Хлеб (Serbian Wikipedia)
Analysis of information sources in references of the Wikipedia article "Хлеб" in Serbian language version.
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archive.org
- McGee 2004, стр. 517 harvnb грешка: више циљева (2×): CITEREFMcGee2004 (help) McGee, Harold (2004). On food and cooking. Scribner. ISBN 978-0-684-80001-1.
- Tannahill, Reay (1973). Food in History. Stein and Day. стр. 68-69. ISBN 978-0-8128-1437-8.
- Gelinas, Pierre; McKinnon, Carole M. (2006). „Effect of wheat variety, farming site, and bread-baking on total phenolics”. International Journal of Food Science and Technology. 41 (3): 329. doi:10.1111/j.1365-2621.2005.01057.x.
- McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner. стр. 515-580.
- Hamelman, Jeffrey (2004). Bread: a baker's book of techniques and recipes. New York: John Wiley. стр. 7-13. ISBN 978-0-471-16857-7. „A high gluten white flour will require more mix time than a white flour with a lower gluten content,...”
- Silverton 1996 Silverton, Nancy (1996). Breads From The La Brea Bakery. Villard. ISBN 978-0-679-40907-6.
- Reinhart 2001 Reinhart, Peter (2001). The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread. Ten Speed Press. ISBN 978-1-58008-268-6.
bbc.co.uk
- „Bread recipes (45 results found)”. British Broadcasting Corporation. Архивирано из оригинала 24. 09. 2016. г. Приступљено 2. 10. 2016.
books.google.com
- Cauvain 2015, стр. 377 Cauvain, Stanley (2015). Technology of Breadmaking. Springer. стр. 377. ISBN 978-3-319-14687-4. „In the past, maize (corn), barley, oats, sorghum, millet and rice have all found their way into bread products at some time, usually when wheat and rye have been in short supply.”
- Finley, John H.; Phillips, R. O. (1989). Protein quality and the effects of processing. New York: M. Dekker. стр. See Figure 2. ISBN 978-0-8247-7984-9.
- Hunter et al. 2007, стр. 10–11 Hunter, Gary; Carey, Patrick; Tinton, Terry; Walpole, Steven (2007). Professional Chef: Level 2 Diploma. Cengage Learning EMEA. стр. 10—11. ISBN 978-1-84480-706-2.
- Young & Cauvain 2007, стр. 54 Young, Linda; Cauvain, Stanley P. (2007). Technology of Breadmaking. Berlin: Springer. стр. 54. ISBN 978-0-387-38563-1.
doi.org
- Lamacchia C, Camarca A, Picascia S, Di Luccia A, Gianfrani C (2014). „Cereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients”. Nutrients (Review). 6 (2): 575—90. PMC 3942718
. PMID 24481131. doi:10.3390/nu6020575. - Volta U, Caio G, De Giorgio R, Henriksen C, Skodje G, Lundin KE (јун 2015). „Non-celiac gluten sensitivity: a work-in-progress entity in the spectrum of wheat-related disorders”. Best Pract Res Clin Gastroenterol. 29 (3): 477—91. PMID 26060112. doi:10.1016/j.bpg.2015.04.006.
- Mulder CJ, van Wanrooij RL, Bakker SF, Wierdsma N, Bouma G (2013). „Gluten-free diet in gluten-related disorders”. Dig Dis. (Review). 31 (1): 57—62. PMID 23797124. doi:10.1159/000347180. „The only treatment for CD, dermatitis herpetiformis (DH) and gluten ataxia is lifelong adherence to a GFD.”
- Hischenhuber C, Crevel R, Jarry B, Mäki M, Moneret-Vautrin DA, Romano A, Troncone R, Ward R (1. 3. 2006). „=Review article: safe amounts of gluten for patients with wheat allergy or coeliac disease”. Aliment Pharmacol Ther. 23 (5): 559—75. PMID 16480395. doi:10.1111/j.1365-2036.2006.02768.x. „For both wheat allergy and coeliac disease the dietary avoidance of wheat and other gluten-containing cereals is the only effective treatment.”
- Gelinas, Pierre; McKinnon, Carole M. (2006). „Effect of wheat variety, farming site, and bread-baking on total phenolics”. International Journal of Food Science and Technology. 41 (3): 329. doi:10.1111/j.1365-2621.2005.01057.x.
