Zobrazeno 1 - 10
of 62
pro vyhledávání: '"Grażyna Jaworska"'
Publikováno v:
Molecules, Vol 29, Iss 7, p 1438 (2024)
The purpose of this study was to determine the content of certain phenolic compounds, antioxidant activity, pressing efficiency, extract content, and sugars in celeriac juices obtained from the pulp after α-amylase treatment from Aspergillus oryzae.
Externí odkaz:
https://doaj.org/article/55717876850a42e2a5df79b8e2093a9f
Publikováno v:
Potravinarstvo, Vol 14, Pp 774-780 (2020)
The objective of this study was to analyse the influence of inulin with different degrees of polymerization (DP values) and oligofructose preparation on the sensory properties and antioxidant activity of apple jelly. It has been determined that both
Externí odkaz:
https://doaj.org/article/62497c59def643559b9855d533a584f8
Publikováno v:
Molecules, Vol 27, Iss 23, p 8610 (2022)
Peeled and unpeeled celeriac pulp was macerated with pectinase from Rhizopus sp. at 25 °C for 30 and 60 min. Peeling, enzyme addition, and maceration time significantly affected the quality characteristics of the juice. The juice obtained from peele
Externí odkaz:
https://doaj.org/article/69927d4bc36940b0ade903a8d6eb40c4
Publikováno v:
Journal of Central European Agriculture, Vol 20, Iss 2, Pp 626-635 (2019)
A favourable protein amino acid profile and the absence of gluten, being a strong allergen, are just some of the advantages of the quinoa. Besides to protein, other important component of quinoa seeds of is starch. This polysaccharide, due to its ori
Externí odkaz:
https://doaj.org/article/928aa094b1de4751a694e611780111f8
Autor:
Marta Jańczak-Pieniążek, Jan Buczek, Joanna Kaszuba, Ewa Szpunar-Krok, Dorota Bobrecka-Jamro, Grażyna Jaworska
Publikováno v:
Applied Sciences, Vol 10, Iss 20, p 7104 (2020)
The study assessed the quality parameters of grain and flour, the rheological properties of dough and the quality of bread prepared from flour of hybrid cultivars of wheat in comparison with population cultivars of wheat. As the interest in wheat hyb
Externí odkaz:
https://doaj.org/article/8cadc5d511f64e529c4652dba5892405
Publikováno v:
Polymers, Vol 12, Iss 2, p 321 (2020)
The aim of this paper was to investigate the influence of dietary fibers from oat (OF) and apple (AF) (concentration 0.2%) on the pasting properties, rheological (including thixotropic and anti-thixotropic) and textural properties of 3% and 4% (w/w)
Externí odkaz:
https://doaj.org/article/dcbd3ba81d0744e2b625e42eafd4438c
Publikováno v:
Molecules, Vol 24, Iss 16, p 2936 (2019)
The aim of the study was to characterize the antioxidant properties; establish the profile of polyphenolic compounds and evaluate the content of tocopherols in walnuts of three varieties (Leopold; Apollo; Resovia) differing in the degree of maturity
Externí odkaz:
https://doaj.org/article/6f005ea85ba24eb9a2cc8956d3abe230
Publikováno v:
Foods, Vol 2, Iss 2, Pp 238-253 (2013)
The influence of culinary treatment on the nutritional value and quality of Lactarius deliciosus was established. Mushrooms: unblanched (I), blanched (II), and unblanched with onion and spices (III), were fried in oil for 10 min. Fried mushrooms were
Externí odkaz:
https://doaj.org/article/673e4d6e586849ccbcd081ed0a1ee2cd
Publikováno v:
Food Technology and Biotechnology, Vol 51, Iss 2, Pp 266-277 (2013)
The aim of this study is to compare qualitative changes in orange and orange beverages containing whey during 12 months of storage. The beverages contained 12 % extract, half of which was orange concentrate, the rest was sugar or sugar and whey extra
Externí odkaz:
https://doaj.org/article/0eb497f0a06846b782f308fff1efe665
Autor:
Grażyna Jaworska, Emilia Bernaś
Publikováno v:
Journal of the Science of Food and Agriculture. 101:4099-4107
BACKGROUND The potential of onion juice, as well as extracts of waste (tunic) (5%) and fleshy scale leaves (25%), to inhibit enzymatic browning of frozen Agaricus bisporus was investigated. The onion materials were used for blanching and their effect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a3eae2d334806674dc81a40651ab0581
https://doi.org/10.1002/jsfa.11045
https://doi.org/10.1002/jsfa.11045