Development and physicochemical characteristics of multicomponent freeze-dried snacks obtained with blackcurrant pomace powder and calcium ions as structuring agents.

Autor: Karwacka M; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, SGGW, 159c Nowoursynowska St, 02-787 Warsaw, Poland., Galus S; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, SGGW, 159c Nowoursynowska St, 02-787 Warsaw, Poland., Janowicz M; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, SGGW, 159c Nowoursynowska St, 02-787 Warsaw, Poland.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2024 Jul; Vol. 61 (7), pp. 1363-1373. Date of Electronic Publication: 2024 Jan 22.

Development and Characteristics of Protein Edible Film Derived from Pork Gelatin and Beef Broth.

Autor: Ciurzyńska A; Department of Food Engineering and Process Management, 159c Nowoursynowska St., 02-776 Warsaw, Poland., Janowicz M; Department of Food Engineering and Process Management, 159c Nowoursynowska St., 02-776 Warsaw, Poland., Karwacka M; Department of Food Engineering and Process Management, 159c Nowoursynowska St., 02-776 Warsaw, Poland., Nowacka M; Department of Food Engineering and Process Management, 159c Nowoursynowska St., 02-776 Warsaw, Poland., Galus S; Department of Food Engineering and Process Management, 159c Nowoursynowska St., 02-776 Warsaw, Poland.

Publikováno v: Polymers [Polymers (Basel)] 2024 Apr 07; Vol. 16 (7). Date of Electronic Publication: 2024 Apr 07.

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Investigation of the Structure-Forming Potential of Protein Components in the Reformulation of the Composition of Edible Films.

Autor: Janowicz M; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland., Galus S; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland., Szulc K; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland., Ciurzyńska A; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland., Nowacka M; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland.

Publikováno v: Materials (Basel, Switzerland) [Materials (Basel)] 2024 Feb 17; Vol. 17 (4). Date of Electronic Publication: 2024 Feb 17.

The Potential of Edible Films, Sheets, and Coatings Based on Fruits and Vegetables in the Context of Sustainable Food Packaging Development.

Autor: Janowicz M; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland., Galus S; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland., Ciurzyńska A; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland., Nowacka M; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland.

Publikováno v: Polymers [Polymers (Basel)] 2023 Oct 26; Vol. 15 (21). Date of Electronic Publication: 2023 Oct 26.