This work explores the preliminary feasibility of employing low-pressure cold plasma technology for the modification of the properties of chia flour. Chia flour was exposed to low-pressure plasma in the air for 5 min, 10 min, and 15 min, at two different power levels (40 W and 60 W). The oils extracted from untreated and treated chia flour were exh...

By Rohit Upadhyay, Rohit Thirumdas, Rajendra R. Deshmukh, Uday Annapure, Nrusimha N. Misra

The aim of the present study was the examination of the impact of β-sitosterol and gentisic acid on characteristics of 1,2-dipalmitoyl-sn-glicero-3-phosphocholine (DPPC) liposomal particles: (a) bilayer permeability (fluorescence spectroscopy), (b) particle size, polydispersity index (PDI) and zeta potential (photon correlation spectroscopy) a...

By Aleksandra A. Jovanović, Bojana D. Balanč, Ajda Ota, Verica B. Djordjević, Katarina P. Šavikin, Viktor A. Nedović, Nataša Poklar Ulrih

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

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

This paper focuses on lignocellulosic waste biomass originating from food industry, which should find its further application in order to fulfill demands of circular economy. Therefore, here are presented some of the chemical and physical properties that affect combustion process, as well as thermochemical reaction kinetics for lignocellulosic biom...

By Zorica Lopičić, Tatjana Šoštarić, Ahmad Hosseini-Bandegharaei, Jelena Milojković, Marija Petrović, Katarina Pantović Spajić, Jelena Avdalović

Scattering of optical photons from the view of parallel methods related to absorption, scattering, fluorescence, reflection with inclusion of the polarization states of laser beams from experiment and theory give many possibilities for obtaining indirect data on material, processes, and dynamics. As a method with minimal perturbations, if low power...

By Milesa Sreckovic, An Marie Tistchenko, Sanja Jevtic, Branka Kaludjerovic, Svetlana Pelemis, Katarina Zarubica, Veljko Zarubica

In this study, Bayesian technique was applied in order toestimate export coefficients for the Melen Watershed.Furthermore, instead of calculating the contributions ofsubwatersheds individually, the whole watershed was consideredfor the estimation of the total load at the outlet of the MelenWatershed using the calculated nitrate export coefficient. ...

By Muhammed Ernur Akıner

U ovom radu je izvršena sinteza šest estarskih derivata 2,6 dimetil-4-supstituisane-1,4-dihidropiridin-3,5-dikarboksilne kiseline: dietil-2,6-dimetil-4-fenil-1,4-dihidropiridin-3,5 dikarboksilata, dietil-2,6-dimetil-4-(3’-nitrofenil)-1,4 dihidropiridin-3,5-dikarboksilata, dietil-2,6-dimetil-4-(4’ nitrofenil)-1,4-dihidropir...

By Tamara Mijatović, Milica Perić, Luka Matović, Marija Ristović, Saša Drmanić

Among cereals, maize has the highest content of bioavailable micronutrients in grain, particularly β-carotene and α-tocopherol, which makes this crop the most appropriate for biofortification. Great genetic variability is a valuable source of micronutrients, and genotypes with enhanced grain content could be used for improvement of comme...

By Violeta Anđelković, Jelena Masarović, Mirjana Srebrić, Snežana Mladenović Drinić

The study aimed to evaluate the effect of black sesame andflaxseed flour addition in different proportions on bread quality.The bread formulations were developed through the RotationalCentral Composite Design (RCCD). The independent variableswere: black sesame and flaxseed flour which incorporated inamounts from 25.85% to 54.15%. The effect of the ...

By Rafael Audino Zambelli, Luan Ícaro Freitas Pinto, Edilberto Cordeiro dos Santos Junior, Ana Carolina Viana de Lima, Mayara Lima Goiana, Luciana Gama de Mendonça, Bárbara Guerra Rodrigues