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Woszczak L, Khachatryan K, Krystyjan M, Witczak T, Witczak M, Gałkowska D, Makarewicz M, Khachatryan G. Physicochemical and Functional Properties and Storage Stability of Chitosan-Starch Films Containing Micellar Nano/Microstructures with Turmeric and Hibiscus Extracts. Int J Mol Sci 2023; 24:12218. [PMID: 37569594 PMCID: PMC10418456 DOI: 10.3390/ijms241512218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2023] [Revised: 07/27/2023] [Accepted: 07/28/2023] [Indexed: 08/13/2023] Open
Abstract
The dynamic development of the food industry and the growing interest of consumers in innovative solutions that increase the comfort and quality of life push the industry towards seeking pioneering solutions in the field of food packaging. Intelligent and active packaging, which affects the quality and durability of food products and allows one to determine their freshness, is still a modern concept. The aim of our study was to obtain two types of films based on chitosan and starch with micellar nanostructures containing extracts from turmeric rhizomes and hibiscus flowers. The presence of spherical nanostructures was confirmed using a scanning electron microscope. The structural and optical properties of the obtained composites were characterised by Fourier-transform infrared (FTIR), UltraViolet-Visible (UV-VIS), and photoluminescence (PL) spectroscopy. Scanning electron microscopy (SEM) analysis confirmed the presence of spherical micellar structures with a size of about 800 nm in the obtained biocomposites. The presence of nano-/microstructures containing extracts affected the mechanical properties of the composites: it weakened the strength of the films and improved their elongation at break (EAB). Films with nano-/microparticles were characterised by a higher water content compared to the control sample and lower solubility, and they showed stronger hydrophilic properties. Preliminary storage tests showed that the obtained biocomposites are sensitive to changes occurring during the storage of products such as cheese or fish. In addition, it was found that the film with the addition of turmeric extract inhibited the growth of microorganisms during storage. The results suggest that the obtained bionanocomposites can be used as active and/or intelligent materials.
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Affiliation(s)
- Liliana Woszczak
- Laboratory of Nanomaterials and Nanotechnology, Faculty of Food Technology, University of Agriculture, Balicka Street 122, 30-149 Krakow, Poland; (L.W.); (K.K.)
| | - Karen Khachatryan
- Laboratory of Nanomaterials and Nanotechnology, Faculty of Food Technology, University of Agriculture, Balicka Street 122, 30-149 Krakow, Poland; (L.W.); (K.K.)
| | - Magdalena Krystyjan
- Department of Carbohydrates Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture, Balicka Street 122, 30-149 Krakow, Poland;
| | - Teresa Witczak
- Department of Engineering and Machinery for Food Industry, University of Agriculture, Balicka Street 122, 30-149 Krakow, Poland; (T.W.); (M.W.)
| | - Mariusz Witczak
- Department of Engineering and Machinery for Food Industry, University of Agriculture, Balicka Street 122, 30-149 Krakow, Poland; (T.W.); (M.W.)
| | - Dorota Gałkowska
- Department of Food Quality Analysis and Assessment, Faculty of Food Technology, University of Agriculture, Balicka Street 122, 30-149 Krakow, Poland;
| | - Małgorzata Makarewicz
- Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture, Balicka Street 122, 30-149 Krakow, Poland;
| | - Gohar Khachatryan
- Department of Food Quality Analysis and Assessment, Faculty of Food Technology, University of Agriculture, Balicka Street 122, 30-149 Krakow, Poland;
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Adamczyk G, Posadzka Z, Witczak T, Witczak M. Comparison of the Rheological Behavior of Fortified Rye-Wheat Dough with Buckwheat, Beetroot and Flax Fiber Powders and Their Effect on the Final Product. Foods 2023; 12:559. [PMID: 36766090 PMCID: PMC9914180 DOI: 10.3390/foods12030559] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 01/23/2023] [Accepted: 01/24/2023] [Indexed: 01/31/2023] Open
Abstract
This study was focused on the replacement of the part of the flour (10% w/w) in rye-wheat bread with three different botanical origin powders with a high dietary fiber content (buckwheat hulls, beetroot and flax powder). The dough was based on rye-wheat flour without and with the addition of fiber powders with different botanical origins and was tested, and the quality of the finished baked products made from those doughs were assessed. In order to characterize the flour mixtures, their basic parameters were determined, and their pasting characteristic was performed. The dough parameters were described by the Burger rheological model and also the creep and recovery test. On the other hand, in bread, the basic parameters of baking, crumb and crust color parameters were determined, and an analysis of the crumb texture was carried out. Additionally, a sensory analysis of the finished products was carried out. The applied fiber additives influenced the pasting characteristics of the tested rye-wheat flour and were influenced by the dough rheological properties. It was found that used fiber powders changed the quality parameters of the final products. Despite this, using fiber at the amount of 10% as a flour substitute allowed us to obtain bread of a similar quality to the control sample.
