Zobrazeno 1 - 10
of 69
pro vyhledávání: '"Dorota Gumul"'
Publikováno v:
Applied Sciences, Vol 14, Iss 11, p 4873 (2024)
Cherry pomace and red potato pulp were examined as a source of nutritional and health-promoting compounds in pasta products, which could gain popularity among consumers. An attempt was made to obtain such pasta with the help of low-temperature extrus
Externí odkaz:
https://doaj.org/article/f963fdfa2dfb44f7b0afd8f5d0e475a2
Autor:
Dorota Gumul, Joanna Oracz, Dorota Litwinek, Dorota Żyżelewicz, Tomasz Zięba, Renata Sabat, Anna Wywrocka-Gurgul, Rafał Ziobro
Publikováno v:
Foods, Vol 13, Iss 11, p 1767 (2024)
The aim of this study was to evaluate the effect of extruded preparations on the bioactive and nutritional properties, vitamin B content, volatile compound profile, and quality of whole wheat bread. Extruded preparations based on stale bread (seconda
Externí odkaz:
https://doaj.org/article/5d7f5be035f84a5e808e0fd546f5d6e1
Autor:
Dorota Gumul, Jarosław Korus, Magdalena Orczykowska, Justyna Rosicka-Kaczmarek, Joanna Oracz, Anna Areczuk
Publikováno v:
Molecules, Vol 29, Iss 8, p 1707 (2024)
This study investigated the properties of starch isolated from the unripe fruit of two apple cultivars (Malus domestica Borkh) grown in southern Poland (Central Europe). The chemical composition of both starches, molecular mass, their granulation, th
Externí odkaz:
https://doaj.org/article/78c71ee487b9485cba0df3c7467f6767
Autor:
Stanisław Kowalski, Dorota Gumul
Publikováno v:
Foods, Vol 13, Iss 6, p 847 (2024)
Globalization and population expansion are driving the evolution of the food industry, offering an expanded array of food choices to cater to increasingly discerning consumers [...]
Externí odkaz:
https://doaj.org/article/510ea2619929418d882ab458a480cf98
Autor:
Stanisław Kowalski, Dorota Gumul, Joanna Oracz, Justyna Rosicka-Kaczmarek, Anna Mikulec, Barbara Mickowska, Magdalena Skotnicka, Marek Zborowski
Publikováno v:
Antioxidants, Vol 12, Iss 11, p 1912 (2023)
The chemical composition, antioxidant properties, and sensory aspects of sponge cakes with the addition of flours from edible insects (buffalo worm, cricket, and mealworm) were evaluated. The addition of edible-insect flours increased the protein, fa
Externí odkaz:
https://doaj.org/article/75d2b6b5fcac43b6afeaaff245704c3a
Publikováno v:
Foods, Vol 12, Iss 20, p 3735 (2023)
Freeze-dried pulp from colored potatoes, obtained after starch isolation, is a rich source of polyphenols. Therefore, it can be used to fortify cookies, contributing to a reduction in industrial waste, aligning with the zero-waste technology. The pur
Externí odkaz:
https://doaj.org/article/65c43e6a18ee471f8a82a4d3a0df19bd
Publikováno v:
Applied Sciences, Vol 13, Iss 13, p 7670 (2023)
The quality and health-promoting properties of enriched bread depend not only on the composition of the additive but also on the baking technology. In this study, the preparation (rice flour, maltodextrin, and red potato pulp) was used in the amount
Externí odkaz:
https://doaj.org/article/f1cf191763d84e2894091b30a453f6b5
Publikováno v:
Agriculture, Vol 13, Iss 5, p 1039 (2023)
High content of pro-health constituents in fruit and vegetable pomaces has led to their utilization as raw materials in food production. They are used mostly in dried form, which is microbiologically stable and allows their storage throughout a longe
Externí odkaz:
https://doaj.org/article/eb1f3f3127a84896b08b4f9b4c5b7581
Autor:
Joanna Oracz, Stanisław Kowalski, Dorota Żyżelewicz, Gabriela Kowalska, Dorota Gumul, Kamila Kulbat-Warycha, Justyna Rosicka-Kaczmarek, Anna Brzozowska, Aleksandra Grzegorczyk, Anna Areczuk
Publikováno v:
Molecules, Vol 28, Iss 9, p 3877 (2023)
The aim of the study was to investigate the effects of microwave-assisted extraction (MAE) conditions (microwave power, extraction time, and ethanol concentration) on the efficiency of the extraction of phenolic compounds from selected plant species
Externí odkaz:
https://doaj.org/article/a4b44882de0f4cc3b44732f4be43bbe3
Publikováno v:
Applied Sciences, Vol 13, Iss 8, p 4818 (2023)
The processing of fruit generates large amounts of different by-products, such as pomace. The extrusion process gives an opportunity for their utilization as a good source of pro-health components. Therefore, this research focused on the utilization
Externí odkaz:
https://doaj.org/article/0b1100de77134f6eb5bb65370804c619