Skip to main content
Have a personal or library account? Click to login
Chemical composition and functional properties of pumpkin pomace-incorporated crackers Cover

Chemical composition and functional properties of pumpkin pomace-incorporated crackers

Acta Chimica Slovaca
Volume 9 (2016): Issue 1 (April 2016)
By: Veronika Kuchtová,  Jolana Karovičová,  Zlatica Kohajdová and  Lucia Minarovičová  
Open Access
|Jun 2016
References

References

  1. Arshad MU, Anjum FM, Zahoor T (2007) Food Chem. 102: 123—128.
    Search in Google Scholar
  2. Ayadi MA, Abdelmaksoud W, Ennouri M, Attia H (2009) Ind. Crops Prod. 30: 40—47.10.1016/j.indcrop.2009.01.003
    Search in Google Scholar
  3. Ayo JA, Ayo VA, Nkama I, Adewori R (2007) Niger. Food J. 25: 77—89.
    Search in Google Scholar
  4. Bouaziz MA, Amara HB, Attia H, Blecker Ch, Besbes S (2010) J Text Stud. 41: 511—531.
    Search in Google Scholar
  5. de Escalada Pla MF, Ponce NM, Stortz CA, LWT-Food Sci Technol. 40: 1176—1185.10.1016/j.lwt.2006.08.006
    Search in Google Scholar
  6. Gajewski M, Radzanowska J, Danilcenko H, Jariene E, Cerniauskiene J (2008) Not. Bot. Horti Agrobot. Cluj-Napoca. 36: 73.
    Search in Google Scholar
  7. Grigelmo-Miguel N, Martín-Belloso O (1998) Food Res. Int. 31: 355—361.
    Search in Google Scholar
  8. Han J, Janz JAM, Gerlat M (2010) Food Res. Inter. 43: 627—633.
    Search in Google Scholar
  9. Jun HI, Lee CH, Song GS, Kim YS (2006) LWT-Food Sci. and Technol. 39: 554—561.
    Search in Google Scholar
  10. Kaur M, Singh N (2005) Food Chem. 104: 259—267.
    Search in Google Scholar
  11. Khaliduzzaman M, Shams-Ud-Din MN, Islam (2010) Bangladesh Agril. Univ. 8: 153—160.
    Search in Google Scholar
  12. Kohajdová Z, Karovičová J (2007) Zywn. Nauk. Technol. Ja, 4: 36—45.
    Search in Google Scholar
  13. Kohajdová Z, Karovičová J, Magala M (2011) Acta Chim. Slov. 4: 98—107.
    Search in Google Scholar
  14. Kohajdová Z, Karovičová J, Jurasová M (2012) Acta Sci. Pol., Technol. Aliment. 11: 381—387.
    Search in Google Scholar
  15. Kundu H, Grewal RB, Goyal A, Upadhyay N, Prakash S (2014) J Food Sci. Technol. 51: 2600—2607.
    Search in Google Scholar
  16. Nawirska A, Kwaśniewska M (2005) Food Chem. 91: 221—225.
    Search in Google Scholar
  17. Mora YN, Contreras JC, Aguilar CN, Meléndez P, De la Garza I, Rodríguez R (2013) Am. J. Food Nutr. 1: 27—33.
    Search in Google Scholar
  18. Muhamad II, Katan NSM, Shaharuddin S, Norulfairuz D, Zaidel AJ (2015) Adv. Res. Des. 4: 1—8.
    Search in Google Scholar
  19. Noor Aziah AA, Komathi CA (2009) Intern Food Res. 16: 479—482.
    Search in Google Scholar
  20. Pomeranz Y, Shogren MD, Finny KF, Bechtel DB (1977) Cereal Chem. 54: 25—41.
    Search in Google Scholar
  21. Perez P, Germani R (2000) Food Sci. Technol. 2: 186—192.
    Search in Google Scholar
  22. Raghavendra SN, Rastogi NK, Raghavarao KSMS, Tharanathan RN (2004) Food Res. Technol. 218: 563—567.
    Search in Google Scholar
  23. Rodríguez R, Jimenez A, Fernández-Bolaños J, Guillén R, Heredia A (2006) Trends Food Sci. Technol. 17: 3—15.
    Search in Google Scholar
  24. Siddiq M, Ravi R, Harte JB, Dolan KD (2010) LWT-Food Sci. Technol. 43: 232—237.
    Search in Google Scholar
  25. Sowbhagya HB, Suma FP, Mahadevamma S, Tharanathan RN (2007) Food Chem. 104: 1220—1225.
    Search in Google Scholar
  26. Sun-Waterhouse D, Teoh A, Massarotto C, Wibisono R, Wadhwa S (2010) Food Chem. 119: 1369—1379.
    Search in Google Scholar
  27. Turabi E, Summu G, Sahin S (2008) Food Hydrocoll. 22: 305—312.
    Search in Google Scholar
  28. Turksoy S, Özkaya B (2011) Food Sci. Technol. Res. 17:545—553.
    Search in Google Scholar
  29. Vasantharuba Seevaratnam PB, Premalatha MR, Sundaram SP, Arumugam T (2012) World J. Dairy Food Sci. 7: 79—84.
    Search in Google Scholar
  30. Wachirasiri P, Julakarangka S, Wanlapa S (2009) Songklanakarin J. Sci. Technol. 31: 605—611.
    Search in Google Scholar
DOI: https://doi.org/10.1515/acs-2016-0009 | Journal eISSN: 1339-3065 | Journal ISSN: 1337-978X
Journal RSS Feed
Language: English
Page range: 54 - 57
Published on: Jun 8, 2016
Published by: Slovak University of Technology in Bratislava
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
pumpkin,
dietary fibre,
crackers,
chemical composition,
functional properties
Related subjects:
Chemistry,
Chemistry, other

© 2016 Veronika Kuchtová, Jolana Karovičová, Zlatica Kohajdová, Lucia Minarovičová, published by Slovak University of Technology in Bratislava
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Volume 9 (2016): Issue 1 (April 2016)
Previous article
Next article