- Type of paper
: Paper in book
Title: Packaging of agriculture and food stuffs
- Authors:
- Ciković, Nada (6892)
- Andričević, Željko
- Rodin, Ante (18724)
Publisher: Globus
ISBN: 631.115.1(035
Year: 1992
Pages: from 317 to 331
Language: hrvatski
Summary: The role of packaging technology and packaging technics is
of thegreat importance for agriculture and food processing
industry.Packaging materials and packaging systems are discussed
fordifferent kinds of food stuffs. Marketing aspects of foodpackaging as
wellas the development of pakaging materials/methods including regulations
and standardization aspects arealso discussed.
Keywords: agriculture, food industry, food packaging, packaging technology, regulations
- Type of paper
: Paper in journal
Title: Influence of water extracts of spices on the corrosion of
aluminium in sodium chloride solution
- Authors:
- Berković, Katarina (71486)
- Ciković, Nada (6892)
- Dikanović, Željka
Journal: Zeitschrift fuer Lebensmittel-Untersuchung und Forschung
ISSN: 1991-3026
Volume: 193
Year: 1991
Pages: from 449 to 453
Number of references: 22
Language: njemački
Summary: The influence of water-space extracts on the corrosion
ofaluminium in sodium chloride solution was investigated. Modelsolutions of
spice extracts (paprika,peper, garlic, rosemary) andmixtures in sodium
chloride solution were prepared for thedetermination of corrosionpotential
of aluminium. Simoultaneously,pH and conductance of the solutions as a
function of each spiceand its concentration were measured.
Keywords: aluminium, corrosion, sodium chloride, spice extracts, electrochemical methods
- Type of paper
: Paper in journal
Title: Physico-chemical Characteristics of Dehydrated Baby Food
During Storage
- Authors:
- Mesić, Zlata (161034)
- Galić, Kata (58664)
- Gačić, Milica (25823)
- Ciković, Nada (6892)
Journal: PREHRAMBENO-TEHNOLOŠKA I BIOTEHNOLOŠKA REVIJA
Number: 3
ISSN: 0352-9193
Volume: 29
Year: 1991
Pages: from 171 to 175
Number of references: 18
Language: engleski
Summary: To get insight into the intesity of quality changes,
redoxpotential and some phiysico-chemical characteristics weredetermined
(total acidity, conductivity, pH value, moisturecontent,and ascorbic acid
content) in fruit base baby food duringstorage. The samples were packaged
into the triplex films (i.e.polyester-aluminium-polyethilene bags). The
organolepticproperties of products were evaluated by five panelists.
During the six months of storage the greatest changes werereflected on
ascorbic acid content. Vitamin C loss was highestin dehydrated orange and
berries-base baby food, i.e. 38.16 and
34.35 %, respectively. During first four months of storage rHvalue and
water content showed significant difference between thesamples.
Altough physico-chemical changes vere observed, according to thepanelists,
these products kept satisfactory sensory propertiesduring six months of
storage.
Keywords: baby food, redox potential, ascorbic acid, triplex films
- Type of paper
: Paper in journal
Title: Catalytic preparation of diaceton alcohol in controlled
flow conditions
- Authors:
- Sišul, Nikica (43395)
- Ciković, Nada (6892)
- Jelenčić, Jasenka (41450)
Journal: Reactions kinetics and catalysis letters
Number: 1
ISSN: 0133-1736
Volume: 45
Year: 1991
Pages: from 111 to 117
Number of references: 13
Language: engleski
Summary: Catalytic preparation of diacetone alcohol from acetone
wasstudied using strong basic ion exchangers as catalysts. Acontinous
process was carried out in an enlarged laboratoryset-up with controlled
flow rate. Experiments were
performed with respect to experiment duration, temperature, flowrate,
catalysts porosity and caralyst-acetone ratio. The quantityof DAA was
determined by gas chromatografy. The effects oftemperature, catalyst,
porosity and catalyst-acetone ratioon thereaction course were significant
in comparison with otherparameters examined. An exponential depadance of
C/A ratio on DAAyield was found.
Keywords: diacetone acohol, catalityc preparation, ion exchanger, aldolic condensation, strong basic catalyst
- Type of paper
: Paper in journal
Title: Effect of modified atmosphere on the quality of grated
carrots packed in polyethilene foil
- Authors:
- Pospišil, Jasna (38355)
- Marjanović, Marija (148324)
- Katalenić, Marijan (137550)
Journal: PREHRAMBENO-TEHNOLOŠKA I BIOTEHNOLOŠKA REVIJA
Number: 3
ISSN: 0352-9193
Volume: 29
Year: 1991
Pages: from 133 to 139
Number of references: 28
Language: hrvatski
Summary: In order to preserve natural properties of grated acrrots
theinfluence of preparation methods and modified atmosphere in lowdensity
polyethylene packaging of 30 and 70 microm film thicknesson its shelf life
during 10 days storage at 4 and 20 Cwasexamined.
Changes in total mass, pH-values, total and reducing sugars,nitrates (NO3)
and nitrites (NO2), microbiological compositionand organoleptic properties
of raw material were analysed.
It was etablished that grated carrots shelf life can be prolongedup to 5
days if packed in 70 microm polyethylene film in modifiedatmosphere at 4 C.
The modified atmosphere, however , enthances nitrite reductioninto
nitrites, shortening the shel life to 2-3 days.
The whole carrot treatment with 0,5 % solution of K2S2O5 hasadditional
negative efects on the reduction of nitrate intonitrite and in combination
with high initial CO2 concentration inpackaging as well on the row material
odour.
Preservation in modified atmosphere reduces the initial totalbacteria
count.
Keywords: modified atmosphere, food packaging, grated carrots, polyethylene foil
- Type of paper
: Paper in journal
Title: Structural Investigation of N-Arylpyrroles as Iron
Corrosion Inhibitors in Hydrocloric Acid
- Authors:
- Stupnišek-Lisac, Emica
- Metikoš-Huković, Mirjana
- Lenčić, Dubravka
- Vorkapić-Furač, Jasna (53001)
- Berković, Katarina (71486)
Journal: Corrosion NACE
Number: 11
ISSN: 0010-9312
Volume: 48
Year: 1992
Pages: from 924 to 930
Number of references: 16
Language: engleski
Summary: In previous works, the authors found that
substitutedN-aryl-2,5-dimetylpirroles are very effective inhibitors of
ironcorrosion in acid solutions. The efficiency of an inhibitor
inprotecting metals from corrosionis often associated with themolecular
structure of the inhibitor as well as with thedistribution of charge in
the molecule . In this paper, theeffect of the type and the position of the
substituted group ofN-arylpyrrole derivatives on corrosion inhibition of
iron instrong acid-pickling solution (5 mol/dm3 hydrocloric acid)hasbeen
investigated using electrochemical methods. For thispuprpose ,different
substituted N-arylpyrroles were synthesized.The inhibition efficiency of
the substituted N-arylpyrrolescontaining halide ions folows the order F Br
J Cl.
