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Croatian journal of food science and technology , Vol. 8 No. 2, 2016.

  • Publication date: 20.12.2016.
  • Published on HRČAK: 22.12.2016.

Table of contents

Full text

Physicochemical, textural and sensory evaluation of reduced-fat mustard sauce formulation prepared with Inulin, Pectin and β-glucan (page 46-52)

A. Hosseinvand, Sara Sohrabvandi
Original scientific paper

english pdf 640kb
Physicochemical properties of food grade acetylated cocoyam (Xanthosoma sagittifolium) starches (page 53-59)

A. O. Tijani, Celestina Ibitayo Omohimi, L. O. Sanni, E. K. Oke
Original scientific paper

english pdf 349kb
Total phenolic and total flavonoid content variability of soybean genotypes in eastern Croatia (page 60-65)

Ana Josipović, Rezica Sudar, Aleksandra Sudarić, Vlatka Jurković, Maja Matoša Kočar, Antonela Markulj Kulundžić
Original scientific paper

english pdf 413kb
Polyphenols and β-glucan interactions through linear adsorption models (page 66-73)

Petra Krivak, Š. Ukić, Lidija Jakobek
Original scientific paper

english pdf 683kb
The impact of some parameters on volatile compounds in hard type cheeses (page 74-82)

Iva Boltar, Andreja Čanžek Majhenič, Tjaša Jug, I. Mujić, Stela Jokić, Mojca Bavcon Kralj
Original scientific paper

english pdf 596kb
Phytochemical composition and radical scavenging activities of watermelon (Citrullus lanatus) seed constituents (page 83-89)

Kudirat Titilope Seidu, O. L. Otutu
Original scientific paper

english pdf 595kb
Effect of baking and steaming on physicochemical and thermal properties of sweet potato puree preserved by freezing and freeze-drying (page 90-98)

A. Lončarić, Bernarda Svrakačić, Nela Nedić Tiban, Mirela Kopjar, Vlasta Piližota
Original scientific paper

english pdf 617kb
Application of whey protein isolates and zein for the formulation of alginate-based delivery systems encapsulating Ganoderma lucidum polyphenols (page 99-106)

Arijana Bušić, Ana Belščak-Cvitanović, Y. Wang, Aleksandra Vojvodić, S. Karlović, I. Špoljarić, G. Mršić, Petra Veršec, Jasmina Vučilovski, Draženka Komes
Original scientific paper

english pdf 479kb
The influence of plant protein on the properties of dough and the quality of wholemeal spelt bread (page 107-111)

Olivera Šimurina, Bojana Filipčev, Zorica Belić, Dubravka Jambrec, Jelena Krulj, Jovana Brkljača, Mladenka Pestorić
Original scientific paper

english pdf 302kb
Quality of wholemeal wheat bread enriched with green coffee beans (page 112-119)

D. Dziki, Urszula Gawlik-Dziki, Renata Różyło, Monika Siastała, D. Kowalczyk
Original scientific paper

english pdf 390kb
Green technology meets ecotoxicology (page 120-128)

Kristina Radošević, Marina Cvjetko Bubalo, I. Slivac, Višnja Gaurina Srček, Ivana Radojčić Redovniković
Professional paper

english pdf 711kb
IZVJEŠĆE s međunarodnog znanstveno-stručnog skupa 16. Ružičkini dani (page 130-131)

croatian pdf 542kb
OVERVIEW of the International Scientific and Professional Conference 16th Ružička Days (page 132-133)

Ante Jukić
News

english pdf 540kb
IZVJEŠĆE s 9. međunarodnog znanstveno-stručnog skupa HRANOM DO ZDRAVLJA (page 134-135)

croatian pdf 470kb
OVERVIEW of the 9th International Scientific and Professional Conference WITH FOOD TO HEALTH (page 136-137)

Drago Šubarić
News

english pdf 361kb

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