Zobrazeno 1 - 10
of 89
pro vyhledávání: '"Anna Żbikowska"'
Publikováno v:
Applied Sciences, Vol 14, Iss 9, p 3553 (2024)
The purpose of this study was to indicate the validity of using enzymatically interesterified fats as a fat emulsion base. A study was conducted to determine the stability of emulsion systems based on enzymatically interesterified fats and fats conta
Externí odkaz:
https://doaj.org/article/200ea7c8751646ae8291b7e4878e5b1c
Autor:
Mariola Kozłowska, Iwona Ścibisz, Jarosław Przybył, Małgorzata Ziarno, Anna Żbikowska, Ewa Majewska
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 71, Iss 3, Pp 269-278 (2021)
Total phenolic content (TPC) and phenolic profiles of extracts of the aerial parts of coriander ( Coriandrum sativum L.), lovage ( Levisticum officinale Koch.), and tarragon ( Artemisia dracunculus L.), and leaves of Indian borage ( Plectranthus ambo
Externí odkaz:
https://doaj.org/article/5eb36cf8d40a4bc7bc2424c60fd0e17e
Autor:
Jaroslawa Rutkowska, Agata Antoniewska-Krzeska, Anna Żbikowska, Patricia Cazón, Manuel Vázquez
Publikováno v:
Molecules, Vol 27, Iss 17, p 5386 (2022)
Lactose-free products are crucial in the diet of lactose-intolerant elderly consumers, one of them being kefir due to its unique chemical composition and diversity of valuable microflora. The study aimed at determining the volatile compound profile a
Externí odkaz:
https://doaj.org/article/94cd538c0fd5450782f99526dfaf1f2d
Publikováno v:
Molecules, Vol 27, Iss 2, p 513 (2022)
The aim of the study was to evaluate emulsion systems prepared on the basis of blended fat in different ratios (watermelon seed oil and mutton tallow) stabilised by orange fibres and xanthan gum. Emulsions were subjected to stability testing by Turbi
Externí odkaz:
https://doaj.org/article/6a87e2b940894bc99dea888894be7ff0
Autor:
Anna Żbikowska-Migoń
Publikováno v:
Z Badań nad Książką i Księgozbiorami Historycznymi (2020)
Tekst stanowi próbę odnalezienia odpowiedzi na pytanie czy i w jakim sposób polska książka była obecna w dość specyficznym rodzaju informatorów o książce, jakimi były XVIII-wieczne bibliografie książek rzadkich. Pojęcie poloników i
Externí odkaz:
https://doaj.org/article/c59fe5f635d246f9a6fb64ffc1cf1b34
Publikováno v:
Annals of Agricultural and Environmental Medicine, Vol 24, Iss 4, Pp 570-574 (2017)
Introduction Acrylamide is formed in several foods during high-temperature processing. In view of reports written about the neurotoxic, genotoxic and carcinogenic effects of acrylamide, it was considered that the presence of this substance in food pr
Externí odkaz:
https://doaj.org/article/2ff1290827074f04a0ab0b9b65c8b36c
Publikováno v:
Biomolecules, Vol 11, Iss 2, p 213 (2021)
The study investigated the quality of emulsions containing rabbit fat modified with vegetable oil. The modification of the fat and introducing it as a fatty base into the emulsion was dictated by consumer preferences. Emulsion systems containing vari
Externí odkaz:
https://doaj.org/article/4ede96a6488744fd8f385842ce68f0b9
Publikováno v:
Biomolecules, Vol 11, Iss 1, p 49 (2020)
The subject of the study was emulsions based on enzymatically modified fats and stabilized with polysaccharides (xanthan gum and scleroglucan). Emulsion oil phases (blends of mutton tallow and hemp seed oil in a ratio of 3:1, 3:2, 3:3, 2:3 and 1:3) w
Externí odkaz:
https://doaj.org/article/3e791223d53a4ced8facd2874df47ec4
Publikováno v:
Applied Sciences, Vol 10, Iss 12, p 4317 (2020)
The influence of the amount of inulin addition (3%, 6%, 9%, 12% or 15% w/w) on the physicochemical properties of natural yogurt was analyzed. The acidity (titration; pH), texture parameters (penetration test), viscosity curves (rotational rheometer),
Externí odkaz:
https://doaj.org/article/105e938626c0429997b31237fea09f98
Autor:
Anna Żbikowska, Milena Kupiec, Iwona Szymanska, Klaudia Osytek, Małgorzata Kowalska, Katarzyna Marciniak-Lukasiak, Jaroslawa Rutkowska
Publikováno v:
Agriculture, Vol 10, Iss 4, p 126 (2020)
Microorganisms can be a promising source of bioactive food ingredients derived from unconventional agricultural farms. The quality of batter and final products in which 20%–80% of the fat has been replaced by β-glucan, obtained from microorganisms
Externí odkaz:
https://doaj.org/article/985b44d1f9f740f181d69ca1752caf2f