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Search: authors:"Iwona Konopka"

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Supercritical CO2 extraction in chia oils production: impact of process duration and co-solvent addition

Czaplicki 1 Iwona Konopka 2 & Grzegorz Da ̨browski 3 Chair of Plant Food Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn , Pl. Cieszyn ́ski 1, 10-726 Olsztyn

Sensory, Physico-Chemical and Water Sorption Properties of Corn Extrudates Enriched with Spirulina

This study compares the quality of extrudates made from corn grits with the addition of up to 8% of spirulina powder. The sensory properties (shape, color, aroma, taste and crispness), chemicals (content of water, protein, fat, ash, fiber, carbohydrates, carotenoids, chlorophyll and phycocyanin) and physical properties (color, water absorption index, expansion indices, texture...

Effect of Sea-Buckthorn (Hippophaë rhamnoides L.) Pulp Oil Consumption on Fatty Acids and Vitamin A and E Accumulation in Adipose Tissue and Liver of Rats

An in vivo experiment was conducted to determine the effect of sea-buckthorn pulp oil feeding on the fatty acid composition of liver and adipose tissue of Wistar rats and the liver accumulation of retinol, its esters and α-tocopherol. For a period of 28 days, rats were given a modified casein diet (AIN-93) in which sea-buckthorn pulp oil, soybean oil and pork lard were used as...