Possibilities for utilization of dietary fiber-rich supplement from pepper (Capsicum annum L.) processing waste in bakery products
By the application of processes of stabilization through drying,separation of seed and grinding of remaining placenta dietaryfiber-rich powdered product was obtained from pepper (Capsicumannum L.) processing waste. Effects of dosing of pepper placentabasedsupplement (1, 2 and 3%) on farinograph, extensographand amylograph parameters, as well as tes...
By Jasna Mastilović, Žarko Kevrešan, Milan Vukić, Marko Ivanović, Jelena Radovanović, Dženita Džinić
Sinteza, karakterizacija i ispitivanje antioksidativne aktivnosti estarskih i amidnih derivata 2,6-dimetil-4-supstituisane-1,4-dihidropiridin-3,5-dikarboksilne kiseline
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
Reducing Packaging Waste – Mechanical Characteristics and Network Parameters of the Gelatin-Based Thin Film for Cruciferous Vegetables Packaging
The role of the materials used for packaging is to protect innercontent from external, mostly negative, factors. Besides beingsafe, and with good mechanical properties, these materials needto align with other consumers’ needs and demands, being bothattractive and authentic, while at the same time meetingecological requirements. Gelatin-based ...
By Filip Babić, Bojana Balanč, Nikola Milašinović
Pigmented maize - a potential source of β-carotene and α-tocopherol
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
Effect of black sesame (Sesamum indicum) and flaxseed flour (Linum usitatissimum) on bread quality using surface response methodology
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
Characterisation and antimicrobial activity of silver nanoparticles derived from Vascellum pratense polysaccharide extract and sodium citrate
Silver nanoparticles (AgNPs) were synthesized by “green”, cheap hydrothermal method in an autoclave using sodium citrate and Vascellum pratense polysaccharide extract as reducing and stabilizing agents. Presence of spherical AgNPs was confirmed by UV-VIS spectrophotometry and scanning electron microscopy; particle size was determined as...
By Predrag Petrović, Danijela Kostić, Anita Klaus, Jovana Vunduk, Miomir Nikšić, Đorđe Veljović, Leo van Griensven
Physical and chemical modification of lignocellulosic waste biomass-tool for improving sorption capacity
The main constituents of ligno-cellulosic (LC) biomass are lignin, celluloses and hemicelluloses, complex polymers with many functional groups, which can be modified with the purpose to improve the sorption properties&...
By Zorica Lopičić, Tatjana Šoštarić, Jelena Milojković, Marija Mihajlović, Jelena Petrović, Ivan Antanasković, Mirjana Stojanović
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
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
Application of validated mathematical model of composting process for study the effect of air flow rate on process performance
The objectives of this study were to develop and validate the mathematicalmodel (kinetic and reactor model) of composting process, as well to usedvalidated model in order investigate the effects of the air flow rate on organicmatter conversion, carbon dioxide concentration and mixture temperature. Themathematical model incorporated two microbial po...
By Nesib Mustafić, Ivan Petrić, Ervin Karić