Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Anna, Okoń"'
Publikováno v:
Antioxidants, Vol 13, Iss 11, p 1305 (2024)
The study aimed to assess the impact of lactic acid bacteria (LAB) strains on the antioxidant, physico-chemical properties, and microbiological quality of fermented sausages. Five treatments of raw sausages were prepared: two controls without LAB add
Externí odkaz:
https://doaj.org/article/e1219cad8d86495d8623a4f5aa5da2cf
Autor:
Anna Okoń, Dorota Zielińska, Piotr Szymański, Anna Łepecka, Urszula Siekierko, Katarzyna Neffe-Skocińska, Monika Trząskowska, Katarzyna Kajak-Siemaszko, Barbara Sionek, Marcelina Karbowiak, Danuta Kołożyn-Krajewska, Zbigniew J. Dolatowski
Publikováno v:
Applied Sciences, Vol 14, Iss 10, p 4027 (2024)
As more and more consumers are becoming conscious of the safety and taste of meat products, the use of natural additives and innovative processing techniques has gained significant attention. Naturally fermented fruit vinegar is rich in organic acids
Externí odkaz:
https://doaj.org/article/1faebab0ca8c475a9e64a2f3ffebd6d9
Autor:
Barbara Sionek, Anna Okoń, Anna Łepecka, Dorota Zielińska, Danuta Jaworska, Katarzyna Kajak-Siemaszko, Katarzyna Neffe-Skocińska, Monika Trząskowska, Marcelina Karbowiak, Piotr Szymański, Zbigniew J. Dolatowski, Danuta Kołożyn-Krajewska
Publikováno v:
Foods, Vol 13, Iss 3, p 392 (2024)
In the study, an attempt was made to develop an innovative technology for cheese manufacturing. It was hypothesized that selected autochthonous lactic acid bacteria as a starter culture are more suitable for the production of acid-rennet cheeses of g
Externí odkaz:
https://doaj.org/article/e8a4dad0ffe246c6af6c360234e1f1a7
Autor:
Anna Łepecka, Piotr Szymański, Anna Okoń, Beata Łaszkiewicz, Sylwia Onacik-Gür, Dorota Zielińska, Zbigniew J. Dolatowski
Publikováno v:
Foods, Vol 12, Iss 21, p 3975 (2023)
Wild boar meat is difficult to process, mainly due to its hardness and stringiness. Three types of raw-ripened wild boar loins were produced (C—control treatment, R1 and R2—treatments with the addition of apple vinegar in various production varia
Externí odkaz:
https://doaj.org/article/22b4f9aafe87429a84184018b1cfdbda
Publikováno v:
Foods, Vol 12, Iss 9, p 1895 (2023)
Meat and meat products are not only a source of nutrients for humans [...]
Externí odkaz:
https://doaj.org/article/c0c2e9aef92445b3892d35c33431c50f
Autor:
Anna Łepecka, Piotr Szymański, Anna Okoń, Urszula Siekierko, Dorota Zielińska, Monika Trząskowska, Katarzyna Neffe-Skocińska, Barbara Sionek, Katarzyna Kajak-Siemaszko, Marcelina Karbowiak, Danuta Kołożyn-Krajewska, Zbigniew J. Dolatowski
Publikováno v:
Foods, Vol 12, Iss 8, p 1565 (2023)
The effect of marinating pork hams in apple vinegar on the technological, microbiological, and sensory quality was verified. Three variants of pork hams were produced: S1—ham with curing salt, without apple vinegar; S2—ham with curing salt and 5%
Externí odkaz:
https://doaj.org/article/078649b515a24705bd5a5b5c8a7142be
Autor:
Aleksandra Szydłowska, Dorota Zielińska, Monika Trząskowska, Katarzyna Neffe-Skocińska, Anna Łepecka, Anna Okoń, Danuta Kołożyn-Krajewska
Publikováno v:
Foods, Vol 11, Iss 22, p 3631 (2022)
Novel organic high-protein bars (HPB) were developed and produced from organic ingredients such as prebiotic and pro-healthy additives or whey protein concentrate (WPC-80). The influence of temperature and time on the selected physicochemical paramet
Externí odkaz:
https://doaj.org/article/9608807bbe0c4686a6db2c068e1c8530
Autor:
Katarzyna Kajak-Siemaszko, Dorota Zielińska, Anna Łepecka, Danuta Jaworska, Anna Okoń, Katarzyna Neffe-Skocińska, Monika Trząskowska, Barbara Sionek, Piotr Szymański, Zbigniew J. Dolatowski, Danuta Kołożyn-Krajewska
Publikováno v:
Applied Sciences, Vol 12, Iss 17, p 8855 (2022)
The aim of this study was to evaluate the applicability of selected Lactobacillus strains, previously isolated from spontaneously fermented foods, as starter cultures in the production of organic dairy products—acid-rennet goat’s cheeses under in
Externí odkaz:
https://doaj.org/article/903ef7c7fc254ad2951a8017701a92cc
Autor:
Monika Trząskowska, Katarzyna Neffe-Skocińska, Anna Okoń, Dorota Zielińska, Aleksandra Szydłowska, Anna Łepecka, Danuta Kołożyn-Krajewska
Publikováno v:
Applied Sciences, Vol 12, Iss 17, p 8454 (2022)
This study aimed to assess the safety characteristics of organic high-protein bars (HPB) during storage at ambient and refrigerated temperatures based on selected microbiological and chemical indicators. After production, the total number of microorg
Externí odkaz:
https://doaj.org/article/1db2ad47ce6c4ffca858aafc76671777
Autor:
Anna Łepecka, Anna Okoń, Piotr Szymański, Dorota Zielińska, Katarzyna Kajak-Siemaszko, Danuta Jaworska, Katarzyna Neffe-Skocińska, Barbara Sionek, Monika Trząskowska, Danuta Kołożyn-Krajewska, Zbigniew J. Dolatowski
Publikováno v:
Molecules, Vol 27, Iss 3, p 1097 (2022)
The aim of this study was to use local LAB cultures for the production of organic acid-rennet cheeses from unpasteurized cow’s milk. Under industrial conditions, three types of cheese were produced, i.e., traditionally with acid whey (AW), with sta
Externí odkaz:
https://doaj.org/article/f0ca5b091bd44855bafb4aa7cadf73d3