Zobrazeno 1 - 10
of 60
pro vyhledávání: '"Sylwia Mildner-Szkudlarz"'
Autor:
Maria Barbara Różańska, Patrycja Kokolus, Jakub Królak, Patrycja Jankowska, Agata Osoś, Magda Romanowska, Łukasz Szala, Przemysław Łukasz Kowalczewski, Jacek Lewandowicz, Łukasz Masewicz, Hanna Maria Baranowska, Sylwia Mildner-Szkudlarz
Publikováno v:
Applied Sciences, Vol 13, Iss 6, p 4033 (2023)
The present study aimed to evaluate the effect of the extrusion process and particle size on the properties of rice flour (microstructure, pasting properties), gluten-free dough (rheological properties), and bread (texture, specific volume, water abs
Externí odkaz:
https://doaj.org/article/8e2fe3462f6e46e2bcde39973ce31ca5
Autor:
Krzysztof Dziedzic, Szymon Kurek, Grażyna Podolska, Sławomira Drzymała-Czyż, Sylwia Mildner-Szkudlarz, Wei Sun, Jarosław Walkowiak
Publikováno v:
Foods, Vol 11, Iss 23, p 3801 (2022)
Yield and grain composition play an important role in food production. The aim of this study was to determine the content of phytosterols, squalene, and tocopherols in four varieties of common buckwheat grains: Kora, Panda, Smuga, and Korona dependin
Externí odkaz:
https://doaj.org/article/4bdba160a0474d968d08d1987da7cabd
Autor:
Ada Krawęcka, Aldona Sobota, Eva Ivanišová, Ľuboš Harangozo, Veronika Valková, Ewelina Zielińska, Agata Blicharz-Kania, Beata Zdybel, Sylwia Mildner-Szkudlarz
Publikováno v:
Molecules, Vol 27, Iss 19, p 6342 (2022)
Pasta is a good carrier for plant enrichment substances due to its popularity among consumers. The purpose of the study was to investigate the functional potential and optimize the recipe of pasta made from durum semolina with the addition of black c
Externí odkaz:
https://doaj.org/article/a277e91b040b4fae8c61500007d5c72a
Autor:
Marzanna Hęś, Anna Golcz, Anna Gramza-Michałowska, Anna Jędrusek-Golińska, Krzysztof Dziedzic, Sylwia Mildner-Szkudlarz
Publikováno v:
Molecules, Vol 27, Iss 17, p 5636 (2022)
Total phenolic content (TPC) in extracts of basil depended on the cultivar and type of fertilization used in cultivation. TPC was determined spectrophotometrically with the Folin–Ciocalteu reagent. The antioxidant activity of extracts was analyzed
Externí odkaz:
https://doaj.org/article/5d4ee83f573e4c38bcf7d30942cf66a6
Autor:
Maria Barbara Różańska, Aleksander Siger, Artur Szwengiel, Krzysztof Dziedzic, Sylwia Mildner-Szkudlarz
Publikováno v:
Molecules, Vol 26, Iss 5, p 1361 (2021)
The formation of Maillard reaction products (MRPs) in gluten-free bread made from roasted and raw buckwheat flour was examined. The levels of phenolic compounds such as flavonoids (catechin, naringenin, quercetin, rutin, and others) and phenolic acid
Externí odkaz:
https://doaj.org/article/6bb0c2573f3a40dc8b174cde4bb0555a
Autor:
Renata Zawirska-Wojtasiak, Paulina Piechowska, Elżbieta Wojtowicz, Krzysztof Przygoński, Sylwia Mildner-Szkudlarz
Publikováno v:
PLoS ONE, Vol 13, Iss 11, p e0206762 (2018)
Epidemiological studies have suggested that coffee consumption is negatively correlated with the incidence of Parkinson's disease. Coffee contains relatively high levels of β-carbolines, which have been ascribed neuroactive effects in humans however
Externí odkaz:
https://doaj.org/article/d28b98471b8842099a7afa2ae8295391
Autor:
Maria Barbara Różańska, Przemysław Łukasz Kowalczewski, Jolanta Tomaszewska-Gras, Krzysztof Dwiecki, Sylwia Mildner-Szkudlarz
Publikováno v:
Antioxidants, Vol 8, Iss 8, p 313 (2019)
The oxidative stability of vegetable oils mainly depends on their fatty acid composition, their degree of unsaturation, and the presence of compounds with antioxidant activity. This paper reports on the effects of the process of roasting oil seeds, p
Externí odkaz:
https://doaj.org/article/984d426194374dbd9c453a1678fa5835
Publikováno v:
Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality. 126:39-50
Celem opracowania było przedstawienie syntetycznej wiedzy o metodzie SRC (ang. Solvent Retention Capacity), z uwzględnianiem jej historii, dostępnych wariantów aparaturowych, zasad postępowania podczas wykonania oznaczenia oraz kierunków zastos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47c6795c5443b420f3abcc8454777436
https://doi.org/10.15193/zntj/2021/126/367
https://doi.org/10.15193/zntj/2021/126/367
Autor:
Sylwia, Mildner-Szkudlarz, Aleksander, Siger, Krzysztof, Przygoński, Elżbieta, Radziejewska-Kubzdela, Renata, Zawirska-Wojtasiak
Publikováno v:
Plant foods for human nutrition (Dordrecht, Netherlands). 77(2)
We investigated the changes in Nɛ-(carboxymethyl)lysine (CML) and available lysine content, antioxidant properties, volatiles, and oxidation products of biscuits enriched with grape by-product (GP), stored for six months under a modified atmosphere
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::38f297eccba567fa43fbb9315cb97008
https://pubmed.ncbi.nlm.nih.gov/35338444
https://pubmed.ncbi.nlm.nih.gov/35338444
Publikováno v:
Scientific Reports, Vol 9, Iss 1, Pp 1-8 (2019)
Scientific Reports
Scientific Reports
Species of kalanchoe are rich in bioactive compounds and are widely used in folk medicine; however, these plants are not well known from the point of view of aroma. Two species, Kalanchoe pinnata and Kalanchoe daigremontiana, were examined after six
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a24df836cb46353cfca4c0e390c174e
http://link.springer.com/article/10.1038/s41598-019-56359-1
http://link.springer.com/article/10.1038/s41598-019-56359-1