Zobrazeno 1 - 10
of 140
pro vyhledávání: '"Mituniewicz-Małek A"'
Autor:
Szkolnicka, Katarzyna1 (AUTHOR) katarzyna.szkolnicka@zut.edu.pl, Mituniewicz-Małek, Anna1 (AUTHOR), Dmytrów, Izabela1 (AUTHOR), Bogusławska-Wąs, Elżbieta2 (AUTHOR)
Publikováno v:
PLoS ONE. 8/7/2024, Vol. 19 Issue 8, p1-18. 18p.
Publikováno v:
Foods, Vol 13, Iss 16, p 2515 (2024)
Camembert is a type of surface-mold-ripened soft cheese traditionally produced from cow’s milk. Buttermilk, a by-product of butter production with beneficial nutritional and technological properties, is increasingly being used in various applicatio
Externí odkaz:
https://doaj.org/article/2f36a8c8d8d74bdbbd50447536472ddd
Autor:
Witczak, Agata1 (AUTHOR) agata.witczak@zut.edu.pl, Mituniewicz-Małek, Anna1 (AUTHOR), Dmytrów, Izabela1 (AUTHOR)
Publikováno v:
Molecules. Jan2024, Vol. 29 Issue 2, p528. 14p.
Akademický článek
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Publikováno v:
Molecules, Vol 29, Iss 2, p 528 (2024)
(1) Background: Hexachlorobenzene (HCB) is a persistent organic pollutant that is possibly carcinogenic to humans. It is still found in the environment, humans and animals, and in foods, including milk and dairy products; (2) Methods: The influence o
Externí odkaz:
https://doaj.org/article/a01fe7c83beb470b87caeccdc9baf7f8
Akademický článek
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Autor:
Łukasz Łopusiewicz, Izabela Dmytrów, Anna Mituniewicz-Małek, Paweł Kwiatkowski, Edward Kowalczyk, Monika Sienkiewicz, Emilia Drozłowska
Publikováno v:
Applied Sciences, Vol 12, Iss 20, p 10281 (2022)
The valorization of food industry by-products is still a major challenge. Here, we report the production of acid whey fermented beverages stabilized with flaxseed gum (derived from oil industry by-product). Four variants of drinks were prepared: (1)
Externí odkaz:
https://doaj.org/article/36319d2ce7a446389991f4e77ab89ae2
Autor:
Mituniewicz-Małek, Anna1, Szkolnicka, Katarzyna1, Dmytrów, Izabela1, Ziarno, Małgorzata2, Witczak, Agata3, Szewczuk, Małgorzata Anna4 malgorzata.szewczuk@zut.edu.pl, Petrykowski, Sławomir5, Strzałkowska, Nina5
Publikováno v:
Animal Science Papers & Reports. 2022, Vol. 40 Issue 4, p463-478. 15p.
Publikováno v:
Czech Journal of Food Sciences, Vol 37, Iss 5, Pp 332-337 (2019)
The effect of microbial transglutaminase on selected physicochemical and organoleptic characteristics and viability of probiotic bacteria in fermented milk inoculated with probiotic monoculture (Lactobacillus acidophilus LA 5 or Bifidobacterium bifid
Externí odkaz:
https://doaj.org/article/bc8bb49b21f344d6ad9e642059f5d409
Autor:
Agata Witczak, Anna Mituniewicz-Małek
Publikováno v:
Mljekarstvo, Vol 69, Iss 3, Pp 172-181 (2019)
The effect of selected probiotic monocultures addition as a method of organochlorine pesticides (OCP) residues reduction in fermented beverages manufactured from cow and goat milk during cold storage was examined. Supplementation of traditional yogur
Externí odkaz:
https://doaj.org/article/595cf8cead3b4bd48810da699360fb08