Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Aleksandra Matys"'
Autor:
Iwona Szymanska, Aleksandra Matys, Katarzyna Rybak, Magdalena Karwacka, Dorota Witrowa-Rajchert, Malgorzata Nowacka
Publikováno v:
Foods, Vol 13, Iss 17, p 2850 (2024)
Fresh meat has a limited shelf life and is prone to spoilage. Drying serves as a common method for food preservation. Non-thermal techniques such as ultrasound treatment (US) can positively affect the drying processes and alter the final product. The
Externí odkaz:
https://doaj.org/article/e2922a7cc0564d79ad970672f8569774
Publikováno v:
Molecules, Vol 29, Iss 16, p 3924 (2024)
By increasing the permeability of the cell membrane of the treated material, pulsed electric fields (PEF) enhance the internal transport of various chemical substances. Changing the distribution of these components can modify the chemical and thermal
Externí odkaz:
https://doaj.org/article/f944b3c7593d420189c4ca79908cc64d
Autor:
Oleksii Rastorhuiev, Aleksandra Matys, Artur Wiktor, Katarzyna Rybak, Alica Lammerskitten, Stefan Toepfl, Wolfram Schnäckel, Ewa Gondek, Oleksii Parniakov
Publikováno v:
Applied Sciences, Vol 14, Iss 11, p 4561 (2024)
Pulsed electric field (PEF) treatment is known as a method that can intensify heat- and mass-transfer-based processes such as osmotic dehydration, drying, or freeze-drying. However, the literature about its impact on quality of freeze-dried products
Externí odkaz:
https://doaj.org/article/d918e4d93af94c148c92b61b990fc387
Autor:
Malgorzata Nowacka, Katarzyna Rybak, Magdalena Trusinska, Magdalena Karwacka, Aleksandra Matys, Katarzyna Pobiega, Dorota Witrowa-Rajchert
Publikováno v:
Applied Sciences, Vol 14, Iss 8, p 3507 (2024)
Beetroots are sources of bioactive compounds and valued pigments such as betalains. The purpose of this study was to determine the influence of ultrasound pretreatment on the beetroot infrared–hot air drying process and the functional properties of
Externí odkaz:
https://doaj.org/article/60527c750f51487799c8c5e0461eab41
Autor:
Malgorzata Nowacka, Iwona Szymanska, Katarzyna Rybak, Magdalena Karwacka, Aleksandra Matys, Artur Wiktor, Miroslaw Slowinski, Dorota Witrowa-Rajchert
Publikováno v:
Applied Sciences, Vol 14, Iss 5, p 1808 (2024)
The properties of fresh meat, such as high water activity, a slightly acidic reaction, and the availability of carbohydrates and proteins, make it a microbiologically unstable and easily perishable raw material. One of the oldest food preservation te
Externí odkaz:
https://doaj.org/article/e90b13aa05c044d7b54e9110c85a034e
Autor:
Katarzyna Pobiega, Aleksandra Matys, Magdalena Trusinska, Katarzyna Rybak, Dorota Witrowa-Rajchert, Malgorzata Nowacka
Publikováno v:
Applied Sciences, Vol 13, Iss 22, p 12335 (2023)
Currently, the demands of consumers are growing, and they expect safe and natural products of higher quality compared to products processed using thermal methods. Thermal treatment influences the sensory as well as quality and nutritional value of pr
Externí odkaz:
https://doaj.org/article/27e68c91bc3d437b9d86a8252dfd2bc6
Publikováno v:
Research in Agricultural Engineering, Vol 68, Iss 2, Pp 93-101 (2022)
The study aimed to determine the influence of a pulsed electric field (PEF) treatment on vacuum drying (VD) of apples and their selected quality parameters. The apples were treated with a PEF at 1 kV.cm-1 (with a variable amount of the specific energ
Externí odkaz:
https://doaj.org/article/a69761def46145ba8880f87d4c38f4a6
Publikováno v:
Applied Sciences, Vol 12, Iss 7, p 3392 (2022)
The benefits of using hybrid drying are increasingly remarked. Microwave-convective drying (MW-CD) links the advantages of both microwave and convective drying methods and allows the negative phenomena that appear when the methods are used separately
Externí odkaz:
https://doaj.org/article/4fd0d1e17cb04ec9b3564797e3684a8b
Publikováno v:
Foods, Vol 10, Iss 8, p 1840 (2021)
The conditions of convective drying induce a negative effect on the quality of the dried products, and thus, innovative solutions, such as the utilization of ultrasound and dehumidified air are gaining importance. Therefore, the aim of this study was
Externí odkaz:
https://doaj.org/article/76e1e16212d243d59ac88db0e795a259
Autor:
Artur Wiktor, Aleš Landfeld, Aleksandra Matys, Pavla Novotná, Magdalena Dadan, Eliška Kováříková, Malgorzata Nowacka, Martin Mulenko, Dorota Witrowa-Rajchert, Jan Strohalm, Milan Houška
Publikováno v:
Foods, Vol 10, Iss 8, p 1943 (2021)
The aim of this work was to compare selected physicochemical properties of air dried ‘Golden Delicious’ apples, pretreated either by high-pressure processing (HPP), ultrasound (US) or pulsed electric field (PEF). Following parameters of pretreatm
Externí odkaz:
https://doaj.org/article/eae341da360b4f5c9e7e8ca28413588a