Zobrazeno 1 - 10
of 893
pro vyhledávání: '"rye bread"'
Publikováno v:
Новые технологии, Vol 19, Iss 4, Pp 168-175 (2024)
Modern Russians do not receive enough polyunsaturated fatty acids in their diet, as well as more than half the recommended dietary fiber intake. One of the sources of enriching the human diet with these nutrients can be flaxseed flour. The reason for
Externí odkaz:
https://doaj.org/article/3bd385969b9e4551be8c9cf753215f10
Autor:
VOLOSHCHUK, Galyna1 volo_g@ukr.net, PASHOVA, Natalia2 pashova.n@gmail.com, GOLIKOVA, Tatjana3 tatjana.golikova12@gmail.com
Publikováno v:
Food & Environment Safety. 2018, Vol. 17 Issue 4, p413-421. 9p.
Publikováno v:
Applied Sciences, Vol 14, Iss 23, p 11067 (2024)
The aim of the research was to optimize the addition of sea buckthorn pomace to rye bread for sustainable production and consumption. Profit analysis was used to evaluate the optimal impact of added pomace on bread quality. The effects of the managem
Externí odkaz:
https://doaj.org/article/b63bc1b1dfde4d5ea3bda3bbe76052f4
Autor:
Ambrosewicz-Walacik, Marta1 marta.ambrosewicz@uwm.edu.pl, Tańska, Małgorzata2, Rotkiewicz, Daniela2, Piętak, Andrzej1
Publikováno v:
Food Technology & Biotechnology. 2016, Vol. 54 Issue 2, p172-179. 8p.
Autor:
Raninen, Kaisa1 (AUTHOR) kaisa.raninen@uef.fi, Lappi, Jenni1 (AUTHOR), Kolehmainen, Mikko2 (AUTHOR), Kolehmainen, Marjukka1 (AUTHOR), Mykkänen, Hannu1 (AUTHOR), Poutanen, Kaisa3 (AUTHOR), Raatikainen, Olavi1 (AUTHOR)
Publikováno v:
International Journal of Food Sciences & Nutrition. Dec2017, Vol. 68 Issue 8, p987-996. 10p. 1 Diagram, 4 Charts, 2 Graphs.
Publikováno v:
Agronomy Research. 2017, Vol. 15 Issue 1, p288-297. 10p.
Autor:
Angelika Bieniek, Krzysztof Buksa
Publikováno v:
Foods, Vol 13, Iss 16, p 2482 (2024)
Rye grain is a good source of dietary fiber, phenolic compounds, vitamins, and mineral compounds. To prevent the staling process of bread, semi-finished bakery products are subjected to cooling or freezing, and this process is called the postponed ba
Externí odkaz:
https://doaj.org/article/62e1f92007f14ac0a79f4efecdc51bf2
Autor:
Laatikainen, R.1,2, Koskenpato, J.2,3, Hongisto, S.‐M.4, Loponen, J.4, Poussa, T.5, Hillilä, M.2,3, Korpela, R.1
Publikováno v:
Alimentary Pharmacology & Therapeutics. Sep2016, Vol. 44 Issue 5, p460-470. 11p.
Autor:
Sandvik, Pernilla1, Marklinder, Ingela1, Nydahl, Margaretha1, NÆs, Tormod2,3, Kihlberg, Iwona1
Publikováno v:
Journal of Sensory Studies. Aug2016, Vol. 31 Issue 4, p283-295. 13p.
Autor:
Duliński, R.1 (AUTHOR) r.dulinski@ur.krakow.pl, Cielecka, E. K.1 (AUTHOR), Pierzchalska, M.1 (AUTHOR), Byczyński, Ł.1 (AUTHOR), Żyła, K.1 (AUTHOR)
Publikováno v:
International Journal of Food Sciences & Nutrition. Jun2016, Vol. 67 Issue 4, p454-460. 7p. 1 Chart, 2 Graphs.