Improvement of gluten-free bread quality using transglutaminase, various extruded flours and protein isolates.

Autor: SMERDEL, BOJANA¹, POLLAK, LEA², NOVOTNI, DUBRAVKA¹, ČUKELJ, NIKOLINA¹, BENKOVIĆ, MAJA¹, LUŠIĆ, DRAŽEN³, ĆURIĆ, DUŠKA¹ dcuric@pbf.hr

Publikováno v: Journal of Food & Nutrition Research. 2012, Vol. 51 Issue 4, p242-253. 12p.

Brašno - Kruh '13

Autor: Altamirano-Fortoul, Rossana, Avdić, Gordan, Al-Dmoor, Hanee M., Babić, Jurislav, Balaž, Davor, Balestra, Federica, Banjac, Vojislav, Banjari, Ines, Bartkiene, Elena, Beganović, I., Bituh, Martina, Błaszczak, Wioletta, Bodroža-Solarov, Marija, Bosiljkov, Tomislav, Brnčić, Mladen, Budžaki, Sandra, Calviño, Adelina, Cizeikiene, Dalia, Colić Barić, Irena, Cvetković, Biljana, Čačić, Frane, Čukelj, Nikolina, Ćatović, Adnan, Ćurić, Duška, Dapčević Hadnađev, Tamara, Demin, Mirjana, Dimić, Gordana, Divković, Ivana, Dokić, Ljubica, Drezner, Georg, Dujmić, Filip, Dukić, Branimir, Dukić, Stojanka, Dura, Angela., Dvojković, Krešimir, Filipčev, Bojana, Fišteš, Aleksandar, Fontana, Vedrana, Gadanec, Martina, Garzón, Raquel, Gianotti, Andrea, Grbić, Jasna, Habschied, Kristina, Hassan, Chek Zaini, Horvat, Daniela, Hrušková, Marie, Ismail, S., Jamal, A. F., Jambrec, Dubravka, Jovanov, Pavle, Jukić, Marko, Juodeikiene, Grazina, Jurković, Martina, Jurković, Zorica, Juul, Nils, Kal-Kausar, Mohd Amin, Karnaš, Maja, Keleković, Snježana, Kenjerić, Daniela, Keser, Irena, Klupsaite, Dovile, Koceva Komlenić, Daliborka, Kosović, Indira, Kovačević, Dragan, Kramarić, Matija, Krešić, Greta, Krstanović, Vinko, Krstonošić, Veljko, Kuleš, Anđa, Lončarević, Ivana, Lukinac, Jasmina, Lutrov, Kristina, Maksimović, Jovana, Mandić, Anamarija, Mandić, Milena Lela, Mankeviciene, Audrone, Marijanović-Vincetić, Dubravka, Mastanjević, Krešimir, Mastilović, Jasna, Mehić, D., Mesarić, Josip, Meuser, F., Miličević, Dijana, Milovanović, Ivan, Mišan, Aleksandra, Moslavac, Tihomir, Mrduljaš, Nikolina, Nedeljković, Nataša, Nikolić, Ivana, Nježić, Zvonko, Nosić, Tonka, Novotni, Dubravka, Pajin, Biljana, Panjkota Krbavčić, Ines, Pestorić, Mladenka, Pichler, Anita, Pinnavaia, Gian Gaetano, Plavšić, Dragana, Pojić, Milica, Pozderović, Andrija, Psodorov, Dragan, Psodorov, Đorđe, Ramli, K., Ranilović, Jasmina, Regušić, Lidija, Rosell, Cristina Molina, Rumbak, Ivana, Rumora Samarin, Ivana, Sakač, Marijana, Sakač, Nikola, Selimović, Amel, Semaskiene, Roma, Slačanac, Vedran, Smerdel, Bojana, Sokolić-Mihalak, Darja, Sudar, Rezica, Suproniene, Skaidre, Suzila, I., Šarić, Ljubiša, Šarkanj, Bojan, Šereš, Zita, Šimurina, Olivera, Šoronja Simović, Dragana, Šubarić, Drago, Šušnić, Saša, Švec, Ivan, Taneyo Saa, Danielle, Tišma, Marina, Torbica, Aleksandra, Ugarčić, Žaneta, Varga, Ana, Vidmantiene, Daiva., Višekruna, I., Vrana Špoljarić, Ivna, Vukić, Milan, Zavariz de Miranda, Martha, Zmaić, Krunoslav, Živković, Jasmina, Žižić, Vesna

The "Flour-Bread '13“ Congress topics were the following: breeding and quality of cereal grains, grain storage and milling technology, analytical and rheological methods, baking technology, improvers and additives, starch and modified starch, extru

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______4102::9d9270bc46a9dae280e7a5418413c072
https://repozitorij.ptfos.hr/islandora/object/ptfos:2098/datastream/FILE0

Pekarski proizvodi povećane prehrambene vrijednosti

Autor: Ćurić, Duška, Novotni, Dubravka, Čukelj, Nikolina, Smerdel, Bojana, Škara, Nikica, Pollak, Lea, Colić Barić, Irena, Nanjara, Ljiljana

Prehrambena vrijednost pekarskih proizvoda može se poboljšati uporabom brašna iz cijelog zrna žitarica, obogaćivanjem vlaknima, proteinima, vitaminima i mineralnim tvarima te bioaktivnim sastojcima kao što su fitosteroli i stanoli, omega-3 masn

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::3431aacab4e61fcbd5c7c521aa09fc9b
https://www.bib.irb.hr/623443

Effect of inulin, guar gum and pectin on dough rheology

Autor: Novotni, Dubravka, Škara, Nikica, Čukelj, Nikolina, Smerdel, Bojana, Tušak, Dubravka, Ćurić, Duška

Knowledge of dough rheological properties enables prediction of bakery product quality. Hydrocolloids and fibres improve bread shelf-life, frozen storage stability and nutritional value. In this work we investigated the effect of pectin, guar gum and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::65ce3fdf698fac28b09a4c73ba994016
https://www.bib.irb.hr/537028

Određivanje glikemijskog indeksa i utjecaja pojedinih sastojaka hrane unesene dan prije ispitivanja na vrijednost glikemijskog indeksa

Autor: Smerdel, Bojana

Cilj rada je bio odrediti glikemijski indeks tri vrste tortellina i jedne vrste kruha te procijeniti da li hrana unesena dan prije ispitivanja glikemijskog indeksa, utječe na izmjerene vrijednosti glikemijskog indeksa. Utjecaj pojedinih sastojaka hr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::3ea4668d60fb43c7af0fbc873c39a264
https://www.bib.irb.hr/493176