Ana Belščak‐Cvitanović, Maja Benković, Draženka Komes, Ingrid Bauman, Dunja Horžić, Filip Dujmić, Matea Matijašec,
In the present study the physical properties of powdered cocoa drink mixtures prepared from two cocoa powders with various fat contents and different sweeteners, as well as the bioactive content and sensory properties of cocoa drinks prepared from them, were investigated. Particle size and bulk density of the used sugars and sweeteners, as well as the formulated mixtures, were determined and their influence on cohesion index was evaluated. To compare the content of polyphenols in the formulated ...
Tópico(s): Tea Polyphenols and Effects
2010 - American Chemical Society | Journal of Agricultural and Food Chemistry
Filip Grgić, Maja Benković, Davor Valinger, Tamara Jurina, Jasenka Gajdoš Kljusurić, Ana Jurinjak Tušek,
In this work, the emulsification of oil-in-water two-phase systems with three emulsifiers (PEG1500, 6000 and 20000) was studied in a batch macro system and in a continuously operated microfluidic system. The effect of emulsifier concentration, oil concentration and mixing rate on zeta potential and average Feret diameter was analyzed for the macro-batch system, while the effect of emulsifier concentration, oil concentration and total flow rate on zeta potential and average Feret diameter was analyzed ...
Tópico(s): Surfactants and Colloidal Systems
2022 - Multidisciplinary Digital Publishing Institute | Processes
Maja Benković, Filip Cigić, Davor Valinger, Tea Sokač Cvetnić, Ana Jurinjak Tušek, Tamara Jurina, Jasenka Gajdoš Kljusurić, Ivana Radojčić Redovniković,
Due to the beneficial composition of wine pomace, it has found several applications in the food industry, mostly in the form of flour or extracts. This study suggests the use of grape skin separated from the pomace as a functional ingredient for fruit bars based on the hypothesis that grape skin can contribute to fruit bar antioxidant potential. Fruit bars were produced with dried figs/dates, grape skin, and cocoa/hazelnut mix in different proportions (48–70%, 30–50%, and 0–2%, respectively). The ...
Tópico(s): Plant Physiology and Cultivation Studies
2024 - Multidisciplinary Digital Publishing Institute | Processes
Filip Grgić, Tamara Jurina, Davor Valinger, Jasenka Gajdoš Kljusurić, Ana Jurinjak Tušek, Maja Benković,
There is increased interest in the food industry for emulsions as delivery systems to preserve the stability of sensitive biocompounds with the aim of improving their bioavailability, solubility, and stability; maintaining their texture; and controlling their release. Emulsification in continuously operated microscale devices enables the production of emulsions of controllable droplet sizes and reduces the amount of emulsifier and time consumption, while NIR, as a nondestructive, noninvasive, fast, ...
Tópico(s): Analytical Chemistry and Chromatography
2022 - Multidisciplinary Digital Publishing Institute | Micromachines
Ivana Čulo, Filip Grgić, Tamara Jurina, Anita Šalić, Maja Benković, Davor Valinger, Jasenka Gajdoš Kljusurić, Ana Jurinjak Tušek, Bruno Zelić,
Emulsions are traditionally prepared with the application of high shear forces generated by the use of static mixers, homogenisers, or ultrasound.The resulting emulsions are sensitive to change of process conditions.The application of high forces and temperatures can significantly affect the constituents of the emulsions and their final stability.Microfluidic technology seems to be a very efficient alternative to classic emulsification methods.The dimensions of microdevices in combination with continuous ...
Tópico(s): Pickering emulsions and particle stabilization
2022 - Croatian Society of Chemical Engineers | Kemija u industriji