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The century of Nobel prizes award / Povodom stogodišnjice dodeljivanja Nobelovih nagrada - drugi deo
(Srpsko hemijsko društvo, Beograd, 2001)
In this 2001. year will be celebrated a century of Nobel prizes. This jubillee is a good occasion for saying something about them. Nobel prizes (for physics, chemistry, physiology and medicine, literature and peace) are ...
The influence of dry matter and heat treatment on the viscosity of set-style yogurt produced from reconstituted skim milk powder / Uticaj suve materije i termičkog tretmana na viskozitet čvrstog jogurta proizvedenog od rekonstituisanog obranog mleka u prahu
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2001)
Skim milk powder was reconstituted in distilled water to obtain reconstituted milk A (8.44% TS), milk B (9.65% TS) and milk C (10.84% TS). The yogurts were produced from untreated milk and milk heat treated at 85°C/20 and ...
Characteristics of Camembert-type cheese ripening produced from milk in which complex between casein and whey protein is formed / Karakteristike zrenja sira tipa Kamambera proizvedenog od mleka kod koga je obrazovan kompleks između kazeina i serum proteina
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2001)
The Camembert-type cheese was produced from milk in which complex between casein and whey protein is formed by heating at 87°C during 10 min. After cooling to 40°C, 0.35% yogurt culture, 400 mg/1 CaCl2, suspension of ...
The influence of different heat treatments on the content and distribution of nitrogen matter from milk to sera obtained by aced coagulation of milk with glucono-δ-lactone (GDL) / Uticaj različitih termičkih tretmana na sadržaj i distribuciju azota iz mleka u mlečni serum dobijen koagulacijom mleka pomoću glukono-δ-laktona (GDL)
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2001)
Skim milk with 9.15% DM was heat treated at 85°C/10 min, 90°C/10 min and 95°C/10 min, respectively. Untreated milk was used as control. Milk samples were coagulated by glucono-δ-lactone (GDL) at the temperature of 45°C ...
The influence of milk heat treatments on salt diffusion in cheese / Uticaj termičke obrade mleka na tok difuzije soli kroz sir
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2001)
The main purpose of this research was to investigate salt diffusion in Edam cheese types with different milk heat treatments: (65°C/20 min; 75°C/10 min; 85°C/5 min; 95°C/ 5 min). The influence of salting time and slice ...
The use of non-nutritive absorptive matters to prevent and eliminate mycotoxin effects / Upotreba nenutritivnih adsorptivnih materija u cilju preveniranja i otklanjanja štetnih efekata mikotoksina
(Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad, 2001)
This review article is treating the use of several non-nutritive adsorbents in vitro and their in vivo application as possible solution it treating mycotoxicosis. Adsorbents reviewed were: zeolites, bentonites, HSCAS, ...
Structural and electrical characterization of semiconducting barium-lead-titanate ceramics
(12th International Symposium on Integrated Ferroelectrics, 2001)
BaTiO3 is usually doped to achieve the temperature stability required by device applications, as well as to obtain a large positive temperature coefficient anomaly of resistivity (PTCR). Uniform distribution of dopants ...
Evaluation of potato varieties under different agroecological conditions in Serbia / Ispitivanje sortimenta krompira u različitim agroekološkim uslovima Srbije
(Univerzitet u Novom Sadu - Poljoprivredni fakultet, Novi Sad i Naučni institut za ratarstvo i povrtarstvo, Novi Sad, 2001)
The main goal of long term evaluation of potato varieties under different agroecological conditions in Serbia was to find out performance, adaptability and yield stability of new introduced potato varieties. Field trials ...
Povodom stogodišnjice dodeljivanja Nobelovih nagrada - prvi deo
(Srpsko hemijsko društvo, Beograd, 2001)
Refresher topics: On the hundredth anniversary of nobel prizes award: Developments in chemistry and their applications: The chemistry at the borders to physics and biology, or, physics and biology at the borders of chemistry / Osvežimo naša sećanja: Povodom
(Savez hemijskih inženjera, Beograd, 2001)
A survey of the Nobel prizes for chemistry awarded during the 20th century reveals that the development in this science includes breakthroughs in all of its branches, from theoretical chemistry to biochemistry. It is evident ...