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Proceedings of the International Congress, Reports of Technical Committees

 

  1. Piližota, Vlasta: Značenje i status te perspektive prehrambene industrije u Republici Hrvatskoj nakon ulaska u Europsku uniju. Zbornik radova s međunarodnoga znanstvenog skupa Valorizacija intermodalnoga logističkog koridora Ploče-Mostar-Sarajevo-Vukovar (srednji Jadran-Podunavlje). Steiner, Sanja; Božičević, Josip (ur.), Zagreb: Hrvatska akademija znanosti i umjetnosti, 25. travnja 2017., 22-25.
  2. Nela Nedić Tiban, Ante Lončarić, Davor Tkalec, Vlasta Piližota: Physico-chemical and Antioyidant Properties of Six Apple Cultivars (Malus Domestica) Grown in Slavonia. Proceedings/Zbornik radova. 9th International Scientific and Professional Conference WITH FOOD TO HEALTH, 13th October 2016, Osijek, Croatia. 108-115, 2017.
  3. Kopjar, Mirela; Zlatić, Emil; Požrl, Tomaž; Hribar, Janez; Piližota, Vlasta (2014): Influence of sucrose and trehalose addition on flavor compounds of sour cherry puree. IUFoST; Proceedings of 17th World Congress of Food Science and Technology & Expo, Montreal, Kanada, 17.-21. 08. 2014
  4. Vlasta Piližota (2014): Značaj i status te perspektive prehrambene industrije u RH nakon ulaska u EU (Importance and status and perspectives of the food industry in the Republic of Croatia after the EU ). Zbornik radova međunarodnog skupa: Valorizacija intermodalnog logističkog koridora Ploče-Mostar-Sarajevo-Vukovar (srednji Jadran-Podunavlje). Hrvatska akademija znanosti i umjetnosti (Steiner, Sanja; Koroman, Vladimir; Piližota, Vlasta; Božićević, Josip; Blašković Zavada, Jasna; Nikšić, Mladen; Brnjac, Nikolina; ur.), Zagreb, Hrvatska, 11.06. 2014., 268-271.
  5. Pilizota, V.: Bioeconomy and it's potential in the food sector. Zbornik radova Međunarodnog znanstveno-stručnog skupa, 14. Ruzičkini dani, "Danas znanost - sutra industrija"/Proceedings of International scientific – professional Meeting, 14th Ružička Days, ''Today Science – Tomorrow Industry'', Vukovar, Croatia, 13.-15. rujna, 2012 Vukovar: European Federation of Food Science and Technology. 23-30, 2013.
  6. Kopjar, Mirela; Babić, Jurislav; Šubarić, Drago; Hribar, Janez; Piližota, Vlasta (2013): Thermal Behaviour of Strawberry Cream Fillings in Presence of Trehalose Studied by Differential Scanning Calorimetry. Proceeding of 2013 4th International Conference on Food Engineering and Biotechnology (Liu Juan, ur.). Singapore: IACSIT Press, 2013. 99-102.
  7. Piližota Vlasta: ''Scientific Knowledge Applicable to Enhencing the Safety of Fresh Produce''. Journal of Hygienic Engineering and Design (Ed. Kakurinov Vladimir). Skopje, Macedonia: EHEDG International; Consulting and Training Centre KEY (2011) 118-121.
  8. Piližota, Vlasta (2011). Inovacija u sektoru hrane kao glavno uporište identiteta Hrvatske. // Zbornik radova Inovacijama do konkurentnosti / Car, Stjepan, editor(s). Zagreb : Alfacommerce, 2011. 44-48 (invited talk, domestic peer-review, published, expert).
  9. Piližota, Vlasta (2011). Towards Sustainable Food Production. 13 th Ružička Days "TODAY SCIENCE – TOMORROW INDUSTRY" (Edit. Šubarić, Drago). Osijek: Faculty of Food Technology, Osijek, and Croatian Society of Croatian Chemists and Technologists, Osijek, Croatia/Prehrambeno-tehnološki fakultet Osijek, Hrvatsko društvo kemijskih inženjera i tehnologa, 2011. 15-25 (invited talk, international peer-review, published, scientific).
