Zobrazeno 1 - 10
of 233
pro vyhledávání: '"Drago ŠUBARIĆ"'
Publikováno v:
Applied Sciences, Vol 14, Iss 17, p 7968 (2024)
The chemical and sensory properties of corn extrudates enriched with spray-dried tomato powder (TP) in 4, 6 and 8% ratios were researched. Two extrusion temperature regimes were used: 135/170/170 °C (E1) and 100/150/150 °C (E2). Ascorbic acid (AA)
Externí odkaz:
https://doaj.org/article/5a297a5325e04ea8baf9d29f57ccc21c
Autor:
Tihomir Moslavac, Stela Jokić, Drago Šubarić, Marta Ostojčić, Srećko Tomas, Mario Kovač, Sandra Budžaki
Publikováno v:
Kemija u Industriji, Vol 72, Iss 7-8, Pp 433-442 (2023)
Investigated were the influence of drying and pressing parameters of rapeseed, sunflower, and safflower seeds on oil yield, as well as antioxidant addition on the oxidative stability of cold pressed oils. The parameters of the oilseeds and cold press
Externí odkaz:
https://doaj.org/article/f1ddb7b98cb446e28b15bc826c6693b9
Autor:
Antun Jozinović, Mario Kovač, Vesna Ocelić Bulatović, Dajana Kučić Grgić, Martina Miloloža, Drago Šubarić, Đurđica Ačkar
Publikováno v:
Polymers, Vol 16, Iss 9, p 1268 (2024)
The improper disposal of plastics is a growing concern due to increasing global environmental problems such as the rise of CO2 emissions, diminishing petroleum sources, and pollution, which necessitates the research and development of biodegradable m
Externí odkaz:
https://doaj.org/article/bbf7ece03ce348ff8ef93a9d8245bff8
Autor:
Jana Zahorec, Dragana Šoronja-Simović, Jovana Petrović, Zita Šereš, Branimir Pavlić, Meta Sterniša, Sonja Smole Možina, Đurđica Ačkar, Drago Šubarić, Antun Jozinović
Publikováno v:
Applied Sciences, Vol 14, Iss 9, p 3603 (2024)
To improve the nutritional value of bread, as well as to satisfy consumers whose awareness of the importance of nutrition to preserve health is growing significantly, it is desirable to enrich bread and bakery products with functional components. Car
Externí odkaz:
https://doaj.org/article/dfeed80109ce46eea4b25f870b707c45
Autor:
Antun Jozinović, Jelena Panak Balentić, Đurđica Ačkar, Mirta Benšić, Jurislav Babić, Veronika Barišić, Ante Lončarić, Borislav Miličević, Drago Šubarić
Publikováno v:
Molecules, Vol 29, Iss 4, p 791 (2024)
This research studies the influence of the addition of defatted press cakes (from the production of hazelnut, camelina, pumpkin, and hemp seed oil) on nutritionally important components: fibre, resistant starch, polyphenols, hydroxymethylfurfural (HM
Externí odkaz:
https://doaj.org/article/487fb78356d642d5af7f05dded4a6799
Autor:
Mario Kovač, Boris Ravnjak, Drago Šubarić, Tomislav Vinković, Jurislav Babić, Đurđica Ačkar, Ante Lončarić, Antonija Šarić, Vesna Ocelić Bulatović, Antun Jozinović
Publikováno v:
Applied Sciences, Vol 14, Iss 2, p 909 (2024)
Starch is a polysaccharide that is widely used in food and other industries; therefore, due to its great potential, it is attempted to be maximally isolated from various foods rich in starch. Commonly, potatoes are used for starch production due to t
Externí odkaz:
https://doaj.org/article/c1f0ab952a8e4c678166673e6b622011
Autor:
Nikolina Kajić, Antun Jozinović, Zdenko Lončarić, Đurđica Ačkar, Drago Šubarić, Daniela Horvat, Marija Kovačević, Hrvoje Heffer, Jurislav Babić
Publikováno v:
Poljoprivreda, Vol 28, Iss 2, Pp 17-28 (2022)
The aim of this paper was to investigate the influence of Zn‐ and Se‐fortified wheat flour addition to the corn grits at 90:10, 80:20, 70:30, 60:40 ratios on the hardness, fracturability, expansion ratio, bulk density, color, and sensory attribut
Externí odkaz:
https://doaj.org/article/a3b50c2a54f8416a90f92202c31d4c11
Autor:
Mirela Trgovac, Veronika Barišić, Ivana Flanjak, Antun Jozinović, Borislav Miličević, Jurislav Babić, Drago Šubarić, Đurđica Ačkar
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 14, Iss 2, Pp 182-193 (2022)
The chocolate industry is constantly developing new products with different fillings, toppings, flavours, etc. Chocolates with alcoholic filling are popular, especially with young adults. In chocolates with alcoholic filling different kinds of thicke
Externí odkaz:
https://doaj.org/article/21ac2d56f14342b4b6b91fee212127fa
Publikováno v:
Applied Sciences, Vol 13, Iss 16, p 9309 (2023)
The amount of waste generated by the production of food products has increased over the years, presenting economic and environmental problems. To minimize these problems, it is necessary to valorize food waste in order to explore its further utilizat
Externí odkaz:
https://doaj.org/article/c6aecae7270047d9a24f2a6248ed932a
Publikováno v:
Pharmaceuticals, Vol 16, Iss 8, p 1081 (2023)
Citrus fruits processing results in the generation of huge amounts of citrus by-products, mainly peels, pulp, membranes, and seeds. Although they represent a major concern from both economical and environmental aspects, it is very important to emphas
Externí odkaz:
https://doaj.org/article/5b9b3683f1074d879a23aed1e0095ea7