Mladen Brnčić

Deputy Head
Department of Process Engineering
Faculty of Food Technology and Biotechnology
E-mail: mbrncic@pbf.hr

Fields of interest:

Ultrasound Processing of Foods, by-products and waste. Food Extrusion. Drying of Foods. Environmental friendly non-thermal processing technologies.

Recent publications:

Belščak-Cvitanović, A., Komes, D., Dujmović, M., Karlović, S., Biškić, M., Brnčić, M., Ježek, D. (2015) Physical, bioactive and sensory quality parameters of reduced sugar chocolates formulated with natural sweeteners as sucrose alternatives, Food Chemistry, 167, 61-70.

Karlović, S., Bosiljkov T., Brnčić M., Semenski, D., Dujmić, F., Tripalo B., Ježek D. (2014) Reducing Fat Globules Particle-Size in Goat Milk: Ultrasound and High Hydrostatic Pressures Approach. Chemical and Biochemical Engineering Quarterly. 28 (4) 499-507.

Karlović, S., Bosiljkov T., Brnčić M., Ježek D., Tripalo B., Dujmić, F., Džineva I., Skupnjak, A. (2013) Comparison of Artificial Neural Network and Mathematical Models for Drying of Apple Slices Pretreated with High Intensity Ultrasound, Bulgarian Journal of Agricultural Science, 19, 1372-1377.

Cvjetko Bubalo, M., Sabotin, I., Radoš I., Valentinčič, J., Bosiljkov, T., Brnčić M., Žnidaršič-Plazl P., (2013) A comparative study of ultrasound, microwave and microreactor-assisted imidazolium-based ionic liquid synthesis, Green Processing and Synthesis, 2 (6), 579-590.

Dujmić F., Brnčić M., Karlović S., Bosiljkov T., Ježek D., Tripalo B., Mofardin I. (2013) Ultrasound-Assisted Infrared Drying of Pear Slices: Textural Issues, Journal of Food Process Engineering, 36, 397–406.

Dent M., Dragović-Uzelac V., Penić M., Brnčić M., Bosiljkov T., Levaj B. (2013) The Effect of Extraction Solvents, Temperature and Time on the Composition and Mass Fraction of Polyphenols of Dalmatian Wild Sage (Salvia Officinalis L.), Food Technology and Biotechnology, 51 (1) 84-91.

Jeličić I., Božanić R., Brnčić M., Tripalo B. (2012) Influence and comparison of thermal, ultrasonic and thermo-sonic treatments on microbiological quality and sensory properties of rennet cheese whey, Mljekarstvo, 62, 165-178.

Sarajlija H., Čukelj N., Novotni D. Mršić G., Brnčić M., Ćurić D. (2012) Preparation of flaxseed for lignan determination by gas chromatography–mass spectrometry method, Czech Journal of Food Sciences, 30 (1) 45-52.

Bosiljkov T., Tripalo B., Brnčić M., Ježek D., Karlović S., Jagušt I. (2010) Influence of High Intensity Ultrasound With Different Probe Diameter on the Degree of Homogenization (variance) and Physical Properties of cow Milk, African Journal of Biotechnology 10 (1) pg. 34-41.

Brnčić M., Bosiljkov T., Ukrainczyk M., Tripalo B., Rimac B.S., Karlović S., Karlović D., Ježek D., Vikić T.D. (2010) Influence of Whey Protein Addition and Feed Moisture Content on Chosen Physicochemical Properties of Directly Expanded Corn Extrudates; Food and Bioprocess Technology: an International Journal, 4 (7) 1296-1306