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Приказ резултата 31-40 од 58
Impermeable layers in landfill design / Prilog projektovanju vodonepropusnih slojeva deponija
(Association of Chemical Engineers of Serbia, 2013)
Landfills are complex systems that could potentially contaminate the environment. This needs to be prevented by providing impermeability during the landfill design. In this aim, the related regulations should be followed ...
Sorption of cadmium ions from saline waters onto Fe(III)-zeolite / Sorpcija jona kadmijuma iz slanih voda na Fe(III)-zeolitu
(Association of Chemical Engineers of Serbia, 2015)
The sorption of Cd2+ from natural seawater, artificial seawater, distilled water and NaCl solution of the same ionic strength as the seawater onto zeolite modified by iron(III) oxide (Fe(III)-zeolite) was investigated. The ...
New spirohydantoins derived from beta-tetralone: design, synthesis and evaluation of their pharmacokinetically relevant propertie
(Savez hemijskih inženjera, Beograd, 2019)
To create new anticonvulsant drugs, two series of spirohydantoins derived from beta-tetralone bearing a 4-substituted benzyl group (1a-1g) or a 2-(4-substituted phenyl)-2-oxoethyl group (2a-2f) in position 3 of the hydantoin ...
Image analysis as a useful tool for fast detection of dimensional and structural changes of poly(ethylene terephthalate) containers
(Savez hemijskih inženjera, Beograd, 2018)
The aim of this paper is to present image analysis as a useful technique for fast, reliable and non-destructive detection of dimensional and structural changes in polymers. The possibility of applying image analysis was ...
Treatment of the acidic effluent from a copper smelter by flotation tailings
(Savez hemijskih inženjera, Beograd, 2019)
Since commissioning in 1961, the copper mine Majdanpek, a part of the Mining and Smelting Complex Bor (RTB Bor), produced approximately 378 million tons of flotation tailings. Semiquantitative mineralogical analysis of the ...
Electrostatic extrusion as a dispersion technique for encapsulation of cells and bioactive compounds / Elektrostatička ekstruzija kao disperziona tehnika za inkapsulaciju ćelija i biološki aktivnih supstanci
(Association of Chemical Engineers of Serbia, 2012)
Significant development of cells and bioactive compound encapsulation technologies is taking place due to an exceptional possibility of their application in various scientific disciplines, including biomedicine, pharmacy, ...
Nickel-based catalysts: Dependence of properties on nickel loading and modification with palladium
(Savez hemijskih inženjera, Beograd, 2016)
The aim of this study was comparative analysis of catalysts with 5 and 20 wt.% Ni loading, with and without Pd additive, and it included: determination of reduction degrees, investigation on microstructure by scanning ...
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 ...
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 ...
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 ...