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10.781  Articles
1 of 1.079 pages  |  10  records  |  more records»
One of ways of developing the confectionary industry is a search for raw material resources with a high content of nutrients, useful for the human organism. A promising type of such raw materials is non-traditional oil seeds, especially chia seeds. The ai... see more

One of ways of developing the confectionary industry is a search for raw material resources with a high content of nutrients, useful for the human organism. A promising type of such raw materials is non-traditional oil seeds, especially chia seeds. The ai... see more

The technological properties of chia seeds have been studied. It has been established that the degree of their swelling depends on the type of a medium (water, albumin solution, fat) and the state of seeds (whole seeds or ground seeds). It was noted that ... see more

Nowak Karina, Majsterek Szymon, Ciesielska Natalia, Sokolowski Remigiusz, Klimkiewicz Karolina, Zukow Walery. Rola nasion szalwii hiszpanskiej (chia) w zywieniu pacjentów geriatrycznych = The role of chia seeds in nutrition in geriatric patients. Journal ... see more

Yoghurt is a fermented milk product obtained from fermentation of Lactobacillus bulgaricus and Streptococcus thermophilus strains. The effect of bee pollen, chia seeds and cranberries on the viability of probiotic bacteria in yogurts during storage (21 da... see more

Dabrowski Grzegorz, Skrajda Marta. Nasiona szalwii hiszpanskiej (Salvia hispanica L.) jako zródlo skladników wykazujacych dobroczynny wplyw na ludzki organizm = Chia seeds (Salvia hispanica L.) as a source of ingredients with beneficial influence on human... see more

Palm oil mill effluent (POME) characterized with high total suspended solids (TSS) and chemical oxygen demand (COD) can pollute the waterways if not treated properly. The aim of this work is to study the alternative flocculant to replace commercial floccu... see more

Commercial wheat flour was blended with hydrated white and brown chia seeds. Changes in chemical composition was described by common analytical proves, and rheological properties of non-fermented as well as leavened dough was completely evaluated (by exte... see more

Chia seeds and watermelon rind powder were used to produce low-fat muffins in which butter has been replaced at different levels.The utilization of the fat replacers has increased the moisture content and water activity of the samples. The initial moistur... see more

1 of 1.079 pages  |  10  records  |  more records»