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International Journal of Food Sciences and Nutrition Volume 63, 2012 - Issue 1
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The influence of extrusion process on myo-inositol phosphate content and profile in snacks containing rye bran

H. GambuśFaculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149, Kraków, PolandCorrespondence[email protected]
,
A. Matusz-MirlakFaculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149, Kraków, Poland
,
R. DulińskiFaculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149, Kraków, Poland
,
R. ZiobroFaculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149, Kraków, Poland
&
A. GolachowskiFaculty of Food Science, Wrocław University of Environmental and Life Sciences, ul. C.K., Norwida 25, 50-375, Wrocław, Poland
Pages 41-44 | Published online: 30 Jun 2011

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Read on this site (2)

Robert Duliński, Anna Starzyńska-Janiszewska, Łukasz Byczyński & Urszula Błaszczyk. (2017) Myo-inositol phosphates profile of buckwheat and quinoa seeds: Effects of hydrothermal processing and solid-state fermentation with Rhizopus oligosporus. International Journal of Food Properties 20:9, pages 2088-2095.
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R. Duliński, E. K. Cielecka, M. Pierzchalska, Ł. Byczyński & K. Żyła. (2016) Profile and bioavailability analysis of myo-inositol phosphates in rye bread supplemented with phytases: a study using an in vitro method and Caco-2 monolayers. International Journal of Food Sciences and Nutrition 67:4, pages 454-460.
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Articles from other publishers (6)

Anna Starzyńska-Janiszewska, Bożena Stodolak, Robert Duliński, Carmen Fernández-Fernández, Beatriz Martín-García & Ana María Gómez-Caravaca. (2023) Evaluation of saponin and phenolic profile of quinoa seeds after fungal fermentation. Journal of Cereal Science 111, pages 103656.
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Sergio Chevilly, Laura Dolz-Edo, José Blanca, Lynne Yenush & José M. Mulet. (2023) Identification of Distinctive Primary Metabolites Influencing Broccoli (Brassica oleracea, var. Italica) Taste. Foods 12:2, pages 339.
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Alessandra Marti & Catrin Tyl. 2023. Sustainable Food Science - A Comprehensive Approach. Sustainable Food Science - A Comprehensive Approach 1 15 .
Catrin Tyl, Andrea Bresciani & Alessandra Marti. (2021) Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks. Foods 10:9, pages 2024.
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Anna Starzyńska-JaniszewskaBożena StodolakRobert DulińskiBarbara MickowskaRenata Sabat. (2017) Fermentation of Colored Quinoa Seeds with Neurospora intermedia to Obtain Oncom-Type Products of Favorable Nutritional and Bioactive Characteristics . Cereal Chemistry Journal 94:3, pages 619-624.
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J. Sibakov, P. Lehtinen & K. Poutanen. 2013. Fibre-Rich and Wholegrain Foods. Fibre-Rich and Wholegrain Foods 170 192 .

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