prikaz prve stranice dokumenta Improvement of nutritional and functional properties of extruded food products
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Scientific paper - review paper
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. & Jozinović, A. (2014). Improvement of nutritional and functional properties of extruded food products. Journal of food and nutrition research, 53. (3), 189-206. Retrieved from 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, no. 3, 2014, pp. 189-206. https://urn.nsk.hr/urn:nbn:hr:112:777628

Obradović, Valentina, Jurislav Babić, Drago Šubarić, Đurđica Ačkar and Antun Jozinović. "Improvement of nutritional and functional properties of extruded food products." Journal of food and nutrition research 53, no. 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), pp. 189-206. Available at: https://urn.nsk.hr/urn:nbn:hr:112:777628 (Accessed 29 April 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 [cited 2024 April 29];53(3):189-206. Available at: https://urn.nsk.hr/urn:nbn:hr:112:777628

V. Obradović, J. Babić, D. Šubarić, Đ. Ačkar and A. Jozinović, "Improvement of nutritional and functional properties of extruded food products", Journal of food and nutrition research, vol. 53, no. 3, pp. 189-206, 2014. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:112:777628. [Accessed: 29 April 2024]

Metadata
Title (english)Improvement of nutritional and functional properties of extruded food products
AuthorValentina Obradović
MBZ: 346690
AuthorJurislav Babić
MBZ: 251532
AuthorDrago Šubarić
MBZ: 179310
AuthorĐurđica Ačkar
MBZ: 268252
AuthorAntun Jozinović
MBZ: 330462
Author's institutionPolytehnic in Pozega
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
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.
Keywords (english)
Languageenglish
Publication typeScientific paper - review paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Journal titleJournal of food and nutrition research
Numberingvol. 53, no. 3, pp. 189-206
p-ISSN1336-8672
URN:NBNurn:nbn:hr:112:777628
Publication2014
Document URLhttp://bib.irb.hr/712074
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution 3.0 Unported (CC BY 3.0) icon
Created on2018-10-10 08:41:18