Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Darko Velic"'
Publikováno v:
Chemical and Biochemical Engineering Quarterly
Volume 23
Issue 4
Scopus-Elsevier
Volume 23
Issue 4
Scopus-Elsevier
Charcoal production in retorts involves the pyrolysis i.e. thermal decomposition of wood in the absence of oxygen/air. The by products of this thermo-chemical process are tar, pyroligneous acid and wood gas. Pyroligneous acid can recover in several u
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::82f107c2e2e2cd073c2a43450013c249
https://hrcak.srce.hr/file/70282
https://hrcak.srce.hr/file/70282
Autor:
Jokić, S., Bucić-Kojić, A., Planinić, M., Darko Velic, Tomas, S., Bilić, M., Bešvir, Z.
Publikováno v:
Scopus-Elsevier
In this study the influence of solvent (50, 60, 70 and 80% ethanol) and extraction temperature (25, 40, 50, 60, 70, and 80 °C) on the extraction yield of total phenolics and total flavonoids from organic soybeans were investigated. The total phenoli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::21f1ad61693dac28c97810433695e627
https://www.bib.irb.hr/465284
https://www.bib.irb.hr/465284
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 13, Iss 2, Pp 236-245 (2021)
In this study, commercially available traditional blackberry products, namely blackberry wines and blackberry elixirs from Coastal Croatia and Bosnia and Herzegovina, were investigated as sources of bioactive compounds, essential nutrients and metals
Externí odkaz:
https://doaj.org/article/15e404d9dbaa4b1c94f0c18259b44204
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 11, Iss 2, Pp 195-201 (2019)
Wild apricot vermouths (WAV) of different sugar levels (8, 10 and 12 °Brix), different alcohol levels (15, 17 and 19%) and spice levels (2.5 and 5%) were prepared. The product was matured for six months and evaluated for physico-chemical characteris
Externí odkaz:
https://doaj.org/article/b24db0475fbd4c84bd82166ce6607073
Autor:
Natalija Velić, Marija Stjepanović, Lidija Begović, Mirna Habuda-Stanić, Darko Velić, Tamara Jakovljević
Publikováno v:
South-East European Forestry, Vol 9, Iss 2, Pp 115-122 (2018)
Background and Purpose: Wood and wood processing industries are generators of a substantial amount of waste wood biomass, such as wood chips, shavings and sawdust. Such waste is often unused and its disposal can be a serious environmental problem. Di
Externí odkaz:
https://doaj.org/article/af2ebe6c54dc4fff8de0f88995594912
Autor:
DANIELA AMIDŽIĆ KLARIĆ, ILIJA KLARIĆ, VLATKA PETRAVIĆ TOMINAC, TATJANA KOŠMERL, RAJKO VIDRIH, NATALIJA VELIĆ, DARKO VELIĆ
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 10, Iss 2, Pp 279-290 (2018)
Fruit wines production has been growing steadily in recent years, and its market potential is strong, which correlates with the demand for and development of new functional products. Likewise, the production of fruit wines has become an integrated co
Externí odkaz:
https://doaj.org/article/6b2218b284354e40ab759e44ead01ca3
Publikováno v:
Foods, Vol 9, Iss 11, p 1623 (2020)
Blackberry wine is a natural source of bioactive phenolic compounds that have profound antioxidant potential. The objectives of the present research were to assess the phenolic compounds and antioxidant activity of blackberry wines (BW), and to use t
Externí odkaz:
https://doaj.org/article/b160d0e6189b4d32b8245f9bb67389dd
Fatty acid composition of oil obtained from soybeans by extraction with supercritical carbon dioxide
Autor:
Stela Jokić, Rezica Sudar, Sandra Svilović, Senka Vidović, Mate Bilić, Darko Velić, Vlatka Jurković
Publikováno v:
Czech Journal of Food Sciences, Vol 31, Iss 2, Pp 116-125 (2013)
Soybean oil fractions were obtained by collecting the extract at different time intervals during supercritical carbon dioxide extraction. The extraction was performed at the following temperatures: 313, 323, and 333 K, and at pressures of 300, 400, a
Externí odkaz:
https://doaj.org/article/b0e8facceef548669e124c0122fffc0a
Publikováno v:
Czech Journal of Food Sciences, Vol 29, Iss 3, Pp 260-267 (2011)
The mineral and heavy metal contents in 17 commercially available Croatian blackberry wines were determined by FAAS/FAES and GFAAS. The concentrations of potassium, sodium, calcium, magnesium, iron, copper, manganese, zinc, cobalt, chromium, and cadm
Externí odkaz:
https://doaj.org/article/2f1c4940add64e1c85b81b8c8eb86a0a
Publikováno v:
Czech Journal of Food Sciences, Vol 28, Iss 3, Pp 206-212 (2010)
The influence of the solvent, temperature, and extraction time on the extractability of total polyphenols from milled soybeans variety Ika was investigated. The study was performed in order to select the most suitable solvent (water; 50, 60, 70, and
Externí odkaz:
https://doaj.org/article/bdca4f8efa874cfe8c34c64acbbb8d78