A5013021837- Food composition and properties
- Meat and Animal Product Quality
- Food Industry and Aquatic Biology
- Seed and Plant Biochemistry
- Additive Manufacturing and 3D Printing Technologies
- 3D Printing in Biomedical Research
- Heavy Metals in Plants
- Microbial Metabolites in Food Biotechnology
- Food Quality and Safety Studies
- Celiac Disease Research and Management
- Phytochemical and Pharmacological Studies
- Potato Plant Research
- Phytase and its Applications
- Gastrointestinal motility and disorders
University of Zagreb
2021-2023
Since there are no products in the European market labelled as low-FODMAP (low fermentable oligosaccharides, disaccharides, monosaccharides, and polyols), patients with irritable bowel syndrome non-celiac wheat sensitivity often consume gluten-free products. These naturally contain little FODMAP, but have poorer sensory properties lower nutritional value. This study aimed to develop attractive crackers high-fibre content. Various flours (wholemeal buckwheat millet, white maize), pumpkin seed...
Cereal by-products can negatively affect sensory properties and shelf life of foods if they are not pre-processed in order to alter their physico-chemical properties. Cryo-grinding is an innovative method for processing cereal by-products; therefore, we investigated the effect adding cryo-ground proso millet bran (10%) buckwheat hulls (2%) on quality sugar-free whole-wheat biscuits. Shelf was by texture analysis, peroxide value (PV), free fatty acids (FFA), near-infrared spectroscopy (NIRS)....
Betaine is a non-essential amino acid with proven functional properties and untapped potential for cereal food enrichment. While 3D printing represents viable approach manufacturing enriched cereal-based foods novel shapes textures, it crucial to consider the impact of parameters post-processing on betaine content these products. The aim this study was investigate influence infill level (20, 30 40%) 3D-printed cuboid techniques (drying oven, vacuum dryer, air fryer) betaine-enriched...
Summary Buckwheat hulls (BWH) are a lignocellulosic material with valuable nutrient contents, especially rutin and dietary fibre, which worth exploring from food industry perspective. BWH also voluminous that is difficult to grind very fine particle sizes, can be achieved under cryogenic conditions. Therefore, we investigated the effect of fractionation by cryo‐grinding size separation (<56, 56–180 >180 µm) on fibre content bioactive profile BWH. While hypothesised micronisation would...