Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Magdalena Dadan"'
Publikováno v:
Applied Sciences, Vol 13, Iss 19, p 10597 (2023)
Recently, consumers are paying more attention to healthy diets and often seek products with a high number of bioactive compounds, such as fruit and vegetables [...]
Externí odkaz:
https://doaj.org/article/ec4d6e58e4df43fdbdb09225bdd5dc1e
Autor:
Magdalena Dadan, Urszula Tylewicz, Silvia Tappi, Katarzyna Rybak, Dorota Witrowa-Rajchert, Marco Dalla Rosa
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 71, Iss 3, Pp 311-321 (2021)
Fresh basil and parsley leaves are perishable and they are often processed by drying, which is an energy-consuming process and contributes to nutrient degradation. These downsides can, however, be mitigated by various pre-drying treatments. Thus, the
Externí odkaz:
https://doaj.org/article/dcc4ab04c0334687bd0f64d61c84c19b
Publikováno v:
Ultrasonics Sonochemistry, Vol 89, Iss , Pp 106156- (2022)
Ultrasound (US) assisted thawing of blue honeysuckle berry was utilized in order to reduce the losses of bioactive components (ascorbic acid, anthocyanins, phenolic acids, iridoids, proanthocyanins) and increase the extraction efficiency during juice
Externí odkaz:
https://doaj.org/article/2f2c0b40e509448cbe309b9d5736f396
Publikováno v:
Applied Sciences, Vol 12, Iss 7, p 3392 (2022)
The benefits of using hybrid drying are increasingly remarked. Microwave-convective drying (MW-CD) links the advantages of both microwave and convective drying methods and allows the negative phenomena that appear when the methods are used separately
Externí odkaz:
https://doaj.org/article/4fd0d1e17cb04ec9b3564797e3684a8b
Autor:
Katarzyna Rybak, Artur Wiktor, Mohammad Kaveh, Magdalena Dadan, Dorota Witrowa-Rajchert, Małgorzata Nowacka
Publikováno v:
Molecules, Vol 27, Iss 7, p 2164 (2022)
The drying process preserves the surplus of perishable food. However, to obtain a good-quality final product, different pretreatments are conducted before drying. Thus, the aim of the study was the evaluation of the effect of thermal (blanching treat
Externí odkaz:
https://doaj.org/article/c5a4047b8fd349c08cf2f7d2c78099b9
Autor:
Artur Wiktor, Magdalena Chadzynska, Katarzyna Rybak, Magdalena Dadan, Dorota Witrowa-Rajchert, Malgorzata Nowacka
Publikováno v:
Molecules, Vol 27, Iss 4, p 1376 (2022)
In recent years, an increasing interest in reducing sugar consumption has been observed and many studies are conducted on the use of polyols in the osmotic dehydration process to obtain candied or dried fruits. The studies in the literature have focu
Externí odkaz:
https://doaj.org/article/9e75bee7f23f47cc86224890d59f115d
Publikováno v:
Foods, Vol 10, Iss 8, p 1840 (2021)
The conditions of convective drying induce a negative effect on the quality of the dried products, and thus, innovative solutions, such as the utilization of ultrasound and dehumidified air are gaining importance. Therefore, the aim of this study was
Externí odkaz:
https://doaj.org/article/76e1e16212d243d59ac88db0e795a259
Autor:
Artur Wiktor, Aleš Landfeld, Aleksandra Matys, Pavla Novotná, Magdalena Dadan, Eliška Kováříková, Malgorzata Nowacka, Martin Mulenko, Dorota Witrowa-Rajchert, Jan Strohalm, Milan Houška
Publikováno v:
Foods, Vol 10, Iss 8, p 1943 (2021)
The aim of this work was to compare selected physicochemical properties of air dried ‘Golden Delicious’ apples, pretreated either by high-pressure processing (HPP), ultrasound (US) or pulsed electric field (PEF). Following parameters of pretreatm
Externí odkaz:
https://doaj.org/article/eae341da360b4f5c9e7e8ca28413588a
Autor:
Magdalena Dadan, Malgorzata Nowacka
Publikováno v:
Applied Sciences, Vol 11, Iss 2, p 689 (2021)
The purpose of this study was to investigate the effect of pre-treatment in ethyl alcohol for 5, 15, 60 and 180 s with the application of ultrasound on the course of convective drying and properties of carrot tissue directly after the treatment and a
Externí odkaz:
https://doaj.org/article/66b5e241d53b43a3b155b92e381e2c1a
Publikováno v:
Applied Sciences, Vol 11, Iss 3, p 1269 (2021)
Ultrasound (US) is a promising technology, which can be used to improve the efficacy of the processes in food technology and the quality of final product. US technique is used, e.g., to support mass and heat transfer processes, such as osmotic dehydr
Externí odkaz:
https://doaj.org/article/d118d5152aa34c62be8d9bc5b1c7bab8