Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Kristina Doko"'
Autor:
Veronika Barišić, Milica Cvijetić Stokanović, Ivana Flanjak, Kristina Doko, Antun Jozinović, Jurislav Babić, Drago Šubarić, Borislav Miličević, Ines Cindrić, Đurđica Ačkar
Publikováno v:
Molecules, Vol 25, Iss 22, p 5470 (2020)
Chocolate is considered as both caloric and functional food. Its nutritional properties may be improved by addition of fiber; however, this may reduce polyphenols content. The aim of this research was to determine the influence of cocoa shell additio
Externí odkaz:
https://doaj.org/article/61fe6b4b2baf48a5ba1dbad4ef5e0938
Autor:
Veronika Barišić, Ivana Flanjak, Mirela Kopjar, Mirta Benšić, Antun Jozinović, Jurislav Babić, Drago Šubarić, Borislav Miličević, Kristina Doko, Midhat Jašić, Đurđica Ačkar
Publikováno v:
Foods, Vol 9, Iss 6, p 810 (2020)
Cocoa shell is a by-product of the chocolate industry that is rich in dietary fiber and bioactive components. In this research, the influence of high voltage electric discharge (HVED) treatment on chemical and physical characteristics of the cocoa sh
Externí odkaz:
https://doaj.org/article/775c8cd4f92e48b58ff59c64c4e7f55c
Publikováno v:
International Journal of Advances in Agricultural Science and Technology. 10:24-29
This research focuses on the bacterium Listeria monocytogenes and its occurrence in vegetables, specifically, tomatoes and peppers, and the risks this bacterium poses to health. The research included laboratory analysis of 16 samples of tomatoes and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bef45b35bdbaa076ab200292d06af19a
https://doi.org/10.47856/ijaast.2023.v10i04.004
https://doi.org/10.47856/ijaast.2023.v10i04.004
Autor:
Marijana Blažić, Borislav Miličević, Kristina Doko, Jurislav Babić, Ivana Flanjak, Đurđica Ačkar, Ivana Lončarević, Jovana Petrović, Veronika Barišić, Drago Šubarić
Publikováno v:
Sustainability
Volume 13
Issue 5
Sustainability, Vol 13, Iss 2620, p 2620 (2021)
Volume 13
Issue 5
Sustainability, Vol 13, Iss 2620, p 2620 (2021)
Recently, the enrichment of chocolate has become a very interesting topic, along with the management of food industry by-products, such as cocoa shells. Cocoa shells could be a great raw material for the cocoa industry, both for economical reasons (m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ecd90c38544d677a23cc24d7ad8bb228
Autor:
Ivana Flanjak, Đurđica Ačkar, Ines Cindrić, Antun Jozinović, Milica Cvijetić Stokanović, Veronika Barišić, Drago Šubarić, Kristina Doko, Borislav Miličević, Jurislav Babić
Publikováno v:
Molecules
Volume 25
Issue 22
Molecules, Vol 25, Iss 5470, p 5470 (2020)
Volume 25
Issue 22
Molecules, Vol 25, Iss 5470, p 5470 (2020)
Chocolate is considered as both caloric and functional food. Its nutritional properties may be improved by addition of fiber
however, this may reduce polyphenols content. The aim of this research was to determine the influence of cocoa shell add
however, this may reduce polyphenols content. The aim of this research was to determine the influence of cocoa shell add
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b969e24891bd756d6e6b7014ff9d76aa
http://europepmc.org/articles/PMC7700659
http://europepmc.org/articles/PMC7700659
Autor:
Đurđica Ačkar, Borislav Miličević, Mirta Benšić, Jurislav Babić, Mirela Kopjar, Kristina Doko, Drago Šubarić, Veronika Barišić, Antun Jozinović, Midhat Jašić, Ivana Flanjak
Publikováno v:
Foods
Foods, Vol 9, Iss 810, p 810 (2020)
Volume 9
Issue 6
Foods, Vol 9, Iss 810, p 810 (2020)
Volume 9
Issue 6
Cocoa shell is a by-product of the chocolate industry that is rich in dietary fiber and bioactive components. In this research, the influence of high voltage electric discharge (HVED) treatment on chemical and physical characteristics of the cocoa sh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::369cad617722dee055c805870d56b596
https://pubmed.ncbi.nlm.nih.gov/32575607
https://pubmed.ncbi.nlm.nih.gov/32575607
Autor:
Borislav Miličević, Kristina Doko, Đurđica Ačkar, Jurislav Babić, Ivana Flanjak, Drago Šubarić, Antun Jozinović, Veronika Barišić
Publikováno v:
Sustainability, Vol 12, Iss 3981, p 3981 (2020)
The cocoa and chocolate industries have huge problems with the utilization of waste generated during the production process. Waste material generated during production include cocoa pod husk, pulp, and cocoa bean shell. Cocoa shell is a by-product th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea19026fb8892767c284ac578771240a
https://doi.org/10.3390/su12103981
https://doi.org/10.3390/su12103981
Autor:
Đurđica Ačkar, Antun Jozinović, Veronika Barišić, Jurislav Babić, Ivana Flanjak, Kristina Doko
Publikováno v:
Glasnik Zaštite Bilja
Volume 42
Issue 3
Volume 42
Issue 3
U ovom radu određena je mikrobiološka kvaliteta kakaove ljuske koja se dobiva kao nusproizvod u proizvodnji čokolade, nakon prženja kakaovog zrna. Kakaova ljuska je tretirana postupkom visokonaponskog električnog pražnjenja (VNEP) pri 40 i 80 H
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bca5f673e31904618b67b034dd95bcd0
https://hrcak.srce.hr/220528
https://hrcak.srce.hr/220528
Publikováno v:
Glasnik Zastite Bilja; 2019, Vol. 42 Issue 3, p22-27, 6p