Scientific papers: Recent submissions
Now showing items 41-60 of 252
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Kinetics and optimization of biodiesel production from rapeseed oil over calcined waste filter cake from sugar beet processing plant
(Fuel, 2022-10-29)A low-cost, highly active CaO-based catalyst was prepared from waste filter cake (WFC) from a sugar beet processing factory by calcination in air at 900 ◦C for 2 h, referred to as the calcined filter cake (CFC). It was ... -
Biodiesel production from rapeseed oil over calcined waste filter cake from sugar beet processing
(Process Safety and Environmental Protection, 2022-10-10)A solid catalyst was prepared from waste filter cake (WFC) from a sugar beet processing plant and used, after calcination at 900 ◦C within 2 h, for biodiesel production from rapeseed oil and methanol. The calcined WFC (CFC) ... -
Effect of Climatic Conditions on Wheat Starch Granule Size Distribution, Gelatinization and Flour Pasting Properties
(MDPI, 2023-06-04)The aim of this study was to determine the effects of different varieties, year and location of growing, and their interactions, on wheat starch and flour properties, and to analyze the relationship between these attributes. ... -
Properties of maize hybrid grain for utilization in wet milling
(Društvo selekcionera i semenara Republike Srbije/Serbian Association of Plant Breeders & Seed, 2022-06-29)A grain of eight selected hybrids from the Maize Research Institute Zemun Polje was used as the subject of this study. The kernel structure, physical properties and chemical composition of the grain and starch (amylose ... -
Sugar Beet Processing Wastewater Treatment by Microalgae through Biosorption
(MDPI, 2022-03-10)The aim of this study was to investigate the potential of environmental pollution reduction of sugar beet processing factory wastewater by the biorefinery approach and integration of microalgae biomass production. In the ... -
Impact of dry, particle-size fractionation on protein and amino acid content of three seaweed species
(Taylor and Francis, 2022-09-20)Market demand for “clean and green” food products is increasing, and so there is growing opportunity for the seaweed aquaculture industry to take a position as a key food producer in this area. In this study, in order to ... -
Betaine as a Functional Ingredient: Metabolism, Health-Promoting Attributes, Food Sources, Applications and Analysis Methods
(MDPI, 2023-06-17)Betaine is a non-essential amino acid with proven functional properties and underutilized potential. The most common dietary sources of betaine are beets, spinach, and whole grains. Whole grains—such as quinoa, wheat and ... -
Communicating Function and Co-Creating Healthy Food: Designing a Functional Food Product Together with Consumers
(MDPI, 2022-03-26)Functional food is lately an interesting topic from the new product development perspective; complex motivation and expectations of consumers regarding it present a challenge when new products are designed. Co-creation is ... -
Biomolecules from Macroalgae-Nutritional Profile and Bioactives for Novel Food Product Development
(MDPI, 2023-02-17)Seaweed is in the spotlight as a promising source of nutrition for humans as the search for sustainable food production systems continues. Seaweed has a well-documented rich nutritional profile containing compounds such ... -
Bioprocessing of Wheat and Amaranth Bran for the Reduction of Fructan Levels and Application in 3D-Printed Snacks
(MDPI, 2022-06-02)Bran can enrich snacks with dietary fibre but contains fructans that trigger symptoms in people with irritable bowel syndrome (IBS). This study aimed to investigate the bioprocessing of wheat and amaranth bran for degrading ... -
Probiotic yeast Saccharomyces boulardii (nom. nud.) modulates adhesive properties of Candida glabrata
(Medical Mycology, 2016-06-01)Following the widespread use of immunosuppressive therapy together with broadspectrum antimycotic therapy, the frequency of mucosal and systemic infections caused by the pathogenic yeast Candida glabrata has increased ... -
Factors influencing adhesion of bacteria Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus and yeast Pichia membranifaciens to wooden surfaces
(Wood Science and Technology, 2020-10-02)The aim of this study was to assess the potential of bacteria Escherichia coli ATCC 35218, Pseudomonas aeruginosa ATCC 27853, Staphylococcus aureus ATCC 25923 and yeast Pichia membranifaciens ZIM 2417 to adhere to wooden ... -
Biotechnological Production of Sustainable Microbial Proteins from Agro-Industrial Residues and By-Products
(MDPI, 2022-12-25)Microbial proteins, i.e., single-cell proteins or microbial biomass, can be cultivated for food and animal feed due to their high protein content and the fact that they represent a rich source of carbohydrates, minerals, ... -
Osmotic dehydration of wild garlic in sucrose-salt solution
(Acta Universitatis Sapientiae, Alimentaria,, 2022)Due to its nutritional and nutraceutical qualities, wild garlic (Allium ursinum L.) has great potential for use in the food and pharmaceutical industries. The availability of this plant is limited to the spring season, and ... -
Mass transfer rate and osmotic treatment efficiency of peaches
(Acta Universitatis Sapientiae, Alimentaria, 2022)The highest-quality peaches [Prunus persica (L .) Batsch] are cultivatedin areas with sunny summers, therefore the territory of the AutonomousProvince of Vojvodina is a favourable region for their production . Peaches ... -
Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties
(MDPI, 2022-08-09)A novel rice-based snack enriched with chicory root flour (CRF) was developed by twin- screw extrusion. Chicory (Cichorium intybus L.) is one of the promising medicinal plants for the development of innovative food and ... -
ANALYSIS OF MASS TRANSFER RATE AND EFFICIENCY OF OSMOTIC DEHYDRATION OF WILD GARLIC
(Journal of Hygienic Engineering and Design, 2022-09-19)The availability period of fresh wild garlic is very limited, only during the spring season. After harvest, the leaves quickly lose their sensory, nutritious and functional properties. The stability and availability of ... -
Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine
(MDPI, 2022-02-06)The influence of different extrusion parameters, including screw speed (250–750 rpm), feed rate (15–25 kg/h) and feed moisture content (15–25%), on the textural and color properties of spelt wholegrain snack products ... -
Acceptability of bread supplemented with yeast extract to consumers
(Acta Agriculturae Serbica, 2022-02-01)A new type of functional food products – bread supplemented with yeast extract – was developed and optimized. In the next product development phase, samples of bread with yeast extract were tasted and evaluated by 536 ... -
Modeling the Effects of Osmotic Dehydration Pretreatment Parameters and Lyophilization Kinetics on Mass Transfer and Selected Nutritive Parameters of Peaches
(Periodica Polytechnica Chemical Engineering, 2022-08-03)The effects of the osmodehydration pretreatment parameters on successive lyophilization mass transfer kinetics of the peaches, dehydrated in the combined dehydration process, were investigated and mathematically modelled. ...