Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Puškaš Vladimir S."'
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 23, Iss 1, Pp 46-49 (2019)
The purpose of this paper is to examine the effect of certain technological parameters of alcoholic fermentation on the quality of plum wines produced. As part of this research, the application of various commercial pectolytic enzymes to the treatmen
Externí odkaz:
https://doaj.org/article/23109543a6114ecfbef237ee656e0a0e
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 23, Iss 4, Pp 167-169 (2019)
Ethanol produced by alcoholic fermentation from renewable sources, referred to as bioethanol, is widely used as an environmentally friendly and renewable energy source, as well as a chemical in various industries such as the medical, food and feed, p
Externí odkaz:
https://doaj.org/article/82b373f78eff469fbd8159c824dc3574
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 21, Iss 1, Pp 46-49 (2017)
This study determined the influence of the addition of commercial bakery improver (0.1-0.9 %), table salt (1-7 %), and white sugar (1-9 %) into dough on fermentative activity (FA) of yeast, and consequently CO2 production, to improve dough handling a
Externí odkaz:
https://doaj.org/article/c4a921dcce29437ebfeb9af71d72c427
Publikováno v:
Acta Periodica Technologica, Vol 2017, Iss 48, Pp 307-314 (2017)
A simple, low cost, and effective method for the removal of acridine orange (AO), a mutagenic cationic dye, from aqueous model solutions by adsorption onto dried sugar beet pulp (SBP) was evaluated in the present study. The AO removal was enhanced
Externí odkaz:
https://doaj.org/article/7aca0add21174be282fcc854c7173f19
Autor:
Vučurović Vesna M., Puškaš Vladimir S., Miljić Uroš D., Filipović Jelena S., Filipović Vladimir S.
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 22, Iss 3, Pp 150-152 (2018)
The purpose of this study is to examine the effect of bakery yeast extract (YE) addition, in the form of a paste (up to 10 % to the wheat flour mass) on the fermentative activity (FA) of bakery yeast during dough preparation. The addition of YE in an
Externí odkaz:
https://doaj.org/article/7eece4eee3d647bbaba41aea189eefdf
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 21, Iss 2, Pp 101-103 (2017)
This study investigated the effect of certain apricot varieties cultured in Serbia on the quality of produced brandies, primarily in terms of the content and relationships of aromatic substances. In this study, fruits of three apricot varieties (NS 6
Externí odkaz:
https://doaj.org/article/20836f3f2f974065a922a4d930cf3c29
Autor:
Miljić Uroš D., Puškaš Vladimir S.
Publikováno v:
Hemijska Industrija, Vol 68, Iss 2, Pp 199-206 (2014)
Plum (Prunus domestica L.) is the most important and most commonly grown fruit species in Serbia, one of the leading plum-producing countries. It is mainly used for table consumption, drying and fruit brandy production. The use of plums for wine p
Externí odkaz:
https://doaj.org/article/9d1c9fa1603a4940b867555697d31e37
Publikováno v:
Acta Periodica Technologica, Vol 2013, Iss 44, Pp 279-287 (2013)
Jerusalem artichoke (JA) is a low-requirement crop, which does not interfere with food chain, and is a promising carbon source for industrial fermentation. Microbial conversion of such a renewable raw material to useful products, such as ethanol,
Externí odkaz:
https://doaj.org/article/83d9f5cdfe33445cbb7bd287eee38238
Publikováno v:
Acta Periodica Technologica, Vol 2013, Iss 44, Pp 313-321 (2013)
The immobilization of Saccharomyces cerevisiae onto sugar beet pulp (SBP) by natural adhesion is an efficient and low-cost method for retaining high biocatalyst density in the ethanol fermentation system. In the present study, cells of S. cerevisi
Externí odkaz:
https://doaj.org/article/dd8b03059b104402bb374bea571ddd08
Publikováno v:
Acta Periodica Technologica, Vol 2013, Iss 44, Pp 87-94 (2013)
Considering the common use of sheet filtration for clarification of fruit brandies, the aim of this study was to evaluate the influence of its application on the stability and composition of volatile compounds of apricot brandy after cold stabilis
Externí odkaz:
https://doaj.org/article/0e812b1a143041af9eb51a2236ce6ada