Keywords: acid inhibitors, corrosion rate,hydrochloric acid, organic inhibitors, polarization resistance
- Type of paper
: Paper in journal
Title: Catalytic Preparation of Mesityl Oxide from Acetone
- Authors:
- Sišul, Nikica (43395)
- Ciković, Nada (6892)
- Wolf, Nikola (54274)
- Jelenčić, Jasenka (41450)
Journal: Reactions kinetics and catalysis letters
Number: 1
ISSN: 0133-1736
Volume: 47
Year: 1992
Pages: from 65 to 71
Number of references: 8
Language: engleski
Summary: In the process of the aldol condensation of acetone
thepreparation of mesityl oxide has been studied with respect to
thetemperature and the nature catalyst. Strong basic in
exchangersIonenaustaucher III (Merck III) and Lewatit MP 500 were used
inthe temperature range from 0 to 50 C. Better results areachieved with
Merck III, as is evident from DAA/MO yields, ratecontansts and energy
activation values. Empirical expressions forDAA/MO production are given.
Keywords: catalytic preparation,mesytil oxide, aceton, ion exchanger, basic catalysis
- Type of paper
: Paper in journal
Title: CHANGES OF RHEOLOGICAL PROPERTIES OF INSTANT ICE CREAMS
DURING STORAGE
- Authors:
- Berković, Katarina (71486)
- Ciković, Nada (6892)
- Žitnjak, Vesna
Journal: PODRAVKA ZNANSTVENO STRUČNI ČASOPIS
Number: 1
ISSN: 0352-1753
Volume: 9
Year: 1992
Pages: from 19 to 26
Number of references: 14
Language: hrvatski
Summary: Monitoring of physico-chemical parameters of powdered
vanilla andcoffee ice-creams samples during storage at 293 K and 303 K
wasperformed. Rheological properties of frozen ice-creams duringstorage at
259 K were determined periodically in the 3-monthstime of storage. All the
samples showed a pseudoplastic type offlowing. The
tixotropic/antitixotropic behavior of fresh prepared
instant creams was observed. At the end of storage period thediminution of
apparent viscosity was noted. The changes ofchemical constituents during
storage were not significant.
Keywords: instant cream, ice-cream, rheological properties, pseudoplastic flowing
- Type of paper
: Paper in journal
Title: Monitoring of the Microbial Populations of Filled Tea
Biscuits During Production and Storage
- Authors:
- Halt, Marija (76414)
- Macura, Marija
- Došen, Vera
- Vojvodić, Dajana
Journal: PREHRAMBENO-TEHNOLOŠKA I BIOTEHNOLOŠKA REVIJA
Number: 2
ISSN: 0353-9193
Volume: 30
Year: 1992
Pages: from 113 to 116
Number of references: 13
Language: hrvatski
Summary: This paper describes the monitoring of microbial
populations offilled tea biscuits during production and storage.
It was determined that the raw materials, semiproducts andfinished products
were not markedly contaminated withmicroorganisms.
Aerobic mesophilic bacteria dominated in the analysed samples (aswas
expected) while the yeasts and moulds were significiantlyless persent.
Yeast species of genera Saccharomyces and Candidaand mouldsspecies of
genera Cladosporium, Pennicilium, Aspergillus,Fusarium and Alternaria, were
found predominant.
In the process of production of filled tea biscuits, bacteriafrom genera
Proteus and Escherichia coli were not foundin thesamples of row materials,
semiproducts and finished products.
In the sample of powder milk and mass of raw materials for thecream the
presence of sulfitoreducing clostridia was determined.
Coagulases of positive staphylococci were determined only in thesample of
filled tea biscuits after cooling.In other analysedsamples the presence of
the mentioned bacteria was not determined. During the storage of filled tea
biscuits, the number ofaerobic mesophilic bacteria changed insignificantly.
Keywords: tea bicuit, microbial populations, production of tea biscuits, storage
- Type of paper
: Paper in journal
Title: Extension of shelf life of fresh fruit packed in
modified atmosphere
- Authors:
- Pospišil, Jasna (38355)
Journal: Hrvatski voćarski glasnik
Number: 2
ISSN: 1330-0040
Volume: 2
Year: 1993
Pages: from 25 to 26
Number of references: 6
Language: hrvatski
Summary: Application of low temperature conservation as well as
modifiedatmosphere packaging of fresh fruit was discussd. The respiration
rates of different fresh fruits in MA conditions are given. Theshelf life
of fresh fruit can be prolonged for more 30 days usingthe conditions of low
temperature and MA packaging
Keywords: Fresh fruit, low temperature storage, MA packaging
- Type of paper
: Paper in journal
Title: Influence of aflatoxin B1 on fermentation ativity of
bakery yeast Saccharomyces cerevisiae
- Authors:
- Halt, Marija (76414)
Journal: Znanost i praksa u poljoprivredi i prehrambenoj tehnologiji
Number: 3
ISSN: 0352-1346
Volume: 22
Year: 1992
Pages: from 407 to 415
Number of references: 24
Language: hrvatski
Summary: The influence of aflatoxin B1 on fermentation activity of
bakeryyeast Saccharomyces cerevisiae SCM was investigated. Aflatoxin B1was
found to slow down fermentationactivity of bakery yeastS.Cerevisiae under
experimental conditions. This is displayed ina decreased intensity of
releasing carbon dioxide and ethylalcohol during fermentation yeastactivity
at the temperature 25 Cand 35 C in the presence of various concentrations
of aflatoxinB1. Aflatoxin B1 has a certain influence of the Plivas
activebakery yeast S.cerevisiae in a doughing without sodium chloride.When
sodium chloride is present, however, aflatoxin B1 does notinfluence
fermentation activity of this yeast.
Keywords: aflatoxinn, fermentative activity, bakery yeast
- Type of paper
: Paper in journal
Title: Redox-potential and browning of tomato paste in aluminium
tubes during storage at different temparatures
- Authors:
- Mesić, Zlata (161034)
- Galić, Kata (58664)
- Ciković, Nada (6892)
Journal: Zeitschrift fuer Lebensmittel-Untersuchung und Forschung
ISSN: 0044-3026
Volume: 197
Year: 1993
Pages: from 525 to 530
Number of references: 36
Language: engleski
Summary: The influence of temparture and applied lacquer of
aluminium (Al)tubes on physico-chemical changes of tomato paste during
storageswas studied. Packaging and storage conditions have a
considerableinfluence on both the oxidative changes in the product
andcorrosion behavior of the Al tubes. The greatest changes duringstorage
were ascorbic acid and hidroxymethylfurfural contents;the compounds known
to possess certain oxido-reduction power. Theconsequence of
oxidatio-reduction reactions taking place duringstorage was the
establishment of a particular redoxvalues: thelower the reducing power of
the compounds present, the higher therH value obtained.
