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SOLID-STATE FERMENTATION OF SOYBEAN MEAL: HYDROLYTIC ENZYMES PRODUCTION AND IMPROVEMENT IN BIOACTIVITY
(Bratislava : Slovak Society of Chemical Engineering, 2019)
Solid-state fermentation (SSF) is a fermentation process where different agro-industrial
residues have been used as substrates to maximize their utilizations and to address the waste
disposal issues. Bacillus sp. strain ...
Thermal treatment influence on the surface characteristics of the boron-doped hydrothermal carbon
(Society of Physical Chemists of Serbia, 2014)
Boron-doped carbons were produced using hydrothermal carbonization of
glucose carbohydrates under mild temperature (180oC). Boric acid was
introduced into glucose precursor solution in order to obtained boron
concentration ...
Development of Green Chemical Process: The Reaction of Condensation in a Continuous Flow Microreactor System
(Belgrade : Association of Chemists and Chemical Engineers of Serbia UHTS, 2019)
Aromatic heterocyclic compounds containing nitrogen in their structure have attracted
considerable interest in medicine, because of their certain pharmacological properties
including anticancer, anti-inflammatory, ...
Automatski sistem za obračun master poena i titula Bridž Saveza Srbije
(Društvo za informacione sisteme i računarske mreže, 2016)
Bridž predstavlja najkompleksniju igru sa kartama i pored šaha jedina je misaona igra koja ima status sporta. Takmičarski bridž je baziran na metodu duplikacije karata, odigravanja istih deljenja od strane različitih igrača, ...
Određivanje koeficijenta prolaza toplote i solarnih dobitaka prozora merenjem temperature i osvetljenosti
(Društvo Metrologa Srbije, 2013)
U radu su prikazani rezultati in situ merenja temperaturskog polja i osvetljenosti jednog prozora poslovne zgrade u Beogradu u periodu od mesec dana i razvijen fizički model za izračunavanje koeficijenta prolaza toplote i ...
Bio-based products from lactic acid bacteria
(Belgrade : Institute for Biological Research "Siniša Stanković", University of Belgrade, 2019)
Lactic acid bacteria (LAB) are a diverse group of microorganisms with lactic acid
production as a common characteristic. LAB are part of the human diet from the first
days of life, as part of breast milk microbiota, ...