A5077853204- Horticultural and Viticultural Research
- Fermentation and Sensory Analysis
- Phytochemicals and Antioxidant Activities
- Plant Physiology and Cultivation Studies
- Wine Industry and Tourism
- Meat and Animal Product Quality
- Biochemical and biochemical processes
- Plant biochemistry and biosynthesis
- Postharvest Quality and Shelf Life Management
- Olfactory and Sensory Function Studies
- Microbial Metabolites in Food Biotechnology
- Nuts composition and effects
- Food Quality and Safety Studies
- Advanced Chemical Sensor Technologies
- Plant and Fungal Interactions Research
- linguistics and terminology studies
- Linguistics, Language Diversity, and Identity
- Agriculture and Biological Studies
- Cooperative Studies and Economics
- Tea Polyphenols and Effects
- Agriculture, Soil, Plant Science
- Polyamine Metabolism and Applications
- Protein Hydrolysis and Bioactive Peptides
- Lubricants and Their Additives
- Botanical Studies and Applications
University of Zagreb
2015-2023
In addition to the production of albumin cheese, biogas and whey powder, has also been used as a raw material for alcoholic beverages. The aim this research was investigate potential using Istrian cheese in distillate. Three batches were produced small-scale plant. remaining after fermented Kluyveromyces marxianus subsp. 5 days then distilled. samples before fermentation, content total solids, protein, milk fat lactose determined. ethanol composition volatile compounds distillate all...
The effect of supplementation Riesling (Vitis vinifera L.) must with ammonium sulphate (AS) ontryptophan (Trp) and indole-3-acetic acid (IAA) metabolism during alcoholic fermentation fourcommercial yeast strains (Uvaferm CEG, Lalvin Cross Evolution, Anchor VIN 13 exoticSPH) were examined. AS addition reduced Trp uptake by yeasts from 1% to 15%. Wines produced byAnchor Uvaferm CEG had the highest concentrations (0.60and 0.59 mg/L respectively). Concentrations total bound IAA decreased all...
Spirits have proliferated and become an indispensable part of most gastronomic cultures around the world. The production consumption fruit brandies, especially plum grape brandies as well pear apple a long tradition in countries Southeast Europe. aim this study was to evaluate 47 produced small distilleries industrial plants from five countries. content common volatile compounds (methanol, higher alcohols fatty acid esters) sensory quality were analysed. Principal component analysis (PCA)...
1. Amidžić Klarić D., I., Mornar A., Polyphenol content and antioxidant activity of commercial blackberry wines from Croatia: Application multivariate analysis for geographic origin differentiation. J. Food Nutr. Res., 2011a , 50, 199–209. Google Scholar
The aim of this work was to investigate the influence cold storage at 2 °C for 180 days on water content, total acids, reducing and sugar, antioxidant activity, polyphenol oxidase profile three Croatian traditional apple cultivars ('Kanadska Reneta', 'Ilzer Rosenapfel', 'Wagener').A significant variation in under investigation noted.The most represented polyphenols all were procyanidin B2 followed by chlorogenic acid, epigallocatechin, epicatechin, phloridzin.After storage, content acid...
One of the main problems in managing germplasm collections perennial crops, such as grapevine, is occurrence synonyms and homonyms among accessions. Traditional identification procedures based on morphological characters are not consistent reliable cases, consequently genetic using DNA-based markers has become popular. In particular microsatellite (SSR) commonly used for grapevine genotyping. Although SSRs codominant, highly reproducible informative, they can be rather laborious....