Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Goran ŠARIĆ"'
Sensory Analysis Coupled with Gas Chromatography/Mass spectrometry Analysis in Craft Beer Evaluation
Publikováno v:
Fermentation, Vol 9, Iss 8, p 747 (2023)
The beer market today shows extremely diverse styles and offers many possibilities for consumers to try new aromas and tastes. Most modern breweries have a similar technology and equipment and use quality raw materials, but the differences between be
Externí odkaz:
https://doaj.org/article/a3510296df164d0fb3d9985eadfd8705
Publikováno v:
Fermentation, Vol 8, Iss 8, p 410 (2022)
Brewers commonly produce ales since the ale yeast is more resilient, ferments quicker and requires higher temperatures, which are easier to ensure as opposed to lager and pilsner, which require lower temperatures and longer lagering time. However, Kv
Externí odkaz:
https://doaj.org/article/9601cf4384474abf92b57f512de5c50f
Publikováno v:
Acta Clinica Croatica, Vol 57., Iss 2., Pp 335-341 (2018)
Objectives of the study were to observe supraspinatus muscle thickness in patients with supraspinatus tendon pathology using ultrasound (US) and examining inter- and intra-rater reliability, and to compare muscle thick-ness with cross-sectional area
Externí odkaz:
https://doaj.org/article/0f694230f2af4564a499160127d6cbac
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 10, Iss 2, Pp 255-260 (2018)
Whey is a low calorie milk serum remaining after casein removal in cheese manufacturing. Composition and properties of whey depend on the type of cheese production process, type and the quality of the used milk. Whey mostly consists of lactose, prote
Externí odkaz:
https://doaj.org/article/dfadbfb838304606bc9a09bbd64ee135
Autor:
Natalija URŠULIN-TRSTENJAK, Davor LEVANIĆ, Ljiljana PRIMORAC, Jasna BOŠNIR, Nada VAHČIĆ, Goran ŠARIĆ
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 2, Pp 156-164 (2015)
The proportions of twelve minerals were determined in 200 samples of the black locust honey from five Croatian regions during two seasons. The average proportions were dominated by that of K (205.57-428.05 mg/kg), followed by Ca (33.53-329.00 mg/kg)
Externí odkaz:
https://doaj.org/article/44afc39782a7441e9e51f55446a42c85
Publikováno v:
Czech Journal of Food Sciences, Vol 31, Iss 6, Pp 601-606 (2013)
We determined how the antioxidant activity and total phenolic content of honey changed after being subjected to a high temperature. Antioxidant activity was determined using two methods - FRAP (ferric reducing antioxidant power) and DPPH (1,1-dipheny
Externí odkaz:
https://doaj.org/article/6fe5681036474ecd99fb8c7180e99a04
Autor:
Ksenija Marković, Nikola Major, Marina Krpan, Natalija Uršulin-Trstenjak, Mirjana Hruškar, Nada Vahčić, Goran Šarić
Publikováno v:
Food Technology and Biotechnology, Vol 50, Iss 4, Pp 434-441 (2012)
Total flavonoid and total phenolic content were studied in acacia and multifloral honey for 12 months in 6-month intervals. DPPH (1,1-diphenyl-2-picrylhydrazyl) and FRAP (ferric reducing antioxidant power) methods were used to determine total antioxi
Externí odkaz:
https://doaj.org/article/f2a5f078d3654f7d87abe18632008695
Autor:
Mirjana Hruškar, Nikola Major, Marina Krpan, Ines Panjkota Krbavčić, Goran Šarić, Ksenija Marković, Nada Vahčić
Publikováno v:
Mljekarstvo, Vol 59, Iss 3, Pp 193-200 (2009)
The concept of electronic tongue or taste sensor has been developed rapidly in the last decade due to their large potential in food quality control. The electronic tongue is based on electrochemical sensors combined with multivariate data analysis. T
Externí odkaz:
https://doaj.org/article/4e8a7f7c6597414e8a148f7f05a6f4c7
Publikováno v:
Food Technology and Biotechnology, Vol 46, Iss 4, Pp 355-367 (2008)
The aim of this study is to characterise 8 different monofloral and multifloral types of Croatian honey (a total of 254 samples from 2003, 2004, and 2005 harvesting seasons) based on 11 common physicochemical parameters (water mass fraction, total re
Externí odkaz:
https://doaj.org/article/4e36e072cab64458b5c97e06b08b0301
Publikováno v:
Journal of the American Society of Brewing Chemists. 81:351-356
The aim of this research was to quantitatively evaluate the changes in the physicochemical properties of pale lager beer during a six-month storage period. The measured parameters were: original and apparent extract, specific gravity, alcohol by volu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4f127c7eb876a1c74fb889ecb07a0af
https://doi.org/10.1080/03610470.2022.2068318
https://doi.org/10.1080/03610470.2022.2068318