Zobrazeno 1 - 10
of 189
pro vyhledávání: '"D. Šubarić"'
Publikováno v:
Chemical and Biochemical Engineering Quarterly, Vol 33, Iss 2, Pp 271-280 (2019)
This study is focused on the application of high-voltage electric discharge (HVED) to recover some bioactive compounds from the cocoa bean shell. Different extraction times (30, 60, 90 min), frequencies (40, 70, 100 Hz) and solvent-solid ratios (10,
Externí odkaz:
https://doaj.org/article/dfc2c74677a6407996b295d9e15fd987
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 6, Iss 2, Pp 104-109 (2014)
The aim of this research was to investigate influence of different fermentation processes (by immobilized yeast cells and classical fermentation) and different cherry varieties (Maraska, Montmorencys and Kelleris) on the chemical and sensorial charac
Externí odkaz:
https://doaj.org/article/8f7f1c0ef975432494282a335be1897b
Autor:
Mirela Planinić, Mariana Pavoković, Marijana Blažić, A. Jozinović, D. Šubarić, J. Babić, Đurđica Ačkar
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 4, Iss 2, Pp 95-101 (2012)
Extrusion is a modern procedure for processing different types of raw materials and production of wide range of food products, where the corn grits are often used as main raw materials. Therefore the aim of this study was to determine the effect of s
Externí odkaz:
https://doaj.org/article/35f64287388f41db8d0919697f05eaa7
Autor:
D. Šubarić, J. Babić, I. Klarić, Mirela Kopjar, Kristina Valek Lendić, A. Jozinović, Đurđica Ačkar
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 4, Iss 1, Pp 26-33 (2012)
The aim of this study was to determine the effect of buckwheat and chestnut flour addition to corn meal (ratio meal : flour = 70 : 30, 50 : 50 and 30 : 70) on extrudate properties. Blends (25 % moisture) were extruded at two temperature regimes: 80/9
Externí odkaz:
https://doaj.org/article/7edad17d16244c23aecc6c3f380a83e7
Autor:
D. Šubarić, Đurđica Ačkar, Vlasta Piližota, Mirela Kopjar, I. Ljubas, Sonja Ivanovska, J. Babić
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 3, Iss 1, Pp 26-31 (2011)
The aim of the present study was to investigate the effect of galactomannan hydrocolloids (guar gum and locust bean gum) on gelatinization and retrogradation of tapioca and corn starch. Differential scanning calorimetry (DSC) was used to characterize
Externí odkaz:
https://doaj.org/article/d3ff7514d8654671aa44b13b061c52b4
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 2., Iss 1., Pp 1-8 (2010)
Svrha ovog rada je ispitati utjecaj ultrazvuka visokog i niskog intenziteta na reološka i pastozna svojstva suspenzija škroba pšenice. Ispitivane suspenzije sadrže 10 % pšeničnog škroba te su neposredno nakon pripreme procesirane ultrazvukom.
Externí odkaz:
https://doaj.org/article/748daa9be56a4bf1b4058f4762bbbe31
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 1, Iss 1, Pp 24-30 (2009)
The aim of this study was investigation of prevention of thermal degradation of the red currant juice anthocyanins by addition of different phenolic compounds (catechol, 4-methyl catechol, catechin, chlorogenic acid and gallic acid). Phenolic compoun
Externí odkaz:
https://doaj.org/article/8d7dad8761e743ab9e609f7f72e0b162
Autor:
D. Šubarić
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 2., Iss 2., Pp 51-52 (2010)
Externí odkaz:
https://doaj.org/article/076ed1ca80d8490c8055fb3c554aacf0
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Akademický článek
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