Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Ewelina Masiarz"'
Autor:
Hanna Kowalska, Jolanta Kowalska, Anna Ignaczak, Ewelina Masiarz, Ewa Domian, Sabina Galus, Agnieszka Ciurzyńska, Agnieszka Salamon, Agnieszka Zając, Agata Marzec
Publikováno v:
Molecules, Vol 26, Iss 13, p 3939 (2021)
The aim of this study was to find the effect of kale and dietary fibre (DF) on the physicochemical properties, nutritional value and sensory quality of multigrain bars. A recipe of multigrain bars was prepared with the addition of fresh kale (20% and
Externí odkaz:
https://doaj.org/article/8cf51f7a8eed4de9bf17b32e5c394525
Autor:
Hanna Kowalska, Agata Marzec, Ewa Domian, Ewelina Masiarz, Agnieszka Ciurzyńska, Sabina Galus, Aleksandra Małkiewicz, Andrzej Lenart, Jolanta Kowalska
Publikováno v:
Molecules, Vol 25, Iss 23, p 5504 (2020)
Japanese quince has high health value, but due to its taste and texture, it is difficult to eat raw. The use of innovative drying methods to produce dried snack foods from these fruits may be of interest to producers and consumers. The physicochemica
Externí odkaz:
https://doaj.org/article/4c94191c82d54c18ac2bb44e71cec942
Autor:
Hanna Kowalska, Ewelina Masiarz, Anna Ignaczak, Agata Marzec, Elżbieta Hać-Szymańczuk, Agnieszka Salamon, Aneta Cegiełka, Anna Żbikowska, Jolanta Kowalska, Sabina Galus
Publikováno v:
Food Reviews International. 39:93-118
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::974a2800deca6c90fa951f4906c73703
https://doi.org/10.1080/87559129.2022.2094402
https://doi.org/10.1080/87559129.2022.2094402
Publikováno v:
Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality. 29:56-70
Background. Pre-osmotic dehydration of fruits may significantly reduce free water content. It also causes fruit penetration by solution components, increasing the efficiency of products manufactured by the osmotic-convection method. A study was carri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9901f8938823bf00fc6ce1511fe6b356
https://doi.org/10.15193/zntj/2022/132/423
https://doi.org/10.15193/zntj/2022/132/423
Publikováno v:
Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality. 29:85-99
Background. Growing consumer awareness of food consumption and expectations related to its quality and health of food in a daily diet, including for people with various health problems, point to the need to look for new directions in food production,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ee0dd346478b126991b686b4fe67afb
https://doi.org/10.15193/zntj/2022/132/425
https://doi.org/10.15193/zntj/2022/132/425
Autor:
Dariusz Piotrowski, Hanna Kowalska, Jolanta Kowalska, Agnieszka Salamon, Agata Marzec, Ewelina Masiarz, Alicja Stelmach, Łukasz Woźniak
Publikováno v:
Drying Technology. 38:1620-1631
The purpose of this study was to evaluate the possibility of using polyols (erythritol, xylitol, and maltitol) as alternatives to sucrose commonly used for osmotic dehydration (OD) of apples and to...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab76cdf88359c0825224941179355d8b
https://doi.org/10.1080/07373937.2019.1653319
https://doi.org/10.1080/07373937.2019.1653319
Autor:
Agnieszka Zając, Ewelina Masiarz, Agata Marzec, Hanna Kowalska, Sabina Galus, Ewa Domian, Jolanta Kowalska, Agnieszka Salamon, Anna Ignaczak, Agnieszka Ciurzyńska
Publikováno v:
Molecules
Volume 26
Issue 13
Molecules, Vol 26, Iss 3939, p 3939 (2021)
Volume 26
Issue 13
Molecules, Vol 26, Iss 3939, p 3939 (2021)
The aim of this study was to find the effect of kale and dietary fibre (DF) on the physicochemical properties, nutritional value and sensory quality of multigrain bars. A recipe of multigrain bars was prepared with the addition of fresh kale (20% and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::846055a80367033db283216781b1e49f
Autor:
Aleksandra Małkiewicz, Ewa Domian, Hanna Kowalska, Andrzej Lenart, Sabina Galus, Agnieszka Ciurzyńska, Agata Marzec, Jolanta Kowalska, Ewelina Masiarz
Publikováno v:
Molecules
Volume 25
Issue 23
Molecules, Vol 25, Iss 5504, p 5504 (2020)
Volume 25
Issue 23
Molecules, Vol 25, Iss 5504, p 5504 (2020)
Japanese quince has high health value, but due to its taste and texture, it is difficult to eat raw. The use of innovative drying methods to produce dried snack foods from these fruits may be of interest to producers and consumers. The physicochemica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a977d037ff5cb7ba0ffc39d49c1b4ff
Autor:
Urszula Trych, Agata Marzec, Andrzej Lenart, Hanna Kowalska, Jolanta Kowalska, Ewelina Masiarz
Publikováno v:
International Journal of Food Engineering. 16
The aim of this study was to determine the effect of osmotic pre-treatment on physical and sensory properties of dried strawberry. Frozen strawberries were dehydrated in sucrose solution with/without 5 or 15 % concentrated chokeberry juice. Then, sam
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a53d458cb83f9c4f4d6720e194a0b83f
https://doi.org/10.1515/ijfe-2018-0318
https://doi.org/10.1515/ijfe-2018-0318