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Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds
(Springer, New York, 2015)
The food industry expects increasingly complex properties (such as delayed release, stability, thermal protection, and suitable sensorial profile) from food ingredients, which often would not be able to be achieved without ...
Structural characterization and electrical properties of sintered magnesium-titanate ceramics
(Elsevier Science Sa, Lausanne, 2013)
In this article the influence of ball miling process on structure of MgO-TiO2 system, as well as the electrical properties of samples after sintering, was investigated. The mixtures of MgO-TiO2 powders were mechanically ...
Selective magnetic GMA based potential sorbents for molybdenum and rhenium sorption
(Elsevier Science Sa, Lausanne, 2017)
Magnetic macroporous crosslinked copolymer glycidyl methacrylate (GMA) and ethylene glycol dimethacrylate (EGDMA) samples with different magnetite content were prepared by suspension copolymerization and functionalized ...
Grassland vegetation of the Molinio-Arrhenatheretea class in the NW Balkan Peninsula
(Wiley, Hoboken, 2014)
Questions: How does the floristic composition of plant species of meadows and mesic pastures vary along a broad geographical gradient in the NW Balkans? How does the current phytosociological classification of the ...
Zirconium dioxide nanopowders with incorporated Si4+ ions as efficient photocatalyst for degradation of trichlorophenol using simulated solar light.
(Elsevier Science Bv, Amsterdam, 2016)
We present a hydrothermal method for synthesis of zirconia nanopowders: pure and with incorporated Si4+ ions. Zirconyl chloride and tetraethyl orthosilicate were used as precursors. As prepared powders were annealed at 600 ...
Environmental impacts of the meat chain - Current status and future perspectives
(Elsevier Science London, London, 2016)
BACKGROUND: The meat chain sector is recognized as one of the leading polluters in the food industry. Research on environmental performance in the meat industry has been analyzed in terms of the meat product(s), the ...
Hierarchical ZSM-5, Beta and USY zeolites: Acidity assessment by gas and aqueous phase calorimetry and catalytic activity in fructose dehydration reaction
(Elsevier Science Bv, Amsterdam, 2014)
The acidity of hierarchical USY, Beta and ZSM-5 zeolites obtained by alkaline treatment was investigated. Samples were characterized by low temperature nitrogen adsorption, X ray diffraction and solid-state (27)AI MAS NMR. ...
The iron(III)-modified natural zeolitic tuff as an adsorbent and carrier for selenium oxyanions
(Elsevier, Amsterdam, 2014)
Se(IV) and Se(VI) anions are the dominant species of Se existing in aqueous systems. In this study, the iron(III)-modified natural zeolitic tuff (Fe-CLI) from the Serbian deposit Zlatokop has been investigated as an adsorbent ...
Textural and cooking properties and viscoelastic changes on heating and cooling of Balkan cheeses
(Elsevier Science Inc, New York, 2015)
The growth in food service and prepared consumer foods has led to increasing demand for cheese with customized textural and cooking characteristics. The current study evaluated Kackavalj, Kackavalj Krstas, and Trappist ...
Feasibility of discrimination of dairy creams and cream-like analogues using Raman spectroscopy and chemometric analysis
(Elsevier Sci Ltd, Oxford, 2017)
Dairy cream and its analogues with sunflower oil, coconut oil and palm oil in different milk fat/vegetable fat ratios were prepared and analysed using Raman spectroscopy. The linear discriminant analysis was conducted in ...