Zobrazeno 1 - 10
of 75
pro vyhledávání: '"Teresa Fortuna"'
Publikováno v:
Potravinarstvo, Vol 6, Iss 2, Pp 42-45 (2012)
The aim of this work was to compare the physical properties of breadcrumb during five days of storage in vacuum containers and polyethylene bags. On the basis of result it was stated, that storage of baguettes in vacuum condition and in polyethylene
Externí odkaz:
https://doaj.org/article/0820986d9ad843c18a25128305a7bfb9
Publikováno v:
Potravinarstvo, Vol 6, Iss 2, Pp 53-56 (2012)
Starch is a widely used food additive. The addition of other ingredients changes the physical properties of resulting systems. The aim of this study was to investigate the rheological characteristics and susceptibility to retrogradation of starch-mal
Externí odkaz:
https://doaj.org/article/644906accba84e07a594ba493fbe333f
Publikováno v:
Potravinarstvo, Vol 4, Iss 2, Pp 55-58 (2010)
Gel with sour cherries called “Fruzelina” is a new product in the Polish market widely used in food industry as a decorative element or filling for pastries, as an ingredient in fruit desserts, as an additive to ice creams, whipped cream and waff
Externí odkaz:
https://doaj.org/article/e696125d63da478b994d15eae8f3191b
Publikováno v:
Potravinarstvo, Vol 4, Iss 2, Pp 22-24 (2010)
Four different commercially available strawberry jams with fructose were characterized in relation to acidity and reducing sugar, ash, micro- and macroelement contents. The results showed that the jams differed in active and total acidity, ash, as we
Externí odkaz:
https://doaj.org/article/c2e563b8e09f431697f4856c5079b888
Publikováno v:
International Journal of Food Science, Vol 2013 (2013)
The study examines the effects of maltodextrins saccharified to various degrees on some rheological properties of potato starch dispersions. Pasting characteristics, flow curves, and mechanical spectra were determined for native potato starch and for
Externí odkaz:
https://doaj.org/article/ff85b7e9f94c4c17b9a2e1092641807b
Publikováno v:
Potravinarstvo, Vol 4, Iss 2, Pp 65-66 (2010)
The aim of this work was to study the effect of storage conditions of candied fruits enriched with vitamin C on its concentration in that product. The materials were candied fruits (black chokeberry and black currant) enriched with vitamin C by two m
Externí odkaz:
https://doaj.org/article/06d8a1768e424f0597ff4ea3ee8f7834
Publikováno v:
Brazilian Archives of Biology and Technology, Vol 59, Iss 0
ABSTRACT: This paper provides an assessment of the effect of saturation of spelt starch and monostarch phosphate with copper or iron ions on selected physicochemical properties of the resulting modified starches. Native and modified spelt starch samp
Externí odkaz:
https://doaj.org/article/168bbeb57aef49a5a01f09d5d53c56c9
Publikováno v:
Food Chemistry. 278:284-293
Modified maize starches were obtained by the esterification of native starch with octenyl succinic anhydride (OSA) at levels of 3% or 9%, and afterwards by its complexation with metal ions. The degree of substitution, contents of metal ions, hydrodyn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8ba3706d6a238ca9ccba52bfec2b1d0f
https://doi.org/10.1016/j.foodchem.2018.11.075
https://doi.org/10.1016/j.foodchem.2018.11.075
Publikováno v:
Food Chemistry. 275:69-76
Seeds and sprouts are of considerable interest due to their numerous pro-health benefits. The aim of this study was to investigate the effect of germination on the mineral composition (performed by flame absorption atomic spectroscopy), total phenoli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::22d5fd2ad5279ca9267841d133fa1ddd
https://doi.org/10.1016/j.foodchem.2018.09.081
https://doi.org/10.1016/j.foodchem.2018.09.081
Autor:
Sławomir Pietrzyk, Magdalena Kurdziel, Dorota Gałkowska, Małgorzata Bączkowicz, Maria Łabanowska, Teresa Fortuna, Lesław Juszczak
Publikováno v:
Food Chemistry. 240:259-267
This study was aimed at determining the effect of starch oxidation on its acetylation, structure of starch granules, and generation of free radicals. Corn and waxy corn starches were oxidised by NaClO applied in doses of 10, 20, and 30g Cl/kg of star
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00c51f84088750e39f6d663fd588d8e8
https://doi.org/10.1016/j.foodchem.2017.07.125
https://doi.org/10.1016/j.foodchem.2017.07.125