Zobrazeno 1 - 10
of 44
pro vyhledávání: '"Daliborka Koceva Komlenić"'
Autor:
Marko Jukić, Franjo Šumanovac, Gjore Nakov, Gordana Šimić, Daliborka Koceva Komlenić, Nastia Ivanova, Jasmina Lukinac
Publikováno v:
Applied Sciences, Vol 13, Iss 5, p 3218 (2023)
The Falling Number (FN) test is not suitable for the determination of α-amylase activity in malt flour because the amylolytic activity is too high to be determined by the FN instrument. The aim of this study was to modify the FN method to allow quan
Externí odkaz:
https://doaj.org/article/4509778f82c44c55a8cf5d1d28b1ec86
Autor:
Gjore Nakov, Andrea Brandolini, Lorenzo Estivi, Katia Bertuglia, Nastia Ivanova, Marko Jukić, Daliborka Koceva Komlenić, Jasmina Lukinac, Alyssa Hidalgo
Publikováno v:
Antioxidants, Vol 11, Iss 11, p 2087 (2022)
The aim of this research was to determine the influence of tomato pomace (TP) addition on the chemical, nutritional, and technological characteristics of cream crackers made from wheat flour and 4%, 6%, 8%, and 10% TP. The TP-enriched cream crackers
Externí odkaz:
https://doaj.org/article/ff95d2b15df745ed8fdf730e8ab3a7aa
Autor:
GJORE NAKOV, MARKO JUKIĆ, NASTIA VASILEVA, VIKTORIJA STAMATOVSKA, IVAN DIMOV, DALIBORKA KOCEVA KOMLENIĆ
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 20, Iss 1, Pp 053-062 (2019)
Digestion of starch affects the glycemic index and it is important to know the percentage of starch digestion (degradation) in the body. The aim of this study was to investigate In vitro starch digestion of biscuits produced from wheat and barley flo
Externí odkaz:
https://doaj.org/article/43d638f3b19244c69d79a5cbcd882825
Autor:
Gjore Nakov, Marko Jukić, Gordana Šimić, Franjo Šumanovac, Daliborka Koceva Komlenić, Jasmina Lukinac
Publikováno v:
Foods, Vol 11, Iss 16, p 2428 (2022)
Short-dough cookies are one of the most popular cereal-based products in the world, but usually they are considered as foods with a low nutritional value. Therefore, the aim of this study was to investigate the possibility of replacing part of the wh
Externí odkaz:
https://doaj.org/article/30477f7eb4084f7f99f5eb46e50b8f99
Autor:
Gordana Šelo, Mirela Planinić, Marina Tišma, Josipa Grgić, Gabriela Perković, Daliborka Koceva Komlenić, Ana Bucić-Kojić
Publikováno v:
Foods, Vol 11, Iss 11, p 1665 (2022)
Wineries produce considerable amounts of grape pomace, which is a readily available natural source of bioactive phenolic compounds. In this study, grape pomace was used as a substrate for the cultivation of eleven filamentous fungi (Trametes versicol
Externí odkaz:
https://doaj.org/article/82d3463efe0b4b7296d68ed3edc235bb
Autor:
Marko Jukić, Gjore Nakov, Daliborka Koceva Komlenić, Nastia Vasileva, Franjo Šumanovac, Jasmina Lukinac
Publikováno v:
Plants, Vol 11, Iss 6, p 761 (2022)
Wheat-based short-dough cookies are considered low nutritional value foods because their recipes are high in fat and sugar. The aim of this study was to investigate the effects of replacing part of the wheat flour (WF) with different types of malted
Externí odkaz:
https://doaj.org/article/87974d4c27934d9687af0c41e6b96145
Autor:
Gordana Šelo, Mirela Planinić, Marina Tišma, Srećko Tomas, Daliborka Koceva Komlenić, Ana Bucić-Kojić
Publikováno v:
Foods, Vol 10, Iss 5, p 927 (2021)
Agro-food industrial residues (AFIRs) are generated in large quantities all over the world. The vast majority of these wastes are lignocellulosic wastes that are a source of value-added products. Technologies such as solid-state fermentation (SSF) fo
Externí odkaz:
https://doaj.org/article/d3ab17fe75754882b40ab89cb1d09107
Publikováno v:
Czech Journal of Food Sciences, Vol 34, Iss 2, Pp 166-172 (2016)
Durum semolina was replaced with 10, 15, and 20% of chestnut flour. Pasta was produced on a single screw extruder with the temperature profile of 80/90/90°C and on a laboratory minipress. Pasta samples were dried at room temperature and physical and
Externí odkaz:
https://doaj.org/article/a5be5adf47ac476ca946fca7a530bb4c
Autor:
Ž. Kožul, Sandra Budžaki, Jasmina Lukinac Čačić, F. Čačić, M. Jukić, Daliborka Koceva Komlenić
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 6, Iss 2, Pp 72-78 (2014)
During baking of bakery products temperature of baking, temperature profiles, moisture content, volume and colour changes are strongly coupled. The objective of this paper was to study the influence of the cookies composition on temperature profiles
Externí odkaz:
https://doaj.org/article/aa2d74485cc048908d5b6b22f14dcb9e
Publikováno v:
Czech Journal of Food Sciences, Vol 30, Iss 4, Pp 321-329 (2012)
The influence of the honey addition on the fermentative activity of Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46 in soymilk was determined. Additionally, the inhibitory potential of honey-sweetened fermented soymilk against Listeria
Externí odkaz:
https://doaj.org/article/6cc538fad693426f94bb6a333516bc3b