Zobrazeno 1 - 10
of 106
pro vyhledávání: '"Tudor Kalit, Milna"'
Publikováno v:
In LWT 1 June 2022 162
Autor:
Kalit, Samir, Dolenčić Špehar, Iva, Rako, Ante, Bendelja Ljoljić, Darija, Kirdar, Seval Sevgi, Tudor Kalit, Milna
Publikováno v:
Fermentation (Basel); Aug2024, Vol. 10 Issue 8, p404, 27p
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
In LWT October 2018 96:657-662
Autor:
Levak, Stefani, Kos, Ivica, Kalit, Samir, Dolenčić Špehar, Iva, Bendelja Ljoljić, Darija, Rako, Ante, Tudor Kalit, Milna
Publikováno v:
Sustainability (2071-1050); Oct2023, Vol. 15 Issue 20, p14797, 14p
Pojava maslaca seže daleko u povijest. Njegova proizvodnja započela je još prije Krista. Pretpostavlja se da je kao i mnogi drugi mliječni proizvodi nastao sasvim slučajno: Nomadi su konjima prenosili vrhnje zavezano u vrećici te nakon nekog vr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::6febef5d52377be4323c5fd0e563805c
https://www.bib.irb.hr/1271787
https://www.bib.irb.hr/1271787
Autor:
Bendelja Ljoljić, Darija, Dolenčić Špehar, Iva, Tudor Kalit, Milna, Rajnović, Ivana, Hulak, Nataša, Kos, Ivica, Vnučec, Ivan, Prđun, Saša, Kalit, Samir
Probiotic fermented milks are a group of functional food that, in addition to their nutritional value, contain certain components considered beneficial to human health. For their production, besides probiotic bacterial strains, yeasts - most commonly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::e7360e017bad21c2611712f586217090
https://www.bib.irb.hr/1254974
https://www.bib.irb.hr/1254974
Autor:
Dolenčić Špehar, Iva, Sandra Mandinić, Sandra, Darija Bendelja Ljoljić, Darija, Tudor Kalit, Milna, Zamberlin, Šimun, Kos, Ivica, Kalit, Samir
Dairy based-desserts include a large group of different products such as cream, pudding, mousse and ice cream. To improve their nutritional value and sensory properties, probiotic bacteria can be added, in addition to cocoa, fruits and cereals. Puddi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::acfd643c43f135f9bff03ff9b2395764
https://www.bib.irb.hr/1271785
https://www.bib.irb.hr/1271785
Autor:
Tudor Kalit, Milna, Janda, Dana, Dolenčić Špehar, Iva, Bendelja Ljoljić, Darija, Kalit, Samir
Bioaktivni peptidi podrijetlom iz kazeina i proteina sirutke najbrojnija su skupina bioaktivnih tvari sadržanih u mliječnim proizvodima. To su fragmenti nastali cijepanjem proteina, sastavljeni od 3 do 20 aminokiselina, koji nastaju tijekom probave
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::7ab2699731ac316381a54b5b2baa5007
https://www.bib.irb.hr/1255955
https://www.bib.irb.hr/1255955
Autor:
Tudor Kalit, Milna
Često se kaže da je Priroda savršena, a mlijeko kao najsavršenija prirodna namirnica to potvrđuje. Mlijeko se može opisati kao koktel brojnih hranjivih sastojaka nužnih u prehrani ljudi. Uvrštavanjem mlijeka/mliječnih proizvoda u svoju prehr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::2d8b1437bc6efe2874458ab6ff9b4231
https://www.bib.irb.hr/1265967
https://www.bib.irb.hr/1265967