Search Results - "Gębczyński, Piotr"

Effect of preliminary processing and method of preservation on the content of glucosinolates in kale (Brassica oleracea L. var. acephala) leaves by Korus, Anna, Słupski, Jacek, Gębczyński, Piotr, Banaś, Anna

“…The aim of this work was to evaluate the level of total glucosinolates (GLS) in fresh kale leaves and leaves after processing (blanching, cooking), as well as…”
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Effects of traditional and modified technology, in the production of frozen cauliflower, on the contents of selected antioxidative compounds by Gębczyński, Piotr, Kmiecik, Waldemar

“…The investigation concerned white and green cauliflowers: a traditional technology of freeze – blanched cauliflower, a modified technology of freeze – cooked…”
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Retention of mineral constituents in frozen leafy vegetables prepared for consumption by Lisiewska, Zofia, Gębczyński, Piotr, Bernaś, Emilia, Kmiecik, Waldemar

“…The content of ash, P, K, Ca, Mg, Na, Fe, Zn, Mn, Cu, Cr and Ni was compared in kale, spinach and New Zealand spinach: fresh, frozen and prepared for…”
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Amino acid profile of raw and as-eaten products of spinach (Spinacia oleracea L.) by Lisiewska, Zofia, Kmiecik, Waldemar, Gębczyński, Piotr, Sobczyńska, Lidia

“…► As-eaten products contained more amino acids per 100g than raw spinach. ► As-eaten products and raw spinach contained similar amounts of amino acids per 16g…”
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Availability of essential and trace elements in frozen leguminous vegetables prepared for consumption according to the method of pre-freezing processing by Lisiewska, Zofia, Słupski, Jacek, Kmiecik, Waldemar, Gębczyński, Piotr

“…The content of ash and P, K, Ca, Mg, Na, Fe, Zn, Mn, Cu, Cr and Ni was determined in broad bean and pea seeds of milk-wax maturity and in French-bean pods. The…”
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Comparison of the level of selected antioxidative compounds in frozen broccoli produced using traditional and modified methods by Gębczyński, Piotr, Lisiewska, Zofia

“…The investigation concerned frozen broccoli produced using a traditional method, i.e. from the raw material blanched before freezing, and a modified method of…”
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Changes due to cooking and sterilization in low molecular weight carbohydrates in immature seeds of five cultivars of common bean by Słupski, Jacek, Gębczyński, Piotr

“…Immature seeds of five bean cultivars (flageolet-type and those intended for dry-seed production) were assessed for changes in water-soluble carbohydrates…”
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Total and soluble oxalate content in legume vegetables used in the preparation of frozen products for consumption by Słupski, Jacek, Lisiewska, Zofia, Gębczyński, Piotr, Skoczeń-Słupska, Radosława

“…Summary The aim of the investigation was to compare oxalate retention in two types of frozen product prepared for consumption after frozen storage: one…”
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Retention of oxalates in frozen products of three brassica species depending on the methods of freezing and preparation for consumption by Korus, Anna, Lisiewska, Zofia, Słupski, Jacek, Gębczyński, Piotr

“…The investigation showed that fresh brassicas: Brussels sprouts, broccoli, green cauliflower and white cauliflower respectively contained 50 mg, 67 mg, 72 mg…”
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Effect of the method of preparation for consumption on calcium retention, calcium:phosphorus ratio, nutrient density and recommended daily allowance in fourteen vegetables by Słupski, Jacek, Gębczyński, Piotr, Korus, Anna, Lisiewska, Zofia

“…The aim of this work was to evaluate calcium retention in 14 species of vegetable (from four usable groups). The material investigated consisted of raw and…”
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Effect of preliminary and culinary processing on amino acid content and protein quality in frozen French beans by Kmiecik, Waldemar, Lisiewska, Zofia, Słupski, Jacek, Gębczyński, Piotr

“…The aim of the study was to evaluate the content of amino acids and protein quality of French bean pods. The investigated material consisted of the raw…”
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Zinc retention in vegetables according to the method of preparation for consumption by Gębczyński, Piotr, Lisiewska, Zofia, Słupski, Jacek, Kur, Katarzyna

“…The aim of the present work was to evaluate the retention, the nutrient density and the recommended daily allowance of zinc in 14 common vegetable species…”
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Effect of different technological and culinary treatments on iron retention, nutritional density and recommended dietary intake in fourteen vegetable species by Korus, Anna, Lisiewska, Zofia, Słupski, Jacek, Gębczyński, Piotr

“…Summary The present work determined iron content in fourteen species of vegetable prepared for consumption. The experimental material consisted of raw and…”
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Effects of the methods of pre-treatment before freezing on the retention of chlorophylls in frozen leaf vegetables prepared for consumption by Lisiewska, Zofia, Gębczyński, Piotr, Kmiecik, Waldemar

“…The investigation included kale, New Zealand spinach and spinach. The evaluation covered the raw material; the raw material after blanching; the raw material…”
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Effect of the Drying Method and Storage Conditions on the Quality and Content of Selected Bioactive Compounds of Green Legume Vegetables by Gębczyński, Piotr, Tabaszewska, Małgorzata, Kur, Katarzyna, Zbylut-Górska, Maria, Słupski, Jacek

“…This study aimed to determine the effect of the drying method (freeze-drying, air-drying), storage period (12 months), and storage conditions (2-4 °C, 18-22…”
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Chemical Composition and Genome Pattern as a Means of Identifying the Origin of Preserved Wild Garlic (Allium ursinum L.) in Poland by Bernaś, Emilia, Słupski, Jacek, Gębczyński, Piotr, Ražná, Katarína, Žiarovská, Jana

“…In Poland, the mountainous and hilly regions until recently were territories with unbalanced and poor diet quality, especially in early spring. Wild edible…”
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Effect of processing and cooking on total and soluble oxalate content in frozen root vegetables prepared for consumption by Lisiewska, Zofia, Ge_bczy´nski, Piotr, Slupski, Jacek, Kur, Katarzyna

“…The oxalate content of beetroot, carrot, celeriac and parsnip after freezing by traditional and modified methods (the latter resulting in a convenience food…”
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The effect of processing on the amino acid content in green cauliflower by Slupski, Jacek, Lisiewska, Zofia, Kmiecik, Waldemar, Ge_bczy´nski, Piotr, Sobczy´nska, Lidia

“…The aim of the work was to evaluate the level of amino acids and quality of protein in fresh green cauliflower and in three kinds of products as eaten: fresh…”
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Effect of maturity stage on the content of ash components in raw and preserved grass pea (Lathyrus sativus L.) seeds by Lisiewska, Zofia, Korus, Anna, Kmiecik, Waldemar, Gebczyński, Piotr

“…The grains of grass pea cultivar krab of dry matter content at the level of 26-40 g/100 g were used in the production of preserves by freezing and canning in…”
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Content of amino acids in fresh and frozen and cooked broad bean seeds (Vicia faba var major) depending on cultivar and degree of maturity by Kmiecik, Waldemar, Lisiewska, Zofia, Gēbczyński, Piotr

“…In broad been seeds (cultivars Comprimo RS and Threefoldwhite) harvested at four stages of maturity, which corresponded to dry matter content at the levels of…”
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