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Nr opisu: BLIKACJAPEŁNA PUBLIKACJAAIartykuł w innym czasopiśmie naukowymAFILIACJA PODANAENGhttp://chimie-biologie.ubm.ro/carpathian_journal/Vol_10(5)_2018.pdfPRACA RECENZOWANA100^bZ^a003^b003^c2019-10-23, 11:38^d2020-09-23, 11:02^e3520819101^f3421819137^aImpact of heat treatment on the hardness and content of anti-nutritious substances in soybean seeds^aCarpathian Journal of Food Science and Technology^a2018^bVol. 10^cnr (5)^dp. 46--52^aNumer specjalny (special issue - BEMS 2018 Conference), ukazał się w X 2019 r.^a2066-6845^b2344-5459^a2019/2020^aŻukiewicz-Sobczak, Wioletta^cy^amicronization^aKopia dostępna w Sekcji Bibliometrii.^aFINAL_PUBLISHED^bCC-BY-NC-ND^cAT_PUBLICATION^eOPEN_JOURNAL^aSoybean has a high content of anti-nutritious substances and, therefore, it should be subject to heat treatment in order to reduce harmful compounds and to increase its digestibility. Soybean seeds are used in animal nutrition as a component of compound fodder, and in dietetic food as a substitute for meat. In recent years, various soybean-based dishes gained on popularity. The process of high-intensity infrared processing (micronization) in 50 seconds raises the temperature of the raw material to 90°C. At this temperature starch gelatinization takes place, thanks to which the digestibility of seeds raises. Most often, in the production of fodder and soybean-based food, after heat treatment the reduction of average diameter or flaking process is implemented for which hardness, fragility, and seeds moisture content are among important parameters. In the present study the research was carried out on the impact of heat treatment, i.e. micronization and roasting, on soybean seeds hardness and content of anti-nutritious substances.^aroasting^asoybean^ahardness^aurease
Autorzy: , , Z 003 Vol. 10 2344-5459 CC-BY-NC-ND 003 Impact of heat treatment on the hardness and content of anti-nutritious substances in soybean seeds Carpathian Journal of Food Science and Technology 2018 Numer specjalny (special issue - BEMS 2018 Conference), ukazał się w X 2019 r.2066-6845 2019/2020 Żukiewicz-Sobczak, Wioletta micronization Kopia dostępna w Sekcji Bibliometrii.FINAL_PUBLISHED Soybean has a high content of anti-nutritious substances and, therefore, it should be subject to heat treatment in order to reduce harmful compounds and to increase its digestibility. Soybean seeds are used in animal nutrition as a component of compound fodder, and in dietetic food as a substitute for meat. In recent years, various soybean-based dishes gained on popularity. The process of high-intensity infrared processing (micronization) in 50 seconds raises the temperature of the raw material to 90°C. At this temperature starch gelatinization takes place, thanks to which the digestibility of seeds raises. Most often, in the production of fodder and soybean-based food, after heat treatment the reduction of average diameter or flaking process is implemented for which hardness, fragility, and seeds moisture content are among important parameters. In the present study the research was carried out on the impact of heat treatment, i.e. micronization and roasting, on soybean seeds hardness and content of anti-nutritious substances.roasting soybean hardness urease.
