Results 51 to 60 of about 37,070 (231)
Scientific opinion on marine biotoxins in shellfish in the Republic of Croatia
Food Risk Assess Europe, Volume 2, Issue 2, April 2024.Summary Marine biotoxins are thermostable, mostly non‐protein molecules with different chemical components. According to solubility, they are divided into water‐soluble (hydrophilic) and fat‐soluble (lipophilic). The regulations of the EU and the Republic of Croatia regarding the maximum limits (ML) in live shellfish cover several groups: azaspiracids (
Brigita Hengl +7 more
wiley +1 more source
The influence of maceration time and enological media in polyphenolic contents of the Vranac wines [PDF]
Agroznanje, 2011 This work, based on three-year research, analyses the influence of maceration time, with applying of different enological media, in the content of total polyphenols, anthocyanins, colour intensity and hue of the Vranac wines.
Raičević Danijela +4 more
doaj
Design of high-specific speed hydraulic turbine with contoured shape of the runner blade [PDF]
, 2013 Abstrakt Diplomová práce se zabývá zjištěním vlivu tvarované náběžné hrany lopatky oběžného kola vírové turbíny na charakteristiku lopatkové mříže. Vychází se zde z reálných dat pro vírovou turbínu, kdy upravená náběžná hrana lopatky byla tvořena na ...
Fojtíková, Marcela
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Food Risk Assess Europe, Volume 2, Issue 1, January 2024.Summary Lead is a ubiquitous environmental contaminant that occurs naturally and, to a greater extent, from anthropogenic activities. People are exposed to lead through food, water, air, soil and dust. Food is the major source of exposure for the adult population.
Vlatka Buzjak Služek +4 more
wiley +1 more source
Istraživački pristup proizvodnji i tržištu hrane u uvjetima rata
Ekonomski Vjesnik, 1991 Hrana i prehrana u ratnim uvjetima je ljudska opsesija i stvarnost. Zaista "hrana je oružje". Takva maksima nalaže svim strukama (inženjerima agronomije, stočarstva, prehrambene tehnologije, ekonomistima, nutricionistima itd.) da učine dužni napor da i u
Ljubomir Baban
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Canny's Operator and Other Useful Edge Detectors [PDF]
, 2008 Tato práce poskytuje úvod do problematiky digitálního zpracování obrazu a definuje základní pojmy pro jeho úspěšné pochopení. Zabývá se několika vhodnými metodami předzpracování obrazu pro detekci hran, metodami pro detekci hran a následného zpracování ...
Janda, Miloš
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Food Risk Assess Europe, Volume 2, Issue 1, January 2024.Summary Ochratoxin A (OTA) is the most toxic representative in the group of nephrotoxic mycotoxins, ochratoxins. OTA was first isolated in 1965 as a stable secondary metabolite of A. ochraceus. Penicillia and aspergilli most often synthesize OTA on cereals (wheat, corn, barley, rye, rice), nuts, raw fruits and vegetables, plant origin foods (wine ...
Sanja Miloš +5 more
wiley +1 more source
Obrok dana posle sutra. Predstave o hrani i ishrani u post-apokaliptičnim filmovima
Etnoantropološki Problemi, 2016 Rad se bavi kulturnim predstavama o hrani i ishrani u filmovima na temu postapokalipse. Hrana/ishrana u ovim filmovima funkcioniše kao metafora uz pomoć koje se prikazuje buduća regresija ljudske civilizacije u pretpostavljene ranije stupnjeve razvoja ...
Ana Banić Grubišić
doaj
, 2014 Táto semestrálna práca sa zaoberá problematikou vizuálnej kontroly. Ako kontrolované objekty sú zvolené ihly. V práci sú popísané základné poznatky k téme počítačového videnia.
Lancz, Michal
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Food Risk Assess Europe, Volume 2, Issue 1, January 2024.Summary Acrylamide is a natural by‐product of the reaction that occurs during the baking or frying food at temperatures above 120°C in industry and in households. The main mechanism of acrylamide formation in food is the Maillard reaction, in which the free amino acid asparagine, which is found in many types of cereals and potatoes, reacts with ...
Danijela Stražanac +6 more
wiley +1 more source