Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Renata Sabat"'
Publikováno v:
Applied Sciences, Vol 14, Iss 12, p 4999 (2024)
Tritordeum is a new promising cereal derived from wild barley and cultivated durum wheat; such a combination allowed for the transfer of some useful barley traits to the resulting hybrid. In the future, the importance of this cereal can increase, bec
Externí odkaz:
https://doaj.org/article/0be1b4b0484a4cb2984f56ced28eba34
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
Autor:
Stanisław Kowalski, Joanna Oracz, Magdalena Skotnicka, Anna Mikulec, Dorota Gumul, Barbara Mickowska, Aleksandra Mazurek, Renata Sabat, Anna Wywrocka-Gurgul, Dorota Żyżelewicz
Publikováno v:
Molecules, Vol 27, Iss 23, p 8472 (2022)
Six types of nut-based bars with the addition of edible insect flour were obtained. Flours made from three different insects (Tenebrio molitor L., Acheta domesticus L., Alphitobius diaperinus P.) were used at two different additive levels (15% and 30
Externí odkaz:
https://doaj.org/article/774afab5736840c3ac3d10edee54fe2f
Autor:
Stanisław Kowalski, Anna Mikulec, Magdalena Skotnicka, Barbara Mickowska, Małgorzata Makarewicz, Renata Sabat, Anna Wywrocka-Gurgul, Aleksandra Mazurek
Publikováno v:
Polish Journal of Food and Nutrition Sciences. :393-405
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c363a3f2fb2f0a80182acb1bfc14931
https://doi.org/10.31883/pjfns/155405
https://doi.org/10.31883/pjfns/155405
Autor:
Małgorzata Tabaszewska, Anna Wywrocka-Gurgul, Renata Sabat, Stanisław Kowalski, Anna Mikulec, Łukasz Skoczylas
Publikováno v:
LWT. 102:164-172
The aim of the study was to use hemp flour for the production of bread and to determine their impact on selected chemical, texture, organoleptic characteristics, the color of the crumb, changes in the crumb texture, polyphenol profile, the total poly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3c9f1d1de79ed08ad54f3b0c54d4e47b
https://doi.org/10.1016/j.lwt.2018.12.028
https://doi.org/10.1016/j.lwt.2018.12.028
Autor:
Bożena Stodolak, Barbara Mickowska, Renata Sabat, Anna Starzyńska-Janiszewska, Robert Duliński
Publikováno v:
Cereal Chemistry Journal. 94:619-624
In this research, colored quinoa seeds were subjected to a modified oncom-type processing (precooking followed by solid-state fermentation with Neurospora intermedia) to obtain convenient food products of improved parameters. Compared with the raw ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23ee5c6191116ee92b39288bb10c8c66
https://doi.org/10.1094/cchem-10-16-0264-r
https://doi.org/10.1094/cchem-10-16-0264-r
Autor:
Florian Gambuś, Renata Sabat, Halina Gambuś, Barbara Mickowska, Gabriela Zięć, Wiktor Berski, Dorota Litwinek
Publikováno v:
Journal of Microbiology, Biotechnology and Food Sciences, Vol vol. 4, Iss special issue 3 (Food Sciences), Pp 40-43 (2015)
The increased interest in rational nutrition causes, that from many years is observed a growing consumption of bread, and novel food supplemented with health promoting components. For the bread production in Poland mainly wheat and rye cake flours ar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f1c8f48ec5ed6242de2e609b35a99bf
Autor:
Dorota Litwinek, Halina Gambuś, Gabriela Zięć, Renata Sabat, Anna Wywrocka-Gurgul, Wiktor Berski
Publikováno v:
Journal of Microbiology, Biotechnology and Food Sciences, Vol 2, Iss Special issue, Pp 1734-1743 (2013)
The aim of the present work was to compare the quality and nutritional value of breads with 50% addition of oat flours of different origin (commercial and residual – a by-product obtained during production of β-glucan preparation) to standard whea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::aee6cba8365229edf2545f8d9db375b3
http://www.jmbfs.org/wp-content/uploads/2013/06/72_jmbs_litwinek2_fbp_f.pdf
http://www.jmbfs.org/wp-content/uploads/2013/06/72_jmbs_litwinek2_fbp_f.pdf
Autor:
Grażyna Augustyn, Renata Sabat, Krzysztof Buksa, Rafał Ziobro, Halina Gambuś, Dorota Pastuszka
Publikováno v:
Journal of Microbiology, Biotechnology and Food Sciences, Vol 1, Iss Special issue, Pp 972-979 (2012)
The aim of the study was to check the potential usability of innovative oats β-D-glucan preparation in the production of gluten-free bakery products. The preparation was used as a partial replacement of hydrocolloid mix used for baking of standard b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doajarticles::71f85e74d91301fa16e4c3e80c2ba331
http://www.jmbfs.org/wp-content/uploads/2012/01/Pastuszka-2.pdf
http://www.jmbfs.org/wp-content/uploads/2012/01/Pastuszka-2.pdf