Pregled bibliografske jedinice broj: 122293
Decomposition degree of available niacin during hard biscuits technological production
Decomposition degree of available niacin during hard biscuits technological production // Deutsche Lebensmittel-Rundschau, 101 (2005), 6-9 (međunarodna recenzija, članak, znanstveni)
CROSBI ID: 122293 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Decomposition degree of available niacin during hard biscuits technological production
Autori
Vedrina-Dragojević, Irena ; Šebečić, Blaženka ; Horvatić, Marija
Izvornik
Deutsche Lebensmittel-Rundschau (0012-0413) 101
(2005);
6-9
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
available niacin; biscuits; technological production; decomposition
Sažetak
Niacin plays a significamt role in metabolism and because of the fact that its stability can be affected by various factors decomposition degree of available niacin (nicotinic acid and nicotinamid) in various kinds of hard biscuits during technological production has been researched. The results of investigated reveals that the available niacin content decreases significantly and depending on the kind of sample the decomposition degree ranged from 17.11 to 34.77 %. However, despite the relatively high decomposition the examined biscuits contain satisfactory concentrations of available niacin.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
Citiraj ovu publikaciju:
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
