Zobrazeno 1 - 10
of 53
pro vyhledávání: '"Urszula KRUPA-KOZAK"'
Publikováno v:
Future Foods, Vol 10, Iss , Pp 100475- (2024)
Partially defatted chia flour (DCF) is a valuable food ingredient in the context of a circular economy, with the potential to improve the nutrient and bioactive contents of gluten-free foodstuff. Thus, this study assessed the effects of interactions
Externí odkaz:
https://doaj.org/article/cd0dfb166e884785aae15a36aec2bf4e
Publikováno v:
Antioxidants, Vol 13, Iss 2, p 142 (2024)
The recognized contribution of antioxidant compounds to overall health maintenance and spotted deficiencies in celiac patients’ diets has driven more intensive research regarding antioxidant compounds’ inclusion in gluten-free bread (GFB) product
Externí odkaz:
https://doaj.org/article/df5d6e40c1704f15bc061c01ad18c090
Autor:
Daniela Oliveira, Małgorzata Starowicz, Anita Ostaszyk, Łukasz Łopusiewicz, Isabel M. P. L. V. O. Ferreira, Edgar Pinto, Urszula Krupa-Kozak
Publikováno v:
Foods, Vol 12, Iss 23, p 4320 (2023)
The development of gluten-free bakery products, the quality of which is comparable to the quality of regular wheat-based products, remains a technological challenge. In this study, flaxseed oil cake (FOC), a by-product of flaxseed oil extraction and
Externí odkaz:
https://doaj.org/article/8aa07e0731454593a21f2dd0460df1e1
Autor:
Emilia Drozłowska, Małgorzata Starowicz, Natalia Śmietana, Urszula Krupa-Kozak, Łukasz Łopusiewicz
Publikováno v:
Antioxidants, Vol 12, Iss 4, p 919 (2023)
Spray-drying is one of the most popular techniques in the food industry for converting liquid material from a fluid state into a form of dried particles to produce encapsulated or instant products. Instant products are considered as convenient foods;
Externí odkaz:
https://doaj.org/article/b3245924a0bb4dcfbc5bc0689293e62a
Autor:
Łukasz Łopusiewicz, Przemysław Łukasz Kowalczewski, Hanna Maria Baranowska, Łukasz Masewicz, Ryszard Amarowicz, Urszula Krupa-Kozak
Publikováno v:
Foods, Vol 12, Iss 3, p 595 (2023)
Extending the shelf life of gluten-free bread (GFB) is a challenge. Mainly due to the ingredients used and their characteristics, GFB has numerous drawbacks such as unsatisfactory texture and rapid staling beyond a low nutritional value. In the prese
Externí odkaz:
https://doaj.org/article/75197a45b87c4f779f0b85d6bc4204de
Publikováno v:
Molecules, Vol 27, Iss 9, p 2690 (2022)
The food industry generates a great amount of food waste and by-products, which in many cases are not fully valorized. Press cakes, deriving from oilseeds extraction, represent interesting co-products due to their nutritional value, high biopolymers
Externí odkaz:
https://doaj.org/article/33362d3e0254472c9c69e79f227ce61f
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 69, Iss 1, Pp 5-21 (2018)
The presence of gluten is considered fundamental for successful breadmaking. However, the ingestion of gluten by susceptible individuals has been associated with the development of gluten-related disorders such as celiac disease, wheat allergy, and n
Externí odkaz:
https://doaj.org/article/6f1e3461b1e845db88336ff2a58bcaa7
Autor:
Ana Carolina L. Centeno, Etiene Aguiar, Fernanda Santos, Valéria Queiroz, Ana Conti-Silva, Urszula Krupa-Kozak, Vanessa Capriles
Publikováno v:
Applied Sciences, Vol 11, Iss 17, p 8186 (2021)
This study aims to investigate the potential of white and bronze whole-grain sorghum flour to develop gluten-free bread (GFB) with acceptable sensory properties. Two 22 factorial designs, with two central point repetitions each, were used to study th
Externí odkaz:
https://doaj.org/article/9e2be8db1edb4dda8dc938cbc0f25ab4
Autor:
Urszula Krupa-Kozak, Natalia Drabińska, Natalia Bączek, Kristýna Šimková, Małgorzata Starowicz, Tomasz Jeliński
Publikováno v:
Foods, Vol 10, Iss 4, p 819 (2021)
In comparison to conventional bread, gluten-free bread (GF) shows many post-baking defects and a lower nutritional and functional value. Although broccoli leaves are perceived as waste products, they are characterised by a high content of nutrients a
Externí odkaz:
https://doaj.org/article/4e8e3624b5384e12a1841d9ab6c85810
Autor:
Urszula Krupa-Kozak, Natalia Drabińska, Cristina M. Rosell, Beata Piłat, Małgorzata Starowicz, Tomasz Jeliński, Beata Szmatowicz
Publikováno v:
Foods, Vol 9, Iss 12, p 1735 (2020)
Due to its structural and organoleptic functions, sucrose is one of the primary ingredients of many baked confectionery products. In turn, the growing awareness of the association between sugar overconsumption and the development of chronic diseases
Externí odkaz:
https://doaj.org/article/60d9b5f4977c4f00bcbfed8c8c5c8409