Search Results - "Gryszkin, Artur"

Production of Resistant Starch by Roasting Retrograded Starch with Glucose by Kapelko-Żeberska, Małgorzata, Zięba, Tomasz, Meisel, Marta, Buksa, Krzysztof, Gryszkin, Artur

“…Starch is a natural plant raw material applicable in many areas of industry. In practice, it is most often used in a modified form, i.e., after various…”
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An Attempt to Replace Pure Citric Acid with Natural Lemon Juice during Potato Starch Esterification by Tomaszewska-Ciosk, Ewa, Zdybel, Ewa, Kapelko-Żeberska, Małgorzata, Raszewski, Bartosz, Buksa, Krzysztof, Maj, Agnieszka, Zięba, Tomasz, Gryszkin, Artur

“…The application of chemical operations in food processing, in which pure chemical compounds are used to modify food ingredients, often raises social concerns…”
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Effect of Long-Term Potato Starch Retention with Citric Acid on Its Properties by Kapelko-Żeberska, Małgorzata, Meisel, Marta, Buksa, Krzysztof, Gryszkin, Artur, Szumny, Antoni, Latacz, Bogna, Raszewski, Bartosz, Zięba, Tomasz

“…The present study aimed to determine changes in the properties of starch triggered by its long-lasting (1, 2, 4, 7, 10, or 14 days) retention with citric acid…”
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The Annealing of Acetylated Potato Starch with Various Substitution Degrees by Zięba, Tomasz, Wilczak, Aleksandra, Kobryń, Justyna, Musiał, Witold, Kapelko-Żeberska, Małgorzata, Gryszkin, Artur, Meisel, Marta

“…This study aimed to determine the effect of "annealing" acetylated potato starch with a homogenous granule size and various degrees of substitution on the…”
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Assessment of the Content of Glycoalkaloids in Potato Snacks Made from Colored Potatoes, Resulting from the Action of Organic Acids and Thermal Processing by Pęksa, Anna, Tajner-Czopek, Agnieszka, Gryszkin, Artur, Miedzianka, Joanna, Rytel, Elżbieta, Wolny, Szymon

“…Glycoalkaloids (TGAs, total glycoalkaloids), toxic secondary metabolites, are found in potatoes (110-335 mg·kg DW), mainly in the peel. Colorful, unpeeled…”
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Potato Starch Extrusion and Roasting with Apple Distillery Wastewater as a New Method for Resistant Starch Production by Zięba, Tomasz, Solińska, Dominika, Gryszkin, Artur, Kapelko-Żeberska, Małgorzata, Raszewski, Bartosz, Ačkar, Đurđica, Babić, Jurislav, Miličević, Borislav, Jozinović, Antun

“…Potato starch was extruded and roasted with apple distillery wastewater to produce starch esters substituted with malic acid residues. The starch…”
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Starches Modified by Combination of Phosphorylation and High-Voltage Electrical Discharge (HVED) Treatment by Grgić, Ivanka, Grec, Marijana, Gryszkin, Artur, Zięba, Tomasz, Kopjar, Mirela, Ačkar, Đurđica, Jozinović, Antun, Miličević, Borislav, Zavadlav, Sandra, Babić, Jurislav

“…Starch is extensively used in the food industry as a texture modifier, a fat substitute, and in other applications. To optimise starch functional properties…”
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Selected Rheological Properties of RS3/4 Type Resistant Starch by Kapelko-Żeberska, Małgorzata, Zięba, Tomasz, Spychaj, Radosław, Gryszkin, Artur

“…This study was aimed at determining the effect of acetylation degree and crosslinking of retrograded starch with adipic acid on selected rheological properties…”
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Effect of modification of octenyl succinate starch with mineral elements on the stability and rheological properties of oil-in-water emulsions by Królikowska, Karolina, Fortuna, Teresa, Pietrzyk, Sławomir, Gryszkin, Artur

“…The objective of this study was to determine the effect of modifying of octenyl succinate starch with mineral elements on the stability and rheological…”
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Characterization of Hydrocolloids Extracted from Fenugreek and Sweet Basil Seeds and Their Effect on Rheological Properties of Wheat Starch Paste by Bieniek, Angelika, Kapelko-Żeberska, Małgorzata, Gryszkin, Artur, Zięba, Tomasz, Nemś, Agnieszka, Buksa, Krzysztof

