Výsledky vyhledávání - "Wiesława Krysiak"

Akademický článek

HS-SPME/GC/MS profiles of convectively and microwave roasted Ivory Coast Robusta coffee brews

Autor: Grażyna Budryn, Ewa Nebesny, Józef Kula, Teresa Majda, Wiesława Krysiak

Publikováno v: Czech Journal of Food Sciences, Vol 29, Iss 2, Pp 151-160 (2011)

Robusta coffee beans were convectively, microwave, and convectively-microwave heated at 230°C, 700 W, and 230°C/700 W (coupled heating), respectively, over periods of time ensuring the optimum sensory properties of the brews. HS-SPME/GC/MS analysis

Externí odkaz: https://doaj.org/article/cc6f2bc67b04497f96c5ae186cbc0463

Zobrazit plný text záznamu

The influence of the roasting process conditions on the polyphenol content in cocoa beans, nibs and chocolates

Autor: Dorota Żyżelewicz, Grażyna Budryn, Wiesława Krysiak, Ewa Nebesny, Dorota Sosnowska, Joanna Oracz

Publikováno v: Food Research International. 89:918-929

The process of roasting is a significant step in cocoa bean processing. Heating results in the formation of many advantageous features of beans, such as taste, color, texture. However, these positive changes can also be accompanied by reactions reduc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::499837295a50f4f129ba6338b5543301
https://doi.org/10.1016/j.foodres.2016.03.026

Zobrazit plný text záznamu

Cocoa bean (Theobroma cacao L.) phenolic extracts as PTP1B inhibitors, hepatic HepG2 and pancreatic β-TC3 cell cytoprotective agents and their influence on oxidative stress in rats

Autor: Małgorzata Zakłos-Szyda, Grażyna Budryn, Wiesława Krysiak, Karolina Miśkiewicz, Adam Jurgoński, Zenon Zduńczyk, Joanna Oracz, Małgorzata Bojczuk, Jerzy Juśkiewicz, Dorota Żyżelewicz

Publikováno v: Food Research International. 89:946-957

Recently attention has been focused on cocoa beans that are the primary raw material used for the preparation of cocoa powder or chocolate as valuable source of bioactive substances with high antioxidant potential and well documented beneficial healt

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7fdac8f014e66e4ed42f73af5d315d4c
https://doi.org/10.1016/j.foodres.2016.01.009

Zobrazit plný text záznamu

Effects of various roasting conditions on acrylamide, acrolein, and polycyclic aromatic hydrocarbons content in cocoa bean and the derived chocolates

Autor: Grażyna Budryn, Ewa Nebesny, Wiesława Krysiak, Joanna Oracz, Dorota Żyżelewicz

Publikováno v: Drying Technology. 35:363-374

The effect of roasting parameters such as the temperature (135 and 150°C) and relative humidity of air (RH of 0.3 and 5.0%) on acrylamide, acrolein, and polycyclic aromatic hydrocarbon (PAH) levels in whole and crushed cocoa beans and chocolates der

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b996986b3cca3eaee8a7a2e6351dd1d2
https://doi.org/10.1080/07373937.2016.1175470

Zobrazit plný text záznamu

Tocopherols in cocoa butter obtained from cocoa bean roasted in different forms and under various process parameters

Autor: Grażyna Budryn, Wiesława Krysiak, Dorota Żyżelewicz, Ewa Nebesny, Joanna Oracz

Publikováno v: Food Research International. 63:390-399

Obtaining good quality chocolate strongly depends on raw material, i.e. cocoa beans. The processing of cocoa beans consists of some important steps, including fermentation, drying fermented beans and roasting. Traditionally roasting is performed on w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9df38911d21eb29ddab01f34a83c3627
https://doi.org/10.1016/j.foodres.2014.03.027

Zobrazit plný text záznamu

Influence of roasting conditions on fatty acid composition and oxidative changes of cocoa butter extracted from cocoa bean of Forastero variety cultivated in Togo

Autor: Dorota Żyżelewicz, Ewa Nebesny, Grażyna Budryn, Joanna Oracz, Wiesława Krysiak, Małgorzata Bojczuk

Publikováno v: Food Research International. 63:328-343

Cocoa butter is responsible for physico-chemical, rheological and sensory properties of chocolates. Forastero cocoa beans are rich in cocoa butter. Roasting of cocoa beans is an essential step of their processing, giving rise to many desirable transf

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::7b1c9b914b6144edfa444c1ae2162941
https://doi.org/10.1016/j.foodres.2014.04.053

Zobrazit plný text záznamu

Influence of the type of fat and air humidity on chosen properties of the lipid fraction in the process of baking shortbread pastries

Autor: Justyna Rosicka-Kaczmarek, Ewa Nebesny, Grażyna Budryn, Wiesława Krysiak, Karolina Miśkiewicz

Publikováno v: Grasas y Aceites, Vol 64, Iss 1, Pp 85-94 (2013)
Grasas y Aceites; Vol. 64 No. 1 (2013); 85-94
Grasas y Aceites; Vol. 64 Núm. 1 (2013); 85-94
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

The results from his study reveal that the type of fat used during the baking of shortbreads had a noticeable influence on the properties of lipid fractions as well as the correlation among these properties (acid value, peroxide value, conjugated die

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e794a7d5aa5f09c57c112171d5581e9
http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1412/1407

Zobrazit plný text záznamu

Factors Affecting the Color of Roasted Cocoa Bean

Autor: Wiesława Krysiak, Dorota Żyżelewicz, Robert Adamski

Publikováno v: Journal of Food Quality. 36:21-31

The cacao bean of the Ivory Coast variety was convectionally roasted. The influence of parameters of air (temperature from the scope T = 110‐150C, the speed of its flow v = 0.5 and 1.0 m/s, and the relative humidity = 0.3‐0.8% or 2 and 5.0%) and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0c0f96f6d539e7dc42f688790ec5583e
https://doi.org/10.1111/jfq.12009

Zobrazit plný text záznamu

Influence of addition of green tea and green coffee extracts on the properties of fine yeast pastry fried products

Autor: Wiesława Krysiak, Ewa Nebesny, Grażyna Budryn, Dorota Żyżelewicz, Joanna Oracz

Publikováno v: Food Research International. 50:149-160

This study investigated the influence of antioxidants of green tea aqueous extract (GTE) and green coffee aqueous extract (GCE) in concentrations of 0.25, 0.5 and 1 g·100 g − 1 on the nutritional properties of fine yeast pastry fried products such

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::97ef9459ad712e50a20ffc41e29282cd
https://doi.org/10.1016/j.foodres.2012.10.006

Zobrazit plný text záznamu

Efectos del tostado por convección y microondas sobre las propiedades físico-químicas de granos de cacao y de manteca de cacao extraída de ellos

Autor: Wiesława Krysiak

Publikováno v: Grasas y Aceites, Vol 62, Iss 4, Pp 467-478 (2011)
Grasas y Aceites; Vol. 62 No. 4 (2011); 467-478
Grasas y Aceites; Vol. 62 Núm. 4 (2011); 467-478
Grasas y Aceites
Consejo Superior de Investigaciones Científicas (CSIC)

The cocoa beans of the Ivory Coast variety were convectively and microwave roasted. The effects of roasting conditions on the principal physicochemical attributes (water and fat contents, total and volatile acidity) of roasted cocoa beans and the pro

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::057f71e9eb6b6beac071cd44dc4d56a8
https://doi.org/10.3989/gya.114910

Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání