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dc.contributor.authorRosicka-Kaczmarek, Justyna
dc.contributor.authorMiśkiewicz, Karolina
dc.contributor.authorNebesny, Ewa
dc.contributor.authorKomisarczyk, Aleksandra
dc.date.accessioned2016-07-11T10:32:48Z
dc.date.available2016-07-11T10:32:48Z
dc.date.issued2015
dc.identifier.citationBiologically active compounds in food International Conference, Łódź, 15-16 października 2015r: book of abstracts, s. 101pl_PL
dc.identifier.issn2084-0136
dc.identifier.otherBrak expID
dc.identifier.urihttp://bacif.p.lodz.pl/
dc.description.abstractBreading 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 crispiness to the products, seal in moisture and meat aroma, reduce the amount of absorbed fat, provide better resistance to mechanical stress, prolong product durability, protect proteins from direct heat. In order to improve its health quality, breading was enriched with the preparations of lupine (flour or protein isolate). Pulses have health promoting properties due to the presence of functional components. Proteins present in the lupine have a hypocholesterolemic and antioxidant activity. Another very important functional component are essential fatty acids EFAs (they account for about 80% of the total lipid fraction, of which 60% is oleic and linolenic acid). In addition to aforementioned lupine seeds components, also phenolic compounds are present which exhibit anticarcinogenic, anti-inflammatory and anti-allergenic activityen_EN
dc.formatapplication/pdf
dc.language.isoplpl_PL
dc.publisherLodz University of Technology Pressen_EN
dc.publisherWydawnictwa Politechniki Łódzkiejpl_PL
dc.relation.ispartofseriesBiotechnology and Food Science;
dc.relation.ispartofseriesZeszyty Naukowe Politechniki Łódzkiejpl_PL
dc.titleFunctional Features of Breadcrumbs with the participation of Lupine Preparationen_EN
dc.typeArticleen_EN
dc.typeArtykułpl_PL


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