Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Marta Stachnik"'
Autor:
Joanna Piepiórka-Stepuk, Iwona Wojtasik-Kalinowska, Monika Sterczyńska, Sylwia Mierzejewska, Marta Stachnik, Marek Jakubowski
Publikováno v:
LWT. 175:114469
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::985053555863be7a90ecc3d1da1b6041
https://doi.org/10.1016/j.lwt.2023.114469
https://doi.org/10.1016/j.lwt.2023.114469
Autor:
Oleg A. Ageev, Monika Sterczyńska, Marta Stachnik, Emilia Smarzewska, Marek Jakubowski, Joanna Piepiórka-Stepuk, Anna Ptaszek
Publikováno v:
Materials, Vol 14, Iss 7162, p 7162 (2021)
Materials
Materials; Volume 14; Issue 23; Pages: 7162
Materials
Materials; Volume 14; Issue 23; Pages: 7162
The boiling of beer wort with hops results in the formation of a hot trub, a sediment consisting mainly of water-insoluble tannin and protein conglomerates and hop residue. Hot trub is a waste product, removed in a clarifying tank and discarded. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fe8a0789f46b4bd210ff87090add93ce
https://www.mdpi.com/1996-1944/14/23/7162
https://www.mdpi.com/1996-1944/14/23/7162
Autor:
Joanna Piepiórka-Stepuk, Remigiusz Knitter, Monika Sterczyńska, Oleg V. Ageev, Andrzej Dowgiałło, Marek Jakubowski, Marta Stachnik, R. Matysko
Publikováno v:
National Information Processing Institute
Whirlpool is a separator used in the brewing industry for the separation of hot trub. The so-called Tea Leaf Paradox is responsible for the formation of deposit cone. One of this separator is a whirlpool kettle. This paper presents the analysis of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2b1ebfcaeb1891ecb437e80dd38a0ff
https://doi.org/10.1016/j.jfoodeng.2019.04.003
https://doi.org/10.1016/j.jfoodeng.2019.04.003
Autor:
Ewa Czerwińska, Agnieszka Szparaga, Sławomir Kocira, Marta Stachnik, Maria Dymkowska-Malesa, Marek Jakubowski
Publikováno v:
Journal of Food Engineering. 245:104-111
In this study, authors present the results of multi-objective optimization of parameters of osmotic dehydration of plum and its storage conditions. Multi-objective optimization is a method of multiple criteria decision making involving more than one
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5559276d6b7e9944c19e0a50b1e7bb7
https://doi.org/10.1016/j.jfoodeng.2018.10.014
https://doi.org/10.1016/j.jfoodeng.2018.10.014
Publikováno v:
KES
3D printing is an innovative technology that allows for rapid prototyping of designs and models. The use of different printing methods and materials used allows the creation of both functional objects of real size and scale models. These features mak
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e7388a062fee8d222c5dd3a592ffc37
https://doi.org/10.1016/j.procs.2019.09.430
https://doi.org/10.1016/j.procs.2019.09.430
Autor:
Grzegorz Fiutak, Marek Jakubowski, Aleksander Poreda, Marta Stachnik, Monika Sterczyńska, Joanna Piepiórka-Stepuk, Katarzyna Pużyńska
Publikováno v:
LWT. 137:110348
Brewers’ wort should undergo optimized fermentation in order to obtain high-quality beer that meets the specification requirements. This paper presents the impact of increasing the share of unmalted barley and spelled, which are used as adjuncts (5
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0760fc721d4833c3e4fa87c11b4762cb
https://doi.org/10.1016/j.lwt.2020.110348
https://doi.org/10.1016/j.lwt.2020.110348
Autor:
Monika Sterczyńska, Joanna Piepiórka-Stepuk, Marek Jakubowski, Marek Zdaniewicz, Marta Stachnik, Aleksander Poreda
Publikováno v:
Journal of Food Engineering. 289:110164
A whirlpool is a commonly used separator in breweries for removing the hot trub. The separation is performed in a rotary separator, where the cup of tea effect is exercised. It is an accumulation of the hot trub in the central zone of the separator's
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d4bcb185ea80af0a41e57b1b3739dee
https://doi.org/10.1016/j.jfoodeng.2020.110164
https://doi.org/10.1016/j.jfoodeng.2020.110164
Publikováno v:
Journal of Food Engineering. 276:109888
The aim of the present study was to develop models describing the pressure and the dewatering rate of preheated fish raw material in terms of expression parameters (i.e., compression ratio, compression speed, and preheating temperature of the materia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::609267cd19e61ada92a80ea0e6348d09
https://doi.org/10.1016/j.jfoodeng.2019.109888
https://doi.org/10.1016/j.jfoodeng.2019.109888
Autor:
Marta Stachnik, Marek Jakubowski
Publikováno v:
Journal of Food Engineering. 274:109846
In whirlpool, a separator used in the brewing industry, the deposits accumulate in the central zone at the bottom of the separator. The deposit assumes a shape that resembles a flattened cone, referred to as the “tea leaf paradox.” It is so-named
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6d3ed1c2214e45f08ed1a87c583f8ef4
https://doi.org/10.1016/j.jfoodeng.2019.109846
https://doi.org/10.1016/j.jfoodeng.2019.109846
Publikováno v:
Medicinal Chemistry. 10:588-599
The search for novel lead from the group of various substituted N-piperazine ether derivatives was performed. Acyl- and pyridylpiperazine ethyl/propyl ethers were obtained via three different synthetic pathways. Affinity to histamine H3 receptor was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2c8c2ad29eaf4758fa05e1aa46c99e3
https://doi.org/10.2174/15734064113096660050
https://doi.org/10.2174/15734064113096660050