Interakcje skrobi różnego pochodzenia botanicznego z nieskrobiowymi hydrokoloidami polisacharydowymi

• Autorzy: Marek Sikora , Magdalena Krystyjan

Warianty tytułu

Interactions Between Starch from Different Botanical Sources and Non-Starchy Hydrocolloids

• Języki publikacji: PL

Abstrakty

Celem pracy było uaktualnienie stanu wiedzy z zakresu interakcji skrobi z nieskrobiowymi hydrokoloidami, który przedstawiono w kwartalniku "Żywność" 2003, 1 (34) Supl. W obecnym opracowaniu uwypuklono zagadnienia związane z możliwościami analizy oraz wskazana na niektóre aspekty aplikacyjne mieszanych układów skrobi z nieskrobiowymi hydrokoloidami w przemyśle spożywczym. (abstrakt oryginalny)

EN

The objective of this paper was to update the state of knowledge of interactions between starch and non-starchy hydrocolloids as presented in the quarterly "Żywność" (Food) 2003, 1 (34) Supl. In this paper, the issues are emphasised, which refer to the potential options offered by the analysis, and some application aspects of blended starch - hydrocolloid systems in food industry are pointed out. (original abstract)

Słowa kluczowe

PL

Żywność; Technologia produkcji żywności; Właściwości reologiczne; Dodatki funkcjonalne do żywności

EN

Food; Food production technology; Rheological properties; Functional food additives

• Czasopismo: Żywność: nauka - technologia - jakość
• Rocznik: 15 (2008)
• Numer: nr 1 (56)
• Strony: 23--40

Twórcy

autor

Marek Sikora

• Akademia Rolnicza w Krakowie

autor

Magdalena Krystyjan

• Akademia Rolnicza w Krakowie

Bibliografia

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