GLASNIK HEMIČARA, TEHNOLOGA I EKOLOGA REPUBLIKE SRPSKE最新文献_第2页

Correlations between chemical and certain rheological quality parameters of wheat flour and bread 小麦面粉和面包的化学和某些流变品质参数的相关性

GLASNIK HEMIČARA, TEHNOLOGA I EKOLOGA REPUBLIKE SRPSKE Pub Date : 2021-03-01 DOI: 10.7251/jcte2102017k

Nataša Lakić-Karalić, L. Vasilišin, G. Vučić, Slavica Grujić, Božana Odžaković

{"title":"Correlations between chemical and certain rheological quality parameters of wheat flour and bread","authors":"Nataša Lakić-Karalić, L. Vasilišin, G. Vučić, Slavica Grujić, Božana Odžaković","doi":"10.7251/jcte2102017k","DOIUrl":"https://doi.org/10.7251/jcte2102017k","url":null,"abstract":"The aim of this research was to determine existence of the correlation between chemical and certain rheological quality parameters of different wheat flour samples and quality of bread produced from them. Three samples of wheat flour type 500, which were produced as experimental samples in industrial conditions, were analyzed. The analysis of chemical composition (content of water, ash, ash on dry matter, fat, protein, starch) and farinograph parameters (farinograph water absorption, dough development time, stability of dough, softening degree of dough, quality number, quality group) of experimental samples of wheat flour has been conducted. These analyzed flour samples were used for bread production. Also, quality parameters of three produced bread samples were analyzed (volume of bread, mass of bread, overall sensory quality of bread). After that, the existence of the correlation between analyzed parameters has been examined and found as very important correlation between farinograph water absorption (FWA) and parameters of chemical composition: water content (p˂0.05), fat content (p˂0.05), protein content (p˂0.05) and starch content (p˂0.05). Also, a significant impact and positive correlation between the protein content and farinograph water absorption (FWA) on bread volume (p˂0.05) has been found.","PeriodicalId":424249,"journal":{"name":"GLASNIK HEMIČARA, TEHNOLOGA I EKOLOGA REPUBLIKE SRPSKE","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130522185","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Quality of energy-reduced muffin produced with whole-grain wheat flour, safe for diabetics’ nutrition 采用全麦面粉制作的低能量松饼，对糖尿病患者的营养安全

GLASNIK HEMIČARA, TEHNOLOGA I EKOLOGA REPUBLIKE SRPSKE Pub Date : 2020-03-01 DOI: 10.7251/jcte2001041g

Slavica Grujić, Snježana Božić, Božana Odžaković

{"title":"Quality of energy-reduced muffin produced with whole-grain wheat flour, safe for diabetics’ nutrition","authors":"Slavica Grujić, Snježana Božić, Božana Odžaković","doi":"10.7251/jcte2001041g","DOIUrl":"https://doi.org/10.7251/jcte2001041g","url":null,"abstract":"The aim of this research was developing a formulation for muffins, produced with whole-grain wheat flour, suitable and safe for nutrition of people with carbohydrate metabolism disorders (diabetics). Recommendations for diabetics’ nutrition were analysed to develop a cake of appropriate quality and safe for consumption. The following matters were determined: (a) the essential parameters of technological and sensory quality of the final product; (b) the nature and quantity of basic ingredients, making five different model-samples of muffins; (c) moisture, ash, fat, salt, starch, protein, fibre and sugar content of cakes; (d) the quality of muffins was evaluated by descriptive sensory analysis; (e) nutritive composition was compared with similar products from the market. The basic chemical composition and the achieved quality of muffin-samples were analysed after production, and the best one was selected, produced combining following ingredients: 32% whole-grain wheat flour; 30% water; 10% skimmed milk; 9% fructose; 5% sunflower oil; 6.5% eggs; 3.2% fatreduced cocoa powder; 3% yeast; 0.3% salt; 0.3% flavours (chocolate, vanilla, rum); 0.16% additives mixture. The cakes had a high overall sensory quality (4.73±0.22 points of possible 5), characteristic regular shape and volume, uniform pores distribution, moderate elasticity and moisture during chewing, uniform dark brown colour, pleasant harmonious aroma and sweetish taste of baked chocolate cake. It was concluded that the muffins were suitable and safe for diabetics nutrition regarding basic ingredients content (whole-grain wheat flour, skimmed milk, fructose, vegetable oil) and nutritional composition with reduced content of: energy 30-54%, fats 30-79%, sugar 67-80%, when compared to five similar chocolate cakes, available on the market.","PeriodicalId":424249,"journal":{"name":"GLASNIK HEMIČARA, TEHNOLOGA I EKOLOGA REPUBLIKE SRPSKE","volume":"145 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127310388","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Kinetics of diclofenac adsorption from aqueous solution on commercial activated carbon 商用活性炭吸附双氯芬酸的动力学研究

