Effect of the Addition of Brewers’ Spent Grain (BSG) on the Physicochemical and Consumer Liking Attributes of Croatian Indigenous Cooked Sausage 'Bijela Krvavica'

Autor: Krešimir Mastanjević, Irena Perković, Mario Škrivanko, Dragan Kovačević, Helena Biondić, Kristina Habschied

Publikováno v: Applied Sciences, Vol 13, Iss 24, p 13049 (2023)

This research aimed to investigate the effect of the addition of wet brewers’ spent grains (BSG) on the microbiological safety, and physicochemical and sensory attributes of “bijela krvavica” during seven-day storage at 4 °C. The addition of B

Externí odkaz: https://doaj.org/article/341a635e76994bb09ba7f26725c88a58

Impact of pumpkin seed oil and coffee treatment on the characteristics of semi-hard cheese

Autor: ELIZABETA KRALJ, MARIJA AGIČIĆ, IRENA PERKOVIĆ, IVANA KOLIĆ, MARIJANA BLAŽIĆ

Publikováno v: Croatian Journal of Food Science and Technology, Vol 11, Iss 2, Pp 168-173 (2019)

Semi-hard cheese was made from fresh domestic cow milk and treated with pumpkin seed oil and coffee during its ageing. The energy value and composition of the cheese were examined by determining the content of dry matter, minerals, proteins, fat, caf

Externí odkaz: https://doaj.org/article/2e714b64626e4168a9cbfd4ee86806a9

Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage Kulen

Autor: Tina Lešić, Manuela Zadravec, Nevijo Zdolec, Ana Vulić, Irena Perković, Mario Škrivanko, Nina Kudumija, Željko Jakopović, Jelka Pleadin

Publikováno v: Toxins, Vol 13, Iss 11, p 798 (2021)

The aim of this study was to identify and compare surface mycobiota of traditional and industrial Croatian dry-fermented sausage Kulen, especially toxicogenic species, and to detect contamination with mycotoxins recognized as the most important for m

Externí odkaz: https://doaj.org/article/216fb3a161b04b66a5cc04084c7b9f0f

The Influence of Surface Mycobiota on Sensory Properties of “Istarski pršut” and “Dalmatinski pršut”

Autor: Pleadin, Tina Lešić, Nada Vahčić, Ivica Kos, Manuela Zadravec, Dragan Milićević, Irena Perković, Eddy Listeš, Jelka

Publikováno v: Processes; Volume 9; Issue 12; Pages: 2287

This study aimed to identify surface mould species overgrowing the Croatian protected meat products “Istarski pršut” and “Dalmatinski pršut” and their effect on sensory properties. Dry-cured hams were produced in 2018/2019 and obtained from

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=multidiscipl::e891d56a7c311d4708329154958c7968

Toxicogenic fungi and the occurrence of mycotoxins in traditional meat products

Autor: Irena Perković, Ksenija Markov, Mario Mitak, Jelka Pleadin, Željko Jakopović, Jadranka Frece, Manuela Zadravec, Tina Lešić

Publikováno v: Croatian journal of food science and technology
Volume 11
Issue 2
Croatian Journal of Food Science and Technology, Vol 11, Iss 2, Pp 272-282 (2019)

During ripening, the surface of dry traditional meat products (TMPs) becomes overgrown by fungi of the Penicillium spp., Aspergillus spp. and Eurotium spp. whose spores mostly come from the environment in which the ripening chambers are placed. Certa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2809cf30f1e7b25574f9759d72e8856
https://doi.org/10.17508/cjfst.2019.11.2.05