“…Starch-hydrocolloid systems are crucial texturizing agents, ingredients and additives in many food products. The aim of this work was to investigate the effect…”
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The Influence of Chemically Modified Potato Maltodextrins on Stability and Rheological Properties of Model Oil-in-Water Emulsions by Pycia, Karolina, Gryszkin, Artur, Berski, Wiktor, Juszczak, Lesław

“…The aim of this study was to determine the effect of the maltodextrins prepared from chemically modified starches (crosslinked, stabilized, crosslinked and…”
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Analysis of molecular structure of starch citrate obtained by a well-stablished method by Kapelko-Żeberska, Małgorzata, Buksa, Krzysztof, Szumny, Antoni, Zięba, Tomasz, Gryszkin, Artur

“…Nuclear magnetic resonance spectroscopy (NMR) and high-performance size exclusion chromatography (HPSEC) were applied to investigate the molecular structure of…”
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Physicochemical Properties and Digestion Resistance of Acetylated Starch Obtained from Annealed Starch by Zdybel, Ewa, Wilczak, Aleksandra, Kapelko-Żeberska, Małgorzata, Tomaszewska-Ciosk, Ewa, Gryszkin, Artur, Gawrońska, Anna, Zięba, Tomasz

“…One of the examples of physical starch modifications is the retention of a starch suspension in water having a temperature slightly lower than the pasting…”
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Effect of citric acid esterification conditions on the properties of the obtained resistant starch by Kapelko-Żeberska, Małgorzata, Zięba, Tomasz, Pietrzak, Witold, Gryszkin, Artur

“…Summary This study was aimed at comparing selected properties of starch citrate obtained from native or retrogrades of potato starch at various temperatures…”
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Hydrothermal modification of wheat starch. Part 2. Thermal characteristics of pasting and rheological properties of pastes by Gryszkin, Artur, Zięba, Tomasz, Kapelko-Żeberska, Małgorzata

“…Water suspensions of starch (with the concentration of 8 g/100 g) were prepared in a measuring vessel of a Brabender viscograph and heated to temperatures of…”
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Physical Properties of Starches Modified by Phosphorylation and High-Voltage Electrical Discharge (HVED) by Ačkar, Đurđica, Grec, Marijana, Grgić, Ivanka, Gryszkin, Artur, Styczyńska, Marzena, Jozinović, Antun, Miličević, Borislav, Šubarić, Drago, Babić, Jurislav

“…High-voltage electrical discharge (HVED) is considered as a novel, non-thermal process and is currently being researched regarding its effect on microorganisms…”
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Hydrothermal modification of wheat starch part 1. Effect of particle size on the viscosity of formed pastes by Gryszkin, Artur, Zięba, Tomasz, Kapelko-Żeberska, Małgorzata, Atraszkiewicz, Aleksandra

“…Aqueous starch suspensions (8 g/100 g) were prepared in a measuring flask of a Brabender viscograph and heated to temperatures of 74.0, 76.5, 79.0, 81.5, 84.0,…”
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Phosphorylation of Maize Starch Enhanced with High-Voltage Electrical Discharge (HVED) Instead of Thermal Treatment by Gryszkin, Artur, Grec, Marijana, Ačkar, Đurđica, Zięba, Tomasz, Jozinović, Antun, Šubarić, Drago, Miličević, Borislav, Blažić, Marijana, Babić, Jurislav

“…The aim of this research was to explore the use of a high-voltage electrical treatment (HVED) as a substitute for heating during the phosphorylation of maize…”
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Effect of the Botanical Origin on Properties of RS3/4 Type Resistant Starch by Zięba, Tomasz, Kapelko-Żeberska, Małgorzata, Gryszkin, Artur, Wilczak, Aleksandra, Raszewski, Bartosz, Spychaj, Radosław

“…This study aimed to compare properties of retrograded starch acetates with an identical degree of substitution, but produced from raw materials of various…”
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Properties of retrograded and acetylated starch preparations Part 2. Dynamics of saccharification with amyloglucosidase and rheological properties of resulting pastes and gels by Zięba, Tomasz, Juszczak, Lesław, Gryszkin, Artur

“…Various procedures have been used to produce preparations of retrograded starch, by subjecting it to acetylation with methods used in the food industry. The…”
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