A solid catalyst was prepared from waste filter cake (WFC) from a sugar beet processing plant and used, after calcination at 900 ◦C within 2 h, for biodiesel production from rapeseed oil and methanol. The calcined WFC (CFC) ...

Buckwheat (BW) has attracted increasing attention as an important functional food because of its beneficial effects on health. Therefore, three different instant porridges were developed: BW – enriched highprotein (A), ...

The aim of this study was to design high protein and high fibre functional porridges and evaluate the effect of their nutritional properties on their performance during meal preparation as well as starch digestibility using ...

Kreker na bazi kukuruza pigmentiranog perikarpa visoke nutritivne vrednosti je tehničko rešenje usvojeno na 16. redovnoj sednici Matičnog naučnog odbora za biotehnologiju i poljoprivredu, 25.04.2023. godine.

The objective of this study was to investigate the effect of different storage conditions on physicochemical stability assessment of gluten-free rice-buckwheat cookies. Second order polynomial (SOP) models were developed ...

Soybean bran (SB) partially replaced fat (30%—50%) in a gluten-free cookie formulation. Dough properties, physical (cookie dimension and weight loss), textural (hardness and fracturability), colour and sensory parameters, ...

Recently there has been a rediscovery of some ancient crops due to increased consumer demands for a healthier diet with medicinal and therapeutic effects. One such crop is a pseudocereal Amaranthus sp., which is nutritionally ...