Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Bojana Voučko"'
Autor:
Dubravka Novotni, Ljiljana Nanjara, Lucija Štrkalj, Saša Drakula, Nikolina Čukelj Mustač, Bojana Voučko, Duška Ćurić
Publikováno v:
Food Technology and Biotechnology, Vol 61, Iss 1, Pp 73-84 (2023)
Research background. Millet bran is a by-product rich in dietary fibre, micronutrients and bioactive compounds which are often deficient in a gluten-free diet. Previously, cryogenic grinding has been shown to improve the functionality of bran to some
Externí odkaz:
https://doaj.org/article/8aae4aa9a1ff40e69a5c0fcb8c2427a4
Publikováno v:
Fermentation, Vol 10, Iss 3, p 174 (2024)
Dough retardation is commonly used to extend dough shelf-life, but it poses a challenge for flatbreads due to their large surface. This study explored the sourdough fermentation of oats and barley, addressing challenges in the retardation of dough fo
Externí odkaz:
https://doaj.org/article/f63d1563aec049f988ee9c69265391f7
Autor:
Dubravka Novotni, Nika Mutak, Ljiljana Nanjara, Saša Drakula, Nikolina Čukelj Mustač, Bojana Voučko, Duška Ćurić
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 4, Pp 465-474 (2020)
Carob is widely cultivated Mediterranean plant, but its flour is scarcely used in bread making. Previous studies investigated the quality of wheat bread with added carob flour showing discrepant results. This study aims to investigate the fermentatio
Externí odkaz:
https://doaj.org/article/bea0924c2e2146f494eddcd4d31fab45
Autor:
Kristina Radoš, Nikolina Čukelj Mustač, Katarina Varga, Saša Drakula, Bojana Voučko, Duška Ćurić, Dubravka Novotni
Publikováno v:
Foods, Vol 11, Iss 17, p 2577 (2022)
Since there are no products in the European market labelled as low-FODMAP (low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols), patients with irritable bowel syndrome and non-celiac wheat sensitivity often consume gluten
Externí odkaz:
https://doaj.org/article/f63e9128580243ac98aa59cf9ccdf184
Autor:
Nikolina Čukelj Mustač, Bojana Voučko, Dubravka Novotni, Saša Drakula, Anamarija Gudelj, Filip Dujmić, Duška Ćurić
Publikováno v:
Food Technology and Biotechnology, Vol 57, Iss 2, Pp 183-190 (2019)
Millet is an unexploited cereal with potential in the food industry due to its nutritional value and resistance to harsh climate conditions. Nutritious millet byproducts have a potential application in the development of functional cereal products, b
Externí odkaz:
https://doaj.org/article/c07b67ede1cb44bca7ae040502b4e943
Autor:
Dubravka Novotni, Ivna Vrana Špoljarić, Saša Drakula, Nikolina Čukelj, Bojana Voučko, Mario Ščetar, Kata Galić, Duška Ćurić
Publikováno v:
Food Technology and Biotechnology, Vol 55, Iss 4, Pp 464-474 (2017)
Driven by the bakery industry urge to satisfy consumer demand for fresh, diverse and high quality bakery products, we investigated the influence of barley sourdough and vacuum cooling on shelf life quality of partially baked bread stored in modified
Externí odkaz:
https://doaj.org/article/6ff82d360bf1497d9b6c663bdae3d942
Autor:
Dubravka Novotni, Nikolina Čukelj, Tanita Šicel, Saša Drakula, Ivna Vrana Špoljarić, Bojana Voučko, Duška Ćurić
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 9, Iss 2, Pp 173-181 (2017)
The primary aim of the industrial use of sourdough is to improve bread quality and to replace additives. This study investigates the applicability of frozen stored barley sourdough in wheat bread. Sourdough was fermented with Weissella cibaria in the
Externí odkaz:
https://doaj.org/article/a1f7f7ce4f01434893abdbb5ecbfdf4d
Autor:
Tomislava Grgić, Zrinka Pavišić, Nadica Maltar-Strmečki, Bojana Voučko, Nikolina Čukelj Mustač, Duška Ćurić, Alain Le-Bail, Dubravka Novotni
Publikováno v:
Food and Bioprocess Technology.
Cereal bran possesses enzymes and antinutrients which should be reduced for their usability as a food ingredient high in dietary fiber, minerals, and antioxidants. This study investigated the influence of high-intensity ultrasound on enzymatic and an
Autor:
Dubravka Novotni, Bojana Voučko, Tomislava Vukušić Pavičić, Petra Golubić, Duška Ćurić, Matea Habuš, Zoran Herceg, Nikolina Čukelj Mustač
Publikováno v:
Food and Bioprocess Technology. 14:2365-2379
3D printing is an emerging technology that offers the ability to produce tailor-made foods. This work addresses the physical properties of 3D-printed snacks enriched with wheat bran as a function of flour type (oat, barley), addition of acidity regul
Autor:
Saša Drakula, Duška Ćurić, Mirjana Hruškar, Nikolina Čukelj Mustač, Marina Krpan, Bojana Voučko, Dubravka Novotni
Publikováno v:
Food Analytical Methods. 15:1155-1170
Flavor is one of the most important, but also the least researched parameter of bread quality. Numerous volatile compounds that contribute to the flavor profile of bread are usually extracted by the headspace solid-phase microextraction (HS- SPME) me