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Państwowej Szkoły Wyższej w Białej Podlaskiej

Baza tworzona przez Bibliotekę Akademii Bialskiej im. Jana Pawła II.


Zapytanie: SOYBEAN
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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 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.
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
Szczegóły:
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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    Index Copernicus: biorów Biblioteki PSW.^aFarm Machinery and Processes Management in Sustainable Agriculture, 7th International Scientific Symposium^aGembloux^dBE^b2015.11.25^c2015.11.27^aFINAL_PUBLISHED^bCC-BY-NC-ND^cAT_PUBLICATION^eOTHER^aThe paper presents characteristics of mixtures of soya bean extrusion process with wheat and corn and soya beans' meals with these cereals. On the Polish market, soybeans come mostly from traditional crops, for this reason its cultivation is much more expensive than soybeans derived from GM crops. Refuse soybean contains a large amount of fat that can be used as an additive enriching animal feed fat. It is however essential first soybeans processing. The extrusion process is one of the processing method refused soybean or whole soybeans as a component in extruded blends. The study used with isolated hulled and unhulled soybeans. From the analysis of the results obtained for the extrudates of mixtures with wheat and corn with addition of soya bean grains, it can be concluded that both the cutting strength and the hardness of the extrudates was higher in the case of corn compound. The greatest ratio of expansion was achieved for the extrudates of wheat and unhulled soya bean compound. The highest hardness was obtained by subjecting to extrusion a mixture of unhulled soya bean meal with corn, while introducing meal of hulled soya bean resulted in extrudates with about 70% lower hardness.^aproces wytłaczania^aextrusion process^auprawa tradycyjna^atraditional crops^auprawa roślin
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