Zobrazeno 1 - 7
of 7
pro vyhledávání: '"B Miroljub Barac"'
Publikováno v:
HEMIJSKA INDUSTRIJA
Hemijska Industrija, Vol 71, Iss 2, Pp 119-126 (2017)
Hemijska Industrija, Vol 71, Iss 2, Pp 119-126 (2017)
Soybean is considered an important source of human food and animal feed. Okara and tofu whey are the main by-products of soymilk and tofu production. The distribution of enzymes β-amylase and lipoxygenase (Lox) from six soybean genotypes in protein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e80e622e682df2ac5b23e3c18ceb3851
https://doi.org/10.2298/hemind150525021s
https://doi.org/10.2298/hemind150525021s
Autor:
B Miroljub Barac, P Sladjana Stanojevic, B Mirjana Pesic, M Mirjana Milovanovic, V Biljana Vucelic-Radovic
Publikováno v:
Acta periodica technologica
Acta Periodica Technologica, Vol 2010, Iss 41, Pp 77-86 (2010)
Acta Periodica Technologica, Vol 2010, Iss 41, Pp 77-86 (2010)
Soybeans are an inexpensive, high-quality protein source. Soybeans have long been a staple of the human diet in Asia, especially as tofu, which is prepared from soymilk. In this study, tofu was made using a new production method which includes hydrot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f727884e311af4387a0282e0de11b23
https://doi.org/10.2298/apt1041077s
https://doi.org/10.2298/apt1041077s
Autor:
B Slavica Cabrilo, B Mirjana Pesic, Z Aleksandar Kostic, P Sladjana Stanojevic, B Miroljub Barac
Publikováno v:
Acta periodica technologica (2015) (46):1-18
Acta Periodica Technologica, Vol 2015, Iss 46, Pp 1-18 (2015)
Acta periodica technologica
Acta Periodica Technologica, Vol 2015, Iss 46, Pp 1-18 (2015)
Acta periodica technologica
Due to high nutritive quality, good techno-functional properties and low cost, legume protein products are becoming the most appropriate alternative to protein products of animal origin. In food industries, these products are usually used as techno-f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::491ff5fa0568da827b131a374b456680
http://scindeks.ceon.rs/article.aspx?artid=1450-71881546001B
http://scindeks.ceon.rs/article.aspx?artid=1450-71881546001B
Publikováno v:
Acta Periodica Technologica, Vol 2005, Iss 36, Pp 155-168 (2005)
Soybeans provide a source of low-cost protein with good nutritional and physico-chemical properties. Recently, soybean has received much attention because of its potential role in preventing and treating several diseases including cancer and other hu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7028f3a4518d788824f9917396451908
http://www.doiserbia.nb.rs/img/doi/1450-7188/2005/1450-71880536155B.pdf
http://www.doiserbia.nb.rs/img/doi/1450-7188/2005/1450-71880536155B.pdf
Publikováno v:
Acta Periodica Technologica, Vol 2004, Iss 35, Pp 3-16 (2004)
Soy protein products such as flour, concentrates and isolates are used in food formulation because of their functionality, nutritional value and low cost. To obtain their optimal nutritive and functional properties as well as desirable flavor differe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18aae17378fcb51bf48fb6f93c1eec51
https://doi.org/10.2298/apt0435003b
https://doi.org/10.2298/apt0435003b
Publikováno v:
Acta periodica technologica
Acta Periodica Technologica, Vol 2005, Iss 36, Pp 11-22 (2005)
Acta Periodica Technologica, Vol 2005, Iss 36, Pp 11-22 (2005)
To study the influence of the preparation mode, including mild alkali modification, of soy protein concentrate on soluble protein content and composition, some of its nutritive and functional properties were investigated. Soy protein concentrate prep
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a95f60bb3be0898070bc4f39366e20f5
http://aspace.agrif.bg.ac.rs/bitstream/id/4410/919.pdf
http://aspace.agrif.bg.ac.rs/bitstream/id/4410/919.pdf
Publikováno v:
Biotechnology in Animal Husbandry
In this paper, influence of the composition of autohtonous Sjenica cheese and composition of cheese made from cow milk in the type of Sjenica cheese were comparatively investigated. Autohtonous Sjenica cheese, made from ewe's milk and Sjenica type ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96c07a04a31c62e27c406fd2dcf41e33
http://aspace.agrif.bg.ac.rs/handle/123456789/791
http://aspace.agrif.bg.ac.rs/handle/123456789/791