Zobrazeno 1 - 10
of 48
pro vyhledávání: '"Daliborka Koceva-Komlenić"'
Autor:
Vedran Slačanac, Jovica Hardi, Mirela Lučan, Rajka Božanić, Sabina Galić, Daliborka Koceva-Komlenić
Publikováno v:
Mljekarstvo, Vol 60, Iss 3, Pp 156-165 (2010)
In general, lactobacilli are nonpathogenic part of the normal urogenital microflora and have been recognized as a barrier against colonization of unwanted (pathogen) microflora. The results of many in vitro studies suggest following mechanisms of pro
Externí odkaz:
https://doaj.org/article/36e3418504d84806b4f7bcf056582e7f
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 2., Iss 2., Pp 1-10 (2010)
Textural characteristics of ready-to-eat breakfast cereals were evaluated in order to determine the influence of wheat, corn and rice flour, as well as a varying water addition during the extrusion process. Extruded breakfast cereal balls were made o
Externí odkaz:
https://doaj.org/article/6aaa684307944808821ce8958d72e1e1
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 2., Iss 2., Pp 1-10 (2010)
U radu je ispitan utjecaj dodatka pšeničnog, kukuruznog i rižinog brašna te različite količine dodane vode (21 %, 23 % i 27 %) u procesu ekstruzije na strukturu ekstrudiranih žitarica za doručak. Uzorci su pripremljeni sa i bez slatkog premaz
Externí odkaz:
https://doaj.org/article/1988c638538743ae9e668fda3e079098
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:
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:
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:
Daliborka Koceva Komlenić, Zvonimir Zdunić, Gordana Šimić, Alojzije Lalić, Daniela Horvat, Ana Bucić-Kojić, Marina Tišma, Mirela Planinić
Publikováno v:
Journal of Food Measurement and Characterization. 15:2679-2687
Flour from the new hull-less barley variety Mandatar was produced in the traditional mill for wheat flour production. Based on the amount of ash, fractions of the flour are formed and quality control analysis of each fraction was done. Differences in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2f96ee2cac9e2f3a73117e02e7832b06
https://doi.org/10.1007/s11694-021-00857-2
https://doi.org/10.1007/s11694-021-00857-2
Autor:
Marko Jukić, Gjore Nakov, Daliborka Koceva Komlenić, Franjo Šumanovac, Antonio Koljđeraj, Jasmina Lukinac
Introduction. The aim of this study was to investigate the effects of replacing part of the wheat flour (WF) with brewer's barley malt flour (BMF), while reducing the sucrose in the recipe, on the quality characteristics of sponge cakes. Materials an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4c2e3c379addc9f9736eb3b160e5d88d
