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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 ...
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 ...