Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Halt, Marija"'
Ispitan je stupanj onečišćenja brašna različitih tipnih brojeva i pšenice prije i nakon čišćenja aerobnim mezofilnim bakterijama, aerobnim sporogenim bakterijama, bakterijama porodice Enterobacteriaceae i bakterijom vrste Escherichia coli. B
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::df107b8f506e406c26e88955fe827861
https://www.bib.irb.hr/327180
https://www.bib.irb.hr/327180
Autor:
Duraković, Senadin, Delaš, Frane, Govori, S., Kaljaj, V., Rapić, Vladimir, Kaljaj, L., Halt, Marija, Duraković, Lejla
The effect of newly synthesized derivative of 11-hydroxy-7-imino-7H-7a, 12-diazbenzo/alfa/anthracen-6-one, on growth and aflatoxin B1 and G1 (AFB1 and AFG1) accumulation by toxigenic mold Aspergillus parasiticus NRRL 2999 was studied in yeast extract
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::aa0c129d67dc2e999aa2868c24fe0290
https://www.bib.irb.hr/423164
https://www.bib.irb.hr/423164
U radu je ispitan stupanj onečišćenja pšenice i brašna plijesnima. Posebna pozornost posvećena je plijesnima vrste Aspergillus flavus i A. albus, mogućim producentima aflatoksina i citrinina. Mikološki je ispitano 18 uzoraka pšenice iz silos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::ff84eeace059e44588c3bd6c6ef0f399
https://www.bib.irb.hr/209888
https://www.bib.irb.hr/209888
The study examined fungal loads in different varieties of cookies, as well as in the raw materials used for their production in Croatia. The mean presence of various fungi in the final products and most of the raw materials was within acceptable leve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::83d3c1b0e7fe3a7cccca47b7bc8507ef
https://www.bib.irb.hr/150940
https://www.bib.irb.hr/150940
In this work, contamination degree of flour by moulds, possible mycotoxin producers, was investigated. Mycologically, 57 flour samples from mill storage room and 86 samples of flour from Pasta Factory was investigated by Koch's agar plates method and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::98ab1284c135a9a302b27b9ca44945ef
https://www.bib.irb.hr/150563
https://www.bib.irb.hr/150563
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
In this paper, contamination degree of flour by moulds during flour production was investigated. Special attention was paid to moulds of Aspergillus and Penicillium genera, possible mycotoxin producers. Mycologically was investigated 29 wheat samples
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::4c737d4d39628c496ba711904daa05a2
https://www.bib.irb.hr/92250
https://www.bib.irb.hr/92250
Ispitan je stupanj onečišćenja suhe tjestenine i osnovnih sirovina za njenu proizvodnju aerobnim mezofilnim bakterijama, aerobnim sporogenim bakterijama, bakterijama porodice Enterobacteriaceae i bakterijama vrste Escherichia coli. Suha tjestenina
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::01eef5071c972d58424291dfe1da195e
https://www.bib.irb.hr/89313
https://www.bib.irb.hr/89313
Osim povećanog udjela celuloznih tvari pšenična slama sadrži i određeni udio makro i mikroelemenata, koji imaju važnu ulogu u prehrani. U radu je ispitan utjecaj dodaka pšenične slame u proizvodnji peciva. Upotrebljeno je pšenično brašno T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::aece0c204a15eb86fcb43a285a5271de
https://www.bib.irb.hr/86048
https://www.bib.irb.hr/86048
Ispitan je stupanj onečišćenja brašna i jaja u prehu, kao osnovnih sirovina za proizvodnju tjestenine, plijesnima. Posebna se pozornost obratila plijesnima roda Aspergillus, mogućim producentima mikotoksina. Brašno je prosječno bilo onečišć
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::b5870aedacb3fa94fc9f395d8f476938
https://www.bib.irb.hr/42697
https://www.bib.irb.hr/42697