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Effect of soya milk on nutritive, antioxidative, reological and textural properties of chocolate produced in a ball mill / Uticaj sojinog mleka na nutritivna, antioksidativna, reološka i teksturalna svojstva čokolade proizvedene u kugličnom mlinu
(Association of Chemical Engineers of Serbia, 2011)
Chocolate is a complex rheological system in which non-fat cocoa particles and sugar particles are enveloped by crystal matrix of cocoa butter. Physical properties of chocolate depend on ingredient composition, method of ...
Obtaining of the antioxidants by supercritical fluid extraction / Izolovanje antioksidanasa postupkom natkritične ekstrakcije
(Association of Chemical Engineers of Serbia, 2011)
One of the important trends in the food industry today is demand for natural antioxidants from plant material. Synthetic antioxidants such as butylated hydroxytoluene (BHT), and butylated hydroxyanisole (BHA) are now being ...
Chemical composition and antioxidative activity of essential oil of Thymus serpyllum L. / Hemijski sastav i antioksidativna aktivnost etarskog ulja Thymus serpyllum L.
(Association of Chemical Engineers of Serbia, 2014)
Wild thyme (Thymus serpyllum L.) is a popular remedy regarding both tradetional and conventional medicine. It is used as the antiseptic, aromatic, expectorant, stomachic, antispasmodic, carminative and preservative substance. ...
The antioxidant properties of dried extracts from spent espresso coffee / Antioksidativna svojstva sušenih ekstrakata iz otpadne espreso kafe
(Association of Chemical Engineers of Serbia, 2013)
The importance of coffee waste utilization is based on the fact that it contains a large amount of biologically valuable components. Preparation of espresso coffee produces substantial quantities of polyphenolic acids that ...