Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Ewa Zdybel"'
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
Autor:
Ewa Tomaszewska-Ciosk, Ewa Zdybel
Publikováno v:
International Journal of Food Science & Technology. 56:2009-2018
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be426054b1242f3fa81bcce574c6cb96
https://doi.org/10.1111/ijfs.14832
https://doi.org/10.1111/ijfs.14832
Autor:
Tomasz Zięba, Anna Gawrońska, Ewa Tomaszewska-Ciosk, Artur Gryszkin, Aleksandra Wilczak, Małgorzata Kapelko-Żeberska, Ewa Zdybel
Publikováno v:
Polymers; Volume 13; Issue 23; Pages: 4141
Polymers
Polymers, Vol 13, Iss 4141, p 4141 (2021)
Polymers
Polymers, Vol 13, Iss 4141, p 4141 (2021)
One of the examples of physical starch modifications is the retention of a starch suspension in water having a temperature slightly lower than the pasting temperature (annealing). The aim of this study was to investigate the effect of the annealing p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fc830036635befd71500aa2de9dfd5b9
Publikováno v:
International Journal of Food Science & Technology. 54:2811-2820
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cc95798062ad45e98a1d9f72731049c
https://doi.org/10.1111/ijfs.14197
https://doi.org/10.1111/ijfs.14197
Publikováno v:
Polish Journal of Chemical Technology, Vol 21, Iss 1, Pp 13-19 (2019)
Fruit and vegetable processing by-products, undervalued until recently, are rich sources of nutrients. This study investigated properties of extruded corn puffs with addition (5–20%) of blackcurrant or chokeberry pressings. We assessed expansion ra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a864527bbdbedd56521dd2445d24c5f5
https://doi.org/10.2478/pjct-2019-0003
https://doi.org/10.2478/pjct-2019-0003
Publikováno v:
Polymers
Volume 12
Issue 6
Polymers, Vol 12, Iss 1383, p 1383 (2020)
Volume 12
Issue 6
Polymers, Vol 12, Iss 1383, p 1383 (2020)
Potato starch was esterified with carboxylic acids contained in the fermentation broth from Yarrowia lipolitica yeast production. Various acid concentrations and various roasting temperatures were used to determine effects of process conditions on es
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3d884a0f1272564ee311715b5b9ce9c
Publikováno v:
Polymers, Vol 11, Iss 3, p 469 (2019)
Polymers
Volume 11
Issue 3
Polymers
Volume 11
Issue 3
This study aimed to identify the feasibility of producing highly-substituted starch esters via thermal modification of starch using a post-culture medium of Yarrowia lipolitica yeast. This manuscript describes a successful attempt at potato starch mo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b4a64aa36d45e9b7e368e9c202de501
http://www.mdpi.com/2073-4360/11/3/469
http://www.mdpi.com/2073-4360/11/3/469
Publikováno v:
Polish Journal of Chemical Technology, Vol 16, Iss 4, Pp 28-32 (2014)
The study was aimed at determination of time of heat transition through the layer of quince, apple, linen, rose pomace and potato pulp, as well as layer of potato starch and potato starch extruded with addition of above mentioned by-products. Additio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::faf82273dfda58c0a3e818f5757ee261
https://doaj.org/article/3e16bf67bab7443fbaccadc026c0acde
https://doaj.org/article/3e16bf67bab7443fbaccadc026c0acde
Autor:
Tomasz Boruczkowski, Piotr Regiec, Ewa Zdybel, Ewa Tomaszewska-Ciosk, Hanna Boruczkowska, Wioletta Drożdż
Publikováno v:
Polish Journal of Chemical Technology, Vol 16, Iss 3, Pp 7-11 (2014)
Extrusion cooking technology was applied for obtaining corn extrudates fortified with various level (10-20%) of rosehip pomace powder or apple pomace powder. The total polyphenols content, antioxidant activities (ABTS), organoleptic properties and co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfef844b524429d618803ad5017e6461
https://doi.org/10.2478/pjct-2014-0042
https://doi.org/10.2478/pjct-2014-0042