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Can the sprouting process applied to wheat improve the contents of vitamins and phenolic compounds and antioxidant capacity of the flour?
(Wiley, Hoboken, 2014)
The content of tocopherols, B vitamins, as well as free soluble, soluble conjugated and insoluble bound phenolic compounds was determined in untreated, steeped and sprouted wheat grains. Antioxidant capacity of whole wheat ...
Growth, proline accumulation and peroxidase activity in maize seedlings under osmotic stress
(Springer Heidelberg, Heidelberg, 2013)
The influence of osmotic stress induced by polyethylene glycol (PEG) on plant growth, proline content and activities of soluble peroxidases was studied on 12 maize inbred lines at seedling stage. Reduction of plant growth, ...
Protein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripening
(Wiley-Blackwell, Hoboken, 2016)
This study deals with proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated goat milk and ripened for fifty days. Proteolytic changes were reflected through the relatively ...
Fusarium head blight and grain yield losses of wheat in Serbia
(Cereal Res Inst, Szeged, 2008)
The objective of this study was to identify crop production factor, associated with FHB development in Serbian wheat. FHB index and weight losses, varying from 16% to 74% and from 1.8% to 38.3%, respectively, indicated ...
Toxigenic potential of Fusarium langsethiae isolates from Serbian wheat kernels
(Akademiai Kiado Zrt, Budapest, 2008)
The toxigenic potential of F. langsethiae cultures isolated from Serbian wheat kernels harvested in 2005 was investigated. In vitro experiments were performed at room temperature (24-28 degrees C) with two different media: ...
Rheological and Textural Properties of Short (Cookie) Dough Made with Two Types of Resistant Starch
(Wiley, Hoboken, 2013)
The influence of two types of resistant starch, type 3 (RS3) and type 4 (RS4), on the rheological and textural properties of short (cookie) dough was studied. RS3 or RS4 were added in dough as a replacement of flour in ...
Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean
(Springer, New York, 2013)
The total and individual phenolic profiles and their contribution to antioxidant capacities of seed coats and dehulled beans of black and yellow soybeans were investigated. In addition, lipoxygenase (LOX) and peroxidase ...
Incidence of Tilletia species in non-processed seed of Triticum aestivum in Vojvodina, Serbia
(Ista-Int Seed Testing Assoc, Bassersdorf, 2012)
With the growing importance of organic production and resurgence of bunt fungi in organic farming conditions, the present study was undertaken to determine incidence and contamination level of Tilletia species in conventionally ...
Antioxidative system in maize roots as affected by osmotic stress and different nitrogen sources
(Acad Sciences Czech Republic, Inst Experimental Botany, Praha 6, 2010)
The activities of antioxidative enzymes and contents of proline and total phenolics were assayed in roots of two maize (Zea mays L.) genotypes grown in a medium containing nitrate (NO3 (-)) or both nitrogen forms, nitrate ...
Characterisation of oat bran products with and without supercritical carbon dioxide extraction
(Blackwell Publishing, Oxford, 2007)
Morphology, starch structures and thermal and pasting properties of oat bran concentrate (OBC) and Nutrim-OB (NOB), a jet-cooked oat bran product, with or without supercritical carbon dioxide extraction (SCD) were studied. ...