Now showing items 1-5 of 5
The possibility to increase antioxidant activity of celery root during osmotic treatment
(SERBIAN CHEMICAL SOCIETY, 2017-03)
Osmotic treatment of celery root was studied in two osmotic solutions (sugar beet molasses and a ternary solution of water, sucrose and salt), at three temperatures (20, 35 and 50 °C), and three different immersion periods ...
Spelt pasta with increased content of functional components
(Association of the Chemical Engineers of Serbia, 2017-07)
This paper investigates the effects of addition of flax seed, sesame seed, or eggs (10 g/100 g of sample and 20 g/100 g of sample) in spelt flour to obtain new pasta products with improved ω-3/ω-6 ratio and minerals profile. ...
Effect of sesame flour and eggs on technology and nutritive quality of spelt pasta
(Serbian Chemical Society, 2017-10)
Pasta is suitable for correcting nutrition plans because it is quick and easy to prepare, an easily digestible food and one of the widespread foods in many countries around the world. The influence of sesame flour on dough ...
Impact of Fats on Rusk Quality Deterioration
(University of Bucharest, 2017-01)
This paper investigates the impact of pan release grease and its interactions with fats incorporated in the dough on rusk quality. To obtain systems sensitive to lipid changes in rusk, experiments were designed varying ...
The effects of technological parameters on chicken meat osmotic dehydration process efficiency
(Wiley Periodicals, 2017-02-03)
Osmotic dehydration is important food preservation method because of many advantages considering mild processing temperature, base waste material and low energy requirements. The goal of this research was to investigate ...