiratory virus, there are no entirely clarified ways of transmission. Foodborne transmission has remained an unexplained path. Therefore, the goals of thi…
View article: 3D Printing of Functional Strawberry Snacks: Food Design, Texture, Antioxidant Bioactive Compounds, and Microbial Stability
3D Printing of Functional Strawberry Snacks: Food Design, Texture, Antioxidant Bioactive Compounds, and Microbial Stability Open
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 stra…
View article: Commercial Quality, Biological Indices and Biochemical Composition of Queen Scallop Aequipecten opercularis in Culture
Commercial Quality, Biological Indices and Biochemical Composition of Queen Scallop Aequipecten opercularis in Culture Open
Market demand for scallops has considerably increased in recent decades. Although natural populations of scallops are vulnerable, the queen scallop, Aequipecten opercularis, can represent a possible alternative to at-risk species. The aim …
View article: The Influence of Binding of Selected Mycotoxin Deactivators and Aflatoxin M1 on the Content of Selected Micronutrients in Milk
The Influence of Binding of Selected Mycotoxin Deactivators and Aflatoxin M1 on the Content of Selected Micronutrients in Milk Open
Milk containing aflatoxin M1 (ATM1) in quantities above 0.05 µg/kg is considered unsuitable for consumption. It is possible to use mycotoxin deactivators that bind aflatoxin M1 and allow the further use of milk. The study aimed to examine …
View article: Probiotic bacteria isolated from fermented meat displays high antioxidant and anti-inflammatory potential
Probiotic bacteria isolated from fermented meat displays high antioxidant and anti-inflammatory potential Open
One of the ways to impact emerging problems of unhealthy diet such as microbiota dysbiosis, inflammation, and oxidative stress is the application of probiotics and their incorporation into different food matrices. Discovery and selection o…
View article: Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine)
Effects of the Autochthonous Probiotic Bacteria Lactobacillus plantarum B and Lactococcus lactis Subsp. lactis S1 on the Proteolysis of Croatian Cheese Ripened in a Lambskin Sack (Sir iz Mišine) Open
This study aims to determine the effects of the autochthonous probiotic bacteria Lactobacillus plantarum B (currently Lactiplantibacillus plantarum) and Lactococcus lactis subsp. lactis S1 on proteolysis during the ripening of Sir iz mišin…
View article: EQUID MILK IS A SOURCE OF PROBIOTIC BACTERIA WITH POTENTIAL IN CARIES REDUCTION AND PRESERVATION OF PERIODONTAL HEALTH
EQUID MILK IS A SOURCE OF PROBIOTIC BACTERIA WITH POTENTIAL IN CARIES REDUCTION AND PRESERVATION OF PERIODONTAL HEALTH Open
Dental caries and periodontitis are the most common diseases of the oral cavity and can develop into life-threatening health conditions. Both diseases are multifactorial chronic diseases in which pathogenic microorganisms play an important…
View article: Probiotic and paraprobiotic derivates exhibit anti-inflammatory and genoprotective effects during induced stress
Probiotic and paraprobiotic derivates exhibit anti-inflammatory and genoprotective effects during induced stress Open
Aims The literature highlights the pathology of inflammation and its role in carcinogenesis, ageing and related diseases. Inflammatory processes induce oxidative stress and reduce antioxidant capacity. This study investigated the antioxida…
View article: Biocontrol Methods in Avoidance and Downsizing of Mycotoxin Contamination of Food Crops
Biocontrol Methods in Avoidance and Downsizing of Mycotoxin Contamination of Food Crops Open
By increasing the resistance of seeds against abiotic and biotic stress, the possibility of cereal mold contamination and hence the occurrence of secondary mold metabolites mycotoxins decreases. The use of biological methods of seed treatm…
View article: Citrinin u kukuruzu s hrvatskih obiteljskih gospodarstava tijekom petogodišnjeg razdoblja
