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The technological, nutritional and medical aspects of wheat proteins

dc.creatorSimić, Marijana
dc.creatorŽilić, Slađana
dc.date.accessioned2020-07-08T13:05:04Z
dc.date.available2020-07-08T13:05:04Z
dc.date.issued2018
dc.identifier.issn0018-6872
dc.identifier.urihttp://rik.mrizp.rs/handle/123456789/783
dc.description.abstractPšenica je jedna od najvažnijih biljnih kultura koja se koristi u ishrani ljudi kao glavni izvor energije, proteina i dijetalnih vlakana. Uprkos relativno ni-skom sadržaju proteina hranljivu vrednost proteina pšenice ne bi trebalo potcenjivati. Kvalitet brašna, reološke i funkcionalne karakteristike testa i pekarskih proizvoda umnogome zavise od proteina pšenice. Proteini pše-ničnog zrna pokazuju visoku kompleksnost i različit međusobni stepen interakcije zbog čega je njihova karakterizacija teška. Uprkos njihovom ključnom uticaju na kvalitet testa i tehnološki kvalitet različitih proizvoda, glutenski proteini mogu uticati na zdravlje genetski podložnih osoba.sr
dc.description.abstractWheat is one of the most important cereal crops worldwide and it is a major source of energy, protein, and dietary fi bre in human nutrition. Despite its relatively low protein content the nutritional importance of wheat proteins should not be underestimated. Wheat fl our quality, rheological and tech-nological properties of dough and bakery products are largely determined by the proteins. Wheat proteins show high complexity and diff erent interac-tions with each other, thus making them diffi cult to characterise. Despite from their key role in dough quality, gluten proteins can aff ect health in ge-netically susceptible individuals.en
dc.language.isosrsr
dc.language.isoensr
dc.publisherBeograd : Društvo za ishranu Srbijesr
dc.rightsopenAccesssr
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceHrana i ishranasr
dc.subjectpšenicasr
dc.subjectproteinisr
dc.subjectglutensr
dc.subjecttehnološka svojstvasr
dc.subjecttestosr
dc.subjectcelijakijasr
dc.subjectwheatsr
dc.subjectproteinssr
dc.subjectglutensr
dc.subjecttechnological propertiessr
dc.subjectdoughsr
dc.subjectcoeliac diseasesr
dc.titleProteini pšenice sa tehnološkog, nutritivnog i zdravstvenog aspektasr
dc.titleThe technological, nutritional and medical aspects of wheat proteinsen
dc.typearticlesr
dc.rights.licenseBYsr
dc.rights.holderCC BY-SAsr
dc.citation.volume59
dc.citation.issue2
dc.citation.spage68
dc.citation.epage73
dc.identifier.doi10.5937/HraIsh1802068S
dc.identifier.fulltexthttp://rik.mrizp.rs/bitstream/id/4153/2018-Hrana_i_ishrana-59-2-68-73_0018-68721802068S.pdf
dc.type.versionpublishedVersionsr


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