  10. Kopjar, Mirela; Piližota, Vlasta; Hribar, Janez; Simčič, Marjan; Zlatič, Emil (2011). Influence of trehalose addition on selected aroma compounds in strawberry fruit fillings. // 13 th Ružička Days "TODAY SCIENCE – TOMORROW INDUSTRY" / Šubarić, Drago, editor(s).
    Osijek : Prehrambeno-tehnološki fakultet Osijek, Hrvatsko društvo kemijskih inženjera i tehnologa, 2011. 326-335 (poster, international peer-review, published, scientific).
  11. Nedić Tiban, Nela; Piližota, Vlasta; Rendić, Ivica (2011). Shelf-life of fresh-cut pears processed after harvest and storage in controlled atmosphere. // 13 th Ružička Days "TODAY SCIENCE – TOMORROW INDUSTRY" / Šubarić, Drago, editor(s). Osijek: Prehrambeno-tehnološki fakultet Osijek, Hrvatsko društvo kemijskih inženjera i tehnologa, 2011. 380-388 (poster, international peer-review, published, scientific).
  12. Kopjar, Mirela; Adamović, Maja; Piližota, Vlasta (2011). Stability of anthocyanins, phenols and free radical scavenging activity through sugar addition during frozen storage of blackberries. // 6th International Congress Flour-Bread '11, 8th Croatian Congress of Cereal Technologists Brašno-kruh '11 Book of Abstracts / Koceva Komlenić, Daliborka, editor(s).
    Osijek: Prehrambeno-tehnološki fakultet Osijek, 2011. 84-84 (poster, international peer-review, abstract, scientific).
  13. Kopjar, Mirela; Piližota, Vlasta (2011). Influence of suggar and starch addition on blackberry juice anthocyanins. // 2011 IFT Annual Meeting and Food Expo - Book of Abstracts. New Orleans: Institute of Food Technologists, 2011. 195-195 (poster, international peer-review, abstract, scientific).
  14. Kopjar, Mirela; Šubarić, Drago; Piližota, Vlasta (2011). Glukozinolati: biodostupnost i utjecaj na zdravlje ljudi. // "With food to health" Book of abstracts and papers of international seminar under title: "Dietetic products in health and disease" / Jašić, Midhat, editor(s). Tuzla: Farmaceutski fakultet Univerziteta u Tuzli, 2011. 10-11 (invited talk, international peer-review, abstract).
  15. Vlasta Piližota (2011). Scientific Knowledge Applicable to Enhancing the Safety of Fresh Produce. Journal of Hygienic Engineering and Design (Vladimir Kakurinov, Ed.). Skopje: EHEDG International; Consulting and Training Centre KEY, World Congress on Hygienic Engineering & Design, 22 – 24 September, 2011, Ohrid, Macedonia,  118-122 (invited talk,  international peer-review, published, scientific).
  16. Kopjar, Mirela; Piližota, Vlasta (2010). Influence of sugars and chlorogenic acid addition on anthocyanins of blackberry juica. // 2010 IFT Annual Meeting and Food Expo Technical Program - Book of Abstracts.
    Chicago: Institute of Food Technologists, 2010. 201-201 (poster, international peer-review, abstract, scientific).
  17. Kopjar, Mirela; Piližota, Vlasta; Nedić Tiban, Nela; Babić, Jurislav; Ačkar, Đurđica (2008). The influence of  sugar addition on stability of phenolics, flavonoids, anthocyanins and antioxidant activity in red grape juice. // Proceedings of the 2008 Joint Central European Congress / Ćurić, Duška, editor(s). Zagreb: Croatian Chamber of Economy, 2008. 169-175 (international peer-review, published, scientific).
