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Starch Modification by Organic Acids and Their Derivatives: A Review
Starch has been an inexhaustible subject of research for many decades. It is an inexpensive, readily-available material with extensive application in the food and processing industry. Researchers areExpand
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  • Open Access
Influence of dried Hokkaido pumpkin and ascorbic acid addition on chemical properties and colour of corn extrudates.
The influence of Hokkaido pumpkin powder (PP) addition to corn grits at levels 4%, 6%, and 8% and ascorbic acid (AA) addition at levels 0.5% and 1% was evaluated. Extrusion was done using aExpand
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Utjecaj ekstruzije na svojstva smjesa kukuruzne krupice s heljdinim i kestenovim brašnom
Proizvodnja ekstrudata iz razlicitih vrsta brasna danas je cesto primjenjivan proces u prehrambenoj industriji. Cilj ovog rada bio je utvrditi utje
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Svojstva kukuruznih snack proizvoda obogaćenih s nusproizvodima prehrambene industrije
Cilj ovog istraživanja bio je utvrditi mogucnost primjene nusproizvoda prehrambene industrije (pivski trop, izluženi repini rezanci i trop jabuke),
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Influence of buckwheat and chestnut flour addition on properties of corn extrudates
The aim of this study was to determine the effect of buckwheat and chestnut flour addition to corn meal (ratio meal : flour = 70 : 30, 50 : 50 and 30 : 70) on extrudate properties. Blends (25%Expand
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Simultaneous Determination of Acrylamide and Hydroxymethylfurfural in Extruded Products by LC-MS/MS Method
The aim of this study was to develop a liquid chromatography/tandem mass spectrometry LC-MS/MS method for the simultaneous determination of acrylamide and hydroxymethylfurfural (HMF) in corn snackExpand
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  • Open Access
Cocoa husk application in the enrichment of extruded snack products
The aim of this research was to enrich extruded snack with cocoa husks. It was added to corn grits in 5%, 10%, and 15% d. m., the moisture was set to 15%, and the prepared samples were extruded in aExpand
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Effect of the immobilized yeast cells fermentation on chemical composition and biogenic amines content in wine
Biogenic amines are well known organic nitrogenous compounds with low molecular weight, which are formed from precursor amino acids, mainly by lactic acid bacteria during malolactic fermentation inExpand
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Effect of screw configuration, moisture content and particle size of corn grits on properties of extrudates
Summary Extrusion is a modern procedure for processing different types of raw materials and production of wide range of food products, where the corn grits are often used as main raw materials.Expand
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Cocoa Shell: A By-Product with Great Potential for Wide Application
Solving the problem of large quantities of organic waste, which represents an enormous ecological and financial burden for all aspects of the process industry, is a necessity. Therefore, there is anExpand
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  • Open Access