Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Tomislava Grgic"'
Autor:
Antonella Pasqualone, Francesca Vurro, Carmine Summo, Mokhtar H. Abd-El-Khalek, Haneen H. Al-Dmoor, Tomislava Grgic, Maria Ruiz, Christopher Magro, Christodoulos Deligeorgakis, Cynthia Helou, Patricia Le-Bail
Publikováno v:
Foods, Vol 11, Iss 15, p 2326 (2022)
An in-depth survey was conducted by collecting information from web sources, supplemented by interviews with experts and/or bakers, to identify all the flat breads (FBs) produced in the nine Mediterranean countries involved in the FlatBreadMine Proje
Externí odkaz:
https://doaj.org/article/e1c3feff53ec4d0cac27f30b2f66a7e4
Autor:
Raquel Garzon, Nicola Gasparre, Antonella Pasqualone, Maria Papageorgiou, Tomislava Grgic, Patricia Le-Bail, Irene Pablos, Christelle Tomb, Christopher Magro, Cristina Rosell
Flatbreads are increasingly attracting consumers, driving them to new eating ways. To define and evaluate the nutritional intake provided by these products, flatbreads market of seven Mediterranean countries (France, Spain, Italy, Croatia, Greece, Ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::579a22c64a3b89c6663f2382db15b75b
https://www.bib.irb.hr/1238350
https://www.bib.irb.hr/1238350
Autor:
Bojana Voučko, Nikolina Čukelj Mustač, Ljiljana Nanjara, Saša Drakula, Tomislava Grgić, Duška Ćurić, Dubravka Novotni
Publikováno v:
Foods, Vol 13, Iss 21, p 3458 (2024)
Sourdough fermentation is rarely used for gluten-free flatbread (GFFB), a product that is challenging to produce, especially when using high-fiber ingredients that bring nutritional benefits but lead to physical deterioration. The aim of this study w
Externí odkaz:
https://doaj.org/article/d3f0fdf551f347cfa360b580d9ebab70
Publikováno v:
Fermentation, Vol 10, Iss 3, p 174 (2024)
Dough retardation is commonly used to extend dough shelf-life, but it poses a challenge for flatbreads due to their large surface. This study explored the sourdough fermentation of oats and barley, addressing challenges in the retardation of dough fo
Externí odkaz:
https://doaj.org/article/f63d1563aec049f988ee9c69265391f7
Publikováno v:
Foods, Vol 10, Iss 1, p 193 (2021)
In this study, we designed high fiber cookie recipe without using additives by means of extrusion-based 3D printing. We aimed to relate printing quality and cookie physical properties with dough rheology and dietary fiber content depending on the flo
Externí odkaz:
https://doaj.org/article/f6d85d4508cc4ff6ac6ca5ba7e3931d7