Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Đurić Mirjana"'
Autor:
Lončar Eva S., Kanurić Katarina G., Malbaša Radomir V., Đurić Mirjana S., Milanović Spasenija D.
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 20, Iss 3, Pp 345-352 (2014)
Kinetics of saccharose fermentation by Kombucha is not yet well defined due to lack of knowledge of reaction mechanisms taking place during this process. In this research kinetics of saccharose fermentation by Kombucha was analysed using the sugge
Externí odkaz:
https://doaj.org/article/4b15a476136042588f0390fe94e4078a
Autor:
Popović Svetlana S., Jovičević Dragica Z., Đurić Mirjana S., Milanović Spasenija D., Tekić Miodrag N.
Publikováno v:
Hemijska Industrija, Vol 65, Iss 3, Pp 233-239 (2011)
Membrane filtration has become one of the major technologies in the food industry. It is widely applied in the dairy industry, and it is mostly used for the concentration and fractionation of milk proteins and for the whey processing. Of all pressure
Externí odkaz:
https://doaj.org/article/2d51ca41e99644498f5c8617154d4537
Publikováno v:
Journal of the Serbian Chemical Society, Vol 74, Iss 3, Pp 331-347 (2009)
This paper gives a critical analysis of the equation that predicts and estimates the progress of degradation for various building materials, recently proposed by Matsufuji et al.1 After the analysis, the paper suggests an improved mathematical model,
Externí odkaz:
https://doaj.org/article/9fa9dd9ad5c34ead959c51c0deadd222
Autor:
Iličić Mirela D., Carić Marijana Đ., Milanović Spasenija D., Dokić Ljubica P., Đurić Mirjana S., Bošnjak Goran S., Duraković Katarina G.
Publikováno v:
Acta Periodica Technologica, Vol 2008, Iss 39, Pp 11-19 (2008)
The aim of this study was to determine the effect of the quantity of transglutaminase as well as conditions of its application (direct, or after activation by milk heating for 2 h at 40°C and for 1 min at 80°C), on yoghurt viscosity manufactured fr
Externí odkaz:
https://doaj.org/article/96fcbdb4ed8542ecaa466212710d1a4d
Autor:
Milanović Spasenija D., Lončar Eva S., Đurić Mirjana S., Malbaša Radomir V., Tekić Miodrag N., Iličić Mirela D., Duraković Katarina G.
Publikováno v:
Acta Periodica Technologica, Vol 2008, Iss 39, Pp 37-46 (2008)
This paper investigates manufacturing of fermented beverages from two types of milk (1 % w/w and 2.2 % w/w fat) by applying of Kombucha, which contains several yeasts and bacterial strains. The starter was the inoculum produced from previous Kombucha
Externí odkaz:
https://doaj.org/article/977392f908644f2393e42f435ebed4dc
Autor:
Milanović Spasenija D., Carić Marijana Đ., Đurić Mirjana S., Iličić Mirela D., Duraković Katarina G.
Publikováno v:
Acta Periodica Technologica, Vol 2007, Iss 38, Pp 45-52 (2007)
The effect of different concentration of transglutaminase - TG (0.02%, 0.06% and 0.12%) on physico-chemical properties of probiotic yoghurt was investigated. Two series of yoghurt were manufactured on a laboratory scale from pasteurised skim milk (0.
Externí odkaz:
https://doaj.org/article/f58259e404ea458d996981fb6922a740
Autor:
Đurić Mirjana S., Iličić Mirela D., Milanović Spasenija D., Carić Marijana Đ., Tekić Miodrag N.
Publikováno v:
Acta Periodica Technologica, Vol 2007, Iss 38, Pp 11-19 (2007)
Quark was manufactured, under laboratory conditions, by standard batch process, from two types of milk: I) partially skimmed, with 1.6 % of fat and II) whole milk, with 3.5 % of fat. As starters, two probiotic cultures were applied: I) DVS-Probio-Tec
Externí odkaz:
https://doaj.org/article/46c95f42f44f4f57b7d3068a47d06985
Publikováno v:
Acta Periodica Technologica, Vol 2006, Iss 37, Pp 71-82 (2006)
This paper deals with the prediction of the overall gas hold-up (εg), in the diluted solutions of C -C alcohols in draft - tube bubble column, by applying several newly proposed correlations and some of the well-known equations. Experiments were car
Externí odkaz:
https://doaj.org/article/cf2f83aa0322477dbc07dd827e57e5f4
Publikováno v:
Acta Periodica Technologica, Vol 2005, Iss 36, Pp 221-230 (2005)
Local domestic Kombucha was used in fermentation of 1.5 g L-1 of black tea (Indian tea, " Vitamin ", Horgoš, Serbia and Montenegro), sweetened with approximately 70 g L'1 of sucrose. Inoculation was performed either with 10% or 15% (v/v) of fermenta
Externí odkaz:
https://doaj.org/article/05e403edded047bd8b6d6b35f32b7f71
Publikováno v:
Hemijska Industrija, Vol 59, Iss 3-4, Pp 66-72 (2005)
A mathematical model of diafiltration with variable volume is presented in this study. The characteristics of the process were examined, both with constant flux and variable flux. In the case of variable flux, the equations for the flux were taken fr
Externí odkaz:
https://doaj.org/article/1fc72a8fc892473991b1bc1f800bd9d5