prikaz prve stranice dokumenta Acorn flour – naturally gluten free
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Scientific paper - Original scientific paper
Acorn flour – naturally gluten free
In: Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists. / Koceva Komlenić, Daliborka; Jukić, Marko (Ed.). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016. pp. 177-181. urn:nbn:hr:109:813960
Polimac, Mirjana; Koceva Komlenić, Daliborka

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Polimac, M. & Koceva Komlenić, D. (2016). Acorn flour – naturally gluten free. In D. Koceva Komlenić, (Ed.), M. Jukić, (Ed.), Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists (pp. 177-181). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:813960

Polimac, Mirjana and Daliborka Koceva Komlenić. "Acorn flour – naturally gluten free." Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists, edited by Daliborka Koceva Komlenić, edited by Marko Jukić, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016, pp. 177-181. https://urn.nsk.hr/urn:nbn:hr:109:813960

Polimac, Mirjana and Daliborka Koceva Komlenić. "Acorn flour – naturally gluten free." In Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists, 177-181. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016. Accessed 2024 November 26. https://urn.nsk.hr/urn:nbn:hr:109:813960

Polimac, M. and Koceva Komlenić, D. (2016) 'Acorn flour – naturally gluten free', in Koceva Komlenić, D. (ed.), Jukić, M. (ed.), Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, pp. 177-181. Available at: https://urn.nsk.hr/urn:nbn:hr:109:813960 (Accessed 26 November 2024)

Polimac M, Koceva Komlenić D. Acorn flour – naturally gluten free. In: D. Koceva Komlenić, ed., M. Jukić, ed. Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek; 2016. Pp. 177-181. [cited 2024 November 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:813960

M. Polimac and D. Koceva Komlenić, "Acorn flour – naturally gluten free", Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists, D. Koceva Komlenić and M. Jukić, Eds. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:109:813960 [Accessed: 26 November 2024]

Metadata
Title (english)Acorn flour – naturally gluten free
AuthorMirjana Polimac
AuthorDaliborka Koceva Komlenić
EditorDaliborka Koceva Komlenić
EditorMarko Jukić
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
Gluten intake causes gastrointestinal disorders in celiac and intolerant patients. The current trend of consuming gluten free products has added to the demand for these industry products. Digestive health reasons, weight management, and nutritive value of these foods are some of the reasons that have been driving the gluten-free products market. Manufacture of gluten-free products requires the use of preselected raw materials. The number of such ingredients is limited; therefore, the acorns could become one major food source and an attractive novel ingredient for the future. The objective of this paper was to perform and document a complete production cycle of acorn flour starting from the foraged tree nuts, collected in October in Slavonia (east Croatia). The results of physical and chemical investigations of differently treated samples of oak acorn are also presented in this paper. Oak acorn, Quercus robur L., (belonging to Fagaceae family) was investigated in native and thermally treated forms. The acorns were allowed to dry naturally and then shelled. The meal was coarsely ground and dried at 40 °C for 24 h and milled. Produced acorn flour contains 4.56 % fat, 6.48 %, protein, 36.86 % hemicellulose, 14 % cellulose and 1.96 % minerals.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Publication titleProceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists
Series titleFlour - Bread
Numberingpp. 177-181
p-ISSN1848-2562
URN:NBNurn:nbn:hr:109:813960
Publication2016
ConferenceTitle: 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists
Acronym: Flour - Bread
Location: Opatija, Croatia
Start date: 2015-10-29
End date: 2015-10-30
Assembly type: Poster
Type of resourceText
PublisherJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
Publishing placeOsijek
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-06-11 15:06:18