Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Jakovetić Tanasković, Sonja"'
Autor:
Mijalković, Jelena, Šekuljica, Nataša, Jakovetić Tanasković, Sonja, Petrović, Predrag, Balanč, Bojana, Korićanac, Marija, Conić, Ana, Bakrač, Jelena, Đorđević, Verica, Bugarski, Branko, Knežević-Jugović, Zorica
Publikováno v:
Molecules; Sep2024, Vol. 29 Issue 17, p4027, 23p
Akademický článek
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Autor:
Salim, Abdalla Ali, Grbavčić, Sanja, Šekuljica, Nataša, Stefanović, Andrea, Jakovetić Tanasković, Sonja, Luković, Nevena, Knežević-Jugović, Zorica
Publikováno v:
In Bioresource Technology March 2017 228:193-200
Autor:
Mijalković, Jelena, Šekuljica, Nataša, Biçer, Furkan, Pavlović, Neda, Jakovetić Tanasković, Sonja, Knežević-Jugović, Zorica
Publikováno v:
Book of Abstracts-Proceedings / 58th meeting of the Serbian Chemical Society, Belgrade
Proteins are an essential component of the human diet and effectively are provided from both animal and plant sources. Sourcing ribulose-1,5-bisphosphate carboxylase/oxygenase (RuBisCO) from green biomass such as pumpkin leaves, a by-product of the o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10093::093db758b48f591737b8582e43114e3c
https://hdl.handle.net/21.15107/rcub_technorep_6252
https://hdl.handle.net/21.15107/rcub_technorep_6252
Autor:
Gazikalović, Ivana, Mijalković, Jelena, Šekuljica, Nataša, Luković, Nevena, Jakovetić Tanasković, Sonja, Culetu, Alina, Knežević‐Jugović, Zorica
Publikováno v:
Journal of Food Processing & Preservation; Oct2022, Vol. 46 Issue 10, p1-13, 13p
Autor:
Gazikalović, Ivana, Mijalković, Jelena, Šekuljica, Nataša, Luković, Nevena, Jakovetić Tanasković, Sonja, Knežević-Jugović, Zorica
Publikováno v:
7th International congress, Engineering, environment and materials in process industry EEM2021
Xylanases represent a diverse group of enzymes that degrade beta-1,4-xylan into xylose, thereby breaking down hemicellulose, one of the major components of plant cell walls. There are several industries that commercially use xylanase, such as pulp an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10093::fe6d2cec94d19bb4c17f67010ff530e0
http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6080
http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6080
Autor:
Gazikalović, Ivana, Mijalković, Jelena, Šekuljica, Nataša, Luković, Nevena, Jakovetić Tanasković, Sonja, Culetu, Alina, Knežević-Jugović, Zorica
Publikováno v:
7th International congress, Engineering, environment and materials in process industry EEM2021
Enzymatic hydrolysis of wheat gluten at high solids concentrations is beneficial from both an ecological and an economic viewpoint, since wheat gluten can be hydrolyzed by either using the raw fraction of wheat gluten or directly from the soft wheat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10093::d7a788465af711a1f5c86c7bf542da8e
https://hdl.handle.net/21.15107/rcub_technorep_6081
https://hdl.handle.net/21.15107/rcub_technorep_6081
Autor:
Gazikalović, Ivana, Jovanović, Jelena, Šekuljica, Nataša, Luković, Nevena, Jakovetić Tanasković, Sonja, Knežević-Jugović, Zorica
Publikováno v:
Book of abstracts / Nutricon 2020-Food Quality and Safety, Health and Nutrition Congress
In modern times wheat gluten has drawn attention to many research groups. Wheat gluten represents one of the most widely used proteins in the food industry. It is a byproduct of the starch industry and has a higher percentage of protein content compa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10093::6293a34590e080dd1c26fa6bc0c379a5
https://hdl.handle.net/21.15107/rcub_technorep_6254
https://hdl.handle.net/21.15107/rcub_technorep_6254
Autor:
Šekuljica, Nataša, Salim, Abdalla Ali, Luković, Nevena, Jovanović, Jelena, Jakovetić Tanasković, Sonja, Grbavčić, Sanja, Knežević-Jugović, Zorica
Publikováno v:
Proceedings / 46th International Conference of Slovak Society of Chemical Engineering (SSCHE 2019)
Solid-state fermentation (SSF) is a fermentation process where different agro-industrial residues have been used as substrates to maximize their utilizations and to address the waste disposal issues. Bacillus sp. strain has been studied for its abili
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10093::780ebed79ecdd4b74e7cac98934aae2c
https://hdl.handle.net/21.15107/rcub_technorep_6274
https://hdl.handle.net/21.15107/rcub_technorep_6274
Autor:
Jovanović, Jelena, Stefanović, Andrea, Šekuljica, Nataša, Gazikalović, Ivana, Luković, Nevena, Jakovetić Tanasković, Sonja, Knežević-Jugović, Zorica
Publikováno v:
PROCEEDINGS / 46th International Conference of the Slovak Society of Chemical Engineering
Wheat gluten represents the major protein fraction present in wheat flour and as protein-rich material posses cohesive and viscoelastic properties which permit the retention of gas bubbles in the dough. It could be obtained as a by-product during the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_____10093::8b303e2944dee13df875d8af49f456e4
http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6260
http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6260