J
Joanna Miedzianka
Researcher at Wroclaw University of Environmental and Life Sciences
Publications - 27
Citations - 340
Joanna Miedzianka is an academic researcher from Wroclaw University of Environmental and Life Sciences. The author has contributed to research in topics: Chemistry & Biology. The author has an hindex of 8, co-authored 23 publications receiving 219 citations.
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Content of polyphenols in coloured and yellow flashed potatoes during dices processing
Elżbieta Rytel,Agnieszka Tajner-Czopek,Agnieszka Kita,Magda Aniołowska,Joanna Miedzianka,Alicja Z. Kucharska,Anna Sokół-Łętowska,Karel Hamouz +7 more
TL;DR: The purpose of the research was to examine the effect of the laboratory production of dried potato dice on the content of phenolic compounds in one yellow-fleshed potato variety and four blue-flesh potatoes varieties.
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Sensory attributes and physicochemical features of corn snacks as affected by different flour types and extrusion conditions
Anna Pęksa,Agnieszka Kita,Ángel A. Carbonell-Barrachina,Joanna Miedzianka,Joanna Kolniak-Ostek,Agnieszka Tajner-Czopek,Elżbieta Rytel,Adam Siwek,Dorota Miarka,Wioletta Drożdż +9 more
TL;DR: In this paper, Amaranth seeds, amaranth seed, and pumpkin flesh were added to corn grits in two-screw extrusion at the head zone temperatures of 120, 140, or 160°C and two levels of screw rotation speed (200 and 300 rpm).
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Properties of acetylated potato protein preparations
TL;DR: In this paper, the influence of protein isolation from potato juice and acetylation on the chemical composition and chosen functional properties of obtained potato protein preparations was determined by thermal coagulation and membrane technology.
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Effect of pH on phosphorylation of potato protein isolate.
Joanna Miedzianka,Anna Pęksa +1 more
TL;DR: Potato protein isolate was phosphorylated with sodium trimetaphosphate at ambient temperature and various reaction pH to improve the functional properties without impairing the nutritional availability and changes in chemical composition, functional properties and phosphorus were determined.
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Improving the properties of fodder potato protein concentrate by enzymatic hydrolysis.
Joanna Miedzianka,Anna Pęksa,Marta Pokora,Elżbieta Rytel,Agnieszka Tajner-Czopek,Agnieszka Kita +5 more
TL;DR: In this article, protein hydrolysates of profitable properties were prepared from the fodder potato protein concentrate using commercial available enzyme (Alcalase) over a 2 and 4 h incubation period.