Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Edward Pospiech"'
Autor:
Magdalena Montowska, Edward Pospiech
Publikováno v:
Food Technology and Biotechnology, Vol 54, Iss 4, Pp 482-488 (2016)
New approaches to rapid examination of proteins and peptides in complex food matrices are of great interest to the community of food scientists. The aim of the study is to examine the influence of microwave irradiation on the acceleration of enzymati
Externí odkaz:
https://doaj.org/article/69d47f73a2344c89aa96b9b0e4fd2264
Autor:
Grażyna CZYŻAK-RUNOWSKA, Andrzej ŁYCZYŃSKI, Edward POSPIECH, Maria KOĆWINPODSIADŁA, Janusz WOJTCZAK, Ewa RZOSIŃSKA, Beata MIKOŁAJCZAK, Bożena GRZEŚ, Ewa IWAŃSKA, Elżbieta KRZĘCIO, Halina SIECZKOWSKA, Katarzyna ANTOSIK
Publikováno v:
Journal of Central European Agriculture, Vol 11, Iss 1, Pp 105-111 (2010)
The performed experiments allowed determining to what extent meat electrical conductivity measured at two time intervals (EC90’ and EC24h) may affect significantly the selected pork meat quality parameters. The experimental material comprised 75 ca
Externí odkaz:
https://doaj.org/article/36f6b469ad1944d2a7c4a725946bb2d4
Publikováno v:
Journal of the Science of Food and Agriculture. 98:4807-4815
Allergic responses to food components are an increasing problem all over the world. It is therefore important to protect people who are vulnerable to food allergens against accidental and unintended consumption of products containing allergic ingredi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ae29cec3fec4841bd7b2bc8ba96fc9b
https://doi.org/10.1002/jsfa.9083
https://doi.org/10.1002/jsfa.9083
Autor:
Tomasz Pawlak, J. Gawałek, Barbara Peplińska, Idzi Siatkowski, A. Ryniecki, Jerzy Stangierski, Edward Pospiech
Publikováno v:
Drying Technology. 37:156-163
Tenderization based on papain and microwave vacuum drying and puffing (MVDP) as well as adequate processing conditions enabled expansion of slices of the raw meat tissue. The main aim of the study ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b633a0ffcc2e83a991f0f3814d29bde0
https://doi.org/10.1080/07373937.2018.1444635
https://doi.org/10.1080/07373937.2018.1444635
Autor:
Andrzej Półtorak, Edward Pospiech, Agnieszka Wierzbicka, Małgorzata Moczkowska, Magdalena Montowska
Publikováno v:
Meat Science. 130:7-15
This study investigated the impact of packaging systems on the degradation and oxidation of beef proteins regarding beef tenderness of longissimus lumborum (LL) and biceps femoris (BF) muscles stored in vacuum skin packaging (VSP), a modified atmosph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6343427844a440ec9142ddd8b50de488
https://doi.org/10.1016/j.meatsci.2017.03.008
https://doi.org/10.1016/j.meatsci.2017.03.008
Publikováno v:
Journal of the Science of Food and Agriculture. 97:5423-5430
BACKGROUND Proteins enzymatic digestion is a very complex process, during which some components are degraded, while others remain in an unchanged form. Moreover, the enzymatic hydrolysis is one of the most popular methods used to reduce the allergeni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::82009c770e87f38b21292465842e152b
https://doi.org/10.1002/jsfa.8436
https://doi.org/10.1002/jsfa.8436
Autor:
Eleonora Lampart-Szczapa, Edward Pospiech, Magdalena Montowska, Jaroslaw Czubinski, Ewa Springer
Publikováno v:
European Food Research and Technology. 243:2095-2103
Lupin seeds are already widely used as an ingredient in different food products. Their attractiveness is related mainly to their high protein content that is characterised by a favourable amino acid composition, as well as the desired technological p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::93fff6987beaf0f23ffe0fcdad66014f
https://doi.org/10.1007/s00217-017-2910-6
https://doi.org/10.1007/s00217-017-2910-6
Autor:
Edward Pospiech, Bożena Grześ, Elżbieta Krzęcio-Niczyporuk, Maria Koćwin-Podsiadła, Andrzej Łyczynski, Ewa Iwańska, Beata Mikołajczak
Publikováno v:
European Food Research and Technology. 243:2025-2034
Among many factors affecting meat tenderness, a special role is attributed to proteins. The aim of this study was to analyse relationships between the tenderness of meat and changes in the abundance of muscle tissue and centrifugal drip proteins as w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::88bcd0b6dd7fb8988466c3b15c219293
https://doi.org/10.1007/s00217-017-2907-1
https://doi.org/10.1007/s00217-017-2907-1
Autor:
Beata Mikołajczak, Edward Pospiech, Magdalena Montowska, Anita Spychaj, B. Danyluk, B. Grześ, Ryszard Żywica, Ewa Iwańska, Joanna K. Banach
Publikováno v:
Meat science. 158
The aim of the study was to analyse the influence of tenderising treatments applied to the carcasses of Polish Holstein-Friesian (PHF) bulls of Black-and-White variety on the process of meat tenderisation and to assess the role of collagen in this pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0fb701a4551a9f0e2b81697ab97cad10
https://pubmed.ncbi.nlm.nih.gov/31398624
https://pubmed.ncbi.nlm.nih.gov/31398624
Publikováno v:
Annals of Animal Science. 16:585-600
Tenderness is usually associated with the proteolysis occurring in muscles. However, most of the studies concentrate on one muscle only. The aim of this study was to describe the changes in myofibrillar protein percentage proportions during the agein
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b7c564665f99358d82a20bbd42eae1a
https://doi.org/10.1515/aoas-2015-0083
https://doi.org/10.1515/aoas-2015-0083