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Browsing Institute of Food Technology by Subject "buckwheat"

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Buckwheat – enriched instant porridge improves lipid profile and reduces inflammation in participants with mild to moderate hypercholesterolemia

Mišan, Aleksandra; Petelin, Ana; Stubelj, Mojca; Mandić, Anamarija; Šimurina, Olivera; Pojić, Milica; Milovanović, Ivan; Jakus, Tadeja; Filipčev, Bojana; Jenko Pražnikar, Zala (ELSEVIER, 2017-09)

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), ...
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) ...
Influence of buckwheat flour and carboxymethyl cellulose on rheological behaviour and baking performance of gluten-free cookie dough

Dapčević-Hadnađev, Tamara; Torbica, Aleksandra; Hadnađev, Miroslav (Springer Verlag, 2013-07)

In the present study, the influence of buckwheat flour and carboxymethyl cellulose (CMC) on the production of sheetable gluten-free cookie dough of acceptable rheological properties and subsequently their effect on the ...

Browsing Institute of Food Technology by Subject "buckwheat"

Browsing Institute of Food Technology by Subject "buckwheat"

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