Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Agata Bieńczak"'
Autor:
Łukasz Ignasiak, Agata Bieńczak, Paweł Woźniak, Katarzyna Kozłowicz, Renata Różyło, Jan Szczepaniak
Publikováno v:
Materials, Vol 14, Iss 22, p 6747 (2021)
The aim of the study was to assess the stresses of the structural materials of the forming module in the process of burger production from vegetable outgrades. The simulation research object was a virtual CAD 3D model of a device used for forming mul
Externí odkaz:
https://doaj.org/article/206f9549b586466ab504656720f510ef
Autor:
Katarzyna Kozłowicz, Sybilla Nazarewicz, Renata Różyło, Maciej Nastaj, Stanisław Parafiniuk, Marek Szmigielski, Agata Bieńczak, Natalia Kozłowicz
Publikováno v:
Applied Sciences, Vol 11, Iss 18, p 8598 (2021)
The aim of the study was to analyze the influence of bagasse from Moldavian dragonhead (D. moldavica L.) seeds as a source of valuable nutrients on the physicochemical properties of rice milk ice cream. The basic composition of the ice cream was modi
Externí odkaz:
https://doaj.org/article/906a194db3244e2c86786a4001698736
Autor:
Fairouz Djeghim, Hayat Bourekoua, Renata Różyło, Agata Bieńczak, Wojciech Tanaś, Mohammed Nesreddine Zidoune
Publikováno v:
Applied Sciences, Vol 11, Iss 10, p 4605 (2021)
The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread. The by-produ
Externí odkaz:
https://doaj.org/article/14a012b07a274bf4af9570a3c48e8cd4
Autor:
Jan Szczepaniak, Agata Bieńczak, Renata Różyło, Katarzyna Kozłowicz, Łukasz Ignasiak, Paweł Woźniak
Publikováno v:
Materials, Vol 14, Iss 6747, p 6747 (2021)
Materials
Volume 14
Issue 22
Materials
Volume 14
Issue 22
The aim of the study was to assess the stresses of the structural materials of the forming module in the process of burger production from vegetable outgrades. The simulation research object was a virtual CAD 3D model of a device used for forming mul
Autor:
Sybilla Nazarewicz, Maciej Nastaj, M. Szmigielski, Stanisław Parafiniuk, Katarzyna Kozłowicz, Natalia Kozłowicz, Agata Bieńczak, Renata Różyło
Publikováno v:
Applied Sciences
Volume 11
Issue 18
Applied Sciences, Vol 11, Iss 8598, p 8598 (2021)
Volume 11
Issue 18
Applied Sciences, Vol 11, Iss 8598, p 8598 (2021)
The aim of the study was to analyze the influence of bagasse from Moldavian dragonhead (D. moldavica L.) seeds as a source of valuable nutrients on the physicochemical properties of rice milk ice cream. The basic composition of the ice cream was modi
Autor:
M. Wróbel-Jędrzejewska, Katarzyna Kozłowicz, Łukasz Ignasiak, Joanna Markowska, Paweł Woźniak, Agata Bieńczak, Renata Różyło, Elżbieta Polak
Publikováno v:
Sustainability
Volume 13
Issue 16
Sustainability, Vol 13, Iss 9093, p 9093 (2021)
Volume 13
Issue 16
Sustainability, Vol 13, Iss 9093, p 9093 (2021)
The aim of the research was to develop a laboratory test stand for forming vegeburgers and to determine the carbon footprint of vegeburger production technology with the addition of frozen vegetable outgrades. This vegetable material is waste from fr
Autor:
Agata Bieńczak, Mohammed Nesreddine Zidoune, Renata Różyło, Hayat Bourekoua, Fairouz Djeghim, Wojciech Tanaś
Publikováno v:
Applied Sciences, Vol 11, Iss 4605, p 4605 (2021)
Applied Sciences
Volume 11
Issue 10
Applied Sciences
Volume 11
Issue 10
The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread. The by-produ
Autor:
Joanna Markowska, Elżbieta Polak, Liliana Rak-Urbaniak, Zuzanna Sydow, Krzysztof Bieńczak, Agata Bieńczak
Publikováno v:
PRZEMYSŁ CHEMICZNY. 1:14-17
Autor:
Krzysztof Bieńczak, Andrzej Bartczak, Liliana Rak-Urbaniak, Danuta Kalemba, Elżbieta Polak, Albin Pera, Joanna Markowska, Agata Bieńczak
Publikováno v:
PRZEMYSŁ CHEMICZNY. 1:109-113
Praca wykonana w ramach projektu „Uniwersalny aparat prozniowy z funkcją odzysku aromatu” dofinansowanego przez NCBiR nr umowy PBS3/B6/32/2015.
Parametry reologiczne cieczy modelowych wykorzystywanych do opracowania charakterystyk pomp zębatych
Autor:
Agata Bieńczak
Publikováno v:
PRZEMYSŁ CHEMICZNY. 1:20-22