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The effect of pretreatment and matrix on the in vitro digestibility, nutrient bioavailability, and antioxidant properties of cereal grain-based food ingredients
(Novi Sad : University of Novi Sad, Faculty of Technology, 2022)
Regardless of the continent, nation, or dietary preferences, cereals have, for centuries, been among the indispensable staple food ingredients. The value of these grains is immeasurable for humankind, given that they provide ...
Changes in techno-functional properties of maize flours induced by dry-heat treatment
(Novi Sad : University of Novi Sad, Faculty of Technology, 2022)
of the flours by reducing the enzyme activity and moisture content. Besides the biological effects, the dry-heat process has a significant impact on the techno-functional and nutritional properties of flours. Hence, the ...