  18. D. Miličević, V. Piližota, H. Pašalić, N. Nedić, A. Begić-Akagić, M. Aljić, M. Šabanović, S. Košutić (2008): Prevention of degradation of phenolic compounds in some kind of ancient and cultivated varieties of apples. Proceedings of the 36th International Symposium on Agricultural Engineering. (S. Košutić, ur.), Zagreb, 2008, 459-468.
  19. V. Pilizota: PUBLICATIONS RAW FRUIT SAFETY: INFECTIOUS AND TOXIGENIC MICROORGANISMS Publications shown in bold print report studies focused entirely or in part on fresh tree fruits or unpasteurized tree fruit products.
    This incomplete list was prepared at the Center for Food Safety, University of Georgia, US, April 2008. 
  20. Vlasta Pilizota and Wouter de Heij: Hygienic equipment design for washing and handling fresh produce: EEFoST / EHEDG Conference FOOD – NEW OPTIONS FOR FOOD INDUSTRY - 2007, 14 – 16 November, 2007, Lisbon, Portugal.
  21. V. Pilizota: Cooperative Regional Research Project S-294, United Fresh, US,Postharvest Quality and Safety in Fresh-cut Vegetables and Fruits, October 1, 2005-September 30, 2011, 2007.
  22. V. Piližota, N. Nedić Tiban, M. Horvat, D. Miličević (2007): Utjecaj sorte i dodataka na udio polifenola i posmeđivanje soka svježe narezanih jabuka. Zbornik radova sa naučnog skupa ''Agrotech'', Gradačac, Bosna i Hercegovina, 2006. Univerzitet u Tuzli, Tehnološki fakultet i Univerzitet u Sarajevu, Poljoprivredni fakultet Sarajevo, 49-59.
  23. J. Babić, D. Šubarić, V. Piližota, D. Ačkar, M. Kopjar, N. Nedić Tiban: Gelatinization and retrogradation properties of acetylated corn starch studied by DSC. C&E Spring Meeting, Consumer Driven Cereal Innovation: Where Science Meets Industry, Europe Spring Meeting, Montpellier, France, 2-4 May 2007.
  24. D. Šubarić, J. Babić, Đ. Ačkar, V. Piližota, M. Kopjar, M. Jukić (2007): Effect of guar and pectin on rheological properties and solubility of corn starch. Works of the Faculty of Agriculture and food science, University of Sarajevo, 58: 171-178.
  25. V. Pilizota (2007): Croatian participation in FP6, “FP7 - Research in the field of biotechnology, agriculture, food, fishery and forestry – a cooperation between EU, Balkan region and Eastern European neighborhood area"Bucharest, the 27th -28th February 2007.
  26. N. Nedic Tiban, M. Kopjar, J. Babic, V. Pilizota, D. Subaric (2007): Effect of fructose syrup addition on the rheological behaviour of Croatian honeys. Proceedings of the 4th International Symposium on Food Rheology and Structure, (ISFRS 2006). Zürich, 741-742.   
  27. D. Šubarić, S. Škrabal, V. Piližota, J. Babić, M. Jašić, Đ. Ačkar: Influence of temperature filing and storage conditions on fat bloom of filled chocolate. 3th Central European Congress on Food, Sofia (Bulgaria), 22-24. 05. 2006.
  28. V. Pilizota, G. M. Sapers, N. Nedic Tiban and D. Subaric: Browning Inhibition in Fresh-cut Packhams Triumph Pears. IFPA 18th Annual Conference, Baltimore, MD, USA, April 26-29, 2006.
  29. M. Kopjar, V. Piližota, J. Hribar, E. Zlatić, N. Nedić Tiban, D. Šubarić, J. Babić: Aroma retention in evaporated and freeze dried strawberry pastes. Proccedings of the 13th World congress of food science, Food is Life, IUFOST 2006, Nantes 17-21 September, 2006: 189-190, 2006.
