Saric G.K.,Poljoprivredni fakultet u Osijeku |
Klapec T.,Prehrambeno tehnoloski fakultet |
Milakovic Z.,Poljoprivredni fakultet u Osijeku |
Sarkanj B.,Prehrambeno tehnoloski fakultet |
Pavlovic H.,Prehrambeno tehnoloski fakultet
Poljoprivreda | Year: 2011
Contamination with phytopathogenic forms of Fusarium, besides field crops, may also occur in stored products. Addition of antifungal substances to stored livestock feed is therefore common. This paper examined the effectiveness of a mixture of synthetic and natural antioxidants against the growth of Fusarium graminearum and F. verticillioides in a concentrate mixture. The most effective inhibition of growth was achieved with a mixture of butylated hydroxyanisole, propyl paraben and thymol.
Rheological and thermophysical properties of model compounds for ice-cream with reduced fat and sugar [Reološka i termofizikalna svojstva modelnih smjesa za sladoled sa smanjenim udjelom masti i šećera]
Subaric D.,Prehrambeno tehnoloski Fakultet |
Babic J.,Prehrambeno tehnoloski Fakultet |
Ackar D.,Prehrambeno tehnoloski Fakultet |
Milicevic B.,Zvecevo |
And 2 more authors.
Mljekarstvo | Year: 2010
The aim of this research was to investigate the effect of hydrocolloid carrageenan, native tapioca starch and powdered whey on viscosity and thermophysical properties of model ice-cream mixtures with reduced content of sugar and fat. Measurements were performed immediately after mixture preparation and after two months of storage at -18 °C. Results showed that rheological properties of model ice-cream mixtures with reduced content of sugar and fat can be improved by addition of starch and whey, particularly at low temperatures (0 and -5 °C). Improvement of properties at low temperatures is particularly important for before mentioned group of products, as well as the fact that raw materials used in the recipes are cost effective and have high nutritive value. Two-month storage at -18 °C resulted in increase of rheological parameters of all investigated samples. Freeze and thaw temperatures of model mixtures were not changed significantly after two months of storage. On the other hand, enthalpies of freezing and thawing have after storage in the most cases decreased.