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    • Antioxidant properties of flours of different origins 

      Miśkiewicz, Karolina; Nebesny, Ewa; Rosicka-Kaczmarek, Justyna; Żyżelewicz, Dorota (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
      Plant materials are a rich source of many biologically active compounds that can be applied to food products or intended for direct consumption. Among the plant products Among the plant products with a particularly high ...
    • Effect of process cooking on dietary fiber content in lentil (Lens culinaris) from Poland 

      Rachwał-Rosiak, Danuta; Nebesny, Ewa; Budryn, Grażyna (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
      Legumes, including lentils are characterized by a high nutritional value, but their importance in Poland is low. Leading producers of lentils are Canada, India, Turkey and the United States [1]. In Poland, only recently ...
    • Functional Features of Breadcrumbs with the participation of Lupine Preparation 

      Rosicka-Kaczmarek, Justyna; Miśkiewicz, Karolina; Nebesny, Ewa; Komisarczyk, Aleksandra (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
      Breading is the process of coating products in layers of breading mix composed usually of flour, bread crumbs, egg white and spices. The process of breading is applied in order to: give the desired golden-brown color and ...