Keywords: redox potential, browning, tomato paste, aluminium tubes, storrage
- Type of paper
: Paper in journal
Title:
- Authors:
- Pospišil, Jasna (38355)
- Marjanović, Marija (148324)
- Wilder, Ljerka
Journal: Lebensmittel Technologie
Number: 5
ISSN: 0256-6575
Volume: 27
Year: 1994
Pages: from 122 to 127
Number of references: 27
Language: engleski
Summary: The present investigation was intiated to examine the
possibility of using a biodegradable low density polyethylene (LDPE) film
for packaging shredded vegetables in a modified atmosphere (MAP). A
mathematical model for predicting the respiration rate of prepared
vegetables (O2 consumption and CO2 production) as one of the most important
parameters in the optimisation of MAP packaging was developed. The
efficiency of the proposed model was tested on shredded cabbage packed into
LDPE starch-based film (10 % starch, 0.03 and 0.06 mm thick) and LDPE plain
(standard) film pouches (0.06 mm thick) and stored at 6 oC. The gas
concentration in the pouches, the film permeabilities for O2, CO2 and N2
before use and for O2 and CO2 after use as packaging materials were
measured at 6 oC. After 10 days storage, the organoleptic changes of
shredded cabbage in the pouches were determined. The proposed model for
calculating the respiration rate of shredded vegetables, gave identical
results when both data from the literature and own data for optimal O2 and
CO2 concentrations in the pouch with shredded cabbage were introduced,
indicating that the model is applicable to varying O2 and CO2
concentrations within a wider limit.
Keywords: Respiration rates, biodegradable polymers, modified atmosphere packaging, permeability,
- Type of paper
: Paper in journal
Title: Gas permeability of starch modified low density
polyethylene film
- Authors:
- Marjanović, Marija (148324)
- Pospišil, Jasna (38355)
- Ciković, Nada (6892)
Journal: Kemija u industriji
Number: 10
ISSN: 0022-9830
Volume: 43
Year: 1994
Pages: from 391 to 398
Number of references: 15
Language: hrvatski
Summary: In this work the permeability of low density polyethylene
(LDPE) films containing starch on O2, CO2 and N2 was determined. The mass
fraction of starch in LDPE was 10 %, 15% and 20 % the film thickness 30 and
60 micrometer. Their permeability was compared with those of plain LDPE
film. The experimental temperatures were 7,12 and 20 oC. The
pre-exponential constant as well as the activation energy were calculated
from the results obtained. PE films containing starch have higher O2, CO2
and N2 permeabilites than the film of a plain LDPE (Table 1). The
permeability is particularly higher for CO2 (2 to 3 times) than for other
gases and rises by increasing the starch mass fraction up to 15 % as well
as the increasing temperature. These films have also higher CO2/O2
permeability ratio, which makes them more suitable than the plain LDPE film
for the modified atmosphere packaging of fresh foodstuffs of high
respiration rate. The temperature dependence of permeability of
biodegradable LDPE films was found to follow the Arrhenius relationship.
Keywords: Low density polyethylene, permeability, packaging, modified atmosphere
- Type of paper
: Paper in journal
Title: On the redox potential in brewing process. A review
- Authors:
- Galić, Kata (58664)
- Palić, Angelina (34665)
- Ciković, Katica
Journal: Monatsschrift fur Brauwissenschaft
Number: 4
ISSN: 0723-1520
Volume: 47
Year: 1994
Pages: from 124 to 128
Number of references: 53
Language: engleski
Summary: Oxidations and reductios are well known to occure in
fermentations, thus acetaldehyde must be reduced to give alcohol, of which
it is regarded as the precursor. Organic oxidations and reductions can take
place either by gain and loss of oxygen or by loss and gain of hydrogen
between one substance and another. In this case the transfer of hydrogen
and not of oxygen appears to be the more important in biological
oxidations, which are balanced by the reductions so that the system as a
whole is neither oxidised nor reduced. A bridge between the two substances
and motive power to transfer the hydrogen across it may be imagined. The
former represents a substance that acts alternately as acceptor and donor
of hydrogen, the latter is a specific enzyme or dehydrogenase.
Keywords: Beer, redox-potential, yeast, wort
- Type of paper
: Paper in journal
Title: Storage time as a factor in determining physico-chemical
parameters of new cheese products
- Authors:
- Lalić, Ljerka-Marija (25246)
- Berković, Katarina (71486)
Journal: Acta Alimentaria
Number: 1
Volume: 20
Year: 1991
Pages: from 19 to 24
Number of references: 7
Language: engleski
Summary: Changes of physico-chemical parameters have been determined
for the fresh prepared samples of new products based on fresh cottage
cheese, semolina and eggs with adding of sodium chloride, cooked chopped
spinach, hot red pepper, sucrose, vanilla sugar and cinnamon, and for the
samples stored at -14 oC. At definite periods of time the changes in
electroconductivity values during frying, were determined as well as
products were checked for homogeneity. The amount of nitrate, nitrite and
iron was established in cooked spinach and in the samples with the addition
of spinach and cottage cheese amounting to the weight share of 25 %.
Keywords: New cheese products, changes in physico-chemical parameters, pH, degree of acidity, electroconductivity
- Type of paper
: Paper in journal
Title: Rheological Characteristics of New Products Based on Pear
Fruit Jelly
- Authors:
- Lalić, Ljerka-Marija (25246)
- Berković, Katarina (71486)
Journal: Prehrambena industrija
Number: 1-2
Volume: 3
Year: 1992
Pages: from 19 to 22
Number of references: 6
Language: hrvatski
Summary: The stability of semi-hard systems prepared by mixing of
different mass content of butter and lecithin, respectively, into pear
fruit jelly has been followed furing storage in glass jar and polyethylene
ambalage by determination of rheological characteristics as well as by
visual tracing of separated liquid phase of system. The influence of
storage temperature, as well as type of packaging material have been
investigated.
Keywords: Fruit jelly, rheology, storage, packaging materials
- Type of paper
: Paper in journal
Title: Reduction mechanism of
3-hydroxy-4-hydroxyiminomethyl-5-hydroxymethyl-1,2-dimethylpyridinium
iodide in an acidic medium
- Authors:
- Raspor, Biserka
- Vorkapić-Furač, Jasna (53001)
- Berković, Katarina (71486)
Journal: Journal of Electroanalytical Chemistry
Volume: 367
Year: 1994
Pages: from 149 to 155
Number of references: 17
Language: engleski
Summary: The reduction mechanism of the selected oxime (HS10) has
been studied by normal pulse polarography (NPP) from a Britton-Robinson
buffer of pH 2.6 predominantly on a static merciry drop electrode (SMDE).
