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Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
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CHANGES OF SELECTED PHYSICAL PROPERTIES AT WHEAT GRAIN DUE TO THERMAL PROCESSING USING INFRA-RED RADIATION
Pol. J. Food Nutr. Sci. 2007;57(Special issue 2A):3–6
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ABSTRACT
The paper addresses the influence of infra-red radiation on moisture content and compressing force of wheat grain (Zawisza cv.). The decrease was observed in moisture content of wheat grains subjected to IR radiation processing. The dependence was described using first-order regression equations. Grain’s exposure to IR resulted in a decrease of compressing force recorded directly after heating. After 48 h, values of the measured forces increased considerably and sometimes were higher than those recorded for grains that were not processed with IR.
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Digitalization of scientific manuscripts published in PJFNS quarterly to enable open access to them in the Internet – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.
Utrzymanie procedur zabezpieczających oryginalność artykułów naukowych publikowanych w kwartalniku PJFNS - zadanie finansowane w ramach umowy 607/P-DUN/2019 ze środków Ministra Nauki i Szkolnictwa Wyższego przeznaczonych na działalność upowszechniającą naukę.
Maintenance of procedures assuring originality of scientific manuscripts published in PJFNS quarterly – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.