Zobrazeno 1 - 10
of 74
pro vyhledávání: '"Rafał Ziobro"'
Publikováno v:
Applied Sciences, Vol 14, Iss 11, p 4873 (2024)
Cherry pomace and red potato pulp were examined as a source of nutritional and health-promoting compounds in pasta products, which could gain popularity among consumers. An attempt was made to obtain such pasta with the help of low-temperature extrus
Externí odkaz:
https://doaj.org/article/f963fdfa2dfb44f7b0afd8f5d0e475a2
Autor:
Dorota Gumul, Joanna Oracz, Dorota Litwinek, Dorota Żyżelewicz, Tomasz Zięba, Renata Sabat, Anna Wywrocka-Gurgul, Rafał Ziobro
Publikováno v:
Foods, Vol 13, Iss 11, p 1767 (2024)
The aim of this study was to evaluate the effect of extruded preparations on the bioactive and nutritional properties, vitamin B content, volatile compound profile, and quality of whole wheat bread. Extruded preparations based on stale bread (seconda
Externí odkaz:
https://doaj.org/article/5d7f5be035f84a5e808e0fd546f5d6e1
Publikováno v:
Foods, Vol 12, Iss 20, p 3735 (2023)
Freeze-dried pulp from colored potatoes, obtained after starch isolation, is a rich source of polyphenols. Therefore, it can be used to fortify cookies, contributing to a reduction in industrial waste, aligning with the zero-waste technology. The pur
Externí odkaz:
https://doaj.org/article/65c43e6a18ee471f8a82a4d3a0df19bd
Publikováno v:
Agriculture, Vol 13, Iss 5, p 1039 (2023)
High content of pro-health constituents in fruit and vegetable pomaces has led to their utilization as raw materials in food production. They are used mostly in dried form, which is microbiologically stable and allows their storage throughout a longe
Externí odkaz:
https://doaj.org/article/eb1f3f3127a84896b08b4f9b4c5b7581
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
Publikováno v:
Applied Sciences, Vol 12, Iss 19, p 9735 (2022)
The trial aimed to check the retention of carrot pomace antioxidants in wheat bread, using a variety of colorimetric assays. It was observed that the addition of 15% dried carrot pomace significantly affected dough properties. The enriched bread was
Externí odkaz:
https://doaj.org/article/a121526bffb346648b6fa2937a6a8bfb
Publikováno v:
PLoS ONE, Vol 15, Iss 9, p e0229841 (2020)
Starch based gluten-free bread (formulations containing mixture of corn and potato starch with hydrocolloids) are deficient in nutrients and do not contain health promoting compounds. Therefore they could be supplemented with raw materials rich in su
Externí odkaz:
https://doaj.org/article/07fce8eb4dc6475d9daf08a6ef6779a9
Publikováno v:
International Journal of Food Science, Vol 2020 (2020)
Gluten-free bread (GFB) usually has a lower nutritional value than its traditional counterparts and is deficient in health-promoting substances. Therefore, GFB is often enriched in gluten-free components containing high levels of bioactive substances
Externí odkaz:
https://doaj.org/article/0c17c73cc8264d53afe60ddd8aeaf18b
Publikováno v:
CyTA - Journal of Food, Vol 15, Iss 4, Pp 629-638 (2017)
The aim of the study was to compare nutritional composition and physical properties of gluten-free bread samples with a 5% addition of freeze-dried red potatoes (variety: Blue Star, Magenta Love, Violeta), in order to check the suitability for nutrit
Externí odkaz:
https://doaj.org/article/d9a333ba180840d982c657c1ccfaca44
Publikováno v:
Antioxidants, Vol 10, Iss 5, p 807 (2021)
Gluten-free products based on starch and hydrocolloids are deficient in nutrients and do not contain pro-health substances. Therefore, they should be enriched in raw materials naturally rich in antioxidants, especially if they are intended for celiac
Externí odkaz:
https://doaj.org/article/7c1c018ec4e64196b6bc4cafb88881e0