Now showing items 1-6 of 6
The influence of concentration and temperature on the viscoelastic properties of tomato pomace dispersions
The influence of concentration and temperature on the rheological properties of tomato pomace dispersions obtained by rehydration of lyophilized and grinded tomato pomace was investigated in this paper. Examined systems ...
The effects of population densities and diet on Tribolium castaneum (Herbst) life parameters
The effects of population densities (10, 25, 50 and 100 adults/50 g) and three diet types (protein-rich, carbohydrates-rich and compound feed) on life parameters (first emergence, development rate, number of progeny and ...
Possibility of Alternaria toxins reduction by extrusion processing of whole wheat flour
This study represents the first report about possibility of reduction of Alternaria toxins in wheat using the extrusion process. Effects of extrusion processing parameters – moisture content (w = 16, 20, 24 g/100 g), feeding ...
Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder
The meat crust that develops during cooking is desired by consumers for its organoleptic properties, but it is also where heterocyclic aromatic amines (HAs) are formed. Here we measured HAs formation during the development ...
Wheat breadmaking properties in dependance on wheat enzymes status and climate conditions
The objective of this study was to evaluate albumins profile, proteolytic and amylolytic activity level and baking performance of wheat varieties grown in two production years with different climate conditions (2011 and ...
Tomato waste: Carotenoids content, antioxidant and cell growth activities
The carotenoid content, antioxidant and cell growth activities of tomato waste extracts, obtained from five different tomato genotypes, was investigated. High performance liquid chromatography was used to identify and ...