Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Zbigniew Niewiadomski"'
Autor:
Konrad Kłosok, Renata Welc, Monika Szymańska-Chargot, Zbigniew Niewiadomski, Agnieszka Nawrocka
Publikováno v:
1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e4dec3655295a7b108358229c2fbf2a
https://doi.org/10.24326/icdsupl1.t014
https://doi.org/10.24326/icdsupl1.t014
Publikováno v:
Food Hydrocolloids. 85:176-184
Fourier transform infrared spectroscopy (FT-IR) was used to study dehydration of the gluten network caused by supplementation of the model and gluten dough by celluloses differing in particle size and chemical structure. Wheat gluten and model flour
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4506845193d854825cde304ffe2dad2a
https://doi.org/10.1016/j.foodhyd.2018.07.020
https://doi.org/10.1016/j.foodhyd.2018.07.020
Publikováno v:
Food Chemistry. 252:198-206
FTIR spectroscopy was used to determine changes in secondary structure, as well as water state, in gluten and model doughs supplemented by four fibre polysaccharides (microcrystalline cellulose, inulin, apple pectin and citrus pectin). The gluten and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9b728aecf1782e8e4c052b30924d908
https://doi.org/10.1016/j.foodchem.2018.01.110
https://doi.org/10.1016/j.foodchem.2018.01.110
Publikováno v:
Journal of Cereal Science. 74:86-94
Nowadays, consumers demand dietary fibre-enriched products of appropriate taste, texture, smell and appearance. Unfortunately, addition of the dietary fibre supplements to bread significantly reduces its quality which is connected with changes in the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c41e8561d6da8fed49e573adb241a6f1
https://doi.org/10.1016/j.jcs.2017.02.001
https://doi.org/10.1016/j.jcs.2017.02.001
Autor:
Antoni Miś, Agnieszka Nawrocka, Magdalena Krekora, Zbigniew Niewiadomski, Monika Szymańska-Chargot
Publikováno v:
Food Hydrocolloids. 107:105935
Fourier transform Raman spectroscopy was applied to study interactions between gluten proteins and five phenolic acids during mixing of the model dough. Phenolic acids: cinnamic, p-coumaric, caffeic, ferulic and chlorogenic acids were chosen and adde
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ff14c9a1cfe7bcdacf4dd60db230d7c
https://doi.org/10.1016/j.foodhyd.2020.105935
https://doi.org/10.1016/j.foodhyd.2020.105935
Publikováno v:
Journal of Cereal Science. 95:103035
The presented study is the first attempt to estimate the run of redistribution (migration) of water between individual components of model bread dough on the basis of changes in its consistency during mixing. To this end, farinograph mixing tests wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c244e71b036d7463ce21774c71291612
https://doi.org/10.1016/j.jcs.2020.103035
https://doi.org/10.1016/j.jcs.2020.103035
Autor:
Agnieszka Nawrocka, Antoni Miś, Ada Krawęcka, Zbigniew Niewiadomski, Magdalena Krekora, Aldona Sobota, Monika Szymańska-Chargot
Publikováno v:
LWT. 121:108959
Two spectroscopic methods (FT-IR and FT-Raman spectroscopy) were used to determine whether 30-min moisturizing of DF preparations eliminates the structural effects of gluten dehydration. Studies were carried out on model flour that was mixed with non
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9af9c103bfb571c1b5c314d7573488e9
https://doi.org/10.1016/j.lwt.2019.108959
https://doi.org/10.1016/j.lwt.2019.108959
Autor:
Zbigniew Niewiadomski
Publikováno v:
Proceedings of Euromab Austria 2005.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3c671ddef008852cc26d05bf79f5ce19
https://doi.org/10.1553/euromab_austria2005s92
https://doi.org/10.1553/euromab_austria2005s92
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