Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Ireneusz Maciejaszek"'
Publikováno v:
International Journal of Food Science, Vol 2022 (2022)
A sausage snack was produced by air blast drying of cottage sausage, and its safety and quality were investigated during 10-week storage period in a modified atmosphere (20% CO2/80% N2) at 4±1°C and 20±1°C. The results of a sensory and instrument
Externí odkaz:
https://doaj.org/article/ef0053afb7d94f61aba64fc850470b8f
Publikováno v:
International Journal of Food Science, Vol 2022 (2022)
Protein isolate obtained from sweet yellow lupin (Lupinus luteus L.) and its Alcalase hydrolysates were examined for their functional and antioxidant properties in relation to surface hydrophobicity of proteins and peptides and molecular weight distr
Externí odkaz:
https://doaj.org/article/0fc1d479c52f43e9a4d15213da705fc8
Autor:
Krzysztof Surówka, Ireneusz Maciejaszek, Kamila Walczak, Maria Walczycka, Barbara Surówka, Magdalena Rzepka, Joanna Banaś
Publikováno v:
Czech Journal of Food Sciences, Vol 37, Iss 5, Pp 325-331 (2019)
The characteristic features of traditional cottage sausage were analysed. In addition, the extent to which manufacturers create product diversity on the market was investigated, along with potential health risks of the product to consumers. The sampl
Externí odkaz:
https://doaj.org/article/c583edeb465b4e42957c1c4a56bd73a9
Publikováno v:
Foods, Vol 2, Iss 2, Pp 238-253 (2013)
The influence of culinary treatment on the nutritional value and quality of Lactarius deliciosus was established. Mushrooms: unblanched (I), blanched (II), and unblanched with onion and spices (III), were fried in oil for 10 min. Fried mushrooms were
Externí odkaz:
https://doaj.org/article/673e4d6e586849ccbcd081ed0a1ee2cd
Publikováno v:
Journal of Food Measurement and Characterization. 14:1213-1222
Cold-pressed pumpkin and safflower seeds oils were stored at 2 ± 1 °C, 20 ± 1 °C and 40 ± 1 °C for 8 weeks. Measurements of lipid quality parameters were performed every 2 weeks. Throughout storage the emission and synchronous fluorimetric spec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0159512bc06fbf3e072d2c93b02afe6d
https://doi.org/10.1007/s11694-019-00370-7
https://doi.org/10.1007/s11694-019-00370-7
Autor:
Kamila Walczak, Maria Walczycka, Joanna Banaś, Magdalena Rzepka, Krzysztof Surówka, Barbara Surówka, Ireneusz Maciejaszek
Publikováno v:
Czech Journal of Food Sciences. 37:325-331
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::489833db5c81ec4dd626add13a7e82b3
https://doi.org/10.17221/135/2019-cjfs
https://doi.org/10.17221/135/2019-cjfs
Publikováno v:
Acta Scientiarum Polonorum Technologia Alimentaria. 18:135-142
Background In stored freeze-dried orange carrots, carotenoids are not stable compounds. The aim of the work was to evaluate the stability of carotenoids in products obtained from polyphenol-rich purple carrots which additionally contain anthocyanins.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::017d44d32feacd8806496cff89904883
https://doi.org/10.17306/j.afs.0637
https://doi.org/10.17306/j.afs.0637
Publikováno v:
Food chemistry. 304
Effects of freeze-dried egg white, yolk and whole egg enrichment on water behaviour in fresh pasta dough, dried and cooked rice pasta with respect to control samples were studied by 1H nuclear magnetic resonance (NMR) relaxometry and thermogravimetri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47db3a61eda096b47cf82d009a85e524
https://pubmed.ncbi.nlm.nih.gov/31493705
https://pubmed.ncbi.nlm.nih.gov/31493705
Publikováno v:
Annals of Animal Science. 15:221-235
This paper investigates the effect of adding oregano essential oil (0.02% v/w), freeze-dried garlic (1%), tomato concentrate (15%) and a combination of all three (in the same concentrations) on the shelf life of minced pork meat. Vacuum-packed sample
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1778f1908a66671017b657b2fdaaff92
https://doi.org/10.2478/aoas-2014-0065
https://doi.org/10.2478/aoas-2014-0065
Autor:
Iwona Tesarowicz, Fatih Özogul, Mustafa Durmus, Ali Rıza Kosker, Yesim Ozogul, Krzysztof Surówka, Ireneusz Maciejaszek, Yılmaz Uçar
The chemical, sensory, microbiological, protein profile and textural changes of vacuum-packaged ‘gravad’ carp fillets (Cyprinus carpio) were investigated during storage at 3 °C. Sensory analyses showed that vacuum-packed gravad was still accepta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e969b6ab375d94fd518daf52036397b5
https://hdl.handle.net/20.500.12605/21507
https://hdl.handle.net/20.500.12605/21507
