Zobrazeno 1 - 10
of 58
pro vyhledávání: '"Agnieszka MAKOWSKA"'
Publikováno v:
Applied Sciences, Vol 13, Iss 13, p 7840 (2023)
Bread is consumed by people all over the world. Its quality may be modified by the application of other raw materials or changes in production technology. The addition of flax cake (FC) and lupine flour (LF) was proposed as a modification of the nutr
Externí odkaz:
https://doaj.org/article/9efabfece85248d8965ef10a499b29b0
Autor:
Eva Ivanišová, Matej Čech, Peter Hozlár, Grzegorz Zaguła, Dorota Gumul, Olga Grygorieva, Agnieszka Makowska, Przemysław Łukasz Kowalczewski
Publikováno v:
Applied Sciences, Vol 13, Iss 7, p 4485 (2023)
This paper is a report on the nutritional composition (dry matter, total protein, fat, crude fibre, ash, β-glucan content, and selected mineral compounds), antioxidant (antioxidant activity with the DPPH method and total anthocyanin content), physic
Externí odkaz:
https://doaj.org/article/7a6ba6fdacbc4a398cd19d9093307e5a
Autor:
Deepti Bharti, Indranil Banerjee, Agnieszka Makowska, Maciej Jarzębski, Przemysław Łukasz Kowalczewski, Kunal Pal
Publikováno v:
Applied Sciences, Vol 13, Iss 2, p 1063 (2023)
Scientists are concerned about the health risks associated with consuming a diet high in saturated fats. In this regard, oleogels have been used as a shortening substitute by researchers. This present study evaluated the role of stearyl alcohol (SA)-
Externí odkaz:
https://doaj.org/article/7dafd10a513e43f39a75cb75427c4211
Publikováno v:
Internet Archaeology, Iss 58 (2021)
Archaeology in Poland, as in any other corner of the world, thrives on the application of digital technologies in fieldwork and subsequent analysis. Unfortunately, legal and administrative solutions have not been responsive enough to keep up with the
Externí odkaz:
https://doaj.org/article/940d1dd4e7884cca9b8aabb337c0e1d0
Autor:
Agnieszka Makowska, Dorota Cais-Sokolińska, Agnieszka Waśkiewicz, Grzegorz Tokarczyk, Hanna Paschke
Publikováno v:
Czech Journal of Food Sciences, Vol 34, Iss 2, Pp 154-159 (2016)
Corn snacks containing 0, 3, 5, and 10% of nanofiltered whey powder, obtained from the raw material of 12 and 14% moisture contents were analysed. Colour, texture, sensory properties, protein, available lysine, and acrylamide contents were determined
Externí odkaz:
https://doaj.org/article/14d73e0aa5c6473785543179ba326e41
Autor:
Agnieszka Makowska
Publikováno v:
Polish Archaeology in the Mediterranean, Vol 24, Iss 2, Pp 137-160 (2016)
A collection of 619 whole and fragmentary ushebti figurines dating from the ThirdIntermediate Period was recovered between 2004 and 2007 by the Polish team excavating in theChapel of Hatshepsut, an integral part of the Queen Pharaoh’s mortuary temp
Externí odkaz:
https://doaj.org/article/bcc58e7486394573baf04080a2d7da9b
Autor:
Sylwia Chudy, Agnieszka Makowska
Publikováno v:
Mljekarstvo, Vol 66, Iss 1, Pp 66-72 (2016)
The present research consisted of producing 3 types of powdered concentrates: the dairy, the egg and the dairy-egg (produced from a blend of raw liquid milk and liquid eggs). The dairy-egg powder was produced in order to facilitate formulation of dry
Externí odkaz:
https://doaj.org/article/5ab33b27f90048478f2c4520e9bb61ff
Publikováno v:
Internet Archaeology, Iss 43 (2017)
The National Heritage Board of Poland is responsible for implementation of the INSPIRE directive in the field of cultural heritage (Protected Sites). The implementation was not only about digitising almost 80,000 listed monuments (including over 7700
Externí odkaz:
https://doaj.org/article/908c211adb1b4b7daa0df811f467a166
Publikováno v:
Journal of Central European Agriculture, Vol 14, Iss 2, Pp 22-34 (2013)
The aim of the study was to determine the relationship between the behaviour of Holstein-Friesian and Simmental bulls and the quality of their semen. A total of 76 breeding bulls of the Holstein-Friesian and dual-purpose Simmental breeds were investi
Externí odkaz:
https://doaj.org/article/aaead664cd2b4081bd0dba107f96446f
Publikováno v:
Applied Sciences; Volume 13; Issue 13; Pages: 7840
Bread is consumed by people all over the world. Its quality may be modified by the application of other raw materials or changes in production technology. The addition of flax cake (FC) and lupine flour (LF) was proposed as a modification of the nutr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::f08075caafa89ce4c41d467d4c28213e