SVIBOR - Papers - project code: 4-07-063

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E-mail: ured@znanost.hr

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Published papers on project 4-07-063


Quoted papers: 4
Other papers: 16
Total: 20


  1. Type of paper: Book

    Title: Connoisseurship, Cultivation and Processing of Medicinal Herbs

    Authors:
    Šilješ, I.
    Grozdanić, Đ.
    Grgesina, Ivan (113970)
    Editors
    Runje, V.
    Publisher: Školska knjiga i Hrvatska akademija znanosti i umjetnosti
    ISBN: 86-03-00663-6
    Year: 1992
    Number of pages: 149
    Number of references: 74
    Language: hrvatski
    Summary: The book is written as a text-book and a scientific manual forthe cultivation of medicinal herbs and their processing intoessential oils. The practical segment of the project realisationrefers to the third chapter of the book which present theproducts of medicinal aromatic herbs and the production ofessential oils. The process of essential oil production based onpersonal research results was described. Shematic display ofequipment used for essential oil destilation was given along withthe basic process parameters and the basic characteristics ofimportant essential oils.
    Keywords: medicinal herbs, cultivation, processing, essential oils

  2. Type of paper: Paper in journal

    Title: Aroma Dynamics of Some Apple Cultivars During Storage from Harvest Until Processing into Juice

    Authors:
    Pozderović, Andrija (78161)
    Babić, Tomislav (154242)
    Journal: Prehrambeno-tehnološka i biotehnološka revija
    Number: 3
    ISSN: 0352-9193
    Volume: 29
    Year: 1991
    Pages: from 109 to 113
    Number of references: 12
    Language: hrvatski
    Summary: This paper present the results of aroma monitoring in nativeapple juice of Golden Delicious, Red Delicious, Idared andJonathan apple cultivars during storage from harvest untilprocessing into clear juice. The apples were stored in open-airstorage house packed in crates, i.e. under conditions identicalto the actual conditions prior to processing. Quantitativechanges of aroma components were monitored using the headspacetechnique of gas chromatography. The objective was to investigatethe effects of cultivar and the degree of ripeness on aromaquantity in native apple juice obtained by pressing. The resultsof this investigation indicate that the quantity of aroma innative apple juice differs among individual examined cultivars.Storage of apples after harvest for a certain period leads to theincrease in aroma quantity in native juice after which thequantity of aroma decreases with further storage. These timeperiods, as well as times of achievement of maximum aromaquantities in native juice, differ among the examined applecultivars. The highest maximum aroma quantity was determined fornative juice of apple cultivar Red Delicious, and the lowestmaximum for Idared cultivar.
    Keywords: aroma, apple cultivars, Golden Delicious, Red Delicious, Idared, Jonathan, storage, apple ripening, gas chromatography

  3. Type of paper: Paper in journal

    Title: Aroma and Colour Changes in Grated Horseradish Manufacture and Storage

    Authors:
    Piližota, Vlasta (90114)
    Kaluđer, Željko
    Šubarić, Drago
    Levaj, Branka (80813)
    Journal: Prehrambeno-tehnološka i biotehnološka revija
    Number: 3
    ISSN: 0352-9193
    Volume: 29
    Year: 1991
    Pages: from 115 to 119
    Number of references: 15
    Language: hrvatski
    Summary: In this work, the aroma and colour of grated horseradish without treatment and that treated with solutions of ascorbicacid and K2S2O5 has been observed. Quantitative changes of aroma(aroma components) were monitored using "head-space" technique ofgas chromatography and changes in colour were evaluated visualy. The aim of this research was to investigate the aroma changes ingrated horseradish and to determine how long browning inhibitorscould extended self life (during refrigerated storage at 4 řC)without objectionable darkening. Samples of grated horseradishinfiltrated with 1,2 % ascorbic acid 2 min at atmosphericpressure and with 0,5 % K2S2O5 2 min at pressure of 1,5 x 105 Padid not brown for 15 days at 4 řC, but samples that were dippedin water (the control) became brown in a few hours afterpreparation. The initial quantity of aroma in the control(horseradish without treatment) was almoust the same as in thattreated with 0,5 % K2S2O5, while in horseradish treated with 1,2% ascorbic acid approximately half of the aroma was preserved.During storage for 24 hours the aroma increased in all samples.On days 21 and 25 the aroma almost reached the initial level. Thepresent result confirm that enzymatic hydrolysis is decisive forthe flavour (aroma) and colour appearance.
    Keywords: aroma, colour, grated horseradish, manufacture, storage, browning, browning inhibitors

