Zobrazeno 1 - 10
of 77
pro vyhledávání: '"Agnieszka Ciurzyńska"'
Publikováno v:
Applied Sciences, Vol 14, Iss 12, p 5215 (2024)
The aim of this study was to analyze the selected physical properties of vegetable bars coated with a coating based on pork gelatin (8% or 12%) with (25% or 50%) or without vegetable broth. The scope of work included developing the composition of edi
Externí odkaz:
https://doaj.org/article/9cef6a27d85c47a18adc0e7db2a41aaa
Publikováno v:
Gels, Vol 10, Iss 5, p 340 (2024)
Edible hydrogel coatings or films in comparison to conventional food packaging materials are characterized as thin layers obtained from biopolymers that can be applied or enveloped onto the surface of food products. The use of lipid-containing hydrog
Externí odkaz:
https://doaj.org/article/ec89a997fa644e15b0f9bd6cf8ff1ce5
Publikováno v:
Polymers, Vol 16, Iss 7, p 1009 (2024)
The aim of this work was to develop edible films derived from gelatin and beef broth and to analyze the physical properties of the output products. The presented research is important from the point of view of searching for food packaging solutions t
Externí odkaz:
https://doaj.org/article/ac9888c1e7094cfab29494f977f6ada9
Publikováno v:
Materials, Vol 17, Iss 4, p 937 (2024)
To optimize the functional properties of edible films or coatings, mixtures of several ingredients are used, including food processing by-products. In this way, pectin from fruit pomace, whey proteins from whey as a by-product of rennet cheese produc
Externí odkaz:
https://doaj.org/article/90da2d9de64d42adb8a5a8e7f486e204
Publikováno v:
Polymers, Vol 15, Iss 21, p 4231 (2023)
Several consumable substances, including fruit and vegetable purees, extracts, juices, and plant residue, were analyzed for their matrix-forming potential. These matrices serve as the basis for the production of edible films, sheets, and coatings tha
Externí odkaz:
https://doaj.org/article/f684dbf86bf6497b91aad536e789386a
Autor:
Magdalena Karwacka, Martyna Gumkowska, Katarzyna Rybak, Agnieszka Ciurzyńska, Monika Janowicz
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 71, Iss 4, Pp 451-461 (2021)
The food industry is committed to supplying nutritious products that are attractive and convenient for consumers. Freeze-dried fruit and vegetable snacks that exemplify such products are difficult to obtain since it is necessary to use a carrier agen
Externí odkaz:
https://doaj.org/article/f31fa6fe9551403fbb4b78cd1c5d1730
Autor:
Monika Janowicz, Justyna Kadzińska, Joanna Bryś, Agnieszka Ciurzyńska, Magdalena Karwacka, Sabina Galus
Publikováno v:
Molecules, Vol 28, Iss 12, p 4626 (2023)
Highly methylated apple pectin (HMAP) and pork gelatin (PGEL) have been proposed as gelling agents for pumpkin purée-based films. Therefore, this research aimed to develop and evaluate the physiochemical properties of composite vegetable films. Gran
Externí odkaz:
https://doaj.org/article/0335109b2f0f41e0a7ed42cce25c1578
Autor:
Monika Janowicz, Justyna Kadzińska, Agnieszka Ciurzyńska, Karolina Szulc, Sabina Galus, Magdalena Karwacka, Małgorzata Nowacka
Publikováno v:
Applied Sciences, Vol 13, Iss 12, p 6959 (2023)
The work aimed to investigate the rheological properties and the gelling process of selected film-forming solutions obtained based on hydrocolloids, such as sodium alginate, highly methylated pectin, and soy protein isolate with the addition of pumpk
Externí odkaz:
https://doaj.org/article/97845db78a1942bbb5295c0f82c02c11
Autor:
Jolanta Kowalska, Dorota Miarka, Agata Marzec, Agnieszka Ciurzyńska, Monika Janowicz, Sabina Galus, Hanna Kowalska
Publikováno v:
Applied Sciences, Vol 13, Iss 6, p 3906 (2023)
The main research objective of the work was to demonstrate that the low-temperature sous-vide method allows obtaining a culinary product with selected physical, chemical, microbiological, and sensory properties that are more favorable compared to the
Externí odkaz:
https://doaj.org/article/511208f11e3e4e609e9fb5d138f76948
Autor:
Agnieszka Ciurzyńska, Monika Janowicz, Magdalena Karwacka, Sabina Galus, Jolanta Kowalska, Klaudia Gańko
Publikováno v:
Applied Sciences, Vol 12, Iss 20, p 10588 (2022)
The study investigated the effect of a combination of drying techniques: convection, microwave, and freeze-drying, on selected physical properties of the dried material (carrot) to determine which form of hybrid drying is the best alternative to trad
Externí odkaz:
https://doaj.org/article/3083ed6d74024d8db3a89473a3bf80f4