Wyniki wyszukiwania dla: BIRCH SYRUPS

• The usefulness of birch saps from the area of Podkarpacie to produce birch syrup

  Publikacja

  • M. Bilek
  • M. Olszewski
  • M. Gostkowski
  • E. Cieślik

  - Biotechnology and Food Science - Rok 2016

  In northern European countries, as well as in North America tree saps of maples and birches are used for the production of syrups. Birch syrups are characterized by a specific aromatic taste and can be used as an addition to sweets, desserts, salads and meats. Attention is paid to the health benefits of birch syrups, mainly for high mineral content. The aim of this study was to evaluate the usefulness of birch saps obtained from...

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• Evaluation of the content of inorganic anions in tree saps

  Publikacja

  • M. Bilek
  • K. Stawarczyk
  • P. Kuniar
  • M. Olszewski
  • K. Kędziora
  • E. Cielik

  - Journal of Elementology - Rok 2016

  Tree saps were once commonly used in the countries of Northern, Central and Eastern Europe. Although once almost forgotten, their popularity has been growing recently as part of an interest in organic food and traditional medicine. Tree saps, tapped mainly from birch and maple trees, are drunk both fresh and fermented or are used as raw material for the production of food products, e.g. syrups. The aim of this study was to determine...

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