Tihomir Moslavac

University of Osijek | UNIOS · Department of Food Technologies

Reološka svojstva hrane su od velikog značaja radi postizanja određenih svojstava hrane i radi vođenja procesa proizvodnje hrane. U ovom radu istraživan je utjecaj pojedinih sastojaka (ugljikohidra-ti, mliječna komponenta, žumanjak kokošjeg jajeta, kaša jabuke) i parametara homogenizacije (brzina rotora, vrijeme homogenizacije) na reološka svojstva...

Reološka svojstva hrane su od velikog značaja radi postizanja određenih svojstava hrane i radi vođenja procesa proizvodnje hrane. U ovom radu istraživan je utjecaj pojedinih sastojaka (ugljikohidrati, mliječna komponenta, žumanjak kokošjeg jajeta, kaša jabuke) i parametara homogenizacije (brzina rotora, vrijeme homogenizacije) na reološka svojstva...

Während der Herstellung, Lagerung und Wärmebehandlung unterliegt Gänseschmalz einem oxidativen Verfall. In dieser Arbeit wurde der Einfluss von natürlichen und synthetischen Antioxidantien und Synergisten (Rosmarinextrakt, Grüntee-Extrakt, Salbeiextrakt, Alpha-Tocopherol, Tocopherol-Mischung, Propylgallat, Zitronensäure, Ascorbinsäure, Kaffeesäure,...

U ovom radu istraživan je utjecaj procesnih parametara prešanja sjemenki crnog kima na prinos hladno prešanog ulja te njegovu kvalitetu. Prešanje sjemenki crnog kima provedeno je na laboratorijskoj pužnoj preši za proizvodnju hladno prešanih biljnih ulja. Prešanjem su dobivena tri proizvoda: sirovo ulje, uljni talog i pogača. Prilikom prešanja mije...

The fluorescent carbon quantum dots (CQDs) represent an emerging subset of carbonaceous nanomaterials, recently becoming a powerful tool for biosensing, bioimaging, and drug and gene delivery. In general, carbon dots are defined as zero-dimensional (0D), spherical-like nanoparticles with <10 nm in size. Their unique chemical, optical, and electroni...

Reološka mjerenja su vrlo važna u prehrambenoj industriji kao sredstvo za fizičku karakterizaciju sirovine prije prerade, za poluproizvode tijekom proizvodnje i za gotovu hranu. U ovom radu istraživan je utjecaj vrste meda, brzine rotora i vremena homogenizacije na reološka svojstva majoneze s medom. Korištene su vrste meda: bagremov, lipov, šumski...

Lipoxygenases are widespread enzymes that catalyze oxidation of polyunsaturated fatty acids (linoleic, linolenic, and arachidonic acid) to produce hydroperoxides. Lipoxygenase reactions can be desirable, but also lipoxygenases can react in undesirable ways. Most of the products of lipoxygenase reactions are aromatic compounds that can affect food p...

Pileća mast podliježe oksidacijskom kvarenju tijekom proizvodnje, skladištenja i toplinske obrade. U ovom radu istraživan je utjecaj dodatka prirodnih i sintetskih antioksidanasa (ekstrakt zelenog čaja, ekstrakt ružmarina, ekstrakt kadulje, ekstrakt rtanjskog čaja, alfa tokoferol, mješavina tokoferola, TBHQ (terc-butilhidrokinon), kofeinska kiselin...

In this study, green extraction methods-high voltage electrical discharges (HVED), pulsed electric field (PEF), and ultrasound-assisted extraction (UAE)-were compared in terms of extraction yield of total and individual polyphenolic compounds, as well as the antioxidant capacity of blueberry pomace extracts. All extractions were performed with meth...

The aim of this study was to evaluate Croatian pepper seed varieties (Podravka and Slavonka) as a new source of added value ingredients. Pepper seed is mostly considered a by-product. For the first time, the pepper (Capsicum annuum L.) seeds of the Slavonka and Podravka varieties were examined as the source material for oil production by the two me...

Plum (Prunus domestica L.) is a fruit widely cultivated across Europe and its processing generates a considerable amount of waste in form of discharged plum kernels. This creates a new opportunity to exploit plum kernels in order to provide an alternative to conventional edible oils. The main aim of this study was to obtain high-quality oil from pl...

Mjerenja reoloških karakteristika hrane važna su u prehrambenoj industriji gdje se pomoću reoloških parametara dobije informacija o kvaliteti gotovog proizvoda. U ovom radu istraživan je utjecaj parametara procesa homogenizacije (brzina rotora, vrijeme homogenizacije) na reološka svojstva majoneze sa 75% uljnom fazom. Za izradu majoneze korištene s...

Postupkom hladnog prešanja iz koštica grožđa proizvodi se jestivo ulje visoke nutritivne vrijednosti. U ovom radu istraživan je utjecaj dodatka antioksidanasa (prirodni, sintetski) na oksidacijsku stabilnost hladno prešanog ulja koštica grožđa sorte Cabernet sauvignon crni. Od prirodnih antioksidanasa korišteni su ekstrakt zelenog čaja, ekstrakt ru...

U ovom radu istraživan je utjecaj procesnih parametara hladnog prešanja sjemenki konoplje na iskorištenje ulja. Ispitivani su parametri frekvencija elektromotora, veličina otvora glave preše za izlaz pogače i temperatura grijača glave preše. Također je istraživan utjecaj mikrovalnog zagrijavanja na oksidacijsku stabilnost ulja konoplje, sa i bez do...

