Artykuły (WBiNoŻ)

Stały URI dla kolekcjihttp://hdl.handle.net/11652/147

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2015 - 201922020 - 20211

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Autorsearch.filters.applied.operator.equals: search.filters.author.Budryn, Grażyna

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Teraz wyświetlane 1 - 3 z 3
  • Pozycja
    Biodegradowalna folia chroniąca żywność
    (Wydawnictwo Politechniki Łódzkiej, 2021) Jaśkiewicz, Andrzej; Budryn, Grażyna; Nowak, Agnieszka
    W dobie rosnącej ilości odpadów plastikowych niezmiernie ważna jest odpowiednia gospodarka opakowaniowa. Biodegradowalne opakowania zdobywają coraz większy udział w światowym rynku. Innowacyjnym rozwiązaniem Politechniki Łódzkiej jest folia o właściwościach wydłużających trwałość żywności, a przy tym w pełni biodegradowalna i kompostowalna.
  • Pozycja
    Effect of process cooking on dietary fiber content in lentil (Lens culinaris) from Poland
    (Lodz University of Technology Press, 2015) Rachwał-Rosiak, Danuta; Nebesny, Ewa; Budryn, Grażyna
    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 we appreciate its importance in the diet. Lentil is one of the richest sources of vegetable protein, fiber, vitamins C, PP and group B, and also contains calcium, phosphorus, iron, and folic acid. It has a beneficial effect on spleen, pancreas and stomach, it strengthens the activity of the kidneys and adrenal glands. It lowers cholesterol and prevents sudden increases of blood sugar.
  • Pozycja
    Availability of hydroxycinnamic acids from coffee after their supplementation to different kinds of food
    (Lodz University of Technology Press, 2015) Budryn, Grażyna; Zaczyńska, Dorota; Rachwał-Rosiak, Danuta
    In novel foods containing different health-promoting components such as protein hydrolysates as well as plant extracts rich in polyphenols it is possible that peptides and phenolics interact and as a consequence the bioactivity of both decreases. The aim of the study was to evaluate the availability of hydroxycinnamic and chlorogenic acids (all described as CHAs) from green coffee (water purified extract) after their interactions with protein hydrolysates derived from egg ovalbumin (EOH), whey proteins (WPH) and soy proteins (SPH) during food processing, depending on temperature during processing, food product composition and CHAs form (free or included in β-cyclodextrin (β-CD).