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Search: authors:"Agata Górska"

6 papers found.
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Application of the calorimetric and spectroscopic methods in analytical evaluation of the human milk fat substitutes

The aim of this paper was the analytical evaluation of human milk fat substitutes (HMFS) by the calorimetric and spectroscopic methods. The HMFS were obtained by enzymatic interesterification of blend of lard or milk fat with rapeseed oil and concentrate of fish oil. The enzymatic reactions were carried out at 60, 70, and 80 °C for 2 h. A commercially immobilized 1,3-specific ...

Effect of composition and drying method on glass transition temperature, water sorption characteristics and surface morphology of newly designed β-lactoglobulin/retinyl palmitate/disaccharides systems

In the study, MDSC method was used to evaluate thermal properties of β-lactoglobulin–retinyl palmitate products enriched in disaccharides. Additionally, sorption behavior of powders was determined to define their stability. The obtained powders were also examined and visualized with scanning electron microscopy to find the relationship between food processing conditions and ...

The influence of trehalose–maltodextrin and lactose–maltodextrin matrices on thermal and sorption properties of spray-dried β-lactoglobulin–vitamin D3 complexes

In the study, the effect of lactose–maltodextrin and trehalose–maltodextrin matrices on the glass transition temperatures and moisture sorption characteristics of spray-dried β-lactoglobulin–vitamin D3 complexes was investigated. Incorporation of sugars into complexes can influence the thermal properties and moisture sorption characteristics of powders. The glass transition ...

The use of DSC and FT-IR spectroscopy for evaluation of oxidative stability of interesterified fats

The aim of this paper was to assess the oxidative stability of structured lipids synthesized by enzymatic interesterification of a blend of lard and rapeseed oil with concentrates of n − 3 fatty acids. Differential scanning calorimetry was used to evaluate the oxidation induction time of interesterified fats as a parameter assessing resistance of tested fats to their ...

The use of moisture sorption isotherms and glass transition temperature to assess the stability of powdered baby formulas

The influence of adverse conditions of environment in the case of baby formulas, which are multiple mixtures, should be minimised. Water activity (a w) and moisture content, correlated through sorption isotherms, and glass transition temperature have been considered relevant parameters to describe food stability. The aim of the study was to analyse water activity and glass ...

Use of GC and PDSC methods to characterize human milk fat substitutes obtained from lard and milk thistle oil mixtures

The aim of this study was the analytical evaluations of human milk fat substitutes (HMFS) synthesized via enzymatic interesterification of lard and milk thistle oil mixtures by a immobilized commercial sn-1,3-specific lipase, using calorimetric and chromatographic methods. The mixtures of lard and milk thistle oil at mass ratio 6:4 and 8:2 were interesterified for 2, 4 and 6 h at ...