The Effect of High Voltage Electrical Discharge on the Physicochemical Properties and the Microbiological Safety of Rose Hip Nectars

Autor: Nela Nedić Tiban, Mirela Šimović, Martina Polović, Antonija Šarić, Ivana Tomac, Petra Matić, Lidija Jakobek

Publikováno v: Foods, Vol 11, Iss 5, p 651 (2022)

Although neglected as an industrial raw material, rose hip has been important for both nutritional and medical purposes for centuries. The main goal of this study was to propose a rapid and inexpensive non-thermal technique such as high voltage elect

Externí odkaz: https://doaj.org/article/aa5ef473b37a41669254efa9dfc758f7

Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches

Autor: Jurislav Babić, Drago Šubarić, Bronislav Miličević, Durdica Ačkar, Mirela Kopjar, Nela Nedić Tiban

Publikováno v: Czech Journal of Food Sciences, Vol 27, Iss 3, Pp 151-157 (2009)

The effects of trehalose, glucose, fructose, and sucrose on the gelatinisation and retrogradation properties of corn (CS) and tapioca (TS) starches were studied with differential scanning calorimetry (DSC). The results showed that the sugars affect g

Externí odkaz: https://doaj.org/article/75f64d8c64d64f92aee2e9b7d8fcc5fd

Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch

Autor: Jurislav Babić, Drago Šubarić, Đurđica Ačkar, Vlasta Piližota, Mirela Kopjar, Nela Nedić Tiban

Publikováno v: Czech Journal of Food Sciences, Vol 24, Iss 6, Pp 275-282 (2006)

The effects of hydrocolloids pectin, carrageenan, as well as of pectin/carrageenan mixtures on gelatinisation, retrogradation, rheological characteristics, and swelling power of tapioca starch were studied with Brookfield rotational viscometer and di

Externí odkaz: https://doaj.org/article/844096f3ebb14127bec5ddf5c5e0c133

Effect of baking and steaming on physicochemical and thermal properties of sweet potato puree preserved by freezing and freeze- drying

Autor: Vlasta Piližota, Bernarda Svrakačić, Ante Lončarić, Nela Nedić Tiban, Mirela Kopjar

Publikováno v: Croatian Journal of Food Science and Technology, Vol 8, Iss 2, Pp 90-98 (2016)
Croatian journal of food science and technology
Volume 8
Issue 2

Thermal treatments could be one of the hurdles in applications of sweet potato purees for food different products formulation. Sweet potato purees (SPP) were prepared from raw, baked and steamed roots and they were preserved by freezing and freeze-dr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f803b4eb045d463b337258f84cea86d9
https://www.bib.irb.hr/854975

Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches

Autor: Jlirislav Babic, Mirela Kopjar, Drago Šubarić, Bronislav Milicevic, Nela Nedić Tiban, Durdica Ackar

Publikováno v: Czech Journal of Food Sciences. 27:151-157

Babic J., Subari c D., Milicevi c B., Ackar D., Kopjar M., Nedic Tiban N. ( 2009): Influence of trehalo - se, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches . Czech J. Food Sci., 27: 151-157. The effe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::910517b84d36b3bf22293879426bfa5d
https://doi.org/10.17221/31/2009-cjfs