Characteristics of French Fries and Potato Chips in Aspect of Acrylamide Content—Methods of Reducing the Toxic Compound Content in Ready Potato Snacks

by Agnieszka Tajner-Czopek, Agnieszka Kita, Elżbieta Rytel
Published 2021-04-01

The Free-Amino-Acid Content in Six Potatoes Cultivars Through Storage

by Anna Pęksa, Joanna Miedzianka, Agnieszka Nemś, Elżbieta Rytel
Published 2021-03-01

THE QUALITY OF FRIED SNACKS FORTIFIED WITH FIBER AND PROTEIN SUPPLEMENTS

by Agnieszka Tajner Czopek, Elżbieta Rytel, Joanna Miedzianka, Agnieszka kita, Anna Pęksa
Published 2010-05-01

EFFECT OF ADDITION OF PROTEIN PREPARATIONS ON THE QUALITY OF EXTRUDED MAIZE EXTRUDATES

by Elżbieta Rytel, Anna Pęksa, Agnieszka Tajner-Czopek, Agnieszka Kita, Tomasz Zięba, Artur Gryszkin
Published 2013-02-01

The Influence of the Production Process on the Anthocyanin Content and Composition in Dried Potato Cubes, Chips, and French Fries Made from Red-Fleshed Potatoes

by  Elżbieta Rytel, Agnieszka Tajner-Czopek, Agnieszka Kita, Agnieszka Tkaczyńska, Alicja Z. Kucharska, Anna Sokół-Łętowska
Published 2021-01-01

Study of Antioxidant Activity of some Medicinal Plants Having High Content of Caffeic Acid Derivatives

by Agnieszka Tajner-Czopek, Mateusz Gertchen, Elżbieta Rytel, Agnieszka Kita, Alicja Z. Kucharska, Anna Sokół-Łętowska
Published 2020-05-01