At pH 2.6, 99% of HS10 is present in the undissociated hydrophobic form.
The limiting reduction current is diffusion controlled.
Keywords: Reduction, oxime, polarography, static mercury drop electrode, diffusion
- Type of paper
: Paper in journal
Title: Aspergillus flavus and aflatoxin B1 in flour production
- Authors:
- Halt, Marija (76414)
Journal: European Journal of Epidemiology
Volume: 10
Year: 1994
Pages: from 555 to 558
Language: engleski
Summary: This paper discusses the results of investigations of
contamination with aflatoxin producing fungi and aflatoxin B1 affecting 545
samples of wheat grains, 475 samples of intermediate products of wheat
grain being milled to flour (like middlings) and 238 samples of flour. A
significant contamination with moulds was detected in analysed samples.
Although Aspergillus (34.87 %) and Pencillium (32.37 %) dominated, other
types were also present e.g., Cladosporium, Fusarium, Mucor,
Alternatio,Rhizopus,, Absidia and Trichoderma (listed in order of
frequency). The presence of Aspergillus flavus, the known aflatoxin
producer, was detected in 9.94% of analysed samples. Isolates of A.Flavus
were capable of producing aflatoxin B1 under favourable conditions.
Aflatoxin B1 was found in 76.8% of samples contaminated with A.flavus. The
highest contamination with aflatoxin B1 was detected in wheat grain
samples. Contaminations was lower in flour samples. With regard to proposed
standards given by the FAO and WHO under which the content of aflatoxin
should not exceed 30 micro grams/kilograms in food products only two of 96
samples did not meet these criteria.
Keywords: Aflatoxin, flour, moulds
- Type of paper
: Paper in journal
Title: Contamination of cereals, flour and pastry with mould
species of Aspergillus flavus and Aflatoxin B1 in the region of Slavonia
and Baranja
- Authors:
- Halt, Marija (76414)
Journal: PREHRAMBENO-TEHNOLOŠKA I BIOTEHNOLOŠKA REVIJA
Number: 1
ISSN: 0352-9193
Volume: 32
Year: 1994
Pages: from 21 to 24
Language: hrvatski
Summary: The paper presents research results regarding contamination
level of cereals, flour and pastry (548 samples) with mould species of
Aspergillus flavus, the known aflatoxin producer. This species was found in
58 out of 465 analysed samples of flour and pastry. Presence of aflatoxin
B1 with a mass fraction of 2 to 10 ppb was detected in 62% of flour samples
contaminated by A.flavus. Presence of aflatoxin B1 of 2 ppb was detected in
just two out of 15 pastry samples which were contaminated by mould species
of A.flavus. Mould species of A. flavus was detected in 32 out of 83
analysed samples of corn and barley. 27 samples, prowed to contain
A.flavus, contained also aflatoxin B1 with a mass fraction of 5 to 20 ppb.
Keywords: Cereals, contamination, mould, aflatoxin
- Type of paper
: Paper in proceedings
Title: New approach in food packaging
- Authors:
- Ciković, Nada (6892)
Proceedings title: Advances in food process engineering
Language: engleski
Place: Zagreb
Year: 1992
Pages: from 160 to 166
Meeting: EFAPTEM short intensive course
Held: from 06/08/92 to 06/16/92
Summary: A review is given concering a new approach in
foodprocessing/food packaging technology such as ultra-high oven,modified
atmosphere packaging, vacuum cooking/packagingtechnology, sachet generation
methods (oxygen absorbents, ethanolvapor generators, and other improvements
in food packaging.
Keywords: food packaging, UHT packaging, MA packaging, vacuum cooking/packaging, sachet generation
- Type of paper
: Paper in proceedings
Title: Use of modified atmosphere in food preservation
- Authors:
- Pospišil, Jasna (38355)
Proceedings title: Advances in food proces engineering
Language: engleski
Place: Zagreb
Year: 1992
Pages: from 167 to 176
Meeting: EFAPTEM short intensive course
Held: from 06/08/92 to 06/16/92
Summary: Basic principles of controlled/modified atmosphere
packaging aregiven. Critical parameters and methods of
atmosphericmodification are disscused. Factors affecting MA preservation
andpalstic films for MA packaging are also reviwed.
Keywords: CA packaging, MA packaging, MA preservation, atmospheric modification, packaging systems
- Type of paper
: Paper in proceedings
Title: Tin corrosion in fruit juices
- Authors:
- Berković, Katarina (71486)
- Ciković, Nada (6892)
- Galić, Kata (58664)
- Pavić, Mirjana (149426)
Proceedings title: Zbornik radova 10. savjetovanja o zaštiti materijala i industrijskom finišu
Language: hrvatski
Place: Zagreb
Year: 1992
Pages: from 11 to 14
Meeting: 10. Savjetovanje o zaštiti materijala i industriskom finišu
Held: from 06/18/92 to 06/19/92
Summary: Electrochemical research of corrosion processof tin and
iron infruit juices (apple,cherry, lemon, orange, grape,
pineapple,maracuja) has been performed using
potentiostatic/Taffelextrapolation methods. Corrosion parameters were
determined inall the systems. Corrosion rate was calculated and compared
tothat wich was determined by the weight loss method. Tin/ironquantities
were also determined in tinplate cans during 18 monthstorage of fruit
juices. The results obtained have given aninsight into the corrosion
behavior of the systems performed.
Keywords: corrosion, electrochemical methods, tin, iron, fruit juice,
- Type of paper
: Paper in proceedings
Title: Influence of temperature on tin corrosion in salt
solutions
- Authors:
- Galić, Kata (58664)
- Pavić, Mirjana (149426)
- Ciković, Nada (6892)
- Berković, Katarina (71486)
Proceedings title: 10. Savjetovanje o zaštiti materijala i industrijskom finišu
Language: hrvatski
Place: Zagreb
Year: 1992
Pages: from 33 to 37
Meeting: 10. Savjetovanje o zaštiti materijala i industrijskom finišu
Held: from 06/18/92 to 06/19/92
Summary: Electrochemical behevior of tin in salt solution was
investigatedin the temperature range from 25 to 85 centigrades.
Sodiumchloride solution (2% wt) was inhibited by sodium nitrate andsodium
nitrite (0,002% wt.) respectively. The results obtainedhave shown a
significant current increase with increasingtemperature.Sodium nitrite was
found to have a promotiveinfluence on tin corrosion process.Simultaneusly
sodium nitrateshowed an inhibitive effect at the same experimental
conditions.
