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1. Investigation of torrefaction and addition of alternative raw materials in biomass pelleting

2. Optimisation of mass transfer kinetics during osmotic dehydration of pork meat cubes in complex osmotic solution

3. The effect of copper ions, aluminium ions and their mixtures on separation of pectin from the sugar beet juice

4. Artificial neural network model of pork meat cubes osmotic dehydratation

5. Mass transfer and microbiological profile of pork meat dehydrated in two different osmotic solutions

6. Estimation of the correlation between the retention of s-triazine derivatives and some molecular descriptors

7. Application of Peleg model to study mass transfer during osmotic dehydration of apple in sugar beet molasses

8. Application of lipophilicity parameters in QSRR analysis of newly synthesized s-triazine derivatives: Prediction of the retention behavior

9. Energy and material balance of the osmotic dehydration with evaporation and osmotic solution recirculation

10. Nitrogen compounds in the molasses

11. Effect of process parameters on the color of apple osmotically dehydrated in sugar beet molasses

12. Osmotic dehydration of carrot in sugar beet molasses: Mass transfer kinetics

13. Comparison of the kinetics of osmotic drying apples in sugar beet molasses and sucrose solutions

14. Chromatographic behavior and lipophilicity of s-triazine derivatives on silica gel impregnated with paraffin oil

15. Mass transfer kinetics during osmotic dehydration of plum in sugar beet molasses

16. Influence of CU2+ and AL3+ ions on zeta potential change of pectin and protein preparates extracted from sugar beet

17. Changes in nutritive and textural quality of apple osmodehydrated in sugar beet molasses and saccharose solutions

18. Osmotic dehydration of red cabbage in sugar beet molasses: Mass transfer kinetics

19. Effect of starch as an edible coating material on the process of osmotic dehydration of carrot in saccharose solution and sugar beet molasses

20. Electric double layer and electrokinetic potential of pectic macromolecules in sugar beet

21. Counter-current osmotic dehydration of carrot and apple in sucrose solutions and sugar beet molasses

22. The effect of nonsucrose compounds on sucrose solubility and rheological properties of molasses

24. Application of response surface methodology in the development of specialty bread with sugar beet molasses, flax seed and vital wheat gluten

27. Estimation of the correlation between the retention of s-triazine derivatives and some molecular descriptors

31. Modeling of Water Loss during Osmotic Dehydration of Apple Cubes in Sugar Beet Molasses.

32. Uticaj bakarnih i aluminijumovih jona i njihovih smeša na izdvajanje pektina iz soka šećerne repe.

33. Mass transfer and microbiological profile of pork meat dehydrated in two different osmotic solutions.

34. OPTIMIZATION OF THE OSMOTIC DEHYDRATION OF CARROT CUBES IN SUGAR BEET MOLASSES.

35. Wheat milling fractions as a carrier of sugar beet molasses - physical properties of pellets.

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