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MASO-INTERNATIONAL

proteins

Technological quality and nutritional benefit of different flour composites

Authors: Ivan Švec, Marie Hrušková, Taťána Hofmanová and Martina Bouzová
Keywords: dietary fibre, flour, minerals, proteins, resistant starch

The aim of this article is to examine samples of wheat flour fortified with non-traditional commercial grain from a nutritional perspective. Amaranth, quinoa, lupine, teff and chia were used for wheat flour fortification in lower and higher additions. Samples with amaranth and lupine flour showed the best improvement in terms of protein content (in the … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2020

The protein profile of cereals, pseudocereals and legumes

Authors: Dana Rajnincová, Andrea Špaleková, Zdenka Gálová and Kvetoslava Romanová
Keywords: cereals, legumes, proteins, pseudocereals

Cereal grains are a major source of dietary energy and nutrients worldwide. Gluten proteins from wheat (prolamins and glutelins) play a crucial role in the bakery industry. However, gluten also causes a negative response in a small subset of the population which suffers from coeliac disease. This is one reason for the incorporation of alternative … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2017

The quality of meat products – monitoring the content and type of protein in selected fermented meat products

Authors: Ladislav Staruch, Marcel Mati and Peter Gombita
Keywords: BEFFE, collagen, hydroxyproline, meat products, proteins

This thesis focuses on the determination of protein content in selected meat products using the Kjeldahl method, which is suitable for all food categories and is direct, reliable, internationally accepted („arbitrage“) as well as suitable for insoluble proteins. Using a method for the determination of hydroxyproline (according to the standard ISO 3496) we obtained the … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2012

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MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
ISSN 1805-529X (online)

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