Wydział Nauk o Żywności i Rybactwa

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https://oa.zut.edu.pl/handle/20.500.12539/11

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Przeglądaj Wydział Nauk o Żywności i Rybactwa wg Autor "Bortnowska, Grażyna"

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  • Miniatura
    PozycjaOpen Access
    Emulsje spożywcze : bioskładniki, reometria rotacyjna i oscylacyjna, innowacyjne technologie
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2017) Bortnowska, Grażyna; ; Zachodniopomorski Uniwersytet Technologiczny w Szczecinie. Wydział Nauk o Żywności i Rybactwa
  • Miniatura
    PozycjaOpen Access
    Wpływ dodatku inuliny na uwalnianie się $(+)-karwonu z niskotłuszczowych emulsji typu o/w, stabilizowanych żółtkiem jaja w proszku lub kazeinianem sodu
    (Wydawnictwo Akademii Rolniczej w Szczecinie, 2007) Bortnowska, Grażyna; Iwański, Robert; Akademia Rolnicza w Szczecinie. Katedra Technologii Żywności; Akademia Rolnicza w Szczecinie. Katedra Technologii Żywności
    Release of S(+)-carvone, significant sensory aroma compound of caraway oil, from model emulsions stabilized by dried egg yolk or sodium caseinate in which part of oil was replaced by carbohydrate based fat replacer - inulin applied as commercial product Frutafit®Tex, was studied with the use of gas chromatograph coupled with mass spectrometer (GC-MS) and static headspace method. lt was found that increase of Frutafit® Tex concentration, in fat component, caused higher relative release of S(+)-carvone from low-fat oil-in-water emulsions particularly when l t5 of oil replaced by Frutafit®Tex. The studies also showed that the best stabilization of S(+)-carvone was achieved in emulsions stabilized by addition of 6% sodium caseinate with 30 and / t5 of oil replaced by Frutafit®Tex (samples B, C) and in emulsions made with 6% of dried egg yolk in which 80% of oil substituted with the same fat replacer (samples D). Changes of the viscosity caused by addition of Frutafit®Tex probably did not influence S(+)-carvone release from model emulsions.
  • Miniatura
    PozycjaOpen Access
    Wpływ nośnika aromatu kminkowego na uwalnianie się karwonu i limonenu z emulsji o/w w zależności od rodzaju emulgatora
    (Wydawnictwo Naukowe Akademii Rolniczej w Szczecinie, 2008) Bortnowska, Grażyna; Akademia Rolnicza w Szczecinie. Katedra Technologii Żywności
    Static headspace analyses showed that caraway aroma carriers (ethanol, propylene glycol and vegetable oil) as well as emulsifiers (albumin, dried egg, dried egg yolk, sodium dodecyl sulfate - SDS and its mixtures with glycerol monostearate) changed statistically significant release of carvone and limonene from flavoured emulsions containing 10% of oil. The highest release of carvone and limonene to the headspace was found in emulsions aromatized with flavouring containing ethanol as the aroma compounds carrier and the lowest when oil as the carrier was applied. Addition of dried egg yolk clearly decreased quantity of the aroma compounds released to the headspace in comparison to the samples stabilized by albumin similarly as mixtures of SDS with glycerol monostearate in relation to the samples containing only SDS. A very good similarity between results from static headspace and sensory odour intensity analyses was indicated in all samples with addition of flavouring containing oil as the aroma compounds carrier.
  • Miniatura
    PozycjaOpen Access
    Wpływ wybranych obróbek termicznych na skład lotnych substancji zapachowych aromatu kminkowego w modelowej potrawie z drobiu.
    (Wydawnictwo Akademii Rolniczej w Szczecinie, 2005) Bortnowska, Grażyna; Akademia Rolnicza w Szczecinie. Katedra Technologii Żywności
    Effects of selected thermal treatments on composition of caraway flavouring volatiie components released into the layer immediately above the food were followed in a model poultry dish. The quality of volatiles in vapours of the modet dish headspace was found to be independent of the thermal treatment applied. On the other hand, the quantity of the volatile compounds clearly depended on the treatment used, particularly in previously frozen dishes . The caraway aroma over a model dish cooked in a convection-steam oven and in a microwave oven was slightly more intensive than that over a dish cooked in a traditional way. Thermal treatment, applied to a frozen dish, in a convection-steam oven with a simultaneous application of steam and hot air was most effective in restricting the release of volatiles into the dish headspace.