Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Alicja Ziemichód"'
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 804-813 (2019)
The aim of this study was to compare mineral, amino acid composition, physical properties and use in gluten-free bread of seeds of holy basil (Ocimum tenuiflorum) with those of chia seeds (Salvia hispanica). Holy basil and chia seeds have variable ch
Externí odkaz:
https://doaj.org/article/a0677d04435e4668a511acfb25ec918c
Publikováno v:
Acta Agrophysica, Vol 25, Iss 2, Pp 185-196 (2018)
The aim of the work was to compare changes in the physical properties of wheat bread caused by the addition of scalded flour to dough. The scalded flour was implemented in the recipe for wheat bread at rates from 0 (control) to 20% (every 5%). The ex
Externí odkaz:
https://doaj.org/article/afc6183064e045ffba9be2fef3004383
Autor:
Alicja Ziemichód, Renata Różyło
Publikováno v:
Acta Agrophysica, Vol 25, Iss 1, Pp 117-127 (2018)
The aim of the work was to determine changes in physical properties of gluten-free bread caused by the addition of dried goji berries in the amount of 3, 6, 9, 12 and 15%. The control baking of gluten-free bread was made on the basis of rice and maiz
Externí odkaz:
https://doaj.org/article/4c789df2e82f4289ade6100d2e2a3e07
Autor:
Alicja Ziemichód, Bogumiła Skotarczak
Publikováno v:
Acta Biologica, Vol 24 (2017)
Quorum sensing (QS) is a communication mechanism used by bacteria to recognize cell population density fluctuations and control gene expression, which is a critical role both in intra- and interspecies communication and controls microbe-host intera
Externí odkaz:
https://doaj.org/article/834e4d42091b4363a1b1a94dabc9a0a9
Autor:
Alicja Ziemichód, Bogumiła Skotarczak
Publikováno v:
Acta Biologica, Vol 24 (2017)
In Gram-positive bacteria, cell-to-cell communication, also called quorum sensing (QS) mainly is dependent on extracellular signaling oligopeptide pheromones, which stimulate a response either indirectly, by activating a two-component phosphorelay,
Externí odkaz:
https://doaj.org/article/37ab3587ef464d26ae1c5b1e50cfdc8e
Autor:
Alicja Ziemichód, Bogumiła Skotarczak
Publikováno v:
Acta Biologica, Vol 24 (2017)
Bacteria use quorum sensing (QS) to conduct gene expression programmes connected with collective behaviors. QS indicates on the capacity of bacteria to monitor their population density and regulate gene expression. QS activates from tens to hundred
Externí odkaz:
https://doaj.org/article/ab568b73c54e4ee295b0446d0339fc3b
Publikováno v:
CyTA-Journal of Food, Vol 17, Iss 1, Pp 804-813 (2019)
The aim of this study was to compare mineral, amino acid composition, physical properties and use in gluten-free bread of seeds of holy basil (Ocimum tenuiflorum) with those of chia seeds (Salvia hispanica). Holy basil and chia seeds have variable ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a744d88b78df6ce486a025665a6fe63
https://doaj.org/article/a0677d04435e4668a511acfb25ec918c
https://doaj.org/article/a0677d04435e4668a511acfb25ec918c
Publikováno v:
Acta Agrophysica, Vol 25, Iss 2, Pp 185-196 (2018)
The aim of the work was to compare changes in the physical properties of wheat bread caused by the addition of scalded flour to dough. The scalded flour was implemented in the recipe for wheat bread at rates from 0 (control) to 20% (every 5%). The ex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c08b69f28b35c8d21c3c9d2715fac812
http://www.acta-agrophysica.org/Porownanie-wlasciwosci-fizycznych-pieczywa-pszennego-z-ciasta-wytworzonego-metoda,92614,0,2.html
http://www.acta-agrophysica.org/Porownanie-wlasciwosci-fizycznych-pieczywa-pszennego-z-ciasta-wytworzonego-metoda,92614,0,2.html
Autor:
Renata Różyło, Alicja Ziemichód
Publikováno v:
Acta Agrophysica, Vol 25, Iss 1, Pp 117-127 (2018)
The aim of the work was to determine changes in physical properties of gluten-free bread caused by the addition of dried goji berries in the amount of 3, 6, 9, 12 and 15%. The control baking of gluten-free bread was made on the basis of rice and maiz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aead1b4092ae9e7d19abf0e3058af875
https://doi.org/10.31545/aagr0010
https://doi.org/10.31545/aagr0010
Autor:
Dariusz Dziki, Urszula Gawlik-Dziki, Beata Biernacka, Monika Wójcik, Renata Różyło, Alicja Ziemichód
Publikováno v:
International Agrophysics. 31:411-418
There are no reports of addition of carob fibre to gluten-free bread, as only carob germ flour was used. The research task was to determine what level of carob fibre can be used and how it influences the physical and sensorial properties of gluten-fr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c118fe74aa9d2c8e47823f8855d7066
https://doi.org/10.1515/intag-2016-0060
https://doi.org/10.1515/intag-2016-0060