Zobrazeno 1 - 10
of 106
pro vyhledávání: '"cereal flours"'
Autor:
Chrysoula-Evangelia Karachaliou, Georgios Koukouvinos, Grigoris Zisis, Dimosthenis Kizis, Evangelia Krystalli, George Siragakis, Dimitris Goustouridis, Sotirios Kakabakos, Panagiota Petrou, Evangelia Livaniou, Ioannis Raptis
Publikováno v:
Biosensors, Vol 12, Iss 10, p 877 (2022)
Ochratoxin A (OTA) is one of the most toxic naturally encountered contaminants and is found in a variety of foods and beverages, including cereals and wine. Driven by the strict regulations regarding the maximum allowable OTA concentration in foodstu
Externí odkaz:
https://doaj.org/article/427d0a2d94a6433ea68b5ee619b70487
Publikováno v:
Agronomía Mesoamericana, Volume: 34, Issue: 2, Article number: 51970, Published: AUG 2023
Resumen Introducción. El lactosuero es el residuo líquido obtenido de la fabricación de quesos con valor nutricional aprovechable. Contiene el 95 % de la lactosa, 25 % de las proteínas y 8 % de la materia grasa del total de componentes de la lech
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2c408e1e9a9d1dee6db44bc6f689e81
http://www.scielo.sa.cr/scielo.php?script=sci_arttext&pid=S1659-13212023000200015&lng=en&tlng=en
http://www.scielo.sa.cr/scielo.php?script=sci_arttext&pid=S1659-13212023000200015&lng=en&tlng=en
Publikováno v:
Acta Universitatis Sapientiae: Alimentaria, Vol 10, Iss 1, Pp 107-115 (2017)
Cereals are the most important food sources worldwide. Nowadays, there is an increase in the interest for sorghum and millet grains due to their nutritional quality and health benefits. Our aim was to determine the total polyphenol (TPC) and total fl
Externí odkaz:
https://doaj.org/article/9d0fdf424ae74eb2b5f5251fdbf0d82b
Autor:
García-González, Mercedes Caridad, Crespo-Zafra, Lourdes Mariana, Macías-González, Armando Antonio, Varela-De Moya, Humberto Silvio
Publikováno v:
REVISTA CIENTÍFICA MULTIDISCIPLINARIA ARBITRADA YACHASUN-ISSN: 2697-3456; Vol. 7 No. 12 (2023): REVISTA CIENTÍFICA YACHASUN; 188-205
REVISTA CIENTÍFICA MULTIDISCIPLINARIA ARBITRADA YACHASUN-ISSN: 2697-3456; Vol. 7 Núm. 12 (2023): REVISTA CIENTÍFICA YACHASUN; 188-205
REVISTA CIENTÍFICA MULTIDISCIPLINARIA ARBITRADA YACHASUN-ISSN: 2697-3456; Vol. 7 Núm. 12 (2023): REVISTA CIENTÍFICA YACHASUN; 188-205
The aim of the research was to compile published studies on the nutritional fortification of cereal flours with Pleurotus ostreatus and its importance in the production of consumer foods such as pasta, breads, biscuits, pizzas and sweets. Original an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=issn26973456::c8229dfdacb21fbafa671aa35a7f2d40
https://editorialibkn.com/index.php/Yachasun/article/view/321
https://editorialibkn.com/index.php/Yachasun/article/view/321
Akademický článek
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Akademický článek
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Autor:
Plavšić, Dragana
Publikováno v:
CRIS UNS
Универзитет у Новом Саду
Универзитет у Новом Саду
Predmet doktorske disertacije obuhvata ispitivanje uticaja etarskih ulja lekovitih i začinskih biljaka (mente, kima i ruzmarina) na rast plesni izolovanih iz različitih žitarica i njihovih mlinskih proizvoda, kao i na mikrobiološku ispravnost i o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::606be6d235b973c05d05ea9c8dc17aed
https://www.cris.uns.ac.rs/DownloadFileServlet/Disertacija161960958926181.pdf?controlNumber=(BISIS)117790&fileName=161960958926181.pdf&id=17768&source=OpenAIRE&language=en
https://www.cris.uns.ac.rs/DownloadFileServlet/Disertacija161960958926181.pdf?controlNumber=(BISIS)117790&fileName=161960958926181.pdf&id=17768&source=OpenAIRE&language=en
Publikováno v:
Biotechnologie, Agronomie, Société et Environnement, Vol 3, Iss 2, Pp 69-77 (1999)
Composite breads based on sorghum-wheat flour blends and textural analysis. Breadmaking properties of flour blends containing various levels of sorghum flour with wheat flour were investigated. Good quality bread (loaf volume, crumb structure, extern
Externí odkaz:
https://doaj.org/article/e256467d89c44ee5a8c424d62835eb34
Publikováno v:
Food Research International
In this study, the content of Maillard reaction products from its initial, intermediate and final stage (5-hydroxymethylfurfural, α-dicarbonyl compounds, furosine, N-e-carboxymethyllysine and N-e-carboxyethyllysine) was measured in sweet cookies mad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5bec60f588104717be66620be0b4dac8
http://rik.mrizp.rs/handle/123456789/893
http://rik.mrizp.rs/handle/123456789/893
Publikováno v:
Acta Universitatis Sapientiae: Alimentaria, Vol 10, Iss 1, Pp 107-115 (2017)
Cereals are the most important food sources worldwide. Nowadays, there is an increase in the interest for sorghum and millet grains due to their nutritional quality and health benefits. Our aim was to determine the total polyphenol (TPC) and total fl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::411513a980d9b8a03b9defc4d7ca4c34
https://doaj.org/article/9d0fdf424ae74eb2b5f5251fdbf0d82b
https://doaj.org/article/9d0fdf424ae74eb2b5f5251fdbf0d82b