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Приказ резултата 31-40 од 141
Characterization of sodium alginate/D-limonene emulsions and respective calcium alginate/D-limonene beads produced by electrostatic extrusion
(Elsevier Sci Ltd, Oxford, 2015)
In this study, calcium alginate beads immobilizing D-limonene (solid systems) have been manufactured starting from emulsions of this flavor in sodium alginate (liquid systems). The effects of alginate concentration (0.02 ...
Biological activity of essential oils of Athamanta haynaldii and Myristica fragrans to gypsy moth larvae
(Elsevier, Amsterdam, 2013)
Ethanol solutions of essential oils obtained from Athmanta haynaldii and Myristica fragrans were tested for their toxicity and antifeedant activity against the second instar gypsy moth larvae in the laboratory bioassay. ...
Composition of Proteins in Okara as a Byproduct in Hydrothermal Processing of Soy Milk
(Amer Chemical Soc, Washington, 2012)
Protein quality, based on its subunit composition, in okara obtained as a byproduct during hydrothermal cooking of soy milk was assessed. The composition of 7S and 11S protein fractions was correlated with the physicochemical ...
An ethnobotanical survey of traditionally used plants on Suva planina mountain (south-eastern Serbia)
(Elsevier Ireland Ltd, Clare, 2015)
Ethnopharmacological relevance: This study documents the ethnobotanical and ethnomedicinal importance of plants in the Suva planina mountain region (south-eastern Serbia). It is reflected in their high diversity and their ...
Analysis of foreign bodies present in European food using data from Rapid Alert System for Food and Feed (RASFF)
(Elsevier Sci Ltd, Oxford, 2017)
This paper contains a comprehensive review of different types of foreign matter reported in Rapid Alert System for Food and Feed (RASFF) during the period 1998-2015. It provides information on 1446 incidents of foreign ...
Textural and cooking properties and viscoelastic changes on heating and cooling of Balkan cheeses
(Elsevier Science Inc, New York, 2015)
The growth in food service and prepared consumer foods has led to increasing demand for cheese with customized textural and cooking characteristics. The current study evaluated Kackavalj, Kackavalj Krstas, and Trappist ...
Effects of mechanical activation and two-step sintering on the structure and electrical properties of cordierite-based ceramics
(Elsevier Sci Ltd, Oxford, 2016)
The mechanical activation can help reduce production costs and modify cordierite-based materials. In this study, the structure and electrical properties of the mechanically activated MgO-Al2O3-SiO2 system have been analyzed. ...
Growth of Escherichia coli O157:H7 and Listeria monocytogenes with prior resistance to intense pulsed light and lactic acid
(Academic Press Ltd- Elsevier Science Ltd, London, 2011)
Previous study showed that repetitive mild decontamination treatments with intense light pulses (ILP) and lactic acid (LA) can induce increased resistance in surviving pathogenic cells. Research has evaluated the potential ...
Assessment of Soy Genotype and Processing Method on Quality of Soybean Tofu
(Amer Chemical Soc, Washington, 2011)
Protein quality in six soybean varieties, based on subunit composition of their protein, was correlated with quality of the produced tofu. Also, protein changes due to a pilot plant processing method involving high ...
Optimization of bentonite clay mechano-chemical activation using artificial neural network modeling
(Elsevier Sci Ltd, Oxford, 2017)
The properties of seven montmorillonite-rich bentonites of different geological origin were investigated prior and subsequent to mechano-chemical processing in an ultra-centrifugal mill. The objective of the experiment was ...