Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Ivna Poljanec"'
Publikováno v:
Foods, Vol 10, Iss 6, p 1228 (2021)
The influence of muscle type (biceps femoris, BF and semimembranosus, SM) on physicochemical parameters, volatile compounds, and the extent of proteolysis and lipolysis during the manufacturing of smoked dry-cured ham was investigated. A total of fif
Externí odkaz:
https://doaj.org/article/2e09965353fc4315954288b08848b2bc
Publikováno v:
Foods
Volume 10
Issue 6
Foods, Vol 10, Iss 1228, p 1228 (2021)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
Volume 10
Issue 6
Foods, Vol 10, Iss 1228, p 1228 (2021)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
The influence of muscle type (biceps femoris, BF and semimembranosus, SM) on physicochemical parameters, volatile compounds, and the extent of proteolysis and lipolysis during the manufacturing of smoked dry-cured ham was investigated. A total of fif
Autor:
Nives Marušić Radovčić, Eddy Listeš, Sandra Petričević, Ivna Poljanec, Tanja Bogdanović, Danijel Karolyi, Helga Medić
Publikováno v:
Meso. 21:458-468
Polycyclic aromatic hydrocarbons (PAHs) represent an important contaminant group in a variety of food products. Since PAHs are commonly present in meat products, this study aimed to determine PAH content in four types of Croatian dry-cured hams (Dalm
Publikováno v:
MESO: Prvi hrvatski časopis o mesu
Volume 23.
Issue 4.
Volume 23.
Issue 4.
Cilj istraživanja bio je odrediti udio masti, sastav masnih kiselina i stupanj oksidacije masti u dimljenom pršutu tijekom 12 mjeseci proizvodnje. Istraživanje je provedeno na uzorcima dva mišića pršuta, musculus biceps femoris (BF) i musculus
Traditional Dalmatian dry-cured ham (prosciutto) was packaged under modified atmosphere, MAP (30%CO2/70%N2) and vacuum, in commercial polyamide/polyethylene (PA/PE) and biodegradable poly(lactic acid) (PLA) material. Samples were stored at 4 °C for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b20ec7eb073bd52e2df5d9d2ec18fe01
https://doi.org/10.1016/j.jspr.2021.101889
https://doi.org/10.1016/j.jspr.2021.101889
Autor:
Ivna Poljanec, Nives Marušić Radovčić, Danijel Karolyi, Eddy Listeš, Sandra Petričević, Helga Medić
Publikováno v:
Food Chemistry. 362:130207
During the five stages of smoked dry-cured ham processing, proteolysis and protein oxidation were simulta-neously detected in the Biceps femoris (BF) and Semimembranosus (SM) muscles. Proteolysis was more advanced in BF than in SM throughout the proc
Publikováno v:
Meso. 19:426-433
Allergene in Fleischprodukten vom kroatischen Markt Ziel dieser Arbeit ist es, die Anwesenheit der Allergene Gluten, Soja, Milch und Senf in diversen Fleischprodukten festzustellen und die Übereinstimmung mit der Produktkennzeichnung bzw. mit den ge
Autor:
Ivna Poljanec, Nives Marušić Radovčić, Danijel Karolyi, Sandra Petričević, Tanja Bogdanović, Eddy Listeš, Helga Medić
Publikováno v:
MESO: Prvi hrvatski časopis o mesu
Volume 21.
Issue 5.
Volume 21.
Issue 5.
Polycyclic aromatic hydrocarbons (PAHs) represent an important contaminant group in a variety of food products. Since PAHs are commonly present in meat products, this study aimed to determine PAH content in four types of Croatian dry-cured hams (Dalm
Publikováno v:
MESO: Prvi hrvatski časopis o mesu
Volume 21.
Issue 6.
Volume 21.
Issue 6.
The aim of this study was to determine the influence of different genotypes of pigs ((Landrace x large Yorkshire) x Duroc (LYD) and Black Slavonian (BS) pig) on the colour, fat content and fatty acid composition of smoked dry-cured ham and identify v
Publikováno v:
MESO: Prvi hrvatski časopis o mesu
Volume 19.
Issue 5.
Volume 19.
Issue 5.
Cilj ovog rada je utvrditi prisutnost sljedećih alergena: glutena, soje, mlijeka i gorušice u različitim vrstama mesnih proizvoda te istražiti sukladnost sa oznakama na proizvodu odnosno udovoljavanje zahtjevima zakonodavstva s obzirom na utvrđe