Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Małgorzata Ormian"'
Autor:
Anna Augustyńska-Prejsnar, Miroslava Kačániová, Małgorzata Ormian, Jadwiga Topczewska, Zofia Sokołowicz, Paweł Hanus
Publikováno v:
Foods, Vol 13, Iss 1, p 70 (2023)
The aim of this study was to evaluate the effect of the addition of fermented black garlic on the quality of minced poultry products. Treatments were organized in four groups (1%, 2%, 3%, and 4%) containing either black fermented garlic (bg) or fresh
Externí odkaz:
https://doaj.org/article/84e857824dc34eedb4b7b762b02dfa97
Autor:
Anna Augustyńska-Prejsnar, Paweł Hanus, Małgorzata Ormian, Miroslava Kačániová, Zofia Sokołowicz, Jadwiga Topczewska
Publikováno v:
Foods, Vol 12, Iss 23, p 4340 (2023)
The purpose of this study was to evaluate the effect of temperature (2 °C and 6 °C) and storage duration on the quality and attributes of hens’ breast meat after their laying periods. The study included physicochemical characteristics (pH, drip l
Externí odkaz:
https://doaj.org/article/a58fca5264224993831010b67979002a
Publikováno v:
Foods, Vol 11, Iss 23, p 3907 (2022)
The aim of this study was to add natural hemp components to poultry roast recipes, to enhance their quality (physical, chemical, and sensory qualities of the product). Two variants of poultry roast (group P1 and P2) with a 10.2% addition of hemp comp
Externí odkaz:
https://doaj.org/article/91ae2fba1884490695b2c0d5d94271dc
Publikováno v:
Foods, Vol 11, Iss 21, p 3417 (2022)
The aim of the study was to use plant additives in the form of a mixture of seeds (linseed, amaranth and hemp) to increase the nutritional value and health-promoting values of poultry meatballs. Meatballs with 24% addition of wheat roll and three var
Externí odkaz:
https://doaj.org/article/789a7754c7994796b98404940da62176
Publikováno v:
Applied Sciences, Vol 12, Iss 10, p 5289 (2022)
Food producers’ interest in improving the nutritional and pro-health values of meat products has grown. The study aims to assess the effect of replacing poultry pâté products wheat roll (24% group I) in recipes with a mixture of hemp seeds (8% ea
Externí odkaz:
https://doaj.org/article/b9ae0d77f91f4c2fbb583871c487597a
Autor:
Anna Augustyńska-Prejsnar, Jadwiga Topczewska, Małgorzata Ormian, Aneta Saletnik, Zofia Sokołowicz, Jadwiga Lechowska
Publikováno v:
Applied Sciences, Vol 12, Iss 2, p 805 (2022)
The aim of the study was to evaluate the effects of turmeric supplementation on selected quality features, oxidative stability, and the safety of duck meat burgers. Four burger variants, namely I–control, no additive, II–with turmeric powder, III
Externí odkaz:
https://doaj.org/article/f936498dd0b24110ba3bbe9a12b9678a
Autor:
Anna Augustyńska-Prejsnar, Małgorzata Ormian, Paweł Hanus, Maciej Kluz, Zofia Sokołowicz, Mariusz Rudy
Publikováno v:
Journal of Food Quality, Vol 2019 (2019)
Along with the growth of the group of consumers paying attention to the relationship between diet and health, there is a trend of interest in natural products and the possibility of their use in meat processing. Raw material used for the study was th
Externí odkaz:
https://doaj.org/article/fbea1d9ae899432c8b5774daf7259356
Autor:
Anna Augustyńska-Prejsnar, Zofia Sokołowicz, Paweł Hanus, Małgorzata Ormian, Miroslava Kačániová
Publikováno v:
Animals, Vol 10, Iss 12, p 2393 (2020)
The material for the study was the breast muscles of hens after the laying period which were marinated with buttermilk and acid whey for 24 and 48 h. The quality parameters of non-marinated and marinated raw and roast products were evaluated in respe
Externí odkaz:
https://doaj.org/article/c32bb2d3aee949169d6c7710a2007894
Publikováno v:
Journal of Food Quality, Vol 2018 (2018)
The paper presents an analysis of the impact of freezing storage duration (1, 3, 5, and 7 months) and thawing methods, namely, in atmospheric air, water, and using microwave oven on the quality properties of broiler chicken breast meat. The physicoch
Externí odkaz:
https://doaj.org/article/d7590c69d1384851920c7514949a0790
PURCHASING PREFERENCES FOR CONVENIENT FOOD OF POULTRY ORIGIN IN OPINION OF YOUNG UNIVERSITY STUDENTS
Publikováno v:
Journal of Agribusiness and Rural Development, Vol 4, Iss 34, Pp 17-26 (2014)
Convenient food of poultry origin is becoming increasingly competitive compared to traditional meat and meat products and thus gaining in popularity. Students irregular lifestyle and lack of time to prepare meals make convenient food preferred by the
Externí odkaz:
https://doaj.org/article/714dee3ec1b34c62b658ba05f0583c8e