Zobrazeno 1 - 10 of 10 pro vyhledávání: '"Bogumiła Urbańska"'
1
Akademický článek
Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans
Autor: Bogumiła Urbańska, Hanna Kowalska, Karolina Szulc, Małgorzata Ziarno, Irina Pochitskaya, Jolanta Kowalska
Publikováno v: Molecules, Vol 26, Iss 9, p 2502 (2021)
The content of polyphenols in chocolate depends on many factors related to the properties of raw material and manufacturing parameters. The trend toward developing chocolates made from unroasted cocoa beans encourages research in this area. In additi
Externí odkaz: https://doaj.org/article/4e92c20f9eb24c949ac29db6b84e1bad
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2
Akademický článek
Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein Content
Autor: Bogumiła Urbańska, Tomasz Szafrański, Hanna Kowalska, Jolanta Kowalska
Publikováno v: Antioxidants, Vol 9, Iss 4, p 299 (2020)
The aim of the study was to analyze the antioxidant character of conched chocolate milk masses, taking into account different protein content in milk. For the study, cocoa liquor obtained from roasted and unroasted cocoa beans from different regions,
Externí odkaz: https://doaj.org/article/0b9d731d230f4ff5a6a69f4d7a9ff3dc
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3
Akademický článek
Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the World
Autor: Bogumiła Urbańska, Jolanta Kowalska
Publikováno v: Antioxidants, Vol 8, Iss 8, p 283 (2019)
The polyphenol content of cocoa beans and the products derived from them, depend on the regions in which they are grown and the processes to which they are subjected, especially temperature. The aim of the study was to compare the total content of po
Externí odkaz: https://doaj.org/article/0971b9742960471ba87a8dad221aeab8
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6
Changes in the composition and content of polyphenols in chocolate resulting from pre-treatment method of cocoa beans and technological process
Autor: Andrzej Lenart, Dorota Derewiaka, Jolanta Kowalska, Bogumiła Urbańska
Publikováno v: European Food Research and Technology. 245:2101-2112
Chocolate is one of the most desired confectionery products in the world. Its production technology includes a series of processes conducted in appropriate conditions of the temperature and time. Most of these operations contribute to the degradation
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a0df911239066bb73a16b877fb933fc2
https://doi.org/10.1007/s00217-019-03333-w
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10
Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans
Autor: Hanna Kowalska, Irina Pochitskaya, Bogumiła Urbańska, Małgorzata Ziarno, Karolina Szulc, Jolanta Kowalska
Publikováno v: Molecules
Volume 26
Issue 9
Molecules, Vol 26, Iss 2502, p 2502 (2021)
The content of polyphenols in chocolate depends on many factors related to the properties of raw material and manufacturing parameters. The trend toward developing chocolates made from unroasted cocoa beans encourages research in this area. In additi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::33432d51f416f8b4b5be4ca5346d64a6
https://doi.org/10.3390/molecules26092502
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