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Selection of Lactobacillus strains for improvement of antioxidant activity of different soy, whey and milk protein substrates
(Journal of Hygienic Engineering and Design, 2016)
Due to the health benefits and potential food preservative applications, natural antioxidants were recently attracted great attention of many food manufacturers which tend to produce healthy foods. The special challenge ...
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 ...
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) ...
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 ...
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 ...