Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Ljubica Dokic"'
Autor:
Gordana Gojgic-Cvijovic, Dragica Jakovljevic, Ljiljana Zivkovic, Vladan Cosovic, Vladimir Pavlovic, Ivana Nikolic, Nikola Maravic, Ljubica Dokic
Publikováno v:
International Journal of Biological Macromolecules
In this study, levan from Bacillus licheniformis NS032 was modified in an aqueous medium by octenyl succinic anhydride (OSA), and the properties of the obtained derivatives were studied. The maximum efficiency in the synthesis reaction was achieved a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0489c6b596ced05980e541bfab202b15
https://vinar.vin.bg.ac.rs/handle/123456789/11023
https://vinar.vin.bg.ac.rs/handle/123456789/11023
Autor:
M Sladjana Rakita, M Milica Pojic, S Miroslav Hadnadjev, M Aleksandra Torbica, M Jelena Tomić, P Ljubica Dokic, R Tamara Hadnadjev-Dapcevic
Publikováno v:
Food and Feed Research, Vol 42, Iss 2, Pp 91-99 (2015)
Food and Feed Research (2015) 42(2):91-99
Food and Feed Research (2015) 42(2):91-99
The aim of the present paper was to evaluate the influence of different climatic conditions on the activity of alpha-amylase in wheat samples and bread quality parameters. Three wheat varieties grown in three different localities in three years were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef4ec5d130eeb997a0f4d716ae2d5851
https://doi.org/10.5937/ffr1502092r
https://doi.org/10.5937/ffr1502092r
Autor:
M Dragana Soronja-Simovic, Jurislav Babić, Drago Šubarić, Z Aleksandar Fistes, S Biljana Pajin, P Ljubica Dokic, I Zita Seres
Publikováno v:
Acta Periodica Technologica, Vol 2012, Iss 43, Pp 225-235 (2012)
The subject of the work is the possibility of applying microfiltration through a ceramic tubular membrane with 100 nm pore sizes to the steepwater obtained in the production process of corn starch. The dry matter content should be reduced in the stee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bf36d2524f66b3b6facb31ff588c2ad8
http://www.doiserbia.nb.rs/img/doi/1450-7188/2012/1450-71881243225S.pdf
http://www.doiserbia.nb.rs/img/doi/1450-7188/2012/1450-71881243225S.pdf
Publikováno v:
Acta Periodica Technologica, Vol 2009, Iss 40, Pp 17-24 (2009)
Extruded amaranth grain products have specific aroma and can be used as snack food, supplement in breakfast cereals, or as raw material for further processing. Extruded products of corn-amaranth grits blends, containing 20% or 50% amaranth grain grit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::81a696a895fd8acd276d9881f51e5ad1
http://www.doiserbia.nb.rs/img/doi/1450-7188/2009/1450-71880940017D.pdf
http://www.doiserbia.nb.rs/img/doi/1450-7188/2009/1450-71880940017D.pdf
Publikováno v:
Food Hydrocolloids. 18:233-239
Maltodextrins, low converted products of starch hydrolysis, are used in various emulsions to provide desirable viscosity, texture and mouthfeel. In order to assess behaviour of such emulsions in process of production (emulsification) as well as end p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3176dfa1e73a3f9b4910389ec5606ad7
https://doi.org/10.1016/s0268-005x(03)00068-7
https://doi.org/10.1016/s0268-005x(03)00068-7
Publikováno v:
Acta Periodica Technologica, Vol 2004, Iss 35, Pp 17-24 (2004)
Effect of dextrose equivalent (DE) of maltodextrin present in continuous phase on flow along with dispersion properties of sunflower oil in water emulsions has been investigated. Both, rheological and disperse characteristics of the emulsions were gr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb32339dbacf4e3863a6715ee6ef4d4f
http://www.doiserbia.nb.rs/img/doi/1450-7188/2004/1450-71880435017D.pdf
http://www.doiserbia.nb.rs/img/doi/1450-7188/2004/1450-71880435017D.pdf
Autor:
Danica Zarić, I Zita Seres, P Ljubica Dokic, S Ivana Loncarevic, M Dragana Soronja-Simovic, S Biljana Pajin
Publikováno v:
Hemijska industrija (2012) 66(5):735-741
Hemijska Industrija, Vol 66, Iss 5, Pp 735-741 (2012)
Hemijska industrija
Hemijska Industrija, Vol 66, Iss 5, Pp 735-741 (2012)
Hemijska industrija
The rheological and physical properties of the chocolate mass depend on the ingredient composition as well as the manufacturing process. For the purpose of this work, a milk chocolate mass of identical composition and raw materials was manufactured b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ab6c9bf52efb5910f567974d33d7e7ff
http://scindeks.ceon.rs/article.aspx?artid=0367-598X1205735Z
http://scindeks.ceon.rs/article.aspx?artid=0367-598X1205735Z
Publikováno v:
Journal of the Serbian Chemical Society
In this study, resistant starch (RS), type 3, was prepared by the autoclaving and debranching of normal maize starch isolated from a selected ZP genotype. The objectives of this study were to optimize both starch autoclaving and debranching with pull
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d7200733fb490c2fa558ba335b3f85f8
http://rik.mrizp.rs/handle/123456789/342
http://rik.mrizp.rs/handle/123456789/342
Autor:
Bojana Kokić, Ljubica Dokić, Lato Pezo, Rade Jovanović, Nedeljka Spasevski, Jovana Kojić, Miroslav Hadnađev
Publikováno v:
Animals, Vol 12, Iss 17, p 2234 (2022)
Cereal grain is processed using different combinations of heat, moisture, time, and mechanical action in order to improve its digestibility. The objective of the present research was to quantitatively represent the physicochemical properties of raw a
Externí odkaz:
https://doaj.org/article/93de08611c164dd89ce4fa8990df3e66
Publikováno v:
Starch / Staerke; Nov2004, Vol. 56 Issue 11, p520-525, 6p