Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Filipović Nada K."'
Publikováno v:
Hemijska Industrija, Vol 69, Iss 4, Pp 417-423 (2015)
The research was conducted with the aim of examining the presence of toxic elements (Pb, Cd, As and Hg) and essential elements (Zn, Cu, Fe and Mn) in selected samples of wheat flour and bran by Inductively Coupled Plasma Mass Spectrometry. The pri
Externí odkaz:
https://doaj.org/article/fa7434fb24c641cb829c74bf141ce36d
Autor:
Filipović Jelena S., Miladinović Zoran P., Pezo Lato L., Filipović Nada K., Filipović Vladimir S., Jevtić-Vukmirović Aleksandra S.
Publikováno v:
Hemijska Industrija, Vol 69, Iss 1, Pp 59-65 (2015)
This paper deals with the characteristics of spelt pasta enriched with eggs. Eggs were added to spelt farina in the quantity of 0, 124 or 248 g/kg (equivalent to 0, 3 or 6 eggs, respectively). Post-hoc Tukey’s HSD test at 95% confidence limit sh
Externí odkaz:
https://doaj.org/article/252536c89a27476d88ffb71f95263032
Publikováno v:
Acta Periodica Technologica, Vol 2014, Iss 45, Pp 23-31 (2014)
This paper investigates the convenience of different chemical and rheological methods for determining the quality of two spelt cultivars for pasta making and the influence of egg quantity on whole meal pasta quality. Post-hoc Tukey’s HSD test at
Externí odkaz:
https://doaj.org/article/77f5b542074a4ba895e5ded140478016
Autor:
Petrov Verica D., Filipović Nada K.
Publikováno v:
Acta Periodica Technologica, Vol 2011, Iss 42, Pp 111-121 (2011)
The influence of wheat black point kernels on selected indicators of wheat flour quality - farinograph and extensograph indicators, amylolytic activity, wet gluten and flour ash content, were examined in this study. The examinations were conducted on
Externí odkaz:
https://doaj.org/article/62228d2337df4c519aec19be49887660
Publikováno v:
Acta Periodica Technologica, Vol 2008, Iss 39, Pp 69-76 (2008)
Selected samples of the different wheat varieties grown in the local region were tested for the content of undesirable metals in wheat grains, bran and flourdetermined by atomic absorption spectrophotometry. The results obtained show significant vari
Externí odkaz:
https://doaj.org/article/e785b1e2e9ef406ca2490713772b61d1
Publikováno v:
Acta Periodica Technologica, Vol 2004, Iss 35, Pp 25-29 (2004)
The additive of acceptable sensory, physical and chemical and microbiological characteristics was made from cossettes. Great water binding capacity related to microcrystals of cellulose qualifies this additive as a desired one in bread making process
Externí odkaz:
https://doaj.org/article/0b6f3ac0a9dd48b9ac9e3ec651934900
Publikováno v:
Časopis za procesnu tehniku i energetiku u poljoprivredi / PTEP
This study presents results of production optimization of high quality bread with 20% of micronised maize. Bread with a share of 20% of micronised grain contains all biologically valuable constituents of maize kernel, while by its sensory properties
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4870::cf1cc9e482e20725755ae5fcd7d40467
https://hdl.handle.net/21.15107/rcub_rik_70
https://hdl.handle.net/21.15107/rcub_rik_70
Quality of spelt pasta enriched with eggs and identification of eggs using 13C MAS NMR spectroscopy.
Autor:
Filipović, Jelena S., Miladinović, Zoran P., Pezo, Lato L., Filipović, Nada K., Filipović, Vladimir S., Jevtić-Vukmirović, Aleksandra S.
Publikováno v:
Chemical Industry / Hemijska Industrija; 2015, Vol. 69 Issue 1, p59-65, 7p