Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Krzysztof Kawecki"'
Publikováno v:
Molecules, Vol 28, Iss 13, p 5122 (2023)
The aim of the study was to analyse changes in the physicochemical, rheological, and textural properties occurring during the storage of industrially produced smoked salami and mould salami. Tests on these cold cuts were conducted on the 2nd, 15th, 3
Externí odkaz:
https://doaj.org/article/32a52e2104ed484ebb7365cb48ce7d03
Publikováno v:
Molecules, Vol 27, Iss 16, p 5235 (2022)
The aim of the study was to investigate how liquid fish oil and microencapsulated oil additives influenced the rheological characteristics and the dynamics of water binding in vacuum-packed (VP) and modified-atmosphere-packed (MAP) poultry sausages d
Externí odkaz:
https://doaj.org/article/33e41460506e4a56a6d6a891e7a88b92
Publikováno v:
Molecules, Vol 26, Iss 14, p 4293 (2021)
This study deals with the fatty acid profile and oxidative changes (TBARS) in vacuum-packed (VP) or modified-atmosphere-packed (MAP) finely-comminuted poultry sausages with liquid fish oil and microencapsulated fish oil (MC) additives. An analysis of
Externí odkaz:
https://doaj.org/article/cc3bbe70cd5c4c51a1a5f6ac1a1ce4e6
Autor:
Wakar, Marcin
Publikováno v:
Lithuanian Historical Studies; January 2013, Vol. 18 Issue: 1 p255-257, 3p
Publikováno v:
Sensors, Vol 21, Iss 8, p 2653 (2021)
The aim of the study was to evaluate the influence of refined fish oil additives in liquid and microencapsulated forms, packing method (VP—vacuum packing, MAP—modified atmosphere packing) and storage time (1, 7, 14, 21 days) on selected physicoch
Externí odkaz:
https://doaj.org/article/8d64fc46d62e481fa809d04ed193c5ff
Publikováno v:
Journal of the Science of Food and Agriculture. 100:2043-2051
Background Encapsulation of fish oil for use as oil powder for the human food industry offers new product design possibilities. The fat content of fish is unique in the amount of of long chain n-3 fatty acid that it contains. It can be expected that
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ef8632006922bb7f443e02bf6d17bc0
https://doi.org/10.1002/jsfa.10226
https://doi.org/10.1002/jsfa.10226
Autor:
Maciej Ciesielski, Mariusz Szajewski, Krzysztof Kawecki, Wiesław Janusz Kruszewski, Jakub Walczak, Tomasz Buczek
Publikováno v:
Colorectal disease : the official journal of the Association of Coloproctology of Great Britain and IrelandREFERENCES. 23(10)
Aim In rectal cancer surgery, the problem about which of the mesenteric artery ligation variants (high or low) is more beneficial to the patient remains unsolved. Recent meta-analyses suggest that the risk of surgical complications is similar for bot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::406cb6fab40365cd69fed5456ca33c68
https://pubmed.ncbi.nlm.nih.gov/34251082
https://pubmed.ncbi.nlm.nih.gov/34251082
Publikováno v:
Sensors (Basel, Switzerland)
Sensors
Volume 21
Issue 8
Sensors, Vol 21, Iss 2653, p 2653 (2021)
Sensors
Volume 21
Issue 8
Sensors, Vol 21, Iss 2653, p 2653 (2021)
The aim of the study was to evaluate the influence of refined fish oil additives in liquid and microencapsulated forms, packing method (VP—vacuum packing, MAP—modified atmosphere packing) and storage time (1, 7, 14, 21 days) on selected physicoch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d63d2a678291f32fcccf751c7425721b
http://europepmc.org/articles/PMC8068887
http://europepmc.org/articles/PMC8068887
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 101(3)
BACKGROUND The composition of meat batters can be modified by the addition of fish oil or microencapsulation of oil. Such modifications affect the water binding and the rheological properties of the resulting systems. There is little information avai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b2409c543a898a9b825cca5569a0a8cd
https://pubmed.ncbi.nlm.nih.gov/32785934
https://pubmed.ncbi.nlm.nih.gov/32785934
Publikováno v:
Molecules, Vol 26, Iss 4293, p 4293 (2021)
Molecules
Volume 26
Issue 14
Molecules
Volume 26
Issue 14
This study deals with the fatty acid profile and oxidative changes (TBARS) in vacuum-packed (VP) or modified-atmosphere-packed (MAP) finely-comminuted poultry sausages with liquid fish oil and microencapsulated fish oil (MC) additives. An analysis of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b3f3d9e517f27c640b489e4d198da8e
https://doi.org/10.3390/molecules26144293
https://doi.org/10.3390/molecules26144293