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Békési, P. (1980): A napraforgó kórtana . (The pathology of sunflower.) Mezőgazdasági Kiadó, Budapest. Békési P

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Bajaj, M., Kaur, A. & Sidhu, J.S. (1991): Studies on the development of nutritious cookies utilizing sunflower kernels and wheat germ. Pl. Fd Human Nutr. , 41 , 381–387. Sidhu J

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, H. & K arwe , M.V. ( 2003 ): Physicochemical properties of quinoa extrudates . Food Sci. Technol. Int. Madrid. , 9 , 101 – 114 . GONZALEZ P erez , S. & V ereijken , J.M. ( 2008 ): Sunflower proteins: overview

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., Campbell, E. J., Bell, R. J., Pri Tchard, R. A. (1996): Sunflower oil. - in: Hui, Y. H. (Ed.) Bailey's industrial oil and fat products . 5th Ed. Vol. 2. John Wiley & Sons, Inc. New York - etc., pp. 616-634. Bailey

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Ramirez, G., Hough, G. & Contarini, A. (2001): Influence of temperature and light exposure on sensory shelf-life of a commercial sunflower oil. J. Food Qualit. , 24 , 195–204. Contarini A

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Acta Alimentaria
Authors: M. Abbas Ali, Z. Bamalli Nouruddeen, I. Idayu Muhamad, R. Abd Latip and N. Hidayu Othman

De Marco, E., Savarese, M., Parisini, C., Battimo, I., Falco, S. & Sacchi, R. (2007): Frying performance of a sunflower/palm oil blend in comparison with pure palm oil. Eur. J. Lipid Sci. Technol. , 109 , 237

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stability of heated sunflower oil . World Appl. Sci. J. , 11 , 106 – 113 . Antolovich , M. , Prenzler , P.D. , Patsalides , E. , Mcdonald , S

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Holló, J., Perédi, J., Kővári, K. & Recseg, K. (1998): High oleic and high linoleic sunflower oil varieties and hybrids in Hungary — Characteristics. Olaj Szappan Kozmetika , 47 , 1–6. Recseg K

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Eiben, Cs., Tóbiás, G., Gódor, S., Végi, B., Virág, GY., Zsédely, E., Tóth, T. & Schmidt, J. (2006): A nyúltáp napraforgó- és lenolaj kiegészítésének hatása: 1. Növekedés és vágóérték. (Influence of sunflower and linseed oil supplementation of rabbit

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An investigation on the quality characteristics of wheat bread enriched with seeds of high-oleic sunflower is reported which included important parameters that affect its nutritional quality (chemical composition, fatty acid composition: saturated, monounsaturated, polyunsaturated, linoleic and linolenic acid, tocopherol content: α-, β-, γ-, δ-content of essential microelement selenium) and its sensory quality. The study also includes the assessment of a persistent pollutant, benzo[a]pyrene. The objective of the study was to determine and compare the concentrations of nutrients and contaminants of the control and enriched wheat bread in order to assess the benefits and potential risks of regular consumption of these products. It was found that bread enriched with seeds of high-oleic sunflower would significantly improve the daily intake of fat, fibre, selenium, α-tocopherol and linolenic acid. Regular consumption of a daily portion of such bread (300 g) would not incur significantly increased health risk from contaminant.

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