- Boskov Hansen; Andreasen, MF; Nielsen, MM; Melchior Larsen, L; Bach Knudsen, K.E.; Meyer, A. S.; Christensen, L. P. & Hansen, Å. (2002). „Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making”. European Food Research and Technology. 214: 33. doi:10.1007/s00217-001-0417-6. Пронађени су сувишни параметри:
|author2=и|last2=(помоћ) - Strandås, C.; Kamal-Eldin, A.; Andersson, R.; Åman, P. (2008). „Phenolic glucosides in bread containing flaxseed”. Food Chemistry. 110 (4): 997. doi:10.1016/j.foodchem.2008.02.088.
- Wieser, Herbert (1. 4. 2007). „Chemistry of gluten proteins”. Food Microbiology. 3rd International Symposium on Sourdough3rd International Symposium on Sourdough. 24 (2): 115—119. doi:10.1016/j.fm.2006.07.004.
- Hofmann, T.; Lindenmeier, M.; Somoza, V. (2005). „Pronyl-Lysine—A Novel Protein Modification in Bread Crust Melanoidins Showing in Vitro Antioxidative and Phase I/II Enzyme Modulating Activity”. Annals of the New York Academy of Sciences. 1043: 887. Bibcode:2005NYASA1043..887H. doi:10.1196/annals.1333.101.
- Panneerselvam, J.; Aranganathan, S.; Nalin i, N. (2009). „Inhibitory effect of bread crust antioxidant pronyl-lysine on two different categories of colonic premalignant lesions induced by 1,2-dimethylhydrazine”. European Journal of Cancer Prevention. 18 (4): 291—302. PMID 19417676. doi:10.1097/CEJ.0b013e32832945a6.
- Panneerselvam, Jayabal; Aranganathan, Selvaraj; Nalini, Namasivayam (2009). „Inhibitory effect of bread crust antioxidant pronyl-lysine on two different categories of colonic premalignant lesions induced by 1,2-dimethylhydrazine”. European Journal of Cancer Prevention. 18 (4): 291—302. PMID 19417676. doi:10.1097/CEJ.0b013e32832945a6.
fao.org
- Peña, R. J. „Wheat for bread and other foods”. Food and Agriculture Organization. Приступљено 1. 10. 2016. „Wheat, in the form of bread, provides more nutrients to the world population than any other single food source.”
foodingredientsonline.com
- Tenbergen, Klaus (1999). „Dough and Bread Conditioners”. Food and Product Design Magazine. Приступљено 2. 10. 2016.
glnc.org.au
- „Wheat”. Grains & Legumes Nutrition Council. Приступљено 1. 10. 2016. „Aside from bread wheat and durum, other types of wheat include spelt, emmer, einkorn and kamut. These wheat varieties are commonly referred to as ‘ancient’ grains and are increasingly being used in the manufacture of niche wheat-based food products.”
harvard.edu
adsabs.harvard.edu
- Hofmann, T.; Lindenmeier, M.; Somoza, V. (2005). „Pronyl-Lysine—A Novel Protein Modification in Bread Crust Melanoidins Showing in Vitro Antioxidative and Phase I/II Enzyme Modulating Activity”. Annals of the New York Academy of Sciences. 1043: 887. Bibcode:2005NYASA1043..887H. doi:10.1196/annals.1333.101.
health.gov
- Dietary Guidelines for Americans 2010 Архивирано на сајту Wayback Machine (1. септембар 2016). U.S. Department of Agriculture, U.S. Department of Health and Human Services
howstuffworks.com
health.howstuffworks.com
- Winkler, Sarah (2009). „Discovery Health "Is eating bread crust really good for you?"”. Health.howstuffworks.com. Приступљено 26. 10. 2012.
huffingtonpost.com
- Grotts, Lisa Mirza (21. 6. 2011). „Bread and Butter Etiquette”. Huffington Post. Приступљено 2. 10. 2016.
laurieashton.com
food.laurieashton.com
- Hydration ratio for breads Архивирано на сајту Wayback Machine (14. јануар 2013). Food.laurieashton.com (5 June 2009). Приступљено 21 March 2013.
loebclassics.com
- Elder, Pliny the (1938). Natural History. Loeb Classics. стр. 1.255. „Generally however they do not heat it up at all, but only use the dough kept over from the day before; manifestly it is natural for sourness to make the dough ferment”
nih.gov
ncbi.nlm.nih.gov
- Lamacchia C, Camarca A, Picascia S, Di Luccia A, Gianfrani C (2014). „Cereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients”. Nutrients (Review). 6 (2): 575—90. PMC 3942718 . PMID 24481131. doi:10.3390/nu6020575.
