HOW DOES CRYOGENIC FREEZING AFFECT THE CALORIMETRIC PROPERTIES OF LIQUID EGG PRODUCTS?
Eggs are widely utilized because of their high nutrient value, coagulating, foaming, emulsifying and sometimes even colouring or flavouring facilities in food manufacturing. Production of processed egg products shows an increasing trend. Frozen products belong to first processing, their shelf life can increase up to 1 year. By freezing, a large red...
By Hidas Karina Ilona, Ildikó Csilla Nyulas-Zeke, László Friedrich, Anna Visy, Judit Csonka, Csaba Németh
The Enzyme Immobilization: Carriers and immobilization methods
Strategies based on the enzyme application are increasingly replacing the conventional chemical procedures because of their efficiency, quicker performance and environmental protection. However, natural enzymes can rarely be used in industry since their beneficial features can not endure the industrial conditions. Additional drawbacks of natural en...
By Milica Spasojevic, Olivera Prodanović, Pantic Nevena, Nikolina Popovic, Ana Marija Balaz, Radivoje Prodanovic
Influence of coffee blends and roasting process on the antioxidant activity of coffee
The aim of this paper is to develop specification for the production of roasted coffee with improved nutritional quality. In this sense, the influence of different coffee blends and temperatures of roasting on the antioxidant activity of coffee was examined. Also, the composition of some bioactive components in the analyzed samples was determined. ...
By Božana Odžaković, Natalija Džinić, Zoran Kukrić, Slavica Grujić
Removing Products of Thermal Degradation from Edible Oils by Zeolite and by Clinoptilolite - Comparison of Results
When edible oils are heated above 150°C, they undergo thermo-oxidative changes depending on a variety of factors, such as temperature, heating time, type of oil, etc. These changes cause a series of chemical reactions (hydrolysis, oxidation, polymerization, etc.) resulting in the formation of free fatty acids, an increase in the peroxide number...
By Sanja Dobrnjac, Ljubica Vasiljević, Stevan Blagojević, Miladin Gligorić, Zoran Obrenović, Vesna Cvijetinović, Dragan Tošković
Assessing the possibility of solidification and stabilization of pyrite cinder by using quicklime and fly ash
The aim of this study was to determine the possibility of using two low-cost binders, quicklime and fly ash for the solidification/stabilization (S/S) of pyrite cinder. Pyrite cinder, used in this study, represents a remnant from sulfuric acid production in fertilizer factory IHP “Prahovo” A.D. (Serbia), and has a very high toxic metal ...
By Djurdja Kerkez, Dragana Tomašević Pilipović, Milena Bečelić‐Tomin, Nataša Slijepčević, Dunja Rađenović, Anita Leovac Maćerak, Božo Dalmacija
Synthesis, characterization and in vitro biological evaluation of the Schiff base derived from Benzidine and 1,3-Diphenyl-1,3-propanedione
Schiff bases are organic compounds formed by the reaction of the primary amine with carbonyl compounds (aldehydes or ketones). These are mainly bi- or tridentate ligands capable of forming very stable complexes with transitional metals. They are used as catalysts in oxygenation, hydrolysis, electro-reduction and decomposition reactions. Many Shiff ...
By Emir Horozić, Jasmin Suljagić, Darja Husejnagić, Nusreta Hasić, Amra Bratovčić
Biochemical changes in myofibrillar and sarcoplasmatic meat proteins at different freezing rates
Freezing rate significantly affects the quality of frozen meat and its biochemical changes. The loss of water from the cellular structure, which, under normal conditions, acts as a mechanical barrier between protein chains, causes spontaneous interactions of proteins that result in their denaturation. In order to determine the content of myofibrill...
By Biljana Bodiroga, Ljubica Vasiljević, Dragan Vujadinović, Danica Savanović, Vladimir Tomović
Review of electrospray observations and theory
While a liquid is dripping out of a capillary tube, there is a possibility to affect the characteristics of the exiting flow in certain ways. One of the ways already used is by introducing an electric field that can be used to change the average droplet diameter and the droplet size distribution. This process is called electrospraying, while the th...
By Stefan Bošković, Branko Bugarski
Synthesis, spectral characterization and antimicrobial activity of some M(II) complexes with Ciprofloxacin
Ciprofloxacin, CFL is a drug that belongs to the second generation of fluoroquinolone antibiotics with a wide range of effects on Gram-positive and Gram-negative bacteria. The aim of this work was to investigate the interaction of CFL as ligand with divalent biological cations (Mn2+, Ni2+ and Co2+) in approximate physiological conditions. Synthesiz...
By Emir Horozić, Amira Cipurković, Zahida Ademović, Demir Bjelošević, Amila Zukić, Lamija Kolarević, Darja Husejnagić, Snježana Hodžić
Nutritional and sensory quality of buns enriched with soy fiber (Okara)
Dietary fiber obtained from by-products of food industries acts as a potential functional food ingredient and used in baking, beverages and meat products. Soybean, a rich source of plant protein is a suitable substitute to dairy milk. Processing of soy milk leaves behind large quantities of fiber, which could be incorporated in food formulation as ...
By Bhavya S. N., Jamuna Prakash