prikaz prve stranice dokumenta Acorn flour – naturally gluten free
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Acorn flour – naturally gluten free
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. 177-181. urn:nbn:hr:109:813960
Polimac, Mirjana; Koceva Komlenić, Daliborka

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. i Koceva Komlenić, D. (2016). Acorn flour – naturally gluten free. 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. 177-181). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Preuzeto s https://urn.nsk.hr/urn:nbn:hr:109:813960

Polimac, Mirjana i Daliborka Koceva Komlenić. "Acorn flour – naturally gluten free." 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. 177-181. https://urn.nsk.hr/urn:nbn:hr:109:813960

Polimac, Mirjana i Daliborka Koceva Komlenić. "Acorn flour – naturally gluten free." U 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. Citirano 23.11.2024.. https://urn.nsk.hr/urn:nbn:hr:109:813960

Polimac, M. i Koceva Komlenić, D. (2016) 'Acorn flour – naturally gluten free', 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. 177-181. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:813960 (Datum pristupa: 23.11.2024.)

Polimac M, Koceva Komlenić D. Acorn flour – naturally gluten free. 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. 177-181. [pristupljeno 23.11.2024.] Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:813960

M. Polimac i 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 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:109:813960 [Citirano: 23.11.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:109:813960
Podaci o radu
Naslov (engleski)Acorn flour – naturally gluten free
AutorMirjana Polimac
AutorDaliborka Koceva Komlenić
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)
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.
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. 177-181
p-ISSN1848-2562
URN:NBNurn:nbn:hr:109:813960
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: Postersko izlaganje
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 pohrane2019-06-11 15:06:18