prikaz prve stranice dokumenta Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid
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Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid
Chemical and biochemical engeenering quartely, 29 (2015), 3; 325-342. https://doi.org/10.15255/CABEQ.2014.2159
Obradović, Valentina; Babić, Jurislav; Šubarić, Drago; Jozinović, Antun; Ačkar, Đurđica

Institucijski repozitorij: Repozitorij Veleučilišta u Požegi

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Obradović, V., Babić, J., Šubarić, D., Jozinović, A. i Ačkar, Đ. (2015). Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid. Chemical and biochemical engeenering quartely, 29. (3), 325-342. doi: 10.15255/CABEQ.2014.2159

Obradović, Valentina, et al. "Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid." Chemical and biochemical engeenering quartely, vol. 29, br. 3, 2015, str. 325-342. https://doi.org/10.15255/CABEQ.2014.2159

Obradović, Valentina, Jurislav Babić, Drago Šubarić, Antun Jozinović i Đurđica Ačkar. "Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid." Chemical and biochemical engeenering quartely 29, br. 3 (2015): 325-342. https://doi.org/10.15255/CABEQ.2014.2159

Obradović, V., et al. (2015) 'Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid', Chemical and biochemical engeenering quartely, 29(3), str. 325-342. doi: 10.15255/CABEQ.2014.2159

Obradović V, Babić J, Šubarić D, Jozinović A, Ačkar Đ. Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid. Chemical and biochemical engeenering quartely [Internet]. 2015. [pristupljeno 25.11.2024.];29(3):325-342. doi: 10.15255/CABEQ.2014.2159

V. Obradović, J. Babić, D. Šubarić, A. Jozinović i Đ. Ačkar, "Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid", Chemical and biochemical engeenering quartely, vol. 29, br. 3, str. 325-342, 2015. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:112:752902. [Citirano: 25.11.2024.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:112:752902
Podaci o radu
Naslov (engleski)Physico-chemical Properties of Corn Extrudates Enriched with Tomato Powder and Ascorbic Acid
AutorValentina Obradović
MBZ: 346690
AutorJurislav Babić
MBZ: 251532
AutorDrago Šubarić
MBZ: 179310
AutorAntun Jozinović
MBZ: 330462
AutorĐurđica Ačkar
MBZ: 268252
Autorova ustanovaVeleučilište u Požegi
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Sažetak (engleski)
The aim of this research was to investigate the influence of the addition of tomato powder (TP) to corn grits at levels 4, 6 or 8 % and the addition of ascorbic acid (AA) at levels 0.5 and 1 %, on total polyphenol content (PF), and antioxidant activity of the extrudates. The hardness and the expansion ratio of the extruded products were also tested. Mathematical models that describe the influence of additives on the mentioned properties were also determined. Extrusion was performed at two temperature regimes: 135/170/170 °C and 100/150/150 °C. Lower temperature regime led to increased hardness and the expansion of extrudates. The addition of tomato and AA led to decreased hardness and the expansion at both temperature regimes. The addition of tomato increased PF and AA compared with pure corn extrudates. Greater degradation of PF and AA was at lower temperature regime. High correlation between PF and AA was demonstrated at both extrusion temperatures.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran - međunarodna recenzija
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaChemical and biochemical engeenering quartely
Brojčani podacivol. 29, br. 3, str. 325-342
p-ISSN0352-9568
DOIhttps://doi.org/10.15255/CABEQ.2014.2159
URN:NBNurn:nbn:hr:112:752902
Datum objave publikacije2015
URL dokumentahttp://bib.irb.hr/787052
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje 3.0 (CC BY 3.0)
Datum i vrijeme pohrane2018-10-10 08:37:00