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Effect of processing and cooking on mineral and phytic acid content of buckwheat-enriched tagliatelle
(Savez hemijskih inženjera Srbije, 2016-05)
Two types of buckwheat flour – non-treated (NBF) and autoclaved (TBF) – were used for the enrichment of whole wheat tagliatelle (control sample) at the level of 10–30%, and the produced tagliatelle samples (dry and cooked) ...
Antioxidant and physicochemical properties of hydrogen peroxide-treated sugar beet dietary fibre
The aim of the present work was to examine if hydrogen peroxide treatment of sugar beet fibre that aimed at improving its physicochemical properties would impair its antioxidant potential. Three different sugar beet fibres ...