Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Magdalena Trusinska"'
Publikováno v:
Ultrasonics Sonochemistry, Vol 104, Iss , Pp 106812- (2024)
The aim of the work was to investigate how ultrasonic (US) treatment impacts on the physical and chemical properties of vacuum-impregnated apples. Apple slices were subjected to vacuum impregnation (VI) in an Aloe vera juice solution without addition
Externí odkaz:
https://doaj.org/article/a565e8a8ff684ca1a52032479e062625
Autor:
Malgorzata Nowacka, Katarzyna Rybak, Magdalena Trusinska, Magdalena Karwacka, Aleksandra Matys, Katarzyna Pobiega, Dorota Witrowa-Rajchert
Publikováno v:
Applied Sciences, Vol 14, Iss 8, p 3507 (2024)
Beetroots are sources of bioactive compounds and valued pigments such as betalains. The purpose of this study was to determine the influence of ultrasound pretreatment on the beetroot infrared–hot air drying process and the functional properties of
Externí odkaz:
https://doaj.org/article/60527c750f51487799c8c5e0461eab41
Autor:
Katarzyna Pobiega, Aleksandra Matys, Magdalena Trusinska, Katarzyna Rybak, Dorota Witrowa-Rajchert, Malgorzata Nowacka
Publikováno v:
Applied Sciences, Vol 13, Iss 22, p 12335 (2023)
Currently, the demands of consumers are growing, and they expect safe and natural products of higher quality compared to products processed using thermal methods. Thermal treatment influences the sensory as well as quality and nutritional value of pr
Externí odkaz:
https://doaj.org/article/27e68c91bc3d437b9d86a8252dfd2bc6
Publikováno v:
Foods, Vol 12, Iss 21, p 3957 (2023)
Vacuum impregnation (VI) stands as a diffusion-driven food processing method that has found recent application within the food industry, particularly for the cold formulation of fortified food products. Pulsed electric field (PEF) treatment can affec
Externí odkaz:
https://doaj.org/article/6f42dc37b5e749cd9193db7cd914695a
Autor:
Malgorzata Nowacka, Magdalena Trusinska, Paulina Chraniuk, Jagoda Piatkowska, Anna Pakulska, Karolina Wisniewska, Anna Wierzbicka, Katarzyna Rybak, Katarzyna Pobiega
Publikováno v:
Applied Sciences, Vol 13, Iss 7, p 4509 (2023)
Recently, plant-based food has become important in the global food market. The increasing demand for plant-based food is a consequence of the increase in both environmental awareness and care for animal welfare as well as the changes in nutritional r
Externí odkaz:
https://doaj.org/article/cafb1be90f4e4fb9a8c61cd9b7ce5c44
Autor:
Malgorzata Nowacka, Magdalena Trusinska, Paulina Chraniuk, Federico Drudi, Jakub Lukasiewicz, Nam Phuong Nguyen, Adrianna Przybyszewska, Katarzyna Pobiega, Silvia Tappi, Urszula Tylewicz, Katarzyna Rybak, Artur Wiktor
Publikováno v:
Molecules, Vol 28, Iss 7, p 2966 (2023)
In recent years, there have been significant developments in plant proteins production for meat and fish analogues. Some of the key developments include the use of new plant protein sources such as soy, legumes, grains, potatoes, and seaweed, as well
Externí odkaz:
https://doaj.org/article/a3de8e32225a49988028f2f130f923df
Publikováno v:
Molecules, Vol 28, Iss 7, p 2970 (2023)
Drying is one of the oldest methods of obtaining a product with a long shelf-life. Recently, this process has been modified and accelerated by the application of pulsed electric field (PEF); however, PEF pretreatment has an effect on different proper
Externí odkaz:
https://doaj.org/article/f06d4723b8fc41a3a9fa6d4fba2a41c1
Autor:
Hanna Kowalska, Magdalena Trusinska, Katarzyna Rybak, Artur Wiktor, Dorota Witrowa-Rajchert, Malgorzata Nowacka
Publikováno v:
Applied Sciences, Vol 13, Iss 4, p 2728 (2023)
The growing interest in high-quality food leads to looking for new solutions in the production of natural fruit snacks. Osmotic dehydration is one of the processes, which can be used to obtain a minimally processed product as well as to give it speci
Externí odkaz:
https://doaj.org/article/5e912419372b4c37a717f449abbf4630
Autor:
Dorota Witrowa-Rajchert, Magdalena Trusinska, Artur Wiktor, Małgorzata Nowacka, Katarzyna Rybak, Magdalena Dadan
Publikováno v:
Molecules; Volume 27; Issue 4; Pages: 1376
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://explore.openaire.eu/search/publication?articleId=doi_dedup___::8564e6e41eee3386dcbcebe6afbc70db
https://doi.org/10.3390/molecules27041376
https://doi.org/10.3390/molecules27041376
Autor:
Katarzyna Pobiega, Joanna Sękul, Anna Pakulska, Małgorzata Latoszewska, Aleksandra Michońska, Zuzanna Korzeniowska, Zuzanna Macherzyńska, Michał Pląder, Wiktoria Duda, Jakub Szafraniuk, Aniela Kufel, Łukasz Dominiak, Zuzanna Lis, Emilia Kłusek, Ewa Kozicka, Anna Wierzbicka, Magdalena Trusińska, Katarzyna Rybak, Anna M. Kot, Małgorzata Nowacka
Publikováno v:
Applied Sciences, Vol 14, Iss 14, p 6259 (2024)
In recent years, there has been an increasing demand for new sources of protein, both for human and animal nutrition. In addition to alternative sources of protein, such as algae or edible insects, protein obtained from yeast and mold biomass is beco
Externí odkaz:
https://doaj.org/article/ce06a1420a5d4c7b864d307f0062e6cd