Zobrazeno 1 - 10
of 40
pro vyhledávání: '"wild oregano"'
Autor:
Alma E. Mora-Zúñiga, Mayra Z. Treviño-Garza, Carlos A. Amaya Guerra, Sergio A. Galindo Rodríguez, Sandra Castillo, Enriqueta Martínez-Rojas, José Rodríguez-Rodríguez, Juan G. Báez-González
Publikováno v:
Plants, Vol 11, Iss 14, p 1785 (2022)
Mexican oregano Poliomintha longiflora Gray located in the municipality of Higueras, Nuevo Leon, Mexico was collected during the autumn (September, OCO), winter (January, OCI) and summer (June, OCV) seasons, under cultivation conditions. It was also
Externí odkaz:
https://doaj.org/article/d40f9a3a3f0d4b42b221ce73816d612f
Publikováno v:
Hemijska Industrija, Vol 71, Iss 6, Pp 495-502 (2017)
This paper investigates the effects of simultaneous addition of sunflower (3, 6 or 9 g/100 g of sample) and dry residue of wild oregano (0.5 or 1 g/100 g of sample) on the essential amino acids pattern and antioxidant potential of flake products. The
Externí odkaz:
https://doaj.org/article/0d8b1b4248d44ff6aca6cb341671a71e
Autor:
Košutić Milenko, Filipović Jelena, Nježić Zvonko, Filipović Vladimir S., Filipović Vladimir M., Blagojević Bojana
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 23, Iss 2, Pp 229-236 (2017)
This paper investigates the effects of simultaneous addition of sunflower (3, 6 or 9 g/100 g of sample) and dry residue of wild oregano (0.5 or 1 of sample), on the physical texture and chemical properties of corn flakes to obtain new products with a
Externí odkaz:
https://doaj.org/article/b3ea606024f74a21b56e293c231eac47
Publikováno v:
Journal on Processing and Energy in Agriculture, Vol 20, Iss 2, Pp 93-96 (2016)
Cereals constitute the staple food of the human race. In accordance with the modern nutritionist opinions, cereal products, flakes and snack products are the most common foods in the daily diet, such as ready to eat breakfast cereal, flakes and snack
Externí odkaz:
https://doaj.org/article/1030a64a09cf4752b3bb6baace76b2bc
Publikováno v:
Journal of the Serbian Chemical Society, Vol 81, Iss 9, Pp 1013-1024 (2016)
According to the modern nutritionist opinions, cereal products such as flakes and snacks are the most common foods in the daily diet. Extrusion technology makes it possible to apply different sources of ingredients for the enrichment of cereal-bas
Externí odkaz:
https://doaj.org/article/1b3befda9d7d441181b706d6c32932b0
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
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:
Hemijska Industrija, Vol 71, Iss 6, Pp 495-502 (2017)
peer-reviewed
This paper investigates the effects of simultaneous addition of sunflower (3, 6 or 9 g/100 g of sample) and dry residue of wild oregano (0.5 or 1 g/100 g of sample) on the essential amino acids pattern and antioxidant potential of
This paper investigates the effects of simultaneous addition of sunflower (3, 6 or 9 g/100 g of sample) and dry residue of wild oregano (0.5 or 1 g/100 g of sample) on the essential amino acids pattern and antioxidant potential of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92e41f7a9a1f73678ea9c22f16482033
https://doi.org/10.2298/hemind160525012k
https://doi.org/10.2298/hemind160525012k
Autor:
Milenko Košutić, Bojana Blagojević, Jelena Filipović, Vladimir M. Filipović, Zvonko Nježić, Vladimir Filipović
Publikováno v:
Chemical Industry and Chemical Engineering Quarterly, Vol 23, Iss 2, Pp 229-236 (2017)
peer-reviewed
This paper investigates the effects of simultaneous addition of sunflower (3, 6 or 9 g/100 g of sample) and dry residue of wild oregano (0.5 or 1 of sample), on the physical texture and chemical properties of corn flakes to obtain
This paper investigates the effects of simultaneous addition of sunflower (3, 6 or 9 g/100 g of sample) and dry residue of wild oregano (0.5 or 1 of sample), on the physical texture and chemical properties of corn flakes to obtain
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df7bf5e32b416b48ac38a62e1832641d
https://doi.org/10.2298/ciceq160413036k
https://doi.org/10.2298/ciceq160413036k