Zobrazeno 1 - 10
of 367
pro vyhledávání: '"Łukasz K"'
Autor:
Łukasz K. Kaczyński
Publikováno v:
Foods, Vol 13, Iss 23, p 3789 (2024)
Packaging is an integral part of every food product, especially cheese. An important goal is to protect the product from spoiling and drying out. Two types of cheese were tested: soft goat’s cheese and hard goat’s cheese. They were evaluated for
Externí odkaz:
https://doaj.org/article/1f31bf32a83b4c2998a68ceacb03ca02
Publikováno v:
Bulletin of the Polish Academy of Sciences: Technical Sciences. 2024, Vol. 72 Issue 2, p1-11. 11p.
Akademický článek
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Autor:
Paulina Bielska, Dorota Cais-Sokolińska, Joanna Teichert, Jakub Biegalski, Łukasz K. Kaczyński, Sylwia Chudy
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-9 (2021)
Abstract The aim of the research was to check how the addition of honeydew honey and various compositions of starter cultures affects the water holding capacity, water activity, color, syneresis and consistency of the obtained kefir in the context of
Externí odkaz:
https://doaj.org/article/fd77d28d9d814354bc5d69c33625cea3
Milk fermentation affects amino acid and fatty acid profile of mare milk from Polish Coldblood mares
Autor:
Teichert, Joanna, Cais-Sokolińska, Dorota, Bielska, Paulina, Danków, Romualda, Chudy, Sylwia, Kaczyński, Łukasz K., Biegalski, Jakub
Publikováno v:
In International Dairy Journal October 2021 121
Publikováno v:
In The British Accounting Review July 2021 53(4)
Autor:
Sylwia Chudy, Dorota Cais-Sokolińska, Joanna Teichert, Paulina Bielska, Łukasz K. Kaczyński, Jakub Biegalski
Publikováno v:
Mljekarstvo, Vol 71, Iss 4, Pp 237-247 (2021)
In this research the effect of the addition of sea buckthorn puree (Hippophae rhamnoides L.) to goat cream butter was examined via analysis of its textural, physicochemical and sensory properties. Consumer acceptance was assessed. The addition of sea
Externí odkaz:
https://doaj.org/article/4f738f8423d243b9a99177350387cd61
Autor:
Tomaszewska-Gras, Jolanta, Cais-Sokolińska, Dorota, Bierzuńska, Paulina, Kaczyński, Łukasz K., Walkowiak, Katarzyna, Baranowska, Hanna M.
Publikováno v:
In International Dairy Journal August 2019 95:18-24
Publikováno v:
Applied Sciences, Vol 12, Iss 22, p 11639 (2022)
The aim of this study was to analyze the inhibition of galactooligosaccharide (GOS) degradation in heat-treated milk with permeate obtained by microfiltration and concentrated by ultrafiltration. An attempt was made to obtain raw material with a desi
Externí odkaz:
https://doaj.org/article/50cf3cc8c14a4ba68b9dac4417cfbd8f