Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Lucie Jurkaninová"'
Autor:
Lucie Jurkaninová, Ivan Švec, Iva Kučerová, Michaela Havrlentová, Matěj Božik, Pavel Klouček, Olga Leuner
Publikováno v:
Applied Sciences, Vol 14, Iss 11, p 4831 (2024)
Consumers are more interested in replacing commonly used chemical preservatives with natural substances. The effect of 5, 10, 20, 40, and 80 mg of thyme and lemongrass essential oils (THY and LMG, respectively) per 100 g of wheat flour was studied fr
Externí odkaz:
https://doaj.org/article/a2233dda74f6493eaada856a5d28d31e
Publikováno v:
Foods, Vol 13, Iss 3, p 500 (2024)
Cereal (1,3)(1,4)-β-d-glucans, known as β-d-glucans, are cell wall polysaccharides observed in selected plants of grasses, and oats and barley are their good natural sources. Thanks to their physicochemical properties β-d-glucans have therapeutic
Externí odkaz:
https://doaj.org/article/085c95a9a41e46f98c894826a22a00d3
Publikováno v:
Life, Vol 13, Iss 6, p 1387 (2023)
This review consolidates current knowledge on β-D-glucans in Poales and presents current findings and connections that expand our understanding of the characteristics, functions, and applications of this cell wall polysaccharide. By associating info
Externí odkaz:
https://doaj.org/article/3080c9832a9641c98daff7aede086105
Publikováno v:
Czech Journal of Food Sciences, Vol 39, Iss 2, Pp 65-70 (2021)
Rye is a nutritionally and healthy valuable cereal. It is a significant substrate for biotechnological processing. This review presents the basic procedures for rye sourdough refreshing, the characteristics of used LAB and yeast, the types of sourdou
Externí odkaz:
https://doaj.org/article/ffe5f311b4914829a21d8a9097fc78fc
Publikováno v:
Czech Journal of Food Sciences, Vol 39, Iss 1, Pp 3-8 (2021)
Rye is a later cereal compared to wheat and barley. The main use of rye in human nutrition consists in the processing of grain to flour (dark and wholemeal) and in the baking industries in sourdough and bread making. During the last fifty years, ther
Externí odkaz:
https://doaj.org/article/d68baf4779b342ef9cd7b941a207e169
Publikováno v:
Applied Sciences, Vol 11, Iss 13, p 6138 (2021)
Wholemeal flours from various cereals and pseudocereals are a valuable source of nutritionally important fiber components, especially beta-glucans and arabinoxylans, as well as bioactive substances accompanying dietary fiber. Most types of whole-whea
Externí odkaz:
https://doaj.org/article/9aa4105f5fdd49c4af92aa816efb3219
The paper summarizes the current knowledge about the structure, species, and content differ-ences of β-D-glucans as a storage and functional component, especially of cereal grains. The pa-per also provides comprehensive information on the biosynthes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::08cf977a57d38548ae40e81e35214bf3
https://doi.org/10.20944/preprints202305.0507.v1
https://doi.org/10.20944/preprints202305.0507.v1
Publikováno v:
Czech Journal of Food Sciences. 39:3-8