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Search Results: 1 - 10 of 144397 matches for " Rakin Marica B. "
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Lactic acid fermentation in vegetable juices supplemented with different content of brewer’s yeast autolysate
Rakin Marica B.,Baras Josip K.,Vuka?inovi? Maja S.
Acta Periodica Technologica , 2005, DOI: 10.2298/apt0536071r
Abstract: The work is concerned with the conditions for lactic acid fermentation in a mixture of beetroot (Beta vulgaris L) juice and carrot (Daucus carota L) juice and different content of brewer’s yeast autolysate with Lactobacillus plantarum A112 and with Lactobacillus acidophilus NCDO 1748.Both cultures showed good biochemical activity in these mixtures. The production of lactic acid has been stimulated using the higher content of brewer’s yeast autolysate. In these mixtures, L. plantarum A112 has shown better growth and lactic acid production than L. acidophilus NCDO 1748.
Whey as a raw material for the production of functional beverages
Bulatovi? Maja Lj.,Rakin Marica B.,Mojovi? Ljiljana V.,Nikoli? Svetlana B.
Hemijska Industrija , 2012, DOI: 10.2298/hemind111124009b
Abstract: One of the least utilized by-products of food industry, despite the great potential that is described, is the whey, which is obtained as a by-product of the technological process production of cheese and casein. The excess whey, which occurs in this process in very high yields, with failure to processing is becoming a very big polluter, what is completely at odds with the potential that such materials possess. On the other hand, the modern tempo and way of life, and increasingly polluted environmental also, impose the need to produce food products that would help the human body in the fight against harmful agents which are exposed to daily. One of the more effective solution is the production of fermented functional beverages based on whey, which achieved this intention in the most natural and most comfortable way. Considering the rather untapped potential of whey as a raw material and growing food shortages in the world market, the aim of this study was to analyze the possibilities of production of functional beverages based on whey, with satisfactory sensory characteristics, in order to demonstrate the attractiveness of whey as raw material in the food industry. This paper presents an overview of the wide possibilities for the use of whey with a special emphasis on its attractiveness and the necessity of its utilizing.
Effect of soya milk on nutritive, antioxidative, reological and textural properties of chocolate produced in a ball mill
Zari? Danica B.,Pajin Biljana S.,Rakin Marica B.,?ere? Zita I.
Hemijska Industrija , 2011, DOI: 10.2298/hemind110525045z
Abstract: Chocolate is a complex rheological system in which non-fat cocoa particles and sugar particles are enveloped by crystal matrix of cocoa butter. Physical properties of chocolate depend on ingredient composition, method of production and properly performed pre-crystallization phase. In this work, chocolate was produced in an unconventional way, i.e. in a ball mill applying variable refining time (30, 60 and 90 min) and pre-crystallization temperature in chocolate masses (26, 28 and 30 C). Two types of chocolate were produced: chocolate with 20% of powdered cow’s milk (R1) and chocolate with 20% of soya milk powder (R2). The quality of chocolate was followed by comparing nutritive composition, 23 polyphenol content, hardness of chocolate, solid triglyceride content (SFC) and rheological parameters (Casson yield flow (Pa), Casson viscosity (Pas), the area of the thixotropic loop, elastic modulus and creep curves). The aim of this paper is determining changes caused by replacing cow’s milk with soya milk powder in respect of nutritive, rheological and sensory properties, as well as defining optimal parameters: precrystallization temperature and refining time of soya milk chocolate in order to obtain suitable sensory and physical properties identical to those of milk chocolate mass. The results show that replacing powdered cow’s milk with soya milk powder affects the increase in nutritive value of soya milk chocolate. R2 chocolate mass showed the increase in essential amino acids and fatty acids. This chocolate mass also showed the increase in total polyphenols by 28.1% comparing to R1 chocolate mass. By comparing viscosity, yield stress, shear stress and the area of the thixotropic loop, it can be observed that R1 chocolate mass represents a more organized and simpler system than the mass with soya milk (R2), as it shows lower values for all the above mentioned parameters, regardless of the refining time and pre-crystallization temperature. Viscoelastic behavior of R2 is also evident, as a consequence of soya protein presence. In order to maintain optimal hardness as well as melting resistance of chocolate, in case of R2 chocolate mass it is necessary to apply pre-crystallization temperature of 26 C, while for the chocolate mass R1 it is 30 C.
