Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Magdalena Cywińska-Antonik"'
Autor:
Marta Wójcik, Justyna Szczepańska-Stolarczyk, Łukasz Woźniak, Urszula Tamara Jasińska, Urszula Trych, Magdalena Cywińska-Antonik, Jakub Kosiński, Beata Kaniewska, Krystian Marszałek
Publikováno v:
Applied Sciences, Vol 14, Iss 14, p 6008 (2024)
The study aimed to assess the nutritional properties of fruit juices using the microwave flow pasteurization (MFP) method. The innovative spray deaeration process was also employed at two different temperatures, 25 °C and 50 °C, with three rotation
Externí odkaz:
https://doaj.org/article/add87fb82a9d4f1e95722fdaed382c95
Autor:
Jakub Kosiński, Magdalena Cywińska-Antonik, Justyna Szczepańska-Stolarczyk, Urszula T. Jasińska, Łukasz Woźniak, Beata Kaniewska, Krystian Marszałek
Publikováno v:
Applied Sciences, Vol 14, Iss 2, p 662 (2024)
The research material consisted of not from concentrate (NFC) apple juice, which underwent innovative processes of spray deaeration and flow microwave pasteurization. Traditional commercially available pasteurization was the control. Deaeration was c
Externí odkaz:
https://doaj.org/article/08c4c597da23479bba3c926a4c688009
Publikováno v:
Foods, Vol 12, Iss 6, p 1181 (2023)
In light of the growing interest in products with reduced sugar content, there is a need to consider reducing the natural sugar concentration in juices while preserving the initial concentration of nutritional compounds. This paper reviewed the curre
Externí odkaz:
https://doaj.org/article/afb617b1e8ab4ae0b57d24e7d8cde05e
Autor:
Magdalena Cywińska-Antonik
Publikováno v:
PRZEMYSŁ FERMENTACYJNY I OWOCOWO-WARZYWNY. 1:23-27
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3d850b295e3dfee878f0fd35ebc89e16
https://doi.org/10.15199/64.2022.6.4
https://doi.org/10.15199/64.2022.6.4