Zobrazeno 1 - 10
of 179
pro vyhledávání: '"Jurislav Babić"'
Autor:
Mirela Lučan Čolić, Martina Antunović, Jasmina Lukinac, Jurislav Babić, Antun Jozinović, Bojan Matijević, Tihana Nikolić, Marko Jukić
Publikováno v:
Mljekarstvo, Vol 74, Iss 1, Pp 45-63 (2024)
The effect of turmeric powder and a mix of turmeric powder and black pepper on the physicochemical properties of ice cream samples was examined. Enriched ice creams were manufactured by adding turmeric powder at levels of 0.5 %, 1.0 % and 2.0 %, with
Externí odkaz:
https://doaj.org/article/a4cee41cae5b4e0ba5211cd04dbf099b
Autor:
Kristina Habschied, Krešimir Mastanjević, Jurislav Babić, Rudolf Krska, Michael Sulyok, Alojzije Lalić, Gordana Šimić, Tihomir Kovač
Publikováno v:
Biomolecules, Vol 14, Iss 9, p 1156 (2024)
Known mycotoxins have been investigated for years. They have been included in legislation and are meticulously controlled in most cereals, cereal-related products, and raw materials of animal origin. However, there are still mycotoxins that need to b
Externí odkaz:
https://doaj.org/article/f7db690ae52b4ece9eaa0aeca8285363
Publikováno v:
Applied Sciences, Vol 14, Iss 17, p 7968 (2024)
The chemical and sensory properties of corn extrudates enriched with spray-dried tomato powder (TP) in 4, 6 and 8% ratios were researched. Two extrusion temperature regimes were used: 135/170/170 °C (E1) and 100/150/150 °C (E2). Ascorbic acid (AA)
Externí odkaz:
https://doaj.org/article/5a297a5325e04ea8baf9d29f57ccc21c
Autor:
Ante Lončarić, Ana-Marija Gotal Skoko, Ivana Flanjak, Antun Jozinović, Jurislav Babić, Ivana Tomac, Marin Mihaljević Žulj, Goran Fruk, Martina Skendrović Babojelić, Bojan Šarkanj, Tihomir Kovač
Publikováno v:
Kemija u Industriji, Vol 72, Iss 5-6, Pp 317-322 (2023)
The aim of this work was to investigate the influence of cold storage at 2 °C for 180 days on water content, total acids, reducing and total sugar, antioxidant activity, polyphenol oxidase activity, and polyphenol profile of three Croatian tradition
Externí odkaz:
https://doaj.org/article/35c87b2732a947c59daf189eee3e51c0
Autor:
Antun Jozinović, Jelena Panak Balentić, Đurđica Ačkar, Mirta Benšić, Jurislav Babić, Veronika Barišić, Ante Lončarić, Borislav Miličević, Drago Šubarić
Publikováno v:
Molecules, Vol 29, Iss 4, p 791 (2024)
This research studies the influence of the addition of defatted press cakes (from the production of hazelnut, camelina, pumpkin, and hemp seed oil) on nutritionally important components: fibre, resistant starch, polyphenols, hydroxymethylfurfural (HM
Externí odkaz:
https://doaj.org/article/487fb78356d642d5af7f05dded4a6799
Autor:
Mario Kovač, Boris Ravnjak, Drago Šubarić, Tomislav Vinković, Jurislav Babić, Đurđica Ačkar, Ante Lončarić, Antonija Šarić, Vesna Ocelić Bulatović, Antun Jozinović
Publikováno v:
Applied Sciences, Vol 14, Iss 2, p 909 (2024)
Starch is a polysaccharide that is widely used in food and other industries; therefore, due to its great potential, it is attempted to be maximally isolated from various foods rich in starch. Commonly, potatoes are used for starch production due to t
Externí odkaz:
https://doaj.org/article/c1f0ab952a8e4c678166673e6b622011
Autor:
Ante Lončarić, Ivana Flanjak, Tihomir Kovač, Ivana Tomac, Ana-Marija Gotal Skoko, Martina Skendrović Babojelić, Goran Fruk, Sanja Zec Zrinušić, Danijel Čiček, Jurislav Babić, Antun Jozinović
Publikováno v:
Plants, Vol 12, Iss 21, p 3733 (2023)
This research is focused on comparing the compositions of juice produced from old and commercially grown apple cultivars. We examined factors such as pH, total acids, soluble dry matter, polyphenol profile, and antioxidant activity, which impact the
Externí odkaz:
https://doaj.org/article/93cfcc72b6984ffeaedf7667d284b58b
Autor:
Nikolina Kajić, Antun Jozinović, Zdenko Lončarić, Đurđica Ačkar, Drago Šubarić, Daniela Horvat, Marija Kovačević, Hrvoje Heffer, Jurislav Babić
Publikováno v:
Poljoprivreda, Vol 28, Iss 2, Pp 17-28 (2022)
The aim of this paper was to investigate the influence of Zn‐ and Se‐fortified wheat flour addition to the corn grits at 90:10, 80:20, 70:30, 60:40 ratios on the hardness, fracturability, expansion ratio, bulk density, color, and sensory attribut
Externí odkaz:
https://doaj.org/article/a3b50c2a54f8416a90f92202c31d4c11
Autor:
Mirela Trgovac, Veronika Barišić, Ivana Flanjak, Antun Jozinović, Borislav Miličević, Jurislav Babić, Drago Šubarić, Đurđica Ačkar
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 14, Iss 2, Pp 182-193 (2022)
The chocolate industry is constantly developing new products with different fillings, toppings, flavours, etc. Chocolates with alcoholic filling are popular, especially with young adults. In chocolates with alcoholic filling different kinds of thicke
Externí odkaz:
https://doaj.org/article/21ac2d56f14342b4b6b91fee212127fa
Autor:
Martina Antunović, Marija Kovač Tomas, Antonija Šarić, Mirela Lučan Čolić, Jurislav Babić, Tihomir Kovač
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 14, Iss 2, Pp 235-248 (2022)
Aflatoxins (AF) are a group of toxic secondary metabolites mostly produced by strains of Aspergillus spp. fungi. There are several types of aflatoxins (AFB1, AFG1, AFB2, AFG2, AFM1, AFM2, etc.), but the most toxic and the most common is AFB1. Aflatox
Externí odkaz:
https://doaj.org/article/02960475909e4b94b6ae9cd02b397971