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Приказ резултата 101-110 од 130
Sinteza, struktura i svojstva 7,8-benzo-1,3-diazaspiro[4.5]dekan-2,4-diona i njegovih derivata / Synthesis, structure and properties of 7,8-benzo-1,3-diazaspiro[4.5]decane-2,4-dione and its derivatives
(Beograd : Srpsko hemijsko društvo, 2016)
Derivati tetrantoina (7,8-benzo-1,3-diazaspiro[4.5]dekan-2,4-diona) (Slika ) su jedinjenja širokog
spektra biološke aktivnosti. Mnogi od njih su poznata antikonvulzivna, antivirusna i antikancerogena jedinjenja, a uspešno ...
Effect of immobilisation materials on viability and fermentation activity of dairy starter culture in whey-based substrate
(Wiley-Blackwell, Hoboken, 2016)
BACKGROUND: The main objectives of the paper were to study influence of immobilisation of dairy starter culture 'Lactoferm ABY 6' on fermentation and probiotic potential of fermented whey-based substrate. RESULTS: Fermentation ...
Immobilization of Candida antarctica lipase B onto modified silica nanoparticles and its application for the synthesis of l-ascorbyl oleate
(University of Novi Sad, Institute of Food Technology, 2016)
Lipases immobilized onto nonporous fumed silica nanoparticles (FNS) proved to be suitable catalysts for the various commercially important esters synthesis. This inert hydrophilic material is usually modified by different ...
A rapid test to measure adhesion between optical fibers and ethylene-vinyl acetate copolymer (EVA)
(Elsevier Sci Ltd, Oxford, 2016)
Optical fibers are transported on a drum and on some occasions it is essential to fix them and to keep them fixed to the drum. Adhesives are used in such situations to obtain the best and durable fixation. This research ...
Selection of lactic acid bacteria strain for simultaneous production of α- and β-galactosidases / Izbor mlečnokiselinske bakterije za istovremenu proizvodnju α- i β-galaktozidaza
(Engineering Society for Corrosion, Belgrade, Serbia, 2016)
Galactosidases are group of enzymes gaining increasing attention in recent times due to the fact they catalyse hydrolysis of galatose-containing oligosaccharide, which reduce digestibility of various food and feed products. ...
Encapsulation of flavours and aromas: Controlled release
(CRC Press, 2016)
Flavors are one of the most important ingredients in the food industry since they have a huge inuence on consumer satisfaction and make product taste more attractive to the user (Madene et al. 2006). There are varieties ...
Functional, rheological and sensory properties of probiotic milk chocolate produced in a ball mill
(Royal Soc Chemistry, Cambridge, 2016)
The aim of this study was to investigate the survival of probiotics (Lactobacillus acidophilus NCFM, Lactobacillus rhamnosus HN001 and Bifidobacterium lactis HN019) in milk chocolate masses prepared at temperatures 35 ...
Epoxy-silanization - tool for improvement of silica nanoparticles as support for lipase immobilization with respect to esterification activity
(Wiley, Hoboken, 2016)
BACKGROUND: In this study, in order to obtain the best support for the immobilization of lipase from Candida rugosa (CRL), the procedure for chemical modification of fumed silica nanoparticles (FNS) with (3-Glycidyloxypropyl) ...
Ispitivanje stabilnosti anizomicina metodom tečne hromatografije sa tandem masenom spektrometrijom / Investigation of anisomycin stability using liquid chromatography coupled to tandem mass spectrometry
(Belgrade : Serbian Chemical Society, 2016)
U cilju poboljšanja kvaliteta leka i unapređenja sigurnosti njegovog korišćenja, potrebno je praćenje stabilnosti i određivanje degradacionih proizvoda koji mogu nastati tokom proizvodnje, rukovanja ili čuvanja leka. Cilj ...
Production of the functional milk chocolate with probiotic bacteria in a ball mill
(Chocolate: Production, Consumption and Health Benefits, 2016)
Increasing interest in “health” foods in recent years has stimulated innovation and new product development in the food industry around the world. Modern consumers expect their food to be healthy and to prevent illness as ...