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Changes of quality and antioxidative potential by raspberry freezing / Promena kvaliteta i antioksidativnog potencijala pri smrzavanju maline
(Savez mašinskih i elektrotehničkih inženjera i tehničara Srbije (SMEITS), Beograd, 2014)
More recently the interest for antioxidant properties of food was increased, due to their health-promoting properties. In the analysis of food, in addition to finding the usual quality parameters, one more often determines ...
RES integrated refurbishment of existing residential buildings to approach sustainable municipal energy system / Unapređenje energetske efikasnosti i integracija korišćenja OIE u postojećim stambenim objektima - put ka održivom sistemu komunalne energetike
(Savez mašinskih i elektrotehničkih inženjera i tehničara Srbije (SMEITS), Beograd, 2009)
This paper is addressing the technical advances in building's refurbishment introducing energy efficiency and RES -renewable energy sources. It has been shown hot BPS - Building Performance Simulation can be practically ...
Water activity Aw, value of raspberry dehydrofreezing / Vrednosti aktivnosti vode Aw pri dehidrofrizingu maline
(Savez mašinskih i elektrotehničkih inženjera i tehničara Srbije (SMEITS), Beograd, 2009)
Dehydrofreezing is a combination of two conventional operations: dehydration (drying) and freezing. Food treated using this method is frozen concentrated food. Usually the dry matter content increases twofild, threefold, ...