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Prikaz rezultata 11-17 od 17
Identification of metals (heavy and radioactive) in drinking water by an indirect analysis method based on scale tests
(MDPI, BASEL, 2008)
The analysis of water quality, regarding the content of metals, especially heavy and radioactive ones, has been carried out in an indirect way, by testing scale formed in a hot-water heater, using water from the water-supply ...
Thermal stability of aqueous polyurethanes depending on the applied catalysts
(MDPI, BASEL, 2006)
The thermal stability of aqueous polyurethanes has been measured applying the thermogravimetric analysis. The aqueous polyurethanes (aqPUR) with catalysts of different selectivity have been studied by use of the dynamic ...
SDS-PAGE analysis of soluble proteins in reconstituted milk exposed to different heat treatments
(MDPI, BASEL, 2007)
This paper deals with the investigation of the impact of the heat treatment of reconstituted skim milk conducted at different temperatures, and the adding of demineralized whey on the protein solubility, soluble protein ...
Color changes of UHT milk during storage
(MDPI, BASEL, 2008)
In this study measurements of color parameters of UHT milk were performed, by using a MOM-color 100 photoelectric tristimulus colorimeter. Colors of UHT milk samples containing 3.2% and 1.6% milk fat, processed under ...
Sensory Evaluation of Pralines Containing Different Honey Products
(MDPI, BASEL, 2010)
In this study, pralines manufactured by hand were evaluated sensorially. These pralines were obtained from dark chocolate containing 60% cocoa components, filled with Apis mellifera carnica Poll drone larvae, blossom honey ...
Sensory Properties and Color Measurements of Dietary Chocolates with Different Compositions During Storage for Up to 360 Days
(MDPI, BASEL, 2009)
In this work sensory characteristics (appearance - color, brilliance, shape and surface; texture - structure, break, firmness and chewiness; aroma - odor and taste) of dietary chocolates of different compositions were ...
Investigations of Bread Production with Postponed Staling Applying Instrumental Measurements of Bread Crumb Color
(MDPI, BASEL, 2009)
Crumb color quality characteristics of bread of different compositions (whole grain, rye, barley and diet bread) at 24 hours intervals during three days after bread preparation were investigated by means of a MOM-color 100 ...