Utilization of baker's yeast (Saccharomyces cerevisiae) for the production of yeast extract: effects of different enzymatic treatments on solid, protein and carbohydrate recovery
TATJANA VUKASINOVIC MILIC,MARICA RAKIN,SLAVICA SILER-MARINKOVIC
Journal of the Serbian Chemical Society , 2007,
Abstract: Yeast extract (YE) was produced from commercial pressed baker's yeast (active and inactivated) using two enzymes: papain and lyticase. The effects of enzyme concentration and hydrolysis time on the recovery of solid, protein and carbohydrate were investigated. Autolysis, as a basic method for cell lysis was also used and the results compared. The optimal extraction conditions were investigated. The optimal concentrations of papain and lyticase were found to be 2.5 % and 0.025 %, respectively.
The examination of parameters for lactic acid fermentation and nutritive value of fermented juice of beetroot, carrot and brewer s yeast autolysate
MARICA RAKIN,JOSIP BARAS,MAJA VUKASINOVIC,MILAN MAKSIMOVIC
Journal of the Serbian Chemical Society , 2004,
Abstract: The conditions for lactic acid fermentation based on a mixture of beetoot juice (Beta vulgaris L.) and carrot juice (Daucus carota L.) and different content of brewer s yeast autolysate with Lactobacillus plantarum A112 and with Lactobacillus acidophilus NCDO 1748 has been studied. Both cultures showed good biochemical activity in these mixtures. The production of lactic acid has been stimulated using a higher content of brewer s yeast autolysate. In these mixtures, L. plantarum A112 showed better growth and lactic acid production than L. acidophilus NCDO 1748. From the data obtained through chemical analyses of the fermented products, it can be seen that the mixture of beetroot and carrot juice and brewer s yeast autolysate is richer in minerals (Ca, P, Fe) and b-carotene than fermented beetroot juice with the same content of brewer s yeast autolysate.
A MICROWAVE-ASSISTED LIQUEFACTION AS A PRETREATMENT FOR THE BIOETHANOL PRODUCTION BY THE SIMULTANEOUS SACCHARIFICATION AND FERMENTATION OF CORN MEAL
Svetlana Nikoli?,Ljiljana Mojovi?,Marica Rakin,Du?anka Pejin
Chemical Industry and Chemical Engineering Quarterly , 2008,
Abstract: A microwave-assisted liquefaction as a pretreatment for the bioethanol production by the simultaneous saccharification and fer entation (SSF) of corn meal using Saccharomyces cerevisiae var. ellipsoideus yeast in a batch system was studied. An optimal power of microwaves of 80 W and the 5-min duration of the microwave treatment were selected by following the concentration of glucose released from the corn meal suspensions at hidromodul of 1:3 (corn meal to water ratio) in the liquefaction step. The results indicated that the microwave pretreatment could increase the maximum ethanol concentration produced in the SSF process for 13.4 %. Consequently, a significant increase of the ethanol productivity on substrate (YP/S), as well as the volumetric ethanol productivity (P) in this process, could be achieved
Thermal signal propagation in soils in Romania: conductive and non-conductive processes
C. Demetrescu, D. Nitoiu, C. Boroneant, A. Marica,B. Lucaschi
Climate of the Past (CP) & Discussions (CPD) , 2007,
Abstract: Temperature data recorded in 2002 and 2003 at 10 stations out of the 70 available in the Romanian automatic weather stations network are presented and analyzed in terms of the heat transfer from air to underground. The air temperature at 2 m, the soil temperatures at 0, 5, 10, 20, 50 and 100 cm below the surface as well as rain fall and snow cover thickness have been monitored. The selected locations sample various climate environments in Romania. Preliminary analytical modelling shows that soil temperatures track air temperature variations at certain locations and, consequently, the heat transfer is by conduction, while at other stations processes such as soil freezing and/or solar radiation heating play an important part in the heat flux balance at the air/soil interface. However, the propagation of the annual thermal signal in the uppermost one meter of soil is mainly by conduction; the inferred thermal diffusivity for 8 stations with continuous time series at all depth levels ranges from 3 to 10×10 7 m2 s 1.
