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Pregled bibliografske jedinice broj: 130635

Nutritional characteristics of Soybean after thermal processing by toasting


Krička, Tajana; Jukić, Željko; Voća, Neven; Sigfild, Nikola; Zanuškar, Jadranka; Voća, Sandra
Nutritional characteristics of Soybean after thermal processing by toasting // Acta Veterinaria (Beograd), 53 (2003), 2-3; 191-197 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 130635 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Nutritional characteristics of Soybean after thermal processing by toasting

Autori
Krička, Tajana ; Jukić, Željko ; Voća, Neven ; Sigfild, Nikola ; Zanuškar, Jadranka ; Voća, Sandra

Izvornik
Acta Veterinaria (Beograd) (0567-8315) 53 (2003), 2-3; 191-197

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
soy; toasting; temperature; urease; trypsin inhibitor activity

Sažetak
This paper deals with the characteristics of a soybean processed by a new technical version of the toaster aimed to be used for lower capacities. The research was conducted on a thin and a thick layer of a soybean, and it indicates that only a thin layer can be toasted due to the large range of urease ranging 0, 01 to 0, 26 mgN/g/min as well as the big difference of trypsin inhibitor activity being 2, 53 to 4, 04 mg/g. Further on, it was determined that after the toasting a thin layer of soybean at the temperatures 125º ; ; C, 130º ; ; C and 135º ; ; C in the 10- and 15-minute periods, the most favorable treatment for monogastic animals is 125º ; ; C/15min (2, 12 mgTI/g trypsin inhibitor activity), and for polygastic (ruminant) animals 130º ; ; C/10 min (0, 00 mgN/g/min urease).

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)



POVEZANOST RADA


Projekti:
0178001

Ustanove:
Agronomski fakultet, Zagreb

Profili:

Avatar Url Tajana Krička (autor)

Avatar Url Sandra Voća (autor)

Avatar Url Željko Jukić (autor)

Avatar Url Neven Voća (autor)


Citiraj ovu publikaciju

Krička, Tajana; Jukić, Željko; Voća, Neven; Sigfild, Nikola; Zanuškar, Jadranka; Voća, Sandra
Nutritional characteristics of Soybean after thermal processing by toasting // Acta Veterinaria (Beograd), 53 (2003), 2-3; 191-197 (međunarodna recenzija, članak, znanstveni)
Krička, T., Jukić, Ž., Voća, N., Sigfild, N., Zanuškar, J. & Voća, S. (2003) Nutritional characteristics of Soybean after thermal processing by toasting. Acta Veterinaria (Beograd), 53 (2-3), 191-197.
@article{article, year = {2003}, pages = {191-197}, keywords = {soy, toasting, temperature, urease, trypsin inhibitor activity}, journal = {Acta Veterinaria (Beograd)}, volume = {53}, number = {2-3}, issn = {0567-8315}, title = {Nutritional characteristics of Soybean after thermal processing by toasting}, keyword = {soy, toasting, temperature, urease, trypsin inhibitor activity} }
@article{article, year = {2003}, pages = {191-197}, keywords = {soy, toasting, temperature, urease, trypsin inhibitor activity}, journal = {Acta Veterinaria (Beograd)}, volume = {53}, number = {2-3}, issn = {0567-8315}, title = {Nutritional characteristics of Soybean after thermal processing by toasting}, keyword = {soy, toasting, temperature, urease, trypsin inhibitor activity} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus





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