Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Justyna Ziajka"'
Publikováno v:
Foods, Vol 13, Iss 15, p 2416 (2024)
The study aimed to be able to incorporate mealworm powder into yoghurts to increase protein content. Tenebrio molitor is gaining popularity as an alternative protein source. In the face of a growing human population and the associated challenges of s
Externí odkaz:
https://doaj.org/article/76a06a8a2bb347cfb22f1c0981a0d373
Autor:
Kinga Karwacka, Adriana Łobacz, Justyna Ziajka, Anna Lis, Monika Małkowska-Kowalczyk, Maria Baranowska
Publikováno v:
Foods, Vol 13, Iss 15, p 2426 (2024)
This study aims to implement and increase values regarding the use of cricket powder in food. This is due to the need to increase the range of products enriched with cricket powder in order to increase the market and acceptance of insects in the diet
Externí odkaz:
https://doaj.org/article/c1f818681dc948049b4cc980cc9b9773
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 1744-1757 (2021)
The main aim of this study was to compare the values of selected textural attributes of commercial butter measured with the AP 4/2 cone penetrometer (VEB Feinmess, Germany) and TA.XT Plus texture analyzer (Stable Micro Systems, United Kingdom). Befor
Externí odkaz:
https://doaj.org/article/a4bcbca0f933443abb961cffd8d39f24
Autor:
Katarzyna Kiełczewska, Aneta Dąbrowska, Marika Magdalena Bielecka, Bogdan Dec, Maria Baranowska, Justyna Ziajka, Yang Zhennai, Justyna Żulewska
Publikováno v:
Foods, Vol 11, Iss 13, p 1817 (2022)
Milk enriched with functional ingredients of milk proteins delivers health and nutritional benefits, and it can be particularly recommended to consumers with increased protein requirements. The aim of this study was to evaluate the applicability of c
Externí odkaz:
https://doaj.org/article/f90a4160d04645b9bdbc151e86f5698c
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 325-336 (2021)
The aim of this study was to determine the possible extent of changes in the composition and physicochemical properties of unmodified milk fat (UMF) and to evaluate the influence of such modifications on the crystallization of solid fractions (SF) an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ad040ab70c13dc6d9bcf99ad59a84c4f
https://doaj.org/article/986c40447ded4312809d4a9115eba171
https://doaj.org/article/986c40447ded4312809d4a9115eba171
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 1744-1757 (2021)
The main aim of this study was to compare the values of selected textural attributes of commercial butter measured with the AP 4/2 cone penetrometer (VEB Feinmess, Germany) and TA.XT Plus texture analyzer (Stable Micro Systems, United Kingdom). Befor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e78aa03236f898e90cbc0ce915430527
https://doi.org/10.1080/10942912.2021.1999262
https://doi.org/10.1080/10942912.2021.1999262
Publikováno v:
International Dairy Journal. 137:105529
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::89f60916e9839175008e6e3e862d9716
https://doi.org/10.1016/j.idairyj.2022.105529
https://doi.org/10.1016/j.idairyj.2022.105529
Publikováno v:
International Dairy Journal. 102:104607
The effect of high pressure (200–500 MPa) on selected properties of caprine milk after high pressure- (HP-) treatment and storage (14 days, 4 °C) was determined. HP-treatment increased the particle size and protein content in the emulsion phase. P
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c8bdd36036ff0b3b1e331111ad3241b9
https://doi.org/10.1016/j.idairyj.2019.104607
https://doi.org/10.1016/j.idairyj.2019.104607