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Приказ резултата 1991-2000 од 2025
Saccharomyces boulardii the only probiotic yeast / Saccharomyces boulardii jedini kvasac probiotik
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2009)
Yeasts as eukaryotes do have a more diverse enzymatic profile than lactic acid bacteria. They provide protection against pathogenic bacteria and toxic compounds by surface binding. Saccharomyces boulardii, a non-pathogenic ...
Application of autochthonous lactic acid bacteria in the white brined cheese production / Primena autohtonih bakterija mlečne kiseline u proizvodnji belih sireva u salamuri
(Društvo za ishranu Srbije, Beograd, 2008)
Autochthonous lactic acid bacteria, isolated from traditional white brined cheeses, were applied as starter cultures in cheese production. The effects of their activity were studied during 90 days of white brined cheeses ...
Degradation of different MTBE concentrations by Mucor Hiemalis / Degradacija različitih koncentracija MTBE-a pomoću Mucor hiemalis
(Inženjersko društvo za koroziju, Beograd, 2006)
In the last twenty years there has been increased usage of metil tertiary butil eter (MTBE) which led to it's high presence in the environment. Environmental Protection Agency (EPA) has characterized MTBE as potentially ...
Shelf-life and sensory properties of turkey meat in modified atmosphere packaging / Održivost i senzorna svojstva ćurećeg mesa upakovanog u atmosferu zaštitnih gasova
(Institut za higijenu i tehnologiju mesa, Beograd, 2006)
In this paper, the effects of modified atmosphere packaging on the shelf-life and sensory properties (color, flavor and drip appearance) of turkey meat were presented. Three gas combination: O2, CO2 and N2, in two-component ...
Piezoelectric sensors and their application in agricultural machines / Piezoelektrični senzori i njihova primena na poljoprivrednim mašinama
(Naučno društvo za pogonske mašine, traktore i održavanje, Novi Sad i Univerzitet u Novom Sadu - Poljoprivredni fakultet - Institut za poljoprivrednu tehniku, Novi Sad, 2009)
Piezoelectric sensors belong to the group of electromechanical sensors. They are used in all fields of science and technology, including in the agricultural machines. This paper explains the phenomenon of piezoelectricity ...
Properties of co-precipitates obtained by different acids and distribution of milk nitrogen matter / Osobine koprecipitata dobijenih pomoću različitih kiselina i distribucija azotnih materija mleka
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2000)
For the production of co-precipitates, skim milk (0.05 % milk fat) was used. The chemical complex between casein and whey protein was formed by heating of milk at 87°C during 10 min, and at 95°C during 20 min, respectively. ...
Isolation and characterizing saprogenic thermophilic bacteria from manure as reason for compost production / Izolacija i karakterizacija sporogenih termofilnih bakterija iz stajnjaka, kao osnov za proizvodnju komposta
(Univerzitet u Beogradu - Poljoprivredni fakultet - Institut za poljoprivrednu tehniku, Beograd, 2005)
This paper shows results of isolation and identification thermophilic bacteria from manure. Total number of sporogenic bacteria in manure was 2.1 x 107 g-1. It is investigated presence of Bacillus licheniformis, Bacillus ...
Bioremediation of the polluted soils and waters / Bioremedijacija zagađenih zemljišta i voda
(Unija bioloških naučnih društava Jugoslavije, Beograd, 2005)
Industry, mining and agriculture produce large amount of wastes as by-products, such as heavy metals, pesticides and other organic compounds and fertilizers who's caused seriously environment pollution both in water and ...
Effect of different coagulation agents and added water on milk serum refraction index / Uticaj različitih koagulanata i dodate vode na indeks refrakcije mlečnog seruma
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2000)
The influence of different way of milk serum separation and the level of milk serum dilution on refraction index have been emphasized. Milk serum were obtained by separation from milk coagulated by 4 solution of CaCl2, 5% ...
Influence of carrageenan addition on some technological and sensory properties of smoked pork loin / Uticaj dodavanja karagenana na neka tehnološka i senzorna svojstva dimljene svinjske pečenice
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad, 2002)
The present study was undertaken to investigate the effects of the presence of different concentrations of GRINSTEDTM Carrageenan CC 250 (0.25%, 0.4% and 0.55% related to the mass of raw material) on selected technological ...