SVIBOR - Papers quoted in CC - project code: 4-07-022
MINISTRY OF SCIENCE AND TECHNOLOGY
Strossmayerov trg 4, HR - 10000 ZAGREB
tel.: +385 1 459 44 44, fax: +385 1 459 44 69
E-mail: ured@znanost.hr
SVIBOR - Collecting Data on Projects in Croatia
Papers quoted in Current Contents on project 4-07-022
Quoted papers: 13
Other papers: 100
Total: 113
Title: Correlation of physico-chemical measurements and sensory
evaluations of yugoslav high-quality red wines.
- Authors:
- Palić, Angelina (34665)
- Vojnović, Vera (52882)
- Vahčić, Nada (125475)
Journal: Monatsschrift fur Brauwissenschaft
Number: 2
ISSN: 0723-1520
Volume: 44
Year: 1991
Pages: from 73 to 75
Number of references: 15
Language: engleski
Summary: Twelve sorts of yugoslav red wines were investigated by
chemical and physico-chemical methods.Also the sensory evaluations were
executed.The given results have shown very high quality wines.For each wine
the rH-value was determined and factors that are able to influence were
discussed,too.The statistically significant correlations between sensory
analysis and wine colour,colour density,extract contents,total phenols and
redox potential have been found out for some sorts of wine.
Keywords: wine analysis result,rH (determination of),sensory analysis result
Title: Physico-chemical characteristics of dehydrated baby food
- 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 an insight intensity of quality changes,redox
potential and some physico-chemical characteristics were determined (total
acidity,pH value,moisture content,and ascorbic acid content) in fruit-base
baby food during storage.The samples were packaged into triplex films (i.e.
polyester-aluminium-polyethylene bags).The organoleptic properties of
products were evaluated by five panelists.During the six months of storage
the greatest changes were reflected on ascorbic acid content.Vitamin C loss
was highest in dehydrated orange and berries-base baby food,i.e.38,16 and
34,35% respectively.During first four months of storage rH value and water
content showed significant difference between the samples.Although
physico-chemical changes were observed,according to the panelists,these
products kept statisfactory sensory properties during six months of
storage.
Keywords: Baby food,redox potential,ascorbic acid,triplex films
Title: Quality Diagram in Evaluation of Biscuits Sensory
Properties
- Authors:
- Primorac, Ljiljana
- Filajdić, Mirko (58)
- Martinušić, V.
Journal: Prehrambeno-tehnološka i biotehnološka revija
Number: 4
ISSN: 0352-9193
Volume: 32
Year: 1994
Pages: from 191 to 193
Number of references: 4
Language: engleski
Summary: The aim of this paper was to suggest an appropriate way of
following and presenting the sensory quality of biscuits and similar
products. This method would enable simple control of production. The
sensory quality of 10 products of the Biscuit and Bread Factory in Osijek
was analysed. Tha scoring system with different scales (different number of
intervals) for each characteristic was applied for the sensory evaluation
of the products. The results of rating were expressed by a 0 to 5 score
applying weighting factors. The average scores and confidence interval
werer calculated for each property. The results are shown graphically, by a
polar diagram, in which the properties are presented by coordinates and the
scores by concentric circles. The average score and confidence interval for
each sensory property were ploted on the appropriate coordinate, so the
quality diagrams of the selected products were obtained. From these
diagrams one gets an immediate insight into the quality of food products.
When presented on a transparent sheet they could be used as a standard to
compare the results of daily production.
Keywords: Biscuit, polar diagram, sensoric analyse
Title: Effect of storage duration and temperature on lactose
content in yogurt-factorial design 3
- Authors:
- Vahčić, Nada (125475)
- Hruškar, Mirjana (190205)
- Ritz, Milana (41154)
- Vojnović, Vera (52882)
Journal: Mljekarstvo
Number: 3
ISSN: 0026-704x
Volume: 44
Year: 1994
Pages: from 167 to 178
Number of references: 6
Language: hrvatski
Summary: Lactose content changed during storage depending on
duration and temperature in depot.In this article factorial design 3 (two
factors-duration and temperature:three levels) was used to establish
equation where lactose content is dependent and duration and temperature
are independent variables.This equation could be used to predict lactose
content at intermediate levels of duration and temperature or to find the
levels of factors minimizing changes in lactose content.The efficienci of
calculated equation was 99,97 %.
