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https://doi.org/10.31727/gzb.42.3.4

Microbial Quality of Cocoa Husk

Kristina Doko ; Federalni agromediteranski zavod, Mostar, Bosna i Hercegovina
Veronika Barišić   ORCID icon orcid.org/0000-0001-8185-5155 ; Prehrambeno-tehnološki fakultet, Sveučilište J. J. Strossmayera u Osijeku, Hrvatska
Ivana Flanjak   ORCID icon orcid.org/0000-0003-4545-4228 ; Prehrambeno-tehnološki fakultet, Sveučilište J. J. Strossmayera u Osijeku, Hrvatska
Antun Jozinović ; Prehrambeno-tehnološki fakultet, Sveučilište J. J. Strossmayera u Osijeku, Hrvatska
Jurislav Babić   ORCID icon orcid.org/0000-0002-6453-1850 ; Prehrambeno-tehnološki fakultet, Sveučilište J. J. Strossmayera u Osijeku, Hrvatska
Đurđica Ačkar   ORCID icon orcid.org/0000-0003-4257-2907 ; Prehrambeno-tehnološki fakultet, Sveučilište J. J. Strossmayera u Osijeku, Hrvatska

Puni tekst: hrvatski, pdf (2 MB) str. 22-27 preuzimanja: 42* citiraj
APA 6th Edition
Doko, K., Barišić, V., Flanjak, I., Jozinović, A., Babić, J. i Ačkar, Đ. (2019). Mikrobiološka kvaliteta kakaove ljuske. Glasnik Zaštite Bilja, 42 (3), 22-27. https://doi.org/10.31727/gzb.42.3.4
MLA 8th Edition
Doko, Kristina, et al. "Mikrobiološka kvaliteta kakaove ljuske." Glasnik Zaštite Bilja, vol. 42, br. 3, 2019, str. 22-27. https://doi.org/10.31727/gzb.42.3.4. Citirano 19.09.2019.
Chicago 17th Edition
Doko, Kristina, Veronika Barišić, Ivana Flanjak, Antun Jozinović, Jurislav Babić i Đurđica Ačkar. "Mikrobiološka kvaliteta kakaove ljuske." Glasnik Zaštite Bilja 42, br. 3 (2019): 22-27. https://doi.org/10.31727/gzb.42.3.4
Harvard
Doko, K., et al. (2019). 'Mikrobiološka kvaliteta kakaove ljuske', Glasnik Zaštite Bilja, 42(3), str. 22-27. https://doi.org/10.31727/gzb.42.3.4
Vancouver
Doko K, Barišić V, Flanjak I, Jozinović A, Babić J, Ačkar Đ. Mikrobiološka kvaliteta kakaove ljuske. Glasnik Zaštite Bilja [Internet]. 2019 [pristupljeno 19.09.2019.];42(3):22-27. https://doi.org/10.31727/gzb.42.3.4
IEEE
K. Doko, V. Barišić, I. Flanjak, A. Jozinović, J. Babić i Đ. Ačkar, "Mikrobiološka kvaliteta kakaove ljuske", Glasnik Zaštite Bilja, vol.42, br. 3, str. 22-27, 2019. [Online]. https://doi.org/10.31727/gzb.42.3.4

Sažetak
In this paper, microbial quality of cocoa husk, a by-product of chocolate production after roasting cocoa bean, was evaluated. Cocoa husk was treated by high-voltage electrical discharge (HVED) at 40 and 80 Hz during 15, 30 and 45 min in water suspension (at concentration of 1,5 and 3,0%). The research showed that cocoa husk, although it has been subjected to thermal treatment during roasting, is heavily loaded with microorganisms, but the number of enterobacteria may be reduced by HVED. Subsequent drying at 40 °C, on the contrary, enables revival of microorganisms.

Ključne riječi
cocoa shell, high-voltage electrical discharge, aerobic mesophilic bacteria, yeasts and moulds, enterobacteria

Hrčak ID: 220528

URI
https://hrcak.srce.hr/220528

[hrvatski]

Posjeta: 93 *