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food science & technology (7) 7
free radicals (7) 7
chemistry, applied (6) 6
polymer science (5) 5
starch (5) 5
analysis (4) 4
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Food science & technology, ISSN 0023-6438, 09/2020, Volume 131, p. 109651
Solid-state fermentation is applied to increase the nutritional value of plant materials which can be accompanied by the enrichment in antioxidant compounds.... 
Solid-state fermentation | Aspergillus oryzae | Flaxseed oil cake | Neurospora intermedia
Journal Article
Starch ‐ Stärke, ISSN 0038-9056, 11/2013, Volume 65, Issue 11-12, pp. 912 - 922
The aim of this work was to evaluate the effect of potassium and magnesium treatment on physicochemical and rheological properties of native potato, corn, and... 
Free radicals | Magnesium | Starch | Potassium | Physicochemical properties | BEHAVIOR | FOOD SCIENCE & TECHNOLOGY | IONS | RETROGRADATION | SUGARS | WHEAT | GELATINIZATION | Free radicals (Chemistry) | Analysis
Journal Article
European Food Research and Technology, ISSN 1438-2377, 8/2013, Volume 237, Issue 2, pp. 167 - 177
... • Małgorzata Ba ˛czkowicz • Teresa Fortuna • Agnieszka Kura • Maria Łabanowska • Magdalena Kurdziel Received: 3 November 2012 / Revised: 29 January 2013 / Accepted: 15... 
Biotechnology | Chemistry | Analytical Chemistry | Food Science | Free radicals | Teas | Antioxidant activity | Forestry | Agriculture | Flavan-3-ols | EPR spectroscopy | CAPACITY | MECHANISM | EPR | FOOD SCIENCE & TECHNOLOGY | IONS | FLAVONOIDS | CATECHINS | GREEN | ELECTRON-PARAMAGNETIC-RESONANCE | ANTIOXIDANT | BLACK | Antioxidants | Enzymes | Catechin | Analysis | Quinone | Liquid chromatography | Free radicals (Chemistry) | Studies | Tea | Food science | Functional foods & nutraceuticals
Journal Article
Starch ‐ Stärke, ISSN 0038-9056, 11/2014, Volume 66, Issue 11-12, pp. 1049 - 1059
This study was aimed at establishing the effect of saturating starches from different botanical origins with iron ions on selected physicochemical properties... 
Enrichment | Iron | Starch | Chemically modified starch | PHOSPHORUS | WAXY | PARAMAGNETIC-RESONANCE SPECTROSCOPY | EPR | FOOD SCIENCE & TECHNOLOGY | HYDROLYSIS | CARBOHYDRATE RADICALS | GELATINIZATION | PHYSICOCHEMICAL PROPERTIES | POLYSACCHARIDES | GENERATION
Journal Article
Cereal Chemistry, ISSN 0009-0352, 05/2017, Volume 94, Issue 3, pp. 491 - 496
This experiment was aimed at comparing the sensory, nutritional, and bioactive parameters of tempe‐type products obtained from quinoa seeds by means of... 
FERMENTATION | CHENOPODIUM-QUINOA | CHEMISTRY, APPLIED | ANTIOXIDANT | FOOD SCIENCE & TECHNOLOGY
Journal Article
Journal of Food Processing and Preservation, ISSN 0145-8892, 04/2016, Volume 40, Issue 2, pp. 298 - 305
The effect of fermentation with Rhizopus oligosporus, roasting and cooking on functional parameters and nutritional composition of unroasted buckwheat groats... 
CAPACITY | PHYTATE | PRODUCTS | GRAIN | FOOD SCIENCE & TECHNOLOGY | COMPONENTS | BIOAVAILABILITY | RHIZOPUS-OLIGOSPORUS | FOOD | Antioxidants | Fermentation | Comparative analysis | Gluten | Cooking | Heating | Ovenware | Buckwheat | Roasting | Tempe
Journal Article
Ortopedia, traumatologia, rehabilitacja, ISSN 1509-3492, 2008, Volume 10, Issue 5, pp. 478 - 485
Balance control in elderly patients is the area of interest of many researchers. The results of their studies suggest that the measurement of shifts in the... 
