Now showing items 1-4 of 4

    • 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 ...
    • Characteristics and biological properties of ferulic acid 

      Dędek, Kamil; Rosicka-Kaczmarek, Justyna; Nebesny, Ewa; Kowalska, Gabriela (Wydawnictwo Politechniki ŁódzkiejLodz University of Technology Press, 2019)
      The interest in the properties of hydroxycinnamic acids with health-promoting properties is constantly increasing. That is why more and more research is being conducted to better understand these properties. Ferulic acid, ...
    • 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 ...
    • The influence of selected process factors on the physicochemical and biological properties of honeys: A review 

      Kowalska, Gabriela; Rosicka-Kaczmarek, Justyna; Olejnik, Tomasz P.; Dędek, Kamil (Wydawnictwo Politechniki ŁódzkiejLodz University of Technology Press, 2019)
      Honey is one of the world's most valued natural food products. Characteristic, pleasant aroma, golden colour, sweet taste and healthpromoting properties cause a continuous increase of honey consumption in the European ...