Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Marzena Gawrysiak-Witulska"'
Autor:
Krzysztof Przybył, Marzena Gawrysiak-Witulska, Paulina Bielska, Robert Rusinek, Marek Gancarz, Bohdan Dobrzański, Aleksander Siger
Publikováno v:
Applied Sciences, Vol 13, Iss 19, p 10786 (2023)
Modern machine learning methods were used to automate and improve the determination of an effective quality index for coffee beans. Machine learning algorithms can effectively recognize various anomalies, among others factors, occurring in a food pro
Externí odkaz:
https://doaj.org/article/7a4d1e61c907466daedb7cc5eab1163e
Autor:
Robert Rusinek, Bohdan Dobrzański, Anna Oniszczuk, Marzena Gawrysiak-Witulska, Aleksander Siger, Hamed Karami, Aneta A. Ptaszyńska, Aleksandra Żytek, Krzysztof Kapela, Marek Gancarz
Publikováno v:
Molecules, Vol 27, Iss 23, p 8530 (2022)
The aim of this study was to detect and identify the volatile compounds in coffee that was obtained in defect roast processes versus standard roasting and to determine the type and strength of the correlations between the roast defects and the volati
Externí odkaz:
https://doaj.org/article/f14689746d6d4a4ab94020a351d2fd87
Autor:
Krzysztof Przybył, Franciszek Adamski, Jolanta Wawrzyniak, Marzena Gawrysiak-Witulska, Jerzy Stangierski, Dominik Kmiecik
Publikováno v:
Applied Sciences, Vol 12, Iss 15, p 7840 (2022)
This paper discusses the use of various methods to distinguish between slices of sweet potato dried in different conditions. The drying conditions varied in terms of temperature, the values were: 60 °C, 70 °C, 80 °C, and 90 °C. Examination method
Externí odkaz:
https://doaj.org/article/9d111cba344e47d88f2b9e8176c55010
Publikováno v:
Molecules, Vol 27, Iss 8, p 2445 (2022)
The need to maintain the highest possible levels of bioactive components contained in raw materials requires the elaboration of tools supporting their processing operations, starting from the first stages of the food production chain. In this study,
Externí odkaz:
https://doaj.org/article/bf5f0660840d4596b831ad069401a81b
Autor:
Robert Rusinek, Marzena Gawrysiak-Witulska, Aleksander Siger, Anna Oniszczuk, Aneta A. Ptaszyńska, Jarosław Knaga, Urszula Malaga-Toboła, Marek Gancarz
Publikováno v:
Sensors, Vol 21, Iss 8, p 2812 (2021)
This paper presents the analyses of the effect of fiber additives on volatile organic compounds in bread. The bread was baked from wheat flour with the addition of 3% of fruit fiber, following common procedures. After baking, volatile organic compoun
Externí odkaz:
https://doaj.org/article/17248c5558c149a8ae47b995731ba0d4
Autor:
Robert Rusinek, Dominik Kmiecik, Marzena Gawrysiak-Witulska, Urszula Malaga-Toboła, Sylwester Tabor, Pavol Findura, Aleksander Siger, Marek Gancarz
Publikováno v:
Sensors, Vol 21, Iss 1, p 303 (2021)
The process of deep fat frying is the most common technological procedure applied to rapeseed oil. During heat treatment, oil loses its nutritional properties and its original consumer quality is lowered, which is often impossible to determine by org
Externí odkaz:
https://doaj.org/article/2ee53016174043fb8577adde4dde2d6a
Autor:
Krzysztof Przybył, Jolanta Wawrzyniak, Krzysztof Koszela, Franciszek Adamski, Marzena Gawrysiak-Witulska
Publikováno v:
Sensors, Vol 20, Iss 24, p 7305 (2020)
This paper endeavors to evaluate rapeseed samples obtained in the process of storage experiments with different humidity (12% and 16% seed moisture content) and temperature conditions (25 and 30 °C). The samples were characterized by different level
Externí odkaz:
https://doaj.org/article/a4e7d386c69747bca80fec780a3e5e82
Autor:
Marek Gancarz, Tomasz Oniszczuk, Marzena Gawrysiak-Witulska, Anna Oniszczuk, Sylwester Tabor, Robert Rusinek, Urszula Malaga-Toboła
Publikováno v:
Food and Bioproducts Processing. 127:90-98
Characteristic aroma compounds are emitted in each of the three main stages of bread production. The present study consisted in detection and measurement of odors emitted during the dough fermentation and bread baking processes with use of metal oxid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e62c39bc350afcb174ba53e64175a637
https://doi.org/10.1016/j.fbp.2021.02.011
https://doi.org/10.1016/j.fbp.2021.02.011
Publikováno v:
European Journal of Lipid Science and Technology. 124:2200035
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd440fdfbf5f8cb1bffbbbd6581d5c96
https://doi.org/10.1002/ejlt.202200035
https://doi.org/10.1002/ejlt.202200035
Publikováno v:
Journal of the Science of Food and Agriculture. 100:354-361
Background Postharvest processing, including drying, has a significant effect on the processability of oil crop seeds. High drying air temperature may significantly affect the levels of bioactive compounds in plant raw materials. We decided to invest
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f633e094d5ac9c46770815a46c2b107
https://doi.org/10.1002/jsfa.10047
https://doi.org/10.1002/jsfa.10047