Zobrazeno 1 - 10
of 65
pro vyhledávání: '"Jasmina Havranek"'
Autor:
Vedat PAŠIĆ, Milna TUDOR KALIT, Krešimir SALAJPAL, Dubravka SAMARŽIJA, Jasmina HAVRANEK, Samir KALIT
Publikováno v:
Journal of Central European Agriculture, Vol 17, Iss 3, Pp 629-639 (2016)
The aims of this paper were to investigate the impact of changes in the milk payment system and the season on the hygienic quality of raw milk. The bulk cow’s milk samples were collected throughout the whole area of Bosnia and Herzegovina over the
Externí odkaz:
https://doaj.org/article/142232a610024879b965d5cf867ad75c
Publikováno v:
Mljekarstvo, Vol 64, Iss 4, Pp 228-244 (2014)
Electronic nose (e-nose) and electronic tongue (e-tongue) instrumental systems were designed to crudely mimic human olfactory and taste sensory organs and are composed of an array of sensors. Complex data sets from electronic nose and electronic tong
Externí odkaz:
https://doaj.org/article/1c680e0e05eb4487949ee1e1c64a3392
Autor:
Nataša Mikulec, Dijana Plavljanić, Jasminka Špoljarić, Biljana Radeljević, Jasmina Havranek, Neven Antunac
Publikováno v:
Mljekarstvo, Vol 63, Iss 3, Pp 115-121 (2013)
The aim of this study was to introduce a reference method for the detection of cow milk in ewe and goat cheeses (EC 273/08) in order to protect manufacturers and consumers from adulterations and imitations, and to ensure alignment with the demands of
Externí odkaz:
https://doaj.org/article/b439e1fb122f41899a0a63d98f73d2aa
Autor:
Andrea Skelin, Dubravka Samaržija, Sulejman Redžepović, Samir Kalit, Mirna Mrkonjić Fuka, Višnja Magdić, Jasmina Havranek
Publikováno v:
Mljekarstvo, Vol 63, Iss 2, Pp 55-63 (2013)
Istrian cheese is the traditional hard cheese produced exclusively from the raw milk of the autochthonous Istrian sheep. The aim of this study was to determine the bacteriological quality, physicochemical properties of the sheep milk and Istrian chee
Externí odkaz:
https://doaj.org/article/d8c872b264284ff3941688c73b8a30b2
Autor:
Biljana Radeljević, Nataša Mikulec, Neven Antunac, Zvonimir Prpić, Mirjana Maletić, Jasmina Havranek
Publikováno v:
Mljekarstvo, Vol 63, Iss 1, Pp 15-21 (2013)
The aim of this study was to determine the influence of microbial (commercial starter) culture on concentration of total free amino groups (amino acids) in cheeses in different ripening stages. Free amino groups were determined by reaction with ninhy
Externí odkaz:
https://doaj.org/article/8f68556020ee425dbfc1dbe5813616fe
Autor:
Iva Dolenčić Špehar, Franjo Martinković, Jasmina Havranek, Albert Marinculić, Milna Tudor Kalit, Samir Kalit
Publikováno v:
Mljekarstvo, Vol 63, Iss 1, Pp 36-41 (2013)
Milk contains about 70 indogene enzymes, while only twenty of them were investigated. One of the less explored is the milk enzyme cathepsin D, proteolytic enzyme located in the lysosomes, which are an integral part of the somatic cells whose number v
Externí odkaz:
https://doaj.org/article/c95cf8e4ea4941d0b65dda79d769140c
Publikováno v:
Mljekarstvo, Vol 62, Iss 2, Pp 111-125 (2012)
Mineral elements occur in milk and dairy products as inorganic ions and salts, as well as part of organic molecules, such as proteins, fats, carbohydrates and nucleic acids. The chemical form of mineral elements is important because it determines the
Externí odkaz:
https://doaj.org/article/0acab83191494942adac93d95c04474c
Autor:
Neven Antunac, Silvija Hudik, Nataša Mikulec, Mirjana Maletić, Iva Horvat, Biljana Radeljević, Jasmina Havranek
Publikováno v:
Mljekarstvo, Vol 61, Iss 4, Pp 326-335 (2011)
Istria and Pag curd are specific products that are mostly consumed fresh made in coastal areas and on islands. Curd is a sort of soft cheese. Due to its structure, it is very healthy. It has a high nutritional value which is the result of a great amo
Externí odkaz:
https://doaj.org/article/e4e9bb1b3bfe42f5968478bc0222f734
Autor:
Darija Bendelja, Zvonimir Prpić, Nataša Mikulec, Zdenko Ivkić, Jasmina Havranek, Neven Antunac
Publikováno v:
Mljekarstvo, Vol 61, Iss 1, Pp 45-55 (2011)
Determining the urea concentration in milk is a useful indicator of the nutritional protein status of the organism as well as of the ratio between the energy and the protein in ruminant rations, with increasing practical usage. In addition to nutriti
Externí odkaz:
https://doaj.org/article/f5cecabe745c4eeb856559251e1928ad
Autor:
Tomislav Pogačić, Dafni-Maria Kagkli, Sanja Sikora, Samir Kalit, Jasmina Havranek, Dubravka Samaržija
Publikováno v:
Mljekarstvo, Vol 61, Iss 1, Pp 3-14 (2011)
Indigenous lactic acid bacteria contribute to the taste and flavour of traditional dairy products. Therefore, the traditional dairy products might be an interesting reservoir of indigenous lactococcal strains responsible for development of the specif
Externí odkaz:
https://doaj.org/article/b642b987bf974e73a5deecdbbec62593