Influence of storage and packaging method on chicken breast meat chemical composition and fat oxidation

Autor: Chmiel, M., Roszko, M., Adamczak, L., Florowski, T., Pietrzak, D.

Publikováno v: In Poultry Science 1 June 2019 98(6):2679-2690

Effects of Sequential Induction Combining Thermal Treatment with Ultrasound or High Hydrostatic Pressure on the Physicochemical and Mechanical Properties of Pea Protein-Psyllium Hydrogels as Elderberry Extract Carriers.

Autor: Hilal A; Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, 02-787 Warsaw, Poland., Florowska A; Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, 02-787 Warsaw, Poland., Florowski T; Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, 02-787 Warsaw, Poland., Rybak K; Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences, 02-787 Warsaw, Poland., Domian E; Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences, 02-787 Warsaw, Poland., Szymański M; Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, 02-787 Warsaw, Poland., Wroniak M; Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences, 02-787 Warsaw, Poland.

Publikováno v: International journal of molecular sciences [Int J Mol Sci] 2024 Aug 20; Vol. 25 (16). Date of Electronic Publication: 2024 Aug 20.

Thermal and Modern, Non-Thermal Method Induction as a Factor of Modification of Inulin Hydrogel Properties.

Autor: Florowska A; Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland., Florowski T; Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland., Kruszewski B; Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland., Janiszewska-Turak E; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland., Bykowska W; Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland., Ksibi N; Faculty of Sciences of Tunis, Tunis El Manar University, El Manar Tunis 2092, Tunisia.; Laboratory of Aromatic and Medicinal Plants (LPAM), Centre of Biotechnology of Borj Cedria, BP. 901, Hammam-Lif 2050, Tunisia.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2023 Nov 17; Vol. 12 (22). Date of Electronic Publication: 2023 Nov 17.

Quality Aspects of Designing Prohealth Liver Sausages Enriched with Walnut Paste.

Autor: Florowski T; Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland., Florowska A; Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland., Chmiel M; Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland., Adamczak L; Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland., Pietrzak D; Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland., Ostrowska A; Department of Nanobiotechnology, Institute of Biology, Warsaw University of Life Sciences-SGGW, 8 Ciszewskiego Street, 02-786 Warsaw, Poland., Szymańska I; Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska Street, 02-787 Warsaw, Poland.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2022 Dec 07; Vol. 11 (24). Date of Electronic Publication: 2022 Dec 07.

Changes in the microbiological quality and content of biogenic amines in chicken fillets packed using various techniques and stored under different conditions.

Autor: Chmiel M; Division of Meat Technology, Department of Food Technology and Food Evaluation, Warsaw University of Life Sciences - SGGW, 166 Nowoursynowska Street, 02-787, Warsaw, Poland. Electronic address: marta_chmiel@sggw.edu.pl., Roszko M; Department of Food Analysis, Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Street, 02-532, Warsaw, Poland., Hać-Szymańczuk E; Department of Food Biotechnology and Food Microbiology, Warsaw University of Life Sciences - SGGW, 166 Nowoursynowska Street, 02-787, Warsaw, Poland., Cegiełka A; Division of Meat Technology, Department of Food Technology and Food Evaluation, Warsaw University of Life Sciences - SGGW, 166 Nowoursynowska Street, 02-787, Warsaw, Poland., Adamczak L; Division of Meat Technology, Department of Food Technology and Food Evaluation, Warsaw University of Life Sciences - SGGW, 166 Nowoursynowska Street, 02-787, Warsaw, Poland., Florowski T; Division of Meat Technology, Department of Food Technology and Food Evaluation, Warsaw University of Life Sciences - SGGW, 166 Nowoursynowska Street, 02-787, Warsaw, Poland., Pietrzak D; Division of Meat Technology, Department of Food Technology and Food Evaluation, Warsaw University of Life Sciences - SGGW, 166 Nowoursynowska Street, 02-787, Warsaw, Poland., Bryła M; Department of Food Analysis, Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Street, 02-532, Warsaw, Poland., Świder O; Department of Food Analysis, Institute of Agricultural and Food Biotechnology, 36 Rakowiecka Street, 02-532, Warsaw, Poland.

Publikováno v: Food microbiology [Food Microbiol] 2022 Apr; Vol. 102, pp. 103920. Date of Electronic Publication: 2021 Oct 01.