Zobrazeno 1 - 10
of 55
pro vyhledávání: '"Józef Fornal"'
Publikováno v:
LWT - Food Science and Technology. 55:657-665
The binding extent of odorant mixtures from aqueous suspensions by native, high pressure-treated starches and starch cryotexturizates was studied using capillary gas chromatography. The materials were corn, sorghum and amaranth starches. The native a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fbf906f02b9c22582e8d1386c73465de
https://doi.org/10.1016/j.lwt.2013.10.016
https://doi.org/10.1016/j.lwt.2013.10.016
Autor:
Di Wu, Tomasz Jeliński, Józef Fornal, Yang Tao, Adrian R. Górecki, Da-Wen Sun, Wioletta Błaszczak
Publikováno v:
Innovative Food Science & Emerging Technologies. 20:81-90
The evolution of main quality parameters of Nero D'avola Syrah red wine from the vintage of 2010 during high hydrostatic pressure (HHP) processing at various conditions was studied. ANOVA-simultaneous component analysis (ASCA) was used to interpret t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d989616b1d6c5c967aa6681d5ceaca5a
https://doi.org/10.1016/j.ifset.2013.05.008
https://doi.org/10.1016/j.ifset.2013.05.008
Autor:
Stanisław Konopka, Wojciech Rybiński, Józef Fornal, Jadwiga Sadowska, Tomasz Jeliński, Wioletta Błaszczak
Publikováno v:
International Journal of Food Properties. 16:814-825
The seeds of grass pea were selected based on their size, hardness, and microstructure in order to examine their mechanical properties and friction coefficients versus mass. The size, shape, mass, and static friction coefficients of seeds were determ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7378a89b960f697da4f08e824154a13f
https://doi.org/10.1080/10942912.2011.567430
https://doi.org/10.1080/10942912.2011.567430
Autor:
Adrian R. Górecki, Józef Fornal, Ryszard Amarowicz, Da-Wen Sun, Wioletta Błaszczak, Tomasz Jeliński, Grzegorz Lamparski, Yang Tao
Publikováno v:
Innovative Food Science & Emerging Technologies. 16:409-416
The influence of high hydrostatic pressure (HHP) processing on the physicochemical and sensorial properties of Nero D'avola Syrah red wine from the vintage of 2010 was investigated in the present study. Wines were treated at 650 MPa for 0.25, 0.5, 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ed987d7d28099c2f0b1ec7030f9d001
https://doi.org/10.1016/j.ifset.2012.09.005
https://doi.org/10.1016/j.ifset.2012.09.005
Autor:
Wioletta Błaszczak, Mieczysław Hajnos, Tomasz Jeliński, Marek Molenda, Mateusz Stasiak, Józef Fornal, Jadwiga Sadowska
Publikováno v:
Journal of Food Engineering. 108:515-522
The aim of this study was to determine the effect of chemical modification on selected physicochemical properties of potato starch powder. Esterification with acetic anhydride and adipic anhydride (E 1422 starch) caused the most pronounced changes in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23e17d6c4dedeb02423407876f9c1701
https://doi.org/10.1016/j.jfoodeng.2011.09.016
https://doi.org/10.1016/j.jfoodeng.2011.09.016
Publikováno v:
Food and Bioprocess Technology. 6:92-100
The effect of high hydrostatic pressure treatment (200 MPa for 2, 4, and 9 min) on the total antioxidant capacity (TAC), reducing capacity (TRC), and rutin content of raw and roasted buckwheat groats was studied by an updated analytical strategy. TAC
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c9a4e75f2c0571b92eef9675314b87d8
https://doi.org/10.1007/s11947-011-0669-5
https://doi.org/10.1007/s11947-011-0669-5
Publikováno v:
Journal of Food Engineering. 102:154-162
Research was conducted to recognise the interrelations between morphology and mechanical properties of powders used in the food industry (dried potato protein, granulated starch, gelatinising starch, potato starch, pudding flour, starch thickener, an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca814332b1605b0489f7c1045c5a119e
https://doi.org/10.1016/j.jfoodeng.2010.07.034
https://doi.org/10.1016/j.jfoodeng.2010.07.034
Autor:
Józef Fornal, Dorota Piasecka-Kwiatkowska, Wioletta Błaszczak, Tomasz Jeliński, Jerzy R. Warchalewski, Janusz Szafranek, Jan Nawrot, Magdalena Gawlak, B. Szafranek, E. Synak
Publikováno v:
Journal of Stored Products Research. 46:133-141
Adult feeding intensity, oviposition, and larval development of Sitophilus granarius (Coleoptera: Curculionidae) were observed on grain from three Polish wheat varieties (Begra, Korweta, and LGR 896/64a) washed with petroleum ether to remove cuticula
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f40897ac427d246460b7241e61b3917
https://doi.org/10.1016/j.jspr.2010.02.001
https://doi.org/10.1016/j.jspr.2010.02.001
Autor:
L. I. Sergeeva, Wioletta Błaszczak, Georgy A. Romanov, S. A. Golyanovskaya, L. A. Wasserman, I. G. Plashchina, T. N. Konstantinova, N. P. Aksenova, Józef Fornal, A. V. Krivandin
Publikováno v:
Russian Journal of Plant Physiology, 57(5), 656-663
Russian Journal of Plant Physiology 57 (2010) 5
Russian Journal of Plant Physiology 57 (2010) 5
Wild-type (WT) plants of potato (Solanum tuberosum L.) and their transgenic forms carrying agrobacterial genes rolB or rolC under the control of B33 class I patatin promoter were cultured in vitro on MS medium with 2% sucrose in a controlled-climate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e5f13f8286a895eceb9f60c6124c9a6
https://doi.org/10.1134/s1021443710050080
https://doi.org/10.1134/s1021443710050080
Autor:
Wioletta Blaszchak, Vladimir P. Yuryev, Viktor G. Vasil'ev, Vladimir I. Lozinsky, Michael V. Motyakin, Liliya G. Damshkaln, Józef Fornal, Luybov A. Wasserman
Publikováno v:
Starch - Stärke. 61:377-388
The influence of gums (guar and xanthan) and gluten additives on the physicochemical properties and structural features of wheat starch gels (8%, w/w) subjected to cryogenic treatment at various temperatures (―9°C, ―20°C, ―40°C) was studied.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb3fc5b882a05085a8cc4c10524f456d
https://doi.org/10.1002/star.200800116
https://doi.org/10.1002/star.200800116