Zobrazeno 1 - 10
of 75
pro vyhledávání: '"Sabina Galus"'
Autor:
Hadis Rostamabadi, Ilkem Demirkesen, Rosana Colussi, Swarup Roy, Nazia Tabassum, Josemar Gonçalves deOliveira Filho, Yograj Bist, Yogesh Kumar, Małgorzata Nowacka, Sabina Galus, Seid Reza Falsafi
Publikováno v:
Food Frontiers, Vol 5, Iss 2, Pp 350-391 (2024)
Abstract The inevitable drawbacks of petrochemical polymer‐based packaging (e.g., extreme loss of fossil resources, excessive products’ carbon footprint, and inordinate environmental pollution resulting from the accumulation of disposed nonbiodeg
Externí odkaz:
https://doaj.org/article/84c6f14e453449b397ee5429531e03f3
Publikováno v:
Applied Sciences, Vol 14, Iss 19, p 9051 (2024)
Pomace, a waste product, generates a huge problem in the fruit and vegetable industry. Numerous studies prove that pomace and fibre are valuable sources of many nutrients. Due to their properties, their popularity is growing in many industries. Water
Externí odkaz:
https://doaj.org/article/d8dab179a93f4e30b1066d70e7ef42d3
Publikováno v:
Applied Sciences, Vol 14, Iss 12, p 5215 (2024)
The aim of this study was to analyze the selected physical properties of vegetable bars coated with a coating based on pork gelatin (8% or 12%) with (25% or 50%) or without vegetable broth. The scope of work included developing the composition of edi
Externí odkaz:
https://doaj.org/article/9cef6a27d85c47a18adc0e7db2a41aaa
Publikováno v:
Gels, Vol 10, Iss 5, p 340 (2024)
Edible hydrogel coatings or films in comparison to conventional food packaging materials are characterized as thin layers obtained from biopolymers that can be applied or enveloped onto the surface of food products. The use of lipid-containing hydrog
Externí odkaz:
https://doaj.org/article/ec89a997fa644e15b0f9bd6cf8ff1ce5
Autor:
Julia Niemira, Sabina Galus
Publikováno v:
Molecules, Vol 29, Iss 9, p 2105 (2024)
This work aimed to develop gluten-free snacks such as crispbread based on beetroot pomace (Beta vulgaris L.) and golden linseed (Lini semen). Beetroot is attracting more and more consumer attention because of its nutritional and health properties. Th
Externí odkaz:
https://doaj.org/article/1e996efde959454593b8efa1a45d3cb9
Autor:
Karolina Szulc, Sabina Galus
Publikováno v:
Molecules, Vol 29, Iss 8, p 1880 (2024)
Crispbread is gaining popularity as a healthy snack or bread substitute. This is a lightweight dry type of flat food that stays fresh for a very long time due to its lack of water and usually contains different types of grain flour, including gluten-
Externí odkaz:
https://doaj.org/article/ff0c0397fa4e40eaaba977595050d38e
Publikováno v:
Polymers, Vol 16, Iss 7, p 1009 (2024)
The aim of this work was to develop edible films derived from gelatin and beef broth and to analyze the physical properties of the output products. The presented research is important from the point of view of searching for food packaging solutions t
Externí odkaz:
https://doaj.org/article/ac9888c1e7094cfab29494f977f6ada9
Publikováno v:
Materials, Vol 17, Iss 4, p 937 (2024)
To optimize the functional properties of edible films or coatings, mixtures of several ingredients are used, including food processing by-products. In this way, pectin from fruit pomace, whey proteins from whey as a by-product of rennet cheese produc
Externí odkaz:
https://doaj.org/article/90da2d9de64d42adb8a5a8e7f486e204
Publikováno v:
Polymers, Vol 15, Iss 21, p 4231 (2023)
Several consumable substances, including fruit and vegetable purees, extracts, juices, and plant residue, were analyzed for their matrix-forming potential. These matrices serve as the basis for the production of edible films, sheets, and coatings tha
Externí odkaz:
https://doaj.org/article/f684dbf86bf6497b91aad536e789386a
Autor:
Monika Janowicz, Justyna Kadzińska, Joanna Bryś, Agnieszka Ciurzyńska, Magdalena Karwacka, Sabina Galus
Publikováno v:
Molecules, Vol 28, Iss 12, p 4626 (2023)
Highly methylated apple pectin (HMAP) and pork gelatin (PGEL) have been proposed as gelling agents for pumpkin purée-based films. Therefore, this research aimed to develop and evaluate the physiochemical properties of composite vegetable films. Gran
Externí odkaz:
https://doaj.org/article/0335109b2f0f41e0a7ed42cce25c1578