Now showing items 1-6 of 6
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 ...
Anti-inflammatory activity of grains of paradise (Aframomum melegueta Schum) extract
(American Chemical Society, 2014-10-29)
The ethanolic extract of grains of paradise (Aframomum melegueta Schum, Zingiberaceae) has been evaluated for inhibitory activity on cyclooxygenase-2 (COX-2) enzyme, in vivo for the anti-inflammatory activity and expression ...
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, ...
Chemometric approach to characterization of flour mill streams: Chemical and rheological properties
(Springer Verlag, 2014-05)
The aim of the present study was to utilize chemometric methods (the principal component analysis and hierarchical cluster analysis) for monitoring the certain aspects of flour mill streams quality and their interrelation ...
Rheological and breadmaking properties of wheat flours supplemented with octenyl succinic anhydride-modified waxy maize starches
(Springer Verlag, 2014-01)
The feasibility of emulsifying starches as bread improvers was investigated by incorporating starch sodium octenyl succinate (OSA-st), pre-gelatinized OSA-st and hydrolysed spray-dried OSA-st at 2.5, 5 and 10 % into wheat ...
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 ...