POBOLJŠANJE KVALITETA PŠENICE ZA ISHRANU LJUDI

Savetovanje o biotehnologiji sa međunarodnim učešćem (Čačak: 27; 2022) (str. 11-20)

АУТОР(И): Desimir Knežević, Aleksandar Paunović, Vesna Djurović, Svetlana Roljević Nikolić, Danica Mićanović, Milomirka Madić, Mirjana Menkovska, Veselinka Zečević

Е-АДРЕСА: deskoa@ptt.rs

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DOI: 10.46793/SBT27.011K

САЖЕТАК:

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.

КЉУЧНЕ РЕЧИ:

pšenica, oplemenjivanje, kvalitet, hrana, zdravlje

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