Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Agata Blicharz-Kania"'
Autor:
Zbigniew Kobus, Monika Krzywicka, Agata Blicharz-Kania, Alicja Bosacka, Anna Pecyna, Eva Ivanišová, Katarzyna Kozłowicz, Eva Kovačiková
Publikováno v:
Molecules, Vol 29, Iss 16, p 3801 (2024)
Gluten-free bread is increasingly popular among individuals with celiac disease, and The incorporation of mushroom flour offers a novel method to enhance its nutritional profile, antioxidant content, and sensory properties. This study aimed to evalua
Externí odkaz:
https://doaj.org/article/bb19e25648df4a449057692ab68a98da
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-10 (2023)
Abstract An increase in the demand for cold-pressed vegetable oils can be observed, e.g. from sunflower. The press cake formed during sunflower oil production can also be an important source of protein, carbohydrates, and phenolic compounds. The aim
Externí odkaz:
https://doaj.org/article/3e1496b6900746419014da32e8194441
Autor:
Anna Pecyna, Monika Krzywicka, Agata Blicharz-Kania, Agnieszka Buczaj, Zbigniew Kobus, Beata Zdybel, Marek Domin, Dariusz Siłuch
Publikováno v:
Applied Sciences, Vol 14, Iss 4, p 1561 (2024)
The purpose of this study was to determine the impact of the pomace drying methods (freeze-drying and convection-drying) and their percentage (0–10%) on selected physicochemical properties of gluten-free bread. The contents of nutrients (protein, f
Externí odkaz:
https://doaj.org/article/3850b13819614f26a97a2e5bb0ffd20f
Autor:
Agata Blicharz-Kania, Kostiantyn Vasiukov, Agnieszka Sagan, Dariusz Andrejko, Weronika Fifowska, Marek Domin
Publikováno v:
Applied Sciences, Vol 13, Iss 18, p 10531 (2023)
Cereal bars are so-called convenience foods. Consumers value these products as a healthier alternative to traditional chocolate bars. Since these snacks usually contain added dried fruit, they have high potential for the utilisation of waste material
Externí odkaz:
https://doaj.org/article/29980da1f6144198a25e798738f54d92
Autor:
Anna Wirkijowska, Piotr Zarzycki, Dorota Teterycz, Agnieszka Nawrocka, Agata Blicharz-Kania, Paulina Łysakowska
Publikováno v:
Applied Sciences, Vol 13, Iss 16, p 9312 (2023)
Worldwide, there is a significant amount of food waste, highlighting the need to reduce waste throughout the production process. This study investigated the impact of incorporating vegetable processing waste from tomatoes (TP) and bell peppers (PB) o
Externí odkaz:
https://doaj.org/article/1bf3a7eb17a24c2b8aa219565190c09f
Publikováno v:
Applied Sciences, Vol 12, Iss 19, p 9966 (2022)
The aim of the study was to investigate the properties of oat cookies fortified with poppy seed cake. The modification of the recipe and the supplementation with the by-product improved the nutritional value and maintained the overall sensory accepta
Externí odkaz:
https://doaj.org/article/ee4efad1e1244a6f8a60461a5ea1d3e6
Autor:
Ada Krawęcka, Aldona Sobota, Eva Ivanišová, Ľuboš Harangozo, Veronika Valková, Ewelina Zielińska, Agata Blicharz-Kania, Beata Zdybel, Sylwia Mildner-Szkudlarz
Publikováno v:
Molecules, Vol 27, Iss 19, p 6342 (2022)
Pasta is a good carrier for plant enrichment substances due to its popularity among consumers. The purpose of the study was to investigate the functional potential and optimize the recipe of pasta made from durum semolina with the addition of black c
Externí odkaz:
https://doaj.org/article/a277e91b040b4fae8c61500007d5c72a
Autor:
Joanna Szyszlak-Bargłowicz, Tomasz Słowik, Grzegorz Zając, Agata Blicharz-Kania, Beata Zdybel, Dariusz Andrejko, Sławomir Obidziński
Publikováno v:
Energies, Vol 14, Iss 14, p 4167 (2021)
The process of pelleting miscanthus biomass often encounters issues related to the low durability of the obtained pellets and high energy inputs. To solve these issues, the use of copra meal as a supplement is proposed. This paper presents the result
Externí odkaz:
https://doaj.org/article/f4d74c770b83479ca423d68ffddaed25
Autor:
Piotr Zarzycki, Emilia Sykut-Domańska, Aldona Sobota, Dorota Teterycz, Ada Krawęcka, Agata Blicharz-Kania, Dariusz Andrejko, Beata Zdybel
Publikováno v:
Foods, Vol 9, Iss 4, p 404 (2020)
Pasta production is a good opportunity for product innovation in different forms. The aim of this work was to assess the use of flaxseed components for pasta production. We examined the chemical composition and cooking quality, at different contents
Externí odkaz:
https://doaj.org/article/205af46e02f845dcbc41b442369570a1
Publikováno v:
1st International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: ENVIRONMENT – PLANT – ANIMAL – PRODUCT.