Search Results - "Pejin, Dušanka J."

Increase in bioethanol production yield from triticale by simultaneous saccharification and fermentation with application of ultrasound by Pejin, Dušanka J., Mojović, Ljiljana V., Pejin, Jelena D., Grujić, Olgica S., Markov, Siniša L., Nikolić, Svetlana B., Marković, Milica N.

“…BACKGROUND: Bioethanol produced from renewable biomass, such as sugar, starch or lignocellulosic materials, is one of the alternative energy resources that is…”
Get full text

Bioethanol production from triticale by simultaneous saccharification and fermentation with magnesium or calcium ions addition by Pejin, Jelena D., Mojović, Ljiljana V., Pejin, Dušanka J., Kocić-Tanackov, Sunčica D., Savić, Dragiša S., Nikolić, Svetlana B., Djukić-Vuković, Aleksandra P.

“…•The effect of magnesium or calcium ions in triticale mashes on bioethanol yield.•When 160mg/L of magnesium ions were added bioethanol content increased by…”
Get full text

Antifungal activity of the basil (Ocimmum basilicum L.) extract on Penicillium aurantiogriseum, P. glabrum, P. chrysogenum, and P. brevicompactum by Kocić-Tanackov Sunčica D., Dimić Gordana R., Pejin Dušanka J., Mojović Ljiljana V., Pejin Jelena D., Tanackov Ilija J.

“…This study was aimed at investigating the antifungal potential of basil (Ocimmum basilicum L.) extract against toxin-producing Penicillium spp. (P…”
Get full text

Occurrence of potentially toxigenic mould species in fresh salads of different kinds of ready-for-use vegetables by Kocić-Tanackov Sunčica D., Dimić Gordana R., Lević Jelena T., Pejin Dušanka J., Pejin Jelena D., Jajić Igor M.

“…In the mycological survey of fresh salads of different vegetables, the collected samples were tested for total counts of moulds with special attention paid to…”
Get full text

Effects of mill stream flours technological quality on fermentative activity of baker's yeast Saccharomyces cerevisiae by Mirić Katarina V., Pejin Dušanka J.

“…This work in concerned with the interdependence between technological quality of mill stream flours and fermentative activity of baker's yeast Saccharomyces…”
Get full text

Antifungal activity of oregano (Origanum vulgare L.) extract on the growth of Fusarium and Penicillium species isolated from food by Kocić-Tanackov Sunčica D., Dimić Gordana R., Tanackov Ilija J., Pejin Dušanka J., Mojović Ljiljana V., Pejin Jelena D.

“…The effect of the oregano extract (Origanum vulgare L.) on the growth of Fusarium and Penicillium species isolated from cakes and ready-for-use fresh salads…”
Get full text

The influence of carboxymethylcellulose, xanthan and guar-gum addition in bread dough before freezing on metabolism and viability of Saccharomyces cerevisiae by Kocić-Tanackov Sunčica D., Došenović Irena S., Pejin Jelena D., Grujić Olgica S., Pejin Dušanka J.

“…Doughs were prepared with different concentrations of carboxymethylcellulose, xanthan, and guar-gum (0.1, 0.2 and 0.3% in doughs), freezed at -20°C and…”
Get full text

Antimicrobial activity of caraway, garlic and oregano extracts against filamentous moulds by Tanackov Ilija J., Pejin Jelena D., Pejin Dušanka J., Kocić-Tanackov Sunčica D., Dimić Gordana R., Tuco Danijela

“…Inhibitory effect of caraway, garlic and oregano extracts (0.07, 0.1, 0.5, 1 and 2%), against four moulds species was investigated. The caraway extract had the…”
Get full text

Effect of yeast storage temperature and flour composition on fermentative activities of baker's yeast by Pejin Dušanka J., Grujić Olgica S., Pejin Jelena D., Kocić-Tanackov Sunčica D.

“…Baker's yeast is a set of living cells of Saccharomyces cerevisiae. It contains around 70-72% of water, 42-45% of proteins, around 40% of carbohydrates, around…”
Get full text

Production of bioethanol from triticale by Vučurović Vesna M., Pejin Dušanka J.

“…Triticale (Triticosecale) is a crop species resulting from a plant breeder's cross between wheat (Triticum sp.) "mother" and rye (Secale sp.) "father". Today,…”
Get full text

Influence of organic acids and organochlorinated insecticides on metabolism of Saccharomyces cerevisiae by Pejin Dušanka J., Vasić Vesna M.

“…Saccharomyces cerevisiae is exposed to different stress factors during the production: osmotic, temperature, oxidative. The response to these stresses is the…”
Get full text

Production of ethanol from Kantata wheat variety by Pejin Dušanka J., Vučurović Vesna M., Popov Stevan D., Dodić Jelena M., Dodić Siniša N.

“…Processing parameters of Kantata wheat variety indicate that it is not suitable for bread making. Therefore, an investigation was carried out to evaluate the…”
Get full text

Influence of addition of amylase preparation to dough on fermentative activity of baker's yeast by Dodić Jelena M., Pejin Dušanka J., Popov Stevan D., Dodić Siniša N., Mastilović Jasna S., Popov-Raljić Jovanka V.

“…Dough samples with different content of amylases were investigated immediately after mixing and after 7, 14 and 30 days of frozen storage. The obtained results…”
Get full text

Ethanol is a strategic raw material by Baras Josip K., Gaćeša Slobodan B., Pejin Dušanka J.

“…The first part of this review article considers general data about ethanol as an industrial product, its qualities and uses. It is emphasized that, if produced…”
Get full text

Influence of dough freezing on Saccharomyces cerevisiae metabolism by Pejin Dušanka J., Došanović Irena S., Popov Stevan D., Suturović Zvonimir J., Ranković Jovana A., Dodić Siniša N., Dodić Jelena M., Vučurović Vesna M.

“…The need to freeze dough is increasing in bakery production. Frozen dough can be stored for a long time without quality change. The capacity of bakery…”
Get full text

Promene koje nastaju u ćelijama kvasca Saccharomyces cerevisiae kada se uzgaja na različitim koncentracijama etanola kao jedinog izvora ugljenika i uticaj acetona na taj metabolizam by Babin-Pejin, Dušanka J

Get full text