Nutraceutical and functional food components : effects of innovative processing techniques / edited by Charis M. Galanakis, Galanakis Laboratories, Chania, Greece. [elektronicky zdroj]

Externí odkaz: Kolekce e-knih KNAV

Innovative Processing Techniques for the Production of a Critical Raw Material the High Purity Quartz

Autor: Platias, S., Vatalis, K.I., Charalabidis, G.

Publikováno v: In Procedia Economics and Finance 2013 5:597-604

Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.) – opportunities for enhancing food quality and health attributes

Autor: Yunfei Li, Shahin Roohinejad, Brian D. Green, Qiang Xia, Seyed Mohammad Taghi Gharibzahedi, Zhenzhou Zhu, Francisco J. Barba

Publikováno v: Xia, Q, Green, B D, Zhu, Z, Li, Y, Gharibzahedi, S M T, Roohinejad, S & Barba, F J 2018, ' Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (Oryza sativa L.)-opportunities for enhancing food quality and health attributes ', Critical Reviews in Food Science and Nutrition . https://doi.org/10.1080/10408398.2018.1491829

Rice is a globally important staple consumed by billions of people, and recently there has been considerable interest in promoting the consumption of wholegrain brown rice (WBR) due to its obvious advantages over polished rice in metabolically protec

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3cfaa30145c6e2d930a70f9e2610b1f3
https://doi.org/10.1080/10408398.2018.1491829

Application of innovative processing techniques with the aim of reducing formation of acrylamide in fried products

Autor: Mandić Andačić, Ivana

Obzirom na prisustvo akrilamida u različitim kategorijama prženih proizvoda (krumpir, proizvodi od žitarica i kava), kao i na činjenicu da se navedeni proizvodi svakodnevno konzumiraju diljem svijeta, cilj ovog rada bio je primjenom inovativnih p

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3630::59fcefd577ff17686d6ce7463bd2ffcb
https://repozitorij.pbf.unizg.hr/islandora/object/pbf:3874

Innovative processing techniques for altering the physicochemical properties of wholegrain brown rice (

Autor: Qiang, Xia, Brian D, Green, Zhenzhou, Zhu, Yunfei, Li, Seyed Mohammad Taghi, Gharibzahedi, Shahin, Roohinejad, Francisco J, Barba

Publikováno v: Critical reviews in food science and nutrition. 59(20)

Rice is a globally important staple consumed by billions of people, and recently there has been considerable interest in promoting the consumption of wholegrain brown rice (WBR) due to its obvious advantages over polished rice in metabolically protec

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::89a2873d86f4e026fc046dae521b3849
https://pubmed.ncbi.nlm.nih.gov/29993273