Zobrazeno 1 - 10
of 32
pro vyhledávání: '"PETRIĆ, Jasenka"'
Autor:
Petrić, Jasenka1 jasenka.petric@hapih.hr, Hengl, Brigita1, Kovaček, Ivančica2, Ačkar, Ksenija Markov3,Đurđica3, Knežević, Dražen1
Publikováno v:
Croatian Journal for Food Technology, Biotechnology & Nutrition / Hrvatski Casopis za Prehrambenu Tehnologiju, Biotehnologiju i Nutricionizam. 2023, Vol. 18 Issue 3/4, p90-95. 6p.
Autor:
Hengl, Brigita1 brigita.hengl@hapih.hr, Petrić, Jasenka1, Tolić, Sonja2, Grubiša, Dragan3, Babić, Jasenka3, Bošković, Andrea Gross1
Publikováno v:
Croatian Journal of Food Science & Technology. 2023, Vol. 15 Issue 2, p195-204. 10p.
Autor:
GROSS-BOŠKOVIĆ, Andrea, MEDIĆ, Helga, PLEADIN, Jelka, JANJEČIĆ, Zlatko, ŠPERANDA, Marcela, REBEKIĆ, Andrijana, KOŠEVIĆ, Manuela, GALOVIĆ, Dalida, MARGETA, Vladimir, RADIŠIĆ, Žarko, BOŠKOVIĆ, Ivica, PETRIĆ, Jasenka
Publikováno v:
Journal of Central European Agriculture; 2024, Vol. 25 Issue 1, p55-69, 15p
Bacanje hrane gorući je problem kako u zemljama u razvoju tako i u razvijenim zemljama, uključujući i Hrvatsku, u kojoj se godišnje baci oko 70 kg hrane po stanovniku. Otpad od hrane se javlja u svim fazama lanca hrane, od primarne proizvodnje do
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::0f59afa813fb4d528a56dc1b4cb2dbb3
https://www.bib.irb.hr/1277930
https://www.bib.irb.hr/1277930
Autor:
Hengl, Brigita, Mikrut Vunjak, Sara, Petrić, Jasenka, Gross Bošković, Andrea, Dorić, Iva, Sokolić, Darja
U radu je prikazano ponašanje potrošača prilikom kupovine hrane, transporta hrane i razumijevanja navoda o roku trajanja proizvoda, koje može imati utjecaj na sigurnost hrane i doprinijeti boljoj zaštiti zdravlja potrošača.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::47689f7546c01762f1abdaefffa4a588
https://www.bib.irb.hr/1277966
https://www.bib.irb.hr/1277966
Confectionery cakes are products obtained by mixing, shaping, baking, or other suitable processing procedures of two or more ingredients, giving the characteristic sensory properties of the product. The chemical composition and high content of water
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::22f2bddc2fe8860acef1c8b01850fcf9
https://www.bib.irb.hr/1227255
https://www.bib.irb.hr/1227255
Autor:
Hengl, Brigita, Petrić, Jasenka, Markov, Ksenija, Ačkar, Đurđica, Kovaček, Ivančica, Knežević, Dražen
Publikováno v:
Hrana u zdravlju i bolesti : znanstveno-stručni časopis za nutricionizam i dijetetiku
Volume 11
Issue 2
Volume 11
Issue 2
Confectionery cakes are products obtained by mixing, shaping, baking, or other suitable processing procedures of two or more ingredients, giving the characteristic sensory properties of the product. They can be filled or topped with fruit, chocolate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::b4e63bd89226e82a475eca30c26a705b
https://www.bib.irb.hr/1242225
https://www.bib.irb.hr/1242225
Autor:
Tolić, Sonja, Hengl, Brigita, Petrić, Jasenka, Grubiša, Dragan, Babić, Jasenka, Gross Bošković, Andrea
Monitoring vode za ljudsku potrošnju na području Grada Zagreba kontinuirano se provodi dugi niz godina. Svrha je monitoringa dobivanje osnovnih podataka o senzorskim, fizikalnim, kemijskim i mikrobiološkim parametrima sukladnosti vode za ljudsku p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::9017d0c1e1996047392ae08bba81aad3
https://www.bib.irb.hr/1238260
https://www.bib.irb.hr/1238260
Autor:
Hengl, Brigita, Petrić, Jasenka, Tolić, Sonja, Grubiša, Dragan, Babić, Jasenka, Gross Bošković, Andrea
Na području grada Zagreba godinama se provodi opsežni monitoring vode za ljudsku potrošnju, kojim je obuhvaćeno nekoliko desetaka različitih kemijskih, bioloških i fizikalnih parametara, mjesto uzorkovanja te vremenski uvjeti tijekom uzorkovanj
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::2bdfd43d15110c59d438a379bafbfa08
https://www.bib.irb.hr/1208221
https://www.bib.irb.hr/1208221
Due to their chemical composition and high water content, cakes are a suitable medium for the growth and reproduction of various microorganisms. Their contamination can occur at all stages of the production process: due to the use of contaminated raw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::032fd316964c7e846ba28aab6592145c
https://www.bib.irb.hr/1201436
https://www.bib.irb.hr/1201436