Zobrazeno 1 - 10
of 55
pro vyhledávání: '"MARIJANA BLAŽIĆ"'
Autor:
Almir Abdurramani, Marijana Blažić, Dora Herljević, Elizabeta Zandona, Mirela Lučan Čolić, Jurislav Babić
Publikováno v:
Mljekarstvo, Vol 75, Iss 1, Pp 15-27 (2025)
The aim of this study was to investigate the impact of special ripening conditions on the cheese ripening process and the qualitative characteristics of the final product. The ripening chambers were specially designed to allow precise control of micr
Externí odkaz:
https://doaj.org/article/4bc35c22507841fd9e01c4228f8fc870
Autor:
Elizabeta Zandona, Lucija Vranković, Sandra Pedisić, Tomislava Vukušić Pavičić, Ana Dobrinčić, Nives Marušić Radovčić, Katarina Lisak Jakopović, Marijana Blažić, Irena Barukčić Jurina
Publikováno v:
Foods, Vol 13, Iss 4, p 616 (2024)
This study investigated the potential of olive leaf extract (OLE), as a functional ingredient, to improve cheese properties, because it is rich in phenols. Milk and dairy products are poor in phenolic compounds. The main objective was to determine th
Externí odkaz:
https://doaj.org/article/4c6dd4236b9f40adb177e6ff9a55b437
Publikováno v:
Food Technology and Biotechnology, Vol 59, Iss 2, Pp 147-161 (2021)
The dairy industry produces large amounts of whey as a by- or co-product, which has led to considerable environmental problems due to its high organic matter content. Over the past decades, possibilities of more environmentally and economically effic
Externí odkaz:
https://doaj.org/article/0f2e5c468b7a48e2a069fe86a29bd0c0
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 21, Iss 4, Pp 483-495 (2020)
Skuta is a traditional Croatian whey cheese, with a limited shelf life, produced by heat coagulation of ovine or cow's whey. To improve its quality and extend shelf life, samples were stored at 4 °C under vacuum (VP) and modified atmosphere conditio
Externí odkaz:
https://doaj.org/article/f86185d9e4324fd3a43aa88d6c532b53
Autor:
Katarina Lisak Jakopović, Maja Repajić, Ivana Rumora Samarin, Rajka Božanić, Marijana Blažić, Irena Barukčić Jurina
Publikováno v:
Fermentation, Vol 8, Iss 10, p 545 (2022)
Background: Fermented dairy products are known for their many positive effects on human health and are consumed worldwide. The supplementation of food with plant extracts as sources of valuable nutritional compounds has recently gained a lot of atten
Externí odkaz:
https://doaj.org/article/54ab3eab0edf48a6ad777f09b4efb833
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 11, Iss 2, Pp 168-173 (2019)
Semi-hard cheese was made from fresh domestic cow milk and treated with pumpkin seed oil and coffee during its ageing. The energy value and composition of the cheese were examined by determining the content of dry matter, minerals, proteins, fat, caf
Externí odkaz:
https://doaj.org/article/2e714b64626e4168a9cbfd4ee86806a9
Publikováno v:
Fermentation, Vol 8, Iss 6, p 291 (2022)
Various factors affect rennet coagulation and consequently cheese yield, but the subject of research has been mainly the cow milk. For the purpose of goat cheese production optimization, this paper investigated the influence of enzyme concentration (
Externí odkaz:
https://doaj.org/article/8f613c2d66b344cdb948592deeeebd31
Autor:
Irena Barukčić, Katarina Filipan, Katarina Lisak Jakopović, Rajka Božanić, Marijana Blažić, Maja Repajić
Publikováno v:
Foods, Vol 11, Iss 5, p 701 (2022)
Background: Yoghurt has been traditionally consumed for its high nutritional value and health-promoting benefits. The addition of plant extracts as a source of phenolic compounds and bio-flavonoids has attracted much attention recently since milk and
Externí odkaz:
https://doaj.org/article/174d4afc1ddf4c46926817f7b18b7c11
Autor:
Maria Barbara Pisano, Maria Elisabetta Fadda, Silvia Viale, Maura Deplano, Federica Mereu, Marijana Blažić, Sofia Cosentino
Publikováno v:
Foods, Vol 11, Iss 5, p 715 (2022)
In the present study, six Lactococcus lactis and seven Lactiplantibacillus plantarum strains isolated from artisanal Sardinian dairy products were evaluated for their efficacy in controlling the growth of Listeria monocytogenes during the storage of
Externí odkaz:
https://doaj.org/article/a87234cd7b904b66a980e461fde5c7bd
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 10, Iss 2, Pp 255-260 (2018)
Whey is a low calorie milk serum remaining after casein removal in cheese manufacturing. Composition and properties of whey depend on the type of cheese production process, type and the quality of the used milk. Whey mostly consists of lactose, prote
Externí odkaz:
https://doaj.org/article/dfadbfb838304606bc9a09bbd64ee135