10 articles in this issue
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Karina Ilona Hidas, Ildikó Csilla Nyulas-Zeke, László Friedrich, Anna Visy, Anna Visy, Judit Csonka, Csaba Németh
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 b... see more
Ervin Karic, Ivan Petric, Vladan Micic
The aims of this study were to determine improved kinetic parameters in five kinetic models for oxidation of n-butane into maleic anhydride in an industrial fixed-bed reactor, and to simulate the reactor performance. On the basis of the measured process p... see more
Zorica Lopicic, Tatjana Šoštaric, Ahmad Hosseini-Bandegharaei, Jelena Milojkovic, Marija Petrovic, Katarina Pantovic Spajic, Jelena Avdalovic
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 ... see more
Sanja Dobrnjac, Ljubica Vasiljevic, Stevan Blagojevic, Miladin Gligoric, Zoran Obrenovic, Vesna Cvijetinovic, Dragan Toškovic
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, polymerizatio... see more
Muhammed Ernur Akiner
In this study, Bayesian technique was applied in order to estimate export coefficients for the Melen Watershed. Furthermore, instead of calculating the contributions of subwatersheds individually, the whole watershed was considered for the estimation of t... see more
Adrienn Tóth, Csaba Németh, Emna Ayari, Klára Pásztor-Huszár, Ildikó Zeke, Karina Hidas, László Friedrich
Emerging technologies, like High Hydrostatic Pressure, heat treatments on low temperatures, and ultra-sonication, have an increasing tendency in industrial application. Vitamin enriched foods, like eggs, are considered as functional foods, but for high re... see more
Dragica Chamovska, Aleksandra Porjazoska Kujundziski
The presence of phenolic compounds as one of the most common organic pollutants in natural water (surface and ground waters) has been detected as a worldwide problem. Very small concentrations of phenols affect the quality of both environmental and househ... see more
Milesa Sreckovic, An Marie Tistchenko, Sanja Jevtic, Branka Kaludjerovic, Svetlana Pelemis, Katarina Zarubica, Veljko Zarubica
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 ... see more
Vladimir Tomovic, Branislav Šojic, Marija Jokanovic, Snežana Škaljac, Maja Ivic, Mila Tomovic, Igor Tomaševic, Slaviša Stajic, Aleksandra Martinovic
Meat is one of the most nutritious foods that humans can consume, and is defined as the flesh (skeletal muscles) of animals used as food. In addition to protein and fat, meat is a significant source of several micronutrients (minerals and vitamins). Edibl... see more