GLASNIK HEMIČARA, TEHNOLOGA I EKOLOGA REPUBLIKE SRPSKE Pub Date : 2020-03-01 DOI: 10.7251/jcte2001012p

R. Petrović, D. Bodroža, Pero Sailović, Vladimir Mlinarević, D. Gajić, Z. Levi

引用次数: 1

Polyphenol content and antioxidant activity of wild and cultivated blackberry (Rubus Fruticosus L.) juices 野生和栽培黑莓(Rubus Fruticosus L.)果汁的多酚含量和抗氧化活性

GLASNIK HEMIČARA, TEHNOLOGA I EKOLOGA REPUBLIKE SRPSKE Pub Date : 2020-03-01 DOI: 10.7251/jcte2001021k

Zoran Kukrić, Jelena J Vulić, Miodrag Jazić

{"title":"Polyphenol content and antioxidant activity of wild and cultivated blackberry (Rubus Fruticosus L.) juices","authors":"Zoran Kukrić, Jelena J Vulić, Miodrag Jazić","doi":"10.7251/jcte2001021k","DOIUrl":"https://doi.org/10.7251/jcte2001021k","url":null,"abstract":"Blackberry fruits (Rubus fruticosus L.) have been valued as an excellent source of polyphenol content and antioxidant activity. In this study, blackberry juices of two cultivated blackberry cultivars and two wild blackberry cultivars were evaluated as potential sources of polyphenolic compounds and antioxidant activity. The content of polyphenols (total polyphenols, total flavonoids, flavonols, total and monomeric anthocyanins) and antioxidant activity (DPPH, ABTS, and OH radicals tests) were determined by the spectrophotometric method. The juices of wild blackberry varieties indicated the higher content of total polyphenols (2.16 - 2.25 mg GAE/g fw (fresh weight)), total anthocyanins (0.83 - 1.34 mg CyGE/g fw), and monomeric anthocyanins (0.70 - 1.14 mg CyGE/g fw), while the juice of cultivated blackberry variety had higher content of flavonoids (0.45 mg QcE/g fw) and flavonols (0.68 mg QcE/g fw). The results of the DPPH and the ABTS tests showed that the juices of wild blackberries possessed higher antioxidant activity compared to cultivated blackberries (p 0.05). All blackberry juices showed high concentrations of total polyphenols, including flavonoids, and anthocyanins content. The antioxidant activities of wild variety samples were stronger than of cultivated varieties. Significant correlations were determined between the content of total polyphenols, total and monomeric anthocyanins and the capacities of inhibition DPPH and ABTS radicals.","PeriodicalId":424249,"journal":{"name":"GLASNIK HEMIČARA, TEHNOLOGA I EKOLOGA REPUBLIKE SRPSKE","volume":"107 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131508702","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Electrooxidation of polar benzotriazole - The impact of supporting electrolyte 极性苯并三唑的电氧化-支持电解质的影响

