Zobrazeno 1 - 10 of 143 pro vyhledávání: '"Bicanic, D.D."'
1
Direct measurement of thermal effusivity of foods by front configuration of the photpyroelectric method
Autor: Szafner, G., Bicanic, D.D., Kulcsár, R., Doka, O.
Publikováno v: Journal of Food Physics, 26, 4-10
Journal of Food Physics 26 (2014)
Thermophysical properties of foods are of considerable relevance to food industry. The One among less explored thermophysical quantities is the thermal effusivity. In this paper the front variant of the photopyroelectric method was applied to determi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::efe3d42aac241dbc928a23c288af073c
https://research.wur.nl/en/publications/direct-measurement-of-thermal-effusivity-of-foods-by-front-config
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2
Colorimetry and photoacoustic spectroscopy as suitable tools for direct determination of cocoa powder in confectionary products
Autor: Doka, O., Pragai, E., Bicanic, D.D., Kulcsar, R.
Publikováno v: European Food Research and Technology, 236(6), 963-968
European Food Research and Technology 236 (2013) 6
Laser photoacoustic spectroscopy (PAS) and colorimetry have been used to rapidly and accurately determine the content of fat-free cocoa solids in dark chocolates. Both techniques are inexpensive and require only a one-time calibration step versus a m
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::eadf9735d655df170eaf8da441a99a14
https://research.wur.nl/en/publications/colorimetry-and-photoacoustic-spectroscopy-as-suitable-tools-for-
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3
Direct measurement of thermal effusivity of avian eggs and theur constituents: A photopyroelectric study
Autor: Szafner, G., Bicanic, D.D., Kovacsne, K., Doka, O.
Publikováno v: Food Technology and Biotechnology, 50(3), 350-354
Food Technology and Biotechnology 50 (2012) 3
The front configuration photopyroelectric method has been used to determine, in a nondestructive fashion, thermal effusivity of the yolk and the white of eggs of several bird species as well as of the blends of a single egg yolk and egg white (also c
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::836bb4c5370153e4c868053e7bbcd5f1
https://research.wur.nl/en/publications/direct-measurement-of-thermal-effusivity-of-avian-eggs-and-theur-
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4
The lycopene content in pulp ad peel of five fresh tomato varieties
Autor: Markovic, K., Panjkota-Krbavcic, I., Krpan, M., Bicanic, D.D., Vahcic, N.
Publikováno v: Acta Alimentaria 39 (2010) 1
Acta Alimentaria, 39(1), 90-98
The lycopene content in pulp and peel of five fresh tomato cultivars, most common on Croatian market, was determined by spectrophotometry and the high-performance liquid chromatography (HPLC). Peels from the raw tomatoes contained more lycopene (expr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5387e8a3df36b6c70f6643e94dc666c6
https://research.wur.nl/en/publications/the-lycopene-content-in-pulp-ad-peel-of-five-fresh-tomato-varieti
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5
Exploiting direct and indirect methods for the detection of the total carotenoid content in dried pasta
Autor: Doka, O., Bicanic, D.D., Végvári, G., Buijnsters, J.G., Spruijt, R.B., Luterotti, S.
Publikováno v: European Food Research and Technology, 230(6), 813-819
European Food Research and Technology 230 (2010) 6
The total carotenoid concentration (TCC) of several commercially available dried pastas prepared with or without eggs was assessed by means of the two well-established destructive approaches [spectrophotometry (SP) and high-performance liquid chromat
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::acffded02d38d8bfaa7150bc6788f457
https://research.wur.nl/en/publications/exploiting-direct-and-indirect-methods-for-the-detection-of-the-t
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7
Water content of acacia honey dertermined by two established methods and by optothermal window
Autor: Szopos, S., Doka, O., Bicanic, D.D., Ajtony, Z.
Publikováno v: Acta Chimica Slovenica 55 (2008) 2
Acta Chimica Slovenica, 55(2), 273-276
The major objective of the research study described here was to explore the potential of the optothermal window (OW) technique as a new approach towards a simple, rapid determination of water content in honey. Water, major component of foods, influen
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::42589d19409ec075b7500abd4fe9c40f
https://research.wur.nl/en/publications/water-content-of-acacia-honey-dertermined-by-two-established-meth
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8
Xeno-lamp based photoacoustic spectroscopy for rapid quantification of specific carotenoids in mango homogenates and in tomato products
Autor: Doka, O., Bicanic, D.D., van Twisk, C., Luterotti, S., de Rooij, H.
Publikováno v: Proceedings of the 2008 Joint Central European Congress, 4th Central European Congress on Food (CEF), 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, Cavtat, Croatia, 15-17 May, 2008. Cavtat, Croatia: CE Food
Proceedings of the 2008 Joint Central European Congress, 4th Central European Congress on Food (CEF), 6th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, Cavtat, Croatia, 15-17 May, 2008
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0b757315ba27816b7892e4012ad7a388
https://research.wur.nl/en/publications/xeno-lamp-based-photoacoustic-spectroscopy-for-rapid-quantificati
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