Zobrazeno 1 - 10
of 13
pro vyhledávání: '"ksilitol"'
Autor:
Herken, Emine Nur, Güldane, Mehmet
The aim of the present work was to study the physicochemical, textural and sensory properties of biscuits prepared by replacing sucrose with rare sugar (D-psicose) and/or polyols (sorbitol, xylitol) at 25% or 50%. The results showed that increasing D
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::73c817c523b37224dd70ecef5b7dd2f6
https://doi.org/10.15237/gida.gd21138
https://doi.org/10.15237/gida.gd21138
Autor:
Lilek, Stela
Ksilitol je industrijski važan poliol koji se zbog svojih svojstava koristi kao zamjena za šećer te se dodaje u različite proizvode. U ovom radu proveden je šaržni uzgoj plijesni Mucor indicus DSM 2185 na hidrolizatu otpadne trave s ciljem proi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::f144e970c9b5775a9dc0c3b09a3c4385
https://www.bib.irb.hr/1082370
https://www.bib.irb.hr/1082370
Autor:
Pukec, Andrija
Cilj ovog diplomskog rada bio je ispitati utjecaj dodatka kazeina na svojstva krem-proizvoda proizvedenih bez šećera i s dodatkom kakaove ljuske. Kakaova ljuska za proizvodnju namaza odvojena je od kakaovog zrna nakon prženja, samljevena te je nak
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d75a9972240e90d6bb8acafab32b56fe
https://repozitorij.ptfos.hr/islandora/object/ptfos:2171/datastream/PDF
https://repozitorij.ptfos.hr/islandora/object/ptfos:2171/datastream/PDF
Publikováno v:
Acta stomatologica Croatica : International journal of oral sciences and dental medicine
Volume 55
Issue 4
Volume 55
Issue 4
Objectives: To evaluate the effect of probiotic bacteria in yogurt on Streptococcus mutans (MS) count, plaque adherence and salivary pH compared to xylitol-containing chewing gum in geriatric patients. Material and methods: Total number of 96 high ca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::449b509434f9168456eb5dd6b84f46d3
https://hrcak.srce.hr/267574
https://hrcak.srce.hr/267574
Autor:
Pavličević, Katarina
Cilj ovog diplomskog rada je bio ispitati utjecaj dodatka različitih emulgatora na svojstva krem-proizvoda bez šećera s dodatkom kakaove ljuske i zaslađivača. Krem-proizvod je proizveden u kugličnom mlinu pri temperaturi od 50 °C s 3 kg kuglic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::ef966242df3d8b5acb1e0ee9fc01cafe
https://www.bib.irb.hr/1163232
https://www.bib.irb.hr/1163232
Autor:
Kurtoić, Domagoj
Tibicos ili zrnca „kefirnog napitka“ sastoje se od združene kulture bakterija i kvasca te polisaharida koje proizvode navedeni mikroorganizmi. Simbiotski odnos mikroorganizama omogućava zajedničku fermentaciju i dobivanje konačnog proizvoda
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3630::7f70f5242f0282aee91a2c97801e5fa4
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:3803
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:3803
Autor:
Kurtoić, Domagoj
Tibicos ili zrnca „kefirnog napitka“ sastoje se od združene kulture bakterija i kvasca te polisaharida koje proizvode navedeni mikroorganizmi. Simbiotski odnos mikroorganizama omogućava zajedničku fermentaciju i dobivanje konačnog proizvoda
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::a21c6f4bc7c4ab1c12125b779608a3e9
https://www.bib.irb.hr/1082366
https://www.bib.irb.hr/1082366
Publikováno v:
Veterinarska stanica
Volume 50
Issue 6
Volume 50
Issue 6
Nastavno prethodnim radovima u kojima su opisana otrovanja pasa i mačaka čokoladom, kavom, grožđem te lukom i oraščićima makadamije u ovom radu opisana su otrovanja dodatcima hrani: zaslađivačem ksilitolom i narijevim kloridom (solju). Ustvr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::4be4057e15371e051d2feeed3f344b10
https://www.bib.irb.hr/1052796
https://www.bib.irb.hr/1052796
Autor:
Kvaternik, Vesna
Polioli pripadaju skupini nutritivnih sladila. Najkorišteniji zaslađivač današnjice u konditorskoj industriji pa i šire je saharoza. Tijekom konzumiranja saharoza izaziva karijes i povisuje razinu glukoze i inzulina u krvi što za dijabetičare
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::4c0c866072c503764de04f2d16f7456f
https://www.bib.irb.hr/1049062
https://www.bib.irb.hr/1049062
Publikováno v:
Volume: 34, Issue: 1 38-41
Acta Odontologica Turcica
Acta Odontologica Turcica
Objective: Xylitol is non-fermentable by oral bacteria and it inhibits the growth, metabolism and polysaccharide production of mutans streptococci, resulting in less bacterial plaque accumulation on teeth. This study aimed to compare the plaque remov
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::469e19f2323fa7728163efda569f0ae7
https://doi.org/10.17214/gaziaot.277882
https://doi.org/10.17214/gaziaot.277882