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Antioxidative capacity of fermented red bean and its protein hydrolysate fractions / Antioksidativni kapacitet fermentisanog crvenog pasulja i njegovih proteinskih hidrolizata
(Društvo za ishranu Srbije, Beograd, 2012)
In this study we investigated the antioxidant activity of native and fermented red bean, or their polyphenol and peptide fractions. It was found that the antioxidant activity determined by DPPH, FRAP and TBA, significant ...
Nebojše Ristić: Osnovi hromatike, Visoka strukovna škola za tekstil, Leskovac, 2013
(Union of Textile Engineers and Technicians of Serbia, Belgrade, 2014)
The modification of the polyester knitted fabric for more economic dyeing / Modifikacija poliestarske pletenine za ekonomičnije bojenje
(Univerzitet u Nišu - Tehnološki fakultet, Leskovac, 2017)
This article discusses the process of modification of the polyester knitted fabric as a prerequisite for successful dyeing at a lower temperature and without the presence of the carrier. The processing preceding dyeing, ...
Ispravka: Parametri komfora odevnih tkanina keper prepletaja pre i posle termičkog fiksiranja međupostave, (Vol. 67, no 2, str. 11-19, 2019)
(Savez inženjera i tehničara tekstilaca Srbije, 2019)
U radu autora Koviljka Asanović, Mirjana Kostić, Tatjana Mihailović, Aleksandra Ivanovska, Iva Gajić, Mirjana Reljić pod naslovom, Parametri komfora odevnih tkanina keper prepletaja pre i posle termičkog fiksiranja ...
Parametri komfora odevnih tkanina keper prepletaja pre i posle termičkog fiksiranja međupostave / Comfort parameters of clothing woven fabrics in twill weave before and after thermal fixation of interlining
(Savez inženjera i tehničara tekstilaca Srbije, 2019)
U radu su ispitivani parametri komfora odevnih tkanina pre i posle termičkog fiksiranja međupostave. Kao eksperimentalni materijal korišćene su dve tkanine dobijene od mešavine pamučnih i poliestarskih vlakana izrađene u ...
Determination of textile materials attributes influencing the garment quality and comfort / Određivanje atributa tekstilnih materijala u funkciji kvaliteta i komfora odeće
(Union of Textile Engineers and Technicians of Serbia, Belgrade, 2012)
The subject of this work was the formation of attitudes and establishment of criteria for the selection of textile materials for a garment of a particular clothing style. Various characteristics of textile materials and a ...
Characterization of β-galactosidase from Lactobacillus acidophilus: Stability and kinetic study / Produkcija i karakterizacija β-galaktozidaze iz Lactobacillus acidophilus
(Univerzitet u Nišu - Tehnološki fakultet, Leskovac, 2017)
β-Galactosidase is the industrially important enzyme that catalyzes both, lactose hydrolysis and synthesis of different bioactive galactosides. In this study, optimal conditions (fermentation temperature, inoculum concentration ...
Uticaj termičkog fiksiranja međupostave na kvalitet odevnih tkanina ocenjen sa aspekta njihovih električnih otpornosti / The influence of thermal fixation of interlining on the quality of woven clothing fabrics evaluated from the aspect of their electrical resistance
(Savez inženjera i tehničara tekstilaca Srbije, 2020)
U radu je ispitivan uticaj termičkog fiksiranja tkane međupostave na kvalitet tkanina ocenjen sa aspekta njihove specifi čne zapreminske električne otpornosti. Ispitivanja su obuhvatila tkanine od pamuka, lana, viskoze, ...
Utilization of the stillage from bioethanol production on waste bread for lactic acid and biomass production / Korišćenje džibre iz proizvodnje bioetanola na otpadnom hlebu za proizvodnju mlečne kiseline i bakterijske biomase
(Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad, 2012)
Lactic acid is an important chemical for food industry and monomer for production of biodegradable polymers. Emerging technologies for sustainable fermentative production of food additives include the utilization of ...
Modern encapsulation processes in food technology / Savremeni procesi inkapsulacije u tehnologiji hrane
(Društvo za ishranu Srbije, Beograd, 2014)
The encapsulation processes have been intensively studied in the recent years as possible alternative to conventional food technologies. Encapsulation of food active compounds is based on formation of protective layer(s) ...