Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Ranogajec Marjan I."'
Autor:
Iličić Mirela D., Milanović Spasenija D., Hrnjez Dajana V., Kanurić Katarina G., Vukić Vladimir R., Ranogajec Marjan I.
Publikováno v:
Acta Periodica Technologica, Vol 2015, Iss 46, Pp 55-63 (2015)
The objective of this study was to investigate the effect of fat content and type of the starter culture (traditional or probiotic) on physico-chemical quality, rheological and textural characteristics of the fermented dairy products during 14 day
Externí odkaz:
https://doaj.org/article/e66e458dd7df4198ad4a6393bcec4054
Autor:
Vukić Vladimir R., Kanurić Katarina G., Milanović Spasenija D., Iličić Mirela D., Hrnjez Dajana V., Ranogajec Marjan I.
Publikováno v:
Acta Periodica Technologica, Vol 2014, Iss 45, Pp 89-98 (2014)
The aim of this study was to examine the changes in the microstructure, textural properties and viscosity of the gel formed during milk fermentation with kombucha inoculum and to establish a relationship between the microstructure and these proper
Externí odkaz:
https://doaj.org/article/51c1428817514957b5e0e56496eec291
Autor:
Iličić Mirela D., Milanović Spasenija D., Carić Marijana Đ., Kanurić Katarina G., Vukić Vladimir R., Hrnjez Dajana V., Ranogajec Marjan I.
Publikováno v:
Acta Periodica Technologica, Vol 2012, Iss 43, Pp 11-19 (2012)
Volatile compounds, affecting flavour of traditional and probiotic fresh cheese, were determined. Functional dairy product-fresh cheese was produced from milk of 2.5% fat content and milk of 4.2% fat content, under the semi-industrial conditions. The
Externí odkaz:
https://doaj.org/article/813e7f6cc7514cf6b1e273eff95f52f4
Autor:
Kanurić Katarina G., Hrnjez Dajana V., Ranogajec Marjan I., Milanović Spasenija D., Iličić Mirela D., Vukić Vladimir R., Milanović Maja Lj.
Publikováno v:
Acta Periodica Technologica, Vol 2011, Iss 42, Pp 63-70 (2011)
The aim of this study was to examine the possibility of fermented dairy beverage production by the application of kombucha cultivated on thyme tea in combination with a probiotic starter and to evaluate the quality of the new functional product. Ferm
Externí odkaz:
https://doaj.org/article/1bc031cde8e040ef91bf93c767f7b286
Akademický článek
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