M. Soral-Smietana: search on Z-Library

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1

Chemical characteristics and physico-chemical properties of faba bean starch isolated from the by-product after protein extraction

Ł. Fornal, Doc. Dr. hab. M. Soral-Śmietana, Dr. sc. J. Fornal

Journal:

Molecular Nutrition & Food Research

Year:

1985

Language:

english

File:

PDF, 422 KB

english, 1985

2

Utilization of resistant starch of native tapioca, corn and waxy corn starches and their retrograded preparations by Bifidobacterium

Wronkowska, Malgorzata, Soral-Śmietana, Maria, Biedrzycka, Elżbieta

Journal:

International Journal of Food Sciences and Nutrition

Year:

2008

Language:

english

File:

PDF, 101 KB

english, 2008

3

ACID whey concentrated by ultrafiltration a tool for modeling bread properties

Wronkowska, Małgorzata, Jadacka, Monika, Soral-Śmietana, Maria, Zander, Lidia, Dajnowiec, Fabian, Banaszczyk, Paweł, Jeliński, Tomasz, Szmatowicz, Beata

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2015

Language:

english

File:

PDF, 235 KB

english, 2015

4

Impact of the addition of resistant starch from modified pea starch on dough and bread performance

Juan Mario Sanz-Penella, Małgorzata Wronkowska, Maria Soral-Śmietana, Concha Collar, Monika Haros

Journal:

European Food Research and Technology

Year:

2010

Language:

english

File:

PDF, 390 KB

english, 2010

5

Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality

Małgorzata Wronkowska, Monika Haros, Maria Soral-Śmietana

Journal:

Food and Bioprocess Technology

Year:

2013

Language:

english

File:

PDF, 374 KB

english, 2013

6

Starch modification by iterated syneresis

Grażyna Lewandowicz, Maria Soral-Śmietana

Journal:

Carbohydrate Polymers

Year:

2004

Language:

english

File:

PDF, 507 KB

english, 2004

7

Buckwheat groats production. Part I. The changes in carbohydrates and protein of buckwheat (Fagopyrum esculentum Moench) during processing

Dr. sc. Ł. Fornal, M. Soral-Śmietana, Dr. sc. J. Fornal

Journal:

Molecular Nutrition & Food Research

Year:

1981

Language:

english

File:

PDF, 359 KB

english, 1981

8

Effect of organic calcium supplements on the technological characteristic and sensory properties of gluten-free bread

Urszula Krupa-Kozak, Agnieszka Troszyńska, Natalia Bączek, Maria Soral-Śmietana

Journal:

European Food Research and Technology

Year:

2011

Language:

english

File:

PDF, 395 KB

english, 2011

9

Characteristics of lipids in buckwheat grain and isolated starch and their changes after hydrothermal processing

Dr. sc. M. Soral-Smietana, Prof. Dr. Ł. Fornal, Dr. sc. J. Fornal

Journal:

Molecular Nutrition & Food Research

Year:

1984

Language:

english

File:

PDF, 535 KB

english, 1984

10

The solubility of trypsin pea protein hydrolysates

M. Soral-Śmietana, A. Świgoń, R. Amarowicz, L. Sijtsma

Journal:

Molecular Nutrition & Food Research

Year:

1998

Language:

english

File:

PDF, 42 KB

english, 1998

11

Characteristics of Buckwheat Grain Starch and the Effect of Hydrothermal Processing upon its Chemical Composition, Properties and Structure

Dr. sc., Dr. hab. M. Soral-Śmietana, Ł. Fornal, Dr. sc. J. Fornal

Journal:

Starch - Stärke

Year:

1984

Language:

english

File:

PDF, 720 KB

english, 1984

12

Influence of Chemically-Modified Potato Starch (RS Type 4) on the Nutritional and Physiological Indices of Rats

Wronkowska, Małgorzata, Juśkiewicz, Jerzy, Zduńczyk, Zenon, Soral-Śmietana, Maria, Krupa-Kozak, Urszula

Journal:

Polish Journal of Food and Nutrition Sciences

Year:

2011

Language:

english

File:

PDF, 12.73 MB

english, 2011

13

Buckwheat starch: structure, functionality and enzyme in vitro susceptibility upon the roasting process

Christa, Karolina, Soral-Śmietana, Maria, Lewandowicz, Grazyna

Journal:

International Journal of Food Sciences and Nutrition

Year:

2009

Language:

english

File:

PDF, 534 KB

english, 2009

14

Native and microwaved bean and pea starch preparations: physiological effects on the intestinal ecosystem, caecal tissue and serum lipids in rats

Krupa-Kozak, Urszula, Juśkiewicz, Jerzy, Wronkowska, Małgorzata, Soral-Śmietana, Maria, Zduńczyk, Zenon

Journal:

British Journal Of Nutrition

Year:

2009

Language:

english

File:

