Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Mandinić, Sandra"'
Autor:
Dolenčić Špehar, Iva, Sandra Mandinić, Sandra, Darija Bendelja Ljoljić, Darija, Tudor Kalit, Milna, Zamberlin, Šimun, Kos, Ivica, Kalit, Samir
Dairy based-desserts include a large group of different products such as cream, pudding, mousse and ice cream. To improve their nutritional value and sensory properties, probiotic bacteria can be added, in addition to cocoa, fruits and cereals. Puddi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::acfd643c43f135f9bff03ff9b2395764
https://www.bib.irb.hr/1271785
https://www.bib.irb.hr/1271785
Akademický článek
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Autor:
Dorbić, Boris, Friganović, Emilija, Stipanović, Branka, Vrdoljak, Marija, Mandinić, Sandra, Davitkovska, Margarita
Konzumacija voća je značajna ne samo zbog njegovih nutritivnih karakteristika već i zbog ljekovitosti koja je poznata još od davnina. Kod nas su popularni i voćni oparci kao topli ili hladni napitci koji krijepe organizam, a obiluju vitaminima,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::33e84d1e5215b71e365cc42629688bb6
https://www.bib.irb.hr/1253575
https://www.bib.irb.hr/1253575
Dairy based desserts are a group of products extremely popular with consumers of all ages. They are made from milk to which milk powder and various other non-dairy ingredients such as cocoa, fruit or cereals are added, in order to increase their nutr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::cfde3950bc03082591af2b2312c095b5
https://www.bib.irb.hr/1197630
https://www.bib.irb.hr/1197630
The aim of this paper was to determine the consumer acceptability of fresh and fresh cooked samples of wide noodles enriched with different proportions of turmeric powder. For this purpose, 4 (four) samples of wide noodles, fresh and fresh cooked, wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::790ca69ffdb76c7731790578f3b55263
https://www.bib.irb.hr/1253574
https://www.bib.irb.hr/1253574
Domaći kuhani sir je hrvatski autohtoni sir koji se proizvodi na širem području sjeverozapadne Hrvatske. Dodavanje začina u sirarstvu može unaprijediti senzorske karakteristike sira, povećati stabilnost, rok trajanja i povećati njegovu nutriti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::19a99718a945c15e88f4ffef0ba54ce9
https://www.bib.irb.hr/1258228
https://www.bib.irb.hr/1258228
Autor:
Vrdoljak, Marija, Blažević, Lovorka, Mandinić, Sandra, Pamuković, Anita, Friganović, Emilija, Dorbić, Boris
Dinara Mountain is mentioned as the cradle of traditional production of cheese maturing in animal skin sacks, which is prepared from unpasteurized milk without the addition of the starter cultures. The specific objective of this paper is to present a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::c7e4f20bbc4f9dcd6c118cee345a64ab
https://www.bib.irb.hr/1147935
https://www.bib.irb.hr/1147935
Autor:
Mandinić, Sandra
Mliječni deserti su velika skupina mliječnih proizvoda izuzetno popularna kod potrošača svih dobnih skupina. Radi povećanja nutritivne vrijednosti i senzornih karakteristika, u mliječne deserte se osim kakaa, voća ili žitarica dodaju i probio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::5041208f19b2125cc37fe8e58dba1380
https://www.bib.irb.hr/1135941
https://www.bib.irb.hr/1135941
Autor:
Blažević, Lovorka, Vrdoljak, Marija, Frece, Jadranka, Dorbić, Boris, Pamuković, Anita, Kegalj, Andrijana, Mandinić, Sandra, Očić, Vesna
Publikováno v:
Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam; 2020, Vol. 15 Issue 1-2, p72-78, 7p
