Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Adrian R. Górecki"'
Autor:
Adrian R. Górecki, Wioletta Błaszczak, Kamila Penkacik, Joanna Le Thanh-Blicharz, Jacek Lewandowicz
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 68, Iss 3, Pp 235-242 (2018)
Buckwheat starch was subjected to cycles of high pressure-cooling (P-CC) or autoclaving-cooling (A-CC) combined with pullulanase debranching to determine changes in resistant starch (RS) content, digestibility, rheological properties and microstructu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bbebf55fab751d70d0395521da26f46e
https://doi.org/10.1515/pjfns-2018-0001
https://doi.org/10.1515/pjfns-2018-0001
Publikováno v:
Innovative Food Science & Emerging Technologies. 39:141-147
The aim of this study was to characterize the effect of high hydrostatic pressure (200–600 MPa/15 min) and storage (4 °C/80 days) on aronia juice quality. The total antioxidant capacity, phenolic content and composition were assessed using an upda
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f8d76c4895f05111e3d6cb9c617ebf3
https://doi.org/10.1016/j.ifset.2016.12.005
https://doi.org/10.1016/j.ifset.2016.12.005
Publikováno v:
Carbohydrate Polymers. 117:25-33
Recent works have demonstrated that release behavior of bioactive compounds varies with the nature of the matrix regarding its chemical composition, morphology and surface properties. Starch matrices varying in amylose content (maize, sorghum, Hylon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::633776e22b3f616b2293d0210af3b265
https://doi.org/10.1016/j.carbpol.2014.09.031
https://doi.org/10.1016/j.carbpol.2014.09.031
Publikováno v:
Food chemistry. 240
The effect of high hydrostatic pressure processing (650MPa/9min) on molecular mass distribution, and hydrodynamic and structural parameters of amylose (maize, sorghum, Hylon VII) and amylopectin (waxy maize, amaranth) starches was studied. The starch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6ce82e1b887e9736327098f939209b1
https://pubmed.ncbi.nlm.nih.gov/28946305
https://pubmed.ncbi.nlm.nih.gov/28946305
Publikováno v:
LWT - Food Science and Technology. 55:657-665
The binding extent of odorant mixtures from aqueous suspensions by native, high pressure-treated starches and starch cryotexturizates was studied using capillary gas chromatography. The materials were corn, sorghum and amaranth starches. The native a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fbf906f02b9c22582e8d1386c73465de
https://doi.org/10.1016/j.lwt.2013.10.016
https://doi.org/10.1016/j.lwt.2013.10.016
Autor:
Marco Signorelli, Tamara A. Misharina, Dimitrios Fessas, Wioletta Błaszczak, Adrian R. Górecki
Publikováno v:
Food Research International. 54:338-344
The presented study addressed assays of odorant retention from an essential oil mixture by native corn, sorghum and amaranth starches using capillary gas chromatography (GC) and differential scanning calorimetry (DSC). The essential oil mixture consi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce30ce578bacbfef44506746b5f5fe3e
https://doi.org/10.1016/j.foodres.2013.07.032
https://doi.org/10.1016/j.foodres.2013.07.032
Autor:
Di Wu, Tomasz Jeliński, Józef Fornal, Yang Tao, Adrian R. Górecki, Da-Wen Sun, Wioletta Błaszczak
Publikováno v:
Innovative Food Science & Emerging Technologies. 20:81-90
The evolution of main quality parameters of Nero D'avola Syrah red wine from the vintage of 2010 during high hydrostatic pressure (HHP) processing at various conditions was studied. ANOVA-simultaneous component analysis (ASCA) was used to interpret t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d989616b1d6c5c967aa6681d5ceaca5a
https://doi.org/10.1016/j.ifset.2013.05.008
https://doi.org/10.1016/j.ifset.2013.05.008
Autor:
Adrian R. Górecki, Józef Fornal, Ryszard Amarowicz, Da-Wen Sun, Wioletta Błaszczak, Tomasz Jeliński, Grzegorz Lamparski, Yang Tao
Publikováno v:
Innovative Food Science & Emerging Technologies. 16:409-416
The influence of high hydrostatic pressure (HHP) processing on the physicochemical and sensorial properties of Nero D'avola Syrah red wine from the vintage of 2010 was investigated in the present study. Wines were treated at 650 MPa for 0.25, 0.5, 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ed987d7d28099c2f0b1ec7030f9d001
https://doi.org/10.1016/j.ifset.2012.09.005
https://doi.org/10.1016/j.ifset.2012.09.005
Autor:
Tomasz Jeliński, Józef Fornal, Grzegorz Lamparski, Ryszard Amarowicz, Adrian R. Górecki, Wioletta Błaszczak, Yang Tao, Da-Wen Sun
Publikováno v:
Food chemistry. 194
The influence of high hydrostatic pressure (HHP) processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine was investigated preliminarily. Wines were treated by HHP at 250, 450 and 650MPa for up
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b06e8459b4694b2e7f42be2ba6c975b
https://pubmed.ncbi.nlm.nih.gov/26471591
https://pubmed.ncbi.nlm.nih.gov/26471591