Search Results - "Karp, Sabina"

Evaluation of WBSF, Color, Cooking Loss of Longissimus Lumborum Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time by Wyrwisz, Jarosław, Moczkowska, Małgorzata, Kurek, Marcin Andrzej, Karp, Sabina, Atanasov, Atanas G, Wierzbicka, Agnieszka

“…Near-infrared spectroscopy is a known technique for assessing the quality of compounds found in food products. However, it is still not widely used for…”
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Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology by Kurek, Marcin Andrzej, Moczkowska-Wyrwisz, Małgorzata, Wyrwisz, Jarosław, Karp, Sabina

“…More consumers are being diagnosed with celiac disease or diseases in which wheat products should be avoided. For this reason, it is important to increase the…”
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Evaluation of Modified Atmosphere Packaging in Combination with Active Packaging to Increase Shelf Life of High-in Beta-Glucan Gluten Free Cake by Wyrwisz, Jarosław, Karp, Sabina, Kurek, Marcin Andrzej, Moczkowska-Wyrwisz, Małgorzata

“…Modified atmosphere packaging and active packaging were combined to prolong the shelf life and quality of the clean label, gluten-free (GF), yeast-leavened…”
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Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement by Karp, Sabina, Wyrwisz, Jarosław, Kurek, Marcin, Wierzbicka, Agnieszka

“…Overconsumption of sweets contributes to increasing obesity among children and adults. Functional food brings an opportunity to improve nutritional value of…”
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Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement by Karp, Sabina, Wyrwisz, Jaroslaw, Kurek, Marcin, Wierzbicka, Agnieszka

“…Overconsumption of sweets contributes to increasing obesity among children and adults. Functional food brings an opportunity to improve nutritional value of…”
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Instytucja małżeństwa w prawie kanonicznym by Karp, Sabina

“…Małżeństwo jest związane z naturą człowieka, dlatego też należy do porządku prawa naturalnego oraz istnieje jako instytucja prawa we wszystkich kręgach…”
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Physicochemical properties of dietary fibers extracted from gluten-free sources: quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus) and millet (Panicum miliaceum) by Kurek, Marcin Andrzej, Karp, Sabina, Wyrwisz, Jarosław, Niu, Yuge

“…Dietary fiber from three gluten-free sources (quinoa, amaranth, and millet) was recovered via enzymatic, enzymatic-ultrasonic and ultrasonic extraction. Two…”
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Enzymatic, enzymatic-ultrasonic and alkaline extraction of soluble dietary fibre from flaxseed – A physicochemical approach by Moczkowska, Małgorzata, Karp, Sabina, Niu, Yuge, Kurek, Marcin Andrzej

“…Flaxseed soluble dietary fibres (SDF) exhibit low viscosity, which makes them a valuable ingredient that does not have much influence on the rheological…”
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Comparative analysis of the physical properties of o/w emulsions stabilised by cereal β-glucan and other stabilisers by Karp, Sabina, Wyrwisz, Jarosław, Kurek, Marcin Andrzej

“…The oil-in-water emulsion system is very common in food production. The aim of this study was the evaluation of extracted (enzymatic treatment) cereal β-glucan…”
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Effect of natural flocculants on purity and properties of β-glucan extracted from barley and oat by Kurek, Marcin Andrzej, Karp, Sabina, Stelmasiak, Adrian, Pieczykolan, Ewelina, Juszczyk, Karolina, Rieder, Anne

“…•A novel extraction and purification method employing natural flocculants.•The β-glucan specific yield increased with the use of chitosan and guar gum.•The…”
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Particle size of dietary fiber preparation affects the bioaccessibility of selected vitamin B in fortified wheat bread by Kurek, Marcin Andrzej, Wyrwisz, Jarosław, Karp, Sabina, Wierzbicka, Agnieszka

“…Nowadays, there is an increasing interest in developing foods that have functional properties. The aim of the study was to identify the effect of the particle…”
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Combined use of cocoa dietary fibre and steviol glycosides in low‐calorie muffins production by Karp, Sabina, Wyrwisz, Jarosław, Kurek, Marcin Andrzej, Wierzbicka, Agnieszka

“…Summary Today, consumers are more conscious about nutrition and food products with health benefits. In this study, partial sucrose replacement (20%) with…”
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The impact of different levels of oat β-glucan and water on gluten-free cake rheology and physicochemical characterisation by Karp, Sabina, Wyrwisz, Jarosław, Kurek, Marcin Andrzej

“…The demand for new gluten-free (GF) products is still very crucial issue in food industry. There is also a need for bioactive compounds and natural…”
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Application of rich in β-glucan flours and preparations in bread baked from frozen dough by Andrzej, Kurek Marcin, Małgorzata, Moczkowska, Sabina, Karp, Horbańczuk, Olaf K, Rodak, Ewelina

“…This study aims to define the changes in the quality of bakery products depending on the β-glucan source and its contribution using bake-off technology. The…”
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Effect of β-glucans on water redistribution and gluten structure in a model dough during the mixing process by Welc-Stanowska, Renata, Karp, Sabina, Kurek, Marcin, Miś, Antioni, Nawrocka, Agnieszka

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Comparative analysis of dough rheology and quality of bread baked from fortified and high-in-fiber flours by Kurek, Marcin Andrzej, Wyrwisz, Jarosław, Karp, Sabina, Brzeska, Magdalena, Wierzbicka, Agnieszka

“…The research, evaluated the rheological properties of dough and final bread quality production, in function of time, made from wheat refined flour that was…”
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Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread by Kurek, Marcin Andrzej, Wyrwisz, Jarosław, Karp, Sabina, Wierzbicka, Agnieszka

“…In this study, some dietary fiber (DF) sources were investigated as fortifiers of wheat bread: oat (OB), flax (FB), and apple (AB). Adding oat and flax fibers…”
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The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake by Karp, Sabina, Wyrwisz, Jarosław, Kurek, Marcin Andrzej, Wierzbicka, Agnieszka

“…The biggest challenge in the production of gluten-free baked products is creating a structure without gluten while maintaining physicochemical and sensory…”
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EFFECT OF ROSEMARY EXTRACT ADDITION ON OXIDATIVE STABILITY AND QUALITY OF HEMP SEED OIL by Moczkowska, Malgorzata, Karp, Sabina, Horbanczuk, Olaf K., Hanula, Monika, Wyrwisz, Jaroslaw, Kurek, Marcin A.

“…[Display omitted] •Four different solvents were used to evaluate and obtain rosemary extract (RE)•The highest antioxidant properties of RE was noted for…”
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Effect of modified atmosphere packaging on the quality of wheat bread fortified with soy flour and oat fibre by Kurek, Marcin Andrzej, Wyrwisz, Jarosław, Karp, Sabina, Wierzbicka, Agnieszka

“…Today, market searches for new alternatives to traditional food products that could be more nutritious for consumers. Modified atmosphere packaging could be…”
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