Please use this identifier to cite or link to this item:https://hdl.handle.net/20.500.12259/91884
Type of publication: Straipsnis nerecenzuojamoje Lietuvos konferencijos medžiagoje / Article in non-peer-reviewed Lithuanian conference proceedings (P2c)
Field of Science: Agronomija / Agronomy (A001)
Author(s): Danylienė, Milda
Contributor(s): Kulaitienė, Jurgita
Title: Ekstrudatų su skirtigais priedais kokybės palyginimas
Other Title: Quality comparision of extrudates with different additive
Is part of: Jaunasis mokslininkas 2015 [elektroninis išteklius] : studentų mokslinės konferencijos pranešimų rinkinys, 2015 m. balandžio 23 d. / Aleksandro Stulginskio universitetas. Agronomijos fakultetas. Akademija, 2015
Extent: p. 69-71
Date: 2015
ISBN: 9986948681
Abstract: The main objective was to evaluate three extrudates with different additives: 10 pumpkin pulp flour, 10 topinambur tubers flours and amaranth’s seeds flours chemical composition. Research was carried out in 2013–2015 and was evaluated extrudates quality. Extrudates were made in UAB „Naujasis Nevėžis“. Investigation was conducted in Aleksandras Stulginskis university, Institute of Agriculture and food sciences and Wroclaw University of Environmental and Life Sciences, Food Technology Laboratories. Extrudates were investigated employing standard methods for contents of dry matter (%), of protein (% d. m.) and amino acids content (g kg-1 d. m.). The biggest amount of dry matter was established in extrudates with all additives. The biggest amount of protein content was determined in extrudates with amaranth’s seeds flours. All used additives have affected the amount of amino acids and improved the quality of extrudates
Internet: http://af.asu.lt/wp-content/uploads/sites/3/2017/01/AF-straipsniu-rinkinys-2015.pdf
http://af.asu.lt/wp-content/uploads/sites/3/2017/01/AF-straipsniu-rinkinys-2015.pdf
Affiliation(s): Vytauto Didžiojo universitetas
Žemės ūkio akademija
Appears in Collections:Universiteto mokslo publikacijos / University Research Publications

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