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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

Repository of the Faculty of Food Technology Osijek

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

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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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Polycyclic Aromatic Hydrocarbons in Meat Products: Formation, Detection and Regulatory Challenges

Mastanjević, Krešimir Hederić, Martina Halt, Silvio Habschied, Kristina

2026

Polycyclic aromatic hydrocarbons (PAHs) are hazardous contaminants formed during incomplete combustion and frequently detected in smoked, grilled, roasted, and fried meat products. Their formation is influenced by temperature, smoking duration, fuel …

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

Processes Vol. 14, Br. 16, str. 2532–2562

DOI10.3390/pr14162532 eISSN2227-9717

Repository of the Faculty of Food Technology Osijek

polycyclic aromatic hydrocarbons meat benzo[a]pyrene chromatographic analysis mitigation strategies

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Chokeberry Pomace as a Source of Polyphenols for Complexation with Plant-Based Proteins

Kopjar, Mirela Jozinović, Antun Ostrun, Iva Babić, Jurislav Pichler, Anita

2026

One way to utilize by-products from fruit production is the extraction of bioactive compounds and their subsequent complexation with appropriate carriers. Consequently, we used chokeberry pomace extract for complexation with plant-based proteins, nam…

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

Molecules Vol. 31, Br. 17, str. 3002–21

DOI10.3390/molecules31173002 eISSN1420-3049

Repository of the Faculty of Food Technology Osijek

chokeberry pomace polyphenols complexation almond proteins rice proteins pea proteins pumpkin-seed proteins

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Application of Chicory Root Inulin and Commercial Inulin in Various Food Products and Impact on Their Quality

Ostrun, Iva Mihatov, Vesna Pichler, Anita Jozinović, Antun Banjari, Ines Kopjar, Mirela

2026

Chicory root has been used in traditional medicine, as a vegetable, and as a coffee substitute, and over the years it has become popular for its inulin content, becoming one of the major commercial sources of inulin for food applications. This review…

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

Franck dd

Foods Vol. 15, Br. 17, str. 2979–40

DOI10.3390/foods15172979 eISSN2304-8158

Repository of the Faculty of Food Technology Osijek

chicory root inulin commercial inulin degree of polymerization food applications

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Comparison of Various Water-Stress Monitoring Methods in Soybean (Glycine max (L.) Merr.)

Rotim, Stela Marković, Monika Spišić, Marija Cvenić, Nina Matoša Kočar, Maja Marček, Tihana Spišić, Josip

2026

The research was conducted in a greenhouse at the Agricultural Institute Osijek in 2022. The study aimed to evaluate and compare different methods for detecting soil water deficit and plant water‐stress responses in soybean (Glycine max (L.) Merr.). …

Josip Juraj Strossmayer University of Osijek Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek

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

Josip Juraj Strossmayer University of Osijek Josip Juraj Strossmayer University of Osijek, Faculty od Electrical Engineering, Computer Science and Information Technology Osijek

Poljoprivreda (Osijek) Vol. 32, Br. 1, str. 1–12

DOI10.18047/poljo.32.1.1 eISSN1848-8080 pISSN1330-7142

Repository of the Faculty of Food Technology Osijek

soybean water stress soil moisture sensors physiological indicators machine learning models

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Traditional Fermented Beverages as Drinks of the Future

Habschied, Kristina Barkow, Ingo Mastanjević, Krešimir

2026

Fermentation is a foundational process that has historically underpinned the development of global civilizations. By extending the shelf life of perishable ingredients while enhancing flavor, nutrition, and bioactive properties, fermentation has prov…

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

Beverages Vol. 12, Br. 7

DOI10.3390/beverages12070080 eISSN2306-5710

Repository of the Faculty of Food Technology Osijek

fermentation yeast LAB precision fermentation

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Effect of Addition of Grape Pomace Extract (Pinot Noir Variety) on the Physical-Chemical Properties and Safety of Frankfurter Sausages

Mastanjević, Krešimir Žinić, Helena Čulo, Mia Kovačević, Dragan Habschied, Kristina

2026

This study was designed to demonstrate the effect of Pinot Noir grape pomace extract (GPE) on the quality and shelf-life of frankfurter sausages during 35 days of storage at 4 °C. Due the high polyphenolic compounds of GPE, there is an increasing int…

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

Processes Vol. 14, Br. 14

DOI10.3390/pr14142321 eISSN2227-9717

Repository of the Faculty of Food Technology Osijek

grape pomace extract frankfurter sausages plant extracts polyphenolic compounds physicochemical properties additives

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From Vegetable Oil Production to Integrated Biorefineries: Global Trends, By-Product and Side-Stream Valorization, and Green Extraction Technology Deployment

Zahović, Ida Parlov Vuković, Jelena Čuček, Lidija Petrovič, Aleksandra Tišma, Marina

2026

This review provides a comprehensive assessment of the global production of common edible, specialty, and industrial vegetable oils, with particular emphasis on the generation and valorization of by-products and side-streams within integrated biorefi…

RUĐER BOŠKOVIĆ INSTITUTE

Processes Vol. 14, Br. 14

DOI10.3390/pr14142330 eISSN2227-9717

Repository of the Faculty of Food Technology Osijek

vegetable oil industry by-product and side-stream valorization green extraction technologies deep eutectic solvents integrated biorefineries circular bioeconomy

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Membrane-Based Fractionation of Milk Proteins for the Production of High Value Dairy Ingredients-A Systematic Review

Arapović, Martina Puljić, Leona Kajić, Nikolina Mastanjević, Krešimir

2026

Membrane-based processes have emerged as efficient alternatives to conventional separation methods because they enable protein fractionation under mild processing conditions while preserving protein functionality and bioactivity. Furthermore, whey, t…

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

Processes Vol. 14, Br. 14

DOI10.3390/pr14142335 eISSN2227-9717

Repository of the Faculty of Food Technology Osijek

milk proteins membrane fractionation microfiltration ultrafiltration whey proteins food-by products dairy ingredients diafiltration systematic review

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Repository of the Faculty of Food Technology Osijek

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