Zobrazeno 1 - 10
of 70
pro vyhledávání: '"Popov Stevan D."'
Autor:
Šimurina Olivera D., Popov Stevan D., Filipčev Bojana V., Dodić Jelena M., Bodroža-Solarov Marija I., Demin Mirjana, Nježić Zvonko B.
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 20, Iss 4, Pp 471-480 (2014)
In recent decade, there have been observed extreme variations in climatic conditions which in combination with inadequate agro techniques lead to decreased quality of mercantile wheat, actally flour. The application of improvers can optimise the q
Externí odkaz:
https://doaj.org/article/0f38aad5892547a5a7322931e07fa70f
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2013, Iss 124, Pp 397-404 (2013)
The pollution caused by the use of fossil fuels for the production of mechanical or electrical energy is one of the most important environmental issues nowadays. In this respect, biofuels represent a viable source of energy. Bioethanol as a renewab
Externí odkaz:
https://doaj.org/article/a337e769591248258781dc2b20fde21d
Autor:
Jokić Aleksandar I., Grahovac Jovana A., Dodić Jelena M., Zoltan Z., Zavargo, Dodić Siniša N., Popov Stevan D., Vučurović Damjan G.
Publikováno v:
Hemijska Industrija, Vol 66, Iss 2, Pp 211-221 (2012)
In this paper the bioethanol production in batch culture by free Saccharomyces cerevisiae cells from thick juice as intermediate product of sugar beet processing was examined. The obtained results suggest that it is possible to decrease fermentation
Externí odkaz:
https://doaj.org/article/6172b9ff00b94710b6a3d4e9e091ba2c
Autor:
Jokić Aleksandar I., Grahovac Jovana A., Dodić Jelena M., Zavargo Zoltan Z., Dodić Siniša N., Popov Stevan D., Vučurović Damjan G.
Publikováno v:
Acta Periodica Technologica, Vol 2011, Iss 42, Pp 241-249 (2011)
Methods that can provide adequate accuracy in the estimation of variables from incomplete information are desirable for the prediction of fermentation processes. A feed-forward back-propagation artificial neural network was used for modelling of thic
Externí odkaz:
https://doaj.org/article/f49ab5aba18447a2853b04ab445ffc4b
Autor:
Dodić Jelena M., Vučurović Damjan G., Grahovac Jovana A., Dodić Siniša N., Popov Stevan D., Jokić Aleksandar I.
Publikováno v:
Acta Periodica Technologica, Vol 2011, Iss 42, Pp 211-221 (2011)
The present study examines xanthan production by Xanthomonas campestris under aerobic conditions on spent grains liquor based cultivation media containing four different amounts of maltose. All four experiments were performed simultaneously, so that
Externí odkaz:
https://doaj.org/article/e47c9e109d4443f6a0c86e512990c079
Autor:
Davidović Dejan N., Dodić Siniša N., Mastilović Jasna S., Dodić Jelena M., Popov Stevan D., Lazić Miodrag L.
Publikováno v:
Hemijska Industrija, Vol 64, Iss 5, Pp 411-421 (2010)
Investigations include the analysis of the impact of commercial products: complex additive (0.1, 0.3, and 0.5%), L-ascorbic acid (0.002, 0.004 and 0.012%), diacetyl ester of tartaric acid with monoglycerides (DATEM E472e, 0.1, 0.3, and 0.5%), α-amyl
Externí odkaz:
https://doaj.org/article/479d42b8c2b14c0a94113a194ae19bce
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2009, Iss 116, Pp 315-322 (2009)
Cell immobilisation in alcoholic fermentation has been extensively studied during the past few decades because of its technical and economical advantages over those of free cell systems. A biocatalyst was prepared by immobilising a commercial Sacchar
Externí odkaz:
https://doaj.org/article/9e87e96be2b54afe817e2ea8fa52fed1
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
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
Autor:
Dodić Jelena M., Pejin Dušanka J., Popov Stevan D., Dodić Siniša N., Mastilović Jasna S., Popov-Raljić Jovanka V.
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2005, Iss 108, Pp 217-227 (2005)
Dough samples with different content of amylases were investigated immediately after mixing and after 7, 14 and 30 days of frozen storage. The obtained results show that the fermentation time is shorter, both in fresh and frozen samples, when amylase
Externí odkaz:
https://doaj.org/article/12440b1779d14f66a6e1a7ee58db664b