Keywords: electrochemical behavior, corrosion,inhibition, tin, sodium chloride, sodium nitrite, sodium nitrate
- Type of paper
: Paper in proceedings
Title: The effect of L-ascorbic acid on the corrosion of iron in
sodium chloride solutions
- Authors:
- Berković, Katarina (71486)
- Ciković, Katica
- Prejac, Sandra (900706)
Proceedings title: 11. Savjetovanje o zaštiti materijala i industrijskom finišu
Language: hrvatski
Place: Zagreb
Year: 1994
Pages: from 9 to 21
Meeting: 11. Savjetovanje o zaštiti materijala i industrijskom finišu
Held: from 06/23/94 to 06/24/94
- Type of paper
: Paper in proceedings
Title: Physico-chemical and electrochemical characteristics of
lacquered aluminium tubes aimed for food packaging
- Authors:
- Mesić, Zlata (161034)
- Galić, Kata (58664)
- Ciković, Katica
Proceedings title: Proceedings of the Symposium on Corrosion Protection by Organic Coatings
Language: engleski
Place: Cambridge, United Kingdom
Year: 1994
Pages: from 40 to 50
Meeting: Symposium on Corrosion Protection by Organic Coatings
Held: from 09/12/94 to 09/16/94
Summary: In this paper Al-tubes with single and double coat solvent
and waterborne lacquer, based on epoxy-phenolic resins, were analysed.
Specific migration,i.e., the amount of aluminium entering into either food
simulant (3% acetic acid) or real food product (tomato paste) were
analysed. For the global migration measurements distilled water, 10%
alcohol (v/v) and 3% acetic acid (v/v) were used as model solution. The
porosity of the lacquers on aluminium samples was determined by both
chemical and electrochemical methods. Furthermore the level of residual
volatile solvents as well as lacquer identification by Infra.Red spectra
were analysed. The results showed that the amount of migrated aluminium is
higher in tomato paste packaged in Al-tubes with solvent based lacquers,
but is lower when using 3% acetic acid as an electrolyte. The porosity of
solvent based lacquers, generally is better compared with water based
lacquer. Lower values for the global migration and residual solvents were
found for the samples with water based lacquer.
Keywords: Aluminium, tomato paste, migration, porosity, residual solvents, food simulants
- Type of paper
: Paper in proceedings
Title: A study of the inhibiting action of thioglycollic acid on
the corrosion of lacquered aluminium in acid solution
- Authors:
- Galić, Kata (58664)
- Scantlebury, David
Proceedings title: Proceedings of the 8th European Symposium on Corrosion Inhibitors (8 SEIC)
Language: engleski
Place: Ferrara, Italy
Year: 1995
Pages: from 621 to 632
Meeting: 8th European Symposium on Corrosion Inhibitors (8 SEIC)
Held: from 09/17/95 to 09/22/95
Summary: Impedance measurements have been used to study the
corrosion performance of pure and lacquered aluminium samples during
exposure to acetic acid solution with and without an inhibitor. The
impedance response changed with time showing the development of two
semicircles after certain period of time. Thioglycollic acid addition into
3 % acetic acid solution showed only a temporally inhibitory effect on
corrosion process taking place on metal substrate through pores in the
coating.
Keywords: Aluminium, corrosion, ihhibitor, thioglycollic acid, impedance
- Type of paper
: Paper in proceedings
Title: Electroconductivity and viscosity measurement of some
honey types
- Authors:
- Berković, Katarina (71486)
- Lalić, Ljerka-Marija (25246)
Proceedings title: Proceedings of the 6. European Conference on Food Chemistry
Language: engleski
Place: Hamburg, Germany
Year: 1991
ISBN/ISSN: 3-86022-004-7
Pages: from 540 to 546
Meeting: 6.European Conference on Food Chemistry
Held: from 09/22/91 to 09/26/91
Summary: The maximal electroconductivity of honey diluted with 5-95%
mass content of water as well as honey enriched with pollen (granular and
dusty) have been determined. The maximum electroconductivity value for all
samples has not been reached at the same dilution. It depended on sort of
honey as well as mass content of pollen added. Some physico-chemical
parameters have been determined for honey samples of acacia and chestnut
respectively.
Keywords: Electroconductivity, honey, physico-chemical characteristics
- Type of paper
: Paper in proceedings
Title: Determination of physico-chemical properties of yogurt
enriched with sucrose, honey, and artificial sweeteners
- Authors:
- Berković, Katarina (71486)
- Lalić, Ljerka-Marija (25246)
Proceedings title: Proceedings of Euro Food Chem VII
Language: engleski
Place: Valencia, Spain
Year: 1993
Pages: from 81 to 86
Meeting: Euro Food Chem VII
Held: from 09/20/93 to 09/22/93
Summary: The influence of sucrose, honey and artificial sweeteners
addition to the reconstituted yogurt and acidophilus milk prepared samples
on their rheological properties, electrical conductivity, and organoleptic
properties during storage for 30 days at the temperature of 278 K has been
investigated. The results of determinations were compared with the values
for fermented yogurt and acidophilus milk without sucrose, honey and
artificial sweeteners. Physico-chemical changes were traced according to
electrical conductivity, viscosity and evaluation of organoleptic
properties.
Keywords: Honey, sweeteners, yogurt, physico-chemical characteristics
- Type of paper
: Paper in proceedings
Title: Influence of storage temperature on fresh cheese quality
- Authors:
- Lalić, Ljerka-Marija (25246)
- Berković, Katarina (71486)
Proceedings title: Proceedings of Euro Food VII
Language: engleski
Place: Valencia, Spain
Year: 1993
Pages: from 93 to 97
Meeting: Euro Food Chem VII
Held: from 09/20/93 to 09/22/93
Summary: In this paper the influence of low temperature on cheese
properties and validity of three types of fresh cheese, containing small
amounts, 30% and 60% of milk fat was analysed. One group of samples was
stored for 30 days at 281 K while the other one, after rapid freezing with
liquid nitrogen was stored at 248 K. Fresh as well as defrosted samples
were analysed for pH, total acidity, milk fat content and electrical
conductivity. Organoleptic evaluation was performed using scoring method.
Keywords: Cheese quality, storage, properties, physico-chemical characteristics
- Type of paper
: Summary in proceedings
Title: The inhibition effect of ascorbic and folic acids on tin
corrosion in sodium chloride
- Authors:
- Berković, Katarina (71486)
- Ciković, Nada (6892)
Proceedings title: Proceedings of 42 nd ISE Meeting, Montreux
Language: engleski
Place: Montreux, Švicarska
Year: 1991
Pages: from 423 to 0
Meeting: 42 nd ISE Meeting
Held: from 08/25/91 to 08/30/91
Summary: Some organic acids such as ascorbic (Vitamin C) and folic
acid
(vitamin M) are natural components of fruits and vegetables. Thusthey have
a certain influence on metal corrosion whwn packingfood stuffs in aluminium
and tinplate cans. Todetermine such aninfluence corrosion of tin in model
solutions "Sodium chloride-ascorbic acid" and "Sodium chloride-folic acid"
was performedvarying solution concentration.
