Zobrazeno 1 - 10
of 20
pro vyhledávání: '"gluten-free crackers"'
Autor:
Alexandra Maria Uivarasan, Leonard Mihaly Cozmuta, Jasmina Lukinac, Marko Jukić, Gordana Šelo, Anca Peter, Camelia Nicula, Anca Mihaly Cozmuta
Publikováno v:
Foods, Vol 13, Iss 10, p 1503 (2024)
The present study describes the enhancement of the nutritional values of gluten-free rice crackers by adding whole black rice grain flour. The crackers were prepared by combining whole brown rice flour (WRF) and whole black rice flour (BRF) in ratios
Externí odkaz:
https://doaj.org/article/ae3c33d51b9d4d56a50ac4a6c929c2c6
Autor:
Jelena Tomić, Dubravka Škrobot, Ljiljana Popović, Tamara Dapčević-Hadnađev, Jelena Čakarević, Nikola Maravić, Miroslav Hadnađev
Publikováno v:
Food Technology and Biotechnology, Vol 60, Iss 4, Pp 488-498 (2022)
Research background. Despite the growing trend of the gluten-free market and the presence of a wide range of gluten-free products, there are still some shortcomings in nutritional and sensory quality of these products. The commercially available glut
Externí odkaz:
https://doaj.org/article/b143398cbb794f5dadb6fb61ba2e2d67
Akademický článek
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Akademický článek
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Autor:
Jelena Tomić, Dubravka Škrobot, Ljiljana Popović, Tamara Dapčević-Hadnađev, Jelena Čakarević, Nikola Maravić, Miroslav Hadnađev
Publikováno v:
Food Technology and Biotechnology
Volume 60
Issue 4
Volume 60
Issue 4
Research background. Despite the growing trend of the gluten-free market and the presence of a wide range of gluten-free products, there are still some shortcomings in nutritional and sensory quality of these products. The commercially available glut
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::56a19db8f9687e0ecc10f9cb125b92e7
https://hrcak.srce.hr/file/423899
https://hrcak.srce.hr/file/423899
Publikováno v:
Foodfunction. 12(18)
Two strategies were combined and applied in this study to achieve a desired structure and texture of gluten free crackers and to reduce the calorie content. The first strategy is increasing structural heterogeneity of crackers and doughs and a separa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::adcfde59176947179950889482f261a4
https://pubmed.ncbi.nlm.nih.gov/34374400
https://pubmed.ncbi.nlm.nih.gov/34374400
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Foodfunction. 12(17)
The production of gluten free crackers is challenging because the formation of a gluten network is required. This study investigated the effects of psyllium seed husk powder (PSY), methylcellulose (MC), pregelatinised starch (PGS), and cold water swe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d50bf95cb9e5c3e24d4bb0e30147cbb5
https://pubmed.ncbi.nlm.nih.gov/34231567
https://pubmed.ncbi.nlm.nih.gov/34231567
Publikováno v:
Egyptian Journal of Food Science.
The proximate composition of sesame (Sesame indicum) indicates that it has significant amounts of proteins, fat and fiber (24.1, 58 and 6.48%). Also, sesame seeds are rich in various mineral constituents. Among them, calcium and iron. Turmeric (Curcu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4b07fd35ab59794d61208efafcb0f40
https://doi.org/10.21608/ejfs.2020.21731.1045
https://doi.org/10.21608/ejfs.2020.21731.1045
Publikováno v:
European Food Research and Technology. 244:2141-2148
Pulse cooking water has been shown to possess several functionalities but no knowledge has been developed on commonly consumed legumes such as soybeans. This study determined composition, functionality and food applications of the cooking water of ye
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f16bcf86c2e657e0ea08b391a5f6a592
https://doi.org/10.1007/s00217-018-3122-4
https://doi.org/10.1007/s00217-018-3122-4