This study discusses the evolution of the Serbian part of Tisa (Tisza/Theiss) valley in the context of phase meandering process during the Late Pleniglacial and Holocene. This study is focused on the subsiding central part of the Pannonian (Carpathian) Basin in the Vojvodina province. Palaeomeanders are reconstructed by using digital elevation models. Large number of old river beds are eroded and filled with deposits, and only a few remainings of them can be found on modern maps. The identification of these channels were achieved by studying historical maps of the region, and by creation of a digital elevation model. Spatial disposal and altitude correlation allowed identification of several palaeomeander generations in the Tisa valley. The formation of different generations are the result of concurrence influences of neo-tectonic processes of subduction in the western part of the Great Hungarian Plain and climate variability during the Late Pleistocene and Holocene. Studying hydro-geomorphologic characteristics of meanders is based on determination and analysis of their characteristic parameters: wavelength, arc length and radius of curvature

The Carpathian Basin contains some of the best preserved loess deposits in Europe, including some of the continent's longest and best resolved climate records. Large areas of the basin have been intensively investigated in recent years, although deposits in the east remain largely unstudied, despite considerable regional variation in climate records. Here we discuss the sedimentary record exposed in the Orlovat brickyard using detailed litho‐ and pedo‐stratigraphic, enviromagnetic parameters and luminescence dating. The results show an atypical Late Pleistocene succession for the Carpathian Basin. Notably, the normally widespread pedocomplex V‐L1S1 is missing. This contrasts with other parts of the sequence, which appear highly resolved, such as the thicker pedocomplex V‐S1 and the detailed transitions between modern pedocomplexes V‐S0 and the last glacial loess unit V‐L1. The luminescence chronology demonstrates a lack of intensive pedogenesis during the Early Holocene and raises an important general question about the beginning of Holocene soil formation in the region. The later Holocene soil formation adds to a growing body of evidence that suggests more complex terrestrial responses of climate to global climate change. This evidence weakens the validity of previously generalized direct stratigraphic correlations between regional terrestrial environmental archives, and global marine and ice core records.

External impact on the development of fluvial systems is generally exerted by changes in sea level, climate and tectonic movements. In this study, it is shown that a regional to local differentiation of fluvial response may be caused by semi-direct effects of climate change and tectonic movement; for example, vegetation cover, frozen soil, snow cover and longitudinal gradient. Such semi-direct effects may be responsible for specific fluvial activity resulting in specific drainage patterns, sedimentation series and erosion–accumulation rates. These conclusions are exemplified by the study of the fluvial archives of the Tis(z)a catchment in the Pannonian Basin in Hungary and Serbia from the middle of the last glacial to the Pleistocene–Holocene transition. Previous investigations in that catchment are supplemented here by new geomorphological–sedimentological data and OSL-dating. Specific characteristics of this catchment in comparison with other regions are the preponderance of meandering systems during the last glacial and the presence of very large meanders in given time intervals.

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In this paper the bioethanol production in batch culture by free Saccharomyces cerevisiae cells from thick juice as intermediate product of sugar beet processing was examined. The obtained results suggest that it is possible to decrease fermentation time for the cultivation medium based on thick juice with starting sugar content of 5-15 g kg-1. For the fermentation of cultivation medium based on thick juice with starting sugar content of 20 and 25 g kg-1 significant increase in ethanol content was attained during the whole fermentation process, resulting in 12.51 and 10.95 dm3 m-3 ethanol contents after 48 h, respectively. Other goals of this work were to investigate the possibilities for experimental results prediction using artificial neural networks (ANNs) and to find its optimal topology. A feed-forward back-propagation artificial neural network was used to test the hypothesis. As input variables fermentation time and starting sugar content were used. Neural networks had one output value, ethanol content, yeast cell number or sugar content. There was one hidden layer and the optimal number of neurons was found to be nine for all selected network outputs. In this study transfer function was tansig and the selected learning rule was Levenberg-Marquardt. Results suggest that artificial neural networks are good prediction tool for selected network outputs. It was found that experimental results are in very good agreement with computed ones. The coefficient of determination (the R-squared) was found to be 0.9997, 0.9997 and 0.9999 for ethanol content, yeast cell number and sugar content, respectively

