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

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

A gluten-free diet is the only available therapy for people with celiac disease (CD) and wheat allergy (WA). Given that this type of diet is difficult to implement because there is a possibility that gluten-free products could be contaminated with gluten, the aim of this paper was to examine the effect of cold plasma treatment on gluten proteins pr...

By Vesna Gojković Cvjetković, Željka Marjanović-Balaban, Dragan Vujadinović, Milan Vukić, Marko Ivanović

The electrohydrodynamics’ (EHD) perfect dielectric model was added into computational fluid dynamics (CFD) software OpenFOAM in order to improve its usability for the EHD field and specifically for the mentioned model. Based on the investigated literature, it can be said that this is the most complete implementatiton of the said model. Two se...

By Stefan A. Bošković, Aleksandar Karač, Slobodan B. Vrhovac, Aleksandar Belić, Branko Bugarski

The experimental values of the friction factor (fp) at ambient and elevated temperatures as well as of the heat transfer coefficient (hp) were used to establish the analogy between momentum and heat transfer in gas-solid packed beds of monosized spherical glass particles, as jH=fp/22 or jHε=fp/50. Also, the Chilton-Colburn type of momentum-...

By Radojica Pešić, Nevenka Bošković-Vragolović, Zorana Arsenijević, Goran Tadić, Tatjana Kaluđerović Radoičić

Occupational safety and health (OSH) is an integral part of the organization of work, and includes measures and means necessary to achieve safe working conditions. In terms of the current Law on Occupational Safety and Health of the Republic of Srpska, among other things, the employer is responsible for drafting the Risk Assessment Act. This paper ...

By Dragana Pavlović, Dragica Lazić, Dragana Kešelј, Zoran Petrović, Dragana Dragojlović, Nebojša Vasilјević

This paper describes the concept of modern SCADA systems in general, as well as in BiH substations, and its connection to remote control centers, with a focus on redundancy, reliability and availability. Also, benefits from the usage of redundant protocols, RTU redundancy, usage of industrial equipment designed to work in substation environment and...

By Goran Savić, Goran Tadić

Modern problems of the Earth’s population are increasing in the areas related to the basic concepts of survival of living beings, but also with opposite views, if parallels are made between energy and ecology. Many new technologies are searching for their way towards development and must be viewed from several points of view. In this paper, t...

By Milesa Srećković, Svetlana Pelemiš, Stanko Ostojć, Sanja Jevtić, Slađana Pantelić, Miloš Đurić, Branka Kaluđerović, Zoran Latinović, Nada Ratković Kovačević

Diabetes is a complex, chronic illness that demands a healthy diet. The overall quality of consumed food is important for diabetics, but benefits are expected from whole grains and lower-energy food. Choice of appropriate sweet bakery product may present the problem for diabetics in meal planning. The aim of this research is to provide an overview ...

By Slavica Grujić, Božana Odžaković