Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Andrzej Krzykowski"'
Autor:
Emilia Janiszewska-Turak, Anna Wierzbicka, Katarzyna Rybak, Katarzyna Pobiega, Alicja Synowiec, Łukasz Woźniak, Urszula Trych, Andrzej Krzykowski, Anna Gramza-Michałowska
Publikováno v:
Molecules, Vol 29, Iss 20, p 4803 (2024)
This study emphasizes the significance of optimizing salt content during the fermentation of red beetroot to produce healthier and high-quality fermented products. It investigates the impact of different salt levels on fermentation, analyzing various
Externí odkaz:
https://doaj.org/article/54f978d3b6cc4002973b4a5dcd9bf02a
Autor:
Emilia Janiszewska-Turak, Katarzyna Rybak, Dorota Witrowa-Rajchert, Katarzyna Pobiega, Anna Wierzbicka, Szymon Ossowski, Joanna Sękul, Aniela Kufel, Aneta Wiśniewska, Urszula Trych, Justyna Szczepańska-Stolarczyk, Andrzej Krzykowski, Anna Gramza-Michałowska
Publikováno v:
Molecules, Vol 29, Iss 19, p 4519 (2024)
Pumpkin is a highly nutritious plant, rich in valuable nutrients that benefit human health. Due to the high perishability of this fruit, the production of pumpkin juice is a practical way to use it effectively. Recently, fermented vegetable juices ha
Externí odkaz:
https://doaj.org/article/ccb56dd7848a434fa5c1e3d009134133
Autor:
Stanisław Rudy, Dariusz Dziki, Beata Biernacka, Renata Polak, Andrzej Krzykowski, Anna Krajewska, Renata Stanisławczyk, Mariusz Rudy, Jagoda Żurek, Grzegorz Rudzki
Publikováno v:
Foods, Vol 13, Iss 16, p 2585 (2024)
The objective of this study was to evaluate the impact of various drying methods: freeze drying, vacuum drying, convection drying, and convection-microwave drying at microwave powers of 50 W and 100 W, along with process temperatures (40 °C, 60 °C,
Externí odkaz:
https://doaj.org/article/5aa5e0151eff463fa9e73bada5e1df68
Autor:
Andrzej Krzykowski, Dariusz Dziki, Stanisław Rudy, Renata Polak, Beata Biernacka, Urszula Gawlik-Dziki, Emilia Janiszewska-Turak
Publikováno v:
Processes
Volume 11
Issue 3
Pages: 750
Volume 11
Issue 3
Pages: 750
Mulberry fruits (MF) contain many biologically active compounds beneficial for human health. In particular, in the literature, there are no studies on the kinetics of the freeze-drying of MF and the effect of the process temperature on the properties
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa6afc4e7a3c6a2c94350cf7b59dcf04
Autor:
Beata Biernacka, Dariusz Dziki, Stanisław Rudy, Andrzej Krzykowski, Renata Polak, Laura Dziki
Publikováno v:
Processes; Volume 10; Issue 8; Pages: 1588
The aim of this study is to analyze the effects of pretreatments and drying temperature on the freeze-drying (FD) kinetics, ascorbic acid content, color changes, and antioxidant activity (AA) of strawberries. Experiments were performed at 20 °C, 40
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ded19bba6e2ad268e1a0af1b02a5e85b
Publikováno v:
International Journal of Food Science & Technology. 56:2768-2779
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::653012f02e219ad95ac1ab4188cf7e14
https://doi.org/10.1111/ijfs.14908
https://doi.org/10.1111/ijfs.14908
Autor:
Beata Biernacka, Antoni Miś, Stanisław Rudy, Andrzej Krzykowski, Renata Polak, Renata Różyło, Dariusz Dziki
Publikováno v:
International Agrophysics. 33:323-330
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9d7e2add1b469740aeab0dea60df22a
https://doi.org/10.31545/intagr/110806
https://doi.org/10.31545/intagr/110806
Autor:
Renata Polak, Andrzej Krzykowski, Stanisław Rudy, Beata Biernacka, Dariusz Dziki, Urszula Gawlik-Dziki
Publikováno v:
LWT. 98:25-30
This study shows the effects of blanching, citric acid addition, and drying temperature on the freeze-drying kinetics, l -ascorbic acid content, colour, and antioxidant activity of freeze-dried pepper. The process was performed at 20 °C, 40 °C, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3197f69b85c458020f2752b7a9761204
https://doi.org/10.1016/j.lwt.2018.08.022
https://doi.org/10.1016/j.lwt.2018.08.022
Autor:
Dariusz Dziki, Andrzej Krzykowski, Urszula Gawlik-Dziki, Beata Biernacka, Stanisław Rudy, Emilia Janiszewska-Turak
Publikováno v:
Processes
Volume 8
Issue 10
Processes, Vol 8, Iss 1265, p 1265 (2020)
Volume 8
Issue 10
Processes, Vol 8, Iss 1265, p 1265 (2020)
The aim of this study was to determine the effect of the temperature of convection and freeze&ndash
drying of wild strawberry Fragaria vesca L. fruits on the drying kinetics and on selected quality features of the dried fruits. The process of co
drying of wild strawberry Fragaria vesca L. fruits on the drying kinetics and on selected quality features of the dried fruits. The process of co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a477f0f80e838a04394972cd0291a922
Autor:
Beata Biernacka, Dariusz Dziki, Stanisław Rudy, Andrzej Krzykowski, Mariusz Rudy, Urszula Gawlik-Dziki, Magdalena Kachel
Publikováno v:
Processes
Volume 8
Issue 5
Processes, Vol 8, Iss 509, p 509 (2020)
Volume 8
Issue 5
Processes, Vol 8, Iss 509, p 509 (2020)
The aim of the study was to determine the effect of the method and temperature of the sublimation, vacuum and convective drying process on the kinetics of dehydration of the Moldovan dragonhead leaves, as well as on the physical and chemical properti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fa9acc8ddd56ef674df6cbe74d3cae46