Zobrazeno 1 - 10
of 1 148
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
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
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
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
Autor:
Hanna Maria Baranowska, Jolanta Tomaszewska-Gras, Dorota Cais-Sokolińska, Paulina Bierzuńska, Łukasz K. Kaczyński
Publikováno v:
Mljekarstvo, Vol 67, Iss 3, Pp 188-196 (2017)
The main goal of the present study was to characterize the functional parameters of smoked soft cheese, with the emphasis on the behavior of water and milk fat, as analyzed by DSC, which was used to directly measure the melting/freezing phase transit
Externí odkaz:
https://doaj.org/article/2b38216038aa456ca0d1b3bf9502c1f3
Publikováno v:
Energies, Vol 14, Iss 12, p 3558 (2021)
Open-pit mines can cause environmental changes, such as alterations of landscape structure, hydrology, air quality, and river sediments; they can also generate cones of depression. We propose a new method for surveys of mine waters using the example
Externí odkaz:
https://doaj.org/article/fa1b052c951445a6b828edddcec46453
Autor:
Joanna Teichert, Dorota Cais-Sokolińska, Romualda Danków, Jan Pikul, Sylwia Chudy, Paulina Bierzuńska, Łukasz K. Kaczyński
Publikováno v:
Foods, Vol 9, Iss 2, p 217 (2020)
Color is important for the consumer when making a purchase decision. Mare’s milk and, thus, fermented mare’s milk is little known to consumers. Thus, it is worth presenting research showing the extent of color change during the production and sto
Externí odkaz:
https://doaj.org/article/166b9cde25db49c98e53d922e13b84d1
Autor:
Łukasz K. Kozłowski
Publikováno v:
Acta Universitatis Lodziensis. Folia Oeconomica, Vol 5, Iss 306 (2014)
Celem artykułu jest szczegółowe przedstawienie reform tworzących warunki dla wzrostu poziomu zatrudnienia, które zostały wprowadzone na Węgrzech w latach 2010-2013. Po zaprezentowaniu rezultatów wybranych przeprowadzonych dotychczas badań em
Externí odkaz:
https://doaj.org/article/930b05a2556940078f12c813b0bce8b4
Publikováno v:
Bulletin of the Polish Academy of Sciences: Technical Sciences. 2024, Vol. 72 Issue 2, p1-11. 11p.