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	Provedor de dados Ciênc. Tecnol. Aliment. (1) PAB (1) Autor Wierzbicka,Agnieszka (2) Glabska,Dominika (1) Guzek,Dominika (1) Kurek,Marcin Andrzej (1) Piwińska,Monika (1) Sakowska,Anna (1) Wyrwisz,Jarosław (1) Mais... Palavra-chave Bakery (1) Canola oil (1) Computer image analysis (1) Dietary fiber (1) Flaxseed oil (1) Functional food (1) Selenium-enriched meat (1) Sus scrofa f. domestica (1) Wheat bread (1) Β-glucan (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2015 (1) 2012 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Influence of the wheat flour extraction degree in the quality of bread made with high proportions of β-glucan Ciênc. Tecnol. Aliment. Kurek,Marcin Andrzej; Wyrwisz,Jarosław; Piwińska,Monika; Wierzbicka,Agnieszka. β-glucan is currently one of the most important bioactive substances. Hence, there is a growing interest in the production of various foods containing β-glucan. The study examines the influence of the degree of wheat flour extraction in the quality of breads with high β-glucan content. Rheological tests were conducted on dough. Volume, mass, color and texture of bread were measured after baking. We observed that increasing the degree of extraction caused an increase in the storage and loss modulus. All of the bread made from the different flours were smaller in volume after the addition of β-glucan, although the yield increased. The crumb color of β-glucan-added breads was darker than the control samples. Control samples were higher in textural parameters... Tipo: Info:eu-repo/semantics/article Palavras-chave: Wheat bread; Bakery; Dietary fiber; Β-glucan. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200273 Color of smoked loin from animals fed with bioactive compounds added to forage PAB Guzek,Dominika; Glabska,Dominika; Sakowska,Anna; Wierzbicka,Agnieszka. The objective of this work was to evaluate the influence of the breed and of the addition of bioactive substances to forage on the color of smoked pork loin. Two pig breeds (Polish Landrace and the crossbreed Polish Landrace x Duroc), three types of bioactive components (organic selenium; 2% of canola oil and 1% of flaxseed oil; and 2% of flaxseed oil and 1% of canola oil), and a control treatment were evaluated. Computer image analysis included the color assessment of muscle, fat, connective tissues, and smoked loin surface. For Polish Landrace, selenium supplementation caused higher values of red, green, and blue color components of the muscle tissue, which were lower for the crossbreed. However, there was no difference in the color components of loin... Tipo: Info:eu-repo/semantics/article Palavras-chave: Sus scrofa f. domestica; Canola oil; Computer image analysis; Flaxseed oil; Functional food; Selenium-enriched meat. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2012001000013 Registros recuperados: 2 Primeira ... 1 ... Última

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