Zobrazeno 1 - 10
of 65
pro vyhledávání: '"Magdalena Wirkowska-Wojdyła"'
Autor:
Agata Górska, Magdalena Wirkowska-Wojdyła, Ewa Ostrowska-Ligęza, Krzysztof Dasiewicz, Mirosław Słowiński
Publikováno v:
Applied Sciences, Vol 14, Iss 18, p 8291 (2024)
The purpose of the study was to analyze the effect of feeding type on selected quality parameters and the nutritional characteristics of pork fat. Fats were extracted by using the modified Folch method from the groin, jowl and trimming shoulder of pi
Externí odkaz:
https://doaj.org/article/1dc2f0a50e564d66bd9fa735cf4be9ff
Autor:
Ewa Ostrowska-Ligęza, Magdalena Wirkowska-Wojdyła, Rita Brzezińska, Iga Piasecka, Agata Górska
Publikováno v:
Applied Sciences, Vol 14, Iss 5, p 2103 (2024)
Agglomeration is a technological process that is widely applied to obtain powdered products with the appropriate shape and particle size and different physical characteristics and stabilities. The purpose of this research was to study the influences
Externí odkaz:
https://doaj.org/article/7154dbeeea024530bb07c50a8424ce0f
Autor:
Magdalena Wirkowska-Wojdyła, Ewa Ostrowska-Ligęza, Agata Górska, Rita Brzezińska, Iga Piasecka
Publikováno v:
Applied Sciences, Vol 14, Iss 5, p 1867 (2024)
Cold-pressed oils from non-typical materials, such as wild rose and sea buckthorn, should meet certain requirements to be approved for consumption. The aim of this study was to evaluate the nutritional potential and selected quality parameters with p
Externí odkaz:
https://doaj.org/article/bd9286f65b3b4e26bc6b5cbf749b6ea5
Autor:
Ewa Ostrowska-Ligęza, Karolina Sidoruk, Magdalena Wirkowska-Wojdyła, Rita Brzezińska, Iga Piasecka, Agata Górska
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 73 (2023)
This study presents the results of an analysis of amaranth oil. The aim of this research was to determine the physicochemical properties of the oil, particularly its thermal properties. The oil obtained from expanded amaranth seeds was tested. The ob
Externí odkaz:
https://doaj.org/article/41b4495959be4a7e9cc438603d140eff
Spent Coffee Grounds—A Coffee By-Product Abundant in Bioactive Compounds with Antioxidant Properties
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 106 (2023)
The present study concentrated on the quality assessment of spent coffee grounds (SCG) blends collected after the brewing process in local commercial cafeterias. To obtain SCG extract and oil, the ultrasound-assisted extraction with 60% hydroethanoli
Externí odkaz:
https://doaj.org/article/d93ac4fe0e134da1bb4b512311451acc
Publikováno v:
Applied Sciences, Vol 13, Iss 19, p 11072 (2023)
The biotechnological processing of oleaginous yeast biomass should be comprehensively managed using the zero-waste policy. This study focused on the biomass of the red yeast Rhodotorula obtained from a medium containing waste nitrogen. The cells accu
Externí odkaz:
https://doaj.org/article/f8204b1bb2d94eae93dec44cc077bcb4
Publikováno v:
Applied Sciences, Vol 13, Iss 13, p 7634 (2023)
The main goal of this research was to model and optimize the extraction process of bioactive compounds from spent coffee grounds (SCG). This study utilized response surface methodology (RSM) to determine the significance of the effects of independent
Externí odkaz:
https://doaj.org/article/1fb61bd58530465198d67c2443c6035d
Autor:
Ewa Ostrowska-Ligęza, Karolina Dolatowska-Żebrowska, Rita Brzezińska, Magdalena Wirkowska-Wojdyła, Joanna Bryś, Iga Piasecka, Agata Górska
Publikováno v:
Applied Sciences, Vol 13, Iss 9, p 5221 (2023)
Barely explored in the prior literature, ruby chocolate was investigated in this study to explore its thermal properties. The fatty acid composition of ruby chocolate (RC) fat was determined using gas chromatography. Differential scanning calorimetry
Externí odkaz:
https://doaj.org/article/4c882f14b7374ca4a644e0e7358bfd89
Publikováno v:
Applied Sciences, Vol 13, Iss 9, p 5388 (2023)
The present research focused on the extraction optimization of bioactive compounds from coffee silverskin (CS), a by-product generated in large amounts worldwide during the coffee roasting process. The effect of the different extraction conditions ha
Externí odkaz:
https://doaj.org/article/09e94edbc9134afb92ac0dd23cffb1a6
Autor:
Agata Górska, Iga Piasecka, Magdalena Wirkowska-Wojdyła, Joanna Bryś, Kinga Kienc, Rita Brzezińska, Ewa Ostrowska-Ligęza
Publikováno v:
Applied Sciences, Vol 13, Iss 8, p 5114 (2023)
Proper management of waste is one of the major challenges for the food industry. Fruit seeds are an example of by-products that are rich in bioactive substances and generated in significant amounts during fruit processing. Oils, including those obtai
Externí odkaz:
https://doaj.org/article/3ede07f13abd4a7a80c57ac3fc2a64cd