Please use this identifier to cite or link to this item:
https://open.uns.ac.rs/handle/123456789/3957
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Filipović, Jelena | en_US |
dc.contributor.author | Ivkov, Milan | en_US |
dc.contributor.author | Košutić, Milenko | en_US |
dc.contributor.author | Filipović, Vladimir | en_US |
dc.date.accessioned | 2019-09-23T10:31:08Z | - |
dc.date.available | 2019-09-23T10:31:08Z | - |
dc.date.issued | 2016 | - |
dc.identifier.issn | 12121800 | en_US |
dc.identifier.uri | https://open.uns.ac.rs/handle/123456789/3957 | - |
dc.description.abstract | The chemical composition and content of fatty acids in flaxseed and spelt flour were evaluated. The ratio of w-6/w-3 essential fatty acids is also analysed in spelt pasta and pasta with 0, 10, and 20% of flaxseed flour. Flaxseed flour has a better fatty acid profile than spelt flour, with low levels of saturated fat (approximately 8.99 g/100 g of flour) and a high concentration of linolenic acid (57.20 g/100 g of flour) and lower content of linoleic acid (15.98 g/100 g of flour), as well as superior w-6/w-3 ratio of 1: 4. Flaxseed flour in pasta positively contributes to the daily intake of essential fatty acids recommended by nutritionists and the improvement of w-6/w-3 ratio. Although a new product is worse in texture quality, it will be acceptable to consumers who want to change their habits related to diet and enrich it with functional components. | en_US |
dc.language.iso | en | en_US |
dc.publisher | Praha: Czech Academy of Agricultural Sciences | en_US |
dc.relation.ispartof | Czech Journal of Food Sciences | en_US |
dc.title | Ratio of omega-6/omega-3 fatty acids of spelt and flaxseed pasta and consumer acceptability | en_US |
dc.type | Journal/Magazine Article | en_US |
dc.identifier.doi | 10.17221/384/2015-CJFS | - |
dc.identifier.scopus | 2-s2.0-85007206661 | - |
dc.identifier.url | https://api.elsevier.com/content/abstract/scopus_id/85007206661 | - |
dc.description.version | Published | en_US |
dc.relation.lastpage | 528 | en_US |
dc.relation.firstpage | 522 | en_US |
dc.relation.issue | 6 | en_US |
dc.relation.volume | 34 | en_US |
item.fulltext | No Fulltext | - |
item.grantfulltext | none | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.dept | Prirodno-matematički fakultet, Departman za geografiju, turizam i hotelijerstvo | - |
crisitem.author.dept | Naučni institut za prehrambene tehnologije u Novom Sadu | - |
crisitem.author.dept | Tehnološki fakultet, Katedra za hemijsko inženjerstvo | - |
crisitem.author.orcid | 0000-0002-2276-7371 | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
crisitem.author.parentorg | Prirodno-matematički fakultet | - |
crisitem.author.parentorg | Univerzitet u Novom Sadu | - |
crisitem.author.parentorg | Tehnološki fakultet | - |
Appears in Collections: | TF Publikacije/Publications |
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