Zobrazeno 1 - 10
of 77
pro vyhledávání: '"Vitale, Ljubinka"'
Autor:
Abramić, Marija *, Leščić, Ivana, Korica, Tamara, Vitale, Ljubinka, Saenger, Wolfram, Pigac, Jasenka
Publikováno v:
In Enzyme and Microbial Technology 1999 25(6):522-529
Publikováno v:
Food Technology and Biotechnology, Vol 47, Iss 3, Pp 288-295 (2009)
Aminopeptidases (APs) of the same substrate specificities have been detected in the mycelia and culture filtrate of Streptomyces rimosus. To compare extracellular and intracellular prolyl, leucyl and arginyl AP, dynamics of their biosynthesis, excret
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d7a39d2a0615a29ebceea24c565b828e
http://hrcak.srce.hr/file/62484
http://hrcak.srce.hr/file/62484
The aim of this study was to determine a content of FAAs and their ratio in Krk cheese during its ripening. FAA content was determined by RP-HPLC of cheese aque-ous/ethanol extracts after FAAs were transformed into their 6-aminoquinolyl-N-hydroxysucc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::58ba50d1617dc13f6b0be14171c5fe24
https://doi.org/10.1111/1471-0307.12032
https://doi.org/10.1111/1471-0307.12032
Applicability of electrophoretic separations of albumins/globulins, followed by nonspecific protein staining and specific glycoprotein and aminopeptidase detection has been examined for barley variety discrimination. Albumins/globulins extracted from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::de0e81a553977f80ff8f232093635a4f
https://www.bib.irb.hr/561839
https://www.bib.irb.hr/561839
U sirevima se tijekom zrenja odvijaju kompleksne mikrobiološke i biokemijske promjene koje imaju značajan utjecaj na formiranje organoleptičkih karakteristika gotovog proizvoda. Proteolitički enzimi razgrađuju kazein do većih i manjih peptida t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::c4ee5d9731a57bdd2598f2424e79163b
https://www.bib.irb.hr/495994
https://www.bib.irb.hr/495994
Autor:
Mikulec, Nataša, Habuš, Ivan, Antunac, Neven, Havranek, Jasmina, Kalit, Samir, Vitale, Ljubinka
Ample literature proceedings describing methods for determination of free amino acids and peptides in variety of cheeses have been published. The methods are mostly based on chemical modifications of free amino acids and small peptides and their sepa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::656f0e8fdb45460505b2e15866d04976
https://www.bib.irb.hr/325320
https://www.bib.irb.hr/325320
Autor:
Strelec, Ivica, Vitale Ljubinka
Barley germination is a complex process involving numerous cellular events and wide variety of different enzymes, among which peptidases play important role. Peptidases hydrolyse (a) damaged proteins in cytosol and storage proteins located within sto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::0fadac5f1dbc86a976ab924441e6bfa4
https://www.bib.irb.hr/386292
https://www.bib.irb.hr/386292
Autor:
Mikulec, Nataša, Habuš, Ivan, Antunac, Neven, Vitale, Ljubinka, Havranek, Jasmina, Kalit, Samir, Brajenović, Nataša
Ewe cheese from the island Krk is highly nutritional and possesses a specific flavour and smell. It belongs to a group of semi-hard and full-fat cheeses and is produced on several family farms. In the process of cheese making the key phase is ripenin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::74d8524d527b7c8065f6787cc3a4af03
https://www.bib.irb.hr/296696
https://www.bib.irb.hr/296696
Autor:
Špoljarić, Jasminka, Vitale, Ljubinka
In mycelium and culture filtrate of the bacterium Streptomyces rimosus, the industrial producer of antibiotic oxytetracycline, a hydrolytic activity towards proline-2-naphthylamide (Pro-2NA) was detected. During extraction and separation of proteins
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::1b93020c711beb2c9c791dc48f75fa3f
https://www.bib.irb.hr/264274
https://www.bib.irb.hr/264274
Autor:
Mikulec, Nataša, Habuš, Ivan, Antunac, Neven, Vitale, Ljubinka, Havranek, Jasmina, Kalit, Samir, Brajenović, Nataša
Krčki ovčji sir ima visoku prehrambenu vrijednost i specifičnog je okusa i mirisa. Pripada skupini polutvrdih i punomasnih sireva, a proizvodi se na desetak manjih gospodarstava. Ključna faza proizvodnog procesa sira je zrenje, a tijek zrenja izr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::a9a0776de9d11034a1afdee38f2adc27
https://www.bib.irb.hr/282734
https://www.bib.irb.hr/282734