Zobrazeno 1 - 10
of 91
pro vyhledávání: '"R. Zadernowski"'
Autor:
R. Zadernowski, B. Pilat
Publikováno v:
PRZEMYSŁ SPOŻYWCZY. 1:21-24
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e17a004545353473b54b58ce94c244c
https://doi.org/10.15199/65.2017.12.3
https://doi.org/10.15199/65.2017.12.3
Publikováno v:
Czech Journal of Food Sciences. 34:362-369
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d83df7392284bae35f6c119725df37bb
https://doi.org/10.17221/405/2015-cjfs
https://doi.org/10.17221/405/2015-cjfs
Autor:
R. Zadernowski, B. Piłat
Publikováno v:
PRZEMYSŁ SPOŻYWCZY. 1:37-40
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e3465c056eea41b47c0690cfed68a2d5
https://doi.org/10.15199/65.2016.6.6
https://doi.org/10.15199/65.2016.6.6
Autor:
R. Zadernowski, E. Kubicka
Publikováno v:
Acta Alimentaria. 36:455-469
Food supply chain is long, complex and comprises different stages — from raw material production, processing, distribution to retail. There are some environmental factors, which can affect nutritional components of plants being the raw materials in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa296d8df6cefa1ec0d22aaaabeb6007
https://doi.org/10.1556/aalim.36.2007.4.8
https://doi.org/10.1556/aalim.36.2007.4.8
Publikováno v:
Food Chemistry. 96:640-647
Phenolics (PP) were extracted from blueberry leaves and fruits with 70% (v/v) acetone and 95% (v/v) ethanol. The lyophilized crude PP extract was then fractionated on a Sephadex LH-20 column using first 95% (vv) ethanol as a mobile phase for elution
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc18ffcaa41e0c2bc613e7fe67930f22
https://doi.org/10.1016/j.foodchem.2005.03.017
https://doi.org/10.1016/j.foodchem.2005.03.017
Publikováno v:
Journal of the American Oil Chemists' Society. 79:759-762
The feasibility of using UV spectrophotometry to develop multivariate models for prediction of total phenolic acids content in crude polyphenol extracts from defatted canola and rapeseed meals was investigated. The polyphenols were extracted from the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1144d37c6fd61b610f6512749093fa18
https://doi.org/10.1007/s11746-002-0555-x
https://doi.org/10.1007/s11746-002-0555-x
Publikováno v:
Journal of International Food & Agribusiness Marketing. 12:5-23
This paper presents a system of Meat Traceability Critical Control Point analysis (MTCCP) in the specific case of the Polish pork chain. The introduction and application of such a system will be critical for several reasons, among which are increasin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::312107a5a25164b617fbaccccd2d90e3
https://doi.org/10.1300/j047v12n04_02
https://doi.org/10.1300/j047v12n04_02
Publikováno v:
Journal of Food Lipids. 4:165-172
In contrast to other berry fruits in which lipids occur only in seeds, lipids in sea-buckthorn berries were distributed in the rind, flesh, and seeds. Over 70% lipids occurred in the free form while the rest occurred in the bound form. There were sub
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a63e1f3ceb33d98ec7c4d6e13c3c843
https://doi.org/10.1111/j.1745-4522.1997.tb00090.x
https://doi.org/10.1111/j.1745-4522.1997.tb00090.x
Publikováno v:
Food / Nahrung. 41:224-227
During the extrusion of oat flour and its mixtures with starch, changes in lipids occurred being manifested by an increase in peroxide values, and position isomerism of double bonds in the fatty acids. The extrusion resulted in an increased peroxide
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f1398d2942a6108d7ea88a6cdd5ca3d
https://doi.org/10.1002/food.19970410408
https://doi.org/10.1002/food.19970410408
Publikováno v:
Food / Nahrung. 40:74-78
The basic composition and physical properties such as firmness and cookability were determined for eight varieties or lines of pea and field pea. The discriminant components of peas were protein (19.5–28.9%), starch (46.1–54.6%) and in a less ext
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47b40883eca46c21b22533083ccccecc
https://doi.org/10.1002/food.19960400206
https://doi.org/10.1002/food.19960400206