Zobrazeno 1 - 10
of 125
pro vyhledávání: '"Rajka Božanić"'
Autor:
Irena Barukčić Jurina, Ivana Blažević, Tamara Jurina, Andreja Leboš Pavunc, Rajka Božanić, Katarina Lisak Jakopović
Publikováno v:
Mljekarstvo, Vol 74, Iss 2, Pp 89-105 (2024)
Mare milk is known for therapeutic properties due to the presence of bioactive components that are sensitive to thermal treatments and tend to lose their activity. Accordingly, mare milk is consumed raw or frozen, but for food safety reasons recent s
Externí odkaz:
https://doaj.org/article/a32390332cd14732b76212d6d2242336
Autor:
Katarina Lisak Jakopović, Irena Barukčić Jurina, Nives Marušić Radovčić, Rajka Božanić, Ana Jurinjak Tušek
Publikováno v:
Foods, Vol 13, Iss 19, p 3031 (2024)
Excessive sodium consumption is a worldwide problem, prompting the industry to develop sodium-reduced products and substitute salts. High sodium consumption is a significant risk factor for high blood pressure, cardiovascular disease and kidney disea
Externí odkaz:
https://doaj.org/article/1a2c21676ba64c8a8fb004ff6bbf364b
Autor:
Katarina Lisak Jakopović, Irena Barukčić Jurina, Nives Marušić Radovčić, Rajka Božanić, Ana Jurinjak Tušek
Publikováno v:
Fermentation, Vol 9, Iss 9, p 783 (2023)
Background: White brined cheese is one of the most frequently consumed cheeses that is accepted among a large group of consumers, which is largely related to its unique sensory properties, which are characterized by specific technological processes i
Externí odkaz:
https://doaj.org/article/8cc7d796e06d4993bbba3b770c98c854
Autor:
Katarina Lisak Jakopović, Maja Repajić, Ivana Rumora Samarin, Rajka Božanić, Marijana Blažić, Irena Barukčić Jurina
Publikováno v:
Fermentation, Vol 8, Iss 10, p 545 (2022)
Background: Fermented dairy products are known for their many positive effects on human health and are consumed worldwide. The supplementation of food with plant extracts as sources of valuable nutritional compounds has recently gained a lot of atten
Externí odkaz:
https://doaj.org/article/54ab3eab0edf48a6ad777f09b4efb833
Publikováno v:
Mljekarstvo, Vol 69, Iss 3, Pp 151-161 (2019)
In recent years, functional foods and bioactive components in foods have drawn a lot of attention as well as interest of food scientists, nutritionists, health professionals, and consumers. The advent of this new food category has been facilitated by
Externí odkaz:
https://doaj.org/article/4c020749f6294fae86634ec7b45182cc
Autor:
Edina Šertović, Zlatan Sarić, Miroljub Barać, Irena Barukčić, Aleksandar Kostić, Rajka Božanić
Publikováno v:
Food Technology and Biotechnology, Vol 57, Iss 4, Pp 461-471 (2019)
The aim of this paper is to determine nutritive, functional, microbiological and sensory properties of probiotic beverages produced from different volume ratios of cow's milk and soy beverage (25:75, 50:50 and 75:25). Pure cow’s milk and soy bevera
Externí odkaz:
https://doaj.org/article/656db2f95c694941b18eb78bb3612005
Publikováno v:
Food Technology and Biotechnology, Vol 57, Iss 4, Pp 448-460 (2019)
Whey and buttermilk are the main by-products of the dairy industry, both having excellent nutritional properties. Buttermilk contains a unique component, the milk fat globule membrane (MFGM). MFGM contains bioactive compounds with positive health eff
Externí odkaz:
https://doaj.org/article/08455aa381b945bca58e15ff58a7eb18
Autor:
Irena Barukčić, Katarina Filipan, Katarina Lisak Jakopović, Rajka Božanić, Marijana Blažić, Maja Repajić
Publikováno v:
Foods, Vol 11, Iss 5, p 701 (2022)
Background: Yoghurt has been traditionally consumed for its high nutritional value and health-promoting benefits. The addition of plant extracts as a source of phenolic compounds and bio-flavonoids has attracted much attention recently since milk and
Externí odkaz:
https://doaj.org/article/174d4afc1ddf4c46926817f7b18b7c11
Publikováno v:
Mljekarstvo, Vol 67, Iss 3, Pp 169-176 (2017)
The main objective of this study was to compare chemical, rheological and sensory characteristics of kefir produced by using kefir grains and kefir starter. The intent was also to investigate whether it is plausible to use a combined inoculum (kefir
Externí odkaz:
https://doaj.org/article/7c98fca6a59e4c85b39c2e9462ad74f1
Publikováno v:
Mljekarstvo, Vol 66, Iss 1, Pp 3-11 (2016)
Along with the constant increase in the cheese milk production, the world whey production is increasing constantly too (>2 % per year). The excellent nutritional properties attributed to whey are mainly conditioned by the presence of highly valuable
Externí odkaz:
https://doaj.org/article/755f2810e0a041d6bbdc8c433c1854f8