Zobrazeno 1 - 10
of 63
pro vyhledávání: '"Hackenberger, Dubravka"'
Pesticidi imaju važnu ulogu u poljoprivrednoj proizvodnji. Unatoč koristi, upotreba pesticida nosi i određeni rizik za okoliš u kojem se primjenjuju. U realnom okolišu organizmi su rijetko izloženi samo jednom pesticidu, a najčešće su istovr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::e9106a56d040ff523bd5177bccd0187e
https://www.bib.irb.hr/426609
https://www.bib.irb.hr/426609
Soundness of agricultural products is an inportant component of their quality. The estimation of adverse chemical compounds presence makes a significant part of soundneess assessment. Basic determinant of soundness is the concentration of compounds,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::f652c9555338cb462e1ef583ccb29fab
https://www.bib.irb.hr/315067
https://www.bib.irb.hr/315067
Wheat straw has been not used in human food. Many investigations showed that straw contains higher content of cellulose, hemicellulose, lignin, a certain amount of macro and microelements and high concentration of bioactive compounds that play a sign
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::4dd96b922fb2326c2977c331805fd965
https://www.bib.irb.hr/268492
https://www.bib.irb.hr/268492
Autor:
Ugarčić-Hardi, Žaneta, Jukić, Marko, Koceva Komlenić, Daliborka, Katić, Jovanka, Hackenberger, Dubravka
Solvent Retention Capacity (SRC) and Alkaline Water Retention Capacity (AWRC) are relatively new methods for examining wheat flour quality. These methods are used to determine flour capacity of holding different solutions after centrifugation. Lactic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::6049b27c4ece5aa4afb115dff772da68
https://www.bib.irb.hr/210190
https://www.bib.irb.hr/210190
The influence of maize, extruded maize and soy flour and soy/maize flour blends addition to chemical, and sensory properties of soft wheat flour and pasta quality have been examined. The pasta ( short pasta), were produced by supstituting 5, 10, 15,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::f46b1cae3c693176e5593ffe0ae2526d
https://www.bib.irb.hr/124238
https://www.bib.irb.hr/124238
One of the important parameters of food health soundness is the presence of adverse or toxic substances. Due to chronic or subchronic exposure even the subeffective quantities of particular chemical can have a toxic effect on organisms. The aim of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::b6b992bdbfe3541a9a3a85cf352c4bf7
https://www.bib.irb.hr/170317
https://www.bib.irb.hr/170317
One of the parameters of the wheat flour quality is the starch gelatinization ability which depends on the amylolitic enzymes presence. This paper researches the alpha-amylase activity by the method of the falling number and the influence of the stan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::43c636a1ec0e0a62e1990be15b539066
https://www.bib.irb.hr/125691
https://www.bib.irb.hr/125691
The research aim of this work was to closely examine the impact of various concentrations of some hydrocolloids on rheological properties of wheat flour with distinct amylolytic activity. Solutions of two hydrocolloids, i.e. pectin and carboxymethylc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::fdef113da0f7cadac7b8c2a29f608d99
https://www.bib.irb.hr/86091
https://www.bib.irb.hr/86091
Wheat straw contains higher content of cellulose and a certain amount of macro and microelelments that play a significant role in nutrition. Influence of wheat straw addition on production of bakery products was studied. Flour type T-850 was used wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::d26b37391fd268d49b1e6257c810ef75
https://www.bib.irb.hr/102740
https://www.bib.irb.hr/102740