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Affiliation(s)
- Greta Adamczyk
- Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza Street 4, 35-601 Rzeszow, Poland
| | - Zuzanna Posadzka
- Department of Food Technology and Human Nutrition, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza Street 4, 35-601 Rzeszow, Poland
| | - Teresa Witczak
- Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 30-149 Krakow, Poland
| | - Mariusz Witczak
- Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture in Krakow, Balicka Street 122, 30-149 Krakow, Poland
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Stępień A, Witczak M, Witczak T. The Thermal Characteristics, Sorption Isotherms and State Diagrams of the Freeze-Dried Pumpkin-Inulin Powders. Molecules 2022; 27:molecules27072225. [PMID: 35408624 PMCID: PMC9000671 DOI: 10.3390/molecules27072225] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2022] [Revised: 03/24/2022] [Accepted: 03/28/2022] [Indexed: 12/04/2022] Open
Abstract
Powders based on plant raw materials have low storage stability due to their sorption and thermal properties and generate problems during processing. Therefore, there is a need to find carrier agents to improve their storage life as well as methods to evaluate their properties during storage. Water adsorption isotherms and thermal characteristics of the pumpkin powder with various inulin additions were investigated in order to develop state diagrams. Differential scanning calorimetry (DSC) was used to obtained glass transition lines, freezing curves and maximal-freeze-concentration conditions. The glass transition lines were developed using the Gordon–Taylor model. Freezing data were modeled employing the Clausius–Clapeyron equation and its development–Chen model. The glass transition temperature of anhydrous material (Tgs) and characteristic glass transition temperature of maximum-freeze-concentration (Tg′) increased with growing inulin additions. Sorption isotherms of the powders were determined at 25 °C by the static-gravimetric method and the experimental data was modeled with four different mathematical models. The Peleg model was the most adequate to describe the sorption data of the pumpkin–inulin powders. Guggenheim-Anderson-de Boer (GAB) monolayer capacity decreased with increasing inulin concentration in the sample.
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Korus J, Ziobro R, Witczak T, Kapusniak (Jochym) K, Juszczak L. Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread. Molecules 2021; 26:2197. [PMID: 33920373 PMCID: PMC8070360 DOI: 10.3390/molecules26082197] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/27/2021] [Accepted: 04/06/2021] [Indexed: 11/29/2022] Open
Abstract
The study focused on the influence of starch modified by octenyl succinic anhydride (OSA) on the rheological and thermal properties of gluten-free dough containing corn and potato starch with the addition of pectin and guar gum as structure-forming substances. The starch blend used in the original dough recipe was partially (5% to 15%) replaced with OSA starch. The rheological properties of dough samples were determined, and the properties of the resulting bread were analyzed. It was found that the dough samples behaved as weak gels, and the values of storage and loss moduli (G' and G″, respectively) significantly depended on angular frequency. Various shares of OSA starch in recipes modified dough in different ways, causing changes in its rheological characteristics. The introduction of OSA starch preparations resulted in changes in the bread volume and physical characteristics of the crumb. All the applied preparations caused an increase in bread porosity and the number of pores larger than 5 mm, and there was a parallel decrease in pore density. The presence of OSA starch preparations modified bread texture depending on the amount and type of the applied preparation. The introduction of OSA starches in gluten-free bread formulation caused a significant drop in the enthalpy of retrograded amylopectin decomposition, indicating a beneficial influence of such type of additive on staling retardation in gluten-free bread.
