59 results on '"Jozinović, Antun"'
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2. A Novel Approach to Serving Plant-Based Confectionery—The Employment of Spray Drying in the Production of Carboxymethyl Cellulose-Based Delivery Systems Enriched with Teucrium montanum L. Extract
3. Isolation and Characterization of Starch from Different Potato Cultivars Grown in Croatia
4. Application of Plant Ingredients for Improving Sustainability of Fresh Pasta
5. Unveiling Apple Diversity: The Quality of Juice Produced from Old vs. Commercial Apple Cultivars
6. Effect of antioxidants on stabilization of mixture hazelnut and linseed oil
7. Influence of Cold Storage on Quality of Croatian Traditional Apple Cultivars
8. Technological Characteristics of Wheat-Fiber-Based Fat Mimetics in Combination with Food Additives
9. Teksturalna i senzorska svojstva ekstrudiranih kukuruznih snack proizvoda s dodatkom pčenice obogaćane cinkom i selenom
10. Identification and Quantification of Polyphenols in Croatian Traditional Apple Varieties
11. Cocoa Shell as an Innovative Ingredient in Chocolate with a Strong Alcoholic Filling
12. Whey as a Carrier Material for Blueberry Bioactive Components: Incorporation in White Chocolate
13. Physical Properties of Starches Modified by Phosphorylation and High-Voltage Electrical Discharge (HVED)
14. Utjecaj prešanja sjemenke crnog kima na proizvodnju i kvalitetu hladno prešanog ulja
15. Influence of Extrusion on Functional Properties of Flour from Selected Wheat and Barley Cultivars Grown in Croatia
16. Changes in Volatile Compounds during Grape Brandy Production from ‘Cabernet Sauvignon’ and ‘Syrah’ Grape Varieties
17. Effect of high-voltage electrical discharge treatment on multi-element content in cocoa shell and chocolates with cocoa shell
18. Valorization of cocoa shell: Impact of high voltage electrical discharge and drying technology on properties of cocoa shell
19. Potato Starch Extrusion and Roasting with Apple Distillery Wastewater as a New Method for Resistant Starch Production
20. Phosphorylation of Maize Starch Enhanced with High-Voltage Electrical Discharge (HVED) Instead of Thermal Treatment
21. Properties of Extruded Snacks Prepared from Corn and Carrot Powder with Ascorbic Acid Addition
22. The Influence of Extruded Sugar Beet Pulp on Cookies' Nutritional, Physical and Sensory Characteristics
23. Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products
24. High Voltage Electric Discharge for Recovery of Chlorogenic Acid from Tobacco Waste
25. Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment
26. Stability of Chocolates Enriched with Cocoa Shell during Storage
27. Cocoa Shell as a Step Forward to Functional Chocolates—Bioactive Components in Chocolates with Different Composition
28. Green Extraction Methods for Extraction of Polyphenolic Compounds from Blueberry Pomace
29. Comparative Evaluation of Bioactive Compounds and Volatile Profile of White Cabbages
30. Properties of Potato Starch Roasted with Apple Distillery Wastewater
31. Does High Voltage Electrical Discharge Treatment Induce Changes in Tannin and Fiber Properties of Cocoa Shell?
32. Difficulties with Use of Cocoa Bean Shell in Food Production and High Voltage Electrical Discharge as a Possible Solution
33. 5-Hydroxymethylfurfural and acrylamide content of cocoa shell treated with high voltage electrical discharge
34. Fullerol C60(OH)24 Nanoparticles Affect Secondary Metabolite Profile of Important Foodborne Mycotoxigenic Fungi In Vitro
35. High Voltage Electrical Discharges and Ultrasound-Assisted Extraction of Phenolics from Indigenous Fungus-Resistant Grape By-Product
36. Effect of Addition of Fibres and Polyphenols on Properties of Chocolate – A Review
37. The Chemistry behind Chocolate Production
38. Mikrobiološka kvaliteta kakaove ljuske
39. Simultaneous Determination of Acrylamide and Hydroxymethylfurfural in Extruded Products by LC-MS/MS Method
40. Impact of high‐voltage electric discharge treatment on cocoa shell phenolic components and methylxanthines
41. High-Voltage Electric Discharge Extraction of Bioactive Compounds from the Cocoa Bean Shell
42. Environmentally Friendly Packaging Materials Based on Thermoplastic Starch
43. Utjecaj dodatka antioksidanasa na oksidacijsku stabilnost goveđeg loja
44. Cocoa husk application in the enrichment of extruded snack products
45. Microstructure and cooking quality of barley-enriched pasta produced at different process parameters
46. Biodegradability of blends based on aliphatic polyester and thermoplastic starch
47. Nutritionally improved third generation snacks produced by supercritical CO 2 extrusion I. Physical and sensory properties
48. Utjecaj mikrovalnog zagrijavanja i dodatka antioksidansa na održivost ekstra djevičanskog maslinovog ulja sorte Oblica
49. Cocoa Shell: A By-Product with Great Potential for Wide Application
50. Resolving the problem of poor expansion in corn extrudates enriched with food industry by-products
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