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Pregled bibliografske jedinice broj: 818092

Assessment of Drying Characteristics and Texture in Relation with Micromorphological Traits of Carob Pods and Seeds (Ceratonia silliqua L.)


Benković, Maja; Srečec, Siniša; Bauman, Ingrid; Ježek, Damir; Karlović, Sven; Kremer, Dario; Karlović, Ksenija; Erhatić, Renata
Assessment of Drying Characteristics and Texture in Relation with Micromorphological Traits of Carob Pods and Seeds (Ceratonia silliqua L.) // Food technology and biotechnology, 54 (2016), 4; 432-440 doi:10.17113/ftb.54.04.16.4475 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 818092 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Assessment of Drying Characteristics and Texture in Relation with Micromorphological Traits of Carob Pods and Seeds (Ceratonia silliqua L.)

Autori
Benković, Maja ; Srečec, Siniša ; Bauman, Ingrid ; Ježek, Damir ; Karlović, Sven ; Kremer, Dario ; Karlović, Ksenija ; Erhatić, Renata

Izvornik
Food technology and biotechnology (1330-9862) 54 (2016), 4; 432-440

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

Ključne riječi
carob ; drying ; texture ; micromorphology

Sažetak
Carob tree (Ceratonia siliqua L.) is a perennial leguminous evergreen tree native to the coastal regions of Mediterranean basin and is considered to be an important component of vegetation for economic and environmental reasons. Two constituents of the pod, pulp and the seeds, can be used as feed or in food applications. In this study, drying characteristics, texture and microstructure of carob pods were studied. Carob samples were prepared in three different ways: whole carob pod, carob pod parts and carob seed. The drying experiments and the modelling exhibited that carob seeds had the highest drying rate, followed by pod parts and the whole, intact carob fruit. Texture studies showed that the maximum compression force depended upon the area of the carob fruit on which compression tests were performed. The seeds exhibited the highest maximum compression force, followed by the stem zone, the tip and the centre of the fruit. Differences in drying behaviour and texture of carob pods can successfully be interpreted by the micromorphology of the carob pods and seeds. Determining the drying rate, maximum compressive force and micromorphological traits is of great importance for further carob processing (e.g. milling, sieving, carob bean gum production or usage in food or feed products).

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Projekti:
HRZZ-IP-2013-11-3304 - Taksonomija, ekologija i uporaba rogača (Ceratonia siliqua L.) i lovora (Laurus nobilis L.) u Hrvatskoj (TEUCLIC) (Srečec, Siniša, HRZZ - 2013-11) ( POIROT)

Ustanove:
Farmaceutsko-biokemijski fakultet, Zagreb,
Visoko gospodarsko učilište, Križevci,
Prehrambeno-biotehnološki fakultet, Zagreb

Citiraj ovu publikaciju

Benković, Maja; Srečec, Siniša; Bauman, Ingrid; Ježek, Damir; Karlović, Sven; Kremer, Dario; Karlović, Ksenija; Erhatić, Renata
Assessment of Drying Characteristics and Texture in Relation with Micromorphological Traits of Carob Pods and Seeds (Ceratonia silliqua L.) // Food technology and biotechnology, 54 (2016), 4; 432-440 doi:10.17113/ftb.54.04.16.4475 (međunarodna recenzija, članak, znanstveni)
Benković, M., Srečec, S., Bauman, I., Ježek, D., Karlović, S., Kremer, D., Karlović, K. & Erhatić, R. (2016) Assessment of Drying Characteristics and Texture in Relation with Micromorphological Traits of Carob Pods and Seeds (Ceratonia silliqua L.). Food technology and biotechnology, 54 (4), 432-440 doi:10.17113/ftb.54.04.16.4475.
@article{article, year = {2016}, pages = {432-440}, DOI = {10.17113/ftb.54.04.16.4475}, keywords = {carob, drying, texture, micromorphology}, journal = {Food technology and biotechnology}, doi = {10.17113/ftb.54.04.16.4475}, volume = {54}, number = {4}, issn = {1330-9862}, title = {Assessment of Drying Characteristics and Texture in Relation with Micromorphological Traits of Carob Pods and Seeds (Ceratonia silliqua L.)}, keyword = {carob, drying, texture, micromorphology} }
@article{article, year = {2016}, pages = {432-440}, DOI = {10.17113/ftb.54.04.16.4475}, keywords = {carob, drying, texture, micromorphology}, journal = {Food technology and biotechnology}, doi = {10.17113/ftb.54.04.16.4475}, volume = {54}, number = {4}, issn = {1330-9862}, title = {Assessment of Drying Characteristics and Texture in Relation with Micromorphological Traits of Carob Pods and Seeds (Ceratonia silliqua L.)}, keyword = {carob, drying, texture, micromorphology} }

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


Uključenost u ostale bibliografske baze podataka:


  • CAB Abstracts


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