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Affiliation(s)
- Jarosław Korus
- Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, Poland; (J.K.); (R.Z.)
| | - Rafał Ziobro
- Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, Poland; (J.K.); (R.Z.)
| | - Teresa Witczak
- Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, Poland;
| | - Kamila Kapusniak (Jochym)
- Department of Biochemistry, Biotechnology and Ecotoxicology, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 42-200 Częstochowa, Poland;
| | - Lesław Juszczak
- Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, Poland
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Stępień A, Witczak M, Witczak T. Sorption properties, glass transition and state diagrams for pumpkin powders containing maltodextrins. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110192] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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Witczak M, Jaworska G, Witczak T. Influence of inulin and oligofructose on the sensory properties and antioxidant activity of apple jelly. Potr S J F Sci 2020. [DOI: 10.5219/1332] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The objective of this study was to analyse the influence of inulin with different degrees of polymerization (DP values) and oligofructose preparation on the sensory properties and antioxidant activity of apple jelly. It has been determined that both the addition of inulin (independently of DP) as well as oligofructose significantly modifies colour and sensory properties and influence antioxidant activity of apple jelly. It has been observed that the manner in which water is bound by the applied preparations may have a significant impact on the analysed properties of jelly. In terms of taste, the highest scores were awarded to the desserts with addition of long-chain inulin and in terms of the overall sensory evaluation those with addition of preparation with medium length chain. The variability of the sensory properties depended on the type and level of the additive, and this impact varied between individual preparation types. The conducted study has enabled the conclusion that inulin may pose an attractive ingredient of desserts with health-promoting properties.
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Stępień A, Witczak M, Witczak T. Moisture sorption characteristics of food powders containing freeze dried avocado, maltodextrin and inulin. Int J Biol Macromol 2020; 149:256-261. [PMID: 31972195 DOI: 10.1016/j.ijbiomac.2020.01.154] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 01/08/2020] [Accepted: 01/16/2020] [Indexed: 11/17/2022]
Abstract
Moisture adsorption isotherms of the freeze-dried powders containing avocado, maltodextrin and inulin with different ratio, were determined using gravimetric static method of saturated salt solutions at 25 °C and the range of the water activity from 0.11 to 0.86. The data obtained were evaluated using sorption models: BET (Brunauer-Emmett-Teller), GAB (Guggenheim, Anderson and deBoer), Peleg, Lewicki, Oswin and Henderson. The goodness of the fit evaluated on the basis of criteria such as coefficient of the determination and root mean square values. Sorption isotherm of the pure avocado powder was III type while curves plotted for others powders showed sigmoid shape. It was found that the Peleg model was the most adequate for representation of the sorption data of all analyzed blends. In order to characterize the research material, chemical composition of the edible part of the avocado fruit was determined. Main component of the dry matter was fat.
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Affiliation(s)
- Anna Stępień
- Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Balicka 122 Street, 30-149 Krakow, Poland.
| | - Mariusz Witczak
- Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Balicka 122 Street, 30-149 Krakow, Poland.
| | - Teresa Witczak
- Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Balicka 122 Street, 30-149 Krakow, Poland.