Citrinin u kukuruzu s hrvatskih obiteljskih gospodarstava tijekom petogodišnjeg razdoblja Open
Mikotoksini učestalo kontaminiraju hranu i hranu za životinje, prvenstveno žitarice i proizvode na bazi žitarica. Citrinin je mikotoksin kojeg sintetiziraju pojedine plijesni iz roda Penicillium , Aspergillus i Monascus , među kojima je P.…
View article: Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies
Chemometric Comparison of High-Pressure Processing and Thermal Pasteurization: The Nutritive, Sensory, and Microbial Quality of Smoothies Open
This study investigated the status of bioactive compounds (phenolic compounds, carotenoids, and vitamin C), changes in color performance, and microbiological quality in smoothies preserved by high-pressure processing (HP) and thermal paste…
View article: Toksični učinci mikotoksina
Toksični učinci mikotoksina Open
Mikotoksini predstavljaju prirodne toksine koji učestalo kontaminiraju hranu i hranu za životinje, a primarno ih sintetiziraju plijesni iz rodova Aspergillus, Penicillium, Fusarium, Alternaria i Claviceps. Ove tvari predstavljaju vrlo stab…
View article: Economic performance of production of Croatian cheese ripened in a lambskin sack (Sir iz mišine)
Economic performance of production of Croatian cheese ripened in a lambskin sack (Sir iz mišine) Open
Cheeses matured in skin sack is traditionally produced in several Mediterranean countries, which in Croatia has been retained in the territory of Dalmatian hinterland. The characteristic of this cheese is its piquant flavour and aroma, as …
View article: SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures
SPME-GC-MS and Multivariate Analysis of Sensory Properties of Cheese in a Sack Matured with Probiotic Starter Cultures Open
Research background. Cheese in a sack is a traditional cheese produced in Croatia. Types of cheese with similar production technology are made in other countries but chemical and microbiological composition varies between regions. Traditio…
View article: The effect of high pressure treatment on the quality of chicken breast meat
The effect of high pressure treatment on the quality of chicken breast meat Open
In the present work, the effect of high pressure processing (HPP) (0, 100, 200 and 300 MPa) and different treatment time (5 and 10 minutes) on the moisture uptake, cooking yield, colour and texture, as well as microbial population of chick…
View article: Climate change - a potential threat for increasing occurrences of mycotoxins.
Climate change - a potential threat for increasing occurrences of mycotoxins. Open
View article: Klimatske promjene - Potencijalna prijetnja još znatnijoj pojavnosti mikotoksina
Klimatske promjene - Potencijalna prijetnja još znatnijoj pojavnosti mikotoksina Open
Tijekom posljednjeg desetljeća znanstven- ici sve više ukazuju na globalno zagrijavanje, dovodeći klimatske promjene u poveznicu s novom strukturom vrsta plijesni producenata mikotoksina po geografskim područjima svi- jeta. Izraženije klim…
View article: Klimatske promjene - Potencijalna prijetnjajoš znatnijoj pojavnosti mikotoksina
Klimatske promjene - Potencijalna prijetnjajoš znatnijoj pojavnosti mikotoksina Open
View article: Biološka detoksifikacija mikotoksina: dosadašnje spoznaje i budući aspekti
Biološka detoksifikacija mikotoksina: dosadašnje spoznaje i budući aspekti Open
Mikotoksini predstavljaju toksične tvari koje učestalo kontaminiraju hranu i hranu za životinje, uzrokujući štetne učinke na zdravlje ljudi i životinja te značajne ekonomske gubitke diljem svijeta. Ovaj rad daje pregled dosadašnjih istraži…
View article: Studija kvalitete plodova više vrsta jagodastog voća tijekom skladištenja
Studija kvalitete plodova više vrsta jagodastog voća tijekom skladištenja Open
Cilj ovog istraživanja bio je ispitati fizikalno-kemijska i senzorska svojstva plodova više sorti kupina, jagoda, malina i borovnica uzgojenih u neposrednoj okolici Zagreba tijekom 7 dana skladištenja pri 4 °C u svrhu boljeg poznavanja svo…