Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Vesna Zechner Krpan"'
Publikováno v:
Glasnik Zaštite Bilja, Vol 44, Iss 6, Pp 114-123 (2021)
The analyzed samples of Rhine Riesling wine from the Plešivica-Okić wine region were produced during three consecutive years (2009, 2010 and 2011) in one family winery. Concentrations of alcohol, total and volatile acidity, total SO2 , glycerol and
Externí odkaz:
https://doaj.org/article/31f3806746234c73b9e2e72ad0403bc5
Publikováno v:
Glasnik Zaštite Bilja, Vol 44, Iss 6, Pp 114-123 (2021)
Analizirani uzorci vina sorte Rajnski rizling iz vinogorja Plešivica-Okić proizvedeni su tijekom tri uzastopne godine (2009., 2010. i 2011.) na jednom obiteljskom gospodarstvu. Koncentracije alkohola, ukupnih i hlapljivih kiselina, ukupnog SO2 , gl
Externí odkaz:
https://doaj.org/article/9be2a1506e344696a057d83a024b931e
Autor:
Vlatka Petravić-Tominac, Vesna Zechner-Krpan, Katarina Berković, Petra Galović, Zoran Herceg, Siniša Srečec, Igor Špoljarić
Publikováno v:
Food Technology and Biotechnology, Vol 49, Iss 1, Pp 56-64 (2011)
Particulate β-glucans were isolated from brewer’s yeast using three different procedures – alkaline (A), alkaline-acidic (AA) and alkaline-acidic with mannoprotein removal (AAM) and dried using three different methods – air drying (AD), lyophi
Externí odkaz:
https://doaj.org/article/4fc5b65ba8f14c58a8cebf156b0f5b68
Autor:
Vesna Zechner-Krpan, Iva Gospodarić, Senka Đaković, Lana Sajli, Jelena Filipović-Grčić, Vlatka Petravić-Tominac
Publikováno v:
Food Technology and Biotechnology, Vol 48, Iss 2, Pp 189-197 (2010)
Two different procedures have been used for isolation of water-insoluble ß-glucans from brewer’s yeast: alkaline-acidic isolation (AA) and alkaline-acidic isolation with mannoprotein removal (AAM). The obtained ß-glucans were then dried by air-dr
Externí odkaz:
https://doaj.org/article/1eedb9782d49445c875d4fd6ac634c65
Autor:
Vesna Zechner Krpan, Nikolina Mrduljaš, Martina Sučić, Mirjana Hruškar, Ksenija Marković, Ines Panjkota Krbavčić, Irena Colić Barić
Publikováno v:
Mljekarstvo, Vol 59, Iss 4, Pp 289-295 (2009)
The aim of this research was to establish the state of infant nutrition mode in Croatia, with special regard to nutrition quality parameter protein efficiency ratio (PER) of the most used infant formulas. Methods included dietetic survey (n=255 mothe
Externí odkaz:
https://doaj.org/article/c7a5b5e23b7b4b38a83d63a4baa0b41d
Publikováno v:
Food Technology and Biotechnology, Vol 42, Iss 3, Pp 213-218 (2004)
Maltose metabolism in the yeast Saccharomyces cerevisiae is of great importance both for academic and industrial researchers. It requires the presence of at least one of five independent MAL loci: MAL1, MAL2, MAL3, MAL4 and MAL6. Each active locus is
Externí odkaz:
https://doaj.org/article/ebf297293a4448e39c2d1d57639c9181
Autor:
Vlatka Petravić-Tominac, Omoanghe S. Isikhuemhen, Jasenka Piljac-Zegarac, Siniša Srečec, Vesna Zechner-Krpan, Senka Djaković, Aleksandra Vojvodić Cebin
Publikováno v:
International Journal of Medicinal Mushrooms. 20:797-808
Agaricus bisporus, also known as the white button mushroom or champignon, is the most cultivated mushroom species worldwide. In addition to its favorable nutrient profile, it contains a number of compounds with antioxidant, antibacterial, anti-inflam
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::afaeafbd980284e07d674d796f39ebdc
https://doi.org/10.1615/intjmedmushrooms.2018027412
https://doi.org/10.1615/intjmedmushrooms.2018027412
β-D-Glucans (hereafter referred to as “β-glucans”) are glucose polymers which belong to a group of physiologically active compounds called “biological response modifiers” (BRMs). Their immunostimulatory activity makes them suitable for appl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee8cefe66aa72d9a2ffab2dd303ad53b
https://www.bib.irb.hr/917616
https://www.bib.irb.hr/917616
Autor:
Vlatka Petravić - Tominac, Sven Mujadžić, Vesna Zechner - Krpan, Hrvoje August, Darko Velić, Natalija Velić
Publikováno v:
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam
Volume 12
Issue 3-4
Volume 12
Issue 3-4
Odstupanja od normalnog tijeka fermentacije predstavljaju veliki problem u proizvodnji vina. Važno je poznavati čimbenike koji utječu na tijek fermentacije kako bi se izbjeglo usporavanje i/ili zastoj fermentacije te spriječilo ekonomske gubitke.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f736798c37cfd7caa14d65ff08903809
https://www.bib.irb.hr/917463
https://www.bib.irb.hr/917463
Publikováno v:
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam
Volume 11
Issue 1-2
Volume 11
Issue 1-2
Analizirano je pet vina Škrlet proizvedenih od istoimene autohtone sorte grožđa u Volodersko-Ivanićgradskom vinogorju (podregija Moslavina) i Petrinjskom vinogorju (podregija Pokuplje). Primjenom standardnih metoda analize određene su koncentrac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::8bfe6cbf94e874a540912d9e465ec596
https://www.bib.irb.hr/915158
https://www.bib.irb.hr/915158