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Worldwide, bananas are commonly consumed. Due to this fact large amounts of banana peels waste are generated. Banana peels contain adequate amounts if starch. The aim of this study was to evaluate the quality of vinegar obtained from banana peels in comparison with other types of commercial vinegar. Color, total dry extract, total titratable acidity, specific gravity, total soluble solids, antioxidant capacity and polyphenols content were determined on different types of vinegar. The analyzed samples were three ty...

Worldwide, bananas are commonly consumed. Due to this fact large amounts of banana peels waste are generated. Banana peels contain adequate amounts if starch. The aim of this study was to evaluate the quality of vinegar obtained from banana peels in comparison with other types of commercial vinegar. Color, total dry extract, total titratable acidity, specific gravity, total soluble solids, antioxidant capacity and polyphenols content were determined on different types of vinegar. The analyzed samples were three ty...

The aim of the research is to characterize chestnut honey by using physicochemical methods to achieve a specific profile. Determination of polyphenols content gives indications of the antioxidant properties of chestnut honey. Changes in quality parameters have been studied regarding acidity, pH, viscosity, dry matter and anthocyanin content. The obtained results indicate variations in the pH of honey samples between 4.9-6.7, the acidity of honey samples varied from 0.21 to 0.41. The honey viscosity was determined ...

In this paper we used the research done in a previous laboratory study in which we optimized the addition of seabuckthorn powder, rosehip powder and grape seed extract to the classic yogurt formulation. Yogurt with the best physicochemical and sensory properties was obtained by adding 1.5% rosehip powder and 0.5% grape seed extract, respectively 1.75% seabuckthorn powder and 0.25% grape seed extract to its manufacturing formulation. Prior to inoculation, the ingredients mixture was pasteurized at 85°C for 30 minut...

In this paper we used the research done in a previous laboratory study in which we optimized the addition of seabuckthorn powder, rosehip powder and grape seed extract to the classic yogurt formulation. Yogurt with the best physicochemical and sensory properties was obtained by adding 1.5% rosehip powder and 0.5% grape seed extract, respectively 1.75% seabuckthorn powder and 0.25% grape seed extract to its manufacturing formulation. Prior to inoculation, the ingredients mixture was pasteurized at 85°C for 30 minut...

Soils can be defined as four dimensional natural bodies, where the lithosphere, the atmosphere, the hydrosphere and the biosphere are soil ? forming factors which operate in geological time. The soil profile reflects the climate change passed during soil ? forming process. The majority actual soils are the result of a polyphasic soil development, therefore they involve in their age the climate existing in the Tertiary, especially in the Quaternary, period. Climate change is expected to have several effects on soil...

The thematic deals with the development of data model for the sustainable management of mineral resources in Slovenia. In the paper the design of the conceptual, logical and physical data modelling is presented, and as its result, an entity-relationship (E-R) data model shown. The transfer of archive data to computer environment and the construction of final application allow the user a simple overview of data and various analyses of them. Data model of mineral resources of Slovenia comprises over a hundred tables...

The aim of the research is to characterize chestnut honey by using physicochemical methods to achieve a specific profile. Determination of polyphenols content gives indications of the antioxidant properties of chestnut honey. Changes in quality parameters have been studied regarding acidity, pH, viscosity, dry matter and anthocyanin content. The obtained results indicate variations in the pH of honey samples between 4.9-6.7, the acidity of honey samples varied from 0.21 to 0.41. The honey viscosity was determined ...

Sources of magnetic field are often approximated by dipoles or current loops, however it this work they are approximated by magnetized prisms instead, which is possible due to equivalency between magnetized objects and currents. Distribution of effective magnetization is then obtained by solving inverse magnetometry problem using the adaptive method of refining the unknown values based on discrepancy between initial values and model values. Z-components of Earth?s magnetic field in IGRF-2005 model in geocentric co...