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Volatile compounds in medlar fruit (Mespilus germanica L.) at two ripening stages / Isparljiva jedinjenja iz ploda mušmule (Mespilus germanica L.) u dve faze zrenja
(Savez hemijskih inženjera, Beograd, 2013)
Medlar is the fruit of Mespilus germanica L. in the family of Rosaceae. The fruit can be eaten only if "bletted" (softened by frost or longer storage). The effect of the maturation stages on the volatile compounds of the ...
Glutarimides: Biological activity, general synthetic methods and physicochemical properties / Glutarimidi - biološka aktivnost, opšti postupci za sintezu i fizičko-hemijske karakteristike
(Savez hemijskih inženjera, Beograd, 2015)
Glutarimides, 2,6-dioxopiperidines, are compounds that rarely occur in natural sources, but so far isolated ones exert widespread pharmacological activities, which makes them valuable as potential pharmacotherapeutics. ...
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. ...
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 ...
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 ...
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 ...
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 ...