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1
المؤلفون: Želko, Gašper
المساهمون: Knap, Bojan
مصطلحات موضوعية: maščobe, antioksidanti, fats, macronutrients, carbohydrates, uravnotežena prehrana, imunski sistem, imunske celice, dietary fiber, proteins, balanced diet, immune system, nutrition, antioxidants, immune cells, prehrana, udc:613.2:577.27, prehranska vlaknina, inflammation, ogljikovi hidrati, makrohranila, beljakovine, vnetje
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3505::fbbf34cbefaf3eb856b200cf4985f85e
https://hdl.handle.net/20.500.12556/RUL-147341 -
2
المؤلفون: Glibota, Ana
المساهمون: Terpinc, Petra
مصطلحات موضوعية: psevdožita, soaking, cooking, antioxidative potencial, amaranth, udc:633.1:664.6/.7:641.1:543.2/.9, kuhanje, dietary fibre, antioksidativni potencial, kvinoja, quinoa, phenols, fenoli, phytic acid, namakanje, buckwheat, ajda, pseudocereals, germination, prehranska vlaknina, fitinska kislina, sušenje, drying, amarant, kaljenje
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3505::3ccfdb0138eadfa37103aaab8bfce164
https://hdl.handle.net/20.500.12556/RUL-141676 -
3
المؤلفون: Uranjek, Gaja
المساهمون: Terpinc, Petra
مصطلحات موضوعية: žita, cereals, udc:664.7:641.1, funkcionalna živila, bioactive compounds, prehranska vlaknina, bioaktivne komponente, vitamini, phenolic compounds, fenolne spojine, dietary fiber, vitamins, functional foods
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3505::6e511024cd98e87a85d1e10ee15b5ef5
https://repozitorij.uni-lj.si/Dokument.php?id=161159&dn= -
4
المؤلفون: Kumer, Urška
المساهمون: Lušnic Polak, Mateja
مصطلحات موضوعية: kemijska analiza, tekstura, colour, dietary fibre, krompirjeva vlaknina, senzorična analiza, vlaknina citrusov, potato fibre, citrus fibre, indijski trpotec, sensory analysis, bambusova vlaknina, biskvit, energy value, prehranska vlaknina, psyllium, barva, fine bakery products, chemical analysis, udc:664.68:664.644.6:543.2/.9, energijska vrednost, sponge cake, bamboo fibre, texture, fini pekovski izdelki
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3505::b95f93f9da3eefc03a0322f7ef4f18b4
https://repozitorij.uni-lj.si/IzpisGradiva.php?id=139838 -
5
المؤلفون: Jeseničnik, Janja
المساهمون: Bertoncelj, Jasna
مصطلحات موضوعية: metoda AOAC 991.43, senzorične lastnosti, bakery products, vlaknina ovsa, inulin, pekovski izdelki, oat fibre, dietary fibre, preoblikovanje živil, fizikalno-kemijske lastnosti, physical-chemical properties, food reformulation, prehranska vlaknina, white wheat bread, udc:664.661:641.1:543.2/.9, dietary fiber content, sensory properties, bel pšenični kruh, NUTRIOSE®, vsebnost prehranske vlaknine, AOAC 991.43 method
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3505::5937c8e5c6cacabd7e188e0c81887787
https://repozitorij.uni-lj.si/Dokument.php?id=157056&dn= -
6
المؤلفون: Stipič, Mateja
المساهمون: Terpinc, Petra
مصطلحات موضوعية: psevdožita, udc:633.1:664.654:641.1:613.2, antioksidanti, antioxidants, pseudocereals, prehranska vlaknina, dietary fibre, fitinska kislina, phenolic compounds, fenolne spojine, fermentation, fermentacija, phytic acid
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3505::891c015586dd921c01f6d60e893c6863
https://repozitorij.uni-lj.si/IzpisGradiva.php?id=131714 -
7
المؤلفون: Smolič, Tina
المساهمون: Bertoncelj, Jasna
مصطلحات موضوعية: vegetables, zelenjava, dietary fibre, kruh, bread, fruits, živila rastlinskega izvora, analytical methods, topna prehranska vlaknina, prehranska vlaknina, insoluble dietary fibre, udc:641.1+613.26:543.635.2, sadje, netopna prehranska vlaknina, energijska vrednost prehranske vlaknine, determination of dietary fibre content, analizne metode, določanje vsebnosti prehranske vlaknine, foods of plant origin, soluble dietary fibre, energy value of dietary fibre
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3505::a3a59f1288c8504af87df3a6385bce36
https://hdl.handle.net/20.500.12556/RUL-118969 -
8
المؤلفون: Ferjančič, Blaž
المساهمون: Bertoncelj, Jasna
مصطلحات موضوعية: vegetables, zdravstvene trditve, resistant starch, AOAC methods, legumes, sources of dietary fibre, kruh, bread, fruits, nuts, nutrition claims, stročnice, viri prehranske vlaknine, foods, health claims, sadje, potatoes, analizne metode, oreški, prehranske trditve, žita, zelenjava, vnos prehranske vlaknine, barjene klobase, udc:543.635.2:641.1:637.523, dietary fibre, žitni izdelki, reformulated foods, estimated intake, živila, izdelki iz krompirja, potato products, rezistentni škrob, krompir, grains, analytical methods, prehranska vlaknina, AOAC metode, razvoj živilskih izdelkov, cooked sausages, grain products
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3505::a39ec939ceb8d2e16ae5cdbb32d7dd9a
https://repozitorij.uni-lj.si/IzpisGradiva.php?id=124776 -
9
المؤلفون: Kugler, Saša
المساهمون: Bertoncelj, Jasna
مصطلحات موضوعية: senzorične lastnosti, colour, senzorična analiza, mesni izdelki, hranilna vrednost, sensory analysis, barva, sensory properties, udc:637.523:543.631:641.1:543.2/.9, kemijska analiza, tekstura, inulin, barjene klobase, oat fibre, dietary fibre, ovsena vlaknina, preoblikovanje živil, indijski trpotec, food reformulation, prehranska vlaknina, psyllium, chemical analysis, meat products, cooked sausages, nutrition information, texture
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3505::a54d44457d01ff80a9a4cc1f3431bfe2
https://repozitorij.uni-lj.si/IzpisGradiva.php?id=120443 -
10
المؤلفون: Oluić, Lana
المساهمون: Cigić, Blaž
مصطلحات موضوعية: pekarstvo, senzorične lastnosti, emulsifiers, kruh, bread, gluten network, hranilna vrednost, glutenska mreža, nutrition value, udc:664.66:582.73:641.1:577.112/.115:543.9, emulgatorji, proteins, stročnice, lipids, baking industry, prehranska vlaknina, gluten, fibre, proteini, sensory properties, lipidi, pulses
وصف الملف: application/pdf
URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3505::de23954bb6a07445b537bdaecc0fc9b8
https://repozitorij.uni-lj.si/IzpisGradiva.php?id=119925