Andere Kunden interessierten sich auch für
![Cereal Grains By-products as Source of Natural Antioxidants]( "Cereal Grains By-products as Source of Natural Antioxidants")
Cereal Grains By-products as Source of Natural Antioxidants36,99 €![Cereal Grain Quality]( "Cereal Grain Quality")
Cereal Grain Quality153,99 €![Cereal Grain Quality]( "Cereal Grain Quality")
Cereal Grain Quality153,99 €![Sorghum grain as human healthy nutritious cereal]( "Sorghum grain as human healthy nutritious cereal")
Sorghum grain as human healthy nutritious cereal19,99 €![Potential of cereal grains and grain legumes for modulation of pigs¿ intestinal microbiota]( "Potential of cereal grains and grain legumes for modulation of pigs¿ intestinal microbiota")
Potential of cereal grains and grain legumes for modulation of pigs¿ intestinal microbiota35,90 €![An approach to cereal grain classification]( "An approach to cereal grain classification")
An approach to cereal grain classification26,99 €![Development of Indigenous Potato Products]( "Development of Indigenous Potato Products")
Development of Indigenous Potato Products45,99 €
Master's Thesis from the year 2013 in the subject Agrarian Studies, grade: Master, , language: English, abstract: This study was carried out to investigate the changes in chemical composition, total phenolic compounds content, phytate content and free radical scavenging abilities against DPPH assay during soaking and germination of three cereal grains; wheat (Sids 1), corn (H310 White) and sorghum (Giza 15). On the other hand, the present work is also aimed to use the fractions of those grains to improve the quality of some meat products as chicken and meat burger by using it as ingredient with concentration 5% of burger formula. These formulas were refrigerated 5±2ºC in a home refrigerator up to 15 days. Soaking and germination processes showed significant decrease in total phenolic compounds and antioxidant activity. Using of cereal grains fractions led to improve meat products (beef and chicken burger) by increasing oxidative stability and decreased values of TBA and PV duringrefrigerated up to 15 days in a home refrigerator. It could be concluded that addition of wheat fine bran with 5% concentration was the best treatment to improve beef and chicken burger oxidative stabilityThis text was written by a non-native English speaker. Please excuse any errors or inconsistencies.