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Celem poniższej pracy było zbadanie wpływu procesu obłuszczania nasion rzepaku na jakość i wartość odżywczą uzyskanych z nich olejów tłoczonych na zimno i ich porównanie z olejem rafinowanym. W olejach oznaczono skład kwasów tłuszczowych, liczbę kwasową, nadtlenkową, oznaczono zawartość α-tokoferolu oraz przeprowadzono ocenę sensoryczną. Uzyskane wyniki badań pozwoliły stwierdzić, że proces obłuszczania...
Ekstruzja jest standardową metodą wytwarzania na szeroką skalę ekspandowanych wyrobów przekąskowych, znanych i lubianych przez konsumentów w wielu krajach świata. Jak każdy proces technologiczny, ekstruzja ma swoje zalety i wady. Jedną z wad tego procesu jest stosowanie wysokich temperatur, które mogą obniżać zawartość wielu żywieniowo cennych składników. Celem pracy było zbadanie wpływu procesu ekstruzji...
Resistant starches are type of dietary fibers. However, their physiological effects depend on the way they resist digestion in the gastrointestinal tract. The objective of this study was to examine the hypothesis that new type of RS4 preparations, of in vitro digestibility of about 50%, obtained by cross-linking and acetylation, acts as a prebiotic by increasing short chain fatty acids content in...
Background. Lipid oxidation is a main problem during food processing, storage and consumption leading to losses of quality, stability, safety and nutritive value. Antioxidants have been used to prevent oxidation changes and off - flavor development in food products. Aim of the research was to evaluate antioxidative effect of thyme ethanol extract on sunflower oil during its storage in different temperature...
A gene for the Δ9 desaturase specific to stearoyl-ACP (acyl carrier protein) was identified from yellow lupine (Lupinus luteus) cDNA and genomic libraries through the differential display method. The desaturase transcript appears in plants infected with Bradyrhizobium sp. (Lupinus) as revealed by Northern hybridization, RT-PCR and expression of β-glucuronidase under the desaturase promoter. A small...
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