Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Paulina Bierzuńska"'
Publikováno v:
Mljekarstvo, Vol 68, Iss 4, Pp 272-281 (2018)
The purpose of this study was to evaluate the antioxidant activity of yoghurt obtained from milk enriched with whey proteins in polymerized form. The influence of adding polymerized whey protein (PWP) on the antioxidant potential of yoghurt was demon
Externí odkaz:
https://doaj.org/article/099ed3005c444cb7935b45170607734e
Autor:
Hanna Maria Baranowska, Jolanta Tomaszewska-Gras, Dorota Cais-Sokolińska, Paulina Bierzuńska, Łukasz K. Kaczyński
Publikováno v:
Mljekarstvo, Vol 67, Iss 3, Pp 188-196 (2017)
The main goal of the present study was to characterize the functional parameters of smoked soft cheese, with the emphasis on the behavior of water and milk fat, as analyzed by DSC, which was used to directly measure the melting/freezing phase transit
Externí odkaz:
https://doaj.org/article/2b38216038aa456ca0d1b3bf9502c1f3
Autor:
Joanna Teichert, Dorota Cais-Sokolińska, Romualda Danków, Jan Pikul, Sylwia Chudy, Paulina Bierzuńska, Łukasz K. Kaczyński
Publikováno v:
Foods, Vol 9, Iss 2, p 217 (2020)
Color is important for the consumer when making a purchase decision. Mare’s milk and, thus, fermented mare’s milk is little known to consumers. Thus, it is worth presenting research showing the extent of color change during the production and sto
Externí odkaz:
https://doaj.org/article/166b9cde25db49c98e53d922e13b84d1
Publikováno v:
Foods, Vol 8, Iss 11, p 548 (2019)
Herein, we examined the possibility of producing probiotic yogurt with the addition of polymerized whey protein (PWP). It was determined that the yogurt was stable in terms of syneresis, texture, and sensory features. No spontaneous whey syneresis (S
Externí odkaz:
https://doaj.org/article/a7c00ade03ed4750944ab1f791076247
Publikováno v:
International Journal of Dairy Technology. 74:225-234
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7071dd3fdfee875b9d9c439d84eec12
https://doi.org/10.1111/1471-0307.12747
https://doi.org/10.1111/1471-0307.12747
Autor:
Jan Pikul, S. Chudy, Paulina Bierzuńska, A. Dobek, Łukasz K. Kaczyński, E. Skotarczak, Romualda Danków, Joanna Teichert, Dorota Cais-Sokolińska
Publikováno v:
Journal of Dairy Science. 101:9637-9646
Mare milk is a valued and sought-after raw material for the production of innovative dairy products. The high demand, low supply, high price, and lack of accurate characterization of the milk of a given horse breed may provoke its deliberate fraudule
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::525c173354e718237d1dd5b9a437f6ef
https://doi.org/10.3168/jds.2018-15012
https://doi.org/10.3168/jds.2018-15012
Autor:
Barbara Górna, Dorota Cais-Sokolińska, Paulina Bierzuńska, Łukasz K. Kaczyński, Barbara Stachowiak
Publikováno v:
International Journal of Dairy Technology. 71:122-130
In this experimental study, the soluble fraction of polysaccharides (SFP) was isolated from the fruiting bodies of Pleurotus ostreatus mushrooms, to stabilise the casein–gluconate kefir matrix. Soluble fraction of polysaccharides dissolved in water
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ff13cc9580449c33f89e439e7735bbf
https://doi.org/10.1111/1471-0307.12429
https://doi.org/10.1111/1471-0307.12429
Autor:
Łukasz K. Kaczyński, Jolanta Tomaszewska-Gras, Hanna Maria Baranowska, Paulina Bierzuńska, Dorota Cais-Sokolińska
Publikováno v:
Mljekarstvo, Vol 67, Iss 3, Pp 188-196 (2017)
The main goal of the present study was to characterize the functional parameters of smoked soft cheese, with the emphasis on the behavior of water and milk fat, as analyzed by DSC, which was used to directly measure the melting/freezing phase transit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::819e0db784331ec2129228de80d370aa
https://doi.org/10.15567/mljekarstvo.2017.0303
https://doi.org/10.15567/mljekarstvo.2017.0303
Publikováno v:
Foods
Foods, Vol 8, Iss 11, p 548 (2019)
Volume 8
Issue 11
Foods, Vol 8, Iss 11, p 548 (2019)
Volume 8
Issue 11
Herein, we examined the possibility of producing probiotic yogurt with the addition of polymerized whey protein (PWP). It was determined that the yogurt was stable in terms of syneresis, texture, and sensory features. No spontaneous whey syneresis (S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::456f6c0da4ca7b5cbb602b9b0868b235
http://europepmc.org/articles/PMC6915489
http://europepmc.org/articles/PMC6915489
Autor:
Róża Biegańska-Marecik, Grzegorz Galiński, Janusz Czapski, Danuta Górecka, Przemysław Łukasz Kowalczewski, Joanna Kobus-Cisowska, Agnieszka Makowska, Paulina Bierzuńska, Karolina Młynarczyk, Sylwia Chudy, Łukasz Kaczyński, Marcin Kidoń, Marzanna Hęś, Elżbieta Radziejewska-Kubzdela, Dominik Kmiecik, Grażyna Lewandowicz, Jan Michniewicz, Katarzyna Czaczyk, Dorota Cais-Sokolińska, Michał Piątek, Hanna Maria Baranowska
Publikováno v:
National Information Processing Institute
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::50db0f5c54bde20099cd8634310caf59
http://pttzow.up.poznan.pl/files/monografie/nowoczesne_technologie.pdf
http://pttzow.up.poznan.pl/files/monografie/nowoczesne_technologie.pdf
