Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Małgorzata Kapelko-Żeberska"'
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:
Małgorzata Kapelko-Żeberska, Marta Meisel, Krzysztof Buksa, Artur Gryszkin, Antoni Szumny, Bogna Latacz, Bartosz Raszewski, Tomasz Zięba
Publikováno v:
Molecules, Vol 27, Iss 8, p 2454 (2022)
The present study aimed to determine changes in the properties of starch triggered by its long-lasting (1, 2, 4, 7, 10, or 14 days) retention with citric acid (5 g/100 g) at a temperature of 40 °C. The starch citrates obtained under laboratory condi
Externí odkaz:
https://doaj.org/article/628b35d0d5764a8dbf2989e4861e1083
Autor:
Ewa Zdybel, Aleksandra Wilczak, Małgorzata Kapelko-Żeberska, Ewa Tomaszewska-Ciosk, Artur Gryszkin, Anna Gawrońska, Tomasz Zięba
Publikováno v:
Polymers, Vol 13, Iss 23, p 4141 (2021)
One of the examples of physical starch modifications is the retention of a starch suspension in water having a temperature slightly lower than the pasting temperature (annealing). The aim of this study was to investigate the effect of the annealing p
Externí odkaz:
https://doaj.org/article/88731377746d4dfebcd0dfffc4b76972
Autor:
Tomasz Zięba, Dominika Solińska, Artur Gryszkin, Małgorzata Kapelko-Żeberska, Bartosz Raszewski, Đurđica Ačkar, Jurislav Babić, Borislav Miličević, Antun Jozinović
Publikováno v:
Applied Sciences, Vol 11, Iss 19, p 9169 (2021)
Potato starch was extruded and roasted with apple distillery wastewater to produce starch esters substituted with malic acid residues. The starch esterification degree was higher at the higher roasting temperatures. Starch modification contributed to
Externí odkaz:
https://doaj.org/article/f2cb0b1cbdac465d98b870107a4ef2fd
Autor:
Tomasz Zięba, Aleksandra Wilczak, Justyna Kobryń, Witold Musiał, Małgorzata Kapelko-Żeberska, Artur Gryszkin, Marta Meisel
Publikováno v:
Molecules, Vol 26, Iss 7, p 2096 (2021)
This study aimed to determine the effect of “annealing” acetylated potato starch with a homogenous granule size and various degrees of substitution on the thermal pasting characteristics (DSC), resistance to amylases, rheology of the prepared pas
Externí odkaz:
https://doaj.org/article/0db00d5e35dd47358f9639cfdf3ca2e4
Autor:
Antoni Golachowski, Wioletta Drożdż, Magdalena Golachowska, Małgorzata Kapelko-Żeberska, Bartosz Raszewski
Publikováno v:
Foods, Vol 9, Iss 9, p 1311 (2020)
Starch modification by chemical reaction is widely used to improve the properties of native starch. Modified by citric acid, starch is characterized by specific properties resulting from the presence of citrate residues and as a result of cross-linki
Externí odkaz:
https://doaj.org/article/02acfeaa260544afb4816e044293739a
Autor:
Tomasz Zięba, Dominika Solińska, Małgorzata Kapelko-Żeberska, Artur Gryszkin, Jurislav Babić, Đurđica Ačkar, Francisca Hernández, Ante Lončarić, Domagoj Šubarić, Antun Jozinović
Publikováno v:
Polymers, Vol 12, Iss 8, p 1668 (2020)
This study aimed to produce starch esters by roasting potato starch with apple distillery wastewater at various temperatures and aimed to determine the effects of esterification conditions on selected properties of the modified preparations. Apple di
Externí odkaz:
https://doaj.org/article/c58faed387ed46e2b0746a343099d597
Autor:
Tomasz Zięba, Małgorzata Kapelko-Żeberska, Artur Gryszkin, Aleksandra Wilczak, Bartosz Raszewski, Radosław Spychaj
Publikováno v:
Polymers, Vol 11, Iss 1, p 81 (2019)
This study aimed to compare properties of retrograded starch acetates with an identical degree of substitution, but produced from raw materials of various botanical origin. Retrograded starch was produced from potato, wheat, corn, and tapioca starch,
Externí odkaz:
https://doaj.org/article/81f0f5bd14094e1a8ed02033a921504f
Autor:
Tomasz Zięba, Anna Gawrońska, Ewa Tomaszewska-Ciosk, Artur Gryszkin, Aleksandra Wilczak, Małgorzata Kapelko-Żeberska, Ewa Zdybel
Publikováno v:
Polymers; Volume 13; Issue 23; Pages: 4141
Polymers
Polymers, Vol 13, Iss 4141, p 4141 (2021)
Polymers
Polymers, Vol 13, Iss 4141, p 4141 (2021)
One of the examples of physical starch modifications is the retention of a starch suspension in water having a temperature slightly lower than the pasting temperature (annealing). The aim of this study was to investigate the effect of the annealing p