Croatian journal of food science and technology, Vol. 2. No. 2., 2010.

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Puni tekst

Utjecaj različitih vrsta žitarica i količine dodane vode u procesu ekstruzije na strukturu žitarica za doručak (str. 1-10)

Textural characteristics of ready-to-eat breakfast cereals produced from different types of cereal and with varying water addition during extrusion process (str. 1-10)

M. Jukić, Žaneta Ugarčić-Hardi, Daliborka Koceva-Komlenić, Zrinka Gorički, Anđa Kuleš
Izvorni znanstveni članak

HMF formation and colour change of bitter orange and sweet orange jams during storage (str. 11-15)

Mirela Kopjar, Ivana Đurkan, Vlasta Piližota
Izvorni znanstveni članak

Selenium and Zinc content and radical scavenging capacity of edible mushrooms Armilaria mellea and Lycoperdon saccatum (str. 16-21)

Z. Zeković, Senka Vidović, I. Mujić
Izvorni znanstveni članak

Ultrazvučna ekstrakcija bioaktivnih spojeva (str. 22-33)

Ultrasound assisted extraction of bioactive compounds (str. 22-33)

Helena Drmić, Anet Režek Jambrak
Pregledni rad

White-rot fungi in phenols, dyes and other xenobiotics treatment – a brief review (str. 34-47)

Marina Tišma, B. Zelić, Đurđa Vasić-Rački
Pregledni rad

'Ensuring Global Food Safety; Exploring Global Harmonization' (str. 48-48)

Vlasta Piližota
Recenzija, Prikaz slučaja

Report from the 15th World Congress of Food Science and Technology (str. 49-50)

Daryl Lund
Vijest

International Scientific and Professional Conference 13th Ružička days, “TODAY SCIENCE - TOMORROW INDUSTRY”, Vukovar, 16th and 17th September 2010 (str. 51-52)

D. Šubarić
Vijest

6th INTERNATIONAL CONGRESS „FLOUR-BREAD '11“AND 8th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS „FLOUR-BREAD '11“ (str. 53-53)

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