Zobrazeno 1 - 10
of 59
pro vyhledávání: '"Vlasta PILIŽOTA"'
Autor:
Janez Hribar, Vlasta Piližota
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 1, Pp 98-100 (2020)
Externí odkaz:
https://doaj.org/article/61a0b530663248209ff38ad3c166c6a8
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 8, Iss 2, Pp 90-98 (2016)
Thermal treatments could be one of the hurdles in applications of sweet potato purees for food different products formulation. Sweet potato purees (SPP) were prepared from raw, baked and steamed roots and they were preserved by freezing and freeze-dr
Externí odkaz:
https://doaj.org/article/5aa2f35742f74567b603891c51ad0ddd
Autor:
Vlasta Piližota
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 8, Iss 1, Pp 34-37 (2016)
With this issue the Croatian Journal of Food Science and Technology celebrates the 40th anniversary of the Faculty of Food Technology Osijek and the 45th anniversary of the 1970 founding of the Food Technology Study. The Faculty is ready to celebrate
Externí odkaz:
https://doaj.org/article/b9d6270642d348a487ca3eddc9778500
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 6, Iss 2, Pp 97-103 (2014)
In this study, pasta was prepared by replacement of durum semolina (DS) with 10% and 15% of apple peel powder (APP). The control sample was pasta made from 100% DS. Total phenolic content (TPC), antioxidant capacity (AOA) and quality parameters of pa
Externí odkaz:
https://doaj.org/article/acbbad54ecbf4a60b2d23940883f6023
Autor:
Vlasta Piližota, Mirela Kopjar, F. Gaši, M. Kurtović, Pakeza Drkenda, Sanja Oručević, Nermina Spaho, Asima Begić-Akagić
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 3, Iss 2, Pp 1-8 (2011)
The aim of this work was to investigate the influence of cultivar and storage time on the total phenol content (TPC) of three actual apple cultivars (Topaz, Pinova, Pink Lady) and three autochthonous apple cultivars (Ruzmarinka, Ljepocvjetka, Paradij
Externí odkaz:
https://doaj.org/article/2bbb4a7fab794da3abcd44023792b016
Autor:
D. Šubarić, Đurđica Ačkar, Vlasta Piližota, Mirela Kopjar, I. Ljubas, Sonja Ivanovska, J. Babić
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 3, Iss 1, Pp 26-31 (2011)
The aim of the present study was to investigate the effect of galactomannan hydrocolloids (guar gum and locust bean gum) on gelatinization and retrogradation of tapioca and corn starch. Differential scanning calorimetry (DSC) was used to characterize
Externí odkaz:
https://doaj.org/article/d3ff7514d8654671aa44b13b061c52b4
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 3, Iss 1, Pp 9-15 (2011)
The aim of this study was investigation of influence of different extracts addition on total phenols, anthocyanin content, antioxidant activity and percent of polymeric colour of blackberry juice during storage of 52 days at 4 °C. Anthocyanin conten
Externí odkaz:
https://doaj.org/article/85ff5b40bfb7476eabfd4639f47c9942
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 2., Iss 2., Pp 11-15 (2010)
In this work influence of preparation on 5-hydroxymethylfurfural (HMF) and colour of bitter orange jams and sweet orange jams was investigated. Samples were prepared without and with treatment of oranges with ascorbic acid in order to investigate the
Externí odkaz:
https://doaj.org/article/b94a030bf06d40509148ff13a253fd39
Autor:
Mirela KOPJAR, Vlasta PILIŽOTA, Nela NEDIĆ TIBAN, Drago ŠUBARIĆ, Jurislav BABIĆ, Đurđica AČKAR, Maja SAJDL
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss 1, Pp 20-28 (2009)
Colour and texture are very important quality properties of all foods. In this work, the influence was investigated of different types of pectin on colour and textural properties in strawberry jams and low-calorie strawberry jams containing fructose
Externí odkaz:
https://doaj.org/article/6249803893454717b65820268f9aa3cf
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 1, Iss 1, Pp 24-30 (2009)
The aim of this study was investigation of prevention of thermal degradation of the red currant juice anthocyanins by addition of different phenolic compounds (catechol, 4-methyl catechol, catechin, chlorogenic acid and gallic acid). Phenolic compoun
Externí odkaz:
https://doaj.org/article/8d7dad8761e743ab9e609f7f72e0b162