Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Marta Meisel"'
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:
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:
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:
Marta Meisel
Publikováno v:
PRZEMYSŁ SPOŻYWCZY. 1:10-15
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3979825bc68c919c1aa1c43dc8f2fcd
https://doi.org/10.15199/65.2020.4.2
https://doi.org/10.15199/65.2020.4.2
Autor:
Artur Gryszkin, Aleksandra Wilczak, Tomasz Zięba, Witold Musiał, Justyna Kobryń, Marta Meisel, Małgorzata Kapelko-Żeberska
Publikováno v:
Molecules
Molecules, Vol 26, Iss 2096, p 2096 (2021)
Volume 26
Issue 7
Molecules, Vol 26, Iss 2096, p 2096 (2021)
Volume 26
Issue 7
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://explore.openaire.eu/search/publication?articleId=doi_dedup___::c0f2ceb014794e1929ed480e8a8cb3e0
https://pubmed.ncbi.nlm.nih.gov/33917516
https://pubmed.ncbi.nlm.nih.gov/33917516