Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Frane Delaš"'
Autor:
Agim Rysha, Frane Delaš
Publikováno v:
Mljekarstvo, Vol 64, Iss 4, Pp 295-303 (2014)
Food sensory properties, analyses and chemical composition are very important because they provide information about product quality and end-user acceptance or preferences. An assessment of sensory characteristics and chemical composition of mountain
Externí odkaz:
https://doaj.org/article/395f7ade70fa4fd6b04691ff3ef40c63
Publikováno v:
Food Technology and Biotechnology, Vol 52, Iss 4, Pp 489-494 (2014)
The aim of this study is to identify and characterise potential autochthonous functional starter cultures in homemade horsemeat sausage. The dominant microflora in the samples of horsemeat sausage were lactic acid bacteria (LAB), followed by micrococ
Externí odkaz:
https://doaj.org/article/3d23940ee4274b5ca8540b7429bf64aa
Publikováno v:
Mljekarstvo, Vol 62, Iss 3, Pp 179-191 (2012)
Dehydroacetic acid (DHA) and its new synthesized analogues, 4-hydroxy-3-(p-toluoyl)-6-(ptolyl)-2H-pyrane-2-one (DHT) and 5-Bromo-4-hydroxy-3-(p-toluoyl)-6-(p-tolyl)-2H-pyrane-2-one (BrDHT) were tested for removal of aflatoxin M1 (AFM1) from artificia
Externí odkaz:
https://doaj.org/article/09a82dc290384c8b97c71713385ec889
Publikováno v:
Mljekarstvo, Vol 62, Iss 1, Pp 24-34 (2012)
In the present study were conducted the effect of pH (5.5, 6.0 and 6.5) and concentration of new synthesized 3-/2-aminophenylimino-(p-toluoyl)/-4-hydroxy-6-(p-tolyl)-2H-pyrane-2-one (Schiff base) on decrease the concentration of aflatoxin M1 (AFM1) i
Externí odkaz:
https://doaj.org/article/66507c7588a8465cb00c64f30837b0f1
Temperature-dose relationships with aflatoxin M1 in milk on the brine shrimp (Artemia salina) larvae
Autor:
Lejla Duraković, Mihaela Blažinkov, Andrea Skelin, Sanja Sikora, Frane Delaš, Mirna Mrkonjić-Fuka, Katarina Huić-Babić, Sulejman Redžepović
Publikováno v:
Mljekarstvo, Vol 61, Iss 2, Pp 145-153 (2011)
Temperature-dose relationships with aflatoxin M1 (AFM1) were studied using the brine shrimp Artemia salina larvae as an biological indicator in the temperature range from 20 °C to 40 °C. Increase in the incubation temperature resulted in sensitivit
Externí odkaz:
https://doaj.org/article/5b13c8dbfbf84318ba5fa527c7ed371c
Autor:
Aflatoxin M1 in raw milk and binding of aflatoxin by lactic acid bacteria, Jadranka Frece, Domagoj Čvek, Nikolina Lovrić, Frane Delaš
Publikováno v:
Mljekarstvo, Vol 60, Iss 4, Pp 244-251 (2010)
Aflatoxin M1 (AFM1) is potential human carcinogen. Its presence in milk and dairy products represents risk for human health. Therefore, this study was carried out in order to determine thedegree of microbiological contamination by mold, and the poten
Externí odkaz:
https://doaj.org/article/d5715f51edcb4114990a4c98e33c5dd4
Publikováno v:
Mljekarstvo, Vol 59, Iss 3, Pp 225-231 (2009)
The purpose of this research was to determine whether the cream cheese and cream that are produced in the traditional manner at home and are free to sale on Zagreb markets, meet microbiological requirements for foodstuffs (OG 46/94, 20/01, 40/01). Pa
Externí odkaz:
https://doaj.org/article/386b4f44bd5d43efaecc23ff04755656
Publikováno v:
Food Technology and Biotechnology, Vol 46, Iss 3, Pp 278-285 (2008)
This study has been undertaken with the aim of elucidating the effect of a fat-free diet (FFD), which is known to be deficient in essential fatty acids (EFA), on the composition of fatty acids in the brain and liver glycerophospholipids of rats. Chan
Externí odkaz:
https://doaj.org/article/35d55fb23ca14679835f71a44cab4c62
Publikováno v:
Mljekarstvo, Vol 55, Iss 2, Pp 101-112 (2005)
The appropriate fatty acid composition of membrane lipids is necessary for structure and function of the developing nervous system. Rapid synthesis of brain tissue occurs during the last trimester of pregnancy and the early postnatal weeks. This synt
Externí odkaz:
https://doaj.org/article/0ba045299a00466ba231c7fbf8b09d92
Autor:
Frane Delaš, Agim Rysha
Publikováno v:
Mljekarstvo, Vol 64, Iss 4, Pp 295-303 (2014)
Food sensory properties, analyses and chemical composition are very important because they provide information about product quality and end-user acceptance or preferences. An assessment of sensory characteristics and chemical composition of mountain
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfe5b38fb6c6a274f71b78a3ae94da45
https://doi.org/10.15567/mljekarstvo.2014.0409
https://doi.org/10.15567/mljekarstvo.2014.0409