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Pregled bibliografske jedinice broj: 131149

Technological and nutritional characteristics of a kernel of maize exposed to "cooking treatment"


Krička, Tajana; Voća, Neven; Jukić, Željko
Technological and nutritional characteristics of a kernel of maize exposed to "cooking treatment" // Czech Journal of Animal Science, 46 (2001), 5; 213-216 (međunarodna recenzija, članak, znanstveni)


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Naslov
Technological and nutritional characteristics of a kernel of maize exposed to "cooking treatment"
(Technological and nutritional characteristics of a kernel of maize exposed to "cooking treatmant")

Autori
Krička, Tajana ; Voća, Neven ; Jukić, Željko

Izvornik
Czech Journal of Animal Science (1212-1819) 46 (2001), 5; 213-216

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

Ključne riječi
Cooking treatment; kernel; digestibility; sedimentation; dynamic characteristics

Sažetak
The aim of this investigation was to establish the sustainability of the digestibility of a kernel of maize by subjecting it to treatment before drying. According to the 'cooking treatment' used in this study, a kernel of maize was 'cooked' immediately after it had been harvested, and then dried. The treatment involved one drying only. This paper compares the dynamic resistance of a kernel of maize after the 'cooking treatment' with that of a kernel of maize which had not undergone such a treatment. The research findings indicate that a kernel treated with heat did not take much longer to dry than a natural kernel. The dynamic characteristics and the sedimentation of a kernel treated with heat were weakened by its exposure to the 'cooking treatment' (the rate of broken kernels increased from 16.6% to 59.8%). The amount of gluten in the kernel treated with heat increased from 21.6% to 60.9%. On the basis of these findings, it can be concluded that a kernel of maize can be exposed to heat treatment immediately after it has been harvested.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)



POVEZANOST RADA


Profili:

Avatar Url Tajana Krička (autor)

Avatar Url Neven Voća (autor)

Avatar Url Željko Jukić (autor)


Citiraj ovu publikaciju

Krička, Tajana; Voća, Neven; Jukić, Željko
Technological and nutritional characteristics of a kernel of maize exposed to "cooking treatment" // Czech Journal of Animal Science, 46 (2001), 5; 213-216 (međunarodna recenzija, članak, znanstveni)
Krička, T., Voća, N. & Jukić, Ž. (2001) Technological and nutritional characteristics of a kernel of maize exposed to "cooking treatment". Czech Journal of Animal Science, 46 (5), 213-216.
@article{article, year = {2001}, pages = {213-216}, keywords = {Cooking treatment, kernel, digestibility, sedimentation, dynamic characteristics}, journal = {Czech Journal of Animal Science}, volume = {46}, number = {5}, issn = {1212-1819}, title = {Technological and nutritional characteristics of a kernel of maize exposed to and \#34;cooking treatment and \#34;}, keyword = {Cooking treatment, kernel, digestibility, sedimentation, dynamic characteristics} }
@article{article, year = {2001}, pages = {213-216}, keywords = {Cooking treatment, kernel, digestibility, sedimentation, dynamic characteristics}, journal = {Czech Journal of Animal Science}, volume = {46}, number = {5}, issn = {1212-1819}, title = {Technological and nutritional characteristics of a kernel of maize exposed to and \#34;cooking treatmant and \#34;}, keyword = {Cooking treatment, kernel, digestibility, sedimentation, dynamic characteristics} }

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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