Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Pejin Dušanka J."'
Autor:
Kocić-Tanackov Sunčica D., Dimić Gordana R., Tanackov Ilija J., Pejin Dušanka J., Mojović Ljiljana V., Pejin Jelena D.
Publikováno v:
Hemijska Industrija, Vol 66, Iss 1, Pp 33-41 (2012)
The effect of the oregano extract (Origanum vulgare L.) on the growth of Fusarium and Penicillium species isolated from cakes and ready-for-use fresh salads from different kinds of vegetables was investigated. Contents of the active component of extr
Externí odkaz:
https://doaj.org/article/b6a8a083c4f8459cb919b4c76c8b17e6
Autor:
Kocić-Tanackov Sunčica D., Dimić Gordana R., Pejin Dušanka J., Mojović Ljiljana V., Pejin Jelena D., Tanackov Ilija J.
Publikováno v:
Acta Periodica Technologica, Vol 2012, Iss 43, Pp 247-256 (2012)
This study was aimed at investigating the antifungal potential of basil (Ocimmum basilicum L.) extract against toxin-producing Penicillium spp. (P. aurantiogriseum, P. glabrum, P. chrysogenum, and P. brevicompactum) isolated from food. The basil extr
Externí odkaz:
https://doaj.org/article/1c9b78987d454eb4b72d506f6831c60f
Autor:
Kocić-Tanackov Sunčica D., Dimić Gordana R., Lević Jelena T., Pejin Dušanka J., Pejin Jelena D., Jajić Igor M.
Publikováno v:
Acta Periodica Technologica, Vol 2010, Iss 41, Pp 33-45 (2010)
In the mycological survey of fresh salads of different vegetables, the collected samples were tested for total counts of moulds with special attention paid to the presence of potentially toxigenic species. The survey also included the isolation and t
Externí odkaz:
https://doaj.org/article/cc231a3ddb144e6c80d13bad3a10636b
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2009, Iss 116, Pp 305-313 (2009)
Baker's yeast is a set of living cells of Saccharomyces cerevisiae. It contains around 70-72% of water, 42-45% of proteins, around 40% of carbohydrates, around 7.5% of lipids (based on dry matter), and vitamin B-complex. On the basis of yeast cell an
Externí odkaz:
https://doaj.org/article/c34f5726b9314b2aac066b2c6bcb63f5
Autor:
Kocić-Tanackov Sunčica D., Došenović Irena S., Pejin Jelena D., Grujić Olgica S., Pejin Dušanka J.
Publikováno v:
Acta Periodica Technologica, Vol 2009, Iss 40, Pp 211-220 (2009)
Doughs were prepared with different concentrations of carboxymethylcellulose, xanthan, and guar-gum (0.1, 0.2 and 0.3% in doughs), freezed at -20°C and analyzed after 0, 7, 15 and 30 days. Pure Saccharomyces cerevisiae culture was isolated from doug
Externí odkaz:
https://doaj.org/article/fc100d0894a84d859d300aa369182793
Autor:
Tanackov Ilija J., Pejin Jelena D., Pejin Dušanka J., Kocić-Tanackov Sunčica D., Dimić Gordana R., Tuco Danijela
Publikováno v:
Acta Periodica Technologica, Vol 2009, Iss 40, Pp 9-16 (2009)
Inhibitory effect of caraway, garlic and oregano extracts (0.07, 0.1, 0.5, 1 and 2%), against four moulds species was investigated. The caraway extract had the strongest inhibitory effect by inhibiting the germination of Emericella nidulans, Penicill
Externí odkaz:
https://doaj.org/article/582b3ec786064b799bfcb314d3bdc8fa
Autor:
Mirić Katarina V., Pejin Dušanka J.
Publikováno v:
Acta Periodica Technologica, Vol 2008, Iss 39, Pp 153-159 (2008)
This work in concerned with the interdependence between technological quality of mill stream flours and fermentative activity of baker's yeast Saccharomyces cerevisiae. Each mill stream flour has its own specific properties, determined by the particl
Externí odkaz:
https://doaj.org/article/5827467f8ceb4385ae5a109e73c80305
Autor:
Pejin Dušanka J., Došanović Irena S., Popov Stevan D., Suturović Zvonimir J., Ranković Jovana A., Dodić Siniša N., Dodić Jelena M., Vučurović Vesna M.
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2007, Iss 113, Pp 293-301 (2007)
The need to freeze dough is increasing in bakery production. Frozen dough can be stored for a long time without quality change. The capacity of bakery production can be increased in this way, and in the same time, the night shifts can be decreased. Y
Externí odkaz:
https://doaj.org/article/d6c8e2d368234b3a8636d50c6016d333
Autor:
Vučurović Vesna M., Pejin Dušanka J.
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2007, Iss 113, Pp 285-291 (2007)
Triticale (Triticosecale) is a crop species resulting from a plant breeder's cross between wheat (Triticum sp.) "mother" and rye (Secale sp.) "father". Today, it has been cultivated in more than 50 countries worldwide. During the researches conducted
Externí odkaz:
https://doaj.org/article/ccd00130f3b64152b873d526203a3029
Publikováno v:
Acta Periodica Technologica, Vol 2006, Iss 37, Pp 155-161 (2006)
Processing parameters of Kantata wheat variety indicate that it is not suitable for bread making. Therefore, an investigation was carried out to evaluate the suitability of the variety for ethanol production. Wheat was cultivated at the following sit
Externí odkaz:
https://doaj.org/article/39b3977051054216be66a9f707b5a472