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Приказ резултата 1-6 од 6
Dekolorizacija antrahinonskih boja peroksidazom iz rena imobilisanom na kaolin
(Beograd, Srpsko hemijsko društvo, 2014)
Antrahinonske boje su veoma značajne za tekstilnu industriju i, odmah nakon azo boja, imaju najveću primenu. Nažalost, kao i azo boje, i antrahinonske boje predstavljaju ozbiljan problem zagađenja životne sredine. Većina ...
Influence of fruit juice addition on quality of fermented whey-based beverage
(Novi Sad : University, Institute of Food Technology, 2014)
The aim of this study was to evaluate the influence of fruit juice addition on the quality of fermented whey-based beverages that contain commercial ABY-6 starter culture. Milk (30%) and Cornelian cherry fruit juice (30%) ...
AlertSim - srpski doprinos LSST-u
(Elektrotehnički fakultet, Istočno Sarajevo, 2014)
U ovom prilogu kratko opisujemo karakteristike Large Synoptic Survey Telescope-a (LSST-a) projekat i kakav će on uticaj imati na astronomiju, informatiku i nauku o tamnoj materiji i tamnoj energiji. Grupa srpskih astronoma ...
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 ...
The influence of the cationic softeners on the structural and mechanical properties of differently pretreated cotton/elastane single jersey knitted fabrics / Uticaj katjonskog omekšivača na strukturna i mehanička svojstva različito pripremljenih pamuk/elastan desno-levih pletiva
(Beograd : Visoka tekstilna strukovna škola za dizajn, tehnologiju i menadžment, 2014)
In this study the effect of elastane and cationic softener finishing on properties of cotton and cotton/elastane single jersey knitted fabrics were studied, Samples od 100% cotton, elastane yarns in alternating courses ...
Fermentative activity and viability of immobilized probiotic starter culture ABY-6 in whey based substrates
(Novi Sad : University, Institute of Food Technology, 2014)
The aim of this paper was to study fermentative activity by free and immobilized probiotic ABY-6
culture in whey substrate enriched with milk. Viability of free and immobilized probiotic cells in
simulated gastrointestinal ...