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The sucrose content in sweet maize grain as an indicator of the harvest time / Sadržaj saharoze u zrnu kukuruza šećerca kao indikator vremena berbe
(Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad, 2007)
The highest number of commercial sweet maize hybrids is based on one or more recessive alleles that alter a carbohydrate content of endosperm. Sweet maize is consumed as human food in the milk stage of the endosperm ...
Contemporary approaches to maize utilization / Savremeni pristupi upotrebe kukuruza
(Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad, 2008)
From a global standpoint, maize is one of the most important crops and as such one of the most significant naturally renewable carbohydrate raw materials of not only energy but also numerous very different products. The ...
Effects of storage conditions on nutritive properties of soya bean grain and soya bean products / Efekti uslova čuvanja na nutritivne karakteristike sojinog zrna i sojinih proizvoda
(Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad, 2004)
There are many reasons causing changes of chemical properties of both, fresh soya bean grain and soya bean products during
storage.
Fresh soya bean grain, stored upon harvest, should be considered as a living system in ...
Effects of the popcorn grain moisture content on the popping volume / Uticaj sadržaja vlage u zrnu kukuruza kokičara na zapreminu kokičavosti
(Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad, 2006)
Popcorn grain consists of the three basic components: pericarp, endosperm and germ. Endosperm of popcorn grain is mostly composed of hard or corneous endosperm, with small polygonal compact starch granules without air ...
Contemporary evaluation methods of maize quality and technological values / Savremene metode određivanja kvaliteta i tehnološke vrednosti kukuruza
(Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad, 2001)
An ever growing importance of contemporary maize processing has imposed a need for more intensive research, within a field of quality and technological value of grain, as well as, relations between quality factors and maize ...
Maize hybrid with specific properties for industrial processing / Hibridi kukuruza specifičnih svojstava za industrijsku preradu
(Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad, 2005)
Extremely high genetic variability of maize provides the possibility to develop new types for various purposes in the process of selection. By the method of selection, the grain composition can be significantly modified ...
Grain quality and the possibility of ZP maize hybrids utilization / Kvalitet zrna i mogućnosti korišćenja ZP hibrida kukuruza
(Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad, 2005)
The study presents results of a long-term scientific and research work on the improvement of maize utilization at the Department of Technology of the Maize Research Institute, Zemun Polje. This research was aimed at the ...
Improvement of the technological procedure for starch isolation / Unapređenje tehnološkog postupka za dobijanja skroba
(Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad, 2001)
Starch is a very important, naturally renewable and relatively inexpensive raw material. Since the current industrial production establishes demands pertaining starch quality, a greater attention has been paid to development ...
ZP maize hybrids as a raw material in the starch production / ZP hibridi kukuruza kao sirovina za proizvodnju skroba
(Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad, 2008)
Maize is the most important raw material in starch production not only in our country, but also worldwide. Maize grain consists of approximately 70% of starch. Starch is the component that has the greatest influence on the ...
Quality of bread made from micronised maize grain / Kvalitet hleba sa mikronizovanim zrnom kukuruza
(Nacionalno društvo za procesnu tehniku i energetiku u poljoprivredi, Novi Sad, 2004)
This study presents results of production optimization of high quality bread with 20% of micronised maize. Bread with a share of 20% of micronised grain contains all biologically valuable constituents of maize kernel, while ...