
<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/">
  <dc:date>2016</dc:date>
  <dc:subject xml:lang="eng">OSNO - Opšta sistematizacija naučnih oblasti, Hemijska termodinamika. Hemijska ravnoteža. Hemijska kinetika</dc:subject>
  <dc:subject xml:lang="srp">OSNO - Opšta sistematizacija naučnih oblasti, Hemijska termodinamika. Hemijska ravnoteža. Hemijska kinetika</dc:subject>
  <dc:subject xml:lang="srp">seme maline, seme kupine, brašno iz semena, ulje iz semena, termalna analiza, DSC, MDSC, TG, oksidacija ulja, kinetički parametri oksidacije</dc:subject>
  <dc:subject xml:lang="eng">raspberry seed, blackberry seed, seed flour, seed oil, thermal analysis, DSC, MDSC, TG, oxidation of oil, oxidation kinetic parameters</dc:subject>
  <dc:rights>http://creativecommons.org/licenses/by-nc-sa/2.0/at/legalcode</dc:rights>
  <dc:type>info:eu-repo/semantics/bachelorThesis</dc:type>
  <dc:contributor>Damjanović, Ljiljana, 1971-</dc:contributor>
  <dc:contributor>Simonović, Branislav, 1958-</dc:contributor>
  <dc:contributor>Dondur, Vera, 1948-</dc:contributor>
  <dc:contributor>Vrvić, Miroslav, 1952-</dc:contributor>
  <dc:identifier>https://phaidrabg.bg.ac.rs/o:12211</dc:identifier>
  <dc:identifier>cobiss:48110351</dc:identifier>
  <dc:identifier>thesis:3514</dc:identifier>
  <dc:language>srp</dc:language>
  <dc:description xml:lang="srp">Cilj ovog rada bio je da se ispitaju hemijske i termalne osobine i oksidativna stabilnost ulja i brašna iz semena kupine (R. fruticosus L., sorta Čačanska bestrna) i maline (Rubus idaeus L., sorta Vilamet). Analiziran je i uticaj sastava ulja (sadržaj masnih kiselina) i antioksidanata, koji su prirodno prisutni u uljima, na termalne osobine i oksidativnu stabilnost ovih ulja. Određeni su kinetički parametri: energija aktivacije (Ea), predeksponencijalni faktor (A) i konstanta brzine (k) procesa oksidacije ulja, u izotermskim i neizotermskim uslovima, i analizirano je kako zastupljenost pojedinih masnih kiselina u sastavu ulja utiče na njih...</dc:description>
  <dc:description xml:lang="eng">The objective of the present work was investigation of chemical and thermal properties of blackberry (R. fruticosus L., Čačak Thornless cultivar) and raspberry (Rubus idaeus L., Willamette cultivar) seed flours and oils, as well as oxidative stability of these berry seed oils. The impact of fatty acid composition of examined berry seed oils on their oxidative stability and thermal characteristics was analyzed, as well as the effect of antioxidants, which are naturally present in oils, on their oxidative stability. Comparison with the oxidative stability of pure fatty acids was performed. Also, the kinetic parameters (activation energy, Ea, pre-exponential factor, A, and rate constant, k) related to the oxidation process of analyzed oils were determined in isothermal and non-isothermal conditions...</dc:description>
  <dc:description xml:lang="srp">Fizička hemija - Hemijska kinetika i termodinamika / Physical Chemistry - Chemical Kinetics and Thermodynamics  
Datum odbrane: 10.06.2016.</dc:description>
  <dc:format>128 listova</dc:format>
  <dc:format>3400140 bytes</dc:format>
  <dc:creator>Micić, Darko M., 1983-</dc:creator>
  <dc:title xml:lang="srp">Hemijska i termalna analiza semena jagodastog voća : doktorska disertacija</dc:title>
</oai_dc:dc>