Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Jaroslaw Korus"'
Publikováno v:
Food Technology and Biotechnology, Vol 45, Iss 2, Pp 139-146 (2007)
The phenolic composition of dry beans and extrudates was investigated to evaluate the effect of extrusion process on their antioxidant activity. Myricetin, quercetin, kaempferol, cyanidin, chlorogenic acid, caffeic acid, ferulic acid and p-coumaric a
Externí odkaz:
https://doaj.org/article/761f3511e99e4fa2acf2f363928fcfe3
Autor:
Anna Korus, Jarosław Korus
Publikováno v:
Agriculture, Vol 14, Iss 10, p 1784 (2024)
In this study, the quality and health-promoting components in rhubarb products sweetened with isomaltulose and enriched with fruit (apple, chokeberry, black currant) and vegetable (beetroot, carrot) pomace were assessed. All products with added pomac
Externí odkaz:
https://doaj.org/article/2b867b1adcbe4f61833af46bc5fd3875
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
Publikováno v:
Food Science and Technology International. 12:489-495
The aim of the work was to evaluate the influence of prebiotic additives on gluten-free breads, and to assess the effectiveness of gluten-free bread supplementation with the selected prebiotics: inulin, oligosaccharide syrup and bitter-free chicory f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7a5977e9a8efee054fb287148e073c1
https://doi.org/10.1177/1082013206073072
https://doi.org/10.1177/1082013206073072
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 1, p 29 (2022)
In this study, the effect of replacing 5 or 10% of wheat flour with lyophilized kale (Brassica oleracea L. var. sabellica) on the rheology of dough and bread characteristics (physical and textural properties, sensory acceptability, staling tendency)
Externí odkaz:
https://doaj.org/article/bfc4b519c87d4d4fb8bd78eeb731d9e8
Publikováno v:
International Journal of Food Science, Vol 2021 (2021)
The aim of this study was to evaluate the quality and health-promoting constituents of several variants of kimchi obtained from Chinese cabbage, kohlrabi, white radish, and cucumbers. The level of dry matter, total soluble solids, ash, total acidity,
Externí odkaz:
https://doaj.org/article/ffc5ab7ce64f4405ac368255a891204e
Publikováno v:
PLoS ONE, Vol 15, Iss 9, p e0229841 (2020)
Starch based gluten-free bread (formulations containing mixture of corn and potato starch with hydrocolloids) are deficient in nutrients and do not contain health promoting compounds. Therefore they could be supplemented with raw materials rich in su
Externí odkaz:
https://doaj.org/article/07fce8eb4dc6475d9daf08a6ef6779a9
Publikováno v:
Antioxidants, Vol 10, Iss 5, p 807 (2021)
Gluten-free products based on starch and hydrocolloids are deficient in nutrients and do not contain pro-health substances. Therefore, they should be enriched in raw materials naturally rich in antioxidants, especially if they are intended for celiac
Externí odkaz:
https://doaj.org/article/7c1c018ec4e64196b6bc4cafb88881e0
Publikováno v:
Molecules, Vol 26, Iss 8, p 2197 (2021)
The study focused on the influence of starch modified by octenyl succinic anhydride (OSA) on the rheological and thermal properties of gluten-free dough containing corn and potato starch with the addition of pectin and guar gum as structure-forming s
Externí odkaz:
https://doaj.org/article/30f6ab307e1e44dfa8631786e38e76a2