Wyniki wyszukiwania

1

Enzymatic hydrolysis of fibre from lucerne and tobacco

100%

Baraniak B., Bubicz M., Niezabitowska M.

Applied Biology Communications. Lublin Scientific Center

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1993

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tom 03

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nr 1-2

2

Characteristics of the chemical composition of winter and spring triticale grain

84%

Kowieska A., Petkov K., Lubowicki R., Jaskowska I.

Polish Journal of Natural Sciences. Supplement

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2006

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tom 03

101-107

3

The qualitative composition of fibre in lupin extrudates depending on the extrusion-cooking conditions

84%

Kiczorowska B., Lipiec A., Ciowch A.

Annals of Animal Science. Supplement

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2003

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nr 2

4

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Effect of fractions composition on biological activity of dietary fibre

67%

Gawecki J., Gorecka D.

Polish Journal of Food and Nutrition Sciences

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1992

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tom 01

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nr 1

5

Changes in basic nutritional components in extrudates produced with addition of oats

67%

Makarski B., Achremowicz B.

Polish Journal of Food and Nutrition Sciences

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2002

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tom 11/52

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nr 1

Five different extrudatcs were produced that were composed of ground oats, oat flour and corn groats. These substrates were used in different proportions: extrudates E1 and E5 did not contain corn groats but oats products only. The remaining extrudates (E2, E3, E4) contained corn groats and oats substrates in similar proportions. In the extrudates as well as in the mixtures of initial components the content was determined of basic components, i.e. of protein, fat, starch and fiber fractions. Extrudates were also subjected to enzymatic hydrolysis in vitro to determine the protein and starch digestibility coefficients. It was shown that the process of extrusion did not cause significant changes in the content of protein total and starch and it decreased raw fat content. A favourable effect was found of extrusion on a decrease in the amount of insoluble dietary fibre and an increase in soluble fiber fraction. In the studies of apparent digestibility, it was shown that oat substrates subjected to extrusion had better coefficients of protein and starch digestibility; however, increasing the proportion of ground oats in the extrudates decreased digestibility coefficients.

6

Spectroscopic analysis of rye grain components

59%

Biernacka T., Bender M., Latek Z., Rybka K., Raczynska-Bojanowska K., Osinski R., Osinska A.

Hodowla Roślin, Aklimatyzacja i Nasiennictwo

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1994

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tom 38

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nr 5

7

Wykorzystanie wybranych frakcji nasion grochu i fasoli po rozdzielaniu pneumatycznym w produktach ekstrudowanych

51%

Czarnecki Z., Czarnecka M., Nowak J., Kiryluk J.

Żywność Nauka Technologia Jakość

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2000

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tom 07

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