Search Results - "Tripalo, Branko"

Influence and comparison of thermal, ultrasonic and thermo-sonic treatments on microbiological quality and sensory properties of rennet cheese whey by Rajka Božanić, Irena Jeličić, Mladen Brnčić, Branko Tripalo

“…Ultrasonication and thermo-sonication belong to alternative, non-thermal food processing methods. The aim of this study was to investigate the influence of…”
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Biot number - lag factor (Bi-G) correlation for tunnel drying of baby food by Tomislav, Jurendić, Branko, Tripalo

“…To obtain mass transfer coefficients of three baby food mixtures on cereal basis in a tunnel dryer, Bi-G drying correlation can be used. Experimental moisture…”
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Influence of whey protein concentrate addition on textural properties of corn flour extrudates by Mladen Brnčić, Damir Ježek, Suzana Rimac Brnčić, Tomislav Bosiljkov, Branko Tripalo

“…Texture is an important propertiy of extruded snack products, and depended on extrusion process conditions, raw material properties and various ingredients…”
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Porosity of Deep Fat Fried Breaded Chicken Meat by Mladen Brnčić, Suzana Rimac Brnčić, Sven Karlović, Tomislav Bosiljkov, Branko Tripalo, Damir Karlović, Jura Šipušić, Drago Pukec, Damir Ježek

“…Effects of the addition of rice starch and dietary fibres (pectin and Fibrex) on the porosity of basic frying mixture formulations (corn flour, salt, spices)…”
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Ultrasound effect on physical properties of corn starch by Jambrak, Anet Režek, Herceg, Zoran, Šubarić, Drago, Babić, Jurislav, Brnčić, Mladen, Brnčić, Suzana Rimac, Bosiljkov, Tomislav, Čvek, Domagoj, Tripalo, Branko, Gelo, Jurica

“…High power ultrasound (HPU) represents a non-thermal processing method that has been rapidly researched and used in the last 10 years. The application of power…”
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Applicability of moisture transfer Bi– Di correlation for convective drying of broccoli by Mrkić, Vlatka, Ukrainczyk, Marko, Tripalo, Branko

“…A newly developed Biot number–Dincer number correlation was applied to determine moisture transport parameters of broccoli drying. Broccoli florets were dried…”
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Influence of Whey Protein Addition and Feed Moisture Content on Chosen Physicochemical Properties of Directly Expanded Corn Extrudates by Brnčić, Mladen, Bosiljkov, Tomislav, Ukrainczyk, Marko, Tripalo, Branko, Brnčić, Suzana Rimac, Karlović, Sven, Karlović, Damir, Ježek, Damir, Topić, Dražen Vikić

“…Production of extrudates from cereals is an often-used technological process in today’s world food industry. Extrudates from corn flour produced using the…”
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Ultrasound effect on physical properties of corn starch by Jambrak, Anet Rezek, Herceg, Zoran, Subaric, Drago, Babic, Jurislav, Brncic, Mladen, Brncic, Suzana Rimac, Bosiljkov, Tomislav, Cvek, Domagoj, Tripalo, Branko, Gelo, Jurica

“…High power ultrasound (HPU) represents a non-thermal processing method that has been rapidly researched and used in the last 10 years. The application of power…”
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Texture and pasting properties of ultrasonically treated corn starch by Herceg, I.L.,University of Osijek (Croatia). Faculty of Food Technology, Jambrak, A.R.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Subaric, D.,University of Osijek (Croatia). Faculty of Food Technology, Brncic, M.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Brncic, S.R.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Badanjak, M.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Tripalo, B.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Jezek, D.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Novotni, D.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology, Herceg, Z.,University of Zagreb (Croatia). Faculty of Food Technology and Biotechnology

“…The effects of high power ultrasound of 24 kHz and ultrasound bath of 24 kHz frequency on the textural and pasting properties of corn starch suspensions was…”
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Enrichment of extruded snack products with whey protein by Mladen Brnčić, Sven Karlović, Tomislav Bosiljkov, Branko Tripalo, Damir Ježek, Ivana Cugelj, Valentina Obradović

“…Highest share in products with whey proteins addition belongs to aromatised drinks, aromatised protein bars and various dietetic preparations. In the last few…”
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EFFECT OF ADDITION OF DIETARY FIBER IN COATING MIXTURES ON A TEXTURAL PROPERTIES AND OIL UPTAKE IN DEEP FRIED CHICKEN MEAT by S. Karlovic, D. Jezek, B. Tripalo, M. Brncic, T. Bosiljkov

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U spomen: Prof. dr. sc. Egon Bauman by Tripalo, Branko

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Obogaćivanje ekstrudiranih proizvoda proteinima sirutke by Brnčić, Mladen, Karlović, Sven, Bosiljkov, Tomislav, Tripalo, Branko, Ježek, Damir, Cugelj, Ivana, Obradović, Valentina

“…Proizvodi uz dodatak sirutkinih proteina najčešće se odnose na aromatizirane napitke, aromatizirane proteinske pločice i razne dijetetske pripravke…”
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Dehydration of Celery by Infrared Drying by Ježek, Damir, Tripalo, Branko, Brnčić, Mladen, Karlović, Damir, Rimac Brnčić, Suzana, Vikić-Topić, Dražen, Karlović, Sven

“…In this work kinetics of dehydration process was investigated according to dehydration temperature changes, samples dimensions and technological treatment of…”
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Utjecaj i usporedba toplinske obrade, ultrazvuka i termosonifikacije na mikrobiološku kvalitetu i senzorska svojstva slatke sirutke by Jeličić, Irena, Božanić, Rajka, Brnčić, Mladen, Tripalo, Branko

“…Ultrazvuk i termosonifikacija ubrajaju se u alternativne, netermalne metode procesiranja hrane. Stoga je svrha ovog rada bila ispitati utjecaj različitih…”
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Modelling of Convective Carrot Drying by Ježek, Damir, Tripalo, Branko, Brnčić, Mladen, Karlović, Damir, Vikić-Topić, Dražen, Herceg, Zoran

“…Drying of carrots was investigated in a laboratory dryer with an electric heater and in a dryer with infrared irradiation. Before drying, samples were blanched…”
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Ultrasound-Assisted Infrared Drying of Pear Slices: Textural Issues by Dujmić, Filip, Brnčić, Mladen, Karlović, Sven, Bosiljkov, Tomislav, Ježek, Damir, Tripalo, Branko, Mofardin, Irena

“…The aim of this research was to investigate the impact of high‐intensity ultrasound as pretreatment on the duration of drying and texture characteristics of…”
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Utjecaj dodatka koncentrata proteina sirutke na teksturalna svojstva izravno ekspandiranog kukuruznog ekstrudata by Brnčić, Mladen, Ježek, Damir, Rimac Brnčić, Suzana, Bosiljkov, Tomislav, Tripalo, Branko

“…Tekstura je važno svojstvo ekstrudiranih snack proizvoda, a ovisi o uvjetima procesa ekstruzije, kao i o dodacima koji se dodaju osnovnoj sirovini - brašnu…”
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