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Alkyl polyglucoside-stabilized emulsion as a prospective vehicle for usnea barbata CO2-supercritical extract: Assessing stability, safety and efficiency of a topical formulation / Emulzija stabilizovana alkil poliglukozidnim emulgatorom kao potencijalni nosač za CO2-natkritični ekstrakt vrste Usnea barbata - procena stabilnosti, bezbednosti i efikasnosti topikalne formulacije
(Association of Chemical Engineers of Serbia, 2015)
Antimicrobial activity of Usnea barbata especially against bacteria involved in pathogenesis of various skin conditions has been well documented in literature. Nevertheless, there are no papers dealing with formulation of ...
Water Kefir grain as a source of potent dextran producing lactic acid bacteria / Zrno vodenog kefira kao izvor bakterija mlečno kiselinskog vrenja potentnih producenata dekstrana
(Association of Chemical Engineers of Serbia, 2015)
Water kefir is a beverage fermented by a microbial consortium captured in kefir grains. The kefir grains matrix is composed of polysaccharide, primarily dextran, which is produced by members of the microbial consortium. ...
The influence of membrane composition on the release of polyphenols from liposomes / Uticaj sastava membrane na brzinu otpuštanja polifenola iz lipidnih mikročestica
(Association of Chemical Engineers of Serbia, 2015)
Polyphenols are compounds which are widely studied due to their antioxidative and potential therapeutic properties. Systems for the controlled release of drugs offer a number of benefits comparing with traditional forms ...
Enzymatic spectrophotometric reaction rate determination of aspartame / Enzimatsko-spektrofotometrijski test za određivanje aspartama
(Association of Chemical Engineers of Serbia, 2015)
Aspartame is an artificial sweetener of low caloric value (approximately 200 times sweeter than sucrose). Aspartame is currently permitted for use in food and beverage production in more than 90 countries. The application ...
Plant waste materials from restaurants as the adsorbents for dyes / Iskorišćenje sirovog otpada iz restorana za adsorpciju boja
(Association of Chemical Engineers of Serbia, 2015)
This paper has demonstrated the valorization of inexpensive and readily available restaurant waste containing most consumed food and beverage residues as adsorbents for methylene blue dye. Coffee, tea, lettuce and citrus ...