engleski

Impact of high-intensity ultrasound on the biochemical and technological properties of cereal material

The oral presentation gives an overview of the impact of high-intensity ultrasound on the activity of different bioactive compounds and enzymes as well as the technological properties of cereal by-products such as wheat bran, proso millet bran and buckwheat hulls. The application of ultrasonically treated by-products as food ingredients in bread and snack is demonstrated.

high-intensity ultrasound ; bioactive compounds ; enzymes ; wheat bran ; millet bran ; buckwheat hulls

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