Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Mariusz Rudy"'
Publikováno v:
Molecules, Vol 29, Iss 22, p 5464 (2024)
Previous research on the impact of various heat treatment methods on meat has primarily focused on conventional meats from common livestock animals, with limited studies on the effects of different heat treatments on foal meat. The aim of this study
Externí odkaz:
https://doaj.org/article/7bd783b428844cd9829fbe91d3e79c47
Autor:
Stanisław Rudy, Dariusz Dziki, Beata Biernacka, Renata Polak, Andrzej Krzykowski, Anna Krajewska, Renata Stanisławczyk, Mariusz Rudy, Jagoda Żurek, Grzegorz Rudzki
Publikováno v:
Foods, Vol 13, Iss 16, p 2585 (2024)
The objective of this study was to evaluate the impact of various drying methods: freeze drying, vacuum drying, convection drying, and convection-microwave drying at microwave powers of 50 W and 100 W, along with process temperatures (40 °C, 60 °C,
Externí odkaz:
https://doaj.org/article/5aa5e0151eff463fa9e73bada5e1df68
Autor:
Paulina Duma-Kocan, Mariusz Rudy, Marian Gil, Jagoda Żurek, Renata Stanisławczyk, Anna Krajewska, Dariusz Dziki
Publikováno v:
Foods, Vol 13, Iss 13, p 2089 (2024)
The primary objective of this investigation was to assess the influence of high hydrostatic pressure (HHP) and the duration of cold storage on the physicochemical, technological, and sensory attributes as well as the nutritional composition and shelf
Externí odkaz:
https://doaj.org/article/c1b87449f0964281a2e30804cff3e4a7
Autor:
Jagoda Żurek, Mariusz Rudy
Publikováno v:
Foods, Vol 13, Iss 6, p 933 (2024)
The coronavirus has wreaked havoc on the global economy before the eyes of the entire world. Due to evolving consumer needs and expectations during the pandemic, the supply and demand for various goods and services varied from the pre-COVID-19 period
Externí odkaz:
https://doaj.org/article/fd23db2c0b644a3e98a7f2037ef01248
Publikováno v:
Applied Sciences, Vol 13, Iss 20, p 11293 (2023)
The aim of this study was to show the influence of the age of horses currently in use in Poland on the tissue composition of carcasses and the quality of horsemeat. To conduct a detailed dissection and analysis of horsemeat quality, 12 half carcasses
Externí odkaz:
https://doaj.org/article/968a927f8c9548739076a55d9ad850db
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 864-877 (2020)
This study aimed at the analysis of the impact of the age of horses and selected substances (lactic acid, malic acid, salt phosphates, and phosphates with rosemary) on the quality of horse meat during cold storage. Samples of the longest thoracic mus
Externí odkaz:
https://doaj.org/article/b550996a961c43fea236c88bb27ad3d2
Publikováno v:
Molecules, Vol 27, Iss 21, p 7307 (2022)
Consumers are avoiding the consumption of highly processed foods, aware of the negative effects of the additives or high temperatures used on the biological value of the food. This causes an interest in ways of minimal processing or low-temperature c
Externí odkaz:
https://doaj.org/article/9966ed48f46a45a9892f73d025f8cd4f
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 472-478 (2019)
The aim of this study was to analyse the impact of differentiation of cooking and baking temperatures on the chemical composition, colour, sensory evaluation, shear force and muscle texture parameters of the longissimus dorsal muscle of wild boars. I
Externí odkaz:
https://doaj.org/article/aba605532a5a46b0bf599d436d51e976
Publikováno v:
Foods, Vol 11, Iss 4, p 622 (2022)
This work aimed to comprehensively analyze the factors (slaughter method, gender, and muscle type) that determine the kosher status of beef and assess their influence on the selected quality characteristics of raw meat. The muscles were obtained from
Externí odkaz:
https://doaj.org/article/94a124707b1746af9d8369b9af015dd3
Publikováno v:
Agriculture, Vol 12, Iss 1, p 106 (2022)
The present study focuses on the impact of copper and silver nanoparticles on the chemical composition and physical properties of rapeseeds and rape sprouts. The seeds and sprouts were obtained from winter rape grown in a three-year cultivation (2018
Externí odkaz:
https://doaj.org/article/9f38466bbc4444179b2db9b2bd66306d