Pretraga

Pretražite po imenu i prezimenu autora, mentora, urednika, prevoditelja

Napredna pretraga

Pregled bibliografske jedinice broj: 245825

Mechanical Hardness Determination of Extruded Snack Food Type Flips

Brnčić, Mladen; Tripalo, Branko; Ježek, Damir; Semenski, Damir; Drvar, Nenad
Mechanical Hardness Determination of Extruded Snack Food Type Flips // Prodeedings of Conference on Food Structure and Food Quality / Auty, Mark ; Hopia, Anu ; Paques, Marcel ; Schwarz, Karin (ur.).
Cork: European Section AOCS, 2004. str. 22-22 (predavanje, međunarodna recenzija, sažetak, znanstveni)

CROSBI ID: 245825 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Mechanical Hardness Determination of Extruded Snack Food Type Flips

Autori
Brnčić, Mladen ; Tripalo, Branko ; Ježek, Damir ; Semenski, Damir ; Drvar, Nenad

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Prodeedings of Conference on Food Structure and Food Quality / Auty, Mark ; Hopia, Anu ; Paques, Marcel ; Schwarz, Karin - Cork : European Section AOCS, 2004, 22-22

Skup
Conference on Food Structure and Food Quality - Joint Symposium Food Structure & Funcionality Forum and the European Section of the AOCS

Mjesto i datum
Cork, Irska, 03.10.2004. - 07.10.2004

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
prehrambeni ekstrudati; mehanička svojstva
(food extrudates; mechanical properties)

Sažetak
Extrusion cooking represents a very effective process applicable in biotechnoology and food industry. It offers more advantages than other types of cooking processes like faster processing times, significant reduction in consumed energy which consequently, result in lower price of final product. In this work one of the important characteristic of extrudates, mechanical hardness, which is the main texture paprameter, was investigated. Texture quality has influence on taste sensory evaluation, but also helps with consumer's acceptability of product.

Izvorni jezik
Engleski

Znanstvena područja
Strojarstvo, Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA

Projekti:
0120004
058202
0120061

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb,
Fakultet strojarstva i brodogradnje, Zagreb

Profili:

Avatar Url NENAD DRVAR (autor)

Citiraj ovu publikaciju:

Brnčić, Mladen; Tripalo, Branko; Ježek, Damir; Semenski, Damir; Drvar, Nenad
Mechanical Hardness Determination of Extruded Snack Food Type Flips // Prodeedings of Conference on Food Structure and Food Quality / Auty, Mark ; Hopia, Anu ; Paques, Marcel ; Schwarz, Karin (ur.).
Cork: European Section AOCS, 2004. str. 22-22 (predavanje, međunarodna recenzija, sažetak, znanstveni)
Brnčić, M., Tripalo, B., Ježek, D., Semenski, D. & Drvar, N. (2004) Mechanical Hardness Determination of Extruded Snack Food Type Flips. U: Auty, M., Hopia, A., Paques, M. & Schwarz, K. (ur.)Prodeedings of Conference on Food Structure and Food Quality.
@article{article, author = {Brn\v{c}i\'{c}, Mladen and Tripalo, Branko and Je\v{z}ek, Damir and Semenski, Damir and Drvar, Nenad}, year = {2004}, pages = {22-22}, keywords = {prehrambeni ekstrudati, mehani\v{c}ka svojstva}, title = {Mechanical Hardness Determination of Extruded Snack Food Type Flips}, keyword = {prehrambeni ekstrudati, mehani\v{c}ka svojstva}, publisher = {European Section AOCS}, publisherplace = {Cork, Irska} }
@article{article, author = {Brn\v{c}i\'{c}, Mladen and Tripalo, Branko and Je\v{z}ek, Damir and Semenski, Damir and Drvar, Nenad}, year = {2004}, pages = {22-22}, keywords = {food extrudates, mechanical properties}, title = {Mechanical Hardness Determination of Extruded Snack Food Type Flips}, keyword = {food extrudates, mechanical properties}, publisher = {European Section AOCS}, publisherplace = {Cork, Irska} }

Podijeli:





Contrast
Increase Font
Decrease Font
Dyslexic Font
CROSBI koristi kolačiće (cookies) kako bi poboljšao funkcionalnost stranice.