PHYSICO-CHEMICAL PROPERTIES OF DEFATTED STARCHES.

After defatting at 25^oC with chloroform/methanol/water mixture or at 80^oC with n-propanol/water mixture, wheat, corn and oat starches had lower contents of fat and phosphorus, higher swelling capacity and water solubility, and lower pasting temperature and maximum viscosity than native starches. In contrast to oat starch, wheat and corn starches had increased specific surface area after defatting. It was also observed an increase of volume of mesopores, although their average diameter changed a little.

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PEA STARCH AS THE BASIC MATERIAL FOR PHYSICAL MODIFICATION BY ITERATED SYNERESIS.

Chemical Characterization of Canola and Sunflower Oil Deodorizer Distillates

INFLUENCE OF PH₁ OF FATTENERS’ MUSCULUS LONGISSIMUS LUMBORUM ON THE CHANGES OF ITS QUALITY

PHYSICO-CHEMICAL PROPERTIES OF OXIDISED STARCHES OF DIFFERENT ORIGIN.

CHARACTERISATION OF BARLEY STARCHES AND THEIR MODIFIED PREPARATIONS.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.