Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Lazić Vera L."'
Publikováno v:
Food and Feed Research, Vol 46, Iss 1, Pp 1-10 (2019)
Packaging is inseparable retainer of almost all food products. However, most of produced packaging ends as packaging waste after consumption of the product. Increasing amounts of packaging waste that should be managed represents serious challenge of
Externí odkaz:
https://doaj.org/article/5063dda396d04674a128eba002354ca8
Publikováno v:
Acta Periodica Technologica, Vol 2017, Iss 48, Pp 53-62 (2017)
Bilayer biodegradable films based on pumpkin oil cake (PuOC) and zein, as well as pouches made from these materials, were prepared, and the changes of their mechanical, physicochemical and barrier properties were analyzed during four weeks of stor
Externí odkaz:
https://doaj.org/article/86900aceeeea4de7a25b3755451d132f
Autor:
Milanović Spasenija D., Pejić Biljana J., Lazić Vera L., Konstantinović Bojan B., Blagojević Milan N.
Publikováno v:
Hemijska Industrija, Vol 71, Iss 1, Pp 85-94 (2017)
Functional food is positioned above the traditional, with the potential to improve human health. Thanks to very good physico-mechanical and barrier properties polymers became very popular in food industry as a packaging materials. Wild range of fe
Externí odkaz:
https://doaj.org/article/f59305b9c77b4389a3854eab32d20427
Publikováno v:
Food and Feed Research, Vol 44, Iss 2, Pp 91-100 (2017)
Growing consumer demand for the food without chemical preservatives focused significant extent of research in the direction of finding natural compounds that can be used in food preservation. In this context, natural substances with strong antimicrob
Externí odkaz:
https://doaj.org/article/0d9ed568e44e432e985123f2ad8e223a
Autor:
Pilić Branka M., Radusin Tanja I., Ristić Ivan S., Silvestre Clara, Lazić Vera L., Baloš Sebastian S., Duraccio Donatella
Publikováno v:
Hemijska Industrija, Vol 70, Iss 1, Pp 73-80 (2016)
Properties of poly (lactic acid) (PLA) and its nanocomposites, with silica nanoparticles (SiO2), as filler were investigated. Neat PLA films and PLA films with different percentage of hydrophobic fumed silica nanoparticles (0.2, 0.5, 1, 2, 3 and 5
Externí odkaz:
https://doaj.org/article/88a2dc68e73d458ea8c4f4702efa0733
Autor:
Šuput Danijela Z., Lazić Vera L., Pezo Lato L., Popović Senka Z., Hromiš Nevena M., Bulut Sandra N.
Publikováno v:
Hemijska Industrija, Vol 70, Iss 6, Pp 739-744 (2016)
The aim of this work was to evaluate the simultaneous effect of glycerol (30%, 40%, 50%) and guar-xanthan gum addition (0.1%, 0.3%, 0.5%) effect on starch based edible film mechanical and barrier properties. According to Response Surface Methodolo
Externí odkaz:
https://doaj.org/article/e90509de3671463b9a7ee45275bb16ac
Autor:
Hromiš Nevena M., Bulut Sandra N., Lazić Vera L., Popović Senka Z., Šuput Danijela Z., Markov Siniša L., Vaštag Žužana G., Džinić Natalija R.
Publikováno v:
Food and Feed Research, Vol 42, Iss 1, Pp 31-42 (2015)
The aim of this study was to evaluate bioactivity of chitosan film with incorporated caraway essential oil by measuring antioxidant and antimicrobial activity. A Fourier transform infrared spectroscopy was used to determine the potential interaction
Externí odkaz:
https://doaj.org/article/464ae78376a84fba8b6b935ae4276d8a
Publikováno v:
Food and Feed Research, Vol 42, Iss 1, Pp 11-22 (2015)
In order to extend product shelf life while preserving the quality scientific attention focused to biopolymers research that are base for edible films and coatings production. Another major advantage of this kind of food packaging is their eco-friend
Externí odkaz:
https://doaj.org/article/d459df080dca4f9b95c15c348ec15482
Autor:
Šuput Danijela Z., Lazić Vera L., Pezo Lato L., Lončar Biljana Lj., Filipović Vladimir S., Nićetin Milica R., Knežević Violeta
Publikováno v:
Hemijska Industrija, Vol 69, Iss 3, Pp 297-304 (2015)
The aim of this work was to study the changes in osmotically treated pork meat during rehydration. Meat samples were osmotically treated in sugar beet molasses solution, at temperature of (23±2)°C for 5 hours. After being osmotically treated, me
Externí odkaz:
https://doaj.org/article/30860763fe5445d0a8d4f59567cd5120
Autor:
Hromiš Nevena M., Lazić Vera L., Markov Siniša L., Vaštag Žužana G., Popović Senka Z., Šuput Danijela Z., Džinić Natalija R.
Publikováno v:
Acta Periodica Technologica, Vol 2014, Iss 45, Pp 33-43 (2014)
In this work, caraway or oregano essential oils were added to the cast chitosan film in an attempt to design a natural, biodegradable, bioactive (antioxidant and antimicrobial) packaging film. When the structure of the tested films was analyzed wi
Externí odkaz:
https://doaj.org/article/c957762d68394a1b999c4e56e69a0b05