Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Stjepan Mahnet"'
Publikováno v:
Mljekarstvo, Vol 61, Iss 2, Pp 161-167 (2011)
The purpose of this study was to determine lactose and lactic acid content and acidity changes in typified milk prior to fermentation and in dairy products on 1st and 28th day of their storage at 8 °C in cold environment. In this study 5 different d
Externí odkaz:
https://doaj.org/article/1e2bc924f29c4a51a4451231100c9b1c
Autor:
Jagoda Šušković, Slavko Kirin, Stjepan Mahnet, Jadranka Frece, Jasna Beganović, Josip Turk, Andreja Leboš Pavunc
Publikováno v:
Mljekarstvo, Vol 59, Iss 1, Pp 11-19 (2009)
In this research the application of bacterial strains Lactobacillus acidophilus M92, Lactobacillus plantarum L4 and Enterococcus faecium L3 in the production of fermented probiotic beverages from milk permeate enriched with 10 % (v/v) whey retentate,
Externí odkaz:
https://doaj.org/article/2e41c25b013b4380880817b400362ea2
Publikováno v:
Mljekarstvo, Vol 54, Iss 1, Pp 5-18 (2004)
Various immune responses have been influenced by probiotics and these immunomodulatory effects have been proposed for several potential applications such as the prevention of infectious diarrhoea, alleviation of hypersensitivity reactions and tumour
Externí odkaz:
https://doaj.org/article/6712f9bb6e7f46be83f0a6c2fe72c221
Autor:
Željka Golem, Stjepan Mahnet, Tomislav Pogačić, Šimun Zamberlin, Jasmina Havranek, Dubravka Samaržija
Publikováno v:
International Journal of Dairy Technology. 63:587-592
The aim of this study was to investigate the effect of heat treatment of ovine milk at 60ºC/5 minutes and 90ºC/5 minutes (control group) on the compositional and sensory properties of set yoghurt (n = 40). The concentration of apparent casein and t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3044f9d79dceec73f808295ca4daae2
https://doi.org/10.1111/j.1471-0307.2010.00614.x
https://doi.org/10.1111/j.1471-0307.2010.00614.x
Publikováno v:
Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 54
Issue 1
Volume 54
Issue 1
Various immune responses have been influenced by probiotics and these immunomodulatory effects have been proposed for several potential applications such as the prevention of infectious diarrhoea, alleviation of hypersensitivity reactions and tumour
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::6ae3d9b23967345c726df909548cdfd4
https://hrcak.srce.hr/1500
https://hrcak.srce.hr/1500
Publikováno v:
Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 48
Issue 3
Volume 48
Issue 3
Fermentirani mliječni proizvodi dio su naše svakodnevne prehrane, a bakterije mliječne kiseline važan su izvor funkcionalnih sastojaka koji djeluju na ravnotežu intestinalne mikroflore. Općenito, postoji mišljenje da npr jogurt olakšava poslj
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::18fe96e2fe2fd235e75045483af4719d
https://hrcak.srce.hr/94839
https://hrcak.srce.hr/94839
Publikováno v:
Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 42
Issue 1
Volume 42
Issue 1
Kvalitetu gotovog proizvoda obilježava niz faktora, a jedan od njih je i nivo senzorske poželjnosti. Od velike je važnosti za osiguranje plasmana novih proizvoda na tržištu saznanje o tome kako ih prihvaćaju potrošači. U ovom radu istraživan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::00336f04f95d40302258288fd19987f8
https://hrcak.srce.hr/file/140563
https://hrcak.srce.hr/file/140563