A5061895180- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Wheat and Barley Genetics and Pathology
- Molecular Biology Techniques and Applications
- Genomics and Phylogenetic Studies
- Consumer Attitudes and Food Labeling
- Agriculture and Biological Studies
- Plant Virus Research Studies
- Herbal Medicine Research Studies
- Gene expression and cancer classification
- Seed and Plant Biochemistry
- Cynara cardunculus studies
- Phytochemicals and Antioxidant Activities
- Mesoporous Materials and Catalysis
- Antioxidant Activity and Oxidative Stress
- GABA and Rice Research
- Phytoestrogen effects and research
- Diet, Metabolism, and Disease
- Essential Oils and Antimicrobial Activity
- Chromosomal and Genetic Variations
- Agricultural and Food Sciences
University of Novi Sad
2018-2021
Leibniz Institute of Plant Genetics and Crop Plant Research
2013
Fruit processing by-product, raspberry (Rubus idaeus L.) seeds were utilized to obtain health beneficial oils. Cold pressing (CP) and supercritical CO2 extraction (SFE) applied separate oil from seeds. Raspberry seed oils analyzed in terms of fatty acids (FA) content, tocopherols, functional quality indices. The residues after extractions free total ellagic acid content (TEAC). CP provided higher yield than the SFE method. Oils isolated by both methods have a significant amount ω-3 FA, even...
This study was conducted to investigate the effect of addition buckwheat flour, as well influence grain pretreatment, on betaine content in wholegrain wheat pasta. The is traditionally used human diet for centuries due its nutritional benefits and positive health such plasma cholesterol level reduction, anticancer anti-inflammatory activity. On other side, a bioactive compound naturally present cereals pseudocereals, important demethylation homocysteine methionine which mainly occurs liver....
Recent advances in next-generation sequencing techniques allow the detection of a large number SNPs and their use high throughput manner. However, Cleaved Amplified Polymorphic Sequences (CAPSs) still play significant role as complement to other methods for SNP genotyping. Therefore, new focusing on acceleration this type markers are highly desirable. The combination classical CAPS technique M13-tailed primer multiplexing assay was used develop an agarose gel free protocol analysis via...
This study was carried out in order to evaluate the effect of extrusion conditions on physico-chemical properties corn grits-raspberry seeds snacks. The raspberry were chosen fortify corn-based snack due their richness ellagic acid, a natural phenol antioxidant which has beneficial human health. Extrudates prepared using laboratory single-screw extruder, operated at different conditions. Box-Behnken experimental design used impact processing variables: moisture content (18-25%), temperature...
Sugar beet molasses represents the most important by-product in sugar industry which can be valorised through various methods due to very valuable composition. Standard composition consists of sugar, nonsugar components and water. Furthermore, normally contains betaine range from 3 8%/DM. Betaine is an component not eliminated during production so it accumulates could obtained separation process on industrial chromatographic columns. The main objective this research was increase content...
Since ancient times, man has been observing not only diversities but also similarities that existed in the plant world. Similarities among certain species have long predominantly used botanical systematisation. Thus, for instance, while studying evolution of various and animal species, Darwin realised there was a parallelism variation both within one between/among related species. According to many scientists systematists, similarity is inversely proportional their evolutionary distance,...
The aim of this study was to evaluate the influence extrusion process variables on resistant starch content (RS) in a sample rice snacks with added chicory root (addition: from 20-40%). effect different levels feed moisture (16.3 22.5%) and screw speed (500 900) rpm, as well addition, during cooking extruded products, investigated. Results our experiments have demonstrated decrease after extrusion, which is also observed some other studies. range 0.1302 g/100g 0.5302 g/100g. According Yoon's...