PDF, 136 KB

english, 2009

15

In vitro fermentation of new modified starch preparations—changes of microstructure and bacterial end-products

Małgorzata Wronkowska, Maria Soral-Śmietana, Urszula Krupa, Elżbieta Biedrzycka

Journal:

Enzyme and Microbial Technology

Year:

2006

Language:

english

File:

PDF, 1.23 MB

english, 2006

16

Native wheat, potato and pea starches and their physically modified preparations tested in vitro as the substrates for selected Bifidobacterium strains

Wronkowska, Małgorzata, Soral-Śmietana, Maria, Krupa-Kozak, Urszula

Journal:

International Journal of Food Sciences and Nutrition

Year:

2009

Language:

english

File:

PDF, 483 KB

english, 2009

17

Chemical Characteristics and Sensory Evaluation of Raw and Roasted Buckwheat Groats Fermented by R hizopus Oligosporus

Wronkowska, Małgorzata, Christa, Karolina, Ciska, Ewa, Soral-Śmietana, Maria

Journal:

Journal of Food Quality

Year:

2015

Language:

english

File:

PDF, 410 KB

english, 2015

18

Effect of whole amaranth flour on bread properties and nutritive value

J.M. Sanz-Penella, M. Wronkowska, M. Soral-Smietana, M. Haros

Journal:

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology

Year:

2013

Language:

english

File:

PDF, 166 KB

english, 2013

19

Effect of high added-value components of acid whey on the nutritional and physiological indices of rats

Wronkowska, Małgorzata, Juśkiewicz, Jerzy, Zduńczyk, Zenon, Warechowski, Józef, Soral-Śmietana, Maria, Jadacka, Monika

Journal:

Journal of Functional Foods

Year:

2018

Language:

english

File:

PDF, 504 KB

english, 2018

20

Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat-enhanced gluten-free bread

Małgorzata Wronkowska, Danuta Zielińska, Dorota Szawara-Nowak, Agnieszka Troszyńska, Maria Soral-Śmietana

Journal:

International Journal of Food Science & Technology

Year:

2010

Language:

english

File:

PDF, 761 KB

english, 2010

21

Buckwheat groats production. Part. II The changes in the ultrastructure of buckwheat (Fagopyrum esculentum Moench) during processing

Dr. sc. J. Fornal, M. Soral-Śmietana, Dr. sc. Ł. Fornal

Journal:

Molecular Nutrition & Food Research

Year:

1981

Language:

english

File:

PDF, 337 KB

english, 1981

22

Effect of acid whey-fortified breads on caecal fermentation processes and blood lipid profile in rats

Wronkowska, Małgorzata, Soral-Śmietana, Maria, Zduńczyk, Zenon, Juśkiewicz, Jerzy, Jadacka, Monika, Majkowska, Anna, Dajnowiec, Fabian J.

Journal:

British Journal Of Nutrition

Year:

2017

Language:

english

File:

PDF, 349 KB

english, 2017

23

Chemical Characteristics and Physicochemical Properties of the Extruded Mixtures of Cereal Starches

doc. dr hab. Ł. Fornal, dr inż. M. Soral-Śmietana, doc. dr hab. Z. Śmietana, dr inż J. Szpendowski

Journal:

Starch - Stärke

Year:

1987

Language:

english

File:

PDF, 292 KB

english, 1987

24

Mineral composition and bioavailability of calcium and phosphorus from acid whey concentrated by various membrane processes

Soral-Śmietana, Maria, Zduńczyk, Zenon, Juśkiewicz, Jerzy, Wronkowska, Małgorzata, Zander, Lidia

Journal:

Journal of Elemntology

Year:

2012

File:

PDF, 491 KB

2012

25

Comparison of solubility of pea protein hydrolysate by three analytical methods

Soral-Smietana, Ryszard Amarowicz,, Maria

Journal:

International Journal of Food Sciences and Nutrition

Year:

1999

Language:

english

File:

PDF, 116 KB

english, 1999

26

Bean seed proteins digestibility affected by pressure and microwave cooking

Krupa-Kozak, U., Soral-Śmietana, M.

Journal:

Acta Alimentaria

Year:

2010

Language:

english

File:

PDF, 429 KB

english, 2010

27

BEAN STARCH AS INGREDIENT FOR GLUTEN-FREE BREAD

URSZULA KRUPA, CRISTINA M. ROSELL, JADWIGA SADOWSKA, MARIA SORAL-ŚMIETANA

Journal:

Journal of Food Processing and Preservation

Year:

2010

Language:

english

File:

PDF, 215 KB

english, 2010

28

Utilization of milk proteins and cereal starches to obtain co-extrudates

Prof. Dr. habil. Z. Smietana, Prof. Dr. habil. L. Fornal, Dr. sc. J. Szpendowski, Dr. sc. M. Soral-Smietana

Journal:

Molecular Nutrition & Food Research

Year:

1988

Language:

english

File:

PDF, 335 KB

english, 1988

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