Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Snežana Saičić"'
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 16, Iss 4, Pp 287-293 (2010)
This study reports the effect of antioxidant fractions from rosemary (Rosma-rinus officinalis), sage (Salvia officinalis), thyme (Thymus vulgaris) and hyssop (Hyssop officinalis) on the oxidative stability of sunflower oil at elevated tempe¬rature.
Externí odkaz:
https://doaj.org/article/6e3c46cbb2574581969217778574288e
Publikováno v:
International Journal of Food Properties
In this study, non-oxidative and oxidative thermogravimetric analysis was applied as a method for determining the thermal stability of the total lipids extracted from Zlatibor bacon in different phases of production (raw samples, 10th and 30th day of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::571f3ce5148319ae79c67c565df5db99
https://doi.org/10.1080/10942912.2011.579672
https://doi.org/10.1080/10942912.2011.579672
Publikováno v:
Chemical Industry & Chemical Engineering Quarterly
This study reports the effect of antioxidant fractions from rosemary (Rosmarinus officinalis), sage (Salvia officinalis), thyme (Thymus vulgaris) and hyssop (Hyssop officinalis) on the oxidative stability of sunflower oil at elevated temperature. In
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d94aba50b3e069d68f565e1d94f1b6a
https://doi.org/10.2298/ciceq100210030b
https://doi.org/10.2298/ciceq100210030b
Publikováno v:
Tehnologija mesa (2012) 53(2):140-147
Tehnologija mesa
Tehnologija mesa
In this paper the results of investigation of major changes during ripening of traditional fermented dry sausage Lemeški kulen are presented. During the ripening of Lemeški kulen microflora is growing very slowly, what is typical for natural ripeni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03ffc88e9f3a692c4f39f8d4c11b9ea1
http://scindeks.ceon.rs/article.aspx?artid=0494-98461202140V
http://scindeks.ceon.rs/article.aspx?artid=0494-98461202140V
Autor:
Snežana Saičić, Ljiljana M. Milovanovic, Ivanka G. Popović, D. Antonović, Dejan Skala, Marija R. Ranić
Publikováno v:
Journal of Thermal Analysis and Calorimetry
In this study non-isothermal non-oxidative and oxidative TG analysis was applied as a method for determining the thermal stability of the total lipids extracted from raw and maturing intramuscular tissue of fallow deer (Cervus Dama Dama L.). The tota
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::150500fbd4d7a80bfe607a30e13f45ee
http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1173
http://TechnoRep.tmf.bg.ac.rs/handle/123456789/1173
Publikováno v:
Meat Technology / Tehnologija Mesa; 2012, Vol. 53 Issue 2, p140-147, 8p
Publikováno v:
Journal of the Serbian Chemical Society, Vol 71, Iss 12, Pp 1281-1288 (2006)
Thermogravimetry, TG, of lipids is an appropriate analytical method, commonly used to correlate the kinetic parameters of the thermal degradation of lipids and their composition. Thus, samples of total lipids extracted from the raw fatty tissue of fa
Externí odkaz:
https://doaj.org/article/60cb2dbb088e449c874618993b2c0a7f