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Search results for: potato juice
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Water properties in pâtés enriched with potato juice
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Influence of potato variety on polyphenol profile composition and glycoalcaloid contents of potato juice
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Pasta Fortified with Potato Juice: Structure, Quality, and Consumer Acceptance
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Finely comminuted frankfurters fortified with potato juice – Quality and structure
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The Nutritional Value and Biological Activity of Concentrated Protein Fraction of Potato Juice
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Effect of Thermal Processing on Antioxidant Activity and Cytotoxicity of Waste Potato Juice
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Membrane Filtration-Assisted Enzymatic Hydrolysis Affects the Biological Activity of Potato Juice
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Potato Juice, a Starch Industry Waste, as a Cost-Effective Medium for the Biosynthesis of Bacterial Cellulose
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Production of wheat bread with spray-dried potato juice: Influence on dough and bread characteristics
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Low Field NMR Studies of Wheat Bread Enriched with Potato Juice During Staling
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Spray-Dried Potato Juice as a Potential Functional Food Component with Gastrointestinal Protective Effects
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Bioactive compounds of potato (Solanum tuberosum L.) juice: from industry waste to food and medical applications
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Potato Peels as Source of Nutraceutics
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Fragrant films on the basis of potato starch
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Electrosynthesis of potato starch-casein complexes
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Microwave-assisted boration of potato starch
PublicationZiarnistą skrobię ziemniaczaną boranowano za pomocą kwasu borowego i dziesięciowodnego tetraboranu sodu (boraksu) w reakcji wspomaganej mikrofalami. Określono wpływ stosunku substratów oraz czasu trwania i mocy naświetlania na stopień estryfikacji (DE) produktów. Maksymalna wartość DE w próbkach skrobi boranowanej kwasem wyniosła 0,27, a boranowanej boraksem 0,18. Ustalono, że chociaż zmodyfikowana skrobia, o strukturze estrów...
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Microwave-assisted silication of potato starch
PublicationSilication of potato starch was performed by microwave irradiation and convectional heating of starch with sodium metasilicate. The study has shown that microwaves offered more selective silication thanconvectional heating. Depending on the dose of metasilicate products of either monoesterification or crosslinking esterification were formed. Increase in the amount of the silicating agent favoured crosslinking of starch. In the...
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Impact of ultrasounds on physicochemical characteristics of potato tubers
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Determination of Elements in Fruit Juices
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Detection of apple in orange juice using ultra-fast gas chromatography
PublicationThe determination of authenticity is an increasingly important issue for food quality and safety. The use of an electronic nose based on ultra-fast gas chromatography technique ensures rapid analysis of the volatile compounds from food products. Due to the fact that this technique enables chemical profiling of agricultural products, it can be an effective tool for authentication when combined with chemometrics. In this article...
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Microwave-assisted synthesis of zinc derivatives of potato starch
PublicationZincatated potato starch was prepared in a solid-state, microwave-assisted reaction using generated in situ sodium tetrahydroxozincate [Na2Zn(OH)4]. For comparison, zincatation of starch was also carriedout on convectional heating. Depending on the irradiation conditions, the products of either mono- or crosslinking esterification were formed. Higher power applied at shorter exposition offered products ofmonoesterification, and...
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Food safety of potato processed in the aspect of acrylamide risk
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Influence of cultivation technology on the color of raw potato tubers
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Farmers’ knowledge of sustainable potato cultivation techniques in Poland
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Impact of weeding methods on the content of nitrates in potato tubers
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QUALITY OF SWEET POTATO AS A RAW MATERIAL FOR FOOD PROCESSING
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High pressure impact on changes in potato starch granules
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Electrosynthesis of potato starch–whey protein isolate complexes
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Water Behavior of Emulsions Stabilized by Modified Potato Starch
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Properties of Potato Starch Roasted with Apple Distillery Wastewater
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The Annealing of Acetylated Potato Starch with Various Substitution Degrees
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Conversion of Potato Industry Waste into Fodder Yeast Biomass
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Isolation and bioinformatic analysis of seven genes encoding potato apyrase. Bacterial overexpresssion, refolding and initial kinetic studies on some recombinant potato apyrases
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The Occurrence of Cancer and of Adenomae in the Large Bowel and the Concentration of N -Nitrosamines in the Gastric Juice
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Assessment of Hepatoprotective Effect of Chokeberry Juice in Rats Treated Chronically with Carbon Tetrachloride
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Novel analytical method for detection of orange juice adulteration based on ultra-fast gas chromatography
PublicationThe food authenticity assessment is an increasingly important issue in food quality and safety. The application of an electronic nose based on ultra-fast gas chromatography technique enables rapid analysis of the volatile compounds from food samples. Due to the fact that this technique provides chemical profiling of natural products, it can be a powerful tool for authentication in combination with chemometrics. In this article,...
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Microwave-assisted preparation of potato starch silicated with silicic acid
PublicationApplication of microwave irradiation for the silication of granular potato starch with silicic acid, and the properties of silicated starch were investigated. Potato starch was esterified on 20 min microwave irradiation of starch with silicic acid, applying the power of 450 or 800Wand, for comparison, on 120 min convectional heating of the reagent blend at 100 ◦C. The degree of esterification and the reaction efficiency did not...
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Acute hemodynamic effects of salted potato chips in healthy people
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The Effect of Effective Microorganisms on the Quality of Potato Chips and French Fries
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The relationship of potato tubers chemical composition with selected physiological indicators
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Effect of thermal modifications of potato starch on its selected properties
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Rheology of potato starch chemically modified with microwave-assisted reactions
PublicationNative potato starch was sulfated, selenated, borated, silicated and zincatated by means of microwave-assisted reactions with varying doses of relevant reagents. Resulting products were characterized involving rheological behavior of pastes, their weight-average molecular weight (Mw), and radius of gyration (Rg). Most of the pastes showed shear-thinning behavior, with the flow behavior index (n) below unity. The pastes of starch...
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An analytical approach to determine the health benefits and health risks of consuming berry juices
PublicationFood products composition analysis is a prerequisite for verification of product quality, fulfillment of regulatory enforcements, checking compliance with national and international food standards, contracting specifications, and nutrient labeling requirements and providing quality assurance for use of the product for the supplemen- tation of other foods. These aspects also apply to the berry fruit and berry juice. It also must...
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Chemical Composition and Antioxidant Properties of Powders Obtained from Different Plum Juice Formulations
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Ability of Yeast Metabolic Activity to Reduce Sugars and Stabilize Betalains in Red Beet Juice
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Effect of biopreparates on the dry matter, starching and vitamin C in potato tubers
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The effect of foliar fertilization on darkening of tuber flesh of selected potato cultivars
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Ultrasound Application in Potato Cultivation: Potential for Enhanced Yield and Sustainable Agriculture
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Foliar fertilization in shaping the potato yield in the conditions of south-eastern Poland
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Juices from non-typical edible fruits as health-promoting acidity regulators for food industry
PublicationThe study verifies the possibility of application of juices from selected fruits characterized by the high antioxidant potential as natural acidity regulators with improved nutritional properties. The tested non-typical fruits included mirabelle plum, sea buckthorn and blue-berried honeysuckle. Beetroot juice whose pH is about 6.0 served as a model food product. Potentiometric titration was used to compare the efficacy of tested...