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Ispravka: Parametri komfora odevnih tkanina keper prepletaja pre i posle termičkog fiksiranja međupostave, (Vol. 67, no 2, str. 11-19, 2019)
(Savez inženjera i tehničara tekstilaca Srbije, 2019)
U radu autora Koviljka Asanović, Mirjana Kostić, Tatjana Mihailović, Aleksandra Ivanovska, Iva Gajić, Mirjana Reljić pod naslovom, Parametri komfora odevnih tkanina keper prepletaja pre i posle termičkog fiksiranja ...
Utilization of the stillage from bioethanol production on waste bread for lactic acid and biomass production / Korišćenje džibre iz proizvodnje bioetanola na otpadnom hlebu za proizvodnju mlečne kiseline i bakterijske biomase
(Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad, 2012)
Lactic acid is an important chemical for food industry and monomer for production of biodegradable polymers. Emerging technologies for sustainable fermentative production of food additives include the utilization of ...
Characterization of β-galactosidase from Lactobacillus acidophilus: Stability and kinetic study / Produkcija i karakterizacija β-galaktozidaze iz Lactobacillus acidophilus
(Univerzitet u Nišu - Tehnološki fakultet, Leskovac, 2017)
β-Galactosidase is the industrially important enzyme that catalyzes both, lactose hydrolysis and synthesis of different bioactive galactosides. In this study, optimal conditions (fermentation temperature, inoculum concentration ...
Cellulose fibers: Trends in production and applications / Celulozna vlakna - trendovi u proizvodnji i primeni
(Union of Textile Engineers and Technicians of Serbia, Belgrade, 2018)
The paper gives an overview of the current state in the field of natural and chemical cellulose fibers, as well as future prospects of these fibers. While there is a strong expansion of the synthetic fibers industry, world ...
Some tactile comfort properties of plain knitted fabrics / Neka svojstva taktilnog komfora glatkih pletenina
(Univerzitet u Nišu - Tehnološki fakultet, Leskovac, 2011)
The sensory perception of textile materials is related to mechanical stimuli due to pressure and friction forces, so the softness and surface properties are considered to be the key parameters of fabric hand. The aim of ...
Modern encapsulation processes in food technology / Savremeni procesi inkapsulacije u tehnologiji hrane
(Društvo za ishranu Srbije, Beograd, 2014)
The encapsulation processes have been intensively studied in the recent years as possible alternative to conventional food technologies. Encapsulation of food active compounds is based on formation of protective layer(s) ...
Thermal comfort behavior of hemp based knitted fabrics / Ponašanje pletenina na bazi konoplje u pogledu toplotnog komfora
(Univerzitet u Nišu - Tehnološki fakultet, Leskovac, 2011)
The hemp fibres production is characterized by sharp ups and downs, from the extensively growing to their decline in the past decades. Thanks to the unique hemp fibre properties, such as physiological, hygienic and ecological ...
Internet application for project management in industrial systems / Internet aplikacija za upravljanje projektima u industrijskim sistemima
(Institut za istrazivanja i projektovanja u privredi, 2010)
An efficient way to collect, analyze and transfer the project information, as well as tracking and coordination of information exchange are crucial for successful project finalization in industrial companies. Project members ...
Biomedical fibrous materials PP/viscose with programmed properties as transdermal systems / Biomedicinski vlaknasti materijali polipropilen/viskoza programiranih svojstava kao transdermalni sistem
(Union of Textile Engineers and Technicians of Serbia, Belgrade, 2013)
The subject of this paper is the behaviour of the biomedical fibrous materials in the form of transdermal sistem for wound dressing, consisting of a nonwoven textile base which contains polypropylene (PP) / viscose, a ...
The influence of different supplements on the probiotic character of fermented whey-based beverage / Uticaj različitih dodataka na probiotski karakter fermentisanog napitka na bazi surutke
(Univerzitet u Nišu - Tehnološki fakultet, Leskovac, 2013)
The aim of this study was the selection of appropriate supplements for the probiotic whey-based beverage production by Lactobacillus johnsonii NRRL B-2178. The analysis of the main effects and their interactions was performed ...