Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Konrad W. Nowak"'
Autor:
Bartosz Pszczółkowski, Konrad W. Nowak, Wojciech Rejmer, Mirosław Bramowicz, Łukasz Dzadz, Remigiusz Gałęcki
Publikováno v:
Materials, Vol 15, Iss 1, p 149 (2021)
The objective of this study was to compare three methods for determining the Young’s modulus of polylactic acid (PLA) and acrylonitrile-butadiene-styrene (ABS) samples. The samples were manufactured viathe fused filament fabrication/fused depositio
Externí odkaz:
https://doaj.org/article/9293d58922db4020aa2904672ffb9a1b
Fermented beetroots can be osmotically dehydrated and then dried to make a nutritious snack known as fermented beet chips. To ensure the best product quality, it is necessary to determine optimal parameters of osmotic dehydration. Therefore, the aim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de3a6f0ba4585dd4b728ffeb25925287
https://doi.org/10.21203/rs.3.rs-2835932/v1
https://doi.org/10.21203/rs.3.rs-2835932/v1
Autor:
Bartosz Pszczółkowski, Konrad W. Nowak, Wojciech Rejmer, Mirosław Bramowicz, Łukasz Dzadz, Remigiusz Gałęcki
Publikováno v:
Materials, Vol 15, Iss 149, p 149 (2022)
Materials
Materials; Volume 15; Issue 1; Pages: 149
Materials
Materials; Volume 15; Issue 1; Pages: 149
The objective of this study was to compare three methods for determining the Young’s modulus of polylactic acid (PLA) and acrylonitrile-butadiene-styrene (ABS) samples. The samples were manufactured viathe fused filament fabrication/fused depositio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::489038611aa4b0efeb0cef4c1c55e6fd
https://www.mdpi.com/1996-1944/15/1/149
https://www.mdpi.com/1996-1944/15/1/149
Publikováno v:
AIMS Agriculture and Food, Vol 6, Iss 1, Pp 247-254 (2021)
The aim of this study was to evaluate the effect of ultrasound treatment on the efficiency of carotenoid extraction from cherry silverberries. Fruits (except for the control group) were sonicated at three power levels: 200,400 and 600 W. Fruits were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::68c4e2a0f1860acea122ec353cd4f319
https://doi.org/10.3934/agrfood.2021016
https://doi.org/10.3934/agrfood.2021016
Autor:
Hong Wei Xiao, Magdalena Zielinska, Zhongli Pan, Izabela Staniszewska, Konrad W. Nowak, Yu Hao Zhou, Zi Liang Liu, Danuta Zielinska
Publikováno v:
Food and Bioprocess Technology. 13:1848-1856
The aim of the study was to evaluate the effect of sonication (S), microwave-vacuum (MWV), convective freezing (F), cryogenic freezing (N), and their combinations, as well as pulsed vacuum osmotic dehydration (PVOD) on the drying kinetics, bioactive
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c8968ddc7acb1210cf606fc0233838ee
https://doi.org/10.1007/s11947-020-02507-9
https://doi.org/10.1007/s11947-020-02507-9
Publikováno v:
Food Science and Biotechnology
The aim of the study was to investigate the effect of ultrasound treatment and freezing/thawing on the physical properties of blueberries (Vaccinium corymbosum L.). Fruits were subjected to ultrasound treatment, mechanical freezing/thawing, and freez
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f247086dddf5e87cd17e48a844987bf9
https://doi.org/10.1007/s10068-018-0528-5
https://doi.org/10.1007/s10068-018-0528-5
Publikováno v:
LWT. 146:111440
The aim of study was to evaluate the storage stability of microwave-vacuum dried (MWVD) and hot air convective dried (HACD) powdered coriander, parsley and celery leaves based on their moisture sorption isotherms and glass transition temperatures (Tg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::193567012bc548a2b9c6465f4e53ad4f
https://doi.org/10.1016/j.lwt.2021.111440
https://doi.org/10.1016/j.lwt.2021.111440
Autor:
Konrad W. Nowak, Danuta Zielinska, Hong-Wei Xiao, Zi-Liang Liu, Yu-Hao Zhou, Zhongli Pan, Izabela Staniszewska, Magdalena Zielinska
Publikováno v:
LWT. 146:111464
This study focused on the effects of microwave-vacuum-assisted drying on the drying kinetics, bioactive compounds and antioxidant activity of whole cranberries subjected to different pretreatments, i.e. sonication, sonication combined with convective
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76ecb8eb86e5b0c3ad0cfe1425399e35
https://doi.org/10.1016/j.lwt.2021.111464
https://doi.org/10.1016/j.lwt.2021.111464
Publikováno v:
Journal of Food Engineering. 180:10-15
In this study, an attempt was made to modify the existing ultrasound method (two-velocities method, TVM) for estimating the proximate chemical composition of meat products by replacing one of the two sound velocity measurements with a measurement of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3971013f4b50e54d2c6a3ad08a9fa9a3
https://doi.org/10.1016/j.jfoodeng.2016.02.010
https://doi.org/10.1016/j.jfoodeng.2016.02.010
Autor:
Marek Markowski, Konrad W. Nowak
Publikováno v:
Measurement. 158:107717
The aim of the work was to provide accurate models for an evaluation of a potato starch colloid properties based on fast ultrasonic tests. All measurements were performed considering five temperatures (20, 25, 30, 35 and 40 °C) of colloids with a st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78f05b2de6b26ff647a084e38ea83936
https://doi.org/10.1016/j.measurement.2020.107717
https://doi.org/10.1016/j.measurement.2020.107717