Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Adrian Stelmasiak"'
Autor:
Maima Matin, Magdalena Koszarska, Atanas G. Atanasov, Karolina Król-Szmajda, Artur Jóźwik, Adrian Stelmasiak, Monika Hejna
Publikováno v:
Molecules, Vol 29, Iss 19, p 4695 (2024)
Algae, both micro- and macroalgae, are recognized for their rich repository of bioactive compounds with potential therapeutic applications. These marine organisms produce a variety of secondary metabolites that exhibit significant anti-inflammatory,
Externí odkaz:
https://doaj.org/article/56dd49ff6dc642b7b8b3701abf58ca53
Autor:
Arkadiusz Szpicer, Weronika Bińkowska, Adrian Stelmasiak, Magdalena Zalewska, Iwona Wojtasik-Kalinowska, Karol Piwowarski, Andrzej Półtorak
Publikováno v:
Applied Sciences, Vol 14, Iss 13, p 5567 (2024)
This study aimed to calculate the optimal thermal processing parameters for goose meat using CFD simulation. CFD provides a precise determination of heat treatment conditions by predicting protein denaturation and mass loss, leading to higher quality
Externí odkaz:
https://doaj.org/article/a37558687ffc407cb762fa03c65dd379
Autor:
Monika Marcinkowska-Lesiak, Kazem Alirezalu, Adrian Stelmasiak, Iwona Wojtasik-Kalinowska, Anna Onopiuk, Arkadiusz Szpicer, Andrzej Poltorak
Publikováno v:
Applied Sciences, Vol 13, Iss 7, p 4464 (2023)
The use of nonthermal air plasma is rapidly becoming a novel technology as an alternative source of nitrites in the meat industry. As egg white is a versatile and cost-effective ingredient commonly used to improve the texture of meat products, the ef
Externí odkaz:
https://doaj.org/article/9adcefdb6bf34dd9898c6259aa4654eb
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 834-840 (2019)
The aim of the study was to analyze the using of herbal extracts on reduced-salt smoked-steamed ham and to choose the optimal method of packaging. The 36 muscles were allocated to three groups: standard (S) with a content of NaCl = 2.5% and two exper
Externí odkaz:
https://doaj.org/article/e3438d36623c421fa0c6632bae6e855c
Autor:
Monika Marcinkowska-Lesiak, Iwona Wojtasik-Kalinowska, Anna Onopiuk, Adrian Stelmasiak, Agnieszka Wierzbicka, Andrzej Poltorak
Publikováno v:
Foods, Vol 11, Iss 16, p 2523 (2022)
This study was conducted to evaluate the possibility of using plasma-activated cow and soy milk powders as a substitute for sodium nitrite for wet curing of pork meat (m. longissimus thoracis et lumborum). Pork loin slices were cured for 4 d at refri
Externí odkaz:
https://doaj.org/article/d3967c0dcf8c4fd586387cdec48905be
Autor:
Anna Onopiuk, Klaudia Kołodziejczak, Arkadiusz Szpicer, Monika Marcinkowska-Lesiak, Iwona Wojtasik-Kalinowska, Adrian Stelmasiak, Andrzej Poltorak
Publikováno v:
Foods, Vol 11, Iss 13, p 1986 (2022)
The objective of this study was to analyze the impact of partial replacement of beef tallow with sunflower, canola, linseed, olive oil and milk fat on physical properties, oxidation stability, fatty acid profile and PAHs (polycyclic aromatic hydrocar
Externí odkaz:
https://doaj.org/article/20d94c21c19343af8a507506dcc0943d
Autor:
Anna Onopiuk, Klaudia Kołodziejczak, Monika Marcinkowska-Lesiak, Iwona Wojtasik-Kalinowska, Arkadiusz Szpicer, Adrian Stelmasiak, Andrzej Poltorak
Publikováno v:
Molecules, Vol 27, Iss 1, p 175 (2021)
Marinating is one of the most common methods of pre-processing meat. Appropriate selection of marinade ingredients can influence the physicochemical properties of the meat and can reduce the level of polycyclic aromatic hydrocarbons (PAHs) in the fin
Externí odkaz:
https://doaj.org/article/e3fed8afe16d4bc0949f94ad7b0e0b23
Publikováno v:
CyTA - Journal of Food, Vol 15, Iss 3, Pp 336-343 (2017)
The objective of the experiment was to study the influence of the intensity of light at the pork loins surface on their physicochemical and microbiological properties as a function of cold storage. Meat slices were packed in modified atmosphere packs
Externí odkaz:
https://doaj.org/article/22a117b3883b49deb88ad432d5967da2
Autor:
Anna Onopiuk, Andrzej Półtorak, Jarosław Wyrwisz, Małgorzata Moczkowska, Adrian Stelmasiak, Aleksandra Lipińska, Arkadiusz Szpicer, Magdalena Zalewska, Robert Zaremba, Maciej Kuboń, Agnieszka Wierzbicka
Publikováno v:
CyTA - Journal of Food, Vol 15, Iss 1, Pp 58-64 (2017)
The objective of the research was to determine the impact of concentration and ozonisation time on the selected chemical properties and total antioxidant capacity of ‘Honeoye’ strawberries cultivar. Efficiency of gaseous ozone usage as a method o
Externí odkaz:
https://doaj.org/article/41fdb7ff11de48378d6e50357bd94d84
Autor:
Krzysztof Damaziak, Adrian Stelmasiak, Julia Riedel, Żaneta Zdanowska-Sąsiadek, Mateusz Bucław, Dariusz Gozdowski, Monika Michalczuk
Publikováno v:
PLoS ONE, Vol 14, Iss 1, p e0210722 (2019)
Visual assessment is one of the key criteria in the sensory evaluation of foods. The appearance of food products may affect their perception by other senses, sometimes giving a false picture of their quality. A true assessment of such sensory attribu
Externí odkaz:
https://doaj.org/article/659cef51a38240e48211bb246b719555