Now showing items 1-5 of 5
Effect of different ripening conditions on pigments of pepper for paprika production at green stage of maturity
(American Chemical Society, 2013-09-25)
The content and composition of pigments and CIELab color properties in fruits ripened in the field were compared with those obtained in ground paprika produced from green pepper fruits after postharvest ripening for 15 ...
Near infrared spectroscopy—advanced analytical tool in wheat breeding, trade, and processing
(Springer Verlag, 2013-02)
Due to its suitability to be processed in wide range of final products, wheat has an upmost significance among all cereals. The global wheat marketing are becoming increasingly demanding with regard to all aspects of wheat ...
Chemometric approach for assessing the quality of olive cake pellets
This article investigates the influence of processing parameters (conditioning and binder content), on quality of fuel agro-pellets produced from four olive cultivars (Istarska Bjelica, Buža, Pendolino, Leccino) grown in ...
Influence of starch sodium octenyl succinate on rheological behaviour of wheat flour dough systems
Experimental and theoretical influence of addition of various amounts of three types starch sodium octenyl succinate (OSA) granules (0–20%): (a) non-physically modified, (b) pregelatinized and (c) hydrolyzed spray-dried ...
Influence of buckwheat flour and carboxymethyl cellulose on rheological behaviour and baking performance of gluten-free cookie dough
(Springer Verlag, 2013-07)
In the present study, the influence of buckwheat flour and carboxymethyl cellulose (CMC) on the production of sheetable gluten-free cookie dough of acceptable rheological properties and subsequently their effect on the ...