Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Beata Piłat"'
Autor:
Dorota Ogrodowska, Małgorzata Tańska, Paweł Banaszczyk, Sylwester Czaplicki, Beata Piłat, Iwona Konopka
Publikováno v:
Applied Sciences, Vol 14, Iss 17, p 7611 (2024)
The aim of the study was to compare two kinds of soluble dietary fibres in a mixture with OSA-starch as wall components of linseed oil capsules. Comparison was made based on emulsion (droplet size, polydispersity index, and viscosity) and powder prop
Externí odkaz:
https://doaj.org/article/d42b9e34b394417cafd5394985d893b7
Autor:
Justyna Ewa Bojarska, Beata Piłat, Katarzyna Małgorzata Majewska, Daria Anna Sobiechowska, Agnieszka Narwojsz
Publikováno v:
Czech Journal of Food Sciences, Vol 38, Iss 1, Pp 28-35 (2020)
The aim of this experiment was to compare selected types and varieties of tomatoes ('Beef-red', 'Beef-orange', 'Olmeca', 'Malinowy', 'Cherry-red', 'Cherry-mini malina', 'Cherry-orange', 'Papryczkowy') by examining their chemical composition and ident
Externí odkaz:
https://doaj.org/article/a2e30392fc9445438fbdf839e0857922
Publikováno v:
Applied Sciences, Vol 12, Iss 1, p 33 (2021)
The aim of the study is to compare selected carbohydrates that differed in the glycaemic index: maltodextrin, three native starches (wheat, rice, maize), and two disaccharides (trehalose and lactose) used to encapsulation of model oil (in this case c
Externí odkaz:
https://doaj.org/article/ce2e7f7daac04b9f874d73a5b247e174
Publikováno v:
Czech Journal of Food Sciences, Vol 34, Iss 4, Pp 362-369 (2016)
Puffed grains of the varieties of proso millet (Penicum miliaceum L.) and amaranth (Amaranthus cruentus L.) were evaluated as a source of nutritional compounds. The process of grain puffing was performed in prototype equipment of the "Szarłat" compa
Externí odkaz:
https://doaj.org/article/d644192a664e4d79aa9f3273ab26abca
Autor:
Urszula Krupa-Kozak, Natalia Drabińska, Cristina M. Rosell, Beata Piłat, Małgorzata Starowicz, Tomasz Jeliński, Beata Szmatowicz
Publikováno v:
Foods, Vol 9, Iss 12, p 1735 (2020)
Due to its structural and organoleptic functions, sucrose is one of the primary ingredients of many baked confectionery products. In turn, the growing awareness of the association between sugar overconsumption and the development of chronic diseases
Externí odkaz:
https://doaj.org/article/60d9b5f4977c4f00bcbfed8c8c5c8409
Autor:
Beata Roszkowska, Beata Piłat
Publikováno v:
Journal of Education, Health and Sport, Vol 5, Iss 9, Pp 127-140 (2015)
Roszkowska Beata, Piłat Beata. Miąższ dyni jako surowiec do otrzymywania naturalnych produktów kandyzowanych = Pumpkin pulp as raw material for natural candied products. Journal of Education, Health and Sport. 2015;5(9):127-140. ISSN 2391-8306. D
Externí odkaz:
https://doaj.org/article/89aa116e614447449feb127fb0ae1da0
Publikováno v:
Applied Sciences, Vol 12, Iss 33, p 33 (2022)
Applied Sciences; Volume 12; Issue 1; Pages: 33
Applied Sciences; Volume 12; Issue 1; Pages: 33
The aim of the study is to compare selected carbohydrates that differed in the glycaemic index: maltodextrin, three native starches (wheat, rice, maize), and two disaccharides (trehalose and lactose) used to encapsulation of model oil (in this case c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::21bed054d3040585d70dbdbcfcea3df6
https://www.mdpi.com/2076-3417/12/1/33
https://www.mdpi.com/2076-3417/12/1/33
Autor:
Agnieszka Narwojsz, Justyna Bojarska, Beata Piłat, Daria Anna Sobiechowska, Katarzyna Majewska
Publikováno v:
Czech Journal of Food Sciences. 38:28-35
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::666ccfad1368408278c005d510ae432c
https://doi.org/10.17221/232/2019-cjfs
https://doi.org/10.17221/232/2019-cjfs
Autor:
Ryszard Zadernowski, Beata Piłat
Publikováno v:
Postępy Fitoterapii. 22
In recent years, interest in the consumption of sea buckthorn fruit (Hippophaë rhamnoides L.) in the form of dietary supplements has increased. This is due to the fact that new evidence is constantly published confirming the healing properties of bi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0443ad617727df6ee06db01c6e6ba390
https://doi.org/10.25121/pf.2021.22.2.97
https://doi.org/10.25121/pf.2021.22.2.97
Autor:
Natalia Drabińska, Małgorzata Starowicz, Beata Szmatowicz, Cristina M. Rosell, Urszula Krupa-Kozak, Beata Piłat, Tomasz Jeliński
Publikováno v:
Foods
Volume 9
Issue 12
Digital.CSIC. Repositorio Institucional del CSIC
instname
Foods, Vol 9, Iss 1735, p 1735 (2020)
Volume 9
Issue 12
Digital.CSIC. Repositorio Institucional del CSIC
instname
Foods, Vol 9, Iss 1735, p 1735 (2020)
Due to its structural and organoleptic functions, sucrose is one of the primary ingredients of many baked confectionery products. In turn, the growing awareness of the association between sugar overconsumption and the development of chronic diseases
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f21e22aaffcaccbf2e297fd4bebcdc4c