prikaz prve stranice dokumenta Improvement of nutritional and functional properties of extruded food products
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Improvement of nutritional and functional properties of extruded food products
Journal of food and nutrition research, 53 (2014), 3; 189-206. urn:nbn:hr:112:777628
Obradović, Valentina; Babić, Jurislav; Šubarić, Drago; Ačkar, Đurđica; Jozinović, Antun

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Obradović, V., Babić, J., Šubarić, D., Ačkar, Đ. i Jozinović, A. (2014). Improvement of nutritional and functional properties of extruded food products. Journal of food and nutrition research, 53. (3), 189-206. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:112:777628

Obradović, Valentina, et al. "Improvement of nutritional and functional properties of extruded food products." Journal of food and nutrition research, vol. 53, br. 3, 2014, str. 189-206. https://urn.nsk.hr/urn:nbn:hr:112:777628

Obradović, Valentina, Jurislav Babić, Drago Šubarić, Đurđica Ačkar i Antun Jozinović. "Improvement of nutritional and functional properties of extruded food products." Journal of food and nutrition research 53, br. 3 (2014): 189-206. https://urn.nsk.hr/urn:nbn:hr:112:777628

Obradović, V., et al. (2014) 'Improvement of nutritional and functional properties of extruded food products', Journal of food and nutrition research, 53(3), str. 189-206. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:112:777628 (Datum pristupa: 20.11.2024.)

Obradović V, Babić J, Šubarić D, Ačkar Đ, Jozinović A. Improvement of nutritional and functional properties of extruded food products. Journal of food and nutrition research [Internet]. 2014. [pristupljeno 20.11.2024.];53(3):189-206. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:112:777628

V. Obradović, J. Babić, D. Šubarić, Đ. Ačkar i A. Jozinović, "Improvement of nutritional and functional properties of extruded food products", Journal of food and nutrition research, vol. 53, br. 3, str. 189-206, 2014. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:112:777628. [Citirano: 20.11.2024.]

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Podaci o radu
Naslov (engleski)Improvement of nutritional and functional properties of extruded food products
AutorValentina Obradović
MBZ: 346690
AutorJurislav Babić
MBZ: 251532
AutorDrago Šubarić
MBZ: 179310
AutorĐurđica Ačkar
MBZ: 268252
AutorAntun Jozinović
MBZ: 330462
Autorova ustanovaVeleučilište u Požegi
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
For the production of “snack” food basic ingredients are corn, wheat, rye and rice. With the development of extrusion technology, special attention is focused on the enrichment of extruded products with different ingredients like proteins, dietary fibre or bioactive compounds. Physical and sensory properties of the extrudates are strongly affected by adding protein or fibre rich ingredients. Extrusion parameters like temperature, screw speed and water content of the feed are crucial for obtaining acceptable product. In this paper, review of the newest research and achievements in incorporating various raw materials that improve nutritional value of extruded food products, is presented.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Pregledni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaJournal of food and nutrition research
Brojčani podacivol. 53, br. 3, str. 189-206
p-ISSN1336-8672
URN:NBNurn:nbn:hr:112:777628
Datum objave publikacije2014
URL dokumentahttp://bib.irb.hr/712074
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje 3.0 (CC BY 3.0)
Datum i vrijeme pohrane2018-10-10 08:41:18