Výsledky vyhledávání - "Sabina Operta"

Akademický článek

The effects of storage and hop extract on aroma and flavour compounds in Balkan-style sausages packed under a CO2-containing anaerobic atmosphere

Autor: Diego E. Carballo, Sonia Andrés, Francisco Javier Giráldez, Ali Khanjari, Irma Caro, Diego Llamazares, Sabina Operta, Javier Mateo

Publikováno v: Heliyon, Vol 6, Iss 10, Pp e05251- (2020)

Changes in the levels of pH, lactic acid, acetic acid, headspace volatile compounds, and spoilage odour intensity during a 35 day refrigerated storage period in two sets of a Balkan-style fresh sausage, a control sausage (CON) and a sausage containin

Externí odkaz: https://doaj.org/article/280189fff9f54fd48c52442b79013999

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Akademický článek

Microbial Growth and Biogenic Amine Production in a Balkan-Style Fresh Sausage during Refrigerated Storage under a CO2-Containing Anaerobic Atmosphere: Effect of the Addition of Zataria multiflora Essential Oil and Hops Extract

Autor: Diego E. Carballo, Javier Mateo, Sonia Andrés, Francisco Javier Giráldez, Emiliano J. Quinto, Ali Khanjari, Sabina Operta, Irma Caro

Publikováno v: Antibiotics, Vol 8, Iss 4, p 227 (2019)

Fresh sausages are highly perishable, and the preservatives allowed in these types of meat preparations are limited. Balkan-style fresh sausages were prepared in triplicate without antimicrobials (Control), with an aqueous hops extract (30 mL/kg), wi

Externí odkaz: https://doaj.org/article/e140e7c63cd34b77a8a414e4bfb3c5c3

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Autor: Irma Caro, Sabina Operta, Javier Mateo, Ali Khanjari, Emiliano J. Quinto, Francisco Javier Giráldez, Sonia Andrés, D. E. Carballo

Publikováno v: Antibiotics, Vol 8, Iss 4, p 227 (2019)
Antibiotics
Volume 8
Issue 4
Digital.CSIC. Repositorio Institucional del CSIC
instname
UVaDOC. Repositorio Documental de la Universidad de Valladolid

15 páginas, 3 tablas, 2 figuras.
Fresh sausages are highly perishable, and the preservatives allowed in these types of meat preparations are limited. Balkan-style fresh sausages were prepared in triplicate without antimicrobials (Control), with

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5d7b7f9731498648882fe93e29157e61
https://www.mdpi.com/2079-6382/8/4/227

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Quantities, environmental footprints and beliefs associated with household food waste in Bosnia and Herzegovina

Autor: Ilija Djekic, Igor Tomasevic, Francisco J. Barba, José M. Lorenzo, V Djordjevic, Sabina Operta, Nermina Djulančić

Publikováno v: Waste Management & Research

The objectives of this research were to identify the quantities and global warming, acidification and eutrophication potentials associated with household food waste in Bosnia and Herzegovina. In parallel, this study investigated perceptions related t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd2e627c732b4abb739d7ebb28cc8a7b
https://pubmed.ncbi.nlm.nih.gov/31512984

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The effects of storage and hop extract on aroma and flavour compounds in Balkan-style sausages packed under a CO2-containing anaerobic atmosphere

Autor: Ali Khanjari, Javier Mateo, Francisco Javier Giráldez, Irma Caro, Sabina Operta, Sonia Andrés, Diego Llamazares, D. E. Carballo

Publikováno v: Heliyon, Vol 6, Iss 10, Pp e05251-(2020)
Heliyon
Digital.CSIC. Repositorio Institucional del CSIC
instname

9 páginas, 3 tablas, 23 figuras.
Changes in the levels of pH, lactic acid, acetic acid, headspace volatile compounds, and spoilage odour intensity during a 35 day refrigerated storage period in two sets of a Balkan-style fresh sausage, a contro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c8d16a5164e9f35006def71aa47cb40
https://doi.org/10.1016/j.heliyon.2020.e05251

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Akademický článek

Fizičko-hemijska i senzorna svojstva bosanskog sudžuka proizvedenog u kontrolisanim uslovima od svežeg ohlađenog i zamrznutog goveđeg mesa.

Autor: Sabina, Operta¹ sabinaoperta@yahoo.com, Merima, Dževdetbegović¹, Selma, Čorbo¹, Jasmina, Tahmaz¹, Alija, Šehović²

Publikováno v: Meat Technology / Tehnologija Mesa. 2012, Vol. 53 Issue 2, p148-156. 9p.

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Untersuchung der physikalisch-chemischen und sensorischen Eigenschaften der Wurst Vlašićka kobasica während der Lagerung

Autor: Sabina Operta, Mr. Nerma Leko, Jasmina Tahmaz, Mr. Mersiha Alkić

Publikováno v: MESO: Prvi hrvatski časopis o mesu
Volume XVII
Issue 3

Cilj ovoga rada je bio ispitati utjecaj perioda čuvanja od 60 dana na fizikalno-hemijska i senzorna svojstva „Vlašićke“ kobasice. Uzorci kobasica su čuvani u hladnjaku na temperaturi do 4°C i relativnoj vlažnosti zraka do 75%. Analize fizik

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______951::4a03e2b246209eae7cb68b314ed67c32
https://hrcak.srce.hr/file/208072

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Einfluss des Rohstoffes auf physikalisch-chemische und sensorische Eigenschaften von bosnischem Sudžuk hergestellt in kontrollierten Bedingungen

Autor: Sabina Operta, Selma Čorbo, mr. Jasmina Tahmaz, dipl. vet. Merima Dževdetbegović, dipl. ing. tehn. Alija Šehović

Publikováno v: MESO: Prvi hrvatski časopis o mesu
Volume XIV
Issue 6

Sažetak Sudžuk, bosanska suha fermentirana kobasica,tradicionalno se proizvodi od goveđeg mesa,goveđeg loja, soli, češnjaka i crnog papra u Bosni i Hercegovini. U radu je istražen utjecaj različite sirovine (I., I. i II., II., II. i III. kate

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od_______951::dc7d5f3a65d8ce2521fd23610130c42e
https://hrcak.srce.hr/96711

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