Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Milana Pribić"'
Publikováno v:
Foods, Vol 13, Iss 2, p 343 (2024)
Triticale grain, a wheat–rye hybrid, has been reported to comply very well with the requirements for modern brewing adjuncts. In this study, two triticale varieties, in both unmalted and malted forms, were investigated at various ratios in the gris
Externí odkaz:
https://doaj.org/article/c79f5c83f4054df2b8247910fc775e31
Autor:
Milana Pribić, Jelena Pejin, Miloš Radosavljević, Sunčica Kocić-Tanackov, Ranko Romanić, Ljiljana Mojović, Dragana Mladenović, Aleksandra Djukić-Vuković
Publikováno v:
Applied Microbiology and Biotechnology
Application of agro-industrial by-products for the production of lactic acid was studied in this paper. Brewer's spent grain (BSG), malt rootlets (MR), brewer's yeast (BY), and soy lecithin (SL) were used as raw materials in L-(+)-LA fermentation by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::317f0206cf7445d4ae6feba0a7842703
https://doi.org/10.1007/s00253-019-09683-5
https://doi.org/10.1007/s00253-019-09683-5
Autor:
Dragan Živančev, Novica Mladenov, Vojislava Momčilović, Vladimir Aćin, Milana Pribić, Bojan Jocković, Milan Mirosavljević
Publikováno v:
Journal on Processing & Energy in Agriculture
Journal on Processing and Energy in Agriculture (2019) 23(4):180-184
Journal on Processing and Energy in Agriculture (2019) 23(4):180-184
The aim of the study was to examine how a slight modification of the standard bread-making procedure for the evaluation of wheat cultivars affects bread making properties of different quality samples, without α-amylase activity. For that purpose, tw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::448f6bab4a40d86a5448c5e24bd4bfe5
https://doi.org/10.5937/jpea1904180q
https://doi.org/10.5937/jpea1904180q
Autor:
Dragana Mladenović, Miloš Radosavljević, Milana Pribić, Ljiljana Mojović, Jelena Pejin, Sunčica Kocić-Tanackov, Aleksandra Djukić-Vuković
Publikováno v:
Journal of Chemical Technology and Biotechnology
BACKGROUND Brewer's spent grain (BSG), brewer's yeast (BY), malt rootlets (MR), and soy lecithin (SL) are valuable and abundant by-products obtained from brewing, malting, and oil industry, respectively. L-(+)-lactic acid (LA) is organic acid that ha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::215504fddc652dc0d06cfcccabc5d6bd
http://TechnoRep.tmf.bg.ac.rs/bitstream/id/7280/Brewing_and_malting_acc_2018.pdf
http://TechnoRep.tmf.bg.ac.rs/bitstream/id/7280/Brewing_and_malting_acc_2018.pdf
Possibility of L-(+)-lactic acid fermentation using malting, brewing, and oil production by-products
Autor:
Milana Pribić, Aleksandra Djukić-Vuković, Sunčica Kocić-Tanackov, Jelena Pejin, Dragana Mladenović, Miloš Radosavljević, Ljiljana Mojović
Publikováno v:
Waste Management
Industrial by-products such as brewer’s spent grain (BSG) hydrolysate, malt rootlets extract (MRE) and soybean meal extract (SME) were used for L -(+) lactic acid (LA) production by a pure L. rhamnosus ATCC 7469 strain. The effect of the addition o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::346bc3bc9773f0ff3433de91c7174569
https://pubmed.ncbi.nlm.nih.gov/30343741
https://pubmed.ncbi.nlm.nih.gov/30343741