Zobrazeno 1 - 7
of 7
pro vyhledávání: '"S Olgica Grujic"'
Autor:
D Jelena Pejin, S Milos Radosavljevic, J Aleksandra Djukic-Vukovic, V Ljiljana Mojovic, S Olgica Grujic, D Suncica Kocic-Tanackov, B Svetlana Nikolic
Publikováno v:
Hemijska Industrija, Vol 67, Iss 2, Pp 277-291 (2013)
Hemijska industrija (2013) 67(2):277-291
Hemijska industrija
Hemijska industrija (2013) 67(2):277-291
Hemijska industrija
Brewer’s spent grain is the major by-product in beer production. It is produced in large quantities (20 kg per 100 L of produced beer) throughout the year at a low cost or no cost, and due to its high protein and carbohydrates content it can be use
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::826ae0de5390603bbb56c6c8c4fb2bcd
http://www.doiserbia.nb.rs/img/doi/0367-598X/2013/0367-598X1200065P.pdf
http://www.doiserbia.nb.rs/img/doi/0367-598X/2013/0367-598X1200065P.pdf
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2007, Iss 113, Pp 27-34 (2007)
The zearalenone (ZEA) content was determined during a micro-malting process (after steeping, germination, kilning and degermination, as well as in barley samples before micro-malting process) of two winter two-rowed barley samples, grown at Kragujeva
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6649e648dfb9c376ef1f4a5cf9642a7e
https://doi.org/10.2298/zmspn0713027k
https://doi.org/10.2298/zmspn0713027k
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2005, Iss 108, Pp 157-165 (2005)
Fungi of the genus Fusarium, known as toxigenic species, are very of- ten parasites and contaminants of brewer's barley. In this paper, the composition of the genus Fusarium species in brewer's barley samples and their potential in the zearalenone sy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1ce6f850208930e91533760ffa797ac4
https://doi.org/10.2298/zmspn0508157k
https://doi.org/10.2298/zmspn0508157k
Autor:
D Jelena Pejin, J Ilija Tanackov, Dragoljub D. Cvetković, S Olgica Grujic, D Suncica-Tanackov Kocic, L Sinisa Markov
Publikováno v:
Zbornik Matice Srpske za Prirodne Nauke, Vol 2005, Iss 108, Pp 229-238 (2005)
Diacetyl and 2,3-pentanedione are important constituents of beer sensory properties. A new GC/MS method for diacetyl and 2,3-pentanedione content determination was developed. This method was applied for the determination of diacetyl and 2,3-pentanedi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d047d6f810d828193f4cf1a3fe099e6e
https://doi.org/10.2298/zmspn0508229p
https://doi.org/10.2298/zmspn0508229p
Publikováno v:
Acta Periodica Technologica, Vol 2005, Iss 36, Pp 33-42 (2005)
The analysis of six winter barley varieties, crop 2004, from Kragujevac location, was performed along with micromalting and analysis of the produced malts. The aim of this analysis was to determine which technological factors in malting various barle
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9ce06e680f1e66f9a42a7cab6da60d11
http://www.doiserbia.nb.rs/img/doi/1450-7188/2005/1450-71880536033G.pdf
http://www.doiserbia.nb.rs/img/doi/1450-7188/2005/1450-71880536033G.pdf
Autor:
P Zoran Zekovic, B Mihailo Perunicic, M Ivana Cvetkovic, I Ivana Pfaf-Sovljanski, S Olgica Grujic
Publikováno v:
Acta Periodica Technologica, Vol 2005, Iss 36, Pp 111-122 (2005)
The hop of Magnum cultivar was extracted using supercritical carbon dioxide (SFE-as extractant). Extraction was carried out in the two steps: the first one being carried out at 150 bar and 40?C for 2.5 h (Extract A), and the second was the extraction
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a9515665f089c518fbd2c303e714f928
https://doi.org/10.2298/apt0536111p
https://doi.org/10.2298/apt0536111p
Publikováno v:
Acta Periodica Technologica, Vol 2005, Iss 36, Pp 51-60 (2005)
Fungi were isolated and identified in two samples of winter two-row barley (SSK3 and SSK6) harvested in 2003, Kragujevac location, during micromalting. Fungi were isolated and identified in barley before the micromalting, after the 1st, 2nd and 3rd d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dddf4db93309da02fb61962eefd951b9
https://doi.org/10.2298/apt0536051k
https://doi.org/10.2298/apt0536051k