Zobrazeno 1 - 10
of 50
pro vyhledávání: '"Krzysztof Buksa"'
Autor:
Angelika Bieniek, Małgorzata Kapelko-Żeberska, Artur Gryszkin, Tomasz Zięba, Agnieszka Nemś, Krzysztof Buksa
Publikováno v:
Applied Sciences, Vol 14, Iss 22, p 10591 (2024)
Starch-hydrocolloid systems are crucial texturizing agents, ingredients and additives in many food products. The aim of this work was to investigate the effect of extraction temperature on the composition and properties of hydrocolloids extracted fro
Externí odkaz:
https://doaj.org/article/74dbbc2e52614dc881734568d0224cc2
Autor:
Angelika Bieniek, Krzysztof Buksa
Publikováno v:
Molecules, Vol 29, Iss 19, p 4579 (2024)
The influence of β-glucans on the properties of gluten-free dough and bread is still not fully explained, with the literature suggesting both positive and negative effects. The aim of this study was to investigate the effect of the molar mass of oat
Externí odkaz:
https://doaj.org/article/03b3aef2d8f7454ca9827e85fd91b9cf
Autor:
Angelika Bieniek, Krzysztof Buksa
Publikováno v:
Foods, Vol 13, Iss 16, p 2482 (2024)
Rye grain is a good source of dietary fiber, phenolic compounds, vitamins, and mineral compounds. To prevent the staling process of bread, semi-finished bakery products are subjected to cooling or freezing, and this process is called the postponed ba
Externí odkaz:
https://doaj.org/article/62e1f92007f14ac0a79f4efecdc51bf2
Publikováno v:
Molecules, Vol 29, Iss 12, p 2883 (2024)
Starch is a natural plant raw material applicable in many areas of industry. In practice, it is most often used in a modified form, i.e., after various treatments aimed at modifying its properties. Modifications of native starch enable producing resi
Externí odkaz:
https://doaj.org/article/49bdbe23a1874ead9441bdf36fe2f8f9
Autor:
Ewa Tomaszewska-Ciosk, Ewa Zdybel, Małgorzata Kapelko-Żeberska, Bartosz Raszewski, Krzysztof Buksa, Agnieszka Maj, Tomasz Zięba, Artur Gryszkin
Publikováno v:
Molecules, Vol 29, Iss 11, p 2687 (2024)
The application of chemical operations in food processing, in which pure chemical compounds are used to modify food ingredients, often raises social concerns. One of the most frequently modified dietary substances is starch, e.g., E1401–E1404, E141
Externí odkaz:
https://doaj.org/article/7e814928490241988b04b9cec88b1a88
Autor:
Angelika Bieniek, Krzysztof Buksa
Publikováno v:
Applied Sciences, Vol 14, Iss 6, p 2649 (2024)
Sourdough bread is a traditional product made using lactic acid bacteria (LAB) and yeast. The influence of rye arabinoxylans (AXs) of different molar masses on sourdough wheat bread has not been studied to date. The aim of this study was to research
Externí odkaz:
https://doaj.org/article/3b4c6f917d24434d8690c13f7f75d527
Autor:
Angelika Bieniek, Krzysztof Buksa
Publikováno v:
Molecules, Vol 29, Iss 4, p 904 (2024)
Bread is a basic element of the human diet. To counteract the process of its going stale, semi-finished bakery products are subjected to cooling or freezing. This process is called postponed baking. The aim of this work was to investigate the effect
Externí odkaz:
https://doaj.org/article/de51bf8f6a404451b27cd6d10ea65851
Autor:
Dorota Litwinek, Jakub Boreczek, Halina Gambuś, Krzysztof Buksa, Wiktor Berski, Magdalena Kowalczyk
Publikováno v:
PLoS ONE, Vol 17, Iss 1 (2022)
Starter cultures composed of lactic acid bacteria (LAB) were developed based on the genotypic and phenotypic characterisation of isolates belonging to dominant groups of bacteria in spontaneous rye wholemeal sourdoughs. Combinations of strains have b
Externí odkaz:
https://doaj.org/article/ee67ece4d2cd4f15a6831309a9a7f471
Autor:
Angelika Bieniek, Krzysztof Buksa
Publikováno v:
Applied Sciences, Vol 13, Iss 4, p 2282 (2023)
Non-starch polysaccharides (NSPs) are biopolymers included in the fiber of cereal grains and seeds. Among NSPs, arabinoxylans and β-glucans are considered to play the most important role in breadmaking. In the literature to date, there is a lack of
Externí odkaz:
https://doaj.org/article/cb79a7e20baa417da32d628aa52f3118
Publikováno v:
Antioxidants, Vol 12, Iss 2, p 324 (2023)
The post-production leftovers after the pressing of apple juice are a rich source of health-promoting compounds, which could be used in the food industry for the manufacture of dietary foods, applicable also for people with celiac disease. This raw m
Externí odkaz:
https://doaj.org/article/a433ec3fdf564c1d945bc7237f69e7d8