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Poboljšanje kvaliteta pšenice za ishranu ljudi
Improving the quality of wheat for human consumption
dc.creator | Knezevic, Desimir | |
dc.creator | Paunović, Aleksandar | |
dc.creator | Đurović, Vesna | |
dc.creator | Roljević Nikolić, Svetlana | |
dc.creator | Mićanović, Danica | |
dc.creator | Madic, Milomirka | |
dc.creator | Menkovska, Mirjana | |
dc.creator | Zecevic, Veselinka | |
dc.date.accessioned | 2022-03-28T09:44:16Z | |
dc.date.available | 2022-03-28T09:44:16Z | |
dc.date.issued | 2022 | |
dc.identifier.isbn | 978-86-87611-86-3 | |
dc.identifier.uri | http://RIVeC.institut-palanka.rs/handle/123456789/478 | |
dc.description.abstract | Proizvodnja i potražnja pšenice i potrebe za poboljšanje kvaliteta pšenice su povećani u svetu u cilju dobijanja bezbednih proizvoda za ishranu i očuvanja zdravlja ljudi. Danas se najčešće koristi rafinisano belo brašno za dobijanje proizvoda, čija prekomerna upotreba kod ljudi može izazvati gojaznost, alergije, intoleranciju i bolesti intestinalnog trakta. Mogući rizici za zdravlje ljudi, nameću zadatak za poboljšanje kvaliteta, proteina, ugljenih hidrata. Potrebno je u oplemenjivanju stvoriti sorte pšenice sa poželjnom kompozicijom glutena, polisaharida, skroba, koje će se koristiti za proizvodnju hrane bezbedne za zdravlje i da komercijalna proizvodnja obezbedi da, proizvodi budu, po kvalitetu, ceni i snabdevenosti, dostupni i pristupačni za korisnike. | sr |
dc.description.abstract | Wheat production and demand for improving wheat quality have increased worldwide in order to obtain safe food products and preserve human health. Today, refined white flour is most often used to obtain products, the excessive use of which in humans can cause obesity, allergies, intolerance and diseases of the intestinal tract. Possible risks to human health impose the task of improving the quality of protein and carbohydrates. It is necessary to create wheat varieties with the desired composition of gluten, polysaccharides, starch, which will be used for the production of food safe for health. Also, that commercial production to ensures that products are available ensures that products are available at quality and cost and are affordable to users. | sr |
dc.language.iso | sr | sr |
dc.publisher | Univerzitet u Kragujevcu Agronomski fakultet u Čačku | sr |
dc.relation | info:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31092/RS// | sr |
dc.rights | openAccess | sr |
dc.source | Zbornik radova XXVII savetovanje o biotehnologiji sa međunarodnim učešćem, Čačak, 25-26. mart | sr |
dc.subject | pšenica | sr |
dc.subject | oplemenjivanje | sr |
dc.subject | kvalitet | sr |
dc.subject | hrana | sr |
dc.subject | zdravlje | sr |
dc.subject | wheat | sr |
dc.subject | breeding | sr |
dc.subject | quality | sr |
dc.subject | food | sr |
dc.subject | health | sr |
dc.title | Poboljšanje kvaliteta pšenice za ishranu ljudi | sr |
dc.title | Improving the quality of wheat for human consumption | sr |
dc.type | conferenceObject | sr |
dc.rights.license | ARR | sr |
dc.citation.epage | 20 | |
dc.citation.spage | 11 | |
dc.identifier.doi | 10.46793/SBT27.011K | |
dc.identifier.fulltext | http://RIVeC.institut-palanka.rs/bitstream/id/1563/bitstream_1563.pdf | |
dc.type.version | publishedVersion | sr |