- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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.
- 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.
- 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
- 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
- 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