Effect of wheat bran and whole wheat flour on manti quality

Autor: EDA AKTAS-AKYILDIZ

Publikováno v: Anais da Academia Brasileira de Ciências, Vol 95, Iss suppl 2 (2023)

Abstract Wheat bran and whole wheat flour are excellent dietary fibre (DF) sources which are widely used in food industry to produce high fibre food products. Although they are successfully utilized in several cereal based food formulations, there is

Externí odkaz: https://doaj.org/article/f7ac599022b544ada457298c4b03f18f

Minimisation of vitamin losses in fortified cookies by response surface methodology and validation of the determination methods

Autor: Hamit Köksel, Eda Aktas-Akyildiz

Food fortification is one of the global strategies to decrease micronutrient deficiency in the society. Flour, cereal products including cookies, are significant vehicles for food fortification. In this study, flour was fortified with thiamine, ribof

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8bfe117b14a0c661a88cf7303c6c05af
https://hdl.handle.net/11491/7414

Extraction of soluble β-glucan from oat and barley fractions: Process efficiency and dispersion stability

Autor: E. Hytönen, Eda Aktas-Akyildiz, Juhani Sibakov, M. Nappa, Hamit Köksel, Kaisa Poutanen

Publikováno v: Aktas-Akyildiz, E, Sibakov, J, Nappa, M, Hytönen, E, Koksel, H & Poutanen, K 2018, ' Extraction of soluble β-glucan from oat and barley fractions : Process efficiency and dispersion stability ', Journal of Cereal Science, vol. 81, pp. 60-68 . https://doi.org/10.1016/j.jcs.2018.03.007

This study comprises laboratory-scale extraction of soluble ?-glucan (BG) from oat (16 and 32% BG) and barley (12 and 32% BG) fractions, investigation of chemical composition and stability of dispersions prepared from water extracts and techno-econom

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6991f464cf6b1ea1d4b66655208f1037
https://hdl.handle.net/11491/983