A5014541205- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Food Industry and Aquatic Biology
- Meat and Animal Product Quality
- Seed and Plant Biochemistry
- Phytase and its Applications
- Phytoestrogen effects and research
- Polysaccharides Composition and Applications
- Regional Development and Management Studies
- Phytochemicals and Antioxidant Activities
- Food Quality and Safety Studies
- Biofuel production and bioconversion
- Nutritional Studies and Diet
- Proteins in Food Systems
- Protein Hydrolysis and Bioactive Peptides
- Freezing and Crystallization Processes
- Microbial Inactivation Methods
- Global Trade and Competitiveness
- Essential Oils and Antimicrobial Activity
- Bee Products Chemical Analysis
- Enzyme Production and Characterization
- Celiac Disease Research and Management
- Consumer Attitudes and Food Labeling
- Potato Plant Research
- Wheat and Barley Genetics and Pathology
University of Zagreb
2014-2024
Johannes Gutenberg University Mainz
2002
Since there are no products in the European market labelled as low-FODMAP (low fermentable oligosaccharides, disaccharides, monosaccharides, and polyols), patients with irritable bowel syndrome non-celiac wheat sensitivity often consume gluten-free products. These naturally contain little FODMAP, but have poorer sensory properties lower nutritional value. This study aimed to develop attractive crackers high-fibre content. Various flours (wholemeal buckwheat millet, white maize), pumpkin seed...
The process of three-dimensional (3D) printing is greatest interest to food science and engineering community because it offers numerous opportunities for innovative design, new product formulations personalized nutrition. Of particular are inks based on cereal flours or starches, whose unique rheological properties make them suitable 3D printing, typically with an extrusion-based printer. While the factors that influence success well addressed, terminology methods used evaluate features...
Millet is an unexploited cereal with potential in the food industry due to its nutritional value and resistance harsh climate conditions. Nutritious millet byproducts have a application development of functional products, but require processing order improve their physical quality. Therefore, we investigated high intensity ultrasound as pretreatment increase amount freely available bioactives from proso bran. We also analysed effect on enzymatic browning, water retention protein...
Different lactic acid bacteria starters were used to prepare sourdough make partially-baked frozen wholemeal wheat bread. The was prepared with a pure culture of Lactobacillus plantarum or commercial containing brevis combined Saccharomyces cerevisiae var. chevalieri (LV4), fermentum (PL1), phytase (PL3). We determined the acetic and concentrations in sourdough, bread chemical composition, total phenolics content glycemic index (GI) vivo. Depending on starter, ratio significantly different....
Bran can enrich snacks with dietary fibre but contains fructans that trigger symptoms in people irritable bowel syndrome (IBS). This study aimed to investigate the bioprocessing of wheat and amaranth bran for degrading its application (at 20% flour-based) 3D-printed snacks. was bioprocessed
ABSTRACT This survey concerns industrial bread making and has been carried out within the European project entitled EU‐FRESHBAKE (October 2006 to October 2009), which bake‐off technology. technology consists in producing at level (frozen most of time) retail “baking stations” or small vending shops. The objectives this were (1) better understand attitude innovations (2) main determinants it. Two categories consumers observed; frequent (daily) buyers with a focus on quality pleasure less...
Since 1980s, several methods for the determination of lignans in food samples have been developed depending on types and foods analysed, but mostly flaxseed as a reference food. In this work, specific steps preparation lignan secoisolariciresinol analysis by gas chromatography-mass spectrometry method were examined. Ethanol extraction from defatted non-defatted before acid hydrolysis yielded significantly lower concentrations (5172 ± 49 μg/g; 5159 83 μg/g, respectively), when compared to...
Purpose Cookies were not generally viewed as functional contributors to well-being they are primarily perceived confectionery products. The purpose of this paper is evaluate the potential flaxseed-enriched cookies carriers lignans and omega-3 fatty acids – compounds that lacking in western diet. Design/methodology/approach An online questionnaire collected data from Croatian consumers ( n =1,035). majority samples women (73 per cent) age range 15-65 years (97 cent). Most participants...
Abstract Pumpkin seed cake, a by‐product of pumpkin oil production, is potential source nutraceuticals, which remain unexploited by current management practices. This research assessed its bioactive and investigated the effect cryogenic grinding pretreatment on extractability various nonpolar polar molecules. Notable amounts squalene (1,684 mg/kg), phytosterols (3,900 tocopherols (220.3 mg/kg) were extracted from untreated (control) cake together with 72.6 mg/kg protochlorophylls 90.1 total...
Wheat bran is a by-product rich in bioactive compounds, but possess strong polyphenol oxidase (PPO) activity, which can act undesirably on product quality. This study aimed to optimize the particle size (500, 255, and 10 µm) of wheat time amplitude high-intensity ultrasound (HIU) treatment PPO total phenolics, antioxidant water swelling using response surface methodology. The activity decreased depending HIU time. Phenolic content, were dependent size. Temperature rise, amplitude, affected...