Škrbić, Biljana

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  • Škrbić, Biljana (2)
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Author's Bibliography

Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities

Žilić, Slađana; Dodig, Dejan; Saratlić, Goran; Hadži-Tašković-Šukalović, Vesna; Maksimović, Milan; Škrbić, Biljana

(Wiley-Blackwell, Hoboken, 2010)

TY  - JOUR
AU  - Žilić, Slađana
AU  - Dodig, Dejan
AU  - Saratlić, Goran
AU  - Hadži-Tašković-Šukalović, Vesna
AU  - Maksimović, Milan
AU  - Škrbić, Biljana
PY  - 2010
UR  - http://rik.mrizp.rs/handle/123456789/341
AB  - P>Potential beneficial components, including proteins, total phenolics, total flavonoids, carotenoids, tocopherols, and DPPH radical scavenging activity, were investigated in wholemeal of ten bread (T. aestivum L.) and ten durum (T. durum Desf.) novel wheat genotypes. In addition, the activity rate of lipoxygenase (LOX) and peroxidase (POD) enzymes implicated in the antioxidant metabolism was determined. The protein contnet and the antioxidant properties varied according to the two different wheat species, as well as, between the different bread and durum wheat genotypes themselves. The results indicated significant differences in proteins and antioxidant compounds between bread and durum wheat. Higher total proteins, wet gluten and antioxidants contents, combined with lower LOX and POD activities, point to a higher nutritive value of durum wheat than bread wheat.
PB  - Wiley-Blackwell, Hoboken
T2  - International Journal of Food Science and Technology
T1  - Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities
VL  - 45
IS  - 7
SP  - 1360
EP  - 1367
DO  - 10.1111/j.1365-2621.2010.02251.x
UR  - conv_760
ER  - 
@article{
author = "Žilić, Slađana and Dodig, Dejan and Saratlić, Goran and Hadži-Tašković-Šukalović, Vesna and Maksimović, Milan and Škrbić, Biljana",
year = "2010",
abstract = "P>Potential beneficial components, including proteins, total phenolics, total flavonoids, carotenoids, tocopherols, and DPPH radical scavenging activity, were investigated in wholemeal of ten bread (T. aestivum L.) and ten durum (T. durum Desf.) novel wheat genotypes. In addition, the activity rate of lipoxygenase (LOX) and peroxidase (POD) enzymes implicated in the antioxidant metabolism was determined. The protein contnet and the antioxidant properties varied according to the two different wheat species, as well as, between the different bread and durum wheat genotypes themselves. The results indicated significant differences in proteins and antioxidant compounds between bread and durum wheat. Higher total proteins, wet gluten and antioxidants contents, combined with lower LOX and POD activities, point to a higher nutritive value of durum wheat than bread wheat.",
publisher = "Wiley-Blackwell, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities",
volume = "45",
number = "7",
pages = "1360-1367",
doi = "10.1111/j.1365-2621.2010.02251.x",
url = "conv_760"
}
Žilić, S., Dodig, D., Saratlić, G., Hadži-Tašković-Šukalović, V., Maksimović, M.,& Škrbić, B.. (2010). Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities. in International Journal of Food Science and Technology
Wiley-Blackwell, Hoboken., 45(7), 1360-1367.
https://doi.org/10.1111/j.1365-2621.2010.02251.x
conv_760
Žilić S, Dodig D, Saratlić G, Hadži-Tašković-Šukalović V, Maksimović M, Škrbić B. Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities. in International Journal of Food Science and Technology. 2010;45(7):1360-1367.
doi:10.1111/j.1365-2621.2010.02251.x
conv_760 .
Žilić, Slađana, Dodig, Dejan, Saratlić, Goran, Hadži-Tašković-Šukalović, Vesna, Maksimović, Milan, Škrbić, Biljana, "Bread and durum wheat compared for antioxidants contents, and lipoxygenase and peroxidase activities" in International Journal of Food Science and Technology, 45, no. 7 (2010):1360-1367,
https://doi.org/10.1111/j.1365-2621.2010.02251.x .,
conv_760 .
16
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23

Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties

Škrbić, Biljana; Milovac, Snezana; Dodig, Dejan; Filipcev, Bojana

(Elsevier Sci Ltd, Oxford, 2009)

TY  - JOUR
AU  - Škrbić, Biljana
AU  - Milovac, Snezana
AU  - Dodig, Dejan
AU  - Filipcev, Bojana
PY  - 2009
UR  - http://rik.mrizp.rs/handle/123456789/271
AB  - Barley is a desirable food ingredient, with health benefits provided by a p-glucan fibre fraction. A hull-less barley flour and flakes were incorporated into white and wholegrain wheat bread in quantities usually applied in practice. The breads were evaluated for nutritional composition and sensory properties and compared to standard products as controls. The supplemented breads were high in fibre, zinc and selenium content. It was estimated that a 300-gram daily portion of such breads could meet up to 40% of dietary recommended intakes for selenium and 70-75% of recommended daily values for beta-glucan. Regarding sensory quality, the only significant differences (p  lt  0.05) were higher taste and lower volume in the white supplemented breads and lower crumb elasticity in the white bread made with barley flour. Hull-less barley can substantially contribute to an adequate intake of selenium and beta-glucan. In addition, supplemented breads were not found to pose a significant risk, with regard to excessive intakes of heavy elements (Pb, Cd, As).
PB  - Elsevier Sci Ltd, Oxford
T2  - Food Chemistry
T1  - Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties
VL  - 115
IS  - 3
SP  - 982
EP  - 988
DO  - 10.1016/j.foodchem.2009.01.028
UR  - conv_719
ER  - 
@article{
author = "Škrbić, Biljana and Milovac, Snezana and Dodig, Dejan and Filipcev, Bojana",
year = "2009",
abstract = "Barley is a desirable food ingredient, with health benefits provided by a p-glucan fibre fraction. A hull-less barley flour and flakes were incorporated into white and wholegrain wheat bread in quantities usually applied in practice. The breads were evaluated for nutritional composition and sensory properties and compared to standard products as controls. The supplemented breads were high in fibre, zinc and selenium content. It was estimated that a 300-gram daily portion of such breads could meet up to 40% of dietary recommended intakes for selenium and 70-75% of recommended daily values for beta-glucan. Regarding sensory quality, the only significant differences (p  lt  0.05) were higher taste and lower volume in the white supplemented breads and lower crumb elasticity in the white bread made with barley flour. Hull-less barley can substantially contribute to an adequate intake of selenium and beta-glucan. In addition, supplemented breads were not found to pose a significant risk, with regard to excessive intakes of heavy elements (Pb, Cd, As).",
publisher = "Elsevier Sci Ltd, Oxford",
journal = "Food Chemistry",
title = "Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties",
volume = "115",
number = "3",
pages = "982-988",
doi = "10.1016/j.foodchem.2009.01.028",
url = "conv_719"
}
Škrbić, B., Milovac, S., Dodig, D.,& Filipcev, B.. (2009). Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties. in Food Chemistry
Elsevier Sci Ltd, Oxford., 115(3), 982-988.
https://doi.org/10.1016/j.foodchem.2009.01.028
conv_719
Škrbić B, Milovac S, Dodig D, Filipcev B. Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties. in Food Chemistry. 2009;115(3):982-988.
doi:10.1016/j.foodchem.2009.01.028
conv_719 .
Škrbić, Biljana, Milovac, Snezana, Dodig, Dejan, Filipcev, Bojana, "Effects of hull-less barley flour and flakes on bread nutritional composition and sensory properties" in Food Chemistry, 115, no. 3 (2009):982-988,
https://doi.org/10.1016/j.foodchem.2009.01.028 .,
conv_719 .
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