prikaz prve stranice dokumenta Possibilities of using acorn flour in products Based on flour
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Possibilities of using acorn flour in products Based on flour
U: Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists. / Koceva Komlenić, Daliborka; Jukić, Marko (ur.). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016. str. 33-48. urn:nbn:hr:109:095336
Polimac, Mirjana; Koceva Komlnić, Daliborka; Lukinac, Jasmina

Povezani objekti
Flour - Bread '15 : Proceedings of the 8th International Congress Flour - Bread '15 | Knjiga

Institucijski repozitorij: PTFOS Repozitorij

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Polimac, M., Koceva Komlnić, D. i Lukinac, J. (2016). Possibilities of using acorn flour in products Based on flour. U D. Koceva Komlenić, (Ur.), M. Jukić, (Ur.), Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists (str. 33-48). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:109:095336

Polimac, Mirjana, et al. "Possibilities of using acorn flour in products Based on flour." Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists, Ur. Daliborka Koceva Komlenić, Ur. Marko Jukić, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016, str. 33-48. https://urn.nsk.hr/urn:nbn:hr:109:095336

Polimac, Mirjana, Daliborka Koceva Komlnić i Jasmina Lukinac. "Possibilities of using acorn flour in products Based on flour." U Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists, 33-48. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016. Citirano 26.11.2024.. https://urn.nsk.hr/urn:nbn:hr:109:095336

Polimac, M., Koceva Komlnić, D. i Lukinac, J. (2016) 'Possibilities of using acorn flour in products Based on flour', u Koceva Komlenić, D. (ur.), Jukić, M. (ur.), 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, str. 33-48. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:095336 (Datum pristupa: 26.11.2024.)

Polimac M, Koceva Komlnić D, Lukinac J. Possibilities of using acorn flour in products Based on flour. U: D. Koceva Komlenić, ur., M. Jukić, ur. 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. Str. 33-48. [pristupljeno 26.11.2024.] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:095336

M. Polimac, D. Koceva Komlnić i J. Lukinac, "Possibilities of using acorn flour in products Based on flour", Proceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists, D. Koceva Komlenić i M. Jukić, Ur. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2016. [Online] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:095336 [Citirano: 26.11.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:109:095336
Podaci o radu
Naslov (engleski)Possibilities of using acorn flour in products Based on flour
AutorMirjana Polimac
AutorDaliborka Koceva Komlnić
AutorJasmina Lukinac
UrednikDaliborka Koceva Komlenić
UrednikMarko Jukić
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
Oaks (Quercus spp.) are widespread species of temperate zone of the northern hemisphere including Europe, North Africa, Middle East, Asia and North America. Acorns, the fruit of the oak, have been used in human nutrition for thousands of years and more recently archaeological research confirms that in the past acorns have been important sources of food in different cultures around the world. Today it is used as food in Turkey, Korea, North Africa, China, the USA and as an important part of cultural heritage in some parts of Spain. Acorn was staple food in the diet of the Balkan peoples, but despite its long culinary tradition acorn has been neglected. The sad fact is that we have forgotten all about nutritional value of acorns that our ancestors knew and used. The aim of this study is a qualitative analysis of the existing literature concerning the investigation of food products from acorns, primarily the possibility of using acorn flour in products based on flour. Based on citation bases Web of Science and Scopus 42 articles have been selected that included the period from 1977 to 2015. Most of the studies were published by authors from the United States (14), Italy (6) and China (5). Additional searches were done by using Google Web Search. Regarding these results acorn flour can be used in modern diet as a replacement for wheat flour in wide range of applications in food production, primarily production of cakes, cookies, muffins, pancakes, pasta, noodles, flatbreads, pizza crust, pie crust, and also for thickening sauces and soups. However, analysis of the literature reveals a lack of research in Croatia, and generally points out the need for greater representation of these issues in the future.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov zbornikaProceedings of the 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists
Naslov serijeFlour - Bread
Brojčani podacistr. 33-48
p-ISSN1848-2562
URN:NBNurn:nbn:hr:109:095336
Datum objave publikacije2016
SkupNaziv: 8th International Congress Flour - Bread '15 [and] 10th Croatian Congress of Cereal Technologists
Kratica: Flour - Bread
Lokacija: Opatija, Hrvatska
Datum početka: 2015-10-29
Datum završetka: 2015-10-30
Vrsta izlaganja: Predavanje
Vrsta resursaTekst
IzdavačJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
Mjesto izdavanjaOsijek
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2019-06-07 16:03:59