Please use this identifier to cite or link to this item: https://open.uns.ac.rs/handle/123456789/14564
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dc.contributor.authorPeričin D.en
dc.contributor.authorRadulović L.en
dc.contributor.authorTrivić S.en
dc.contributor.authorDimić E.en
dc.date.accessioned2020-03-03T14:56:36Z-
dc.date.available2020-03-03T14:56:36Z-
dc.date.issued2008-02-01en
dc.identifier.issn02608774en
dc.identifier.urihttps://open.uns.ac.rs/handle/123456789/14564-
dc.description.abstractThe 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.en
dc.relation.ispartofJournal of Food Engineeringen
dc.titleEvaluation of solubility of pumpkin seed globulins by response surface methoden
dc.typeJournal/Magazine Articleen
dc.identifier.doi10.1016/j.jfoodeng.2007.07.002en
dc.identifier.scopus2-s2.0-34548573014en
dc.identifier.urlhttps://api.elsevier.com/content/abstract/scopus_id/34548573014en
dc.relation.lastpage594en
dc.relation.firstpage591en
dc.relation.issue4en
dc.relation.volume84en
item.grantfulltextnone-
item.fulltextNo Fulltext-
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