  4. Type of paper: Paper in journal

    Title: Stability of pelletized Sauces, Soups and Spinach Puree at freezing Temperatures

    Authors:
    Lovrić, Tomislav (57356)
    Banović, Mara (83392)
    Clauss, E.
    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 stability of sixsauces, five soups and spinach puree frozen in pelletized form.After preparation and freezing, the samples were stored at -10řC, -18 řC and -24 řC for one year. Changes were abserved on thebasis of gaschromatographic analyses of the aroma components,peroxide number and organoleptic properties (taste, odour andappearance). The analyses were carried aut before storage, after6 and 12 months of storage at the above mentioned temperatures.The results srevealed that the changes which occurred in theproducts investigated were a function of the storage time andtemperature, and that as a rule the influence of the temperaturewas greater.The quality of all the samples stored at -24 řC wasacceptable even after 12 months of storage, while in the case ofthe samples stored at -18 řC, acceptability rangedfrom 6 to 12months, depending on the kind of product. Onli short-term storageat the retail level is possible at -10 řC, since under theseconditions degradation changes occur very quickly. Significantaldehyde formation, the ineensity of which depended on the abovementioned factors, was registered in some of the products. Thepresence of hexanal and 2-hexenal was determined in spinachpuree. In general, frozen sauces showed a greater stability thanfrozen soups.
    Keywords: sauces, soups, spinach puree, freezing, pellets, stability, storage, aroma, peroxide number, organoleptic characteristic

  5. Type of paper: Paper in journal

    Title: Study of Color and Aroma Retention of Black-currant Juice During Concentration by Hyperfiltration

    Authors:
    Konja, Gordana (21964)
    Clauss, E.
    Kovačić, Zrinka (133946)
    Vojvodić, Vesna (165663)
    Journal: Prehrambeno-tehnološka i biotehnološka revija
    Number: 3
    ISSN: 0352-9193
    Volume: 29
    Year: 1991
    Pages: from 121 to 125
    Number of references: 18
    Language: engleski
    Summary: The effect of different membranes and operating conditions oncolor, volatiles, sugars and acids was investigated during theconcentration of black-currant juice by hyperfiltration. The twotypes of membrane affected pigment retention differently. Duringthe concentration, the proportion of free anthocyaninesincreased, while the proportion of condensed pigments remainedconstant. Volatiles retention depended to a considerable extenton the process parameters, the membrane type used, the degree ofconcentration, and the operating temperature. In contrast to theretention of volatiles, the retention of sugars and total acidswas almost completely independent of the operating conditions.The retention of sugars was very good with both types ofmembrane.
    Keywords: black-currant, hyperfiltration, colour, aroma

  6. Type of paper: Paper in journal

    Title: Rheological and thermophysical properties of model ice cream mixtures

    Authors:
    Hegedušić, Vesna
    Piližota, Vlasta (90114)
    Šubarić, Drago
    Journal: Prehrambeno-tehnološka i biotehnološka revija
    Number: 2-3
    ISSN: 0352-9193
    Volume: 0032
    Year: 1994
    Pages: from 67 to 70
    Number of references: 14
    Language: engleski
    Summary: World production and consumption of ice cream is constantly increasing. At the same time the assortment is expanding and new ingredients as well additives are being used. As the quality of the ice cream is, primarily, characterized by certain organoleptic properties, it is necessary to investigate the influence of additives used in the production on these characteristics, especially consistency. Therefore, in this work the temperatures of phase transitions (freezing, thawing) as well as rheological properties of some model ice cream mixtures prepared by mixing of eggs, sucrose, sorbitol, glycerol, milk powder and water, were investigated. Temperatures of phase transition were determined by differential thermal analysis, and rheological properties in rotational rheometer Rheotest 3. It was pointed out that glycerol addition decreases freezing as well as thawing temperatures of ice cream mixtures, while other ingredients did not exhibit such effect. However, some of the components, like egg yolk and glycerol, had much greater influence on the rheological properties of ice cream mixtures. Viscosity of mixtures increased with temperature decrease, especially below 0řC.
    Keywords: rheological properties, thermophysical properties, freezing temperatures, model ice cream mixtures

