Zobrazeno 1 - 10 of 13 pro vyhledávání: '"Genowefa Bonczar"'
1
Comparison of the Composition and Quality Properties of Fromage Frais-Type Cheese Manufactured from the Milk of Selected Cow Breeds
Autor: Jacek Domagała, Marek Sady, Henryk Pustkowiak, Iwona Duda, Agnieszka Pluta-Kubica, Genowefa Bonczar
Publikováno v: Annals of Animal Science. 20:661-676
The purpose of this research was to compare the physicochemical and sensorial properties of from-age frais-type cheese produced from milk of different cow breeds. There is no information on this topic in literature. The cheeses were manufactured in l
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5aaee360ab58d5da2acd5e7584659b92
https://doi.org/10.2478/aoas-2019-0083
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2
The range of protein hydrolysis and biogenic amines content in selected acid- and rennet-curd cheeses
Autor: Magda Filipczak-Fiutak, Agnieszka Pluta-Kubica, L Staruch, Genowefa Bonczar, Maria Walczycka, Iwona Duda
Publikováno v: Chemicke Zvesti
The aim of this experiment was to assess the range of proteolysis and biogenic amine content in the selected rennet- and acid-curd cheeses available on the Polish market, randomly chosen for the analyses: three ripened hard with eyes cheeses, three r
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f44a67e90a46f90b5025eee730ab80e7
https://doi.org/10.1007/s11696-018-0490-y
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3
The changes of proteins fractions shares in milk and fermented milk drinks
Autor: Maria Walczycka, Iwona Duda, Genowefa Bonczar
Publikováno v: Acta Scientiarum Polonorum Technologia Alimentaria. 15:379-389
Background The aim of this research was to observe the changes which take place in the electrophoretic picture of milk proteins after pasteurisation and inoculation with different starter cultures (both traditional and probiotic). After incubation, t
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10c2a94468ac2a6f204b5cef03f83463
https://doi.org/10.17306/j.afs.2016.4.36
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4
Effect of dairy animal species and of the type of starter cultures on the cholesterol content of manufactured fermented milks
Autor: Monika Wszołek, Dorota Najgebauer-Lejko, Marek Sady, Maria Walczycka, Genowefa Bonczar, Krzysztof Maciejowski, Jacek Domagała
Publikováno v: Small Ruminant Research. 136:22-26
The aim of the research was to estimate the influence of type of starter cultures (yoghurt, kefir and butter) on the cholesterol content in fermented milk produced from cow’s, goat’s and ewe’s milk. It was established that cow’s milk fat was
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::023f054477bae8bf673d81a8a66ea3e8
https://doi.org/10.1016/j.smallrumres.2015.12.033
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6
Influence of milk protein cross-linking by transglutaminase on the rennet coagulation time and the gel properties
Autor: Jacek, Domagała, Dorota, Najgebauer-Lejko, Ilona, Wieteska-Śliwa, Marek, Sady, Monika, Wszołek, Genowefa, Bonczar, Magda, Filipczak-Fiutak
Publikováno v: Journal of the science of food and agriculture. 96(10)
Transglutaminase (TGase) modifies milk proteins by cross-linking of caseins, with increased cheese yield being the main technological benefit. In the present work the influence of TGase addition in different concentrations (0, 1, 2 and 3 U g(-1) prot
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::d10ecca0d7f7d617463685af79f2deee
https://pubmed.ncbi.nlm.nih.gov/26585165
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9
Rheological Properties and Texture of Yoghurts When Oat-Maltodextrin is Used as a Fat Substitute
Autor: Jacek Domagała, Marek Sady, Tadeusz Grega, Genowefa Bonczar
Publikováno v: International Journal of Food Properties. 9:1-11
Yoghurts were produced from cow’s milk containing 1, 2 and 3 kg milk fat/100 kg or 1, 2 and 3kg of oat-maltodextrin/100 kg (maltodextrin included 5 kg β-glucan/100 kg). Non-fat yoghurt, without the addition of maltodextrin, was used as a control p
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cf10b392ae7296c32b142c8a7094ece7
https://doi.org/10.1080/10942910600588776
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10
The Influence of Storage Time on Rheological Properties and Texture of Yoghurts with the Addition of Oat-Maltodextrin as the Fat Substitute
Autor: Marek Sady, Jacek Domagała, Tadeusz Grega, Genowefa Bonczar
Publikováno v: International Journal of Food Properties. 8:395-404
Yoghurts from cow's milk containing 2 kg milk fat/100 kg or 2 kg of an oat-maltodextrin/100 kg (maltodextrin included 5 kg b-glucan/100 kg), were weighed on a laboratory scale and stored in refrigerator conditions for 21 days. Non-fat yoghurt without
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4aeca0ca3edfb30e441915f147f0ed1
https://doi.org/10.1081/jfp-200059497
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