Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Jovanka V. Popov-Raljić"'
Autor:
Mića A. Mladenović, Vladimir S. Popov, Aneta S. Georgijev, Jovanka G. Laličić-Petronijević, Jovanka V. Popov-Raljić
Publikováno v:
Sensors, Vol 10, Iss 9, Pp 7913-7933 (2010)
In this study, pralines manufactured by hand were evaluated sensorially. These pralines were obtained from dark chocolate containing 60% cocoa components, filled with Apis mellifera carnica Poll drone larvae, blossom honey and a blossom honey/pollen
Externí odkaz:
https://doaj.org/article/377f06f24d254f4089aa804a8bc86134
Autor:
Vladimir S. Popov, Jasna S. Mastilović, Jovanka G. Laličić-Petronijević, Jovanka V. Popov-Raljić
Publikováno v:
Sensors, Vol 9, Iss 11, Pp 8613-8623 (2009)
Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 tristimulus photo colorimet
Externí odkaz:
https://doaj.org/article/42853aa070634fe29388e6f78e0faeb7
Publikováno v:
Sensors, Vol 9, Iss 3, Pp 1996-2016 (2009)
In this work sensory characteristics (appearance – color, brilliance, shape and surface; texture – structure, break, firmness and chewiness; aroma – odor and taste) of dietary chocolates of different compositions were evaluated, in parallel wit
Externí odkaz:
https://doaj.org/article/800914e03ef3480bbed53d33ed21e9bf
Publikováno v:
Sensors & Transducers, Vol 112, Iss 1, Pp 138-165 (2010)
This paper studies the stability of three types of mayonnaise (with 75 %, 50 % and 30 % of edible refined sunflower oil and other additives) by measuring colour on photoelectric tristimulus colorimeter “MOM-colour 100“, showing the results in CIE
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::389597f6ce5469cd8c072dfa8f0b27a8
http://www.sensorsportal.com/HTML/DIGEST/january_2010/P_562.pdf
http://www.sensorsportal.com/HTML/DIGEST/january_2010/P_562.pdf
Publikováno v:
Journal of Agricultural Sciences (Belgrade)
Journal of Agricultural Sciences (Belgrade), Vol 52, Iss 1, Pp 65-74 (2007)
Journal of Agricultural Sciences (Belgrade), Vol 52, Iss 1, Pp 65-74 (2007)
In this work color quality characteristics of the upper surfaces of commercial dietary chocolates of different manufacturers were investigated. Color was determined instrumentally, using the three stimulus colorimeter "MINOLTA" Chroma meter CR 400. R
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a2b600a8fa611c29f21675f85c51ec4
http://aspace.agrif.bg.ac.rs/bitstream/id/336/1382.pdf
http://aspace.agrif.bg.ac.rs/bitstream/id/336/1382.pdf