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Witczak T, Stępień A, Zięba T, Gumul D, Witczak M. The influence of extrusion process with a minimal addition of corn meal on selected properties of fruit pomaces. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13382] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Teresa Witczak
- Department of Engineering and Machinery for Food IndustryUniversity of Agriculture in Krakow Krakow Poland
| | - Anna Stępień
- Department of Engineering and Machinery for Food IndustryUniversity of Agriculture in Krakow Krakow Poland
| | - Tomasz Zięba
- Department of Food Storage and TechnologyWroclaw University of Environmental and Life Science Wrocław Poland
| | - Dorota Gumul
- Department of Carbohydrate TechnologyUniversity of Agriculture in Krakow Krakow Poland
| | - Mariusz Witczak
- Department of Engineering and Machinery for Food IndustryUniversity of Agriculture in Krakow Krakow Poland
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Witczak M, Jaworska G, Witczak T. Rheological and colour properties of apple jellies supplemented with inulin with various degrees of polymerisation. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14499] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Mariusz Witczak
- Department of Engineering and Machinery for Food Industry University of Agriculture in Krakow Balicka 122 Str. Kraków30‐149Poland
| | - Grażyna Jaworska
- Department of Food Technology and Human Nutrition Faculty of Biology and Agriculture University of Rzeszow Zelwerowicza 4 Str. Rzeszów35‐601Poland
| | - Teresa Witczak
- Department of Engineering and Machinery for Food Industry University of Agriculture in Krakow Balicka 122 Str. Kraków30‐149Poland
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Witczak T, Witczak M, Stępień A, Bednarz A, Grzesik M. State diagrams of candied orange peel obtained using different hypertonic solutions. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.06.007] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Witczak T, Juszczak L, Ziobro R, Korus J. Rheology of gluten-free dough and physical characteristics of bread with potato protein. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12491] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Teresa Witczak
- Department of Engineering and Machinery for Food Industry; Faculty of Food Technology, University of Agriculture; Balicka 122 Str Krakow 30-149 Poland
| | - Lesław Juszczak
- Department of Analysis and Evaluation of Food Quality; Faculty of Food Technology, University of Agriculture; Balicka 122 Str Krakow 30-149 Poland
| | - Rafał Ziobro
- Department of Carbohydrates Technology; Faculty of Food Technology, University of Agriculture; Balicka 122 Str Krakow 30-149 Poland
| | - Jarosław Korus
- Department of Carbohydrates Technology; Faculty of Food Technology, University of Agriculture; Balicka 122 Str Krakow 30-149 Poland
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Witczak T, Witczak M, Socha R, StĘPień A, Grzesik M. Candied Orange Peel Produced in Solutions with Various Sugar Compositions: Sugar Composition and Sorption Properties of the Product. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12367] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Teresa Witczak
- Departments of Engineering and Machinery for Food Industry; Balicka 122 Str. 30-149 Krakow Poland
| | - Mariusz Witczak
- Departments of Engineering and Machinery for Food Industry; Balicka 122 Str. 30-149 Krakow Poland
| | - Robert Socha
- Food Analysis and Quality Assessment; University of Agriculture in Krakow; Balicka 122 Str. 30-149 Krakow Poland
| | - Anna StĘPień
- Departments of Engineering and Machinery for Food Industry; Balicka 122 Str. 30-149 Krakow Poland
| | - Mirosław Grzesik
- Departments of Engineering and Machinery for Food Industry; Balicka 122 Str. 30-149 Krakow Poland
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Korus J, Witczak T, Ziobro R, Juszczak L. Linseed (Linum usitatissimum L.) mucilage as a novel structure forming agent in gluten-free bread. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.01.040] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Gumul D, Ziobro R, Korus J, Krystyjan M, Witczak T, Zięba T, Gambuś H. Effect of potato starch extrudates on the physical properties and staling of wheat bread. STARCH-STARKE 2015. [DOI: 10.1002/star.201400229] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Dorota Gumul
