Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Milenko BLESIĆ"'
Publikováno v:
Acta Agriculturae Slovenica, Vol 119, Iss 4 (2023)
Fruit spirits must have an aroma of the raw material, which is balanced by ethanol. Since many aroma compounds are more soluble in ethanol than in water, ethanol is the most important carrier of aroma compounds. The alcohol concentration seems to be
Externí odkaz:
https://doaj.org/article/f70def8793fb4cc0a666674e6df3b7ce
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 23, Iss 4, Pp 307-320 (2022)
In Bosnia and Herzegovina plum spirits are often made in small quantity production batches, involving pot still alembic vessels. In many cases the producer will utilize plums still retaining their stone during the fermentation process which results i
Externí odkaz:
https://doaj.org/article/52af2f1f322244f5b0acb447f703a9e8
Autor:
Damir Stanzer, Karla Hanousek Čiča, Milenko Blesić, Mirela Smajić Murtić, Jasna Mrvčić, Nermina Spaho
Publikováno v:
Foods, Vol 12, Iss 10, p 1951 (2023)
Fermentation is a crucial process in the production of alcoholic beverages such as spirits, which produces a number of volatile compounds due to the metabolic activities of yeast. These volatile compounds, together with the volatile components of the
Externí odkaz:
https://doaj.org/article/54c29234414a47dbb5a3c6920125900d
Autor:
Nermina Spaho, Fuad Gaši, Erich Leitner, Milenko Blesić, Asima Akagić, Sanja Oručević Žuljević, Mirsad Kurtović, Davorka Đukić Ratković, Mirela Smajić Murtić, Milica Fotirić Akšić, Mekjell Meland
Publikováno v:
Foods, Vol 10, Iss 6, p 1258 (2021)
This study was conducted with the aim of developing fruit spirits by utilizing old (autochthonous) apple and pear cultivars that can be attractive to both consumers and producers. Consumers of spirits could enjoy the unique flavor, and producers coul
Externí odkaz:
https://doaj.org/article/d401515b2c7548ef87dbe31c5eb6ef4e
Publikováno v:
ACS Food Science & Technology. 3:414-427
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d1f719253cbb3dd362c1702306cadbd
https://doi.org/10.1021/acsfoodscitech.2c00320
https://doi.org/10.1021/acsfoodscitech.2c00320
Autor:
Strikić, Frane, Lazović, Biljana, Radunić, Mira, Popović, Ranko, Klepo, Tatjana, Perović, Tanja
The greatest contribution to the introduction and development of olive growing in the Croatian and Montenegrin came from the Roman Empire. In this area olives are cultivated more than 3000 years. As a result of mostly common historical processes, oli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::f2f83736849273895fe9e95e28b139cc
https://www.bib.irb.hr/644832
https://www.bib.irb.hr/644832
Maize is the most widespread field crop in Croatia, as well in Federation of Bosnia and Herzegovina (FB&H). The maize harvested areas are covering about 35 % of total arable lands in Croatia and about 25 % in FB&H. However, maize production in the bo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::35c1556dfd51f2ebccc073c57a2a002a
https://www.bib.irb.hr/664261
https://www.bib.irb.hr/664261