Pretraživanje
Prikaz rezultata 1991-2000 od 2025
Microstructural evolution and electric properties of mechanically activated BaTiO3 ceramics
(Elsevier Sci Ltd, Oxford, 2007)
Ceramic materials with a perovskite related structures such as non-doped and doped barium titanate ceramics are attracting much interest for their application as capacitor dielectrics, resistors, thermal sensors, etc. Since ...
Maize growing under different tillage systems
(Osijek: Glas Slavonije, 2009)
The effects of three tillage systems (conventional and two conservation systems) on the grain yield of the maize hybrid ZPSC 704 were observed in the present study. The two-year (2006 and 2007) trail was set up on chernozem ...
UTICAJ AZOTA NA MORFOLOŠKE I FIZIOLOŠKE OSOBINE SIRKA I SUDANSKE TRAVE
(Univerzitet u Beogradu - Poljoprivredni fakultetInstitut za ratarstvo i povrtarstvo, 2009)
Dvogodišnja istraživanja uticaja prihranjivanja malim količinama azota i vremena kosidbe na ukupan porast biljaka sirka i sudanske trave izvedena su u agroekološkim uslovima Radmilovca. Objekat istraživanja bile su sorta ...
The whey proteins / Serum proteini mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2003)
Serum proteins present 18–20% of total milk nitrogen components. β-laktoglobulin (β-lg), α-laktalbumin (α-la), bovine serum albumin (BSA) and immunoglobulins (Ig) are the most important milk serum proteins. Also, milk serum ...
Influence of selected factors on induced syneresis / Uticaj odabranih faktora koagulacije na indukovani sinerezis
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2004)
Syneresis is the process of whey separation induced by gel contraction resulting in rearranging or restructuring of casein matrix formed during enzymatic coagulation. Numerous factors can influence the process of syneresis. ...
Influence of various coagulation factors on chemical composition of sera gained by centrifugation from casein gel / Uticaj odabranih faktora koagulacije na hemijski sastav seruma dobijenog centrifugiranjem slatkog kazeinskog gela
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2004)
Technological operations applied during curd processing influence syneresis and total solids content of cheese. Syneresis is not a simple physical process representing whey segregation due to curd contractions. Numerous ...
Technical-technological aspects of using machines and tools for new technologies in plant production / Tehničko-tehnološki aspekti upotrebe mašina i oruđa za nove tehnologije u biljnoj proizvodnji
(Univerzitet u Beogradu - Poljoprivredni fakultet, Beograd, 2009)
Agricultural production is complex process and it depends of various factors which can be controlled. Many of them can be improved by using of various means which are not friendly for environment and health of people. It ...
Investigation of Ca-alginate hydrogel rheological behaviour in conjunction with immobilized yeast cell growth dynamics
(Taylor & Francis Ltd, Abingdon, 2007)
The rheological model is developed to elucidate the mechanism of Ca-alginate microbead deformation in the course of cell growth within. It is a complex process influenced by relaxation of the expanded polymer network inside ...
Characterization of autochthonous lactic acid bacteria genus Lactococcus / Karakterizacija autohtonih bakterija mlečne kiseline roda Lactococcus
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd, 2005)
Lactic acid bacteria strains isolated from autochthonous cheeses were researched. In products such as these, where starters were not added fermentation occurs as a result of natural flora present in the surrounding ...
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 ...