Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Lončar Biljana Lj."'
Autor:
Šuput Danijela Z., Popović Senka Z., Hromiš Nevena M., Rakita Slađana M., Spasevski Nedeljka J., Lončar Biljana Lj., Erceg Tamara D., Knežević Violeta M.
Publikováno v:
Food and Feed Research, Vol 50, Iss 2, Pp 61-75 (2023)
This study aimed at investigating the synthesis of biopolymer films based on the Camelina sativa cake, an agricultural waste which remains after cold pressing of the oil from seed. During the film synthesis, three different granulations of the cameli
Externí odkaz:
https://doaj.org/article/7472d8e8ed5c4460b800209e3f4d2df7
Autor:
Šuput Danijela Z., Filipović Vladimir S., Lončar Biljana Lj., Nićetin Milica R., Knežević Violeta M., Lazarević Jasmina M., Plavšić Dragana V., Popović Senka Z., Hromiš Nevena M.
Publikováno v:
Food and Feed Research, Vol 49, Iss 1, Pp 53-65 (2022)
The main aim of this research was to apply biopolymer coatings on osmotically dehydrated mushrooms and monitor their quality during storage. Mushrooms were osmotically dehydrated in sugar beet molasses (80% dry matter) under optimized conditions (45
Externí odkaz:
https://doaj.org/article/37d7fd4f72924f968ac0b8d5490e0961
Autor:
Šuput Danijela Z., Filipović Vladimir S., Lončar Biljana Lj., Nićetin Milica R., Knežević Violeta M., Lazarević Jasmina M., Plavšić Dragana V.
Publikováno v:
Food and Feed Research, Vol 47, Iss 2, Pp 175-187 (2020)
Mushrooms (Agaricus bisphorus) were osmotically dehydrated in sugar beet molasses solutions at concentrations of 60%, 70% and 80%d.m., at operating temperatures of 25 °C, 35 °C and 45 °C during 0.5h, 1h, 1.5h, 2h, 3h, and 5 hours. Moisture content
Externí odkaz:
https://doaj.org/article/ff9aabf1d38d4fbf9349ee27bfec8cc3
Autor:
Kuljanin Tatjana A., Filipović Vladimir S., Nićetin Milica R., Lončar Biljana LJ., Knežević Violeta M., Jevtić-Mučibabić Rada C.
Publikováno v:
Food and Feed Research, Vol 45, Iss 2, Pp 169-177 (2018)
In sugar industry, separation of undesirable compounds in sugar beet juice is done mostly by CaO and carbon dioxide. In order to reduce the amount of lime, a new method of pectin separation based on the application CaSO4 with the addition of various
Externí odkaz:
https://doaj.org/article/798247f9407c4ac3804f9ed3d39f3843
Autor:
Kuljanin Tatjana A., Filipović Vladimir S., Lončar Biljana Lj., Nićetin Milica R., Knežević Violeta М.
Publikováno v:
Acta Periodica Technologica, Vol 2017, Iss 48, Pp 177-185 (2017)
The affinity of calcium ion binding from CaO used in the most common process of purification of sugar beet juice is relatively low. Therefore, large amounts of this compound are required. This paper presents the theoretical basis of a novel sugar
Externí odkaz:
https://doaj.org/article/089e9721897e4d74bc6cc3ee5bbf0e01
Autor:
Nićetin Milica R., Pezo Lato L., Lončar Biljana Lj., Filipović Vladimir S., Šuput Danijela Z., Knežević Violeta M., Filipović Jelena S.
Publikováno v:
Journal of the Serbian Chemical Society, Vol 82, Iss 3, Pp 253-265 (2017)
Osmotic treatment of celery root was studied in two osmotic solutions (sugar beet molasses and a ternary solution of water, sucrose and salt), at three temperatures (20, 35 and 50°C), and three different immersion periods (1, 3 and 5 h), at atmosphe
Externí odkaz:
https://doaj.org/article/f01ffa993f8846fb85e58344b3123684
Autor:
Nićetin Milica R., Pezo Lato L., Lončar Biljana Lj., Filipović Vladimir S., Šuput Danijela Z., Zlatanović Snežana, Dojčinović Biljana P.
Publikováno v:
Hemijska Industrija, Vol 69, Iss 3, Pp 241-251 (2015)
Effective diffusivities of water, sucrose and minerals in osmotic treatment of pork cubes (M. triceps brachii) were calculated using Response Surface Methodology (RSM), with respect to temperature (20, 35 and 50oC) and concentration of sugar beet
Externí odkaz:
https://doaj.org/article/293e739a9e4c4e6f9afb5e852ad0fac2
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:
Lončar Biljana Lj., Pezo Lato L., Lević Ljubinko B., Filipović Vladimir S., Nićetin Milica R., Knežević Violeta M., Kuljanin Tatjana A.
Publikováno v:
Acta Periodica Technologica, Vol 2014, Iss 45, Pp 45-53 (2014)
Osmotic treatment of the fish Carassius gibelio was studied in two osmotic solutions: ternary aqueous solution - S1, and sugar beet molasses - S2, at three solution temperatures of 10, 20 and 30oC, at atmospheric pressure. The aim was to examine t
Externí odkaz:
https://doaj.org/article/328e94b285c44575965e00cdddd02608
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