Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Bojan Matijević"'
Autor:
Ivana Ćosić, Bojan Matijević
Publikováno v:
Kemija u Industriji, Vol 73, Iss 7-8, Pp 341-353 (2024)
Pivo se smatra relativno stabilnim proizvodom s obzirom na mikrobno kvarenje. Kemijski sastav piva ne pogoduje rastu većine mikroorganizama, što je povezano s niskom pH-vrijednosti i niskim udjelom fermentabilnih ugljikohidrata te sadržajem alkoho
Externí odkaz:
https://doaj.org/article/520c79da2d3040e7aed87d0c56a466bf
Autor:
Mirela Lučan Čolić, Martina Antunović, Jasmina Lukinac, Jurislav Babić, Antun Jozinović, Bojan Matijević, Tihana Nikolić, Marko Jukić
Publikováno v:
Mljekarstvo, Vol 74, Iss 1, Pp 45-63 (2024)
The effect of turmeric powder and a mix of turmeric powder and black pepper on the physicochemical properties of ice cream samples was examined. Enriched ice creams were manufactured by adding turmeric powder at levels of 0.5 %, 1.0 % and 2.0 %, with
Externí odkaz:
https://doaj.org/article/a4cee41cae5b4e0ba5211cd04dbf099b
Autor:
Blaženka Kos, Marijana Blažić, Carlos A. Zalazar, Susana Bernal, Carlos Meinardi, Bojan Matijević
Publikováno v:
Mljekarstvo, Vol 61, Iss 4, Pp 291-300 (2011)
Addition of probiotic bacteria into fermented milk beverages has been the subject of many studies, however, addition of these bacteria into cheeses, especially the ones made from ewe’s milk, has not been thoroughly investigated. Therefore, the aim
Externí odkaz:
https://doaj.org/article/fdda6289b76e4e83ad7ecc4c6b867458
Publikováno v:
Mljekarstvo, Vol 61, Iss 2, Pp 154-160 (2011)
Taking in consideration the long time for whey fermentation using probiotic bacteria, the aim of this research was to determine if prior enzymatic hydrolysis of lactose influences microbial activities of Lactobacillus acidophilus La-5 or Bifidobacter
Externí odkaz:
https://doaj.org/article/8eb60640cbbd4db3ba3d468a184067a1
Publikováno v:
Mljekarstvo, Vol 60, Iss 3, Pp 175-182 (2010)
The objective of this research was to decrease the duration of whey fermentation and to analyze the impact of whey protein concentrates (WPC) addition on growth and activity as well as on survival of mixed ABT-5 culture bacteria (Lactobacillus acidop
Externí odkaz:
https://doaj.org/article/51c44e3828fa4fdeb79d56b632607dcf
Publikováno v:
Mljekarstvo, Vol 59, Iss 1, Pp 20-27 (2009)
This research was examined the influence of lactulose, a well-defined prebiotic, on the growth and activity of probiotic bacteria Lactobacillus acidophilus La-5 and Bifidobacterium animalis subsp. lactis BB-12 in reconstituted sweet whey as well as t
Externí odkaz:
https://doaj.org/article/649e07fa109348b1835bdcba15de26ec
Publikováno v:
Mljekarstvo, Vol 58, Iss 4, Pp 387-401 (2008)
Whey is nutritiously very high-quality secondary product from cheese making which is not used enough in human diet. When the fermentation is performed with probiotic bacteria it additionally increases its nutritional and health values. This research
Externí odkaz:
https://doaj.org/article/f41a690fa57e421e9ac95ab43ebeec51
Publikováno v:
Mljekarstvo, Vol 58, Iss 3, Pp 243-255 (2008)
This research examines the influence of whey protein concentrate addition (WPC) on growth and activity of probiotic species Lactobacilus acidophilus La-5 and Bifidobacterium animalis subsp. lactis BB-12 in sweet reconstituted whey and their survival
Externí odkaz:
https://doaj.org/article/5572115b2b2d41f89271ba9729ee557a
Autor:
Bojan Matijević, Marijana Blažić
Publikováno v:
Mljekarstvo, Vol 58, Iss 2, Pp 151-169 (2008)
The use of spectroscopic techniques is on the rise in food industry, and the answers they provide facilitate problem solving in food production and distribution. The application of spectroscopic techniques in dairy technology allows quick and cheap q
Externí odkaz:
https://doaj.org/article/f3bcd49543dc4e0d9f925fb9f52cceda
Autor:
Bojan Matijević, Josip Čulig
Publikováno v:
Mljekarstvo, Vol 56, Iss 1, Pp 21-34 (2006)
The results of research on finding the causes and preventing the formation of milk deposit are described in this paper.During the heat treatment of milk, an unwanted phenomenon occurs; the formation of milk deposit on heating surfaces of heat exchang
Externí odkaz:
https://doaj.org/article/209ebf499dad43de88e6aa57be42f9d1