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The fermentation kinetics and physicochemical properties of special beer with addition of Prokupac grape variety / Kinetika fermentacije i fizičkohemijske karakteristike specijalnih piva sa dodatkom grožđa sorte Prokupac
(Savez hemijskih inženjera, Beograd, 2015)
Over the last decade, the market of special beers with improved healthy function and/or with new refreshing taste has significantly increased. One of the possible solutions enables mixing beer with bioactive components in ...
Effect of temperature on the physical changes and drying kinetics in plum (Prunus domestica L.) Požegača variety / Uticaj temperature na fizičke promene i kinetiku sušenja šljive (Prunus domestica L.) sorte požegača
(Savez hemijskih inženjera, Beograd, 2011)
In this study, drying kinetics of autochthonous variety Požegača plum was examined in a laboratory dryer at three temperatures. The whole plum fruits, together with the kernels were subjected to the drying process. The ...
Modelling the effects of transglutaminase and l-ascorbic acid on substandard quality wheat flour by response surface methodology
(Savez hemijskih inženjera, Beograd, 2014)
Over the past decade, extreme variations in climatic conditions have been observed, which in combination with inadequate agro techniques lead to decreased quality of mercantile wheat, i.e. flour. The application of improvers ...
Effects of cell addition on immobilization by electrostatic droplet generation / Uticaj prisustva ćelija u procesu elektrostatičke ekstruzije alginata
(Savez hemijskih inženjera, Beograd, 2005)
In this study, an attempt was made to assess the effects of cell addition and final concentration on the process of electrostatic extrusion as a method for cell immobilization in alginate microbeads. The electrostatic ...
Protection of probiotic microorganisms by microencapsulation
(Savez hemijskih inženjera, Beograd, 2007)
Probiotic bacteria are used in the production of fermented dairy foods, pharmaceutical products and health supplements. They play an important role in promoting and maintaining human health. In order, to produce health ...
In vitro evaluation of the controlled release of antibiotics from liposomes / In vitro ispitivanje kontrolisanog otpuštanja antibiotika iz liposoma
(Savez hemijskih inženjera, Beograd, 2003)
Results of this study have shown significantly prolonged release of selected antibiotic from liposome dispersion as compared to free antibiotic solution of the same initial concentration. Two models of non-steady one-dimensional ...
Drying of immobilized yeast cells in a spouted bed dryer with a moving draft tube / Sušenje imobilisanih ćelija pivskog kvasca u sušioniku sa fontanskim slojem i pokretnom centralnom cevi
(Savez hemijskih inženjera, Beograd, 2010)
Brewery yeast cells immobilized in Ca-alginate were dried in a laboratory scale spouted bed with a draft tube. The experiment was conducted under variable temperatures and air flow rates. The temperature and air velocity ...
Optimization of the electrostatic droplet generation process for controlled microbead production: Single nozzle system / Optimizacija elektrostatičkog generisanja čestica u cilju kontrolisanja njihovih mikronskih veličina - sistem sa jednom mlaznicom
(Savez hemijskih inženjera, Beograd, 2006)
The aim of this study was to optimize the electrostatic extrusion process for producing small, spherical and uniform microbeads with different fluid viscosities by varying the operating parameters in very wide ranges. ...
The influence of extraction parameters on physicochemical properties of special grain brandies with ganoderma lucidum
(Savez hemijskih inženjera, Beograd, 2016)
Ganoderma lucidum is one of the five major medicinal mushrooms. In Asian countries, alcoholic beverages with Ganoderma are traditionally produced and sold in local markets as a symbol of healthy products. The aim of this ...
Modification of functional quality of beer by using microencapsulated green tea (camellia sinensis l.) And ganoderma mushroom (ganoderma lucidum l.) Bioactive compounds
(Savez hemijskih inženjera, Beograd, 2017)
Increasing interest in production of frequently consumed functional food products has focused the present study on implementation of microencapsulated Ganoderma mushroom and green tea bioactive compounds in beer production. ...