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91.
Cookies prepared with white or wholegrain wheat flours and substituted with high-oleic sunflower seed (10 g/100 g and 30 g/100 g supplementation levels) and hull-less barley flour (30 g/100 g and 50 g/100 g levels) were evaluated for nutritional properties, physical and sensory attributes. Sunflower seed significantly increased the contents of Se, Zn, Mg, and Ca, as well as the contents of α-tocopherol and fat in cookies. The contents of Se, Cu, Fe, Zn and β-glucan were raised in cookies by barley supplementation. It was estimated that 100 g of barley and sunflower seed-supplemented cookies can meet about 18–49% of dietary reference intake (DRI) for Se. Both supplemented cookies were found not to pose a significant risk, with regard to excessive intakes of heavy elements (Pb, Cd, As, Hg). In addition, the supplementation with sunflower seed improved sensory properties of the cookies. 相似文献
92.
Todd K. Bender Jason P. Rosenblatt William C. Woodson Biljana Sljivić-Śimšić Michael P. Peinovich J. P. Rao Rayapati T. F. Carney Curtis F. Gerald Harold H. Zimmerman Paul A. Fortier D. R. Tallentire Emmett L. Bennett Jr. Mordechai A. Friedman Mordechai A. Friedman Todd K. Bender Jeffrey Raskin Stuart G. Hall Barron Brainerd Dominic Bisignano Robert P. Swierenga James Joyce David Mann 《Language Resources and Evaluation》1973,7(6):419-450
93.
94.
Biljana Meši?Herbert Schroeder 《Thin solid films》2012,520(13):4497-4500
TaSiN is a promising material for application as electrically conductive diffusion barrier for the integration of high permittivity perovskite materials in integrated circuits. TaSiN thin films were deposited by reactive radio frequency magnetron sputtering using TaSi and TaSi2.7 targets in an Ar/N2 atmosphere. The sputter power was varied in order to achieve different TaSiN compositions. The stoichiometry of as-deposited films was estimated using Rutherford backscattering spectroscopy. The as-deposited TaSiN thin films are amorphous. Their crystallization temperature is above 700 °C and increases with higher nitrogen content. They have metallic conduction and ohmic behavior. The resistivity of as deposited films is in the range from 10− 6 Ω m up to 10− 3 Ω m and increases with nitrogen content. It was found that p++-Si/Ta21Si57N21 develops unacceptable high contact resistance. Introducing an intermediate Pt layer the stack p++-Si/Pt/Ta21Si57N21 had a good conductive properties and good thermal stability at 700 °C. 相似文献
95.
96.
Stanislava Ž. Gorjanović Biljana B. Rabrenović Miroslav M. Novaković Etelka B. Dimić Zorica N. Basić Desanka Ž. Sužnjević 《Journal of the American Oil Chemists' Society》2011,88(12):1875-1882
Antioxidant (AO) activity of cold pressed pumpkin (Cucurbita pepo L.) seed oil, produced from three naked and one hulled variety, was assessed using a DC polarographic assay based on a hydrogen peroxide scavenge (HPS). Results are expressed as the decrease of the anodic oxidation current of hydrogen peroxide obtained upon addition of methanolic extract of the investigated oils. Strict correlations of HPS and (1) radical scavenging capacity against the stable free radical 1,1-diphenyl-2-picrylhydrazyl (DPPH) (0.99), (2) the induction period estimated by a Rancimat test (0.99) and (3) total phenolic content estimated by Folin-Ciocalteu (FC) assay (0.99) were obtained. In addition, a significant correlation of HPS and the content of δ-tocopherol (0.87), squalene (0.67) and color CIE a* (−0.89) was found. Based on the results reported, the polarographic assay was found to be suitable for determination of AO activity as an indicator of the quality and oxidative stability of oil. 相似文献
97.
Zoran Vujčić Nikola Lončar Biljana Dojnov Aleksandra Milovanović Miroslava Vujčić Nataša Božić 《Food chemistry》2010
Potato juice (a waste product from the starch industry) is a potential source of novel enzymes for food applications. For use in the production and improvement of food protein hydrolysates, commercially available exopeptidases, predominantly aminopeptidases, are recommended. The present study was performed to explore possible biotechnological interest of leucyl aminopeptidase (LAP) activity in the potato tuber. The LAP from potato tuber was purified and characterised. Specific LAP activity was increased 200-fold by purification of the crude extract. The purified enzyme had a pH optimum of 9.0 and temperature optimum of 45 °C. LAP hydrolysed leucine-, alanine- and lysine-p-nitroanilide to a similar degree. The most efficient inhibitor was 1,10-phenanthroline. Almost all divalent cations tested inhibited the enzyme activity, while Co2+ stimulated LAP activity by over 100%. The purified LAP had a molecular weight of 90 kDa with an isoelectric point of 5.45. Sodium dodecylsulfate–polyacrylamide gel electrophoresis revealed one band of 48 kDa. 相似文献
98.
The advantages of solid fat content determination in cocoa butter and cocoa butter equivalents by the Karlshamns method 总被引:1,自引:0,他引:1
Aleksandra Torbica Olga Jovanovic Biljana Pajin 《European Food Research and Technology》2006,222(3-4):385-391
This paper describes the preparation of samples and the evaluation techniques applied to determine the Solid Fat Content (SFC)
by means of pulsed nuclear magnetic resonance (NMR) in confectionery fats characterized by distinct polymorphism (cocoa butter,
cocoa butter equivalents and their mixtures). Due to the deviation of SFC values in certain softer cocoa butter equivalents
at the temperature of 20 °C, an internal method devised at Karlshamns Oils & Fats AB is applied as well. When compared to
the official IUPAC 2.150 (b) method, Karlshamns' method involves a lower temperature and a prolonged period of time at the
stage of the final SFC stabilization in the pre-treatment of fat samples. The calculation of SFC in the analysed samples for
the purposes of this paper was carried out by employing both methods (the indirect method and a serial procedure). The results
are presented graphically. Differences were reflected in the SFC of the fats and their mixtures that were under observation
depending on the method and temperatures applied.
The obtained results indicated a considerable advantage of employing the Karlshamns method since the results yielded by this
method are more lucid. Moreover, the behaviour of fats in the production process can be more easily predicted on the basis
of these results. 相似文献
99.
100.
Effect of Liquid (Native) and Dry Molasses Originating from Sugar Beet on Physical and Textural Properties of Gluten‐Free Biscuit and Biscuit Dough 下载免费PDF全文