- Department of Carbohydrates Technology; University of Agriculture; Krakow Poland
| | - Rafał Ziobro
- Department of Carbohydrates Technology; University of Agriculture; Krakow Poland
| | - Jarosław Korus
- Department of Carbohydrates Technology; University of Agriculture; Krakow Poland
| | - Magdalena Krystyjan
- Department of Carbohydrates Technology; University of Agriculture; Krakow Poland
| | - Teresa Witczak
- Department of Engineering and Machinery in Food Industry; University of Agriculture; Krakow Poland
| | - Tomasz Zięba
- Department of Food Storage and Technology; Wroclaw University of Environmental and Life Sciences; Wroclaw Poland
| | - Halina Gambuś
- Department of Carbohydrates Technology; University of Agriculture; Krakow Poland
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Pycia K, Gałkowska D, Juszczak L, Fortuna T, Witczak T. Physicochemical, thermal and rheological properties of starches isolated from malting barley varieties. J Food Sci Technol 2014; 52:4797-807. [PMID: 26243900 DOI: 10.1007/s13197-014-1531-3] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/05/2014] [Accepted: 08/25/2014] [Indexed: 11/28/2022]
Abstract
The aim of this work was to characterize physicochemical, thermal and rheological properties of starches isolated from malting barley varieties. The analyzed starches contained 19.6-25.2 g of amylose, 42.47-70.67 mg of phosphorus, 0.50-1.26 g of protein and 0.10-0.61 g of fat per 100 g of starch dry mass. The clarity of the 1 % (w/w) starch pastes ranged from 5.4 to 9.8 %. Values of the characteristic gelatinization temperatures were in the ranges of 56.5-58.5 °C, 61.2-63.0 °C and 66.7-68.7 °C, respectively for TO, TP and TE, whereas values of gelatinization enthalpy were from 6.49 to 9.61 J/g. The barley starches showed various tendency to retrogradation, from 24.52 to 44.22 %, measured as R = ∆HR/∆HG value. The pasting curves showed differences in pasting characteristics of the barley starches, where values of peak (PV) and final (FV) viscosities were 133-230 mPa·s and 224-411 mPa·s, respectively. The barley starch pastes exhibited non-Newtonian, shear thinning flow behaviour and thixotropy phenomenon. After cooling the starch gels showed different viscoelastic properties, however, most of them behaved like weak gels (tan δ = G″/G' > 0.1). Significant linear correlations between the parameters of pasting characteristic and some rheological parameters were found.
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Affiliation(s)
- Karolina Pycia
- Department of Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka 122, 30-149 Kraków, Poland
| | - Dorota Gałkowska
- Department of Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka 122, 30-149 Kraków, Poland
| | - Lesław Juszczak
- Department of Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka 122, 30-149 Kraków, Poland
| | - Teresa Fortuna
- Department of Analysis and Evaluation of Food Quality, University of Agriculture in Krakow, Balicka 122, 30-149 Kraków, Poland
| | - Teresa Witczak
- Department of Engineering and Machinery in Food Industry, University of Agriculture in Krakow, Balicka 122, 30-149 Kraków, Poland
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Juszczak L, Witczak T, Ziobro R, Korus J, Cieślik E, Witczak M. Effect of inulin on rheological and thermal properties of gluten-free dough. Carbohydr Polym 2012; 90:353-60. [DOI: 10.1016/j.carbpol.2012.04.071] [Citation(s) in RCA: 76] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2011] [Revised: 04/23/2012] [Accepted: 04/27/2012] [Indexed: 10/28/2022]
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Socha R, Juszczak L, Pietrzyk S, Gałkowska D, Fortuna T, Witczak T. Phenolic profile and antioxidant properties of Polish honeys. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2010.02517.x] [Citation(s) in RCA: 69] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Ptaszek A, Berski W, Ptaszek P, Witczak T, Repelewicz U, Grzesik M. Viscoelastic properties of waxy maize starch and selected non-starch hydrocolloids gels. Carbohydr Polym 2009. [DOI: 10.1016/j.carbpol.2008.11.023] [Citation(s) in RCA: 51] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Skrzypek J, Witczak T, Grzesik M, Witczak M. Kinetics of the synthesis of propyl and butyl acrylates in the presence of some heteropolyacids as catalysts. INT J CHEM KINET 2009. [DOI: 10.1002/kin.20358] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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