GLASNIK HEMIČARA, TEHNOLOGA I EKOLOGA REPUBLIKE SRPSKE Pub Date : 2020-03-01 DOI: 10.7251/jcte2001028p

H. Prosen, Jernej Markelj, Stefan Vranješ, Tijana Đuričić, B. Malinovic, Eva Korenčić

{"title":"Electrooxidation of polar benzotriazole - The impact of supporting electrolyte","authors":"H. Prosen, Jernej Markelj, Stefan Vranješ, Tijana Đuričić, B. Malinovic, Eva Korenčić","doi":"10.7251/jcte2001028p","DOIUrl":"https://doi.org/10.7251/jcte2001028p","url":null,"abstract":"Polar benzotriazoles are heterocyclic compounds widely used in industry, and as such are easily released into the environment. These compounds show harmful and toxic effects on plants and some aquatic organisms, biodegrade quite slowly, and some, depending on the structure, have the ability to bioaccumulate. They can only be partially removed by conventional wastewater treatment, and are therefore found in a variety of waters, as well as solid waste. In this paper, synthetic wastewater containing polar benzotriazole was treated by an electrooxidation process. The efficiency of the treatment was tested depending on various parameters, such as: anode material (mixed metal oxide - MMO and boron-doped diamond - BDD), applied current density (10 and 20 mA/cm2), type of supporting electrolyte (NaCl, Na2CO3, Na2SO4, H2SO4) and treatment time (0.5 - 2.5 h). Obtained results showed the treatment was more effective at higher current density and by using BDD anode. Also, the efficiency of the treatment increases with the prolongation of the electrolysis time. After 2.5 h of treatment, 97.9% of benzotriazole was removed, in the presence of sulfuric acid as supporting electrolyte.","PeriodicalId":424249,"journal":{"name":"GLASNIK HEMIČARA, TEHNOLOGA I EKOLOGA REPUBLIKE SRPSKE","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131567680","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

The effect of freezing rate, frozen storage time and thawing methods on the concentration of thymosin proteins in pork meat 冷冻速率、冷冻保存时间和解冻方式对猪肉胸腺蛋白酶蛋白浓度的影响

GLASNIK HEMIČARA, TEHNOLOGA I EKOLOGA REPUBLIKE SRPSKE Pub Date : 2020-03-01 DOI: 10.7251/jcte2001034s

D. Savanović, Jovo Savanović, A. Torbica, J. Tomić, Vesna Gojković Cvjetković, R. Grujić

{"title":"The effect of freezing rate, frozen storage time and thawing methods on the concentration of thymosin proteins in pork meat","authors":"D. Savanović, Jovo Savanović, A. Torbica, J. Tomić, Vesna Gojković Cvjetković, R. Grujić","doi":"10.7251/jcte2001034s","DOIUrl":"https://doi.org/10.7251/jcte2001034s","url":null,"abstract":"Proteins are the most important ingredients in meat. They are found in meat in different forms and with different functions. Thymosins are small proteins present in many animal tissues, with molecular weights of 1000–15000 Da. The technological processing of meat causes changes in the amount and shape of the basic ingredients. During the freezing of meat and its storage in the frozen state, various chemical reactions take place causing changes in the proteins. The aim of this paper was to examine the influence of the freezing rate and thawing methods on the changes and behaviour of thymosin proteins in pork meat (M. longissimus thoracis et lumborum) during storage. Protein analyses were performed using capillary gel electrophoresis (CGE) and the SDS-MW Analysis Kit (Beckman Coulter). The meat samples were frozen at 10 different rates (from 0.23 cm/h to 1.43 cm/h). The samples were tested at different times during 60 days of storage at -20oC (after 1, 15, 30, 45, 60 days). Before the analysis, the samples were thawed in the refrigerator, at room temperature and in the microwave. After one day of storing frozen meat samples, the relative concentration of thymosin was less than 1% in all tested samples. During 60 days of storage, most samples had a slight increase in the relative concentration of thymosin. The highest relative concentration of thymosin after 60 days of storage (1.67%) was recorded in a meat sample that was frozen at a rate of 1.10 cm/h and thawed in a microwave oven.","PeriodicalId":424249,"journal":{"name":"GLASNIK HEMIČARA, TEHNOLOGA I EKOLOGA REPUBLIKE SRPSKE","volume":"51 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114205110","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Medical and pharmaceutical application of oxidized cellulose 氧化纤维素的医疗和制药应用

GLASNIK HEMIČARA, TEHNOLOGA I EKOLOGA REPUBLIKE SRPSKE Pub Date : 2020-03-01 DOI: 10.7251/jcte2001001r

Branka Rodić - Grabovac, Pero Sailović, Nina Lipić

引用次数: 0

Removal of organic pollutants from municipal wastewater by a horizontal pilot - scale constructed wetland utilizing Phragmites australis and Typha latifolia - Effectiveness monitoring per season 利用芦苇和风叶的水平中试人工湿地去除城市污水中的有机污染物——季效监测