  7. Type of paper: Paper in journal

    Title: Rheological properties of some hydrocolloid mixtures at low temperatures

    Authors:
    Šubarić, Drago
    Piližota, Vlasta (90114)
    Lovrić, Tomislav (57356)
    Journal: Prehrambeno-tehnološka i biotehnološka revija
    Number: 2-3
    ISSN: 0352-9193
    Volume: 32
    Year: 1994
    Pages: from 71 to 76
    Number of references: 14
    Language: engleski
    Summary: This paper deals with the rheological properties of some hydrocolloid solutions and their mixtures at low temperatures (between +5 řC and -5 řC). The aim was to determine the influence of temperature on the rheological properties of hydrocolloids and the existence of interaction among hydrocolloids examinated. The rheological properties (shear stress and apparent viscosity) were measured by rotational viscosimeter with the shear rate ranging from 81 to 1312 s-1 and the temperature range between +5 and -5 řC. The results showed that temperature reduction had significant influence on the rheological properties of solutions of hydrocolloids as well as their mixtures. This phenomenon is especially evident with mixtures of hydrocolloids (galactomannan hydrocolloids and carrageenan) between which exists an interaction particularly at low temperatures (0 řC and lower).
    Keywords: hydrocolloids, interaction, rheological properties, low temperatures

  8. Type of paper: Summary in proceedings

    Title: The influence of cross-flow filtration on wine quality parameters

    Authors:
    Konja, Gordana (21964)
    Clauss, E.
    Editors
    Lovrić, Tomislav (57356)
    Proceedings title: 2.hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
    Language: hrvatski
    Place: Zagreb
    Year: 1994
    Pages: from 21 to 21
    Meeting: 2. hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
    Held: from 06/15/94 to 06/17/94
    Summary: Cross-flow filtration is a well-known membrane separation proces which has been used for the last thirty years. For the last ten years it has been widely appliedin food and beverage industry. Due to a sudden development of membrane production, technology of membrane production and new techniques of media membrane flow, the filtration procedure has no negative effects on the colour and bouquet of wine, the two most important parameters of wine quality. The aim of this research was to examine comparative advantages of various procedures of cross-flow filtration using different filtration equipment, compared to traditional one, with regard to the quality parameters of white and red wine.
    Keywords: cross-flow filtration, red wine, white wine, membrane separation

  9. Type of paper: Summary in proceedings

    Title: The influence of dry solids content, shear rate and cooling rate on the rheological properties of apple puree at low temperatures and during freezing

    Authors:
    Pozderović, Andrija (78161)
    Moslavac, Tihomir
    Editors
    Lovrić, Tomislav (57356)
    Proceedings title: 2. hrvatski kogres prehrambenih tehnologa, biotehnologa i nutricionista
    Language: hrvatski
    Place: Zagreb
    Year: 1994
    Pages: from 22 to 23
    Meeting: 2. hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
    Held: from 06/15/94 to 06/17/94
    Summary: The influence of the content of insoluble and soluble dry solids, shear and cooling rate on the rheological properties of the apple pureeat low temperatures before and during freezing was investigated. The apple puree of the cultivar Idared with various content of insoluble dry solids was prepared by mixing different ratio of serum and pulp which were separated beforehand by centrifugation. The puree with different content of soluble dry solids was prepared with an addition of sucrose. The measurements were done on the rotational viscosimeter with a cryostatic unit. Rheological properties of the examined puree were determined by measuring and graphical displaying of the dependence between tension and shear rate, by calculating consistency coefficient and the flow index at low temperatures before and during the freezing process.The dependence of the shear tension on the temperature and cooling rate with a constant shear rate was also measured. The lowest temperature of subcooling, which still alows shearing, was also determined. The research has shown that the rheological properties of the apple puree at low tempertures depend on the content of insoluble dry solids. Further on, the shear and the cooling rate of certain purre types have different influences on the rheological properties of the puree during freezing.
    Keywords: apple puree, rheological properties, dry solids, cooling rate, low temperatures

