Boris Kovac

Boris Kovac
Faculty of health sciences, Universtity of primorska · Nutrition and dietetics

About

12
Publications
1,374
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247
Citations
Citations since 2017
5 Research Items
114 Citations
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201720182019202020212022202305101520
201720182019202020212022202305101520
201720182019202020212022202305101520

Publications

Publications (12)
Article
Nanotechnology is a science field that includes research and applications carriedout in the sphere of below 100 nanometers. Nanofood is the result of the usageof nanotechnology in food production, processing, and packaging. The paperpresents results of a pilot study on perceptions of nanotechnology and its use infood production. A questionnaire was...
Article
Wheat bread was enriched with 6%, 10% and 15% dried and milled grape pomace flour from two grape cultivars: 'Merlot' and 'Zelen'. Rheological, textural, sensory and antioxidant properties of the enriched dough and bread were evaluated, and compared to control samples. Grape cultivar had significant impact on the rheological characteristics of the d...
Article
Full-text available
Introduction The purpose of this study was to identify the possibility of unnoticed reduction in salt content of bread as a basic food in the diet of preschool children. The response of children to less salty bread and the role of teachers and teacher assistants in the introduction of novelties into children’s nutrition ware studied. Methods Using...
Article
The aim of this research was to discover the influence of supplementing pulses extract containing amylase inhibitors, on amylolytic activity of flour with low falling number. The amylase activity in flour was indirectly scaned with the falling number (FN) method. The optimal time of aqueous extraction was established. The research showed a positive...
Article
Spelt wheat seeds (Triticum aestivum subsp. spelta cv. Ostro) were used to obtain white spelt flour (64.5% yield), wholemeal spelt flour (100% yield), and scalded spelt wheat kernels. From these materials, white spelt wheat bread (WSB), wholemeal spelt wheat bread (WMSB), and spelt wheat bread with scalded spelt wheat kernels (SSKB) were made and w...
Article
Filamentous fungi are used in food production for protecting the surface of article against spoilage, as well as for the improvement of taste and the biological or nutritional value. A variety of moulds are used in the preparation of fermented foods. However, Rhizopus oligosporus has been one of the most widely used and accepted moulds in fermentat...
Article
A method for the laboratory-scale production and isolation of chitosan (polyglucosamine) by liquid and solidstate fermentation from Lentinus edodes was developed. The yields of isolated chitosan were 120 mg/L of fermentation medium under liquid fermentation conditions and 6.18 g/kg of fermentation medium under solid-state fermentation conditions. T...
Article
Urea, added at 2 to 20 mg/g in solid bran medium supporting growth of Aspergillus oryzae and Rhizopus oligosporus, led to a higher concentration of NH4 (+) and pH but a decrease in biomass production.
Chapter
Full-text available
Lens culinaris Iectin (LCL) stimulated production and partial purification of human interferon gamma (HuIFNγ) by human buffy-coal is described. Seventy two-hours long batch cultivation in protein-free medium was followed up during the interferon (IFN) production. The bioprocess parameters glucose, lactate, pH, pO2, number of cells and quantity of p...
Chapter
Apple pomace consists of a press cake resulting from pressing apples for various juices as well as from other fruit industry wastes. In general it is an acid substrate with a considerably buffering capacity, rich in carbohydrates, and low in protein content. A rapid spoilage caused by microorganisms can start because of a high moisture content of f...

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