DSpace Repository

Browsing Institute of Food Technology by Subject "phytic acid"

Browsing Institute of Food Technology by Subject "phytic acid"

Sort by: Order: Results:

  • Effect of processing and cooking on mineral and phytic acid content of buckwheat-enriched tagliatelle 
    Jambrec, Dubravka; Sakač, Marijana; Jovanov, Pavle; Mišan, Aleksandra; Pestorić, Mladenka; Tomović, Vladimir; Mandić, Anamarija (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) ...
  • Kinetic of phytic acid degradation in spontaneously fermented ancient wheat sourdoughs 
    Dapčević-Hadnađev, Tamara; Maravić, Nikola; Jovanov, Pavle; Hadnađev, Miroslav (Cereals & Europe; International Hellenic University, 2022-04-08)
    Whole grain flour is an important source of minerals but also contains considerable amounts of phytic acid, which is known to reduce their dietary availability. Some processing technologies, such as sourdough fermentation, ...

Search DSpace


Advanced Search

Browse

My Account