Zobrazeno 1 - 10
of 60
pro vyhledávání: '"Jacek Domagała"'
Autor:
Władysław Migdał, Slavomír Marcinčák, Maria Walczycka, Jacek Domagała, Agnieszka Pluta-Kubica, Magda Filipczak-Fiutak, Anna Migdał, Łukasz Migdał
Publikováno v:
Journal of Ethnic Foods, Vol 11, Iss 1, Pp 1-12 (2024)
Abstract Wallachian expansion brought to the Carpathian Mountains a system of shepherd economy—farming, production of Wallachian cheeses, animals adapted to life in difficult mountain conditions—mainly sheep of the Cakiel breed group. Mountain sh
Externí odkaz:
https://doaj.org/article/1a127437883148059fabe89fad44b66c
Autor:
Mirosław M. Kasprzak, Marek Sady, Joanna Kruk, Simona Bartkova, Immanuel Sanka, Ott Scheler, Ewelina Jamróz, Wiktor Berski, Sylwia Onacik-Gür, Rafał Szram, Charles Odilichukwu R. Okpala, Joanna Tkaczewska, Marzena Zając, Jacek Domagała, Stanisław Ptasznik
Publikováno v:
PeerJ, Vol 11, p e16441 (2023)
The incorporation of lipid droplets and further characterization of matrices within dairy products may be possible using such adjacent particles as protein complexes/lipids. Among the range of varied emulsions and their functionalities, great attenti
Externí odkaz:
https://doaj.org/article/925100a39c53431aae60d1637b9382e4
Publikováno v:
Applied Sciences, Vol 14, Iss 3, p 1069 (2024)
Emulsions have garnered significant attention within a variety of industries, including pharmaceuticals, food production, and cosmetics. The importance of emulsions across these sectors is attributed to their versatility and unique properties, such a
Externí odkaz:
https://doaj.org/article/646fb03ebe0e47079ffd8edcc3c15ace
Autor:
Mirosław M. Kasprzak, Maciej Jarzębski, Wojciech Smułek, Wiktor Berski, Marzena Zając, Karolina Östbring, Cecilia Ahlström, Stanisław Ptasznik, Jacek Domagała
Publikováno v:
Foods, Vol 12, Iss 12, p 2288 (2023)
The objective of this study was to extract the rapeseed protein from by-products and further examine the effect of lab-made rapeseed protein on the droplet size, microstructure, colour, encapsulation and apparent viscosity of emulsions. Rapeseed prot
Externí odkaz:
https://doaj.org/article/4a82700de3d44a799e43bb61576f02f6
Autor:
Agnieszka Pluta-Kubica, Dorota Najgebauer-Lejko, Jacek Domagała, Jana Štefániková, Jozef Golian
Publikováno v:
Foods, Vol 11, Iss 24, p 3948 (2022)
The aim of this study was to investigate the effects of cow breed and the addition of wild garlic on the sensory quality, volatile compounds, and physical properties of soft rennet-curd cheese. Cheese was produced from the milk of the Polish Holstein
Externí odkaz:
https://doaj.org/article/d668e2d3b66047cbbf8f63aac0fab119
Autor:
Dorota Najgebauer-Lejko, Agnieszka Pluta-Kubica, Jacek Domagała, Katarzyna Turek, Iwona Duda, Jozef Golian
Publikováno v:
Molecules, Vol 27, Iss 24, p 8930 (2022)
This study aimed to assess the effect of milk source and bear garlic addition on the selected properties of soft rennet cheese. Cheeses were produced from cow milk derived from two sources: Polish Red cows (PR) and Polish Holstein-Friesian cows (PHF)
Externí odkaz:
https://doaj.org/article/e36a6c8187a04d04b01419abe025c625
Publikováno v:
PLoS ONE, Vol 16, Iss 7, p e0254431 (2021)
The use of small ruminant milk for smoked cheese production makes it possible to incorporate valuable nutrients into the diet, especially as the consumption of unprocessed sheep or goat's milk is low compared to that from cows. Smoking of food not on
Externí odkaz:
https://doaj.org/article/d6987f91cb47480380cd9fa8fe3185f6
Publikováno v:
Molecules, Vol 26, Iss 8, p 2345 (2021)
Elderberries, sea buckthorn, and sloe berries are fruits of wild-grown bushes, valued in folk medicine for their health-promoting properties but still rarely applied in food. The aim of the present study was to produce probiotic yoghurts with a 10% a
Externí odkaz:
https://doaj.org/article/4f9635798f424479b290e39e31777494
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
Autor:
Mirosław M. Kasprzak, Wiktor Berski, Magdalena Krystyjan, Ewelina Jamróz, Aleksandra Florczuk, Joanna Tkaczewska, Marzena Zając, Jacek Domagała, Aaron M. Lett, Stanisław Ptasznik
Publikováno v:
LWT. 178:114465
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f03e051f86d317e082f3bae5bbcce874
https://doi.org/10.1016/j.lwt.2023.114465
https://doi.org/10.1016/j.lwt.2023.114465