Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Henryk PUSTKOWIAK"'
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 70, Iss 4, Pp 387-397 (2020)
Quantitative descriptive analysis, consumer acceptability as well as physicochemical characteristics were employed to analyse the effect of ground chia seeds on the texture and quality of wheat bread. Chia seed oil changes and its impact on selected
Externí odkaz:
https://doaj.org/article/f05f451ebf614855941812d28acc852e
Autor:
Ewelina Węsierska, Joanna Sobolewska-Zielińska, Małgorzata Pasternak, Katarzyna Niemczyńska-Wróbel, Robert Gąsior, Krzysztof Wojtycza, Henryk Pustkowiak, Iwona Duda, Władysław Migdał
Publikováno v:
Foods, Vol 10, Iss 7, p 1597 (2021)
The aim of study was to compare the biochemical properties affecting the nutritional quality, safety, and aroma of dry-cured products manufactured from valuable meat of rare native pig breeds: Pulawska (Pul) and Zlotnicka Spotted (ZS). The count of l
Externí odkaz:
https://doaj.org/article/da2d12db164e4654bf8dbf38343360bd
Publikováno v:
Animals, Vol 10, Iss 10, p 1721 (2020)
The aim of the study was to determine the effect of photoperiod and exogenous melatonin on milk yield and chemical composition of sheep’s milk. Sheep (n = 60) were randomly divided into three groups: lambing in February (Group 1—n = 20), lambing
Externí odkaz:
https://doaj.org/article/8138ca0286d046b2bc9c5d5fb27e1c20
Publikováno v:
Czech Journal of Food Sciences, Vol 31, Iss 5, Pp 432-437 (2013)
The fatty acids composition including the conjugated linoleic acid content in the milk and in the samples of Emmental-type cheese during the manufacturing and ripening period was determined. The highest amount of volatile and the lowest amount of sat
Externí odkaz:
https://doaj.org/article/8f52cbd5e75d4f00a247be4eba2e8cf0
Publikováno v:
Journal of Food Science and Technology. 59:1440-1449
The aim of the study was to evaluate the impact of selected fatty acids: palmitic, stearic or oleic on functional properties of cassava and wheat starches. Effectiveness of complexation procedure was evaluated by determination of complexing index, li
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d94d9852abf150a6044d5f6ce4561c0
https://doi.org/10.1007/s13197-021-05153-x
https://doi.org/10.1007/s13197-021-05153-x
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 70, Iss 4, Pp 387-397 (2020)
Quantitative descriptive analysis, consumer acceptability as well as physicochemical characteristics were employed to analyse the effect of ground chia seeds on the texture and quality of wheat bread. Chia seed oil changes and its impact on selected
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::322f2b7a20cf6e66ec6f796f584101a5
http://www.journalssystem.com/pjfns/Sensory-assessment-and-physicochemical-properties-of-wheat-bread-supplemented-with,129015,0,2.html
http://www.journalssystem.com/pjfns/Sensory-assessment-and-physicochemical-properties-of-wheat-bread-supplemented-with,129015,0,2.html
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
https://doi.org/10.2478/aoas-2019-0083
Publikováno v:
Animals
Volume 10
Issue 10
Animals, Vol 10, Iss 1721, p 1721 (2020)
Animals : an Open Access Journal from MDPI
Volume 10
Issue 10
Animals, Vol 10, Iss 1721, p 1721 (2020)
Animals : an Open Access Journal from MDPI
The aim of the study was to determine the effect of photoperiod and exogenous melatonin on milk yield and chemical composition of sheep&rsquo
s milk. Sheep (n = 60) were randomly divided into three groups: lambing in February (Group 1&mdash
s milk. Sheep (n = 60) were randomly divided into three groups: lambing in February (Group 1&mdash
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9810804566743be953eafee19ea42be5
Autor:
Władysław Migdał, Małgorzata Pasternak, Iwona Duda, Henryk Pustkowiak, Ewelina Węsierska, Robert Gąsior, Krzysztof Wojtycza, Katarzyna Niemczyńska-Wróbel, Joanna Sobolewska-Zielińska
Publikováno v:
Foods
Volume 10
Issue 7
Foods, Vol 10, Iss 1597, p 1597 (2021)
Volume 10
Issue 7
Foods, Vol 10, Iss 1597, p 1597 (2021)
The aim of study was to compare the biochemical properties affecting the nutritional quality, safety, and aroma of dry-cured products manufactured from valuable meat of rare native pig breeds: Pulawska (Pul) and Zlotnicka Spotted (ZS). The count of l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e6f57fe5ebd56d517c065b11682217c
https://doi.org/10.3390/foods10071597
https://doi.org/10.3390/foods10071597
Publikováno v:
Journal of the Science of Food and Agriculture. 97:2865-2874
Background: Functional meat products are still rare on the market because it is difficult to incorporate new ingredients and obtain both a healthy and acceptable product. Flaxseed is known for its beneficial properties and, in the present study, it w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ef6a2a0eacac178c53a0ebe5f1962b1
https://doi.org/10.1002/jsfa.8116
https://doi.org/10.1002/jsfa.8116