Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Žaneta Ugarčić-Hardi"'
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
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
Publikováno v:
Journal of Food Biochemistry. 38:175-183
Changes in chemical composition, grain quality parameters, oxidoreductase and exopeptidase activities of wheat grains infested by Sitophilus granarius were monitored during 1 year of storage. Significant increase in flour titratable acidity of infest
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::382988bd1387443cee2d676a44108173
https://doi.org/10.1111/jfbc.12036
https://doi.org/10.1111/jfbc.12036
Autor:
Mirela Planinić, Ivica Strelec, Daliborka Koceva Komlenić, Marko Jukić, Žaneta Ugarčić-Hardi, Ana Bucić-Kojić
Publikováno v:
International Journal of Food Science & Technology. 45:1417-1425
Summary The influence of chemical and biological acidification on dough rheological properties and bread quality has been investigated. Two different flour types were used. Dough was chemically acidified with lactic acid. Two types of biologically ac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7e739ef9940da75aa08b52ef8c65245
https://doi.org/10.1111/j.1365-2621.2010.02282.x
https://doi.org/10.1111/j.1365-2621.2010.02282.x
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 2., Iss 2., Pp 1-10 (2010)
Croatian journal of food science and technology
Volume 2.
Issue 2.
Croatian journal of food science and technology
Volume 2.
Issue 2.
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://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e215f580924914a4dfc5ef4e8dbceb3e
http://hrcak.srce.hr/file/97978
http://hrcak.srce.hr/file/97978
Autor:
Žaneta Ugarčić-Hardi, Mirjana Sabo
Publikováno v:
Acta Alimentaria. 31:235-242
Mineral composition of grain of some new winter wheat genotypes in Croatia was studied. The following genotypes were selected: Lara, Lenta Kruna Fiesta, AG-45 and Perla which were taken from macrotrials during two vegetation periods of 1997/98 and 19
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d93b20eb2c2559c1454f5664a458633
https://doi.org/10.1556/aalim.31.2002.3.4
https://doi.org/10.1556/aalim.31.2002.3.4