Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Burcu BAUMGARTNER"'
Publikováno v:
Journal of Agricultural Sciences, Vol 29, Iss 1, Pp 200-208 (2023)
Dietary fiber plays a crucial role in human diet due to their healthpromoting effects. Cereal brans are widely used for fiber enrichment of bakery products; however, their high phytic acid content, mostly localized in the aleurone layer, lowers the n
Externí odkaz:
https://doaj.org/article/05152e127f5d42e5af576d147c1a1e7e
Publikováno v:
Volume: 29, Issue: 1 200-208
Journal of Agricultural Sciences
Tarım Bilimleri Dergisi
Journal of Agricultural Sciences
Tarım Bilimleri Dergisi
Dietary fiber plays a crucial role in human diet due to their healthpromoting effects. Cereal brans are widely used for fiber enrichment of bakery products; however, their high phytic acid content, mostly localized in the aleurone layer, lowers the n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a049491bba0f39efced38175ae3dc83c
https://dergipark.org.tr/tr/pub/ankutbd/issue/75312/1001981
https://dergipark.org.tr/tr/pub/ankutbd/issue/75312/1001981
Publikováno v:
Journal of Cereal Science. 80:24-30
Oat bran is widely used for enrichment of health-oriented products due to their high dietary fiber (DF) and bioactive compounds contents. However, its high phytic acid (PA) content generally is overlooked. PA is an antinutrient which decreases bioava
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9a92da5cfa05e1f32e8243cefe0e038e
https://doi.org/10.1016/j.jcs.2018.01.011
https://doi.org/10.1016/j.jcs.2018.01.011
Publikováno v:
Journal of Texture Studies. 49:84-93
Wheat bran and rice bran were concentrated in terms of dietary fiber and were dephytinized by two different methods (fermentation and hydrothermal). Untreated, concentrated, concentrated-dephytinized by fermentation method, and concentrated-dephytini
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d69e5d42d51afeec3bd52aa58a7d9438
https://doi.org/10.1111/jtxs.12286
https://doi.org/10.1111/jtxs.12286
Publikováno v:
Food chemistry. 246
Three different wheat cultivars (Bezostaya, Eser and Cesit-1252) at four maturity stages were processed into firik which is a whole wheat-based ethnic food by using traditional cooking method. Some nutritional and antinutritional (moisture, ash, prot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::277034bd272bb6c8bd21efc58e157d8b
https://pubmed.ncbi.nlm.nih.gov/29291833
https://pubmed.ncbi.nlm.nih.gov/29291833