Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Brankica Sobota-Šalamon"'
Publikováno v:
Czech Journal of Food Sciences, Vol 30, Iss 2, Pp 108-117 (2012)
High-intensity ultrasound was used to investigate the inactivation of microorganisms in raw bovine milk. Raw bovine milk with 4% of milk fat was treated with ultrasonic probe that was 12 mm in diameter and with 20 kHz frequency immerged in milk direc
Externí odkaz:
https://doaj.org/article/a2262e0902fc4aad92681e3792dde1d7
Autor:
Ksenija Markov, Brankica Sobota Šalamon, Anet Režek Jambrak, Tomislava Vukušić, Janko Kaliterna, Zoran Herceg
Publikováno v:
Food Technology and Biotechnology, Vol 51, Iss 3, Pp 352-359 (2013)
The aim of this study is to determine the effect of high intensity ultrasound (amplitude, temperature and treatment time) on the inactivation of food spoilage bacteria Escherichia coli 3014, Staphylococcus aureus 3048, Salmonella sp. 3064, Listeria m
Externí odkaz:
https://doaj.org/article/b08fa3a3f2074d6ab7da20a8ab455496
Publikováno v:
Mljekarstvo, Vol 61, Iss 2, Pp 125-134 (2011)
Ultrasonication is a non-thermal method of food preservation that has the advantage of inactivating microbes in food without causing the common side-effects associated with conventional heat treatments, such as nutrient and flavour loss. In this work
Externí odkaz:
https://doaj.org/article/7b770b0585fb4fff979c66e3358887f7
Autor:
Brankica Sobota Šalamon
Publikováno v:
Mljekarstvo, Vol 60, Iss 4, Pp 252-259 (2010)
In this research variables which influence microbiological quality in fresh cheese productionwith respect to yeasts and moulds were analyzed. Since yeasts and moulds do not survive the process of pasteurization their isolation in the final product is
Externí odkaz:
https://doaj.org/article/d2ac5ff1cf364ce7b649e874783c9aca
Autor:
Zoran Herceg, Ksenija Markov, Brankica Sobota Šalamon, Anet Režek Jambrak, Tomislava Vukušić, Janko Kaliterna
Publikováno v:
Food Technology and Biotechnology
Volume 51
Issue 3
Volume 51
Issue 3
The aim of this study is to determine the effect of high intensity ultrasound (amplitude, temperature and treatment time) on the inactivation of food spoilage bacteria Escherichia coli 3014, Staphylococcus aureus 3048, Salmonella sp. 3064, Listeria m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::5937c08ec4aa4e4aca85bed0e9fcae4d
https://hrcak.srce.hr/109139
https://hrcak.srce.hr/109139
Publikováno v:
Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 61
Issue 2
Volume 61
Issue 2
Ultrasonication is a non-thermal method of food preservation that has the advantage of inactivating microbes in food without causing the common side-effects associated with conventional heat treatments, such as nutrient and flavour loss. In this work
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::1b25a321ea57bb6ca00b54f0bacdfe4a
https://hrcak.srce.hr/69084
https://hrcak.srce.hr/69084
Publikováno v:
Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 60
Issue 4
Volume 60
Issue 4
U radu su ispitivane varijable koje utječu na mikrobiološku kvalitetu u proizvodnji svježeg sira s obzirom na kvasce i plijesni. Kvasci i plijesni ne preživljavaju pasterizaciju, a izolirani iz gotovog proizvoda posljedica su naknadne kontaminaci
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::dd77b0ce9356700a888bae821e765fd7
https://hrcak.srce.hr/62551
https://hrcak.srce.hr/62551