Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Jovana Brkljača"'
Autor:
Bojana Filipčev, Zorica Belić, Dubravka Jambrec, Jelena Krulj, Jovana Brkljača, Mladenka Pestorić, Olivera Šimurina
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 8, Iss 2, Pp 107-111 (2016)
The paper presents the effect of a soy protein concentrate (protein content 65%) as a substituent (substituting 20% wholegrain spelt flour) and a pea protein isolate (protein concentration 90%) as a substituent (substituting 5% and 10% wholegrain spe
Externí odkaz:
https://doaj.org/article/7ccb0ec59fdb41d6819e4632eff1ef1d
Autor:
Tea Brlek, Jovana Brkljača, Jelena Krulj, Marija Bodroža Solarov, Sanja Popović, Zoran Zeković, Lato Pezo
Publikováno v:
Journal of the Science of Food and Agriculture. 96:3552-3558
BACKGROUND Amaranthus sp. is a fast-growing crop with well-known beneficial nutritional values (rich in protein, fat, dietary fiber, ash, and minerals, especially calcium and sodium, and containing a higher amount of lysine than conventional cereals)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67ca5df775e8a35b00d7df0c07451e69
https://doi.org/10.1002/jsfa.7540
https://doi.org/10.1002/jsfa.7540
Publikováno v:
LWT - Food Science and Technology. 63:43-51
This paper investigates the effects of simultaneous addition of inulin (10 g/100 g of sample and 20 g/100 g of sample) and ω-3 fatty acids content (0.2 g/100 g of sample, 0.4 g/100 g of sample and 0.6 g/100 g of sample), according to accepted experi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6125bc4085e2a92c76bd28dd0599e68f
https://doi.org/10.1016/j.lwt.2015.03.082
https://doi.org/10.1016/j.lwt.2015.03.082
Autor:
Vladimir Filipović, Lato Pezo, Jelena Filipović, Aleksandra Jevtić-Vukmirović, Jovana Brkljača, Nada Filipovic
Publikováno v:
Journal of Food and Nutrition Research. 2:167-173
This paper investigates the effect of inulin (0, 5 and 10%) and liquid egg quantity (0, 124 and 248 g/kg, equal to 0, 3 and 6 eggs respectively) on the technological quality of spelt pasta to obtain new products with altered nutritional properties. P
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23bd1fc5941999852bc9eb13f5401044
https://doi.org/10.12691/jfnr-2-4-6
https://doi.org/10.12691/jfnr-2-4-6
Autor:
Jelena Krulj, Marija Solarov-Bodroza, Jovana Brkljača, Franc Bavec, Martina Bavec, Ivan Milovanović, Silva Mlakar-Grobelnik
Publikováno v:
Food and Feed Research, Vol 41, Iss 2, Pp 139-146 (2014)
Food and Feed Research (2014) 41(2):139-146
Food and Feed Research (2014) 41(2):139-146
Qualitative analysis of liposoluble wheat extract from conventional, integrated, organic, biodynamic and control farming systems was performed by gas chromatography with mass spectrometry (GC-MS). Organic and biodynamic farming systems were close to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::168100f8bd6a9788257878b33edaf62f
https://doi.org/10.5937/ffr1402139k
https://doi.org/10.5937/ffr1402139k
Autor:
Jelena Krulj, Zorica Belić, Jovana Brkljača, Olivera Šimurina, Bojana Filipčev, Mladenka Pestorić, Dubravka Jambrec
Publikováno v:
Croatian journal of food science and technology
Volume 8
Issue 2
Croatian Journal of Food Science and Technology, Vol 8, Iss 2, Pp 107-111 (2016)
Volume 8
Issue 2
Croatian Journal of Food Science and Technology, Vol 8, Iss 2, Pp 107-111 (2016)
The paper presents the effect of a soy protein concentrate (protein content 65%) as a substituent (substituting 20% wholegrain spelt flour) and a pea protein isolate (protein concentration 90%) as a substituent (substituting 5% and 10% wholegrain spe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a50cd3d0d965c380ca84356a624a82a
https://hrcak.srce.hr/171202
https://hrcak.srce.hr/171202
Autor:
Đuro Vukmirović, Darko Kiš, Jovana Brkljača, Radmilo Čolović, Lato Pezo, Neven Voća, Tea Brlek
Publikováno v:
Hemijska Industrija, Vol 70, Iss 1, Pp 37-48 (2016)
peer-reviewed
This article investigates the effect of processing parameters (conditioning temperature and binder content), on final quality of produced agro-pellets for heat energy generation, obtained from four different olive cultivars using d
This article investigates the effect of processing parameters (conditioning temperature and binder content), on final quality of produced agro-pellets for heat energy generation, obtained from four different olive cultivars using d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a075cbcc485f545e51b6f59d0e9b288
http://oa.fins.uns.ac.rs/handle/123456789/53
http://oa.fins.uns.ac.rs/handle/123456789/53
Autor:
Jovana Brkljača, Marija Bodroža-Solarov, Jelena Krulj, Aleksandar Mikić, Sreten Terzić, A. Marjanović Jeromela
Publikováno v:
Helia
Jerusalem artichoke is an excellent source of inulin. Inulin has valuable nutritional and functional attributes, and therefore it is needed to know inulin content in different accessions of Jerusalem artichoke tubers. We used rapid high-performance l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c28ac8ba28f7b24e2207adafae7092ef
http://fiver.ifvcns.rs/handle/123456789/1392
http://fiver.ifvcns.rs/handle/123456789/1392
Publikováno v:
International Journal of Food Science & Technology.
Summary Cracker quality is highly influenced by the quality of flour. In this study, two spelt cultivars were analysed and evaluated in relation to cracker-making performance and factors that influence cracker quality. For comparison, conventional co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f138c75449798ab3837970f4417d959d
https://doi.org/10.1111/ijfs.12225
https://doi.org/10.1111/ijfs.12225