- Volta U, Caio G, De Giorgio R, Henriksen C, Skodje G, Lundin KE (јун 2015). „Non-celiac gluten sensitivity: a work-in-progress entity in the spectrum of wheat-related disorders”. Best Pract Res Clin Gastroenterol. 29 (3): 477—91. PMID 26060112. doi:10.1016/j.bpg.2015.04.006.
- Mulder CJ, van Wanrooij RL, Bakker SF, Wierdsma N, Bouma G (2013). „Gluten-free diet in gluten-related disorders”. Dig Dis. (Review). 31 (1): 57—62. PMID 23797124. doi:10.1159/000347180. „The only treatment for CD, dermatitis herpetiformis (DH) and gluten ataxia is lifelong adherence to a GFD.”
- Hischenhuber C, Crevel R, Jarry B, Mäki M, Moneret-Vautrin DA, Romano A, Troncone R, Ward R (1. 3. 2006). „=Review article: safe amounts of gluten for patients with wheat allergy or coeliac disease”. Aliment Pharmacol Ther. 23 (5): 559—75. PMID 16480395. doi:10.1111/j.1365-2036.2006.02768.x. „For both wheat allergy and coeliac disease the dietary avoidance of wheat and other gluten-containing cereals is the only effective treatment.”
- Panneerselvam, J.; Aranganathan, S.; Nalin i, N. (2009). „Inhibitory effect of bread crust antioxidant pronyl-lysine on two different categories of colonic premalignant lesions induced by 1,2-dimethylhydrazine”. European Journal of Cancer Prevention. 18 (4): 291—302. PMID 19417676. doi:10.1097/CEJ.0b013e32832945a6.
- Panneerselvam, Jayabal; Aranganathan, Selvaraj; Nalini, Namasivayam (2009). „Inhibitory effect of bread crust antioxidant pronyl-lysine on two different categories of colonic premalignant lesions induced by 1,2-dimethylhydrazine”. European Journal of Cancer Prevention. 18 (4): 291—302. PMID 19417676. doi:10.1097/CEJ.0b013e32832945a6.
physorg.com
- „Prehistoric man ate flatbread 30,000 years ago: study”. Physorg.com. Agence France-Presse. 19. 10. 2010. Приступљено 19. 10. 2010.
quakeroats.com
- Air Holes or Tunnels Inside Архивирано на сајту Wayback Machine (19. новембар 2017). quakeroats.com
redstaryeast.com
- „Yeast & Baking Lessongs. Liquids”. Red Star Yeast. Приступљено 2. 10. 2016.
sciencedirect.com
- Wieser, Herbert (1. 4. 2007). „Chemistry of gluten proteins”. Food Microbiology. 3rd International Symposium on Sourdough3rd International Symposium on Sourdough. 24 (2): 115—119. doi:10.1016/j.fm.2006.07.004.
simplyrecipes.com
- „Sandwich Recipes”. Simply Recipes. Приступљено 2. 10. 2016.
theguardian.com
- „Our 10 best bread recipes”. The Guardian. 6. 9. 2014. Приступљено 2. 10. 2016. „Our most dutiful mealtime companion becomes the main ingredient in this inventive array of recipes, from a hearty clam chowder to a luxurious take on a pudding favourite...”
web.archive.org
- Chorleywood Industrial Bread Making Process. allotment.org.uk
- Air Holes or Tunnels Inside Архивирано на сајту Wayback Machine (19. новембар 2017). quakeroats.com
- Dietary Guidelines for Americans 2010 Архивирано на сајту Wayback Machine (1. септембар 2016). U.S. Department of Agriculture, U.S. Department of Health and Human Services
- „Bread recipes (45 results found)”. British Broadcasting Corporation. Архивирано из оригинала 24. 09. 2016. г. Приступљено 2. 10. 2016.
- Hydration ratio for breads Архивирано на сајту Wayback Machine (14. јануар 2013). Food.laurieashton.com (5 June 2009). Приступљено 21 March 2013.