Zobrazeno 1 - 10
of 58
pro vyhledávání: '"Karolina Pycia"'
Publikováno v:
Applied Sciences, Vol 14, Iss 20, p 9392 (2024)
The aim of the study was to assess the effect of water infusion of dried and crushed ground ivy (GH) on the fermentation properties of wheat flour (WF), farinographic properties of flour and dough (WD) and the quality of the obtained bread. In the te
Externí odkaz:
https://doaj.org/article/1fdd8a4d88704adbb40f5593931fb30e
Publikováno v:
Foods, Vol 13, Iss 19, p 3035 (2024)
Currently, there is an increase in consumer interest in food produced from raw materials from organic farming, which has an impact on the greater attention paid to the possibility of increasing the cultivation of old cereal species. One of the cereal
Externí odkaz:
https://doaj.org/article/4b294e22c302407082552392385aecd3
Autor:
Natalia Żurek, Agata Maria Pawłowska, Karolina Pycia, Leszek Potocki, Ireneusz Tomasz Kapusta
Publikováno v:
Applied Sciences, Vol 14, Iss 9, p 3859 (2024)
The aim of the study was to evaluate the polyphenol profile of Castanea sativa leaf methanolic extract and further evaluate its biological activities in vitro. After purification with an RP-18 resin, the extract was assessed for its polyphenol profil
Externí odkaz:
https://doaj.org/article/f9b9d7eac49d45f08ba8b30582aabbf0
Publikováno v:
Applied Sciences, Vol 14, Iss 8, p 3468 (2024)
The main aim of this work was to assess the possibility of using dried walnut leaves (Juglans regia L.) in the production of wheat bread. In the developed recipe, wheat flour was partially replaced with dried and powdered walnut leaves (WLs) in amoun
Externí odkaz:
https://doaj.org/article/2d5ce11765ef4b74ba91c14392190b4e
Publikováno v:
Foods, Vol 13, Iss 1, p 49 (2023)
The following study analyzed the impact of fertilizing barley with fly ash from biomass combustion grown on two types of soil, Haplic Luvisol (HL) and Gleyic Chernozem (GC), on the properties of starch. The experiment was conducted in 2019 (A) and 20
Externí odkaz:
https://doaj.org/article/8b996a3b7be64defb0761dec1f5d1a6d
Autor:
Karolina Pycia, Lesław Juszczak
Publikováno v:
Foods, Vol 13, Iss 1, p 140 (2023)
This study assessed edible oil industry byproducts, oil cakes (OC) based on hazelnuts and walnuts (HOC, WOC), to replace wheat flour dough (WD) based on farinograph and extensograph parameters and rheological measurements. The research hypothesis of
Externí odkaz:
https://doaj.org/article/91783c3aba94422da6dc344a888e46af
Autor:
Karolina Pycia, Lesław Juszczak
Publikováno v:
Foods, Vol 12, Iss 22, p 4060 (2023)
The aim of the study was to assess the influence of the addition of powdery hazelnut oil cakes (HOC) or walnut oil cakes (WOC) to wheat flour (WF) on its selected thermal and rheological properties. In the research material, part of the wheat flour (
Externí odkaz:
https://doaj.org/article/38cb80fc2da8489bb170cbf9588647ee
Publikováno v:
Polymers, Vol 15, Iss 8, p 1870 (2023)
The aim of this study was to evaluate the effect of the addition of vital wheat gluten to triticale flour on its thermal and rheological properties. In the tested systems (TG), triticale flour from Belcanto grain was replaced with vital wheat gluten
Externí odkaz:
https://doaj.org/article/62456f1ba89c4fd49fac3fabb5915595
Publikováno v:
Molecules, Vol 28, Iss 4, p 1989 (2023)
The aim of this study was to assess the biological potential of the polyphenolic fraction isolated from J. regia leaves, collected in the Subcarpathian region (Poland). The phenolic profile was determined using the UPLC-PDA-MS/MS method. Biological a
Externí odkaz:
https://doaj.org/article/a3eb5f79a35541788436a5453641bfe6
Publikováno v:
Foods, Vol 11, Iss 24, p 3988 (2022)
The aim of this study is to assess the effect of adding dried and ground walnut male flowers to wheat flour on selected physicochemical and antioxidant properties of the obtained wheat bread. The control sample was bread without the addition of walnu
Externí odkaz:
https://doaj.org/article/cb38f4c5d623474b82ee72b892243695