Zobrazeno 1 - 10
of 124
pro vyhledávání: '"Šumić Zdravko"'
Autor:
Vakula Anita S., Pavlić Branimir M., Tepić-Horecki Aleksandra N., Jokanović Marija R., Daničić Tatjana N., Dulić Jovana I., Šumić Zdravko M.
Publikováno v:
Hemijska Industrija, Vol 74, Iss 5, Pp 293-303 (2020)
Sweet cherries (Prunus avium L.) were vacuum dried at different temperatures in the range between 50 and 70ºC and different pressures between 20 and 200 mbar. Seven mathematical models (Henderson-Pabis, Modified Henderson-Pabis, Simplified Fick
Externí odkaz:
https://doaj.org/article/fbd4001767a54af79f03091de65d5033
Autor:
Hromiš Nevena, Popović Senka, Šuput Danijela, Bulut Sandra, Lazić Vera, Vitas Jasmina, Malbaša Radomir, Šumić Zdravko, Horecki-Tepić Aleksandra, Vakula Anita
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 23, Iss 1, Pp 14-18 (2019)
In this work, pumpkin seed oil cake that remains after process of cold pressed oil extraction, was used for the production of composite biopolymer based packaging films. During the production of films, four degrees of filtration were applied. The obt
Externí odkaz:
https://doaj.org/article/4b4d80fdf6d14c0abb4af443e04969a5
Autor:
Vakula Anita S., Drašković-Berger Mirna V., Daničić Tatjana N., Tepić-Horecki Aleksandra N., Pavlić Branimir M., Jokanović Marija R., Šumić Zdravko M.
Publikováno v:
Food and Feed Research, Vol 46, Iss 1, Pp 91-98 (2019)
Red currants (Ribes rubrum L.) were dried by vacuum drying on different drying temperatures (30, 40, 50, 60 and 70 °C) at constant pressure (20 mbar). The main goal of the research was to investigate changes of physical and chemical properties of re
Externí odkaz:
https://doaj.org/article/92fc970db7af470e93978749dd384df9
Autor:
Vakula Anita, Horecki-Tepić Aleksandra, Pavlić Branimir, Prole Nevena, Božović Predrag, Šumić Zdravko
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 22, Iss 3, Pp 129-132 (2018)
Fresh black seedless grapes were dried by convective, vacuum and freeze drying in order to investigate and compare the physical (moisture content, water activity, total colour change and rehydration power) and chemical (total phenolic, flavonoids and
Externí odkaz:
https://doaj.org/article/a3b39b45a4c14db6ba8248cd25db922c
Autor:
Drašković Mirna V., Vakula Anita S., Šumić Zdravko M., Daničić Tatjana N., Jokanović Marija R., Pavlić Branimir M., Tepić-Horecki Aleksandra N.
Publikováno v:
Acta Periodica Technologica, Vol 2018, Iss 49, Pp 31-41 (2018)
The influence of different fermentation conditions and cabbage hybrids and variety, “Tenacity“, “Bravo” and “Futoški“, on physico-chemical properties of cabbage heads was studied in this research. Experiment was set up in industrial c
Externí odkaz:
https://doaj.org/article/e17b4401118f4e7b84c0625e1fb5fccf
Variation of bioactive compounds content in fermented cabbage: influence of fermentation temperature
Autor:
Drašković Mirna, Horecki-Tepić Aleksandra, Šumić Zdravko, Malbaša Radomir, Vitas Jasmina, Pavlić Branimir, Vakula Anita
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 21, Iss 3, Pp 136-141 (2017)
The aim of this study was to analyze the effect of different fermentation temperature on bioactive compounds content of cabbage heads (Brassica oleracea var. capitata). Fermentation process was carried out at the temperature intervals 16-18°C, 18-20
Externí odkaz:
https://doaj.org/article/11dd0c3627b9480fa61f9cbab311d05a
Autor:
Vakula Anita, Horecki-Tepić Aleksandra, Šumić Zdravko, Vidović Senka, Drinić Zorica, Pavlić Branimir
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 20, Iss 3, Pp 114-121 (2016)
The objective of this work was to optimize the vacuum drying of garlic in order to preserve good physical properties. Fresh garlic (Allium sativum L.) was dried by vacuum drying process under different drying conditions. Three level, three variable,
Externí odkaz:
https://doaj.org/article/e8ae3788122c4be0a608c1f72a3d5b9e
Autor:
Vakula Anita, Radojčin Milivoj, Pavkov Ivan, Stamenković Zoran, Horecki-Tepić Aleksandra, Šumić Zdravko, Pavlić Branimir
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 19, Iss 5, Pp 249-254 (2015)
Fresh red currants (Ribes rubrum L.) were dried by convective drying, vacuum drying and lyophilization in order to compare quality of samples dried by different techniques. Physico-chemical properties of the red currants were studied in all applied t
Externí odkaz:
https://doaj.org/article/d304021960b146bba4da027d6ff92565
Publikováno v:
Hemijska Industrija, Vol 69, Iss 1, Pp 77-84 (2015)
The objective of this research was to optimize the vacuum drying of frozen blueberries in order to preserve health benefits phytochemicals using response surface methodology. The drying was performed in a new design of vacuum dryer equipment. Inve
Externí odkaz:
https://doaj.org/article/62bf8a32d681464a87cd725475e16c6c
Publikováno v:
Hemijska Industrija, Vol 67, Iss 6, Pp 933-940 (2013)
Influence of chemical structure on the lipophilicity of isolated free carotenoids from paprika oleoresin has been studied by QSRR approach (Quantitative structure-retention relationship). The chromatographic behavior of these compounds was investi
Externí odkaz:
https://doaj.org/article/af2b82a0df394de096eb71f2b990bec8