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Приказ резултата 41-50 од 58
Immobilization of Chaga extract in alginate beads for modified release: simplicity meets efficiency
(Savez hemijskih inženjera, Beograd, 2019)
Chaga (Inonotus obliquus) is a parasitic fungus, which has been used in traditional medicine in Russia and other northern European countries in the treatment of cancer, gastrointestinal andliver diseases. It has been a ...
Novel composite zinc-alginate hydrogels with activated charcoal aimed for potential applications in multifunctional primary wound dressings
(Savez hemijskih inženjera, Beograd, 2019)
Composites based on Zn-alginate hydrogels in the form of beads were produced by extrusion of a suspension containing 0.5 % w/w of alginate and 20 % w/w of activated charcoal (AC) with the intent to simultaneously release ...
Priprema i karakterizacija lipozoma sa inkapsuliranim bioaktivnim hidrolizatom proteina soje / Production and characterization of liposomes with encapsulated bioactive soy protein hydrolysate
(Savez hemijskih inženjera Srbije, 2020)
Komercijalna primena hidrolizata proteina soje još uvek je ograničena zbog male
bioraspoloživosti peptida, gorkog ukusa, higroskopnosti i reaktivnosti u prehrambenim
proizvodima. Cilj ovog istraživanja jeste inkapsulacija ...
Investigation of electrohydrodynamic calculations / Ispitivanje elektrohidrodinamičkih proračuna
(Savez hemijskih inženjera Srbije, 2022)
A perfect dielectric model was incorporated into the OpenFOAM® software and used for investigation and, possibly, improvements of electrohydrodynamic calculations. Two different sets of numerical simulations were analyzed, ...
Immobilization of laccase from Trametes versicolor on Lifetech (TM) supports for applications in degradation of industrial dyes / Imobilizacija lakaze producenta Trametes versicolor na Lifetech (TM) nosače u cilju primene u razgradnji industrijskih boja
(Savez hemijskih inženjera, 2020)
In this study, immobilization of laccase from Trametes versicolor on eight Lifetech (TM) supports, with different characteristics (pore size, length of the spacer arm and functional groups), was studied and optimized for ...
Comparative analysis of functionality of spray dried whey protein hydrolysates obtained by enzymatic and microbial hydrolysis
(Savez hemijskih inženjera, Beograd, 2018)
The aim of this study was to examine the bioactive potential of hydrolysate powders produced by enzymatic and microbial hydrolysis of whey proteins followed by spray drying, in order to reveal which one of these processes ...
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 ...
Obezbeđenje kvaliteta podataka o emisijama zagađujućih materija u vazduh iz energetskih postrojenja u Republici Srbiji / Quality assurance of the Serbian national E-PRTR register reported data for large combustion plants
(Association of Chemical Engineers of Serbia, 2012)
U periodu od 2007. do 2009. godine, a radi kontrole i ograničenja emisije iz industrije u
skladu sa Pravilnikom o metodologiji za izradu integralnog katastra zagađivača, za potrebe
Integralnog katastra zagađivača niz ...
Liquid transfer properties of textile fabrics as a function of moisture content
(Savez hemijskih inženjera, Beograd, 2020)
Liquid transport in textile fabrics determines thermal comfort during high physical activity of a person when liquid perspiration is produced and needs to be transferred away from the skin to keep the thermal balance. In ...
Quality of fermented whey beverage with milk
(Savez hemijskih inženjera, Beograd, 2016)
One of the most economical ways of whey processing is the production of beverages, which represents a single process that exploits all the potential of whey as a raw material. Functional and sensory characteristics of ...