All Stories

  1. The effect of high hydrostatic pressure treatment on the molecular structure of starches with different amylose content
  2. Water properties in pâtés enriched with potato juice
  3. Produkty prozdrowotne zawierające bioaktywne składniki soku z ziemniaka
  4. Lipid nanoparticles assessment by flow cytometry
  5. Molecular and Supermolecular Structure of Commercial Pyrodextrins
  6. Finely comminuted frankfurters fortified with potato juice – Quality and structure
  7. Encapsulation of elderberry extract into phospholipid nanoparticles
  8. Pasta Fortified with Potato Juice: Structure, Quality, and Consumer Acceptance
  9. Effect of urea, sodium nitrate and ethylene glycol addition on the rheological properties of corn starch pastes
  10. ASSESSMENT OF FACTORS DETERMINING ACCURACY IN MEASURING RHEOLOGICAL PROPERTIES OF MODIFIED STARCHES
  11. The effect of surface activity of pyrodextrins on their assimilability by selected strains of bacteria from genusLactobacillus
  12. The molecular and supermolecular structure of common cattail (Typha latifolia) starch
  13. Stability of the process of simultaneous saccharification and fermentation of corn flour. The effect of structural changes of starch by stillage recycling and scaling up of the process
  14. Starch modified by high-pressure homogenisation of the pastes – Some structural and physico-chemical aspects
  15. Physicochemical characterisation of enzymatically hydrolysed derivatives of acetylated starch
  16. RESEARCH PAPER Structural changes of corn starch during fuel ethanol production from corn flour
  17. Application of membrane distillation for ethanol recovery during fuel ethanol production
  18. EVALUATION OF RHEOLOGICAL PROPERTIES OF COMMERCIAL NATIVE STARCHES
  19. Increasing the efficiency of the enzymatic hydrolysis of potato starch in a membrane reactor
  20. Physicochemical properties of cross-linked and acetylated starches and products of their hydrolysis in continuous recycle membrane reactor
  21. Buckwheat starch: structure, functionality and enzymein vitrosusceptibility upon the roasting process
  22. Surface activity of commercial food grade modified starches
  23. Surface properties of enzymatic hydrolysis products of octenylsuccinate starch derivatives
  24. Starch modification by iterated syneresis
  25. Preliminary studies on the surface layer of starch
  26. Starch esters obtained by microwave radiation — structure and functionality
  27. Effect of microwave radiation on physico-chemical properties and structure of potato and tapioca starches
  28. THE MECHANISM OF INTERACTION OF SULPHUR AND p-PHENYLENEDIAMINE
  29. Starch ethers obtained by microwave radiation-structure and functionality