Aged - physiology | Geriatric Assessment | Accidental Falls - prevention & control | Humans | Female | Male | Postural Balance - physiology | Gait - physiology | Psychomotor Performance - physiology
Journal Article
Carbohydrate Polymers, ISSN 0144-8617, 2003, Volume 52, Issue 3, pp. 263 - 268
Studies are presented on bismuth (III) and bismuth (V) derivatives of starch. Bismuth (III) derivatives of starch were prepared by reaction of either bismuth... 
Bismuth | Thermogravimetric analysis | Potato starch | Starch–metal complexes | Starch-metal complexes | POLYMER SCIENCE | starch-metal complexes | potato starch | CHEMISTRY, ORGANIC | thermogravimetric analysis | CHEMISTRY, APPLIED | bismuth
Journal Article
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality, ISSN 1425-6959, 2012, Volume 19, Issue 6, pp. 152 - 166
Journal Article
Annals of nutrition and metabolism, ISSN 0250-6807, 10/2017, Volume 71, p. 1255
Background and objectives: Sensory experience as a multi-modal perception, memory aspect, expectations and context of consumption influence the formation of... 
Vegetables | Conferences | Consumers | Yogurt | Neophobia | Fruits | Food selection | Sensory integration | Teenagers | Children | Adolescents | Food | Eating | Nutrition | Sensory systems | Food production | Workshops | Food products | Smell | Consumer behavior | Storage conditions | Packaging | Sensory properties | Odor | Chemosensory perception | Habits
Journal Article
Carbohydrate Polymers, ISSN 0144-8617, 1997, Volume 34, Issue 1, pp. 1 - 7
Potato and maize starch was titanated with titanium (IV) ethoxide. In both cases titanium was bound via the valence bond to the oxygen atom of the glucose unit... 
CHEMISTRY, ORGANIC | POLYMER SCIENCE | CHEMISTRY, APPLIED
Journal Article
Journal of Polymers and the Environment, ISSN 1566-2543, 4/2003, Volume 11, Issue 2, pp. 75 - 83
Journal Article
Carbohydrate Polymers, ISSN 0144-8617, 12/1998, Volume 34, Issue 4, pp. 303 - 308
Journal Article
European food research & technology, ISSN 1438-2377, 10/1998, Volume 207, Issue 4, p. 299
aAmaranthus waxy starch was blended and kneaded with d-fructose, d-glucose, sucrose, egg albumin and/or ethyl stearate to form semiartificial complexes. These... 
Thermal properties | Measurement | Starch | Materials | Free radicals (Chemistry)
Journal Article
Carbohydrate Polymers, ISSN 0144-8617, 1997, Volume 34, Issue 4, pp. 303 - 308
Several varieties of flours were subjected to thermolysis up to 400 °C. The thermal characteristics of 13 flours were similar for all flours except soy. The... 
CHEMISTRY, ORGANIC | POLYMER SCIENCE | CHEMISTRY, APPLIED
Journal Article
Zeitschrift für Lebensmitteluntersuchung und -forschung A, ISSN 1431-4630, 10/1998, Volume 207, Issue 4, pp. 299 - 303
Amaranthus waxy starch was blended and kneaded with d-fructose, d-glucose, sucrose, egg albumin and/or ethyl stearate to form semiartificial complexes. These... 
Starch thermolysis | Starch complexes | Amaranthus starch | Free radicals | free radicals | starch complexes | starch thermolysis | THERMAL-DECOMPOSITION | FOOD SCIENCE & TECHNOLOGY
Journal Article
Acta Poloniae Pharmaceutica - Drug Research, ISSN 0001-6837, 2001, Volume 58, Issue 6, pp. 447 - 452
Metal alkoxides [Cr(III), Mg(II), Mo(V), V(III), and W(V)] taken in 1:1 equimolar proportions, calculated per one D-glucose unit, reacted with a pregelatinized... 
Chromium(III) | Magnesium(II) | Potato starch | Tungsten(V) | Bioelements | Molybdenum(V) | Vanadium(III) | Hydrolysis | Starch - chemistry | Solanum tuberosum - chemistry | Electron Probe Microanalysis | Thermogravimetry | Amylopectin - chemistry | Metals, Heavy - chemistry
Journal Article
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