SVIBOR - Papers quoted in CC - project code: 4-07-057
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 4-07-057
Quoted papers: 7
Other papers: 82
Total: 89
Title: Stability of Pelletized Sauces, Soups and Spinach Puree at
Freezing Temperatures
- Authors:
- Lovrić, Tomislav (57356)
- Banović, Mara (83392)
- Konja, Gordana (21964)
- Piližota, Vlasta (90114)
- Štrucelj, Dubravka (48402)
Journal: Lebensmittel-Technologie
Number: 9
ISSN: 0256-6575
Volume: 24
Year: 1991
Pages: from 231 to 238
Number of references: 25
Language: engleski
Summary: The aim of this research was to investigate the stabylity
of six sauces, five soups and spinach puree frozen in pelletized form.
After preparation and freezing the samples were stored at -10C,-18C and
-24C for one year. Changes were observed on the basis of gaschromatographic
analyses of the aroma components, peroxide number and organoleptic
properties (taste, odour and appearance).The analyses were carried out
before storage, after 6 and 12 months of storage at the above mentioned
temperatures.
The results revealed that the changes that occured in the products
investigated were a function of storage time and temperature, and that as a
rule the influence of the temperature was greater.
The quality of all the samples stored at -24C was acceptable even after 12
months of storage, while in the case of the samples stored at -18C
acceptability ranged from 6 to 12 months, depending on the kind of product.
Only short-term storage at there tail level is possible at -10C, since
under these conditions degradation changes occur very quickly. Significant
aldehide formation, the intensity of which depended on the above mentioned
factors, was registered in some of the products. The presence of hexanal
and 2-hexenal was determined in spinach puree. In general, frozen sauces
showed a greater stability than frozen soups.
Keywords: Pelletized soups, spinach puree, pelletized sauces, peroxides,aroma of foodstuffs, storage at freezing temperatures,organoleptic properties, shelflife of foodstuffs
Title: Size Exclusion Chromatography with Viscosity Detection of
Complex Polysaccharides: Component Analysis
- Authors:
- Hoagland, P.D.
- Fishman, M.L.
- Konja, Gordana (21964)
- Clauss, Ekkehard
Journal: J. Agric. Food Chem.
Number: 8
ISSN: 0021-8561
Volume: 41
Year: 1993
Pages: from 1274 to 1281
Number of references: 24
Language: engleski
Summary: Complex polysaccharides obtained from plants and microbes
are finding increased application in the food industry as additives to
improve functional properties of processed foods. High performance size
exclusion chromatography (HPSEC), concentration and viscosity detection,
and gaussian curve fitting have succesfully elucidated the chemical and
physical behaviour of pectin in solution. This method has now been applied
to gum tragacanth, gum locust bean, carboxymethylcellulose (CMC),alginates,
gum arabic and apple pectin. Weight average intrinsic viscosities were
determined directly from areas under the concentration and pressure curves.
In addition global and component Rg and molecular weights (MW in kda,
kilodaltons) have been determined from universal calibration with dextrans
and pullulans. HPSEC with concentration and viscosity detection has good
potential for either rapid identification of gums or for determining
physical properties critical for quality control of polysaccharides in the
food industry.
Keywords: complex polysaccharides, food additives, high performance size exclusion chromatography, gaussian curve fitting, gum tragacanth,gum locust bean, carboxymethylcellulose, alginates, gum arabic,apple pectin, intrinsic viscosities, molecular weight, radius of gyration
Title: Component Analysis of Disaggregation of Pectin During
Plate Module Ultrafiltration
- Authors:
- Hoagland, P.D.
- Konja, Gordana (21964)
- Fishman, M.L.
Journal: Journal of Food Science
Number: 3
ISSN: 0022-1147
Volume: 58
Year: 1993
Pages: from 680 to 687
Number of references: 23
Language: engleski
Summary: Concentration of commercial lime and citrus was carried out
by plate module ultrafiltration with a 300K cut-off membrane with small
changes in intrinsic viscosity and 48 and 55% recoveries. Subsequent
ultrafiltration of permeates with 100K cut-offmembrane yielded pectins from
retentates with lower viscosities and recoveries of 34 and 39%. Component
analysis was applied to concentration and viscosity response curves from
high performance size exclusion chromatography. Results suggested viscosity
loss was due to passage through the membrane of small pectin molecules
and/or aggregates released from breakdown of larger pectin aggregates
during 300K ultrafiltration. Concentration of pectin with minimum loss of
viscosity requires ultrafiltration which insures retention of small pectin
aggregates. Improved component analysis was developed for characterizing
solution behaviour of pectin during processing.
Keywords: citrus, pectin, ultrafiltration, intrinsic viscosity, aggregation
Title: Characterization of Hydrocolloids after Microwave Heating
- Authors:
- Konja, Gordana (21964)
- Hoagland, P.D.
- Clauss, Ekkehard
Journal: J. Agric. Food Chem.
Information: svibor@znanost.hr
