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Details van artikel 10 van 14 gevonden artikelen
| Titel: |
Nutritional characteristics of soybean after thermal processing by toasting |
| Auteur: |
Krička Tajana Jukić Ž. Voća N. Sigfild N. Zanuškar Jadranka Voća Sandra |
| Verschenen in: |
Acta veterinaria |
| Paginering: | Jaargang 53 (2003) nr. 2-3 pagina's 191-197 |
| Jaar: |
2003 |
| Inhoud: |
This paper deals with the characteristics of soybean processed by a new technical version of the toaster aimed to be used for small amounts. The research was conducted on a thin and a thick layer of soybean, and the results indicate that only a thin layer can be toasted satisfactorily due to large differences in urease activity ranging from 0.01 to 0.26 mgN/g/min and trypsin inhibitor activity (2.53 to 4.04 mg/g) in thick layers. Further more, it was determined that after toasting a thin layer of soybean at the temperatures of 125oC, 130oC and 135oC for 10- and 15-minute periods, the most favorable treatment for monogastric animals was 125oC/15min (2.12 mgTI/g trypsin inhibitor activity), and for polygastric (ruminant) animals 130oC/10 min (0.00 mgN/g/min urease). |
| Uitgever: |
Fakultet veterinarske medicine (provided by DOAJ) |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
Details van artikel 10 van 14 gevonden artikelen
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