The focus of this study was the loess plateau located in the Tamiš River valley in the central part of Banat region (northern Serbia). This morphologic unit has been formed by the loess accumulation process during the last two glacial periods. Digital elevation model (DEM) is based on the 1:25.000 scale topographic maps. Detailed geomorphologic and hypsometric maps are provided with selected cross sections. The borders of the plateau and spatial distribution of the micromorphology are precisely defined on DEM. The plateau rises gradually from the Upper Pleistocene terrace on the north and northwest, while to the east and south slopes and vertical bluffs were controlled by the lateral erosion process of surrounding channels and by the weathering process on the loess. The plateau has an atypical morphology characterized by reduced geomorphologic diversity. Loess topography is significantly flattened by human impact. Its micromorphology is characterised by shallow depressions and gullies.

Article Highlights• Dough and bread quality of substandard flour can be improved by using TG and L-AA • RSM was applied in the analysis of the individual and interactive effect of TG and L-AA • TG has more linear effect in the fermentation process, on the crumb quality than L-AA • L-AA has a much greater effect on the specific volume of bread than TG • Desirability function defines optimum dose of TG and L-AA for sample of flour substandard quality AbstractOver the past decade, extreme variations in climatic conditions have been observed, which in combination with inadequate agro techniques lead to decreased quality of mercantile wheat, i.e. flour. The application of improvers can optimise the quality of substandard wheat flour. This paper focuses on systematic analysis of individual and interaction effects of ascorbic acid and transglutaminase as dough strengthening improvers. The effects were investigated using response surface methodology. Transglutaminase had much higher linear effect on the rheological and fermentative properties of dough from substandard flour than L-ascorbic acid. Both transglutaminase and L-ascorbic acid additions had a significant linear effect on the increase of bread specific volume. Effects of transglutaminase and ascorbic acid are dependent on the applied concentrations and it is necessary to determine the optimal concentration in order to achieve the maximum quality of the dough and bread. Optimal levels of tested improvers were determined using appropriate statistical techniques, which applied the desirability function. It was found that the combination of 30 mg/kg of transglutaminase and 75.8 mg/kg of L-ascorbic acid achieved positive synergistic effects on rheological and fermentative wheat dough properties, as well on textural properties and specific volume of bread made from substandard quality flour.Keywords: substandard quality flour, transglutaminase, L-ascorbic acid, optimization.Over the past decade, an appreciable stagnation of quality and yield of mercantile wheat at the global, regional and local levels has occurred [1][2][3][4]. This phenomenon is the consequence of more

Cell immobilisation in alcoholic fermentation has been extensively studied during the past few decades because of its technical and economical advantages over those of free cell systems. A biocatalyst was prepared by immobilising a commercial Saccharomyces cerevisiae strain (baker yeast) on corn stem ground tissue for use in alcoholic fermentation. For this purpose, the yeast cells were submitted to the batch tests 'in situ' adsorption onto pieces of the corn stem ground tissue. Cells immobilisation was analysed by optical microscopy. It was determined that the addition of the corn stem ground tissue led to an increase of the pH value, total dissolved salts content, and sugar content in fermentation medium. The addition of 5 and 10g of the corn stem ground tissue per liter of medium, increased ethanol yield, decreased amount of residual sugar and the cells immobilisation was effective. Corn stem is one of the abundant, available, inexpensive, stable, reusable, nontoxic celulosic biomaterial with high porosity, which facilitates the transmission of substrates and products between carrier and medium. The prepared immobilised biocatalyst showed higher fermentation activity than free cells. The results indicate that corn stem might be an interesting support for yeast cell immobilisation, and also a cheap alternative recourse of mineral components with possibility of application for improving ethanol productivities