Zobrazeno 1 - 10
of 106
pro vyhledávání: '"Bauman Ingrid"'
Autor:
Valinger Davor, Benković Maja, Jurina Tamara, Jurinjak-Tušek Ana, Belščak-Cvitanović Ana, Gajdoš-Kljusurić Jasenka, Bauman Ingrid
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 21, Iss 1, Pp 17-22 (2017)
The regular or in-line measurement of particle size is an essential requirement for quality control throughout food industry to ensure a consistent product output. Non-invasive spectroscopy in the near infrared range from 904 - 1699 nm (NIR) was appl
Externí odkaz:
https://doaj.org/article/76d6afc7a4f9433d8f15f1b8f086e42a
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 19, Iss 1, Pp 7-11 (2015)
Coffee represents an interesting foodstuff for secondary shelf life modelling, since it is know that almost immediately after its exposure to environmental influences, aroma and colour degradation reactions occur. These reactions can be prevented or
Externí odkaz:
https://doaj.org/article/09d8818818794b7d9d3811f88a424bcc
Autor:
Benković Maja, Bauman Ingrid
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 15, Iss 1, Pp 46-49 (2011)
Nowadays agglomerated cocoa drink powder represents a very appealing beverage for children as well as for adult customers. It is produced by mixing basic ingredients (cocoa powder, sugar, vitamin and lecithin, which is followed by agglomeration. Aggl
Externí odkaz:
https://doaj.org/article/c28a437b3781407a8081ab4977edbe95
Autor:
Benković Maja, Bauman Ingrid
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 17, Iss 1, Pp 17-19 (2013)
Instant cappuccino powder is commonly used in households all over the World nowadays. It is made from varying percentages of instant coffee, sugar, milk powder and different emulsifiers and anti-caking agents and represents a complex mixture of diffe
Externí odkaz:
https://doaj.org/article/668d6662fda44cddafbec3c6a5336f17
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 15, Iss 3, Pp 188-190 (2011)
Near infrared spectroscopy has become increasingly important non-destructive analytical technique in food science and technology. The aim of this research was to investigate the possibility of using NIR spectroscopy for potential monitoring of the mi
Externí odkaz:
https://doaj.org/article/8560c30b2a0c493fa2d68caa83b76352
Publikováno v:
In Food Research International October 2017 100 Part 2:211-218
Autor:
Benković, Maja, Tušek, Ana Jurinjak, Belščak-Cvitanović, Ana, Lenart, Andrzej, Domian, Ewa, Komes, Draženka, Bauman, Ingrid
Publikováno v:
In LWT - Food Science and Technology November 2015 64(1):140-148
Autor:
Belščak-Cvitanović, Ana, Komes, Draženka, Benković, Maja, Karlović, Sven, Hečimović, Ivana, Ježek, Damir, Bauman, Ingrid
Publikováno v:
In Food Research International October 2012 48(2):820-830
Autor:
Janjatović, Davor, Benković, Maja, Srečec, Siniša, Ježek, Damir, Špoljarić, Igor, Bauman, Ingrid
Publikováno v:
In Advanced Powder Technology September 2012 23(5):620-631
Autor:
Bauman, Ingrid1 ibauman@pbf.hr, ĆCurić, Duška1 dcuric@pbf.hr, Boban, Matija1 matija.boban@pbf.hr
Publikováno v:
Sādhanā: Academy Proceedings in Engineering Sciences. Dec2008, Vol. 33 Issue 6, p721-731. 11p. 3 Diagrams, 3 Charts, 7 Graphs.