Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Anita Jurić"'
Autor:
Ivana Ferenčak, Mihaela Obrovac, Ljiljana Žmak, Josipa Kuzle, Goranka Petrović, Tatjana Vilibić-Čavlek, Dragan Jurić, Anita Jurić, Željka Hruškar, Krunoslav Capak, Vladimir Stevanović, Maja Milanović, Marija Govedarica, Danijela Vujošević, Irena Tabain
Publikováno v:
Pathogens, Vol 11, Iss 5, p 511 (2022)
Background: Due to rapid spread, the Omicron variant has become the dominant SARS-CoV-2 variant responsible for infections worldwide. We present the first detection of the Omicron variant in Croatia which resulted in rapid cross-border spreading. Met
Externí odkaz:
https://doaj.org/article/6460a16300e34441a65c8e7b2e2e4b70
Autor:
Andrea Karlović, Anita Jurić, Nevena Ćorić, Kristina Habschied, Vinko Krstanović, Krešimir Mastanjević
Publikováno v:
Fermentation, Vol 6, Iss 3, p 82 (2020)
Beer production includes the formation of different by-products such as wastewater, spent grains, spent hops, and yeast. In addition to these well-known by-products, it is necessary to mention germ/rootlets, which also remain after the malting proces
Externí odkaz:
https://doaj.org/article/fde7ee08f3204b4bb69be11a4263bfc9
Publikováno v:
Mljekarstvo, Vol 65, Iss 2, Pp 71-80 (2015)
Treating food by ultrasound is a relatively novel food processing method which has been developed in the last two decades. When considering milk processing, ultrasound might be used to reduce the count of harmful microorganisms, and to stimulate the
Externí odkaz:
https://doaj.org/article/ca7eecdc6b2946378c487894dbc682d4
Background: Pandemic caused by the COVID-19 virus brought tremendous changes in the lifestyle of adolescents, about which numerous studies have been published. Due to extended restrictions, long term impact should be investigated.Methods: This cross-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c782832aa621d65d947a03162b89f514
https://doi.org/10.21203/rs.3.rs-529005/v1
https://doi.org/10.21203/rs.3.rs-529005/v1
Two types of lager pale beers were produced at industrial scale according to German Beer Purity Law using the same brewing procedure, but different hop varieties. Beer phenols issued from malt and hop can contribute directly to several characteristic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dedf63939c4760c3581ada8f8d578419
https://www.bib.irb.hr/1068306
https://www.bib.irb.hr/1068306
Publikováno v:
Journal of the Institute of Brewing. 124:182-186
Brewers’ spent grain (BSG) is the main solid by-product of the brewing process and is typically disposed of as cattle feed. In this study, BSG was evaluated as a substrate for the production of polyphenols and the lignin-degrading enzyme laccase us
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::100af84f49685815495dc33e2cf7db1d
https://doi.org/10.1002/jib.479
https://doi.org/10.1002/jib.479
Autor:
Slobodan Milošević, Tomislava Vukušić, Zoran Herceg, Anita Jurić, Anet Rezek Jambrak, Ivančica Delaš
Publikováno v:
American Journal of Food Technology. 11:125-133
The aim of this study was to ascertain whether and how High Power Ultrasound (HPU) and Gas Phase Plasma (GPP) treatments affect the fatty acids composition and sensory properties of goat milk. Determination of Fatty Acid (FA) composition was done wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39cacef169792da74bffcc5008701e39
https://doi.org/10.3923/ajft.2016.125.133
https://doi.org/10.3923/ajft.2016.125.133
Autor:
Vinko Krstanović, Kristina Habschied, Anita Jurić, Nevena Ćorić, Andrea Karlovic, Krešimir Mastanjević
Publikováno v:
Fermentation, Vol 6, Iss 82, p 82 (2020)
Beer production includes the formation of different by-products such as wastewater, spent grains, spent hops, and yeast. In addition to these well-known by-products, it is necessary to mention germ/rootlets, which also remain after the malting proces
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d0d39e3eecc6d4fd95c1503f092878e
https://doi.org/10.3390/fermentation6030082
https://doi.org/10.3390/fermentation6030082
Publikováno v:
Journal of the Institute of Brewing. 121:541-547
Malting and brewing processes should be performed under process conditions in a way that minimizes beer bitterness, maximizes polyphenol content and reduces the amount of raw materials ending up in solution in the form of hazes, particles and precipi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74abf97bdf064a66d6043b7fa4e1e64f
https://doi.org/10.1002/jib.254
https://doi.org/10.1002/jib.254