  10. Type of paper: Summary in proceedings

    Title: Wine fining with different kinds of polyvinylpolypyrrol done

    Authors:
    Banović, Mara (83392)
    Clauss, E.
    Konja, Gordana (21964)
    Kovačić, Zrinka (133946)
    Editors
    Lovrić, Tomislav (57356)
    Proceedings title: 2. hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
    Language: hrvatski
    Place: Zagreb
    Year: 1994
    Pages: from 24 to 25
    Meeting: 2. hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
    Held: from 06/15/94 to 06/17/94
    Summary: High concentration of phenol compounds can cause, in certain circumstances, colour instability, turbidity and acerbic taste of white wines. To remove the phenol compounds in wine-cellars, substances containing proteins (gelatine) or substances similar to proteins (PVPP-polyvinylpyrrol) are applied. This paper deals with industrial conditions of wine fining, the wine type being "Laški rizling", with tree types of PVPP used, which had different commercial names (Divergan W, Divergan F and Polyclar V). Phenol compounds were determined (total phenols, flavanoid phenols, nonflavanoid, catechin, leucoanthocians), along with colours (A420), and the analysis of other basic wine components (pH, acidity, alcohols) was done.
    Keywords: concentrated fruit juice, acid, gas chromatography, methanol, ethanol

  11. Type of paper: Summary in proceedings

    Title: The determination of alcohols and acids in concentrated fruit juices

    Authors:
    Clauss, E.
    Kovačić, Zrinka (133946)
    Konja, Gordana (21964)
    Editors
    Lovrić, Tomislav (57356)
    Proceedings title: 2. hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
    Language: hrvatski
    Place: Zagreb
    Year: 1994
    Pages: from 28 to 29
    Meeting: 2. hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
    Held: from 06/15/94 to 06/17/94
    Summary: Due to the nutritional value, fruit juices present the first class food product. Therefore, they must reach high quality standards. The concentration of acceptable volatiles, i.e. ethanol and methanol, in fruit juices and concentrates is low. The concentration growth of the mentioned alcohols, above the acceptable value, can significantly influence the quality of finished products. Thus, it is necessary to have a precise and fast method for their identification. Volatiles (ethanol and methanol) in concentrated fruit juices (orange, lemon, pine apple,plums, sherries) were determined by means of a well-known and quick gas cromatography, using the equipment of the "Varian" company, type "Varian 3300", with the capilar column DB-WAX. The results have shown that the applied technique of gas chromatography can be successfully used for quantitative determination of ethanol and methanol in fruit juices which is an additional proof of the quality.
    Keywords: concentrated fruit juice, acid, gas chromatography, mathanol, ethanol

  12. Type of paper: Summary in proceedings

    Title: Relation between measured and calculated activity of water of brie and camembert cheeses

    Authors:
    Sudar, Rezica (73593)
    Primorac, Ljiljana
    Jurković, Zorica
    Mandić, Milena
    Editors
    Lovrić, Tomislav (57356)
    Proceedings title: 2. hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
    Language: hrvatski
    Place: Zagreb
    Year: 1994
    Pages: from 119 to 119
    Meeting: 2. hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
    Held: from 06/15/94 to 06/17/94
    Summary: Kod ocjenjivanja kvalitete prehrambenih proizvoda značajan pokazatelj mikrobiološke stabilnosti je aktivitet vode (aw). Kao alternativa za direktno mjerenje aw u siru, može se primijeniti izračunavanje aw iz podataka o njegovom kemijskom sastavu. Cilj ovog rada bio je naći zavisnost aw od topljivih komponenata brie i camembert sireva, koja bi najbolje predstavljala izmjerene vrijednosti. Voda (V), pepeo (P), sol (NaCl), topljivi dušik (TN) i neproteinski dušik (NPN) određeni su u 20 mekih sireva s plemenitim plijesnima brie i camembert, a količina je izražena u g/100 g vode. Rezultati ispitivanja zavisnosti aw od količine pojedine topljive komponente, dobiveni linearnom regresionom analizom, pokazuju da najviša korelacija postoji između aw i količine NPN (r=0.54), odnosno dobivena je slijedeća jednadžba: aw = 0.9521 - 0.0091(NPN) Multiplom regresionom analizom najviši koeficijent korelacije (r=0.75) dobiven je za jednažbu: aw = 1.1099 - 0.0064(P) - 0.0068(NaCl) + 0,0045(TN) - 0.0185(NPN) Analiza varijance pokazuje da ne postoji značajna razlika (P=0.998) između izmjerenih vrijednosti i izračunatog aw pomoću ove dvije jednadžbe, pa se prema tome jedna i druga mogu upotrijebiti za izračunavanje aktiviteta vode kod brie i camembert sireva.
    Keywords: water activity, cheese, brie, camembert

