List of works - Marcin Kurek

Application of rich in β-glucan flours and preparations in bread baked from frozen dough

scientific article published on 12 August 2019

Barley β-d-glucan - modified starch complex as potential encapsulation agent for fish oil

scientific article published on 27 August 2018

Beta-Glucan as Wall Material in Encapsulation of Elderberry (Sambucus nigra) Extract

scientific article published on 01 September 2019

Comparative analysis of the physical properties of o/w emulsions stabilised by cereal β-glucan and other stabilisers

scientific article published on 28 March 2019

Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread

scientific article published on 28 March 2018

Effect of modified atmosphere packaging on quality of bread with amaranth flour addition

scientific article published on 12 August 2019

Effect of natural flocculants on purity and properties of β-glucan extracted from barley and oat

scientific article published on 03 February 2018

Effect of oat β-glucan fiber powder and vacuum-drying on cooking quality and physical properties of pasta

scientific article

Evaluation of WBSF, Color, Cooking Loss of Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time

scientific article published on 20 February 2019

Influence of 21days of vacuum-aging on color, bloom development, and WBSF of beef semimembranosus

scientific article published on 25 July 2016

Microencapsulation of sea buckthorn oil with β-glucan from barley as coating material

scientific article published on 22 March 2019

Physical properties of muffins sweetened with steviol glycosides as the sucrose replacement

scientific article published on 31 December 2016

Profiles and concentrations of heterocyclic aromatic amines formed in beef during various heat treatments depend on the time of ripening and muscle type.

scientific article published on 16 June 2012

The Effect of Natural Antioxidants on Quality and Shelf Life of Beef and Beef Products

scientific article published on 01 December 2019

The Effect of Oat Fibre Powder Particle Size on the Physical Properties of Wheat Bread Rolls.

scientific article published on March 2016

The use of high-in-β-glucan oat fibre powder as a structuring agent in gluten-free yeast-leavened cake

scientific article published on 19 June 2019

Use of guar gum, gum arabic, pectin, beta-glucan and inulin for microencapsulation of anthocyanins from chokeberry

scientific article published on 13 February 2019

List of works by Marcin Kurek