Технолошки факултет
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Uticaj soli, temperature i starter kulture na fizičko-hemijske i mikrobiološke promene u toku fermentacije kupusa u glavicama / Influence of salt, temperature and starter culture on physico-chemical and microbiological changes during cabbage heads fermentation
(University of Novi Sad, Faculty of Technology, 12-01-2022) -
In vitro digestija i njen uticaj na aktivnost, stabilnost i dostupnost biološki aktivnih jedinjenja / In vitro digestion and its effect on activity, stability and availability of bioactive compounds
(University of Novi Sad, Faculty of Technology, 06-12-2021) -
Priprema nanočestica zeina i njihova primena kao funkcionalnih koloida / Preparation of zein nanoparticles and their application as functional colloids
(University of Novi Sad, Faculty of Technology, 01-10-2021) -
Mogućnosti i ograničenja proizvodnje hladno presovanog ulja i pogačeod semena odabranih hibrida suncokreta najnovijeg sortimenta / Possibilities and limitations of cold-pressed oil and cake production obtainedfrom selected new sunflower hybrids
(University of Novi Sad, Faculty of Technology, 29-09-2021) -
Primena reverzibilnosti matrica usitnjavanja i metode odzivne površine za kontrolu efekata usitnjavanja u tehnološkom postupku mlevenja pšenice / Application of reverse breakage matrix approach and response surface methodology for controlling of the grinding effects in the in the wheat flour milling process
(University of Novi Sad, Faculty of Technology, 27-09-2021) -
Efekat šok zamrzavanja testa na tehnološke osobine lisnatog peciva obogaćenog vlaknima šećerne repe i semenom čije (Salvia hispanica) / Effect of shock freezing of dough on the technological properties of puff pastry enriched with sugar beet fiber and chia seed (Salvia hispanica)
(University of Novi Sad, Faculty of Technology, 17-09-2021) -
Održivost pekarskog proizvoda sa povišenim sadržajem vlage sa dodatkom lekovitog i začinskog bilja / Sustainability of backery products with high moisture content with the addition of medicinal and spicy herbs
(University of Novi Sad, Faculty of Technology, 09-07-2021) -
Истраживање добијања, карактеризацијa и оптимизација својстава активног, биоразградивог, амбалажног материјала на бази погаче уљане тикве голице / Istraživanje dobijanja, karakterizacija i optimizacija svojstava aktivnog, biorazgradivog, ambalažnog materijala na bazi pogače uljane tikve golice
(University of Novi Sad, Faculty of Technology, 01-06-2021) -
Inkapsulirani karotenoidi iz sporednog proizvoda prerade šargarepe u funkcionalnoj hrani / Encapsulated carotenoids from carrot processing waste in functional food
(University of Novi Sad, Faculty of Technology, 08-04-2021) -
Eko-energetska analiza i simulacija kogenerativnih postrojenja na naftnim poljima / Eco-energetic analysis and simulation of cogeneration plants at oil fields
(University of Novi Sad, Faculty of Technology, 02-04-2021) -
Uticaj ekološki prihvatljivih ekstender ulja na svojstva gume / Effect of environmentally friendly extender oil on rubber performances
(University of Novi Sad, Faculty of Technology, 03-03-2021) -
Процена квалитета воде и седимента речног слива АП Војводине и ризика по здравље у односу на присуство регулисаних и новооткривених микрополутаната / Procena kvaliteta vode i sedimenta rečnog sliva AP Vojvodine i rizika po zdravlje u odnosu na prisustvo regulisanih i novootkrivenih mikropolutanata
(University of Novi Sad, Faculty of Technology, 12-03-2021) -
Razvoj nehlađenog infracrvenog detektora na bazi olovo selenida / Development of uncooled infrared detector based on lead selenide
(University of Novi Sad, Faculty of Technology, 25-12-2020) -
Funkcionalni proizvodi na bazi cerealija i pseudocerealija sa dodatkom inkapsuliranog ekstrakta tropa cvekle / Cereal- and pseudocereal-based functional products with encapsulated beetroot extract
(University of Novi Sad, Faculty of Technology, 23-12-2020) -
Fizičke, hemijske i biološke osobine osušenog koštičavog voća proizvedenog različitim tehnikama sušenja / Physical, chemical and biological properties of stone fruit produced by different drying techniques
(University of Novi Sad, Faculty of Technology, 01-12-2020) -
Hemijski sastav, biološke i funkcionalne karakteristike novih proizvoda od zove / Chemical composition, biological and functional characteristics of new elderberry products
(University of Novi Sad, Faculty of Technology, 14-12-2020) -
Утицај хладне атмосферске плазме на технолошки квалитет и безбедност пшеничног брашна / Uticaj hladne atmosferske plazme na tehnološki kvalitet i bezbednost pšeničnog brašna
(University of Novi Sad, Faculty of Technology, 07-12-2020) -
Adsorpciona i emulgujuća svojstva proteinskog izolata i hidrolizata semena tikve (Cucurbita pepo) / Adsorption and emulsifying properties of pumpkin (Cucurbita pepo) seed protein isolate and hydrolysate
(University of Novi Sad, Faculty of Technology, 09-10-2020) -
Razvoj postupka sinteze polimernih mreža i linearnih polimera na osnovu siloksana / Development of the synthesis process of polymeric networks and linear polymer based on siloxane
(University of Novi Sad, Faculty of Technology, 28-09-2020) -
Uticaj procesa osmotske dehidratacije na promene mikrobiološkog profila dehidriranog poluproizvoda od pilećeg mesa / The Effect of Osmotic Dehydration Process on Microbiological Profile Changes of Dehydrated Chicken Meat Semi-product
(University of Novi Sad, Faculty of Technology, 30-09-2020)