  30. M. Kopjar, J. Hribar, M. Simčič, V. Piližota, N. Nedić Tiban: Influence of trehalose addition on anthocyanins retention of evaporated and freeze-dried strawberry pastes. Proceedings of the 4th International Congress on Pigments in Food. (R. Carle, A. Schieber, F.C. Stintzing, ur.), Stuttgart, 223-225, (2006).
  31. M. Kopjar, V. Piližota, N. Nedić Tiban, D. Šubarić, J. Babić (2006): Influence of pH and temperature during storage on concentrates of sour cherry and sour cherry Maraska. Proceedings of the 4th International Congress on Pigments in Food. (R. Carle, A. Schieber, F.C. Stintzing, ur.), Stuttgart, 2006, 226-228.
  32. V. PILIŽOTA (2005): New Chalanges and Trends Facing Scientists and Producers in Croatian Agriculture and Food System. Conference: "Towards FP7 – A regional contribution on research in the field of agriculture, food and biotechnology”, Bucharest, Romania, 29 – 30 November, 2005.
  33. L. Palmieri, V. Piližota, A. Dunaj, J. Babić, T. Lovrić, G. Villari: Reducing Microbial Load in Hot and Cold Break Tomato Juices by (Nonthermal) High Pressure (Treatment). 3rd Central European Meeting, 5th CroatianCongress of the Food Technologists, Biotechnologists and Nutritionists, Opatija, Croatia, 17-20 October 2005.
  34. V. Pilizota:  Annual report, Multistate Research Project S-294, United Fresh, US,Cooperative Regional Research Project S-294: Postharvest Quality and Safety in Fresh-cut Vegetables and Fruits, October 1, 1999-September 30, 2004, 2005.
  35. J. Babić, D. Šubarić, V. Piližota, D. Kovačević, N. Nedić Tiban: Influence of Hydrocolloids on The Rheological Properties of Tapioca Starch. 2nd Central European Meeting, 5th Croatian Congress of the Food Technologists, Biotechnologists and Nutritionists, Opatija, Croatia, 17-20 October 2004.
  36. L. Palmieri, V. Piližota, A. Dunaj, J. Babić, T. Lovrić, G. Villari: Reducing Microbial Load in Hot and Cold Break Tomato Juices by (Nonthermal) High Pressure (Treatment). 2nd Central European Meeting, 5th Croatian Congress of the Food Technologists, Biotechnologists and Nutritionists, Opatija, Croatia, 17-20 October 2004. 
  37. Ž. Ugarčić-Hardi, M. Jukić, D. Koceva Komlenić, V. Piližota: Colour Changes Due to Cooking and Sensory Properties of Fresh Made and Dried Pasta Produced with Different Supplements. 2nd Central European Meeting, 5th Croatian Congress of the Food Technologists, Biotechnologists and Nutritionists, Opatija,  Croatia, 17-20 October 2004.
  38. V. Pilizota, L. Palmieri, G., Villari, A. Dunaj, J. Babic, N. Nedic Tiban, M. Kopjar: Stabilisation of apricot juice by means of high pressure treatment. EFFoST-Food Inovations for an Expanding Europe, Warsaw, Poland, 27-29 October 2004.
  39. V. Piližota, D. Šubarić, N. Nedić Tiban, M. Kopjar, J. Babić: Influence of browning Inhibitors on colour and polyphenols in fresh-cut pear and pear juice (Utjecaj inhibitora posmeđivanja na boju i fenolne tvari u soku i svježe narezanim kruškama). Actual Tasks on Agricultural Engineering. Proceedings of the 32. International Symposium on Agricultural Engineering, Opatija, Croatia, 23-27 February 2004, 405-415.
  40. V. Piližota (2004): Gli Alimenti Minimamente Trattati (Minimally Processed Foods),Italus Hortus, e Notiziario SOI di Ortoflorofrutticoltura,  Rivista Bimestrale scientificadi orticoltura, floricoltura e frutticoltura, Vol.11, n. 1, 148-151, genaio-febbraio (2004). Numero Speciale: Post-raccolta di Ortoflorofrutticoli: Innovazione, Qualita e Controlo. Fisciano (SA), Italia, 25-26 febbraio 2003.
