4 items

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  Image analiyis of browning process in pesto spreads cite

  Lato Pezo, Mirjana Pavlović, Sanja Ostojić, Snežana Zlatanović, Ilić Marija, Jasna Gvozdenović (2011)

  Lato Pezo, Mirjana Pavlović, Sanja Ostojić, Snežana Zlatanović, Ilić Marija, Jasna Gvozdenović. "Image analiyis of browning process in pesto spreads" in Međunarodni kongres o procenoj industriji ,Procesing 11, Fruška gora, 1-3 juna (2011): 36 M63

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  Comprehensive Profiling of Microbiologically Induced CaCO3 Precipitation by Ureolytic Bacillus Isolates from Alkaline Soils cite

  Olja Šovljanski, Lato Pezo, Jovana Stanojev, Branimir Bajac, Sabina Kovač, Elvira Tóth, Ivan Ristić, Ana Tomić, Aleksandra Ranitović, Dragoljub Cvetković, Siniša Markov (2021)

  MICP process, kinetic study, calcite, vaterite, MALDI-TOF identification, Bacillus licheniformis, Sporosarcina pasteurii

  Olja Šovljanski, Lato Pezo, Jovana Stanojev, Branimir Bajac, Sabina Kovač, Elvira Tóth, Ivan Ristić, Ana Tomić, Aleksandra Ranitović, Dragoljub Cvetković, Siniša Markov. "Comprehensive Profiling of Microbiologically Induced CaCO3 Precipitation by Ureolytic Bacillus Isolates from Alkaline Soils" in Microorganisms, MDPI AG (2021). https://doi.org/10.3390/microorganisms9081691 М21

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  Application of Peleg model on mass transfer kinetics during osmotic dehydratation of pear cubes in sucrose solution cite

  Vesna Pavelkić, Tanja Brdarić, Marija Petrović, Gavrilo Šekularac, Milica Košević, Lato Pezo, Marija Ilić (2015)

  The applicability of Peleg model was investigated for predicting mass transfer kinetics during the osmotic dehydration (OD) process of pears, at different concentrations (40, 60 and 70%, w/w) and temperatures (20, 35 and 50 °C) of sucrose solution. Increase in sucrose solution concentration resulted in higher water loss (WL) and solid gain (SG) values through the osmotic treatment period. After 360 min of osmotic treatment of pears, WL ranged from 23.71 to 31.68% at 20 °C, from 24.80 to ...

  осмотска дехидрација, крушкa, кинетика, температурни ефекат, Пелег модел

  Vesna Pavelkić, Tanja Brdarić, Marija Petrović, Gavrilo Šekularac, Milica Košević, Lato Pezo, Marija Ilić. "Application of Peleg model on mass transfer kinetics during osmotic dehydratation of pear cubes in sucrose solution" in Chemical Industry and Chemical Engineering Quarterly (2015). https://doi.org/10.2298/CICEQ141014004P М23

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  Calculative image analysis of oxidation induced food colour changes cite

  L. Pezo, M. Pavlović, S. Ostojić, Kovačević Olgica, Zlatanović Snežana, Ilić Marija, Gvozdenović Jasna (2010)

  L. Pezo, M. Pavlović, S. Ostojić, Kovačević Olgica, Zlatanović Snežana, Ilić Marija, Gvozdenović Jasna. "Calculative image analysis of oxidation induced food colour changes" in Rizici i eko -bezbednost u postmodernom ambijentu -Internacionalna konferencija, septembar 19-12 jun, Novi Pazar, Novi Pazar:Državni univerzitet u Novom Pazaru (DUNP) (2010): 125-131 M33