Reološka mjerenja su vrlo važna u prehrambenoj industriji kao sredstvo za fizičku karakterizaciju sirovine prije prerade, za poluproizvode tijekom proizvodnje i za gotovu hranu. U ovom radu istraživan je utjecaj sastojaka i procesnih parametara homogenizacije na reološka svojstva salatne majoneze s kašom banane. Za izradu salatne majoneze korištene...

Influence of antioxidants on oxidative stability of beef tallow Fats are contained in the majority of foods that are consumed daily. Beef tallow is one of the most complex fats found in nature. Tallow is subject to oxidation during the production, storage and heat treatment. This study researched the effect of natural antioxidants (rosemary extract...

Rose hips (Rosa canina L.) and Cornelian cherry (Cornus mas L.) seeds are waste products from the manufacture of juice, syrup, puree, jams or wines and as such, they contain significant amount of oil. Special emphasis in the last few decades is given to “green” supercritical CO2 (SC-CO2) extraction technique which is environmentally friendly and en...

Virgin olive oil has a high resistance to oxidative deterioration due to both a triacylglycerol composition low in polyunsaturated fatty acids and a group of phenolic antioxidants composed mainly of polyphenols and tocopherols. This essay discusses the effect of microwave heating on the oxidative stability of extra virgin olive oil with or without...

Olive pomace remaining after the production of olive oil contains significant amounts of phenolic compounds that exert different types of biological activities primarily acting as antioxidants. Novel sustainable approach that combines ultrasound-assisted extraction using food-grade solvents and cyclodextrin encapsulation was used to prepare olive p...

Waste remaining after the production of olive oil (olive pomace) is known to contain significant amounts of phenolic compounds that exert different types of biological activities, primarily acting as antioxidants. In this work, a sustainable approach that combines ultrasound-assisted extraction with food-grade solvents and encapsulation with differ...

Fatty acid, tocopherol, and amygdalin concentrations are determined in apricot kernel oils obtained by two techniques: cold pressing and supercritical CO2 (SC‐CO2) extraction. During the SC‐CO2 extraction, oil is collected over 5 h at 300 bar and 40 °C until all oil is completely extracted from the raw material. The total tocopherol concentration i...

Rheologische Eigenschaften der Salatmayonnaise mit Zugabe der Kiwifruchtmark In der vorliegenden Arbeit wurden der Einfluss von Prozessparametern der Homogenisierung und der Typ des Systems Rotor/Stator auf rheologische Eigenschaften der Salatmayonnaise mit Zugabe des Kiwifruchtmarks untersucht. Darüber hinaus wurde auch der Einfluss der Zusammense...

Bučino ulje pripada grupi ekskluzivnih i vrlo skupih ulja gdje nutritivna kvaliteta opravdava visoku cijenu. U ovom radu istraživan je utjecaj parametara hladnog prešanja bučinih koštica na iskorištenje ulja. Ispitivani su parametri frekvencija elektromotora, veličina otvora glave preše te dodatak ljuske suncokreta i mikrovalno zagrijavanje bučine...

This paper deals with the influence of the addition of sugars (sucrose, fructose and trehalose), modified starches (tapioca or waxy maize starch) and hydrocolloids (karaya or guar gum) on colour and thermal properties of raspberry cream fillings. In addition, the influence of the above-mentioned additives on the colour and thermal properties of ras...

In the hazelnut oil production it is very important to find an appropriate method to recover the oil from kernels. The objective of this study was to evaluate the oil extraction process from hazelnuts by screw pressing followed by extraction with supercritical CO 2. The effects of temperature head presses, frequency and nozzle size in pressing expe...

In the past few decades, the Cannabis saliva L. hemp variety has been unfairly. neglected because of its similarity to the illegal kind Cannabis indica used as a narcotic. The objective of this study was to evaluate the process of oil extraction from Cannabis saliva seeds by cold pressing, followed by extraction with supercritical CO2. In the press...

Walnut is recognized worldwide as a functional health food. In the walnut oil production it is very important to find an appropriate method to recover the oil from seeds. Walnut oil in this study was obtained by pressing the seeds followed by extraction with supercritical CO 2. The effects of pressing temperature (70, 85, 100 °C), frequency (20, 30...

Aroma compounds are heat-sensitive and easy volatile components, which are lost with co-vapour during concentration by evaporation. Many authors found out that a loss of volatile aroma compounds was significantly smaller in fruit juice concentration by reverse osmosis than in concentration by evaporation. This work deals with the application of rev...

Aroma compounds are heat-sensitive and volatile components, which are lost with co-vapour during concentration by evaporation. The application of reverse osmosis for concentration of alcohol solutions, that are components of apple juice aroma, was investigated. Influence of membrane type, processing pressure parameters and volume concentration of d...

Volatile aroma components of fruit juices are lost with vapour during concentration by evaporation. However, these components are mostly retained in fruit juice by membrane processes concentration. Application of reverse osmosis for concentration of ester and aldehyde solutions, being components of apple juice aroma, was investigated. Influence of...

The knowledge of rheological properties is very important either for achieving specific food properties, or for designing production procedure. The consistency is one of the significant factors, which specifies the quality of foodstuffs, including those, which are kept by freezing in order to preserve their stability for a longer period. The aim of...

Application of reverse osmosis (RO) for apple juice aroma concentration from an evaporator condensate was investigated. Feed evaporator condensate was prepared by diluting the apple aroma concentrate with water. Laboratory apparatus for RO with plate-and-frame membrane configurations was used. Volatile aroma components of apple juice in the feed co...