Zobrazeno 1 - 10
of 51
pro vyhledávání: '"Žaneta Ugarčić"'
Autor:
Alojzije LALIC, Gordana SIMIC, Josip KOVACEVIC, Dario NOVOSELOVIĆ, Daniela HORVAT, Ivan ABICIC, Lidija LENART, Robert MIJAKOVIC, Zaneta UGARCIC-HARDI
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca, Vol 38, Iss 1, Pp 88-91 (2010)
Six barley cultivars were grown in locations of Osijek and Nova Gradiska (Croatia) for three successive years. Our study included cultivars of different seasonal type. ‘Zlatko’, ‘Barun’ and ‘Vanessa’ are two-rowed winter type barley culti
Externí odkaz:
https://doaj.org/article/8245bc7f9fec4de9a8f0c98f03f4ccf5
Microstructure and cooking quality of barley-enriched pasta produced at different process parameters
Autor:
Indira Kosović, Mirta Benšić, Đurđica Ačkar, Antun Jozinović, Žaneta Ugarčić, Jurislav Babić, Borislav Miličević, Drago Šubarić
Publikováno v:
Foods and Raw Materials, Vol 6, Iss 2, Pp 281-290 (2018)
Pasta is one of the most popular meals in the world. It is affordable, easy to combine with other foods and easy to cook. Unfortunately, pasta is energy-rich and nutrient-poor. Whole-wheat pasta is somewhat better in nutritional quality, but furthe
Externí odkaz:
https://doaj.org/article/b124e5a118fc45b5bea472faeb2ef703
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 6, Iss 2, Pp 97-103 (2014)
In this study, pasta was prepared by replacement of durum semolina (DS) with 10% and 15% of apple peel powder (APP). The control sample was pasta made from 100% DS. Total phenolic content (TPC), antioxidant capacity (AOA) and quality parameters of pa
Externí odkaz:
https://doaj.org/article/acbbad54ecbf4a60b2d23940883f6023
Autor:
Ivica Strelec, Ruža Popović, Ilonka Ivanišić, Vlatka Jurković, Zorica Jurković, Žaneta Ugarčić-Hardi, Mirjana Sabo
Publikováno v:
Poljoprivreda, Vol 16, Iss 2, Pp 20-24 (2010)
Changes in grain moisture, germination and vigour of three wheat cultivars packed in paper bags and stored for one year under four different conditions of environmental temperature and relative humidity (RH) were investigated. During the first ninety
Externí odkaz:
https://doaj.org/article/058a7491806f4a4d8e0921791025e8fd
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 2., Iss 2., Pp 1-10 (2010)
Textural characteristics of ready-to-eat breakfast cereals were evaluated in order to determine the influence of wheat, corn and rice flour, as well as a varying water addition during the extrusion process. Extruded breakfast cereal balls were made o
Externí odkaz:
https://doaj.org/article/6aaa684307944808821ce8958d72e1e1
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 2., Iss 2., Pp 1-10 (2010)
U radu je ispitan utjecaj dodatka pšeničnog, kukuruznog i rižinog brašna te različite količine dodane vode (21 %, 23 % i 27 %) u procesu ekstruzije na strukturu ekstrudiranih žitarica za doručak. Uzorci su pripremljeni sa i bez slatkog premaz
Externí odkaz:
https://doaj.org/article/1988c638538743ae9e668fda3e079098
Publikováno v:
Czech Journal of Food Sciences, Vol 25, Iss 3, Pp 151-157 (2007)
The influence of various supplements (extruded maize, maize, defatted soy flour and maize/soy flour blends, lecithin and wheat straw) on the pasta quality has been examined. Noodles were prepared by means of conventional laboratory equipment. Common
Externí odkaz:
https://doaj.org/article/98eb81cecb5546dba98d9703a72dfd80
Publikováno v:
Czech Journal of Food Sciences, Vol 23, Iss 4, Pp 152-158 (2005)
The objective of this study was to determine the thermal conductivity of "Mlinci" dough T-500 and "Mlinci" dough T-500 with the addition of eggs, wheat germs and wheat bran in the temperature range of 40°C to 70°C. Thermal conductivity was determin
Externí odkaz:
https://doaj.org/article/24d4fb011e65402ab4e8f82664fba9cf
Microstructure and cooking quality of barley-enriched pasta produced at different process parameters
Autor:
Drago Šubarić, Borislav Miličević, Jurislav Babić, Žaneta Ugarčić, Antun Jozinović, Đurđica Ačkar, Mirta Benšić, Indira Kosović
Publikováno v:
Foods and Raw Materials, Vol 6, Iss 2, Pp 281-290 (2018)
Pasta is one of the most popular meals in the world. It is affordable, easy to combine with other foods and easy to cook. Unfortunately, pasta is energy-rich and nutrient-poor. Whole-wheat pasta is somewhat better in nutritional quality, but further
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5badc816b0f168add5bfdb56ea9a6de6
https://doi.org/10.21603/2308-4057-2018-2-281-290
https://doi.org/10.21603/2308-4057-2018-2-281-290
Publikováno v:
Croatian journal of food science and technology
Volume 6
Issue 2
Croatian Journal of Food Science and Technology, Vol 6, Iss 2, Pp 97-103 (2014)
Volume 6
Issue 2
Croatian Journal of Food Science and Technology, Vol 6, Iss 2, Pp 97-103 (2014)
Summary In this study, pasta was prepared by replacement of durum semolina (DS) with 10% and 15% of apple peel powder (APP). The control sample was pasta made from 100% DS. Total phenolic content (TPC), antioxidant capacity (AOA) and quality paramete
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0459a679077a88b37fa9e2e2f9b91aaa
https://doi.org/10.17508/cjfst.2014.6.2.05
https://doi.org/10.17508/cjfst.2014.6.2.05