A possible inhibition mehanism as well as an inhibition effect
ofascorbic/folic acid on tin corrosion processin sodium chloridewere
evaluated by determining corrosion parameters such an massloss, stead
state potential, corrosion current obtained frompotentiostatic polarization
curves/polarization resistance,surface layer composition on tin electrode
using A.E.S. method.Experimental conditions: concentration 0,03 %- O,3% for
sodiumchloride, 100-500 ppm for organic acids, temperature 293 K (20C).
It was found that folic acid showed an inhibition effect on tincorrosion in
sodium chloride, better and higher inhibitorconcentration , due to
procective chemisorbed layer on tinsurface. The inhibitor efficiency was
about 40 %. On the contraryascorbic acid in concentration examined showed
an accelerationeffect magnifying the corrosion current amost 10 times.
Keywords: inhibition effect, corrosion of tin, ascorbic acid, folic acid
- Type of paper
: Summary in proceedings
Title: Effect of citric acid and storage conditions on mushroom
browning
- Authors:
- Pospišil, Jasna (38355)
- Marjanović, Marija (148324)
Proceedings title: International Food Technology Exposition & Conference
Language: engleski
Place: The Hague, Nizozemska
Year: 1992
Pages: from 112 to 113
Meeting: International Food Technology Exposition & Conference
Held: from 11/15/92 to 11/18/92
Summary: The effect of different levels of citric acid (CA)
treatment aswell as storage at various relative humidities (RH)
andtemperatures on browning of mushrooms was examined. Afterharvest,
mushrom were washed and treated with 0,01 % NaOCl solution to reduce the
initial bacterial count. Pretretmant ofmushrooms for 2 min with 1 % CA
solution before storage, reducesthe L value, obtained bu Erichsen
Colorimetar (from 85,7 to 72,3)and dry matter the increase in total phenols
in mushrooms duringstorage, compared with nontreated mushrooms and those
treatedwith 0,5% and 1,5% CA solution. These changes were
significientlyless at 7 C and 95 % RH in the storage enviroment
withcirculation air than at 20 C and 50 % RH in the enviromentwithout
circulation. In the case of circulating air RH had nosignificant effecton
the browning extent in mushrooms.
During 4-days storage at 7 C and 20 Cthere were linearrelationships between
whitenesses and total phenol content atboth 50 % and 95 % RH.
Keywords: citric acid, browning of mushrooms, storage conditions,
- Type of paper
: Summary in proceedings
Title: Colour and Oxidation-reduction properties of spinach
during frozen puree production (technological procedure)
- Authors:
- Vrtovšnik, G
- Pospišil, Jasna (38355)
- Dikanović, Željka
Proceedings title: 2. Hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
Language: hrvatski
Place: Zagreb
Year: 1994
Pages: from 31 to 31
Meeting: 2.Hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
Held: from 06/15/94 to 06/10/94
- Type of paper
: Summary in proceedings
Title: Color and Peroxidase Activity of Spinach Stored in Various
Plastic Packages
- Authors:
- Pospišil, Jasna (38355)
- Horvat, D
Proceedings title: 9th World Congress of Food Science and Technology
Language: engleski
Place: Budapest, Hungary
Year: 1995
Pages: from 137 to 137
Meeting: 9th World Congress of Food Science and Technology
Held: from 07/30/95 to 08/04/95
- Type of paper
: Summary in proceedings
Title: The influence of law regulations on the production and
development of food industry
- Authors:
- Pirjavec, Darinka (96622)
- Gošek, Zoran (116576)
Proceedings title: Prvi znanstveno-stručni skup, Ekološki podobna ambalaža
Language: hrvatski
Place: Zagreb
Year: 1994
Pages: from 17 to 17
Meeting: Prvi znanstveno-stručni skup, Ekološki podobna ambalaža
Held: from 05/19/94 to 05/20/94
- Type of paper
: Summary in proceedings
Title: Corrosion behaviour of tin and iron in fungicide solution
of tetramethyltiuram bisulfide
- Authors:
- Berković, Katarina (71486)
- Ciković, Nada (6892)
Proceedings title: 45th ISE Meeting
Language: engleski
Place: Porto, Portugal
Year: 1994
Pages: from II-10 to II-10
Meeting: 45th ISE Meeting
Held: from 08/28/94 to 09/02/94
- Type of paper
: Summary in proceedings
Title: Analysis of Organic Coatings on Aluminium
- Authors:
- Galić, Kata (58664)
- Ciković, Nada (6892)
- Mesić, Zlata (161034)
Proceedings title: 2.Hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
Language: hrvatski
Place: Zagreb
Year: 1994
Pages: from 17 to 17
Meeting: 2. Hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
Held: from 06/15/94 to 06/17/94
- Type of paper
: Summary in proceedings
Title: Migrations in the system of aluminium-tomato past
- Authors:
- Mesić, Zlata (161034)
- Galić, Kata (58664)
- Ciković, Nada (6892)
Proceedings title: 2.Hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
Language: hrvatski
Place: Zagreb
Year: 1994
Pages: from 32 to 32
Meeting: 2. Hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
Held: from 06/15/94 to 06/17/94
- Type of paper
: Summary in proceedings
Title: Odours problems from coating packaging materials and
methods for odour determination
- Authors:
- Pirjavec, Darinka (96622)
- Vranar, A
Proceedings title: 2. Hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
Language: hrvatski
Place: Zagreb
Year: 1994
Pages: from 117 to 117
Meeting: 2.Hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
Held: from 06/15/94 to 06/17/94
- Type of paper
: Summary in proceedings
Title: Biotechnology, Food Technology and
Nutrition-Compatibilities and Discrepancies
- Authors:
- Lovrić, Tomislav (57356)
- Ciković, Nada (6892)
Proceedings title: 2.Hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
Language: hrvatski
Place: Zagreb
Year: 1994
Pages: from 174 to 174
Meeting: 2.Hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
Held: from 06/15/94 to 06/17/94
- Type of paper
: Summary in proceedings
Title: Postgraduate programs
- Authors:
- Ciković, Nada (6892)
- Matošić, Srećko (71284)
Proceedings title: 2.Hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
Language: hrvatski
Place: Zagreb
Year: 1994
Pages: from 176 to 176
Meeting: 2. Hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
Held: from 06/15/94 to 06/17/94
- Type of paper
: Summary in proceedings
Title: The role of cereals in future nutrition
- Authors:
- Ugarčić-Hardi, Ž.
- Hackenberger, D.
