Preferencje help
Polish version English version Język
Widoczny [Schowaj] Abstrakt
Liczba wyników

Znaleziono wyników: 5

Liczba wyników na stronie
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników

Wyniki wyszukiwania

help Sortuj według:

help Ogranicz wyniki do:
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Evaluation of orange juices on the base of selected authenticity markers

100%
Korovicova J., Kohajdova Z., Kukurova K., Lehkozivova J.
Żywność Nauka Technologia Jakość
|
2007
|
tom 14
|
nr 2
Samples of orange juices were evaluated according to standard criteria in Code of Practice and compared with standard RSK values (Richtwerte und Schwankungsbreiten bestimmter Kennzahlen). In 15 orange juices, the content of chlorides, total acidity, volatile acids and ammonia did not exceed values in Code of Practice. It was found that samples F and K (66.30 g/dm3 and 57.65 g/dm3) contained more glucose than is allowed by Code of Practice. Juices G and K did not exceed RSK values for the D-isocitric acid content (103.68 g/dm3 and 109.96 g/dm3). Criterion according to citric and D-isocitric acid ratio corresponded to the normal values in 100% orange juice in samples G, K, L and also in 12% orange nectar P (69.3; 118.6; 51.4 and 72.3).
2

Impact of rye flour replacement in ginger cakes by buckwheat flour on acrylamide formation

88%
Kukurova K., Markova L., Bednarikova A., Ciesarova Z., Zielinski H.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
3
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Effect of thermal processing on simultaneous formation of acrylamide and hydroxymethylfurfural in plum puree

76%
Constantin O. E., Kukurova K., Dasko L., Stanciuc N., Ciesarova Z., Croitoru C., Rapeanu G.
Polish Journal of Food and Nutrition Sciences
|
2019
|
tom 69
|
nr 2
The formation of acrylamide (ACR) and hydroxymethylfurfural (HMF) at different time and temperature combination in plum purée derived from two species was investigated. An optimized method for reducing ACR and HMF formation in thermally-treated plum purée was developed using a Central Composite Design model. Precursors of contaminants and their in uence on the heating of plum purée were evaluated as well. The contaminants content was determined in thirteen running variants in the temperature range of 59.3ļ200.7°C, and heating time between 5.9 and 34.1 min. The model allowed establishing that the lowest ACR content was reached at 5.9-min exposure time and 130°C temperature, for both plum species (3.91 g/kg and 8.73 g/kg for Prunus cerasifera (P1) and Prunus domestica (P2), respectively). The lowest quantity of HMF was found at 20-min exposure time and 59.3°C temperature for both plum species (0.25 mg/kg and 0.18 mg/kg for P1 and P2, respectively). The results obtained allowed predicting the ACR/HMF levels in plum purée at different heating conditions.
4

Comparison of acrylamide content in ginger cakes with different kinds of spices

76%
Markova L., Ciesarova Z., Kukurova K., Przygodzka M., Zielinski H., Bednarikova A.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
5
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Antioxidant properties, acrylamide content and sensory quality of ginger cakes with different formulations

64%
Zielinski H., Ciesarova Z., Troszynska A., Ceglinska A., Zielinska D., Amarowicz R., Przygodzka M., Kukurova K.
Polish Journal of Food and Nutrition Sciences
|
2012
|
tom 62
|
nr 1
The antioxidant capacity, phenolic acids profi le, acrylamide contents and sensory quality of ginger cakes formulated on dark and brown rye fl ours according to the traditional formula (type 1 and type 2), and on the mixed white wheat fl our with dark and brown rye fl ours due to the currently used formulation (type 3 and type 4), were studied. The antioxidant capacity of the ginger batters and cakes was investigated by cyclic voltammetry (CV) and against 2,2-diphenyl-1-picryhydrazyl radical (DPPH•). Phenolic acids profi le was determined by HPLC whilst acrylamide by GC-MS method. The antioxidant capacity of traditional ginger cakes determined by CV and DPPH assays was higher when compared to those formulated on white wheat and rye mixed fl ours. All types of ginger cakes showed higher antioxidant capacity and phenolic acids content in relation to the respective batters. The higher content of acrylamide by 42 and 24% was noted in traditional ginger cakes of type 1 and type 2 as compared to that noted in ginger cakes of type 3 and type 4 (49±4 μg/kg ). The overall sensory quality of traditional ginger cakes formulated on dark and brown rye fl ours (type 1 and type 2) was higher than of those formulated on white wheat and rye mixed fl ours (type 3 and type 4). The results of this study indicate the possibility of modulating the sensory and antioxidant properties of ginger cakes by the type and quality of fl ours in the formulation as well as by batter preparation and baking process.
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.