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Immobilization of yeast cells in small alginate beads using electrostatic droplet generation / Primena postupka elektrostatičke ekstruzije pri dobijanju alginatnih čestica malih dimenzija sa imobilisanim ćelijama pivskog kvasca
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad, 2000)
In beer brewing with immobilized yeast cells it is very important to minimize the mass transfer resistance, problem associated with large diameter beads, because the mass transfer limitations may force the cells to alter ...
The specific production of acid-coagulated cheese / Specifičnosti proizvodnje kiselokoagulišućih sireva
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad, 2000)
The production of acid-coagulated cheese was performed by the original technology. The cheese production is based on the coagulation of whole milk proteins using high temperature (>90°C) and lactic acid. The results obtained ...
Change of soybean isolate poypeptide composition during thermal inactivation of trypsin inhibitors / Promene polipeptidne strukture sojinog proteinskog izolata pri termičkoj inaktivaciji antinutritivnih komponenti
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad, 2000)
The change of polypeptide composition of soybean isolates, prepared from samples treated by autoclaving in the aim of trypsin inhibitors inactivation (0.5 bar; 5,10 and 15 min.) was investigated. By densitometric analysis ...
Characteristics of lactobacilli growth and activity in UF milk / Karakteristike rasta i aktivnosti laktobacila u UF mleku
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad, 2000)
The application of ultrafiltration has an increasing importance in the manufacture of dairy products, primarily of soft cheeses. However, in semi-hard and hard cheeses, manufacture ultrafiltration has not been applied at ...
Application of a copper-selective electrode coated wire type to the determination of copper(II) by potentiometric titrations with ethylenediamine in aqueous and nonaqueous solutions / Primena bakar-selektivne elektrode tipa prekrivena žica za određivanje bakra(II) potenciometrijskom titracijom sa etilendiaminom u vodenim i nevodenim rastvorima
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad, 2000)
In this work, potentiometric titrations of the solution of the Cu(II) ione have been executed with ethylenediamine as complexing agent and the copper selective electrode coated wire type/SCE indicator system in aqueous and ...
Complex formation between casein and whey protein in heat treated milk / Obrazovanje kompleksa između kazeina i serum proteina u termički tretiranom mleku
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad, 2000)
When milk is heated at temperatures higher then 80°C the complex of casein and whey proteins is formed, well known as milk protein coaggregates. The high temperatures markedly reduce casein sensitivity for rennet. Curd ...
The influence of sodium caseinate on the viscosity of ABT fermented skim milk / Uticaj natrijum kazeinata na viskozitet ABT fermentisanog obranog mleka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad, 2000)
In this paper was investigated fermented milk production from skim milk. Milk was inoculated with starter culture ABT-1 (Chr. Hansen) that contains Lactobacullus acidophilus, Bifidobacterium bifidum and Streptococcus ...
Determination of limiting separation effects in membrane based air separation for perfectly mixed and cross flow patterns / Određivanje graničnih separacionih efekata pri membranskoj separaciji vazduha primenom modela idealnog mešanja i modela unakrsnog toka
(Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad, 2000)
The aim of this work is to investigate the single-stage separation of atmospheric air through silicone rubber membrane assuming cross-flow and ideal-mixing pattern. The novel graphical procedure for obtaining the permeate ...