- Halt, Marija (76414)
- Perić, Lj.
Proceedings title: ICC Jubilee Conference
Language: engleski
Place: Vienna, Austria
Year: 1995
Meeting: ICC Jubilee Conference
Held: from 05/21/95 to 05/24/95
- Type of paper
: Summary in proceedings
Title: The contamination of dough with moulds
- Authors:
- Halt, Marija (76414)
- Jukić, J.
Proceedings title: Ružićkini dani-Sastanak kemičara i tehnologa Slavonije i Baranje
Language: hrvatski
Place: Osijek
Year: 1993
Meeting: Ružićkini dani-Sastanak kemičara i tehnologa Slavonije i Baranje
Held: from 09/23/93 to 09/24/93
- Type of paper
: Ph.D.
Title: The interaction of aluminium tubes with tomato based
products during storage
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Author: MESIĆ ZLATA
Date of defense: 01/07/94
Language: hrvatski
Number of pages: 164
Summary: Altought tomato paste and tomato products have been
invesigatedby many authors, mainly on colour, flavour
eveluation,stabilityas well as rheological properties little is known
aboutredox potential measurements in these products.
The aim of this study was to investigate physico - chemicalchanges and
their influence on the rH of tomato paste packaged inaluminium (Al) tubes
with four different applied lacquers aswellas in unlacquered Al-tubes. The
effect of temperature ( 4 C,
20 C i 40 C) during storage was also investigated.
Packaging and storage conditions have a conseridable influenceonboth the
oxidative changes in the product and corrosion behaviourof the Al - tubes.
The greatest changes during storage occurred on the asorbic acid(AA) and
hydroxymethylfurfural (HMF) contens, i.e. the compoundsknown to posses
certain oxido - reduction power. The consequenceof oxidation - reduction
reactions taking place during storage was the estabilishment ofparticular
redox values; the lower the reducing power of thecompounds present, the
higher the rH value obtained.
The amount of aluminium migrated from the tube into the productswas
considerably higher in unlacquered Al- tubes than inlacquered ones. The
porosity of single - coat lacquered tubes washigher compared to double -
coat lacquered tubes. In this caseporosity of a regular was higher than of
an ecological lacquer.
Residual solvent concentration was mainly between 0,9 and 1,9mg/dm2.
During 12 months storage lacquer coat on Al - tubes remainedchemically
unchangeed which was confirmed bu IR - method.
Keywords: Aluminium tubes, Corrosion, Electrochemical changes, Physico - chemical changes, Storage, Tomato paste.
- Type of paper
: Mentorship
Title: Stabilty observation of shredded cabbage packaged into
modified polyethylene film
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: POSPIŠIL JASNA
Date of defense: 06/25/95
Number of pages: 60
Author: Ciković Katica
Degree level: D.A.
- Type of paper
: Mentorship
Title: The influence of relative humidity and storing temperature
on the respiration intensity of mushrums
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: POSPIŠIL JASNA
Date of defense: 06/25/95
Number of pages: 42
Author: Vučetić Željka
Degree level: D.A.
- Type of paper
: Mentorship
Title: Mass and colour changes of shredded cabbage during storage
in biodegradable package
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: POSPIŠIL JASNA
Date of defense: 02/27/92
Number of pages: 57
Author: Bilanović Biljana
Degree level: D.A.
- Type of paper
: Mentorship
Title: The influence of modified atmosphere on sensory changes of
shredded cabbage packaged in biodegradable foil
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: POSPIŠIL JASNA
Date of defense: 10/27/92
Number of pages: 38
Author: Vrbanić Dražen
Degree level: D.A.
- Type of paper
: Mentorship
Title: The influence of modified atmosphere on the peroxidase
activity and colour changes of spinach during storage
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: POSPIŠIL JASNA
Date of defense: 03/25/95
Number of pages: 48
Author: Horvat Dražen
Degree level: D.A.
- Type of paper
: Mentorship
Title: The influence of treatment and storage conditions on
respiration intensity and polyfenloxidase activity of mushroms
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: POSPIŠIL JASNA
Date of defense: 06/25/91
Number of pages: 68
Author: Grudić Dragica
Degree level: D.A.
- Type of paper
: Mentorship
Title: Characteristics as applications of metal packaging
materials in food industry
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: GALIĆ KATA
Date of defense: 02/03/93
Number of pages: 96
Author: Jurić dipl.ing. Davorka
Degree level: D.A.
- Type of paper
: Mentorship
Title: The influence of temperature on oxygen and nitrogen
permeation through laminates
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: GALIĆ KATA
Date of defense: 07/21/93
Number of pages: 81
Author: Petrović dipl.ing. Dijana
Degree level: D.A.
- Type of paper
: Mentorship
Title: Characteristics and applicatins of polymer materials for
food packaging
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: GALIĆ KATA
Date of defense: 06/05/95
Number of pages: 89
Author: Vesel dipl.ing. Mojca
Degree level: D.A.
- Type of paper
: Mentorship
Title: Organic coating analysis on tinplate
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: GALIĆ KATA
Date of defense: 07/17/95
Number of pages: 57
Author: Marković dipl.ing. Marijana
Degree level: D.A.
- Type of paper
: Mentorship
Title: Ecological legislation and standards on plastic packages
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: CIKOVIĆ NADA
Date of defense: 10/04/95
Number of pages: 88
Author: Beljo dipl.ing. Josipa
Degree level: D.A.
- Type of paper
: Mentorship
Title: Redox potential changes during fast fermentation of
sausages
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: CIKOVIĆ NADA
Date of defense: 07/02/92
Number of pages: 40
Author: Orehovec dipl.ing. Ljubica
Degree level: D.A.
- Type of paper
: Mentorship
Title: Nitrite degradation during fermentation and storage of
fast fermented sausages
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: CIKOVIĆ NADA
Date of defense: 07/02/92
Number of pages: 45
Author: Vekić dipl.ing. Anita
Degree level: D.A.
- Type of paper
: Mentorship
Title: The influence of packaging materials on shelf-life of
bakery products on roon temperature
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: CIKOVIĆ NADA
Date of defense: 10/27/92
Number of pages: 50
Author: Budiselić dipl.ing. Marija
Degree level: D.A.
- Type of paper
: Mentorship
Title: The shelf-life of bakery products in plastick package
during storage at tropic conditions
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: CIKOVIĆ NADA
Date of defense: 11/24/92
Number of pages: 40
Author: Sever-Koren dipl.ing. Anita
Degree level: D.A.
- Type of paper
: Mentorship
Title: The influence of refrigeration on shelf-life of bakery
products packaged into plastic materials
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: CIKOVIĆ NADA
Date of defense: 12/23/92
Number of pages: 43
Author: Cestarić dipl.ing. Gordana
Degree level: D.A.
