A5034007492- Microbial Inactivation Methods
- Proteins in Food Systems
- Meat and Animal Product Quality
- Microencapsulation and Drying Processes
- Plasma Applications and Diagnostics
- Polysaccharides Composition and Applications
- Food Industry and Aquatic Biology
- Food composition and properties
- Magnetic and Electromagnetic Effects
- Protein Hydrolysis and Bioactive Peptides
- Freezing and Crystallization Processes
- Phytochemicals and Antioxidant Activities
- Listeria monocytogenes in Food Safety
- Ultrasound and Cavitation Phenomena
- Advanced Chemical Sensor Technologies
- Probiotics and Fermented Foods
- Additive Manufacturing and 3D Printing Technologies
- Spectroscopy and Chemometric Analyses
- Radiation Effects and Dosimetry
- Electrohydrodynamics and Fluid Dynamics
- Food Drying and Modeling
- Microbial Metabolites in Food Biotechnology
- Polyamine Metabolism and Applications
- Selenium in Biological Systems
- Biochemical Analysis and Sensing Techniques
University of Zagreb
2015-2024
University of Mostar
2016
In this study, we designed high fiber cookie recipe without using additives by means of extrusion-based 3D printing. We aimed to relate printing quality and physical properties with dough rheology dietary content depending on the flour (oat, rye, rice, carob flour) fat type (olive oil or butter). The choice influenced all parameters: baking loss, color, line height width, content. Results indicated that lower loss better were obtained for containing olive oil, which had higher viscosity...
The effects of high power ultrasound 24 kHz and bath frequency on the textural pasting properties corn starch suspensions was examined. Suspensions were treated with different intensities treatment times (15 min 30 min) using an probe set bath. treatments probes caused a significant lowering starting gelatinisation temperatures starch. disruption granules by cavitational forces made more permeable to water. highest viscosity observed for 300 W probe. Also, statistically increase in...
Goat's or cow's milk was fortified with 2 g/100 g skimmed powder (SMP), whey protein concentrate (WPC) inulin. All the milks were fermented kefir grains at 25°C for 19 h and stored 10 days 5°C. samples analysed on 1st, 5th 10th day of storage. The acidity level remained very stable in all during storage period. have significantly lower viscosity slightly sensory profiles, mostly due to softer consistency. Concentration ethanol low, regardless type used, especially control samples.
In this work, the influence of high-power ultrasound (HPU) followed by pulsed electric field (PEF) in hurdle concept (HPU + PEF) on content biologically active compounds (BACs) and antioxidant activity strawberry juices stored at 4 °C/7 days was investigated. The HPU performed with an amplitude 25% pulse 50% during 2.5, 5.0 7.5 min, while PEF strength 30 kV cm−1 frequency 100 Hz 1.5, 3 4.5 min. results obtained indicate that synergy mechanisms action for technologies plays a critical role...
Article by Dijana Grgas, Tea Štefanac, Martina Barešić, Merima Toromanović, Jasmina Ibrahimpašić, Tomislava Vukušić Pavičić, Mirna Habuda-Stanić, Zoran Herceg and Tibela Landeka Dragičević published in JSDEWES