Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Kamila Kapusniak"'
Autor:
Agnieszka Rudzka, Kamila Kapusniak, Dorota Zielińska, Danuta Kołożyn-Krajewska, Janusz Kapusniak, Renata Barczyńska-Felusiak
Publikováno v:
Applied Sciences, Vol 14, Iss 11, p 4489 (2024)
Micronutrient deficiencies co-occur with obesity throughout the world. While many factors may contribute to this, microbiota dysbiosis is certainly one that has received a lot of attention in recent years. This work aimed to review the current state
Externí odkaz:
https://doaj.org/article/c9c5d5be0ece415092d271ff29c24310
Publikováno v:
Applied Sciences, Vol 14, Iss 4, p 1438 (2024)
Currently, dietary fibre intake is low, which is one of the reasons for the global obesity epidemic and other metabolic disorders. Dietary fibre has many documented health-promoting properties, such as a prebiotic effect, inducing feelings of satiety
Externí odkaz:
https://doaj.org/article/f2720936069c4ebb8e08a97eb09b31aa
Autor:
Kamila Kapusniak, Karolina Lubas, Malwina Wojcik, Justyna Rosicka-Kaczmarek, Volodymyr Pavlyuk, Karolina Kluziak, Idalina Gonçalves, Joana Lopes, Manuel A. Coimbra, Janusz Kapusniak
Publikováno v:
Molecules, Vol 26, Iss 18, p 5619 (2021)
Dietary fiber can be obtained by dextrinization, which occurs while heating starch in the presence of acids. During dextrinization, depolymerization, transglycosylation, and repolymerization occur, leading to structural changes responsible for increa
Externí odkaz:
https://doaj.org/article/2d2e41db99384eeaa7f3bca6119d5c00
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
Autor:
Malwina Wojcik, Justyna Rosicka-Kaczmarek, Karolina Wrobel, Janusz Kapusniak, Kamila Kapusniak
Publikováno v:
Journal of the Science of Food and Agriculture. 101:4125-4133
Background Fruit mousses are products with a relatively low amount of dietary fiber in a single portion, but with additional portions of soluble fiber they may be good alternative to fiber-rich snacks as take-away food. In the present study, the prop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::830efe954e089bd0b3a69b7ba394e637
https://doi.org/10.1002/jsfa.11048
https://doi.org/10.1002/jsfa.11048
Autor:
Joana L. Lopes, Justyna Rosicka-Kaczmarek, Karolina Lubas, Kamila Kapusniak, Idalina Gonçalves, Manuel A. Coimbra, Malwina Wojcik, Janusz Kapusniak, Karolina Kluziak, Volodymyr Pavlyuk
Publikováno v:
Molecules
Volume 26
Issue 18
Molecules, Vol 26, Iss 5619, p 5619 (2021)
Volume 26
Issue 18
Molecules, Vol 26, Iss 5619, p 5619 (2021)
Dietary fiber can be obtained by dextrinization, which occurs while heating starch in the presence of acids. During dextrinization, depolymerization, transglycosylation, and repolymerization occur, leading to structural changes responsible for increa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eee3f7119444a3e96c9efe422b463981
https://pubmed.ncbi.nlm.nih.gov/34577093
https://pubmed.ncbi.nlm.nih.gov/34577093
Autor:
Manuel A. Coimbra, Kamila Kapusniak, Cláudia Nunes, Ana Barra, Joana L. Lopes, Diana Hernández, Idalina Gonçalves, Janusz Kapusniak, Paula Ferreira, Dmitry V. Evtyugin, José A. Lopes da Silva
Agrofood byproducts may be exploited as a source of biomolecules suitable for developing bioplastic materials. In this work, the feasibility of using starch, oil, and waxes recovered from potato chips byproducts for films production was studied. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d840f23b2a97d4e683446cc49cc34383
http://hdl.handle.net/10773/37539
http://hdl.handle.net/10773/37539
Autor:
Ewa Nebesny, Kamila Kapusniak Jochym
Publikováno v:
Carbohydrate polymers. 172
The objective of this study was to produce soluble enzyme-resistant dextrins by microwave heating of potato starch acidified with small amounts of hydrochloric and citric acids and to characterize their properties. Twenty five samples were initially
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8b0793ce32d972e708dcf93cfc238e03
https://pubmed.ncbi.nlm.nih.gov/28606521
https://pubmed.ncbi.nlm.nih.gov/28606521
Publikováno v:
Molecules, Vol 28, Iss 22, p 7543 (2023)
Starch is a renewable and multifunctional polysaccharide biopolymer that is widely used both in the food industry and other areas of the economy. However, due to a number of undesirable properties in technological processes, it is subjected to variou
Externí odkaz:
https://doaj.org/article/4261647508fc411f905624feef402ccb
Autor:
(Jochym), Kamila Kapusniak1,2 k.jochym@ajd.czest.pl, Nebesny, Ewa2
Publikováno v:
Carbohydrate Polymers. Sep2017, Vol. 172, p152-158. 7p.