The effect of extrusion on total phenols and phytic acid contents of rapeseed with agricultural products
2007
Sakac, M.(Tehnoloski fakultet, Novi Sad (Serbia). Zavod za tehnologiju hrane za zivotinje) | Filipovic, S.(Tehnoloski fakultet, Novi Sad (Serbia). Zavod za tehnologiju hrane za zivotinje) | Ristic, M.(Tehnoloski fakultet, Novi Sad (Serbia). Zavod za tehnologiju hrane za zivotinje) | Kormanjos, S.(Tehnoloski fakultet, Novi Sad (Serbia). Zavod za tehnologiju hrane za zivotinje)
The possibility of using the extrusion of rapeseed and rapeseed with following agricultural products: corn, wheat, barley and triticale was investigated in this work pointing out the reduction of some antinutritive factors during thermal treatment - total phenols and phytic acid. Based on the conducted investigations it can be concluded that the dry extrusion resulted in decreasing of phytic acid content in range 20-25% and not evident reduction of total phenols content in comparison with untreated products.
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