RIOFH - Repository of Institute of General and Physical Chemistry
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    1106 research outputs found

    EFFECT OF STORAGE TIME ON QUALITY PARAMETERS OF FLOURS FROM FRUIT AND VEGETABLE POMACE

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    Faculty of Food Technology and Biotechnology, University of Zagreb
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    EVALUATION OF THERMAL PROPERTIES AND CHEMICAL COMPOSITION OF APPLE, BEETROOT, AND CELERY POMACE FLOURS FOR SUSTAINABLE FOOD INDUSTRY APPLICATIONS

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    Faculty of Food Technology and Biotechnology, University of Zagreb
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    GRANULATI BRAŠNA OD TROPA VOĆA I POVRĆA SA PREBIOTICIMA I BAKTERIJAMA MLEČNE KISELINE

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    RAZVOJ TEHNIČKE PROCEDURE ZA STVARANJE PROIZVODA KOJI SE KORISTI U SISTEMIMA ZA DALJINSKO GAŠENJE POŽARA

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    STABILITY OF THE OSMOTICALLY DRIED PORK MEAT (LONGISSIMUS DORSI) FOLLOWED BY THERMOANALYTICAL TECHNIQUES

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    Faculty of Food Technology and Biotechnology, University of Zagreb
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    Beyond wine: Additional benefits of grape pomace from portugieser Serbian monovarietal red wine

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    POTENTIAL OF FRUIT AND VEGETABLES RESIDUES IN FUNCTIONALIZATION OF CONFECTIONERY PRODUCTS AND MINIMIZATION OF GLYCEMIC RESPONSE

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    Faculty of Food Technology and Biotechnology, University of Zagreb
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    Valorization of psychobiotics and agri-food by products as functional ingredients

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    Thermal Degradation Kinetic of Dried Red Cabbage Pulp

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    Society of Physical Chemists of Serbia
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    ŽELIRANI PROIZVODI SA SNIŽENOM ENERGETSKOM VREDNOŠĆU I VISOKIM SADRŽAJEM DIJETNIH VLAKNA I POLIFENOLNIH JEDINJENJA

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