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Production, Composition and Application of Rapeseed Oil

Oluić, Filip

2026-09-11

This bachelor thesis provides a systematic review of the scientific literature on the production, composition and application of cold pressed rapeseed (Brassica napus) oil. Oil production processes are described, with emphasis on seed dehulling and c…

Josip Juraj Strossmayer University of Osijek Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek

Repository of the Faculty of Food Technology Osijek

uljana repica hladno prešano ulje masne kiseline bioaktivni spojevi oksidacijska stabilnost rapeseed cold pressed oil fatty acids bioactive compounds oxidative stability

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Automatic CIP Systems in The Food Industry

Kocijanović, Ivona

2026-09-09

Aim of this work is overview of automated CIP (Clean-in-Place) systems with an emphasis on their application in the food industry. The task of the CIP system is to ensure automated cleaning and disinfection of internal processing equipment surfaces w…

Josip Juraj Strossmayer University of Osijek Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek Department of Process Engineering

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CIP sustavi automatizacija prehrambena industrija PLC Sinnerov krug CIP systems automation food industry PLC systems Sinner's circle

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Master's thesis Open access

The impact of perimenopause and menopause on women's dietary habits

Dorić, Ivana

2026-07-15

Perimenopause and menopause are phases in a woman's life marked by significant hormonal changes. Perimenopause typically occurs between the ages of 40 and 50, can last for several years, and may or may not present with symptoms. Menopause on average …

Josip Juraj Strossmayer University of Osijek Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek Department of Food and Nutrition Research

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perimenopauza menopauza prehrambene navike hormonalne promjene kvaliteta života nutricionizam perimenopause menopause dietary habits ormonal changes quality of life nutrition

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Master's thesis Open access

Diclofenac Removal from Aqueous Solutions Using MgCl2˙6H2O-Activated Buckwheat Hull Biochar

Bošnjak-Matić, Maria

2026-09-08

The aim of this study was to examine the use of MgCl₂ · 6H₂O-activated buckwheat husk biochar for the removal of diclofenac (DCF) from model aqueous solutions and synthetic wastewater, as well as to evaluate DCF desorption. The biochar was obtained f…

Josip Juraj Strossmayer University of Osijek Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek

Repository of the Faculty of Food Technology Osijek

diklofenak obrada otpadne vode heljdine ljuskice aktivacija MgCl₂ · 6H₂O diclofenac wastewater treatment buckwheat husks MgCl₂ · 6H₂O activation

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Hericenones as Bioactive Compounds in the Fruiting Body of the Edible Medicinal Mushroom Hericium erinaceus

Milašinčić, Monika

2026-09-08

This final thesis deals with hericenones as important bioactive compounds present in the fruiting body of the edible and medicinal mushroom Hericium erinaceus. The introductory part provides an overview of the basic characteristics of this mushroom, …

Josip Juraj Strossmayer University of Osijek Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek Department of Applied Chemistry and Ecology

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antioksidativna aktivnost bioaktivni spojevi funkcionalna hrana Hericium erinaceus hericenoni živčani čimbenik rasta (NGF engl. Nerve Growth Factor) neuroprotektivno djelovanje antioxidant activity bioactive compounds functional food Hericium erinaceus hericenones NGF (nerve growth factor) neuroprotective effects

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Optimal Conditions for The Growth of the Edible Medicinal Mushroom Lion's mane (Hericium erinaceus)

Demirović, Ines

2026-09-08

The aim of this final paper is to describe the optimal conditions for the growth of the edible and medicinal mushroom Hericium erinaceus. The introductory part presents the importance of medicinal mushrooms and the basic characteristics of Lion's man…

Josip Juraj Strossmayer University of Osijek Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek

Repository of the Faculty of Food Technology Osijek

Hericium erinaceus resasti igličar optimalni uvjeti uzgoja temperatura vlažnost bioaktivni spojevi funkcionalna hrana Hericium erinaceus Lion's Mane mushroom optimal cultivation conditions temperature humidity bioactive compounds functional foods

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Application of Electrochemical Techniques in Food Quality Analysis

Ćorić, Lucija

2026-09-08

Electrochemical methods represent important instrumental techniques for monitoring the quality of food industry products. Their application in the food industry is continuously growing, serving as a significant tool in quality control and food safety…

Josip Juraj Strossmayer University of Osijek Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek Department of Applied Chemistry and Ecology

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elektrokemijske metode prehrambeni proizvodi kontrola kvalitete elektrokemijski senzori electrochemical methods food products quality control electrochemical sensors

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Master's thesis Open access

Isolation of Cellulose Microfibrils from Cocoa Bean Shell and Spelt Chaff

Ivanac, Lara

2026-09-04

Cellulose microfibrils are valuable natural materials due to their favourable mechanical and functional properties and can be obtained from various lignocellulosic feedstocks, including by-products of the food and agricultural industries. This study …

Josip Juraj Strossmayer University of Osijek Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek Department of Food Technologies

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celulozne mikrofibrile kakaova ljuska pljevica pira lignocelulozna biomasa izolacija cellulose microfibrils cocoa bean shell spelt shaff lignocellulosic biomass isolation

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Contribution in a journal Open access

Influence of High-Voltage Electrical Discharge on the Oil Binding Capacity of Spelt Chaff and Whey

Šarić, Dario Benšić, Mirta Šubarić, Drago Paulik, Daniela Barišić Pavičić, Veronika Ačkar, Đurđica

2026

Oil binding capacity (OBC) is a key property in the formulation of oleogels (structured vegetable oils without trans or saturated fatty acids). Food industry by-products are promising structuring agents for oleogels, as they can bind oil. With approp…

Josip Juraj Strossmayer University of Osijek Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek

Josip Juraj Strossmayer University of Osijek School of Applied Mathematics and Informatics, University of Osijek

Josip Juraj Strossmayer University of Osijek Josip Juraj Strossmayer University of Osijek, Faculty of Tourism and Rural Development in Pozega

Hrana u zdravlju i bolesti Vol. 15, Br. 1, str. 10–16

eISSN2233-1239 pISSN2233-1220

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oil binding capacity high voltage electrical discharge spelt chaff whey response surface methodology

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Contribution in a journal Open access

Olive Leaf, Thyme and Green Walnut Husk Extracts as Functional Ingredients in Dairy Products: A Review

Zandona, Elizabeta Pleš, Vedrana Pavković, Silvija Cindrić, Ines Abdurramani, Almir Zechner-Krpan, Vesna Barukčić Jurina, Irena Blažić, Marijana

2026

Oxidative stress and the inflammation associated with it play key roles in the development of many chronic diseases. As alternatives to synthetic antioxidants, plant-derived materials with potential anti-inflammatory and antioxidant properties-such a…

Josip Juraj Strossmayer University of Osijek Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek

Karlovac University of Applied Sciences The Department of Food Processing Technology

University of Zagreb University of Zagreb, Faculty of Food Technology and Biotechnology

Food technology and biotechnology Vol. 64, Br. 3

DOI10.17113/ftb.64.03.26.9519 eISSN1334-2606 pISSN1330-9862

Repository of the Faculty of Food Technology Osijek

olive leaf thyme green walnut husk polyphenols dairy products functional ingredients

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Repository of the Faculty of Food Technology Osijek

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