Tytuł pracy w innym języku: 003Impact of heat treatment on the hardness and content of anti-nutritious substances in soybean seedsCarpathian Journal of Food Science and Technology2018Numer specjalny (special issue - BEMS 2018 Conference), ukazał się w X 2019 r.2066-68452019/2020Żukiewicz-Sobczak, WiolettamicronizationKopia dostępna w Sekcji Bibliometrii.FINAL_PUBLISHEDSoybean has a high content of anti-nutritious substances and, therefore, it should be subject to heat treatment in order to reduce harmful compounds and to increase its digestibility. Soybean seeds are used in animal nutrition as a component of compound fodder, and in dietetic food as a substitute for meat. In recent years, various soybean-based dishes gained on popularity. The process of high-intensity infrared processing (micronization) in 50 seconds raises the temperature of the raw material to 90°C. At this temperature starch gelatinization takes place, thanks to which the digestibility of seeds raises. Most often, in the production of fodder and soybean-based food, after heat treatment the reduction of average diameter or flaking process is implemented for which hardness, fragility, and seeds moisture content are among important parameters. In the present study the research was carried out on the impact of heat treatment, i.e. micronization and roasting, on soybean seeds hardness and content of anti-nutritious substances.roastingsoybeanhardnessurease : Z : 003 : Vol. 10 : 2344-5459 : CC-BY-NC-ND
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Oznaczenie wydania: 003Impact of heat treatment on the hardness and content of anti-nutritious substances in soybean seedsCarpathian Journal of Food Science and Technology2018Numer specjalny (special issue - BEMS 2018 Conference), ukazał się w X 2019 r.2066-68452019/2020Żukiewicz-Sobczak, WiolettamicronizationKopia dostępna w Sekcji Bibliometrii.FINAL_PUBLISHEDSoybean has a high content of anti-nutritious substances and, therefore, it should be subject to heat treatment in order to reduce harmful compounds and to increase its digestibility. Soybean seeds are used in animal nutrition as a component of compound fodder, and in dietetic food as a substitute for meat. In recent years, various soybean-based dishes gained on popularity. The process of high-intensity infrared processing (micronization) in 50 seconds raises the temperature of the raw material to 90°C. At this temperature starch gelatinization takes place, thanks to which the digestibility of seeds raises. Most often, in the production of fodder and soybean-based food, after heat treatment the reduction of average diameter or flaking process is implemented for which hardness, fragility, and seeds moisture content are among important parameters. In the present study the research was carried out on the impact of heat treatment, i.e. micronization and roasting, on soybean seeds hardness and content of anti-nutritious substances.roastingsoybeanhardness
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Słowa kluczowe ang.: 4AOartykuł oryginalny naukowyPUBLIKACJAPEŁNA PUBLIKACJAAIartykuł w innym czasopiśmie naukowymAFILIACJA PODANAENGhttp://chimie-biologie.ubm.ro/carpathian_journal/Vol_10(5)_2018.pdfPRACA RECENZOWANA100^bZ^a003^b003^c2019-10-23, 11:38^d2020-09-23, 11:02^e3520819101^f3421819137^aImpact of heat treatment on the hardness and content of anti-nutritious substances in soybean seeds^aCarpathian Journal of Food Science and Technology^a2018^bVol. 10^cnr (5)^dp. 46--52^aNumer specjalny (special issue - BEMS 2018 Conference), ukazał się w X 2019 r.^a2066-6845^b2344-5459^a2019/2020^aŻukiewicz-Sobczak, Wioletta^cy^amicronization^aKopia dostępna w Sekcji Bibliometrii.^aFINAL_PUBLISHED^bCC-BY-NC-ND^cAT_PUBLICATION^eOPEN_JOURNAL^aSoybean has a high content of anti-nutritious substances and, therefore, it should be subject to heat treatment in order to reduce harmful compounds and to increase its digestibility. Soybean seeds are used in animal nutrition as a component of compound fodder, and in dietetic food as a substitute for meat. In recent years, various soybean-based dishes gained on popularity. The process of high-intensity infrared processing (micronization) in 50 seconds raises the temperature of the raw material to 90°C. At this temperature starch gelatinization takes place, thanks to which the digestibility of seeds raises. Most often, in the production of fodder and soybean-based food, after heat treatment the reduction of average diameter or flaking process is implemented for which hardness, fragility, and seeds moisture content are among important parameters. In the present study the research was carried out on the impact of heat treatment, i.e. micronization and roasting, on soybean seeds hardness and content of anti-nutritious substances.^aroasting^asoybean^ahardness^aurease
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