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ULTRASOUND INDUCED FUNCTIONALIZATION OF SOY PROTEIN CONCENTRATE
(Belgrade : University, Faculty of Technology and Metallurgy, 2023)
Processing conditions for the fabrication of soy protein concentrates (SPCs) have a
profound impact on the tightly packed, globular structure of soy proteins, which is reflected
in the weakening of structural and functional ...
HPLC ANALYSIS OF ASCORBIC ACID IN PRETREATED AND DRIED RED PEPPER (CAPSICUM ANNUM)
(University of Belgrade, 2021)
Red pepper (Capsicum annum) fruits contain high amount of ascorbic acid (vitamin C), which is of great importance for human health. The aim of this study was to found how various pretreatments and drying methods influence ...