  41. N. Nedić Tiban, V. Piližota, D. Šubarić, M. Kopjar, J. Babić: Effects of Concentration and Temperature on the Rheological Properties of Some Hydrocolloids. International Congress FLOUR-BREAD '03, 4th Croatian Congress of Cereal Technologists, Opatija, 19-22 November 2003., Croatia.
  42. D. Šubarić, V. Piližota, J. Babić, N. Nedić Tiban: Rheological Properties of Starch-Hydrocolloid Systems During Heating. International Congress FLOUR-BREAD '03, 4th Croatian Congress of Cereal Technologists, Opatija, 19.-22.11.2003., CROATIA.
  43. V. Piližota: Proizvodnja sigurne hrane: kvaliteta i sigurnost (ispravnost) (Production of high-quality and safe foods). 8. International Summer University Tuzla 2003: Tuzla, Bosna i Hercegovina, 07-17.07.2003.
  44. Miličević, Dijana; Piližota, Vlasta; Šubarić, Drago (2003): Application of high pressure treatment on microbiological stability of food products. Proceedings of the 2nd DAAAM international conference on advenced technologies for developing countries. Tuzla, Bosna i Hercegovina, 25.-28.06.2003. (Katalinić, Branko; Tufekčić, Džemo; Selo, Ramiz; ur.) – Tuzla, University of Tuzla, 2003. 405-408.
  45. G.M. Sapers and V. Pilizota: Novel Browning Formulation for Fresh-cut Apples. 16th Annual International Fresh-cut Produce Association (IFPA) Conference and Exhibition,Tampa,FL,U.S.A.,April 3-5, 2003.
  46. V. Piližota: Gli Alimenti Minimamente Trattati (Minimally Processed Foods). Post-raccolta di Ortoflorofrutticolli: Innovazione, Qualita e Controllo (The post-harvest phase of horticultural  and agricultural products). Fisciano (SA), Italy, 25-26 febraio (February) 2003.
  47. V. Piližota: Processing of Minimally Processed Fruits and Vegetables. Chalenges of Developing Optimal Processing and Distribution Systems for Highly Perishable Products. 1st  CEFood Congress, September 22-25, 2002, Ljubljana, Slovenia, 102.
  48. D. Šubarić, V. Piližota, J. Babić, G. Zagrajšek: The Influence of Emulsifiers and Temperature on Rheological Behaviour of Chocolate Mass. 1st Cefood Congress, September 22-25, 2002,Ljubljana,Slovenia, 146.
  49. D. Šubarić, V. Piližota, D. Fleš, D. Kovačević, N. Nedić (2002): Influence of potassium mercaptobenzimidazole on polyphenol oxidase activity in model systems and in fresh-cut apple. Proceedings of the 4th Croatian Congress of Food Technologist, Biotechnologist and Nutritionists. (B. Tripalo, ur.), Zagreb, 135-140 (2002).
  50. N. Nedić, V. Piližota, D. Šubarić, M. Kopjar (2002): Influence of hydrocolloids and aspartame on rheological properties of peach juice. Proceedings of the 4th Croatian Congress of Food Technologist, Biotechnologist and Nutritionists. (B. Tripalo, ur.), Zagreb, 161-165 (2002).
  51. Piližota, Vlasta. Minimalno procesirana (obrađena) hrana / Vlasta Piližota, Drago Šubarić. - 2002. // Zbornik radova Znanstvenog skupa Kontinentalni gospodarski resursi u funkciji razvitka turizma Republike Hrvatske, Osijek, 7. i 8. lipnja 2002. / [urednik Marcel Meler]
  52. D.O. Ukuku, V. Pilizota, G.M. Sapers, and P.H. Cooke: Effect of Hot Water and Heated Hydrogen Peroxide Treatments in Reducing Transfer of Salmonella and Escherichia coli from Cantaloupe Surfaces to Fresh-cut Tissues. 20th Annual Meeting International Association for Food Protection, August 6-8, 2001.
