Assessment of the malt flour total polyphenols and flavonoids

A tétel rövid nézete
dc.contributor.advisorMáthé, Endre
dc.contributor.authorZeqiri, Blerta
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Karhu_HU
dc.date.accessioned2021-11-09T08:13:43Z
dc.date.available2021-11-09T08:13:43Z
dc.date.created2021
dc.description.abstractThis thesis is based on a research that was initiated to evaluate the composition of malt flour, leading us to understand that this type of flour is an excellent source of a variety of compounds with an exceptionally diverse composition. The study is focused on assessing the nutritional value of the flour by determining the fat, carbohydrate, protein, fiber content. The results came to show that malt flour is rich in antioxidants, which makes it an ideal food for the food industry and gives an outstanding importance in improving human health.hu_HU
dc.description.courseFood engineeringhu_HU
dc.description.degreeBSc/BAhu_HU
dc.format.extent33hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/324187
dc.language.isoenhu_HU
dc.subjectmalthu_HU
dc.subjectmalt flourhu_HU
dc.subjectchemical composition of malthu_HU
dc.subjecttypes of malthu_HU
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudományhu_HU
dc.titleAssessment of the malt flour total polyphenols and flavonoidshu_HU
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