Zobrazeno 1 - 10
of 48
pro vyhledávání: '"Marek Sady"'
Autor:
Mirosław M. Kasprzak, Marek Sady, Joanna Kruk, Simona Bartkova, Immanuel Sanka, Ott Scheler, Ewelina Jamróz, Wiktor Berski, Sylwia Onacik-Gür, Rafał Szram, Charles Odilichukwu R. Okpala, Joanna Tkaczewska, Marzena Zając, Jacek Domagała, Stanisław Ptasznik
Publikováno v:
PeerJ, Vol 11, p e16441 (2023)
The incorporation of lipid droplets and further characterization of matrices within dairy products may be possible using such adjacent particles as protein complexes/lipids. Among the range of varied emulsions and their functionalities, great attenti
Externí odkaz:
https://doaj.org/article/925100a39c53431aae60d1637b9382e4
Publikováno v:
Food Technology and Biotechnology, Vol 51, Iss 2, Pp 266-277 (2013)
The aim of this study is to compare qualitative changes in orange and orange beverages containing whey during 12 months of storage. The beverages contained 12 % extract, half of which was orange concentrate, the rest was sugar or sugar and whey extra
Externí odkaz:
https://doaj.org/article/0eb497f0a06846b782f308fff1efe665
Publikováno v:
Molecules, Vol 9, Iss 7, Pp 550-567 (2004)
Complexes of phosphated cornstarch and waxy cornstarch with casein were prepared and characterised. They were prepared from casein in defatted milk and corn and waxy corn starches phosphated to degree of substitution values (DS) of 0.0637 and 0.0968,
Externí odkaz:
https://doaj.org/article/a4e5e7fe91ec4c17af9f103c88e74fcd
Publikováno v:
Annals of Animal Science. 22:237-254
Grain from traditional varieties of rye is not commonly used in dairy cattle nutrition. However, new hybrid varieties of rye currently available are characterized by some nutritional and agrotechnical benefits. This paper deals with the hypothesis th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7d87a026b254690f55b9f95ea450b3b
https://doi.org/10.2478/aoas-2021-0006
https://doi.org/10.2478/aoas-2021-0006
Autor:
Jacek Domagała, Marek Sady, Henryk Pustkowiak, Iwona Duda, Agnieszka Pluta-Kubica, Genowefa Bonczar
Publikováno v:
Annals of Animal Science. 20:661-676
The purpose of this research was to compare the physicochemical and sensorial properties of from-age frais-type cheese produced from milk of different cow breeds. There is no information on this topic in literature. The cheeses were manufactured in l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5aaee360ab58d5da2acd5e7584659b92
https://doi.org/10.2478/aoas-2019-0083
https://doi.org/10.2478/aoas-2019-0083
Publikováno v:
Journal of Dairy Research. 86:55-62
This research paper addresses the hypothesis that calcium salts combined with whole linseed and heat-treated rapeseed cake in one feed additive may efficiently stimulate the productivity of dairy cows and have a positive effect on the functional (hea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::84503544a1dc61d38f6d79702ce515c4
https://doi.org/10.1017/s0022029919000062
https://doi.org/10.1017/s0022029919000062
Publikováno v:
Acta Scientiarum Polonorum Technologia Alimentaria. 16:421-429
Background When designing new probiotic products, one of the most important aspects is the selection of bacterial strains with high survival rates in the matrix of the product concerned. The aim of the present research was to evaluate the potential o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9ef0f2d4f79e7ddd758f5559c6d174b
https://doi.org/10.17306/j.afs.0515
https://doi.org/10.17306/j.afs.0515
Autor:
Marek Sady
Publikováno v:
Acta Scientiarum Polonorum Technologia Alimentaria. 16:421-429
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64265adcdc5aa1c9fb76fe54bee2f38e
https://doi.org/10.17306/j.afs.2017.0515
https://doi.org/10.17306/j.afs.2017.0515
Autor:
Monika Wszołek, Dorota Najgebauer-Lejko, Marek Sady, Maria Walczycka, Genowefa Bonczar, Krzysztof Maciejowski, Jacek Domagała
Publikováno v:
Small Ruminant Research. 136:22-26
The aim of the research was to estimate the influence of type of starter cultures (yoghurt, kefir and butter) on the cholesterol content in fermented milk produced from cow’s, goat’s and ewe’s milk. It was established that cow’s milk fat was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::023f054477bae8bf673d81a8a66ea3e8
https://doi.org/10.1016/j.smallrumres.2015.12.033
https://doi.org/10.1016/j.smallrumres.2015.12.033
Autor:
Maria Walczycka, Genowefa Bonczar, Jacek Domagała, Monika Wszołek, Marek Sady, Dorota Najgebauer-Lejko, Henryk Pustkowiak
Publikováno v:
Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality. 105:81-94
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2ebdaf6e5e1d7096e27e3f680e496b4
https://doi.org/10.15193/zntj/2016/105/117
https://doi.org/10.15193/zntj/2016/105/117