Keywords: lactose content, factorial design 3 , duration of storage, temperature in depot,
Title: Effect of storage duration and temperature on lactose
content in yogurt using Yates algorithm in interpretation of factorial
design 3
- Authors:
- Vahčić, Nada (125475)
- Hruškar, Mirjana (190205)
- Ritz, Milana (41154)
Journal: Mljekarstvo
Number: 1
ISSN: 0026-704x
Volume: 45
Year: 1995
Pages: from 11 to 17
Number of references: 3
Language: hrvatski
Summary: In article "Effect of storage duration and temperature on
lactose content in zogurt-factorial design 3 ",Fisher algorithm was used
for results interpretation.Using the results of experiment published in
"Mljekarstvo"3/1994. in this article the Yates algorithm was used as
another procedure in interpretation of experimental data.The two factors
were:time and temperature on three levels each.The dependent variable were
quantities of lactose in samples.
Keywords: lactose content, Yates algorithm, factorial design 3 , duration of storage, temperature in depot,
Title: Application of a nondestructive method in the estimation
of flour quality
- Authors:
- Stojak, Ljubica (44984)
- Gačić, Milica (25823)
- Lešić, Ljerka (25812)
- Primorac, Ljiljana
Journal: Prehrambeno-tehnološka i biotehnološka revija
Number: 4
ISSN: 0352-9193
Volume: 31
Year: 1993
Pages: from 165 to 168
Number of references: 14
Language: hrvatski
Summary: The work presents the results of the application of near
infrared spectroscopy (NIRS) in quantitative analysis of parameters
relevant for the estimation of fluor quality. InfraAnalyzer 450 Technicon
was calibrated with 53 fluor samples previously analysed by classical
methods for content of water, fat, protein and ash, as well as for acid
degree. The results of subsequent analyses were stored in a personal
computer runing the appropriate software supporting the InfraAnalyzer and
on-line connected to it. Mass fraction determined by classical analyses
were found to be as follows: 11.64-14.70% water, 1.32-7.90 %
fat,8.48-12.44% protein, 0.39-2.26% ash, whereas acid degree ranged between
1.72 and 7.42. Regression analysis of the results yilded the calibration
curve which was validated by the results of classical chemical analysis.
The applicability of this method was confirmed on samples of T-500 type
flour.
Keywords: Nearinfrared spectroscopy, fluor
Title: Molar ratio of phytic acid and zinc during cereal flakes
production
- Authors:
- Gruner, Matilda (14742)
- Horvatić, Marija (16182)
- Gačić, Milica (25823)
- Banović, Mara (83392)
Journal: Journal of the Science of Food Agriculture
Number of references: 22
Language: engleski
Summary: The phytic acid content and distribution of phosphorus
during cereal flaking were determined as well as the level of some minerals
and the molar ratios of phytic acid/zinc were calculated. Statistical
analyses showed that there were no differences in the amount of total
phosphorus, between oat and wheat and between rye and barley. The
phytic/nonphytic phosphorus ratio was about 3 in wheat and oat, about 2 in
barley and about 13 in rye. The technological processing did not affect
(p<0.05) phytic acid content. The molar ratio of phytic acid /zinc for the
flakes was only slightly below the whole grain, indicating that the
technological process, primarily a hydrothermal treatment and flaking, did
not improve zinc availability.
( in print )
Keywords: Cereal flakes, phytic acid, minerals
Title:
- Authors:
- Vrač, Nevenka (38300)
- Gruner, Matilda (14742)
Journal: Die Nahrung
Number: 2
ISSN: 0027-769x
Volume: 38
Year: 1994
Pages: from 149 to 157
Number of references: 19
Language: engleski
Summary: Three sorts of apple (Idared,Golden Delicious and Jonathan)
were dried in a laboratory-type fluidized bed dryer.Apples were
cleaned,cored,peeled and cut into 10x10x10 mm cubes or into slices 5x3 mm
thick and 40 mm long.A part of the samples was dipped for 3 min. prior to
drying in 0,1 % ascorbic acid solution.Drying temperature was 80 C.Some
physochemical and sensory properties of fresh and dried apples were
determined.Moisture content in dried samples varied between 9 and 12
%.Greater quantity of water results in lower sensory characteristic.The
sensory characteristic of apples were determined by a scoring system with
weighted factors in 20-point scale.Glucose,fructose, saccharose,citric
acid, malic acid and ascorbic acid levels were analysed by enzimatic
methods. Contents of glucose, fructose and saccharose in dried apples were
substantially unchanged compared to fresh apples. The drying process had
the most influence on citric acid and malic acids. Higher rehydration
ratios were measured in spagheti-like sclices and in ascorbic acid treated
samples. Idared had the best characteristics with regard to physicochemical
and sensory results.
Keywords: Apple, dehydrated apple, effect on fluidized bed drying on..., sensory analyse
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