Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Psodorov, Đorđe"'
Autor:
Plavšić Dragana V., Škrinjar Marija M., Psodorov Đorđe B., Pezo Lato L., Milovanović Ivan Lj., Psodorov Dragan Đ., Kojić Predrag S., Kocić-Tanackov Sunčica D.
Publikováno v:
Journal of the Serbian Chemical Society, Vol 85, Iss 9, Pp 1149-1161 (2020)
The objective of this research was to determine chemical composition and to evaluate the antifungal activity of essential oil of Mentha piperita. By the application of GC/MS analysis of essential mint oil, 27 components were identified. The major com
Externí odkaz:
https://doaj.org/article/9cdfa2a8a6f14e828348d0cd6b2a4584
Autor:
Psodorov Dragan, Lazić Vera, Ačanski Marijana, Psodorov Đorđe, Popović Senka, Plavšić Dragana, Pastor Kristian, Šuput Danijela, Nježić Zvonko
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 24, Iss 2, Pp 149-155 (2018)
Fatty acid composition of Ricotta cheese filled bakery product was examined using a GC-MS method immediately after production and packaging in the case of a control sample, and after production, packaging under air atmosphere in a seven-layer packagi
Externí odkaz:
https://doaj.org/article/14dc6e58db7b4d478bf2d127824a8bf6
Autor:
Plavšić Dragana V., Dimić Gordana R., Psodorov Đorđe B., Psodorov Dragan Đ., Šarić Ljubiša Ć., Čabarkapa Ivana S., Košutić Milenko B.
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2017, Iss 133, Pp 201-207 (2017)
Aromatic plants are one of the most important sources of biologically active secondary metabolites, which possess various antimicrobial characteristics. The aim of this work was to examine the effect of antifungal activities of mint and caraway es
Externí odkaz:
https://doaj.org/article/fce30c27cacd46b5833429deee4a6c22
Autor:
Plavšić Dragana V., Škrinjar Marija M., Psodorov Đorđe B., Šarić Ljubiša Ć., Psodorov Dragan Đ., Varga Ana O., Mandić Anamarija I.
Publikováno v:
Food and Feed Research, Vol 44, Iss 1, Pp 39-45 (2017)
According to the nutritive characteristics, whole grain flour is a high quality product, due to its high vitamin, mineral, and dietary fiber content. However, the cereal grains are susceptible to the series of contamination during the ripening, harve
Externí odkaz:
https://doaj.org/article/11f1318f1ae7485596181bc94fcc3a42
Autor:
Plavšić Dragana, Šarić Ljubiša, Dimić Gordana, Psodorov Đorđe, Ilić Nebojša, Psodorov Dragan, Mandić Anamarija
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 19, Iss 4, Pp 211-214 (2015)
The most common contaminants of grain flour and their products are molds. Values of wheat and grain flour water activity (aw,) in most cases, range between 0.70 and 0.86, which allows an optimal growth for xeriphile molds, including Penicillium speci
Externí odkaz:
https://doaj.org/article/126fc499ac3d4e2083ce1ed48dc768ea
Autor:
Psodorov Đorđe B., Ačanski Marijana M., Vujić Đura N., Brkljača Jovana S., Psodorov Dragan Đ.
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 21, Iss 1-1, Pp 71-76 (2015)
Gas chromatography with mass spectrometry (GC-MS) was used for performing a qualitative analysis of liposoluble and hydrosoluble flour extracts of three genotypes of Amaranthus sp. All three samples were first defatted with hexane. Hexane extracts
Externí odkaz:
https://doaj.org/article/0ab18ca5989f45f29e19d63594bec4ff
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 18, Iss 1, Pp 40-43 (2014)
In this paper yields of bioethanol from seven samples of bread were compared. Samples of bread were produced and prepared in a laboratory by mixing wheat and buckwheat flour in amounts of 0, 20, 40, 50, 60, 80 and 100%. At first, the analysis of all
Externí odkaz:
https://doaj.org/article/977064eaa97c46a791a8902f208f66b7
Autor:
Nedeljković Nataša, Sakač Marijana, Mandić Anamarija, Psodorov Đorđe, Jambrec Dubravka, Pestorić Mladenka, Sedej Ivana, Dapčević-Hadnađev Tamara
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 20, Iss 1, Pp 135-142 (2014)
Light buckwheat flour (LBF) was used to substitute 20% of whole wheat flour (WWF) in the formulation of wholegrain wheat pasta. Wholegrain wheat pasta (WWP) and buckwheat enriched wholegrain wheat pasta (BWWP) were produced on an industrial scale.
Externí odkaz:
https://doaj.org/article/6e7916883f344e8287e7bc2ec2b3b285
Autor:
Psodorov Đorđe B., Vujić Đura N., Ačanski Marijana M., Pastor Kristian A., Razmovski Radojka N., Kravić Snežana Ž.
Publikováno v:
Acta Periodica Technologica, Vol 2014, Iss 45, Pp 79-87 (2014)
Seven samples of bread were prepared in a special way. Samples were made of a mixture of wheat and buckwheat flour in defined proportions. Carbohydrates from crumbs of bread were derivatized with BSTFA and analyzed by GC-MS. Multivariate analysis
Externí odkaz:
https://doaj.org/article/403906b14e8349b8867ba45af2fe72c5
Autor:
Šarić Bojana M., Nedeljković Nataša M., Šimurina Olivera D., Pestorić Mladenka V., Kos Jovana J., Mandić Anamarija I., Sakač Marijana B., Šarić Ljubiša Ć., Psodorov Đorđe B., Mišan Aleksandra Č.
Publikováno v:
Food and Feed Research, Vol 41, Iss 1, Pp 39-46 (2014)
Blueberry pomace, by-product of juice production, was processed into a new food ingredient by drying and grinding and used for a new gluten-free cookies' formulation, with the aim of improving nutritional profile and antioxidant capacity. Since durat
Externí odkaz:
https://doaj.org/article/247cdd8dd1c241a48670012829ffcb48