prikaz prve stranice dokumenta Potato Starch Extrusion and Roasting with Apple Distillery Wastewater as a New Method for Resistant Starch Production
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Potato Starch Extrusion and Roasting with Apple Distillery Wastewater as a New Method for Resistant Starch Production
Applied Sciences, 11 (2021), 19; 9169. https://doi.org/10.3390/app11199169
Zięba, Tomasz; Solińska, Dominika; Gryszkin, Artur; Kapelko-Żeberska, Małgorzata; Raszewski, Bartosz; Ačkar, Đurđica; Babić, Jurislav; Miličević, Borislav; Jozinović, Antun

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Zięba, T., Solińska, D., Gryszkin, A., Kapelko Żeberska, M., Raszewski, B., Ačkar, Đ. ... Jozinović, A. (2021). Potato Starch Extrusion and Roasting with Apple Distillery Wastewater as a New Method for Resistant Starch Production. Applied Sciences, 11. (19). doi: 10.3390/app11199169

Zięba, Tomasz, et al. "Potato Starch Extrusion and Roasting with Apple Distillery Wastewater as a New Method for Resistant Starch Production." Applied Sciences, vol. 11, br. 19, 2021. https://doi.org/10.3390/app11199169

Zięba, Tomasz, Dominika Solińska, Artur Gryszkin, Małgorzata Kapelko Żeberska, Bartosz Raszewski, Đurđica Ačkar, Jurislav Babić, Borislav Miličević i Antun Jozinović. "Potato Starch Extrusion and Roasting with Apple Distillery Wastewater as a New Method for Resistant Starch Production." Applied Sciences 11, br. 19 (2021). https://doi.org/10.3390/app11199169

Zięba, T., et al. (2021) 'Potato Starch Extrusion and Roasting with Apple Distillery Wastewater as a New Method for Resistant Starch Production', Applied Sciences, 11(19). doi: 10.3390/app11199169

Zięba T, Solińska D, Gryszkin A, Kapelko Żeberska M, Raszewski B, Ačkar Đ, i sur.. Potato Starch Extrusion and Roasting with Apple Distillery Wastewater as a New Method for Resistant Starch Production. Applied Sciences [Internet]. 02.10.2021. [pristupljeno 25.08.2024.];11(19). doi: 10.3390/app11199169

T. Zięba, et al., "Potato Starch Extrusion and Roasting with Apple Distillery Wastewater as a New Method for Resistant Starch Production", Applied Sciences, vol. 11, br. 19, Listopad 2021. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:112:623388. [Citirano: 25.08.2024.]

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Podaci o radu
Naslov (engleski)Potato Starch Extrusion and Roasting with Apple Distillery Wastewater as a New Method for Resistant Starch Production
AutorTomasz Zięba
AutorDominika Solińska
AutorArtur Gryszkin
AutorMałgorzata Kapelko-Żeberska
AutorBartosz Raszewski
AutorĐurđica Ačkar
AutorJurislav Babić
AutorBorislav Miličević
AutorAntun Jozinović
Autorova ustanovaVeleučilište u Požegi
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
Potato starch was extruded and roasted with apple distillery wastewater to produce starch esters substituted with malic acid residues. The starch esterification degree was higher at the higher roasting temperatures. Starch modification contributed to its darker color, its increased resistance to the action of amylolytic enzymes, and its decreased solubility and heat of phase transition. The changes in the other starch properties examined depended on the extrusion and roasting temperatures. The process, which was conducted without a chemical agent—in this case, the process of starch extrusion and roasting with apple distillery wastewater—should be deemed a novel method for resistant starch production.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaApplied Sciences
Brojčani podacivol. 11, br. 19, 9169
e-ISSN2076-3417
DOIhttps://doi.org/10.3390/app11199169
URN:NBNurn:nbn:hr:112:623388
Datum objave publikacije2021-10-02
URL dokumentahttps://www.mdpi.com/2076-3417/11/19/9169
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje 4.0 međunarodna (CC BY 4.0)
Datum i vrijeme pohrane2024-04-15 12:24:58