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Autor:
Biondić Fučkar Vedran, Nutrizio Marinela, Grudenić Anamarija, Djekić Ilija, Režek Jambrak Anet
The Sustainable Development Guidelines (SDG) encourage use of useful techniques in processes extractions such as Ultrasound-assisted extraction (UAE). Coffee silver skin (CS), as a waste, could be used in the production of new food products. The aim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::b637cbd59b1d259d7984b46add693d98
https://www.bib.irb.hr/1267502
https://www.bib.irb.hr/1267502
Autor:
Biondić Fučkar, Vedran, Nutrizio, Marinela, Grudenić, Anamarija, Djekić, Ilija, Režek Jambrak, Anet
Publikováno v:
Sustainability (2071-1050); May2023, Vol. 15 Issue 10, p8198, 18p
Coffee silver skin (CS) is a thin tegument that directly covers the coffee seed. During the roasting process, coffee beans expand, and this thin layer is detached, becoming the main by- product of coffee roasting industries. CS, compared to other cof
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::5c0d264e63ce202eae68399d186db047
https://www.bib.irb.hr/1234166
https://www.bib.irb.hr/1234166
Publikováno v:
Dairy / Mljekarstvo. 2019, Vol. 69 Issue 2, p125-137. 13p.
Autor:
Grudenić, Anamarija
Primjenom ultrazvuka visoke snage (UAE) ekstrahirani su proteini i polifenoli iz srebrne pokožice kave u vodenom otapalu. Optimizacijom uvjeta ekstrakcije ispitan je utjecaj amplitude (50, 75, 100 %) i vremena tretiranja (3, 6, 9 min) na udio ekstra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3630::46617345323cc0e27ec8277115b822e9
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:4126
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:4126
Autor:
Grudenić, Anamarija
Cilj ovog rada bio je ispitati utjecaj dodatka crnih i zelenih maslina na sastav i svojstva sirnog namaza. Uzorci sirnog namaza pripremljeni su dodatkom različitih udjela usitnjenih maslina u svježi sir. U svim uzorcima određena je ukupna suha tva
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::70e05ca65a404f5042153ffefef43be7
https://www.bib.irb.hr/1028159
https://www.bib.irb.hr/1028159
U ovom radu ispitan je utjecaj tipa maslina (crne, zelene) te njihovih triju udjela na kvalitetu i senzorska svojstva sirnog namaza s maslinama. Određeni su ukupna suha tvar, pH, boja (kolorimetrijski), sadržaj ukupnih fenola Folin-Ciocalteau metod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::75f658515920d5b81b659a9cdfc40204
https://www.bib.irb.hr/968316
https://www.bib.irb.hr/968316