Zobrazeno 1 - 10
of 178
pro vyhledávání: '"Dorota Witrowa Rajchert"'
Autor:
Raghda Yazidi, Walid Yeddes, Katarzyna Rybak, Dorota Witrowa Rajchert, Wissem Aidi Wannes, Majdi Hammami, Kamel Hessini, Moufida Saidani Tounsi, Malgorzata Nowacka
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 74, Iss 4, Pp 340-349 (2024)
The osmotic dehydration of orange fruit slices in sucrose and prickly pear molasses was studied in order to examine the changes in total mass loss, water loss, and solid gain as well as physical properties (dry matter content, total soluble solid and
Externí odkaz:
https://doaj.org/article/2ba3bc86f1dd42e181ac7eede981162c
Autor:
Ahmed A. Zaky, Muhammad Usman Akram, Katarzyna Rybak, Dorota Witrowa-Rajchert, Malgorzata Nowacka
Publikováno v:
AIMS Molecular Science, Vol 11, Iss 2, Pp 150-188 (2024)
In recent years, numerous articles documenting bioactive components derived from diverse food sources have been published. Plant-based bioactive substances hold significant prospects for use as dietary supplements and functional foods because of thei
Externí odkaz:
https://doaj.org/article/111b83cf1d7347d9945023e5505e78c9
Autor:
Katarzyna Samborska, Iwona Budziak-Wieczorek, Arkadiusz Matwijczuk, Dorota Witrowa-Rajchert, Mariusz Gagoś, Bożena Gładyszewska, Dariusz Karcz, Katarzyna Rybak, Maciej Jaskulski, Alicja Barańska, Aleksandra Jedlińska
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-16 (2024)
Abstract Plant-based beverages (PBs) are currently gaining interest among consumers who are seeking alternative sustainable options to traditional dairy drinks. The study aimed to obtain powdered plant beverages without the addition of carriers by sp
Externí odkaz:
https://doaj.org/article/3ce3252321bc4a6e8b75403d92f1c567
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:
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
Autor:
Alicja Barańska, Aleksandra Jedlińska, Rafał Wołosiak, Dorota Witrowa-Rajchert, Dorota Derewiaka
Publikováno v:
Applied Sciences, Vol 14, Iss 16, p 7316 (2024)
The aim of this study was to evaluate the quality of cloudy beetroot juice powders with or without a carrier obtained by spray drying using an innovative method of dehumidified air that enabled drying in low temperatures and, consequently, with a red
Externí odkaz:
https://doaj.org/article/e2f96f7a316946dcaab872087db6cc53
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
Publikováno v:
Applied Sciences, Vol 14, Iss 13, p 5629 (2024)
The kiwiberry is an interesting source of bioactive compounds (micronutrients, polyphenols vitamins and pectins) and enzyme actinidine but has limited durability. The aim of this study was to determine the impact of shelf temperature (10 °C, 25 °C
Externí odkaz:
https://doaj.org/article/f36edb0d483b437f92f775d5a271057c
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