  13. Type of paper: Summary in proceedings

    Title: Rheological and thermophysical properties of model ice cream mixtures

    Authors:
    Hegedušić, Vesna
    Piližota, Vlasta (90114)
    Šubarić, Drago
    Editors
    Lovrić, Tomislav (57356)
    Proceedings title: 2. hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
    Language: hrvatski
    Place: Zagreb
    Year: 1994
    Pages: from 6 to 7
    Meeting: 2. hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
    Held: from 06/15/95 to 06/17/95
    Summary: World production and consumption of ice cream is constantly increasing. At the same time the assortment is expanding and new ingredients as well additives are being used. As the quality of the ice cream is, primarily, characterized by certain organoleptic properties, it is necessary to investigate the influence of additives used in the production on these characteristics, especially consistency. Therefore, in this work the temperatures of phase transitions (freezing, thawing) as well as rheological properties of some model ice cream mixtures prepared by mixing of eggs, sucrose, sorbitol, glycerol, milk powder and water, were investigated. Temperatures of phase transition were determined by differential thermal analysis, and rheological properties in rotational rheometer Rheotest 3. It was pointed out that glycerol addition decreases freezing as well as thawing temperatures of ice cream mixtures, while other ingredients did not exhibit such effect. However, some of the components, like egg yolk and glycerol, had much greater influence on the rheological properties of ice cream mixtures. Viscosity of mixtures increased with temperature decrease, especially below 0řC.
    Keywords: rheological properties, thermophysical properties, freezing temperatures, model ice cream mixtures

  14. Type of paper: Summary in proceedings

    Title: Rheological properties of mixtures of some hydrocolloids (gums) at low temperature

    Authors:
    Šubarić, Drago
    Piližota, Vlasta (90114)
    Lovrić, Tomislav (57356)
    Editors
    Lovrić, Tomislav (57356)
    Proceedings title: 2. hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
    Language: hrvatski
    Place: Zagreb
    Year: 1994
    Pages: from 8 to 8
    Meeting: 2. hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
    Held: from 06/15/94 to 06/17/94
    Summary: This paper deals with the rheological properties of some hydrocolloid solutions and their mixtures at low temperatures (between +5 řC and -5 řC). The aim was to determine the influence of temperature on the rheological properties of hydrocolloids and the existence of interaction among hydrocolloids examinated. The rheological properties (shear stress and apparent viscosity) were measured by rotational viscosimeter with the shear rate ranging from 81 to 1312 s-1 and the temperature range between +5 and -5 řC. The results showed that temperature reduction had significant influence on the rheological properties of solutions of hydrocolloids as well as their mixtures. This phenomenon is especially evident with mixtures of hydrocolloids (galactomannan hydrocolloids and carrageenan) between which exists an interaction particularly at low temperatures (0 řC and lower).
    Keywords: rheological properties, hydrocolloids, low temperatures

  15. Type of paper: M.A.

    Title: The studi of the rheological properties changes of mixtures of hydrocolloids and starches at low temperatures
    Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
    Author: ŠUBARIĆ DRAGO
    Date of defense: 05/25/94
    Language: hrvatski
    Number of pages: 137
    Summary: Texture is very often one of significant factors which specify the quality of foodstuffs, as well as those which are consumed cooled (e. g. ice creams, creams, different desserts, etc.). Impruvement of texture can be achieved with different additives and some of the most important are hydrocolloids and starches. The aim of this work was to research interaction between hydrocolloids, that is to say, and between hydrocolloids and starches at low temperatures. In this work the rheological properties of hydrocolloids (locust bean gum, guar gum, carrageenan, agar, pectin and carboxymethylcellulose), mixtures of hydrocolloids (locust bean gum : carboxymethylcellulose, locust bean gum : pectin, locust bean gum : carrageenan, guar gum : pectin, guar gum : carboxymethylcellulose and guar gum : carrageenan), starches (of wheat, rice, corn, potato, and tapioca) and mixtures of starches and hydrocolloids at low temperatures. Measurments of rheological properties (shear stress and apparent viscosity) of solutions of hydrocolloids and mixtures of hydrocolloids was done at temperatures from 5 řC to -5 řC, and solutions of starches and mixture of starches and hydrocolloids at 0 řC. Measurements were done by rotational viscosimeter, Reotest 3, at shear rate of 72 to 1312 s-1. At basis of measured values rheological parameters of mentioned systems (flow behavior index, consistency index, coefficients of tixotropy and tixotropy rupture coefficient) were calcullated. The biggest interaction between hydrocolloids were registered with galactomannan (locust bean gum and guar gum) and carrageenan, specialy at low temperatures (0 řC at lower). Mixture of hydrocolloids, specialy of mixture of locust bean gum and carrageenan (where the strongest interaction exists) have much more influence on the increase of viscosity than single hydrocolloids. By adding hydrocolloids to solutions of starches one got solutions of bigger consistency than that of starches itself that means that between hydrocolloids and starches was certain interaction.
    Keywords: hydrocolloids, interaction, low temperatures, rheological properties, starches


