Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Emilia Sykut-Domańska"'
Publikováno v:
Acta Agrophysica, Vol 26, Iss 2, Pp 19-28 (2019)
The effect of stabilization time (0.5-3 h), pH (1.5-12), and shear rate (200-1200 s –1 ) on the apparent viscosity of the aqueous dispersion of wholemeal barley flour was determined. Six barley flours with different (1→3), (1→4)β–D–glucan
Externí odkaz:
https://doaj.org/article/8c9b6ffef37447fcb57f3e9cfd8ffba2
Autor:
Monika Michalak-Majewska, Dorota Teterycz, Siemowit Muszyński, Wojciech Radzki, Emilia Sykut-Domańska
Publikováno v:
PLoS ONE, Vol 15, Iss 1, p e0227942 (2020)
Onion skin is a waste produced during onion bulb processing. Recent studies have reported that it contains large amounts of bioaccessible and bioavailable compounds thus it can be used to design of novel food products. The objective of the study was
Externí odkaz:
https://doaj.org/article/04090ec85cc64eae8d413cfd5fd20719
Autor:
Aldona Sobota, Piotr Zarzycki, Emilia Sykut-Domańska, Anna Wirkijowska, Zbigniew Rzedzicki, Agnieszka Pawlas
Publikováno v:
Acta Agrophysica, Vol 25, Iss 4, Pp 421-435 (2018)
A study was conducted on the possibility of application of “dry” extrusion-cooking technology for the processing of plant-meat mixtures. The effect of the concentration of the meat material (meat-bone pulp), leguminous material (faba bean), wheat
Externí odkaz:
https://doaj.org/article/132fe0901b3841d7bd7f23fa23c9f5cb
Publikováno v:
International Journal of Food Science, Vol 2019 (2019)
Type 2 diabetes has become one of the major health problems of the modern world. It is assumed that environmental factors have a significant impact on the development of the disease, and great importance is ascribed to the diet, which can be modified
Externí odkaz:
https://doaj.org/article/2462e426473f46a4aad830e856bce18b
Publikováno v:
Foods, Vol 9, Iss 10, p 1412 (2020)
The functional properties of β-glucans derived from oats and barley are confirmed by numerous in vitro and in vivo studies. This study aimed to assess the effect of adding 0, 5, 10, 15, and 20% oat (1,3)(1,4)-β-D-glucans to physicochemical properti
Externí odkaz:
https://doaj.org/article/d4512d5d2bce445ea922eeb685a424a7
Autor:
Piotr Zarzycki, Emilia Sykut-Domańska, Aldona Sobota, Dorota Teterycz, Ada Krawęcka, Agata Blicharz-Kania, Dariusz Andrejko, Beata Zdybel
Publikováno v:
Foods, Vol 9, Iss 4, p 404 (2020)
Pasta production is a good opportunity for product innovation in different forms. The aim of this work was to assess the use of flaxseed components for pasta production. We examined the chemical composition and cooking quality, at different contents
Externí odkaz:
https://doaj.org/article/205af46e02f845dcbc41b442369570a1
Publikováno v:
Acta Agrophysica, Vol 26, Iss 2, Pp 19-28 (2019)
The effect of stabilization time (0.5-3 h), pH (1.5-12), and shear rate (200-1200 s –1 ) on the apparent viscosity of the aqueous dispersion of wholemeal barley flour was determined. Six barley flours with different (1→3), (1→4)β–D–glucan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5d9b12a1957a22786f4a03f7ab3dd2a
https://doi.org/10.31545/aagr/110685
https://doi.org/10.31545/aagr/110685
Publikováno v:
Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality. 118:67-78
The objective of the research study was to determine the effect of wholemeal oat flour storage on changes in a content of total (TDF), soluble (SDF), and insoluble (IDF) dietary fibre and in rheological properties of wholemeal oat flour. The analysis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f759167012e220f508902d3a4aa8c1f
https://doi.org/10.15193/zntj/2019/118/274
https://doi.org/10.15193/zntj/2019/118/274
Autor:
Agata Blicharz-Kania, Dariusz Andrejko, Dorota Teterycz, Jarosław Mazurkiewicz, Aldona Sobota, Anna Wirkijowska, Emilia Sykut-Domańska, Piotr Zarzycki
Publikováno v:
Journal of Food Processing and Preservation. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05e61cd5c9dc44cae24eadd63134afc4
https://doi.org/10.1111/jfpp.14490
https://doi.org/10.1111/jfpp.14490
Autor:
Dariusz Andrejko, Aldona Sobota, Dorota Teterycz, Ada Krawęcka, Piotr Zarzycki, Agata Blicharz-Kania, Beata Zdybel, Emilia Sykut-Domańska
Publikováno v:
Foods
Volume 9
Issue 4
Foods, Vol 9, Iss 404, p 404 (2020)
Volume 9
Issue 4
Foods, Vol 9, Iss 404, p 404 (2020)
Pasta production is a good opportunity for product innovation in different forms. The aim of this work was to assess the use of flaxseed components for pasta production. We examined the chemical composition and cooking quality, at different contents
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ae0301963f96a95ae96b205c06db2119