EXAMINATION OF THE QUALITY OF GOAT CHEESE IN A SACK
Goat cheese in a sack is a traditional Herzegovinian product of extreme specificity, both in production technology and in the properties of the final product. The main characteristic of cheese in a sack is anaerobic ripening inside a bag made of lamb skin (mixture), which is how the cheese got its name. The aim of this work is to examine the ...
By Danica Savanović, Velemir Ana, Savanović Jovo, Mandić Snježana, Savić Aleksandar, Kučinar Jovana
THE EFFECT OF DIFFERENT SALTS ON THE CHEMICAL COMPOSITION OF LAVENDER ESSENTIAL OIL
Lavender essential oil (LEO) is widely utilized in aromatherapy, cosmetics, pharmaceuticals, and the food industry due to its biological properties and appealing fragrances. This study examines the influence of two concentrations (5% and 10%) of NaCl and KCl on the chemical composition of LEO. Hydrodistillation was conducted with a 1:10 hydro...
By Aleksandra B. Perović, Ivana T. Karabegović, Miljana S. Krstić, Ana V. Veličković, Jelena M. Avramović, Stojan S. Mančić, Bojana R. Danilović, Vlada B. Veljković
A COMPARISON OF CONVENTIONAL AND NOVEL CASTOR OIL RECOVERY METHODS
Castor (Ricinus communis L.) is cultivated as a non-edible oilseed crop across tropical, sub-tropical, and temperate regions, often in areas with marginal soils. The castor oil recovery process usually involves primary seed preparation, oil recovery, and refining, with variations in the order of operations. The recovery methods include conven...
By Miljana Krstić, Dragana Rajković, Ana Veličković, Jelena Avramović, Ana M. Marjanović Jeromela, Ivan J. Stojković, Vlada Veljković
SENSORY PROPERTIES OF FERMENTED SAUSAGES WITH CASINGS TREATED WITH PLANT EXTRACTS
Natural plant extracts are a good alternative to improve the quality and safety of dry fermented sausages. Different factors during processing have an impact on the quality characteristics of the final product, but the sensory properties influence overall quality and consumers’ product acceptance. This study aimed to examine the effect ...
By Ana Velemir, Snježana Mandić, Danica Savanović, Jovo Savanović
BIOACTIVITY, NUTRITIVE AND SENSORY QUALITY OF NEW PRODUCT - CORNELIAN CHERRY TOPPING
The main aim of this paper was the development of a new product, cornelian cherry topping, with a defined viscosity suitable for use in the confectionary industry. In addition, the quality of the fruit pulp and selected sample, phenolic composition and antioxidant activity were determined. Pectin was used to achieve the appropriate viscosity....
By Božana Odžaković, Vanja Ćupina, Slavica Grujić, Staniša Latinović, Zoran Kukrić
INNOVATIONS AND TEACHING SYSTEMS IN THE TEACHING OF NATURE AND SOCIETY
The specificity of innovations and innovative ways of working in teaching dates back to the previous years of the educational system, but it always requires upgrading and improvement, especially use and application in practice. There has been a lot of talk about potential teaching systems, but there has always been a problem regarding applica...
By Dragana Aleksić
EXTRACTION OF RESIDUAL OIL FROM FODDER RADISH SEED PRESS CAKE
The residual oil extracted from a press cake, a by-product of fodder radish seed screw pressing, underwent extraction using n-hexane as an extracting solvent. The influence of various process parameters (solvent/press cake ratio: 3–10 mL/g, temperature: 20–70 °C, and processing time: 1–5 min) on the residual fodder radis...
By Vesna S. Zlatković, Nada L. Grahovac, Ivana B. Banković Ilić, Petar M. Mitrović, Zoran B. Todorović, Ana M. Marjanović Jeromela, Vlada Veljković
DESIGNING A NUMERICAL MODEL OF TOOTH FROM CT WITH VOLUMETRIC MESH
Today’s dental praxis is strongly based on assumptions and experience; hence it often leads to unwanted complications and failure in the therapy. Complex dental treatments, such as crowns, bridges, prostheses, implant constructions, can cost a lot of time, money and effort to be created. In order to decrease the number of failures, the ...
By Vasko Kokalanov, Verica Toneva Stojmenova, Natasha Stojkovik
APPLICATION OF NUCLEAR METHODS TO DETERMINE THE DEGREE OF CONTAMINATION OF THE ŠAR MOUNTAINS AQUATORIUM DOE TO THE USE OF DEPLETED URANIUM AMMUNITION
The study represents the research of the origin and connection of waters of the Šar Mountains aquatorium using natural isotopes of water, tritium and oxygen 18O. The waters of two lakes and two creeks that dominate this aquatorium have been analyzed. Monitoring of the seasonal maximum, taking into account the obtained tritium profile o...
By Nenad Stanojević, Jelena Đokić, Dušan Nikezić, Živče Šarkoćević, Uroš Kovačević
USING BIOMASS AS A BUILDING MATERIAL TO SHAPE A SUSTAINABLE AND ENVIRONMENTALLY FRIENDLY FUTURE
Green building, or the sustainable use of biomass in construction, is a concept for the design and construction of buildings with a lower environmental impact and higher resource efficiency. In recent years, the construction sector has recognized that the introduction of more environmentally friendly methods is crucial to halting global warmi...
By Milica Mladenović, Biljana Vučićević, Predrag Škobalj