The concentration of copper (Cu) was determined in 110 samples of fruit (n = 31) and vegetable products (n = 79), collected during the period from January 2015 to December 2019. Fruit and vegetable products originate from 17 countries, including Serbia. Samples were analysed by inductively coupled plasma – optical emission spectrometry (ICP-O...

By Milena Lazović, Vladimir Tomović, Biljana Bajić, Isidora Kecojević, Danica Mrkajić, Ana Joksimović, Mila Tomović, Aleksandra Martinović, Dragan Vujadinović, Milenko Smiljanić, Vesna Đorđević

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By Milan Vukic

Fat soluble vitamins, including vitamin D, are not sufficiently represented in the human diet. Although vitamin D can be synthesized in the body by direct exposure of the body to the sun, often people don’t get enough sun exposure to assure enough vitamin D. Previous research has established that vitamin D deficiency is considered to be a hig...

By Tanja Lužaić, Kristina Kozomora, Milan Sredojević, Igor Antić, Ranko Romanić

This paper presents experimental investigations of the efficiency of an open-type refrigerated display cabinet used to store food at temperatures between –1 and +7 °C. The purpose of the study was to increase the efficiency of the open-type cabinet by improving its design. The cabinet has five shelves for food products with lengths of 350...

By Tadas Vengalis, Vadim Mokshin

In this paper, conventional solid-liquid extraction and ultrasound-assisted extraction were utilized for (poly)phenols extraction from black elderberry flowers. The extraction lasted 30 to 120 min, with a solid-to-solvent ratio of 1:15 w/v and 1:30 w/v and solvents of 30% and 60% ethanol. Total (poly)phenols, flavonoids and anthocyanins contents we...

By Nebojša Vasiljević, Vladan Mićić, Milorad Tomić, Dragica Lazić, Ljubica Vasiljević, Duško Kostić

Controlling the temperature of electronic components is a major interest for the electronics industry. Indeed, the lifetime of the components is directly dependent on the temperature levels reached in the electronic boards. Then, it is essential to predict the chip temperature evolution in order to maximize their lifespan. The electronic boards are...

By Jean-Gabriel Bauzin, Mehdi Belkacem Cherikh, Ali Hocine, Najib Laraqi, Minh-Nhat Nguyen

The grinding technique evolved along with the development of mankind and today it has become a real industry. The need to diversify flour assortments has raised the performance of the milling industry and, more than that, the products obtained are of superior quality due to the new machines and techniques for conditioning and grinding. By condition...

By Elena-Iulia Lazăr (Bănuţă), Ovidiu Tiţa

Intensive development of the global biodiesel industry has led to the generation of a large excess of crude glycerol, which is impure, and its disposal into the environment is unacceptable without previous purification. Since purification costs are high, the application of crude glycerol in biotechnological production of valueadded products represe...

By Ida Zahović, Jelena Dodić, Damjan Vučurović, Siniša Dodić, Bojana Bajić, Zorana Trivunović

The aim of the present study was the characterization of silymarin and silibinin liposomes via determination of encapsulation efficiency, particle size, polydispersity index (PDI), zeta potential, mobility, and conductivity, as well as storage stability during 28 days at 4ºC and stability after UV irradiation. Encapsulation efficiencies of sil...

By Aleksandra A. Jovanović, Svetlana Dinić, Aleksandra Uskoković, Jelena Arambašić Jovanović, Nevena Grdović, Melita Vidaković, Mirjana Mihailović

Development of a food product requires integrated scientific and professional knowledge on the technological process, the final product and, the quality of the ingredients and their interaction. This research examined the effect of formulation variables on the sensory quality of a thermo-reversible sour cherry fruit filling, as well as the modellin...

By Slavica Grujić, Božana Odžaković, Goranka Atelj