Zobrazeno 1 - 10
of 95
pro vyhledávání: '"Hardi, Jovica"'
Pumpkin seeds contain various bioactive components that promote human health. Cream cheese is a very popular dairy product often enriched with various additives. The aim of this study was to determine the effects of different proportions (5 and 10 g/
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::dcbf5e3104aee4309184408f758f9d32
https://www.bib.irb.hr/1212971
https://www.bib.irb.hr/1212971
Cooked cheese is traditionally produced in Croatia with the use of vinegar. This study was conducted to examine the possibility of the application of fruit juices in the production of new types of value-added cooked cheeses. Aside from the traditiona
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::05aff5111b5f35e5ef1a833e59a5e03b
https://www.bib.irb.hr/1212969
https://www.bib.irb.hr/1212969
Autor:
Slačanac, Vedran, Hardi, Jovica, Lučan, Mirela, Božanić, Rajka, Galić, Sabina, Koceva-Komlenić, Daliborka
Publikováno v:
Dairy / Mljekarstvo. Jul-Sep2010, Vol. 60 Issue 3, p156-165. 10p. 1 Chart.
Autor:
Slačanac, Vedran, Lučan, Mirela, Hardi, Jovica, Habschied, Kristina, Krstanović, Vinko, Gagula, Goran
Publikováno v:
Mljekarstvo, Vol 63, Iss 4, Pp 220-227 (2013)
The aim of this study was to use a predictive model to analyse the growth of a probiotic strain Bifidobacterium animalis subsp. lactis Bb-12 in cow’s, goat’s and soy milk. The Gompertz model was used, and the suitability of the model was estimate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::c6ba36e281db6bb082a9a1eaaaf24ac2
http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=163745
http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=163745
The objective of this study was to evaluate the influence of honey addition to cow and goat milk fermented with Bifidobacterium animalis subsp. lactis Bb12 on the quality of fermented milks during 28-day storage. Two monofloral honey types, light col
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::e98068dc6f355aafcf62fcb5f5996948
https://www.bib.irb.hr/796831
https://www.bib.irb.hr/796831
Autor:
Šušković, Jagoda, Kos, Blaženka, Frece, Jadranka, Božanić, Rajka, Hardi, Jovica, Slačanac, Vedran
Biotehnološki principi u proizvodnji hrane su se primjenjivali puno prije nego li je biotehnologija prepoznata kao revolucionarna znanstvena disciplina koja podrazumijeva primjenu bioloških sustava, uključujući mikroorganizme (probiotike, starter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::f01862c4b6ca87d5c79fb15c3ddeed27
https://www.bib.irb.hr/655165
https://www.bib.irb.hr/655165
Autor:
Ugarčić-Hardi, Žaneta, Dumančić, Gabrijela, Pitlik, Nada, Koceva Komlenić, Daliborka, Jukić, Marko, Kuleš, Anđa, Sabo, Mirjana, Hardi, Jovica
High blood pressure is one of the major causal factors in cardiovascular diseases, which can be successfully decreased by reduction of sodium chloride (salt) intake in diet. The average daily salt intake of Croatian population is high (13-16 g/day) a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::730780e5ac07e2746fbe46ee81a5d8ab
https://www.bib.irb.hr/432598
https://www.bib.irb.hr/432598
In this study, influence of heat and cold (microfiltration) sterilization of fermented cow's and goat's whey was analyzed. Sweet whey produced from cow and goat milk was fermented by the use of two probiotic starters: Lactobacillus casei -01 and Bifi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c9aef346f897d38271ed0b2d1a089cdb
https://www.bib.irb.hr/409158
https://www.bib.irb.hr/409158
Cilj ispitivanja bio je utvrditi utjecaj fermentiranog kozjeg i kravljeg mlijeka fermentiranog bakterijom Bifidobacterium lactis BB-12 s dodatkom meda na patogenu Listeria monocytogenes. U eksperimentu su korištene dvije monoflorne vrste meda, tamni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::a1237b529cb7f4ed211055d0a3a319ef
https://www.bib.irb.hr/375653
https://www.bib.irb.hr/375653
Autor:
Slačanac, Vedran, Hardi, Jovica, Čuržik, Darko, Pavlović, Hrvoje, Lučan, Mirela, Vlainić, Mato
This study was carried out to determine the influence of goat and cow milk fermented by Bifidobacterium longum Bb-46 on the pathogenic Salmonella enteritidis D strain. The basic hypothesis of this study was that fermented goat milk could possibly hav
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::ae1d341e184a054500574f1caa5586cf
https://www.bib.irb.hr/320215
https://www.bib.irb.hr/320215