GLASNIK HEMIČARA, TEHNOLOGA I EKOLOGA REPUBLIKE SRPSKE Pub Date : 2019-03-21 DOI: 10.7251/GHTE1814039T

Merima Toromanović, J. Ibrahimpašić, L. Topalić-Trivunović, I. Šišić

{"title":"Removal of organic pollutants from municipal wastewater by a horizontal pilot - scale constructed wetland utilizing Phragmites australis and Typha latifolia - Effectiveness monitoring per season","authors":"Merima Toromanović, J. Ibrahimpašić, L. Topalić-Trivunović, I. Šišić","doi":"10.7251/GHTE1814039T","DOIUrl":"https://doi.org/10.7251/GHTE1814039T","url":null,"abstract":"Constructed wetlands, as an alternative to conventional methods, are systemsdesigned on the basis of the application of natural purification processes that take placein watery and swampy overgrown habitats, with certain microbiological groups. In thewastewater treatment process various types of constructed wetlands can be combinedto achieve a higher efficiency of the purification.In this study, the removal effectiveness of the organic substances from municipalwastewater was monitored, using a horizontal pilot - scale constructed wetlandutilizing Typha latifolia and Phragmites australis. In addition to the measurement oforganic substances content through COD, BOD and KMnO4 consumption, and totaldissolved substances (TDS) in influent and effluent, microbiological sample analysis wasperformed, monitored by total number of coliform bacteria.The aim of this study was to calculate the effectiveness of removing organicsubstances from municipal wastewater, depending on the season, as well as theeffectiveness of eliminating total coliform bacteria.The results of one-year research have shown that the removal effectiveness ofthe organic substances from municipal wastewater, expressed as the chemical oxygendemand (COD), was the highest in summer - 87.82% ± 2.83%, and the lowest in thewinter - 64.51% ± 5.89%. During the study, effectiveness of elimination of total coliformbacteria was 97.88 ± 0.80% and total dissolved substances 71.27% .","PeriodicalId":424249,"journal":{"name":"GLASNIK HEMIČARA, TEHNOLOGA I EKOLOGA REPUBLIKE SRPSKE","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130178488","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Sinteza i karakterizacija poli(urea-siloksana) i poli(uretan-urea-siloksana) na bazi izoforon diizocijanata

GLASNIK HEMIČARA, TEHNOLOGA I EKOLOGA REPUBLIKE SRPSKE Pub Date : 2019-03-21 DOI: 10.7251/GHTE1814009B

Milica Balaban, Silvester Bolka, Vesna V. Antić

引用次数: 0

Analiza proteina pšenice kapilarnom gel elektroforezom (cge )

GLASNIK HEMIČARA, TEHNOLOGA I EKOLOGA REPUBLIKE SRPSKE Pub Date : 2019-03-21 DOI: 10.7251/GHTE1814023S

Danica Savanović, Radoslav Grujić, Aleksandra Torbica, Jovo Savanović

{"title":"Analiza proteina pšenice kapilarnom gel elektroforezom (cge )","authors":"Danica Savanović, Radoslav Grujić, Aleksandra Torbica, Jovo Savanović","doi":"10.7251/GHTE1814023S","DOIUrl":"https://doi.org/10.7251/GHTE1814023S","url":null,"abstract":"Proteini pšenice se smatraju najvažnijim komponentama koje utiču na pecivnasvojstva brašna. Karakterišu se visokom heterogenošću i velikim rasponom molekulskihmasa. Za razdvajanje i identifikaciju proteina mogu se koristiti različite tehnike. Ciljovog rada je bio da se ispita mogućnosti primjene SDS-kapilarne gel elektroforeze(SDS-CGE) za analizu i kvantifikaciju proteina iz pšeničnog brašna. Razdvajanjeproteina iz tijesta izrađenog od pšeničnog brašna vršeno je pomoću kapilarneelektroforeze (Agilent, CE 7100) uz korištenje SDS-MW Analysis Kit-a (BeckmanCoulter). Podaci o migracionim vremenima i površinama pikova pojedinačnih proteinasa elektoforegrama su analizirani pomoću softvera ChemStation Software (AgilentTechnologies, PaloAlto, CA). Na elektroforegramu, dobijenom nakon analize proteina,razdvojeno je 57 proteina različitih molekulskih masa, u rasponu od 10 kDa do 225kDa. Najveći broj razdvojenih proteina je imao masu od 0 do 20 kDa (22 proteina),dok je broj razdvojenih proteina većih molekulskih masa bio mnogo manji (3 proteinamase od 100 do 150 kDa i 5 proteina su imali mase veće od 150 kDa). Ova metodaomogućava preciznu identifikaciju i kvantifikaciju proteina pšenice i može se koristitiza izučavanje","PeriodicalId":424249,"journal":{"name":"GLASNIK HEMIČARA, TEHNOLOGA I EKOLOGA REPUBLIKE SRPSKE","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132456065","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0