Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Katarzyna Pawlak-Lemańska"'
Autor:
Katarzyna Marchwińska, Daniela Gwiazdowska, Krzysztof Juś, Paulina Gluzińska, Julia Gwiazdowska, Katarzyna Pawlak-Lemańska
Publikováno v:
Applied Sciences, Vol 13, Iss 23, p 12707 (2023)
Nowadays, plant-based fermented products are attracting a lot of consumer interest due to their probiotic and health-promoting properties. The aim of this study was to evaluate the microbiological quality and antioxidant activity of innovative fermen
Externí odkaz:
https://doaj.org/article/542506089b374569898cd3bb5ac602af
Publikováno v:
Foods, Vol 11, Iss 14, p 2143 (2022)
The subject of this study was to characterize the absorption and fluorescence spectra of various types of strawberry beverages and to test the possibility of distinguishing between direct juices and pasteurized commercial products on the basis of the
Externí odkaz:
https://doaj.org/article/a1198fbdeda44bb380c5d2cf6d56fb11
Publikováno v:
Foods, Vol 8, Iss 11, p 545 (2019)
The aim of this study was to evaluate the influence of intrinsic product characteristics and extrinsic packaging-related factors on the food quality perception. Sensory and visual attention methods were used to study how consumers perceive the qualit
Externí odkaz:
https://doaj.org/article/2556a205ce014a9f98bfc510c27fcbba
Publikováno v:
Journal of Agribusiness and Rural Development, Vol 4, Iss 38, p 839–847 (2015)
The aim of this study was to evaluate the food choice motives of consumers. Preliminary studies were carried out on a group of 96 consumers of juices based on the Food Choice Questionnaire. It is a tool, which enables the systematic measurement of th
Externí odkaz:
https://doaj.org/article/22559867645942c3aba84109bbcff798
Sustainable food security is a pressing global challenge, requiring research and advocacy for both production and consumption practices. On one hand, the focus of research lies in the development of technologies and processes that enable the producti
Autor:
Ewa Sikorska, Urszula Samotyja, Anna Dankowska, Katarzyna Pawlak-Lemańska, Krzysztof Wójcicki, Jens Petter Wold
Publikováno v:
PRZEMYSŁ SPOŻYWCZY. 1:17-20
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ea0a4845812250fe5777823fb1ac728
https://doi.org/10.15199/65.2022.6.3
https://doi.org/10.15199/65.2022.6.3
Autor:
Karolina Wiszumirska, Dorota Czarnecka-Komorowska, Wojciech Kozak, Marta Biegańska, Patrycja Wojciechowska, Maciej Jarzębski, Katarzyna Pawlak-Lemańska
Publikováno v:
Materials; Volume 16; Issue 2; Pages: 859
Radiation is an example of one of the techniques used for pasteurization and sterilization in various packaging systems. There is a high demand for the evaluation of the possible degradation of new composites, especially based on natural raw material
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f3c36e3f5dd3b92835881e95d4227d3
Autor:
Daniela Gwiazdowska, Katarzyna Pawlak-Lemańska, Anna Gliszczyńska-Świgło, Róża Biegańska-Marecik, Julia Szutowska, Iga Rybicka
Publikováno v:
Food research international (Ottawa, Ont.). 149
The aim of this paper was to evaluate the influence of different indigenous lactic acid bacteria isolates - as a single culture or bacterial consortium - on the functional and physicochemical properties of fermented curly kale juice. All tested varia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::516618624de7b684e30c0a5ba8ae7ad5
https://pubmed.ncbi.nlm.nih.gov/34600676
https://pubmed.ncbi.nlm.nih.gov/34600676
Autor:
Paweł Piasecki, Katarzyna Pawlak-Lemańska, Ana Lobo-Prieto, Tomasz Górecki, Ewa Sikorska, Katarzyna Włodarska
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
34 Páginas.-- 4 Figuras.-- 3 Tablas
The aim of this study was to evaluate and compare potential of different optical spectroscopic techniques for quality assessment of apple juices. The calibration partial least squares (PLS) regression models
The aim of this study was to evaluate and compare potential of different optical spectroscopic techniques for quality assessment of apple juices. The calibration partial least squares (PLS) regression models
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f95e4826965ea69e167750066e97f985
http://hdl.handle.net/10261/235149
http://hdl.handle.net/10261/235149
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Presently we applied multivariate curve resolution – alternating least squares (MCR-ALS) method for the analysis of front-face total synchronous fluorescence spectra (TSFS) of differently processed apple juices. This analysis enabled extracting of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4aead49b9125decb8ddafad6680baa78
https://doi.org/10.1016/j.chemolab.2017.02.011
https://doi.org/10.1016/j.chemolab.2017.02.011