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Приказ резултата 11-20 од 20
Biodegradation of methyl-tert-butyl ether by Kocuria sp. / Biodegradacija metil tercijarnog butil etra pomoću Kocuria sp.
(Savez hemijskih inženjera, Beograd, 2012)
Methyl-tert-butyl ether (MTBE) has been used to replace the toxic compounds from gasoline and to reduce emission of air pollutants. Due to its intensive use, MTBE has become one of the most important environment pollutants. ...
Influence of extraction method on protein profile of soybeans / Uticaj metode ekstrakcije na proteinske profile proteina soje
(Savez hemijskih inženjera, Beograd, 2013)
Comparison between protein profiles of soybean obtained by commonly used methods of extraction (Tris buffer and Tris-urea buffer) with methods used for extraction of plant proteins for 2D PAGE analysis (direct solubilization ...
Chemical composition of the essential oil of basil (Ocimum basilicum L. Lamiaceae) / Hemijski sastav etarskog ulja bosiljka (Ocimum basilicum L. Lamiaceae)
(Savez hemijskih inženjera, Beograd, 2011)
In Serbia, basil has been grown traditionally as a decorative, medicinal, seasoning and ritual herb, and there is a variety of different populations of basil. Basil is considered to have been brought to Serbia in the 12th ...
Succinimides: Synthesis, properties and anticonvulsant activity / Sukcinimidi - dobijanje, svojstva i antikonvulzivna aktivnost
(Savez hemijskih inženjera, Beograd, 2011)
Succinimide is a cycle imide of succinic acid that is present in numerous biologically active compounds including anticonvulsants, antitremor, anti-Parkinson's agents. This paper describes different ways of synthesis of ...
Management of used tyres, accomplishments in the world, and situation in Serbia / Upravljanje korišćenim gumama, dometi u svetu i stanje u Srbiji
(Savez hemijskih inženjera, Beograd, 2011)
It is estimated that there are more than 550 million road vehicles in the world in everyday use. Annually, 1.3 billion used tyres are dismantled from these vehicles due to safety reasons. A small number of these tyres end ...
Buckwheat and quinoa seeds as supplements in wheat bread production / Proizvodnja pšeničnog hleba sa dodatkom semena kvinoje i heljde
(Savez hemijskih inženjera, Beograd, 2013)
The aim of this work was to compare the nutritional characteristics of wheat bread with those of bread produced of wheat flour supplemented with quinoa and buckwheat seeds. Bread making properties of these blends were ...
Polysaccharides of higher fungi: Biological role, structure and antioxidative activity / Polisaharidi viših gljiva - bioloska uloga, struktura i antioksidativna aktivnost
(Savez hemijskih inženjera, Beograd, 2014)
The fungal polysaccharides attract a lot of attention due to their multiple challenging biological properties, such as: anti-tumor, anti-viral, anticomplementary, anticoagulant, hypolipidemic, immunomodulatory and ...
Sensory and color properties of dietary cookies with different fiber sources during 180 days of storage / Senzorna svojstva i boja dijetnog keksa sa različitim izvorima dijetnih vlakana tokom 180 dana skladištenja
(Savez hemijskih inženjera, Beograd, 2013)
The aim of this study was to examine the sensory properties of dietary cookies produced with addition of different dietary fiber sources (inulin and oligofructose, oat flakes, mixture of oat flakes and whole meal flour, ...
Thermo-mechanic and sensory properties of wheat and rye breads produced with varying concentration of the additive / Termo-mehanička i senzorna svojstva pšeničnog i ražanog hleba pripremljenih sa različitim koncentracijama aditiva
(Savez hemijskih inženjera, Beograd, 2013)
The effects of different concentrations of complex additive containing emulsifiers, oxido-reductive substances and enzymes, on the rheological conditions of dough and sensory properties of three groups of bread were ...
Change of sensory characteristics and some quality parameters of mixed milk and cocoa spreads during storage up to 180 days / Promene senzornih karakteristika i pojedini parametri kvaliteta mešavine mlečnog i kakao-krem namaza tokom skladištenja do 180 dana
(Savez hemijskih inženjera, Beograd, 2013)
The main role of milk and milk products in the technology of confectionery products (chocolates, caramele-candy products, dairy products, spreads, etc.) is to increase the nutritional value of the final product and to ...