Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Ivna Vrana Špoljarić"'
Autor:
Dubravka Novotni, Ivna Vrana Špoljarić, Saša Drakula, Nikolina Čukelj, Bojana Voučko, Mario Ščetar, Kata Galić, Duška Ćurić
Publikováno v:
Food Technology and Biotechnology, Vol 55, Iss 4, Pp 464-474 (2017)
Driven by the bakery industry urge to satisfy consumer demand for fresh, diverse and high quality bakery products, we investigated the influence of barley sourdough and vacuum cooling on shelf life quality of partially baked bread stored in modified
Externí odkaz:
https://doaj.org/article/6ff82d360bf1497d9b6c663bdae3d942
Autor:
Dubravka Novotni, Nikolina Čukelj, Tanita Šicel, Saša Drakula, Ivna Vrana Špoljarić, Bojana Voučko, Duška Ćurić
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 9, Iss 2, Pp 173-181 (2017)
The primary aim of the industrial use of sourdough is to improve bread quality and to replace additives. This study investigates the applicability of frozen stored barley sourdough in wheat bread. Sourdough was fermented with Weissella cibaria in the
Externí odkaz:
https://doaj.org/article/a1f7f7ce4f01434893abdbb5ecbfdf4d
Marine phytoplankton are crucial for ecosystem function and responsible for almost half of world’s primary production. In order to grow and reproduce phytoplankton need sufficient amount of macro and micro nutrients. Nutrient concentrations are cha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::583bfd81c396265c3a708a3e80178fea
https://doi.org/10.5194/egusphere-egu21-15187
https://doi.org/10.5194/egusphere-egu21-15187
Autor:
Zrinka Ljubešić, Jinzhou Du, Blaženka Gašparović, Tihana Novak, Ruifeng Zhang, Zhuoyi Zhu, Enis Hrustić, Marina Mlakar, Milan Čanković, Snježana P. Kazazić, Ivna Vrana Špoljarić
Publikováno v:
Aquatic Ecology
Aquatic ecology
Aquatic ecology
Phospholipid (PL) composition has a tremendous influence on the cell integrity and physiological competency. At the same time, plankton PL make important metabolic fuels for higher trophic levels. The goal of this study was to identify environmental
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b509bef2ad8527205f8bdaec5818918b
http://fulir.irb.hr/6057/
http://fulir.irb.hr/6057/
Autor:
Tanita Šicel, Bojana Voučko, Saša Drakula, Duška Ćurić, Nikolina Čukelj, Dubravka Novotni, Ivna Vrana Špoljarić
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 9, Iss 2, Pp 173-181 (2017)
Croatian journal of food science and technology
Volume 9
Issue 2
Croatian journal of food science and technology
Volume 9
Issue 2
The primary aim of the industrial use of sourdough is to improve bread quality and to replace additives. This study investigates the applicability of frozen stored barley sourdough in wheat bread. Sourdough was fermented with Weissella cibaria in the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::06aee701081d2f79d2e2ab61b5ff4fbd
http://hrcak.srce.hr/file/281974
http://hrcak.srce.hr/file/281974
Autor:
Ivna Vrana Špoljarić, Mirela Ivančić Šantek, Božidar Šantek, Lucija Mušak, Josipa Lisičar, Sunčica Beluhan
Biodiesel is still mainly produced from different vegetable (e.g., rapeseed, palm, soybean, sunflower, and used cooking oils) oils and animal fats, and therefore it has a negative impact on food and feed prices. For biodiesel production as an alterna
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::819d63c2c85971c7feef7ab49a74fea8
https://www.bib.irb.hr/1095859
https://www.bib.irb.hr/1095859
Autor:
Mario Ščetar, Kata Galić, Dubravka Novotni, Saša Drakula, Bojana Voučko, Duška Ćurić, Ivna Vrana Špoljarić, Nikolina Čukelj
Publikováno v:
Food Technology and Biotechnology, Vol 55, Iss 4, Pp 464-474 (2017)
Food Technology and Biotechnology
Volume 55
Issue 4
Food Technology and Biotechnology
Volume 55
Issue 4
Potaknuti nastojanjima industrije da zadovolji potrebe potrošača za svježe pečenim, raznolikim i kvalitetnim pekarskim proizvodima istražili smo utjecaj dodatka ječmenog kiselog tijesta i vakuumskog hlađenja na kakvoću polupečenog kruha paki
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b0545eb1caf7e62074040c382b09eb7f
https://doi.org/10.17113/ftb.55.04.17.5344
https://doi.org/10.17113/ftb.55.04.17.5344
Autor:
Ivna Vrana Špoljarić, Markan Lopar, Martin Koller, Alexander Muhr, Angelika Reiterer, Predrag Horvat, Anna Salerno
Publikováno v:
Journal of Biotechnology. 168:625-635
Glycerol was utilized by Cupriavidus necator DSM 545 for production of poly-3-hydroxybutyrate (PHB) in fed-batch fermentation. Maximal specific growth rates (0.12 and 0.3h(-1)) and maximal specific non-growth PHB production rate (0.16 g g(-1)h(-1)) w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::706d259a0b14a23e8dffcf9f1eda595f
https://doi.org/10.1016/j.jbiotec.2013.08.019
https://doi.org/10.1016/j.jbiotec.2013.08.019
Autor:
Ivna Vrana Špoljarić, Aid Atlic, Predrag Horvat, Gerhart Braunegg, Markan Lopar, Martin Koller
Publikováno v:
Biochemical Engineering Journal. 79:57-70
A high structured metabolic model for PHB synthesis by Cupriavidus necator DSM 545 consisting of 43 mass balance equations related to the same number of intracellular compounds was established. The metabolic state of cells cultivated in a continuousl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5a395e5ece0757011cda80402b67e12
https://doi.org/10.1016/j.bej.2013.07.003
https://doi.org/10.1016/j.bej.2013.07.003
Cereal meal is a product obtained by dehulling, pearling and/or thermal treatment of grains. After such processing, grain goes to a market as it is ready to be easily prepared for eating, usually just by cooking in excess water. Croatian mills produc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::6da4b44299a3f05567e5eeba8b39822e
https://www.bib.irb.hr/742785
https://www.bib.irb.hr/742785