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Iliane Colpo, Denis Rasquin Rabenschlag, Maria Soares de Lima, Mario Eduardo Santos Martins and Miguel Afonso Sellitto
This study aims to evaluate the financial and economic feasibility of implementing a biorefinery to process the solid waste, called brewers? spent grain, generated in the production of craft beer into special flour. In addition, to present a path for ope...
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Pavel Skrivan, Marcela Sluková, Lucie Jurkaninová and Ivan ?vec
Wholemeal flours from various cereals and pseudocereals are a valuable source of nutritionally important fiber components, especially beta-glucans and arabinoxylans, as well as bioactive substances accompanying dietary fiber. Most types of whole-wheat fl...
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Yana Biletska,Galina Djukareva,Alla Nekos,Andrii Husliev,Anna Krivtsova,Myushfik Bakirov,Valentyn Polupan,Vyacheslav ?nyshchenko,Evgenia Sokolova
Pág. 54 - 61
The content of vitamins and microelements in vegetable powders, flour of legumes and in bread made with their use was investigated. The degree of staling of gluten-free bread was determined and, on the basis of the obtained regularities, the timing of th...
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Yana Biletska,Taisia Ryzhkova,Vitalina Babenko,Anna Krivtsova,Raisa Plotnikova,Olena Skyrda
Pág. 6 - 13
The study on the substantiation of using sprouted beans flour enriched with iodine and selenium in the production of the sour-milk product was carried out. The relevance of this research was determined by the lack of sour-milk products for people sufferi...
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Yana Biletska,Raisa Plotnikova,Natalia Danko,Myushfik Bakirov,Maryna Chuiko,Anna Perepelytsia
Pág. 48 - 55
We have studied the possibility of using iodine-enriched soy flour in the process of making bread for people suffering from iodine deficiency, diabetes and celiac disease. The organoleptic, physical-and-chemical, and microbiological indicators have been ...
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