Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Marko Marelja"'
Influence of Different Drying Processes on the Chemical and Texture Profile of Cucurbita maxima Pulp
Autor:
Antonela Ninčević Grassino, Sven Karlović, Lea Šošo, Filip Dujmić, Marija Badanjak Sabolović, Marko Marelja, Mladen Brnčić
Publikováno v:
Foods, Vol 13, Iss 4, p 520 (2024)
The effects of hot air (HAD), vacuum (VAD) and conductive (CD) drying on the chemical and textural profiles of Cucurbita maxima pulp were investigated to find suitable drying conditions to avoid postharvest losses of pumpkin. The results showed that
Externí odkaz:
https://doaj.org/article/3b605a17c4ab408e8f1d9aac4a799c36
Autor:
Marko Škegro, Sven Karlović, Damir Ježek, Tomislav Bosiljkov, Mladen Brnčić, Marko Marelja, Filip Dujmić
Publikováno v:
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam. 16:101-108
Proces obrade visokim hidrostatskim tlakom, kao netoplinski proces, se koristi za inaktivaciju mikroorganizama uz minimalnu preinaku same namirnice. Postiže se jednaki standard sigurnosti hrane kao kod toplinske pasterizacije te se zadovoljavaju zah
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23cc394610d812413e6aa0c0dc5e5d0a
https://doi.org/10.31895/hcptbn.16.3-4.3
https://doi.org/10.31895/hcptbn.16.3-4.3
Autor:
Monika Lasić, Marko Marelja, Tomislav Bosiljkov, Damir Ježek, Mladen Brnčić, Sven Karlović, Marko Škegro, Filip Dujmić
Publikováno v:
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam
Volume 15
Issue 3-4
Volume 15
Issue 3-4
Sušenje je jedan od najstarijih i najekonomičnijih procesa produljenja trajnosti hrane. Osušeni proizvodi imaju manju masu i volumen što olakšava i smanjuje troškove pakiranja, skladištenja i transporta. Nedostatci prilikom konvencionalnog su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea1d3475d6b9283a2c07b1b488c1a086
https://doi.org/10.31895/hcptbn.15.3-4.8
https://doi.org/10.31895/hcptbn.15.3-4.8
Autor:
Mladen Brnčić, Marko Marelja, Sven Karlović, Damir Ježek, Tomislav Bosiljkov, Marko Škegro, Domagoj Kurtoić, Filip Dujmić
Publikováno v:
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam
Volume 13
Issue 3-4
Volume 13
Issue 3-4
Netoplinske tehnologije, danas sve zastupljenije u modernoj prehrambenoj industriji zasnivaju se na brzoj i učinkovitoj obradi kojom u potpunosti kontroliramo promjenu temperaturnog gradijenta. Sojino mlijeko kao vodeni ekstrakt sojina zrna prihvatl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce8df584000b260bea2d9a1fd5eac070
https://hrcak.srce.hr/file/317786
https://hrcak.srce.hr/file/317786
High-pressure processing is technology that has the potential to ensure microbiological safety of low pH fruit juices, while retaining freshness, increasing the stability of juice and retaining of all bioactive compounds. Investigation of HHP paramet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a5df857eefb2fc75cce8a227c18f6a46
https://www.bib.irb.hr/926433
https://www.bib.irb.hr/926433
