Mоlimо vаs kоristitе оvај idеntifikаtоr zа citirаnjе ili оvај link dо оvе stаvkе:
https://open.uns.ac.rs/handle/123456789/14564
Nаziv: | Evaluation of solubility of pumpkin seed globulins by response surface method | Аutоri: | Peričin D. Radulović L. Trivić S. Dimić E. |
Dаtum izdаvаnjа: | 1-феб-2008 | Čаsоpis: | Journal of Food Engineering | Sažetak: | The response surface method was employed to study the effect of pH, sodium chloride concentrations and temperature on the solubility of pumpkin seed globulins (cucurbitin). The most significant variable was linear sodium chloride concentration, followed by the quadratic sodium chloride concentration. The coefficient of determination (R2) was high for the chosen second-order polynomial model. Optimal conditions of solubility of protein isolate from pumpkin seeds were: pH of 7.69, sodium chloride concentration of 3.99% and temperature of 54 °C. By means of additional experiments, the adequacy of the suggested model was confirmed. © 2007 Elsevier Ltd. All rights reserved. | URI: | https://open.uns.ac.rs/handle/123456789/14564 | ISSN: | 02608774 | DOI: | 10.1016/j.jfoodeng.2007.07.002 |
Nаlаzi sе u kоlеkciјаmа: | TF Publikacije/Publications |
Prikаzаti cеlоkupаn zаpis stаvki
SCOPUSTM
Nаvоđеnjа
31
prоvеrеnо 03.05.2024.
Prеglеd/i stаnicа
13
Prоtеklа nеdеljа
8
8
Prоtеkli mеsеc
0
0
prоvеrеnо 10.05.2024.
Google ScholarTM
Prоvеritе
Аlt mеtrikа
Stаvkе nа DSpace-u su zаštićеnе аutоrskim prаvimа, sа svim prаvimа zаdržаnim, оsim аkо nije drugačije naznačeno.