  53. D. Šubarić, V. Piližota, D. Fleš, D. Kovačević, N. Nedić: Influence of potassium mercaptobenzimidazole on polyphenol oxidase activity in model systems and in fresh-cut apple. 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, Opatija, 03-05.10. 2001.
  54. N. Nedić, V. Piližota, D. Šubarić, M. Kopjar: Influence of hydrocolloids and aspartame on rheological properties of peach juice. 4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists, Opatija, 03-05.10. 2001.
  55. D. Šubarić, R. Vuković, A. Erceg, V. Piližota, T. Lovrić, N. Nedić: Potassium salt of 2,5 - dimercapto -1,3,4 - thiadiazole as potential inhibitor of enzymatic browning. Chech J. Food Sci.18 (186-188) 2000. Chemical reactions in foods IV, Prag 20-22. 09. 2000.
  56. Piližota, Vlasta; Šubarić, Drago; Miličević, Dijana (2000). Učinak vodikovog peroksida i askorbinske kiseline na svježe izrezanu jabuku. Zbornik radova 2000. godine (Ahmedbašić, Mahmud; Nikić, Stjepan, ur.). Tuzla: Tehnološki fakultet Univerziteta u Tuzli, 2000., 123-130.
  57. D.O. Ukuku, G.M. Sapers, V. Pilizota, and P.H. Cooke: Changes in Surface Properties of Cantaloupe and Populations of Escherichia coli ATCC 25922 after Exposure to Chlorine or Hydrogen Peroxide, (Poster), IFT Annual Meeting and Food Expo, Dalas, Tex, U.S.A., June 10-14, 2000.
  58. Piližota, Vlasta. Istraživanja, razvoj i inovacije u razvoju novih proizvoda u prehrambenoj industriji / Vlasta Piližota. // Bilten Razreda za tehničke znanosti. God. 3(2000), br. 1 : Okrugli stol Razvoj proizvoda i procesa prehrambene industrije, Zagreb, 5. studenoga 1998 / glavni urednik Dragutin Fleš
  59. N. Nedić, E. Berghofer, S. Ilo, V. Piližota, D. Šubarić: Effect of temperature and hydrocolloids on rheological properties of starch suspensions. International conference, Gums and stabilisers for the food industry, Wrexham, Wales, UK, 05.– 09. 07. 1999.  
  60. V. Piližota, Šubarić D., Nedić N., Palijan A.: Hydrogen peroxide and ascorbic acid treatment of minimally processed fruits and vegetables. International Symposium of Horticulture, Landscape Architecture and Food Science, Budapest, 1998., pp. 174, 1998.
  61. V. Piližota: Prerada   poljoprivrednih  proizvoda.  Međunarodni znanstveno-stručni skup: Strategija gospodarskog razvitka istočne Hrvatske. Bizovačke toplice,Bizovac, 27. i 28. studenoga 1997.
  62. F. Jović, V. Piližota and Ž.Ugarčić-Hardi: CIM in Food Industry - a Missing Link in Process Prediction. International Conference on Computer Integrated Manufacturing, Zakopane, 14-17. 05 1996.
  63. T.Lovrić, G. Abramović, V. Hegedušić and V. Piližota: Techological and thermophysical aspects of the freezing and handling of pelletized fruit juices. XIX Symposium der Internationale Fruchtsaft-Union (Den Haag 12-15 May 1986).
  64. Lovrić T., Piližota V.: Factors Affecting Flavour Retention in Some Fruit Juices and Purees During Freeze-drying. Symposium - Neue Erkentnisse auf dem Gebiet der Frucht und Gemusesafte, XIII Znanstveni simpozij "IFU - 80" , Bled, 1980., Juris Druck  + Verlag, Zurich (1980) 83-111.

     

 

 

 


updated: 07/12/ 17
updated: 06/13/16
updated: 11/22/13
updated: 03/28/12
date: 07/21/08
urednica: D. Torbica