Autor: Ponder, Alicja - Katalog OPAC zbiorów

Skocz do pozycji: 1.

Tytuł:: Comparative evaluation of the nutritional value and the content of bioactive compounds in the fruit of individual species of chaenomeles and quince
Autorzy:: Ponder, Alicja
Hallmann, Ewelina
Powiązania:: https://bibliotekanauki.pl/articles/1178431.pdf
Data publikacji:: 2017
Wydawca:: Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:: bioactive compounds
carotenoids
chaenomeles
chlorophyll
dry matter
nutritional value
polyphenols
quince
vitamin C
Opis:: The objective of this study was to evaluate the nutritional value and the content of bioactive compounds in the fruit of individual species of chaenomeles and quince. The experimental material were the fruits of four species of chaenomeles (Chaenomeles×superba, Chaenomeles japonica apple-shape, Chaenomeles japonica pear-shape and Chaenomeles ssp.) and quince (Cydonia oblonga). The fruit were analyzed for dry matter, vitamin C, polyphenols, carotenoids and chlorophyll content. The obtained results showed that the species has an impact on the nutritional value and the content of bioactive compounds in the chaenomeles and quince fruits. The highest content of dry matter, total polyphenols, total phenolic acids as well as more total and individual phenolic acids (caffeic and p-coumaric acid) were found in quince fruits (Cydonia oblonga). Quince fruits Cydonia oblonga also contained the highest content of total flavonoids and individual flavonoids: quercetin-3-O-rutinoside, myrycetin and quercetin. The highest content of lutein and zeaxanthin was observed in fruits of Chaenomeles ×superba but Cydonia oblonga fruits contained significantly more beta-carotene and chlorophyll, both the total chlorophylls and individual chlorophylls: chlorophyll a and chlorophyll b. In contrast, the highest content of vitamin C was found in fruits Chaenomeles Japanese pear-shape.
Źródło:: World Scientific News; 2017, 73; 100-107
2392-2192
Pojawia się w:: World Scientific News
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 2.

Tytuł:: The effect of sugar substitutes on selected characteristics of shortcrust pastry
Autorzy:: Król, Katarzyna
Ponder, Alicja
Gantner, Magdalena
Powiązania:: https://bibliotekanauki.pl/articles/105648.pdf
Data publikacji:: 2019
Wydawca:: Centrum Badań i Innowacji Pro-Akademia
Tematy:: xylitol
stevia
dried banana
coconut sugar
crust pastry
ksylitol
stewia
suszony banan
cukier kokosowy
Opis:: The aim of this study was to evaluate the possibility of substituting sugar in crust pastry with natural substitutes, such as stevia, xylitol, coconut sugar as well as dried banana. Furthermore, a comparison of physicochemical properties was carried out. The crust pastry obtained was analyzed in terms of color by CIEL*a*b*, textures, water activity, bake loss, semi-consumer assessments and the nutritional value was calculated. There was a clear impact caused by the sugar substitute on the physicochemical properties and their sensory assessment. The cakes with xylitol had the closest color, smell and taste to the control sample (with sucrose). The cakes with dried banana had a significantly reduced hardness compared to the control sample. The lowest bake loss was observed in the case of pastry with dried banana, while the highest was in the case of xylitol. In sensory analysis, the “Just-about-right” method was used, and pastries with a sweeter taste were more desirable (xylitol) and pastry with the stevia substitute showed the lowest desirability. The lowest energy value per 100 g was obtained for stevia (392 kcal/ 100g), while for xylitol energy, the value was reduced by 6%.
Źródło:: Acta Innovations; 2019, 31; 57-63
2300-5599
Pojawia się w:: Acta Innovations
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 3.

Tytuł:: Characterization of health-related properties of selected tree-nuts - a review
Autorzy:: Król, Katarzyna
Ponder, Alicja
Kopczyńska, Klaudia
Misztal, Karolina
Powiązania:: https://bibliotekanauki.pl/articles/1065264.pdf
Data publikacji:: 2019
Wydawca:: Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:: fatty acid composition
flavonoids
nuts
phenolic acid
tree nut
Opis:: As interest in the health effects of tree-nuts consumption has increased. Nuts are vary used in food industry, especially in confectionery industry, in milk products, chocolate products and ice cream. This nuts are also added to products dedicated for healthy breakfast like muesli, cereals, breads and salads. The consumption of nuts is frequently associated with reduction in risk factors for diabetes, cancer, cardiovascular diseases. Despite high fat and caloric content, several studies have reported beneficial effects after nut consumption, due to fatty acid profiles, sterols, proteins, fibers, vitamins, minerals, tocopherols, flavonoids and phenolic acid with potential antioxidant and anti-inflammatory properties. Daily intake up to 30-40 g per day of nuts are recommended. This review highlights the composition of eight nut varieties (walnuts, almonds, hazelnuts, cashews, pistachios, Brazilian nuts, pecan nuts, macadamia nuts) on the context of human health.
Źródło:: World Scientific News; 2019, 135; 116-128
2392-2192
Pojawia się w:: World Scientific News
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 4.

