Pregled bibliografske jedinice broj: 255017
Development of Functional Cereal Based Foodstuffs
Development of Functional Cereal Based Foodstuffs // Proceedings 3rd International Congress Flour-Bread '05 5th Croatian Congress of Cereal Technologists / Ugarčić-Hardi, Žaneta (ur.).
Osijek: J.J. Strossmayer University of Osijek, 2006. str. 121-133 (predavanje, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
CROSBI ID: 255017 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Development of Functional Cereal Based Foodstuffs
Autori
Ćurić, Duška ; Galić, Kata
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Proceedings 3rd International Congress Flour-Bread '05 5th Croatian Congress of Cereal Technologists
/ Ugarčić-Hardi, Žaneta - Osijek : J.J. Strossmayer University of Osijek, 2006, 121-133
Skup
3rd International Congress Flour-Bread '05 5th Croatian Congress of Cereal Technologists
Mjesto i datum
Opatija, Hrvatska, 26.10.2005. - 29.10.2005
Vrsta sudjelovanja
Predavanje
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
Functional food; cereals; dietetic food
Sažetak
There are different definitions of functional food in different countries (USA, Japan, EU). A common definition is that functional food is similar in appearance to, or may be a conventional food, is consumed as part of a usual diet, and is demonstrated to have physiological benefits and/or reduce the risk of chronic disease beyond nutritional function. In Croatian legislation this group of foodstuffs is defined in Bylaw on dietetic foods. Cereals present the basic nutrition of human kind regardless of region, religion, social status or nationality. Natural whole grain composition (dietary fibres, minerals, vitamins), huge range of different varieties (wheat, rye, barley, rice, corn, pearl millet, sorghum, triticale, pseudo-cereals), as well as fertilizing methods (high lysine corn), enable whole range of functional food development (whole grain bread, multigrain cereal bread, dietary fibres enriched bread, high protein bread, gluten free bread, low-energy bread, dietetic pasta products, etc.). With additional raw materials usage (soy flour and soy proteins, dairy products, oil seeds, legumes, spices and dry fruits) a number of different functional products for different population (children, pregnant woman, elderly, sportsman etc) can be developed
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
Napomena
ISBN 953-7005-09-7
POVEZANOST RADA
