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Chemical composition, antioxidant properties, and in vitro digestibility of flour and ground hulls of differently coloured oat varieties
(Beograd : Srpsko hemijsko društvo, 2023)
Whole grain cereals are regarded as key components of nutrition due to their health-promoting properties. Oats (Avena sativa
L.) are naturally gluten-free cereals suited for the gluten-intolerant and individuals with ...
Karakterizacija kukuruznog skroba kao produkta mokrog mlevenja zrna u cilju njgove upotrebe u prehrambenoj industriji / Characterization of maize starch as a product of wet grain milling for its use in the food industry
(Beograd : Društvo genetičara Srbije, 2023)
Skrob je glavna komponenta zrna kukuruza koja se akumulira u endospermu
i čini oko 70% suve materije. U ovom radu, sa ciljem određivanja mogućnosti
primene u prehrambenoj industiji, vršena je karakterizacija skroba deset ...
Effect of Ultrasonic and Hydrothermal Treatment on Digestibility and Antioxidant Properties of Whole Wheat Flour with Different Amylose Content
(Zagreb : Faculty of Food Technology and Biotechnology, University of Zagreb, 2023)
The consumption of whole grain cereal flour contributes to increased
intake of dietary fibre and phenolic compounds beneficial to human health. However,
whole grain flour also has some disadvantages, such as poor baking ...
The influence of food matrix on the in vitro digestibility of wholegrain cereals and their antioxidant properties
(Porto : University of Porto, Faculty of Pharmacy, 2024)
Wholegrain flours have drawn particular attention lately because of their potential to enhance life quality by preventing diseases
linked to poor nutrition and by displaying numerous health benefits. The food matrix, which ...
Influence of particle size distribution on in vitro digestibility and nutritional quality of differently coloured wholegrain maize flours
(Journal of Food and Nutrition Research, 2023)
Maize (Zea mays L.) is one of the most important cereal crops in the world, along with wheat and rice. Considering
that many physical and chemical factors influence the digestibility of food and feed ingredients, this ...
Quality parameters of silage maize hybrids for ruminant feed
(Čačak : Univerzitet u Kragujevcu, Agronomski fakultet u Čačku, 2024)
Silage is a byproduct of carefully regulated fermentation that takes
place in anaerobic environments where oxygen is absent and is fed to farm
animals. When it comes to biomass quality, yield, ensiling suitability, ...
Model prediction of ruminal dry matter digestibility of serbian maize genotypes
(Bergamo : Istituto Sperimentale per la Cerealicoltura Sezione, 2024)
The focus of this study is on the physical quality traits, the carbohydrates and in vitro dry matter digestibility
(IVDMD) of various maize kernel genotypes produced in Serbia. Furthermore, the aim was to determine the ...