  16. Type of paper: Mentorship

    Title: The study of the rheological properties changes of mixtures of hydrocolloids and starches at low temperatures
    Faculty: Prehrambeno-biotehnološki fakultet u Zagrebu
    Mentor: PILIŽOTA VLASTA
    Date of defense: 05/25/94
    Number of pages: 137
    Author: Šubarić Drago
    Degree level: D.A.


  17. Type of paper: Mentorship

    Title: Influence technological treatment on horseradish microflora
    Faculty: Prehrambeno tehnološki J.J. Strossmayera
    Mentor: PILIŽOTA VLASTA
    Date of defense: 12/21/92
    Number of pages: 73
    Author: Moslavac diplomirani inženjer Tihomir
    Degree level: D.A.


  18. Type of paper: Other

    Title: Correlation of Physico-Chemical Components and Sensory Characteristics of Cheese During its Ripening

    Authors:
    Sudar, Rezica (73593)
    Type of work: Doktorska disertacija, tema prihvaćena na ZNV PBF-a Zagreb 08. 03. 1993.
    Language: hrvatski
    Summary: Research was done on proteolytic, glykolitic and lypolyticchanges influencing cheese aroma during the ripening period.Methods for determining proteolytic enzyme activity as well astheir reliability were also investigated. Proteolytic changeswere monitored by determining the aminopeptidase activity, thetotal and soluble nitrogen, the total and free glutaminic acidand the total and free aminoacids and peptides. Glykolyticchanges were observed by defining lactose, glucose, galactose andthe lactic acid. Lypolytic changes were monitored by determiningfree fatty acids. These determinations were done by enzymic,spectrofotometric and sensory methods and HPLC.
    Keywords: cheese, cheese ripening, aroma cheese, proteolytic enzymes, proteolytic changes, glykolytic changes, lypolytic changes

  19. Type of paper: Other

    Title: Production of fruit aromas from natural substrates by microorganisms

    Authors:
    Šubarić, Drago
    Type of work: disertacija, tema prihvaćena na sjednici FV PBF-a Zagreb, 29.06.95.
    Language: hrvatski
    Summary: The paper deals with the production of fruit aroma components by microorganisms. Namely, it has been known for same time that many microorganisms (bacteria, yeasts, fungi) have the capacity of "producing" substances which are components of fruit flavourings. The paper deals with the influence of various sources of nitrogen and carbon on aroma production becausethe preliminary investigations have shown that these factors influence aromacomponents. The obtained aroma is to be concentrated by membrane processing (UF and RO). Qualitative and quantitative determination of aroma componennts is to be monitored by GC/MS. This research would offer scientific basis for introducing the technological process of concentrated aroma production by the mentioned procedure
    Keywords: aroma, Yeasts, production, isolation, GC/MS

  20. Type of paper: Other

    Title: Influence of membranne types and processing parameters on apple aroma concentration obtained from water-aroma condensate by reverse osmosis process

    Authors:
    Moslavac, Tihomir
    Type of work: magistarski rad, tema prihvaćena na sjednici FV PBF-a Zagreb, 29.06.95.
    Language: hrvatski
    Summary: The research carried out so far has shown that the RO application for the concentration of pure fruit juices, helps to retain aroma to a great extent which depends on the membrane type and the process parameters. Based on this fact some preliminary researches were done in our laboratories concerning the possibilities of RO application for the concentration of water- aroma condensate obtained from the first degree evaporation station for the concentration of pure apple fruit juice. Aroma components are to be monitored by headspace technique of gas chromatography with the equipment for GC/MS.
    Keywords: pure apple juice, concentration, membrane separation, reverse osmosis, aroma, GC/MS


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