Now showing items 1-5 of 5
Characterization of byproducts originating from hemp oil processing
(American Chemical Society, 2014-12-24)
Valorization of hemp seed meal, a byproduct of hemp oil processing, was performed by measuring the distribution of nutritional and antinutritional compounds in different hemp seed meal fractions. According to chemical ...
Determination of free sulphydryl groups in wheat gluten under the influence of different time and temperature of incubation: Method validation
The aim of the present study was to determine the characteristics of an analytical method for determination of free sulphydryl (SH) groups of wheat gluten performed with previous gluten incubation for variable times (45, ...
Content of free amino groups during postharvest wheat and flour maturation in relation to gluten quality
The objective of this study was to monitor the changes in the content of free amino groups during postharvest wheat and flour maturation. The content of free amino groups of wheat flour was analysed immediately after wheat ...
Eco-innovative technologies for extraction of proteins for human consumption from renewable protein sources of plant origin
Background: The need for renewable and sustainable sources of proteins is growing. Diets containing more plant protein are increasing due to several reasons: the negative environmental impacts of animal protein production, ...
Buckwheat – enriched instant porridge improves lipid profile and reduces inflammation in participants with mild to moderate hypercholesterolemia
Buckwheat (BW) has attracted increasing attention as an important functional food because of its beneficial effects on health. Therefore, three different instant porridges were developed: BW – enriched highprotein (A), ...