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https://scidar.kg.ac.rs/handle/123456789/13199Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.rights.license | BY-NC-ND | - |
| dc.contributor.author | Radovanovic, Mirjana | - |
| dc.contributor.author | Petković, Marko | - |
| dc.contributor.author | Djurovic, Vesna | - |
| dc.contributor.author | Miletic, Nemanja | - |
| dc.contributor.author | Rumenic, Katarina | - |
| dc.date.accessioned | 2021-05-14T12:04:07Z | - |
| dc.date.available | 2021-05-14T12:04:07Z | - |
| dc.date.issued | 2021 | - |
| dc.identifier.isbn | 9788687611801 | en_US |
| dc.identifier.uri | https://scidar.kg.ac.rs/handle/123456789/13199 | - |
| dc.description.abstract | The changes in the spectrum, peroxide numbers and specific absorbances (at 232 nm and 270 nm) of fresh and storaged oils (4 months at 4 °C) obtained by different hazelnuts pressing were monitored. The results showed reduced viability of the oil obtained from the hazelnut exposed to elevated temperature during conditioning and pressing: changes in the spectrum about 290 nm, a peroxide number close to the legally allowed maximum (7.5 mmolkg-1) and possible presence of secondary oxidation products. Sensory evaluation of biscuits with hazelnut oil showed that the samples belonged to the categories of quality: very good and good. The overall sensory score was highest for biscuits with hazelnut oil pressed in an electric press. | en_US |
| dc.language.iso | sr | en_US |
| dc.publisher | Agronomski fakultet | en_US |
| dc.rights | openAccess | - |
| dc.rights.uri | https://creativecommons.org/licenses/by-nc-nd/4.0/ | - |
| dc.source | XXVI SAVETOVANJE O BIOTEHNOLOGIJI | en_US |
| dc.subject | hazelnuts oil | en_US |
| dc.subject | pressing | en_US |
| dc.subject | biscuits | en_US |
| dc.subject | lešnikovo ulje | en_US |
| dc.subject | čuvanje | en_US |
| dc.subject | keks | en_US |
| dc.title | UTICAJ NAČINA PRESOVANJA NA PROMENE LEŠNIKOVOG ULJA TOKOM ČUVANJA I SENZORNA SVOJSTVA KEKSA | en_US |
| dc.type | conferenceObject | en_US |
| dc.description.version | Published | en_US |
| dc.identifier.doi | 10.46793/SBT26.435R | en_US |
| dc.relation.conference | XXVI SAVETOVANJE O BIOTEHNOLOGIJI | en_US |
| dc.type.version | PublishedVersion | en_US |
| Appears in Collections: | Faculty of Agronomy, Čačak | |
 | Page views(s)176 | Downloads(s)145 |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 435-440.pdf | 750.44 kB | Adobe PDF |  View/Open |
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