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Determination of Biological and Sensory Profiles of Biscuits Enriched with Tea (Camellia sinensis L.) Powder Cover

Determination of Biological and Sensory Profiles of Biscuits Enriched with Tea (Camellia sinensis L.) Powder

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.
Volume 72 (2018): Issue 2 (June 2018)
By: Eva Ivanišová,  Barbara Mickowska,  Peter Socha,  Ivana Režová,  Attila Kántor,  Ladislav Haris,  Marián Tokár,  Margarita Terentjeva and  Miroslava Kačániová  
Open Access
|May 2018

Authors

Eva Ivanišová

eva.ivanisova@uniag.sk

Department of Plant Storage and Processing, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakia

Barbara Mickowska

Malopolska Centre of Food Monitoring, Faculty of Food Technology, Agriculture University in Cracow, Balicka, Poland

Peter Socha

Research Centre AgroBioTech, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakia

Ivana Režová

Department of Plant Storage and Processing, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakia

Attila Kántor

Vitaflóra – Mill Company, Kolárovo, Slovakia

Ladislav Haris

Vitaflóra – Mill Company, Kolárovo, Slovakia

Marián Tokár

Department of Plant Storage and Processing, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakia

Margarita Terentjeva

Faculty of Veterinary Medicine, Latvia University of Life Sciences and Technologies, Jelgava, Latvia

Miroslava Kačániová

Department of Microbiology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Nitra, Slovakia
DOI: https://doi.org/10.2478/prolas-2018-0018 | Journal eISSN: 2255-890X | Journal ISSN: 1407-009X
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Language: English
Page range: 113 - 117
Submitted on: Oct 5, 2016
|
Accepted on: Jan 17, 2018
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Published on: May 8, 2018
Published by: Latvian Academy of Sciences
In partnership with: Paradigm Publishing Services
Publication frequency: 6 issues per year
Keywords:
biscuits,
antioxidant activity,
polyphenols,
crude fibre,
amino acids
Related subjects:
General interest,
Mathematics,
General mathematics

© 2018 Eva Ivanišová, Barbara Mickowska, Peter Socha, Ivana Režová, Attila Kántor, Ladislav Haris, Marián Tokár, Margarita Terentjeva, Miroslava Kačániová, published by Latvian Academy of Sciences
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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