Zobrazeno 1 - 6
of 6
pro vyhledávání: '"crna čokolada"'
Publikováno v:
Food and Feed Research, Vol 47, Iss 1, Pp 23-32 (2020)
Food and Feed Research (2020) 47(1):23-32
Food and Feed Research
Food and Feed Research (2020) 47(1):23-32
Food and Feed Research
Oxidative stress is among the main culprits for the progression of chronic diseases such as cardiovascular diseases, diabetes, and neurodegenerative disorders. It is well known that dark chocolate possesses polyphenols as major constituents which die
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e82b9ad46090e74c43482e33b7e9daf8
https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2020/2217-53692001023K.pdf
https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2020/2217-53692001023K.pdf
Autor:
Mrmošanin, Jelena
Publikováno v:
Универзитет у Нишу
The aim of this doctoral dissertation was то determinе the chemical composition, as well as то investigatе of the antioxidative activity of white, milk, dark chocolate and cocoa powder samples. The total polyphenols, flavonoids, as well as tota
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=nardusnacion::626b23113f87ea9aab36acad2c61cf20
https://nardus.mpn.gov.rs/bitstream/id/54541/Disertacija.pdf
https://nardus.mpn.gov.rs/bitstream/id/54541/Disertacija.pdf
Autor:
Mirković, Milica M.
Publikováno v:
Универзитет у Београду
Sve veća briga potrošača o zdravlju, kao i neadekvatna ishrana, doveli su do velikog interesovanja za hranu obogaćenu dodatnim funkcionalnim komponentama, pri čemu je uveden pojam funkcionalne hrane. Poseban značaj se pridaje funkcionalnoj hran
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=nardusnacion::b293f8164c2365d53e3f8440d7acaf78
https://hdl.handle.net/21.15107/rcub_nardus_6422
https://hdl.handle.net/21.15107/rcub_nardus_6422
Autor:
Mirković, Milica
Increasing consumer concerns about health, as well as inadequate nutrition, have led to great interest in foods enriched with additional functional components, referred to as functional foods. Particular importance is devoted to the functional food w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10029::4c1efc0f03706c78104e3cc6575cab16
https://hdl.handle.net/21.15107/rcub_nardus_6422
https://hdl.handle.net/21.15107/rcub_nardus_6422
Autor:
Vuger, Karmen
Cilj ovog rada bio je proizvesti crnu čokoladu u koju je dodan probiotički soj Lactobacillus helveticus M92 te je saharoza zamijenjena maltitolom i inulinom te kao takva poprima obilježja funkcionalne sinbiotičke čokolade. Prebiotička crna čok
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::025ea1a6bbadb2774bc4afa24b86d3e1
https://www.bib.irb.hr/557344
https://www.bib.irb.hr/557344
Autor:
Hlupić, Gordana
Proizvodnja čokolade ovisi o kristalizacijskom i polimorfnom ponašanju masnih komponenata. Da bi se dobio kvalitetan gotov proizvod važno je da kakao maslac kristalizira u stabilan oblik V (β 2). Zato se provodi temperiranje čokoladne mase, prij
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::ba361133e742892b7047bebb0ac97dab
https://www.bib.irb.hr/318817
https://www.bib.irb.hr/318817