Tytuł:: Wpływ zastosowania mąk bezglutenowych na wybrane cechy jakościowe ciasta biszkoptowo-tłuszczowego
The effect of using gluten free flour on selected quality parameters of sponge cake
Autorzy:: Król, Katarzyna
Kopczyńska, Klaudia
Ponder, Alicja
Gantner, Magdalena
Powiązania:: https://bibliotekanauki.pl/articles/581838.pdf
Data publikacji:: 2018
Wydawca:: Wydawnictwo Uniwersytetu Ekonomicznego we Wrocławiu
Tematy:: biszkopt bezglutenowy
mąka ryżowa
mąka z cieciorki
mąka amarantusowa
mąka z orzechów ziemnych
gluten-free sponge cake
rice flour
chickpeas flour
amaranth flour
peanut flour
Opis:: Celem przeprowadzonych badań była możliwość uzyskania bezglutenowych produktów cukierniczych zaliczanych do ciast biszkoptowo-tłuszczowych i porównanie uzyskanych wyrobów pod względem parametrów fizykochemicznych. Materiał badawczy stanowiły ciasta na bazie mąki z amarantusa, brązowego ryżu, orzechów arachidowych i ciecierzycy. Otrzymane produkty poddano ocenie: barwy metodą CIEL*a*b*, tekstury (twardość, sprężystość, spójność, żujność i gumistość) oraz ocenie semi-konsumenckiej. Stwierdzono wyraźny wpływ zastosowanej mąki na cechy fizykochemiczne wypieków i na ocenę sensoryczną. Wypieki z ryżu brązowego cechowały się najjaśniejszą barwą, zaś najmniej twarde okazały się wyroby z mąki z orzechów arachidowych, które były również najbardziej spójne i gumiste. W ocenie sensorycznej preferowane były wypieki o smaku słodszym, z orzechów arachidowych i z ryżu brązowego. Najmniej pożądane były wypieki z mąki z ciecierzycy.
The aim of this study was to evaluate the possibility of obtaining gluten-free confectionery products qualified as sponge cake and compare their physicochemical properties. Four types of gluten free flours were used: amaranth flour, brown rice flour, groundnuts nuts flour and chickpeas flour. Muffins received were analyzed in terms of color by CIEL*a*b*, textures (firmness elasticity, cohesion, chewiness and gumminess) and semiconsumer assessments. There was a clear impact of the flour used on the physicochemical properties of baked cakes and their sensory assessment. Brown rice baked baking featured the brightest color. The least hard-groundnuts were found to be flour products made from nuts, which were also the most cohesive. The sensory assessment preferred pastries with a sweeter taste, i.e. groundnuts nuts and brown rice. Muffins made from chickpea flour were the least preferred.
Źródło:: Prace Naukowe Uniwersytetu Ekonomicznego we Wrocławiu; 2018, 542; 67-76
1899-3192
Pojawia się w:: Prace Naukowe Uniwersytetu Ekonomicznego we Wrocławiu
Dostawca treści:: Biblioteka Nauki

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Skocz do pozycji: 5.

Tytuł:: Evaluation of cytotoxicity of sodium benzoate and fresh and boiled green chili pepper (Capsicum annuum L.) on human red blood cells
Autorzy:: Kopczyńska, Klaudia
Król, Katarzyna
Ponder, Alicja
Hallmann, Ewelina
Erniati, Erni
Rungkat, Franziska Zakaria
Powiązania:: https://bibliotekanauki.pl/articles/1162723.pdf
Data publikacji:: 2018
Wydawca:: Przedsiębiorstwo Wydawnictw Naukowych Darwin / Scientific Publishing House DARWIN
Tematy:: Capsicum annuum
antioxidant
cytotoxicity
extracts
green chili pepper
red blood cells
toxicity test
Opis:: Peppers (Capsicum spp.) are a rich source of different bioactive compounds with potential health-promoting properties. Pepper fruits have numerous uses in culinary preparations that make this one of the most important vegetables and spices. This study investigated the evaluate the antioxidant activity of green chili pepper extracts on human red blood cells by comparison of different extraction method and treatments. Two solvents (water and methanol) was used to extract from green pepper compounds (fresh and after boiling process). The cytotoxic effect of sodium benzoate and fresh and boiled green chili pepper on human red blood cells was investigated. The obtained results show the protective effect of the extract from hot chili peppers on the negative effect of sodium benzoate. This effect was significantly dependent (p<0.05) on the type of source (fresh or boiled), not on the concentration of extract. Used type of solvent had statistical significant matter in C3 concentration of fresh vegetable. The highest protection gave fresh chili pepper extract.
Źródło:: World Scientific News; 2018, 110; 1-12
2392-2192
Pojawia się w:: World Scientific News
Dostawca treści:: Biblioteka Nauki

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