- Type of paper
: Mentorship
Title: Legislation and standards on ecological metal packages
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: CIKOVIĆ NADA
Date of defense: 04/26/95
Number of pages: 100
Author: Gregac dipl.ing. Dubravka
Degree level: D.A.
- Type of paper
: Mentorship
Title: The influence of type and concentration of additives on
shelf-life of bakery produkts packaged into polymer films
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: CIKOVIĆ NADA
Date of defense: 02/28/95
Number of pages: 61
Author: Novak dipl.ing. Robert
Degree level: D.A.
- Type of paper
: Mentorship
Title: The influence of type and concentration of additives on
shelf-life of toast packaged into polymer films
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: CIKOVIĆ NADA
Date of defense: 01/28/95
Number of pages: 60
Author: Tomljenović dipl.ing. Kristijan
Degree level: D.A.
- Type of paper
: Mentorship
Title: Investigations of contamination of pastry with aflatoxin
producing moulds
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: HALT MARIJA
Date of defense: 04/02/92
Number of pages: 55
Author: Pavičević dipl.ing. Milan
Degree level: D.A.
- Type of paper
: Mentorship
Title: Investigation of corrosion processes of tin in orange and
pineapple juices
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: BERKOVIĆ KATARINA
Date of defense: 06/06/91
Number of pages: 91
Author: Nikolić dipl.ing. Irena
Degree level: D.A.
- Type of paper
: Mentorship
Title: Study of viscosity of rehidrated baby food
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: BERKOVIĆ KATARINA
Date of defense: 06/20/91
Number of pages: 55
Author: Trbojević dipl.ing. Sonja
Degree level: D.A.
- Type of paper
: Mentorship
Title: Investigation of kinetics of dehidrated baby food swelling
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: BERKOVIĆ KATARINA
Date of defense: 08/02/91
Number of pages: 55
Author: Lebo dipl.ing. Marija
Degree level: D.A.
- Type of paper
: Mentorship
Title: Iron Corrosion in orange juice with added fungicides
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: BERKOVIĆ KATARINA
Date of defense: 07/02/92
Number of pages: 51
Author: Kačanić dipl.ing. Đani
Degree level: D.A.
- Type of paper
: Mentorship
Title: Investigation of metal and plastic foils
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: BERKOVIĆ KATARINA
Date of defense: 07/07/92
Number of pages: 55
Author: Beganović dipl.ing. Arabela
Degree level: D.A.
- Type of paper
: Mentorship
Title: Study of rheological properties of "Ledeni desert" creams
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: BERKOVIĆ KATARINA
Date of defense: 07/02/92
Number of pages: 77
Author: Žitnjak dipl.ing. Vesna
Degree level: D.A.
- Type of paper
: Mentorship
Title: Tin corrosion in orange juices with added fungicides
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: BERKOVIĆ KATARINA
Date of defense: 07/02/92
Number of pages: 69
Author: Sorić dipl.ing. Mirko
Degree level: D.A.
- Type of paper
: Mentorship
Title: Influence of iron and tin on contamination of maracuia
nectars during storage
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: BERKOVIĆ KATARINA
Date of defense: 07/09/92
Number of pages: 43
Author: Milošević dipl.ing. Slobodan
Degree level: D.A.
- Type of paper
: Mentorship
Title: Rheological properties investigation of puddings
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: BERKOVIĆ KATARINA
Date of defense: 03/03/93
Number of pages: 70
Author: Škrobot dipl.ing. Božica
Degree level: D.A.
- Type of paper
: Mentorship
Title: Rheological properties of instant puddings during storage
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: BERKOVIĆ KATARINA
Date of defense: 02/25/93
Number of pages: 72
Author: Kapusta dipl.ing. Sanja
Degree level: D.A.
- Type of paper
: Mentorship
Title: Study of inhibiting properties of some pyridinium salts
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: BERKOVIĆ KATARINA
Date of defense: 07/06/93
Number of pages: 80
Author: Vampovac dipl.ing. Inga
Degree level: D.A.
- Type of paper
: Mentorship
Title: Investigation of rheological properties of "Gustin" and
"Ledeni desert" during storage
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: BERKOVIĆ KATARINA
Date of defense: 07/07/93
Number of pages: 100
Author: Belavić dipl.ing. Tanja
Degree level: D.A.
- Type of paper
: Mentorship
Title: Iron corrosion in sodium chloride solutions with added
ascorbic acid
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: BERKOVIĆ KATARINA
Date of defense: 04/28/94
Number of pages: 58
Author: Zeman dipl.ing. Vlatka
Degree level: D.A.
- Type of paper
: Mentorship
Title: Investigation of pyridinium salts influence on iron
corrosion in acid medium
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: BERKOVIĆ KATARINA
Date of defense: 01/27/94
Number of pages: 60
Author: Prejac dipl.ing. Sandra
Degree level: D.A.
- Type of paper
: Mentorship
Title: Rheological properties of creams during storage
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: BERKOVIĆ KATARINA
Date of defense: 05/26/94
Number of pages: 49
Author: Balaško dipl.ing. Dunja
Degree level: D.A.
- Type of paper
: Mentorship
Title: Iron corrosion in sodium chloride solutions with added
ascorbic acid
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: BERKOVIĆ KATARINA
Date of defense: 01/31/95
Number of pages: 57
Author: Zoretić dipl.ing. Valentina
Degree level: D.A.
- Type of paper
: Mentorship
Title: Influence of pyridinium salts on iron corrosion in
sulphuric acid
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: BERKOVIĆ KATARINA
Date of defense: 03/29/95
Number of pages: 50
Author: Anić Ćurko dipl.ing. Aleksandra
Degree level: D.A.
- Type of paper
: Mentorship
Title: Influence of pyridinium salts on iron corrosion in chloric
acid
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: BERKOVIĆ KATARINA
Date of defense: 04/26/95
Number of pages: 56
Author: Bago dipl.ing. Anita
Degree level: D.A.
- Type of paper
: Mentorship
Title: Influence of storage temperature on rheological properties
of cream "Ledene kreme"
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: BERKOVIĆ KATARINA
Date of defense: 07/03/95
Number of pages: 77
Author: Oberan dipl.ing. Mariela
Degree level: D.A.
- Type of paper
: Mentorship
Title: Influence of pectines and ascorbic acid on tin corrosion
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: BERKOVIĆ KATARINA
Date of defense: 07/12/95
Number of pages: 51
Author: Bešić dipl.ing. Dinka
Degree level: D.A.
- Type of paper
: Mentorship
Title: Rheological parameters of creams
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Mentor: BERKOVIĆ KATARINA
Date of defense: 07/12/95
Number of pages: 85
Author: Barišić dipl.ing. Mirta
Degree level: D.A.
