Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Bartosz Raszewski"'
Autor:
Ewa Tomaszewska-Ciosk, Ewa Zdybel, Małgorzata Kapelko-Żeberska, Bartosz Raszewski, Krzysztof Buksa, Agnieszka Maj, Tomasz Zięba, Artur Gryszkin
Publikováno v:
Molecules, Vol 29, Iss 11, p 2687 (2024)
The application of chemical operations in food processing, in which pure chemical compounds are used to modify food ingredients, often raises social concerns. One of the most frequently modified dietary substances is starch, e.g., E1401–E1404, E141
Externí odkaz:
https://doaj.org/article/7e814928490241988b04b9cec88b1a88
Publikováno v:
Pharmaceutics, Vol 15, Iss 2, p 387 (2023)
The problem of drug delivery often concentrates on the prolongation of drug activity. Application of natural polymers which are biodegradable and inexpensive is in the interest of many researchers. The aim of this study was the application of newly s
Externí odkaz:
https://doaj.org/article/d65bbe6c256a4818a3f30ee790fd078a
Publikováno v:
Applied Sciences, Vol 12, Iss 24, p 12988 (2022)
This study presents the possibility of using digital image analysis for the assessment of the starch content and distribution in potatoes. Tubers of six cultivars that were stored for 3 months in contrasting conditions (4 °C vs. −15 °C) were used
Externí odkaz:
https://doaj.org/article/6b6cc94b1d7c4ee693b76eaffd4cc61d
Autor:
Małgorzata Kapelko-Żeberska, Marta Meisel, Krzysztof Buksa, Artur Gryszkin, Antoni Szumny, Bogna Latacz, Bartosz Raszewski, Tomasz Zięba
Publikováno v:
Molecules, Vol 27, Iss 8, p 2454 (2022)
The present study aimed to determine changes in the properties of starch triggered by its long-lasting (1, 2, 4, 7, 10, or 14 days) retention with citric acid (5 g/100 g) at a temperature of 40 °C. The starch citrates obtained under laboratory condi
Externí odkaz:
https://doaj.org/article/628b35d0d5764a8dbf2989e4861e1083
Autor:
Tomasz Zięba, Dominika Solińska, Artur Gryszkin, Małgorzata Kapelko-Żeberska, Bartosz Raszewski, Đurđica Ačkar, Jurislav Babić, Borislav Miličević, Antun Jozinović
Publikováno v:
Applied Sciences, Vol 11, Iss 19, p 9169 (2021)
Potato starch was extruded and roasted with apple distillery wastewater to produce starch esters substituted with malic acid residues. The starch esterification degree was higher at the higher roasting temperatures. Starch modification contributed to
Externí odkaz:
https://doaj.org/article/f2cb0b1cbdac465d98b870107a4ef2fd
Autor:
Antoni Golachowski, Wioletta Drożdż, Magdalena Golachowska, Małgorzata Kapelko-Żeberska, Bartosz Raszewski
Publikováno v:
Foods, Vol 9, Iss 9, p 1311 (2020)
Starch modification by chemical reaction is widely used to improve the properties of native starch. Modified by citric acid, starch is characterized by specific properties resulting from the presence of citrate residues and as a result of cross-linki
Externí odkaz:
https://doaj.org/article/02acfeaa260544afb4816e044293739a
Autor:
Małgorzata Kapelko-Żeberska, Magdalena Golachowska, Antoni Golachowski, Bartosz Raszewski, Wioletta Drożdż
Publikováno v:
Foods, Vol 9, Iss 1311, p 1311 (2020)
Foods
Foods
Starch modification by chemical reaction is widely used to improve the properties of native starch. Modified by citric acid, starch is characterized by specific properties resulting from the presence of citrate residues and as a result of cross-linki
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14047ed01e3fd995c8b372a39997268a
https://www.mdpi.com/2304-8158/9/9/1311
https://www.mdpi.com/2304-8158/9/9/1311
Autor:
Aleksandra Wilczak, Małgorzata Kapelko-Żeberska, Artur Gryszkin, Radosław Spychaj, Tomasz Zięba, Bartosz Raszewski
Publikováno v:
Polymers
Volume 11
Issue 1
Polymers, Vol 11, Iss 1, p 81 (2019)
Volume 11
Issue 1
Polymers, Vol 11, Iss 1, p 81 (2019)
This study aimed to compare properties of retrograded starch acetates with an identical degree of substitution, but produced from raw materials of various botanical origin. Retrograded starch was produced from potato, wheat, corn, and tapioca starch,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4035dd3a82616367ba7d9153c63085b
http://europepmc.org/articles/PMC6402012
http://europepmc.org/articles/PMC6402012