Výsledky vyhledávání - "Barbara Czerniejewska

Akademický článek

The suitability of using broiler rabbit leathers in gloves and footwear manufacturing

Autor: Piotr Zapletal, Kaja Bierowiec-Widórek, Barbara Czerniejewska-Surma, Dorota Maj

Publikováno v: World Rabbit Science, Vol 28, Iss 4, Pp 239-250 (2020)

The aim of the study was to learn about the structure of broiler rabbit skins, with the possibility of using them as dressing for gloves and shoe uppers. The histological structure, organoleptic and rheological properties of leathers such as tensile

Externí odkaz: https://doaj.org/article/c0fa63adb40242eba8153d1a9af19ad7

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Akademický článek

Changes in the EPA and DHA content and lipids quality parameters of rainbow trout (Oncorhynchus mykiss, Walbaum) and carp (Cyprinus carpio, L.) at individual stages of hot smoking

Autor: Grzegorz Bienkiewicz, Grzegorz Tokarczyk, Barbara Czerniejewska–Surma, Jacek Suryn

Publikováno v: Heliyon, Vol 5, Iss 12, Pp e02964- (2019)

The aim of this study was to evaluate qualitative changes in lipids of two most popular freshwater farmed fish (rainbow trout and carp) at particular stages of hot smoking process (brining, drying, smoking and heating). In order to characterize quali

Externí odkaz: https://doaj.org/article/20dd93426bde45349bd8153872905b84

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Akademický článek

Antioxidant capacity and lipid peroxidation products of carp (Cyprinus carpio L.) meat stored in refrigeration conditions with addition of herbs or vegetables

Autor: Andrzej Ochrem, Piotr Zapletal, Justyna Żychlińska-Buczek, Dorota Maj, Barbara Czerniejewska-Surma, Joanna Pokorska, Dominika Kułaj

Publikováno v: Czech Journal of Food Sciences, Vol 35, Iss 3, Pp 251-258 (2017)

The aim of the study was to evaluate the antioxidant capacity and the extent of lipid peroxidation of carp meat with plant additives. The research was conducted in two stages: January and April. Fish meat was mixed with additives, put into bags and h

Externí odkaz: https://doaj.org/article/555e53b11fb64a2daf16162466a0926d

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Możliwości zastosowania błonnika pokarmowego do produkcji żywności funkcjonalnej

Autor: O. Surma, Krzysztof Godula, Barbara Czerniejewska-Surma, I. Dmytrow, Dominika Plust

Publikováno v: Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality. 119:5-17

Dynamizacja przemysłu spożywczego w zakresie projektowania nowej lub wzbogaconej żywności i poszerzania asortymentu produktów na rynku jest elementem rywalizacji zarówno pomiędzy branżami przemysłu spożywczego, jak i poszczególnymi produce

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e24e20e92ea9384cf1f203b6915e7f58
https://doi.org/10.15193/zntj/2019/119/281

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Changes in the EPA and DHA content and lipids quality parameters of rainbow trout (Oncorhynchus mykiss, Walbaum) and carp (Cyprinus carpio, L.) at individual stages of hot smoking

Autor: Barbara Czerniejewska–Surma, Grzegorz Bienkiewicz, Grzegorz Tokarczyk, Jacek Suryn

Publikováno v: Heliyon, Vol 5, Iss 12, Pp e02964-(2019)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1cb3bcb04dbf246cb097630436757ddd
https://doi.org/10.1016/j.heliyon.2019.e02964

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Changes in quality of bream (Abramis brama L.) during storage in ice

Autor: Anna Kolakowska, Barbara Czerniejewska-Surma, Elżbieta Daczkowska-Kozon

Publikováno v: Acta Ichthyologica et Piscatoria 26(1): 71-82

Bream from the spring catch was subjected to sensory, microbiological and chemical analysis after various time of cold storage in ice. Results of analyses proved bream′s quality to decrease at a slow rate during the first week of storage and at a h

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41fabb16b647456fd95913ab0191d116
https://doi.org/10.3750/aip1996.26.1.08

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