CIVIL LIABILITY IN ENVIRONMENTAL LAW
Alexandrina Marica,Andreea Marica
Acta Universitatis Danubius : Juridica , 2008,
Abstract: La protection de l’environnement représente une priorité à l’échelle mondiale, dans le contexte de l’apparition de certains problèmes universels, comme: la réduction de la couche d’ozone, l’amplification de l’effet de serre, désertification, destruction des forêts, la réduction de la biodiversité, problèmes concernant toutes les nations et tous les Etats du monde. Les Etats et les organisations internationales ont adopté traités, conventions, déclarations, plans et programmes d’action contenant des principes de base de la protection de l’environnement, dans des conditions de développement durable. Une série de décisions et résolutions d’une importance capitale, comme la Déclaration de Stockholm (1972), la Convention de Rio de Janeiro (1990), la Carte Mondiale (1982) votée par l’ONU en 1982, la Convention d’Aarchus (1998) concernant le droit d’être informé, de participer à la prise des décisions et d’accès à la justice en cas de préjudice relatives à l’environnement, se constituent en un nouveau domaine, dynamique de législation. La Roumanie a signé et ratifié ces conventions, de sorte que celles-ci font partie du droit interne.En général, la notion de responsabilité, présente dans tous les domaines du droit, s’est formée et a évolué avec la société moderne, qui impose une certaine conduite à chaque sujet, qui est obligé de ne violer les intérêts généraux et les droits légitimes d’une personne et ne pas lui provoquer un quelconque préjudice. Dans le contexte de l’existence de la vie sur terre et dans le contexte des provocations permanente en vue d’assurer la survie de l’humanité, la politique de ce domaine a en vue la protection, la conservation et le développement de l’environnement. Pour atteindre cet objectif, la protection juridique de l’environnement ne saurait être séparée de l’existence de la responsabilité juridique, de la personne qui a causé un dommage ou un préjudice. Le droit à un environnement écologique, sain et équilibré, est reconnu et garanti par la législation nationale, ainsi que par celle internationale.L’article 35 de la Constitution de la Roumanie, tel qu’il a été modifié par la Loi no. 429/2003, affirme, entre autres droits fondamentaux, le droit à un environnement sain, qui est une partie d’une troisième génération de droits, appelés droits de solidarité, qui peuvent être respectés non seulement par des efforts internes de l’Etat, mais aussi par la coopération entre l’Etat et les citoyens. Par la conclusion d’un accord d’association entre la Roumanie et l’Union Européenne, entré en vigueur en 1995, la Roumanie a assumé l’acquis c
Urinary incontinence with persons over the age of 65
Maja Rakin,Nada Prli?
South Eastern Europe Health Sciences Journal , 2011,
Abstract: Aim To investigate the appearance of the urinary incontinence with persons over the age of 65 in the area of town Osijek in the period of July to October and to establish a difference in the ability to control the urination between persons who lived in the nursing home and those who lived in their own home.Methods A standardized Bladder control self-assessment questionnaire (B-SAQ) has been used as an instrument. The research covered 100 persons (50 nursing home residents and 50 participants from individual home).Results In 100 persons of older age who took part in this research 83 (83%) have had a problem of urinary incontinence and 17 (17%) according to the result of B-SAQ questionnaire do not have. The research showed that with questioned persons there were no existed difference in ability to control the urination regarding the place of living. The results have shown that 6 (12%) of participants from individual home did not have a problem or urinary incontinence, whereas 44 persons (88%) have had this problem. In the group of participants who lived in a nursing home 11 persons (22%) did not have a problem of urinary incontinence and 39 of them (78%) did have. Conclusion It is very important to apply the Programme for preventive sanitary measures for incontinent elderly persons because in this way the number of incontinent persons could be significantly reduced.
Numerical verification of the existence of localization of the elastic energy for closely spaced rigid disks
S. I. Rakin
Physics , 2013,
Abstract: The problem of determining the thermomechanical characteristics of the system of closely spaced bodies considered by many authors. For scalar problems, such as problems of heat, electrostatic, etc., the localization effect was found (so called Tamm's shielding effect), which consists in the fact that in a system of closely spaced highly conductive bodies, most energy is localized in the region between adjacent bodies. We can assume that the localization of energy is a general property of closely spaced bodies. The aim is to study the effect of localization of energy in a system of closely spaced rigid bodies in an elastic medium.
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