Zobrazeno 1 - 10
of 33
pro vyhledávání: '"hidroksimetilfurfural"'
Changes in the properties and quality of donkey milk processed with different heat treatment regimes
Autor:
Lukenda, Valentina
Cilj ovog rada bio je istražiti utjecaj različitih temperaturnih režima na kvalitetu mlijeka magarice; formiranje ukupnog i slobodnog hidroksimetilfurfurala, utjecaj na antioksidacijsku aktivnost (DPPH i FRAP metoda), na količinu ukupnih fenola,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3630::b57901a8dc1cf3bcecf4f4137aceaec4
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:4378
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:4378
Autor:
Blažević, Ivana
Kobilje mlijeko je oduvijek bilo cijenjena namirnica zbog brojnih terapeutskih svojstava. Kako bi se očuvao jedinstven nutritivni sastav, kobilje mlijeko najčešće se konzumira sirovo ili se smrzava. Cilj ovog rada bio je ispitati utjecaje različ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::bd4476f49467f1ffff8fd2413ff00289
https://www.bib.irb.hr/1232073
https://www.bib.irb.hr/1232073
Publikováno v:
Volume: 48, Issue: 1 61-72
The Journal of Food
Gıda
The Journal of Food
Gıda
In this study, the compatibility of drying kinetics and some quality attributes of dried product were determined by subjecting blackberries to microwave (100 W) and hot air (70°C) drying methods. The experimental results showed that the Logarithmic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::37f014a7289a5d51b0dda9270506b321
https://dergipark.org.tr/tr/pub/gida/issue/73994/1141339
https://dergipark.org.tr/tr/pub/gida/issue/73994/1141339
Publikováno v:
Volume: 22, Issue: 1 96-113
Uludağ Arıcılık Dergisi
Uludağ Arıcılık Dergisi
Honey presents exceptionally favorable conditions for a non-enzymatic glycation of proteins or Maillard reaction (MR), which is a complex network of chemical reactions which is favored during processing and storage and that often influence the qualit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5dd67ac8d77f4b6918bf437abe89c153
http://hdl.handle.net/11452/27939
http://hdl.handle.net/11452/27939
Publikováno v:
Food Technology and Biotechnology
Volume 60
Issue 2
Volume 60
Issue 2
Research background. The carob tree (Ceratonia siliqua L.) is grown primarily for its seeds that are utilized in the production of the highly prized locust bean gum. The material left after the separation of seeds from the pods is utilized in the pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::e1e7e7c7b1316697e91b9bcd9d4d3568
https://hrcak.srce.hr/280466
https://hrcak.srce.hr/280466
Autor:
Lukenda, Valentina
Cilj ovog rada bio je istražiti utjecaj različitih temperaturnih režima na kvalitetu mlijeka magarice ; formiranje ukupnog i slobodnog hidroksimetilfurfurala, utjecaj na antioksidacijsku aktivnost (DPPH i FRAP metoda), na količinu ukupnih fenola,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::3a5df8489e0e01c0c9bb3b1bd8f29f5b
https://www.bib.irb.hr/1232076
https://www.bib.irb.hr/1232076
Autor:
Virant, Gašper
Glede na naraščajoči trend svetovne populacije, izčrpavanje fosilnih virov in glede na očitne podnebne spremembe, je razvoj zelenih in trajnostno naravnanih tehnologij čedalje bolj pomemben. Lignocelulozna biomasa je bogato prisoten obnov
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3505::1fb0493d09ff085ef8258c4098c4822f
https://hdl.handle.net/20.500.12556/RUL-121553
https://hdl.handle.net/20.500.12556/RUL-121553
Autor:
Jakob, Ana
Furfural (FF), levulinska kislina (LA) in hidroksimetilfurfural (HMF), predstavljajo ključne intermediate različnih kemijskih spojin, pomembnih za razvoj zelenega gospodarstva kot tudi zdravilnih učinkovin v farmacevtski industriji. Pridobljene so
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3505::e0986c0a45b154df0b806c55d6a8b0b8
https://repozitorij.uni-lj.si/Dokument.php?id=133245&dn=
https://repozitorij.uni-lj.si/Dokument.php?id=133245&dn=
Med je prirodni proizvod koji se koristi u prehrani od pamtivijeka. Medonosne pčele (Apis mellifera) prikupljaju nektar medonosnih biljaka, sekreta živih dijelova biljaka ili izlučevina kukaca koji sišu na živim dijelovima biljaka, mijenjaju ga,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::22d9eed8ad1b01a9fd4b6976c8280f24
https://www.bib.irb.hr/1018983
https://www.bib.irb.hr/1018983