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Composition of proteins in fresh whey as waste in tofu processing
(Journal of Environmental Science and Health - Part B Pesticides, Food Contaminants, and Agricultural WastesJournal of Environmental Science and Health - Part B Pesticides, Food Contaminants, and Agricultural Wastes, 2023)
Tofu whey is a pale-yellowish liquid with specific aroma/taste which remains as the byproduct/waste after tofu squeezing and represents an environmental problem for direct disposal. Understanding the fresh tofu whey protein ...
Quality characteristics of ‘Pasta-Filata’ Serbian Kačkavalj cheese and regulatory compliance assessment
(MljekarstvoMljekarstvo, 2023)
The purpose of this study was to investigate the chemical, proteolysis, microbiological, colour and textural characteristics of Serbian Kačkavalj cheese in order to determine the variability degree between cheeses, compare ...
Thermal Decomposition of Ammonium Perchlorate Encapsulated with Copper(II)/Iron(III) Oxide Nanoparticles
(Central European Journal of Energetic MaterialsCentral European Journal of Energetic Materials, 2023)
Thermal decomposition of ammonium perchlorate (AP), as a high energy oxidizer in composite solid rocket propellants (CSRP), greatly affects the burning rate of the propellant. This paper summarizes the results of a study ...