Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Edita Juraga"'
Autor:
Edita Juraga, Tomislava Vukušić Pavičić, Jasenka Gajdoš Kljusurić, Mladen Brnčić, Tomislav Juraga, Zoran Herceg
Publikováno v:
Food Technology and Biotechnology, Vol 59, Iss 1, Pp 92-102 (2021)
Research background. Two methods of milk treatment were used, ultrasound (innovative method) and bactofugation, after which the physicochemical and sensory properties of the milk were examined, with the primary aim of achieving the quality and consis
Externí odkaz:
https://doaj.org/article/56d8ac08c0694477a85d081a2aef99c6
Autor:
Edita Juraga, Višnja Stulić, Tomislava Vukušić Pavičić, Jasenka Gajdoš Kljusurić, Mladen Brnčić, Zoran Herceg
Publikováno v:
Food Technology and Biotechnology, Vol 59, Iss 4, Pp 454-462 (2021)
Research background. The application of high power ultrasound combined with a slightly increased temperature on raw cow’s milk, skimmed cow’s milk and skimmed cow’s milk that passed the bactofugation process was analysed. We combined ultrasound
Externí odkaz:
https://doaj.org/article/a42554431b4e4a9eaba6442a09ac9199
Publikováno v:
Czech Journal of Food Sciences, Vol 30, Iss 2, Pp 108-117 (2012)
High-intensity ultrasound was used to investigate the inactivation of microorganisms in raw bovine milk. Raw bovine milk with 4% of milk fat was treated with ultrasonic probe that was 12 mm in diameter and with 20 kHz frequency immerged in milk direc
Externí odkaz:
https://doaj.org/article/a2262e0902fc4aad92681e3792dde1d7
Publikováno v:
Mljekarstvo, Vol 61, Iss 2, Pp 125-134 (2011)
Ultrasonication is a non-thermal method of food preservation that has the advantage of inactivating microbes in food without causing the common side-effects associated with conventional heat treatments, such as nutrient and flavour loss. In this work
Externí odkaz:
https://doaj.org/article/7b770b0585fb4fff979c66e3358887f7
Publikováno v:
Mljekarstvo, Vol 56, Iss 1, Pp 67-81 (2006)
The aim of this paper is to examine the influence of high hydrostatic pressure treatment on the rheological and thermophisical properties of β-lactoglobulin and carragenan model systems. Suspensions of β-lactoglobulin were treated with a high hydro
Externí odkaz:
https://doaj.org/article/811317182305403f97dd4e6a69812f25
Autor:
Jasenka Gajdoš Kljusurić, Mladen Brnčić, Tomislava Vukušić Pavičić, Edita Juraga, Zoran Herceg, Višnja Stulić
Publikováno v:
Food Technology and Biotechnology, Vol 59, Iss 4, Pp 454-462 (2021)
Food Technology and Biotechnology
Food Technology and Biotechnology
Research background. The application of high power ultrasound combined with a slightly increased temperature on raw cow’s milk, skimmed cow’s milk and skimmed cow’s milk that passed the bactofugation process was analysed. We combined ultrasound
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::842a8404cbe0cc4b96c96a6a0f860b31
https://hrcak.srce.hr/file/391939
https://hrcak.srce.hr/file/391939
Autor:
Jasenka Gajdoš Kljusurić, Tomislava Vukušić Pavičić, Mladen Brnčić, Tomislav Juraga, Edita Juraga, Zoran Herceg
Publikováno v:
Food Technology and Biotechnology
Food Technology and Biotechnology, Vol 59, Iss 1, Pp 92-102 (2021)
Food Technology and Biotechnology, Vol 59, Iss 1, Pp 92-102 (2021)
Research background. Two methods of milk treatment were used, ultrasound (innovative method) and bactofugation, after which the physicochemical and sensory properties of the milk were examined, with the primary aim of achieving the quality and consis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c9b94e6f1143ca837e33f81d4c9cb53f
https://pubmed.ncbi.nlm.nih.gov/34084084
https://pubmed.ncbi.nlm.nih.gov/34084084
Publikováno v:
Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 61
Issue 2
Volume 61
Issue 2
Ultrasonication is a non-thermal method of food preservation that has the advantage of inactivating microbes in food without causing the common side-effects associated with conventional heat treatments, such as nutrient and flavour loss. In this work
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::1b25a321ea57bb6ca00b54f0bacdfe4a
https://hrcak.srce.hr/69084
https://hrcak.srce.hr/69084
Publikováno v:
Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 56
Issue 1
Mljekarstvo, Vol 56, Iss 1, Pp 67-81 (2006)
Volume 56
Issue 1
Mljekarstvo, Vol 56, Iss 1, Pp 67-81 (2006)
Svrha ovog rada je ispitati utjecaj tretiranja visokim hidrostatskim tlakom na reološka i termofizička svojstva modelnih sustava β-laktoglobulina i karagenana. Suspenzije β-laktoglobulina tretirane su visokim hidrostatskim tlakom od 300 do 600 MP
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0d6e34187c519784d3ff418ec7c57840
https://hrcak.srce.hr/477
https://hrcak.srce.hr/477