Zobrazeno 1 - 10
of 29
pro vyhledávání: '"Nikolina Čukelj Mustač"'
Autor:
Bojana Voučko, Nikolina Čukelj Mustač, Ljiljana Nanjara, Saša Drakula, Tomislava Grgić, Duška Ćurić, Dubravka Novotni
Publikováno v:
Foods, Vol 13, Iss 21, p 3458 (2024)
Sourdough fermentation is rarely used for gluten-free flatbread (GFFB), a product that is challenging to produce, especially when using high-fiber ingredients that bring nutritional benefits but lead to physical deterioration. The aim of this study w
Externí odkaz:
https://doaj.org/article/d3f0fdf551f347cfa360b580d9ebab70
Autor:
Dubravka Novotni, Ljiljana Nanjara, Lucija Štrkalj, Saša Drakula, Nikolina Čukelj Mustač, Bojana Voučko, Duška Ćurić
Publikováno v:
Food Technology and Biotechnology, Vol 61, Iss 1, Pp 73-84 (2023)
Research background. Millet bran is a by-product rich in dietary fibre, micronutrients and bioactive compounds which are often deficient in a gluten-free diet. Previously, cryogenic grinding has been shown to improve the functionality of bran to some
Externí odkaz:
https://doaj.org/article/8aae4aa9a1ff40e69a5c0fcb8c2427a4
Publikováno v:
Fermentation, Vol 10, Iss 3, p 174 (2024)
Dough retardation is commonly used to extend dough shelf-life, but it poses a challenge for flatbreads due to their large surface. This study explored the sourdough fermentation of oats and barley, addressing challenges in the retardation of dough fo
Externí odkaz:
https://doaj.org/article/f63d1563aec049f988ee9c69265391f7
Autor:
Kristina Radoš, Kristian Pastor, Jovana Kojić, Saša Drakula, Filip Dujmić, Dubravka Novotni, Nikolina Čukelj Mustač
Publikováno v:
Foods, Vol 12, Iss 24, p 4417 (2023)
Betaine is a non-essential amino acid with proven functional properties and untapped potential for cereal food enrichment. While 3D printing represents a viable approach for manufacturing enriched cereal-based foods with novel shapes and textures, it
Externí odkaz:
https://doaj.org/article/8a63e55109614461bd9272ead18fd481
Autor:
Klara Kraljić, Dubravka Škevin, Nikolina Čukelj Mustač, Maja Benković, Saša Drakula, Sandra Balbino, Ana Mandura Jarić, Karla Mamilović, Ivana Ramljak, Duška Ćurić
Publikováno v:
Applied Sciences, Vol 13, Iss 10, p 5841 (2023)
We investigated the influence of cryogenic grinding on the quality of rapeseed cake. Rapeseed cake is a good source of valuable proteins (30%) and oil (14%), with a balanced fatty acid composition and a fair amount of sterols, which may reduce the ri
Externí odkaz:
https://doaj.org/article/576e8b7c0c5845e0a67b8f4f9d9d2b29
Autor:
Dubravka Novotni, Nika Mutak, Ljiljana Nanjara, Saša Drakula, Nikolina Čukelj Mustač, Bojana Voučko, Duška Ćurić
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 4, Pp 465-474 (2020)
Carob is widely cultivated Mediterranean plant, but its flour is scarcely used in bread making. Previous studies investigated the quality of wheat bread with added carob flour showing discrepant results. This study aims to investigate the fermentatio
Externí odkaz:
https://doaj.org/article/bea0924c2e2146f494eddcd4d31fab45
Autor:
Nikolina Čukelj Mustač, Bojana Voučko, Dubravka Novotni, Saša Drakula, Anamarija Gudelj, Filip Dujmić, Duška Ćurić
Publikováno v:
Food Technology and Biotechnology, Vol 57, Iss 2, Pp 183-190 (2019)
Millet is an unexploited cereal with potential in the food industry due to its nutritional value and resistance to harsh climate conditions. Nutritious millet byproducts have a potential application in the development of functional cereal products, b
Externí odkaz:
https://doaj.org/article/c07b67ede1cb44bca7ae040502b4e943
Autor:
Kristina Radoš, Nikolina Čukelj Mustač, Katarina Varga, Saša Drakula, Bojana Voučko, Duška Ćurić, Dubravka Novotni
Publikováno v:
Foods, Vol 11, Iss 17, p 2577 (2022)
Since there are no products in the European market labelled as low-FODMAP (low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols), patients with irritable bowel syndrome and non-celiac wheat sensitivity often consume gluten
Externí odkaz:
https://doaj.org/article/f63e9128580243ac98aa59cf9ccdf184
Autor:
Tomislava Grgić, Zrinka Pavišić, Nadica Maltar-Strmečki, Bojana Voučko, Nikolina Čukelj Mustač, Duška Ćurić, Alain Le-Bail, Dubravka Novotni
Publikováno v:
Food and Bioprocess Technology.
Cereal bran possesses enzymes and antinutrients which should be reduced for their usability as a food ingredient high in dietary fiber, minerals, and antioxidants. This study investigated the influence of high-intensity ultrasound on enzymatic and an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b9de2fb85cccb76c60a0f699a41d9f8
https://doi.org/10.1007/s11947-023-03074-5
https://doi.org/10.1007/s11947-023-03074-5
Autor:
Kristina Radoš, Maja Benković, Nikolina Čukelj Mustač, Matea Habuš, Bojana Voučko, Tomislava Vukušić Pavičić, Duška Ćurić, Damir Ježek, Dubravka Novotni
Food personalization and customization is now easier due to 3D printing, but the printing performance of gluten-free cereal material has hardly been explored. This research investigated the suitability of four gluten-free powder blends for snack 3D p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07d4d26afd1b7b1d10472cf8881d9a2c
https://www.bib.irb.hr/1211857
https://www.bib.irb.hr/1211857
