Pretražite po imenu i prezimenu autora, mentora, urednika, prevoditelja

Napredna pretraga

Pregled bibliografske jedinice broj: 423270

Nutritive characteristics of certain underused gluten-free raw materials


Vitali, Dubravka; Amidžić, Daniela; Vedrina- Dragojević, Irena
Nutritive characteristics of certain underused gluten-free raw materials // Food for the future - the contribution of chemistry to improvement of food quality / Sorensen, Hilmer (ur.).
Kopenhagen, 2009. str. 8-11 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


CROSBI ID: 423270 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Nutritive characteristics of certain underused gluten-free raw materials

Autori
Vitali, Dubravka ; Amidžić, Daniela ; Vedrina- Dragojević, Irena

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Food for the future - the contribution of chemistry to improvement of food quality / Sorensen, Hilmer - Kopenhagen, 2009, 8-11

ISBN
978-87-993033-5-9

Skup
Euro Food Chem XV

Mjesto i datum
Kopenhagen, Danska, 05.07.2009. - 08.07.2009

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
dietary fiber; gluten free raw materials; minerals; starch

Sažetak
Since adherence to a gluten free diet in celiac patients affects consumption from the grain food group, questions have been raised about the effects of such diet on calcium, iron and fiber intake, as well as total carbohydrate and grain food consumption. Therefore, in the frameworks of this research certain nutritionally valuable gluten free raw materials (carob, amaranth, soy, and different sorts of sweet-potato) were proposed for consumption in gluten free diet. Mentioned raw materials were investigated considering their macronutritive composition (protein, carbohydrates, fat), the content of different starch classes that were used for glycemic index prediction, essential mineral content (Fe, Mn, Cu, Ca and Mg) and dietary fiber content. Obtained results indicate that, regarding the most of investigated nutrient classes, mentioned gluten free raw materials can be considered as nutritionaly more valuable in comparison to wheat flour. Especially satisfying results were obtained regarding protein content (soy, amaranth, sweet- potato), dietary fiber content (all investigated raw materials), iron (amaranth, sweet-potato) and calcium content (soy, amaranth). Therefore, investigated raw materials can be recommended as desirable components that might contribute to diversity, functionality and nutritional quality of gluten free diet.

Izvorni jezik
Engleski

Znanstvena područja
Farmacija



POVEZANOST RADA


Projekti:
006-1130475-0159 - Funkcionalna hrana-dijetetski proizvodi na bazi žitarica (Vedrina-Dragojević, Irena, MZOS ) ( CroRIS)

Ustanove:
Farmaceutsko-biokemijski fakultet, Zagreb


Citiraj ovu publikaciju:

Vitali, Dubravka; Amidžić, Daniela; Vedrina- Dragojević, Irena
Nutritive characteristics of certain underused gluten-free raw materials // Food for the future - the contribution of chemistry to improvement of food quality / Sorensen, Hilmer (ur.).
Kopenhagen, 2009. str. 8-11 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
Vitali, D., Amidžić, D. & Vedrina- Dragojević, I. (2009) Nutritive characteristics of certain underused gluten-free raw materials. U: Sorensen, H. (ur.)Food for the future - the contribution of chemistry to improvement of food quality.
@article{article, author = {Vitali, Dubravka and Amid\v{z}i\'{c}, Daniela and Vedrina- Dragojevi\'{c}, Irena}, editor = {Sorensen, H.}, year = {2009}, pages = {8-11}, keywords = {dietary fiber, gluten free raw materials, minerals, starch}, isbn = {978-87-993033-5-9}, title = {Nutritive characteristics of certain underused gluten-free raw materials}, keyword = {dietary fiber, gluten free raw materials, minerals, starch}, publisherplace = {Kopenhagen, Danska} }
@article{article, author = {Vitali, Dubravka and Amid\v{z}i\'{c}, Daniela and Vedrina- Dragojevi\'{c}, Irena}, editor = {Sorensen, H.}, year = {2009}, pages = {8-11}, keywords = {dietary fiber, gluten free raw materials, minerals, starch}, isbn = {978-87-993033-5-9}, title = {Nutritive characteristics of certain underused gluten-free raw materials}, keyword = {dietary fiber, gluten free raw materials, minerals, starch}, publisherplace = {Kopenhagen, Danska} }




Contrast
Increase Font
Decrease Font
Dyslexic Font