Zobrazeno 1 - 10
of 111
pro vyhledávání: '"Renata Różyło"'
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-10 (2024)
Abstract The present study investigated several properties such as friction, hardness, penetration work, and cutting forces in soaps formulated with apple and carrot pomace at varying concentrations of 5%, 10%, and 15%. To gain insights into the mole
Externí odkaz:
https://doaj.org/article/8ea86f7faf18460c88d9f62da56a5b41
Autor:
Maciej Combrzyński, Agnieszka Wójtowicz, Beata Biernacka, Tomasz Oniszczuk, Marcin Mitrus, Jakub Soja, Renata Różyło, Karolina Wojtunik-Kulesza, Kamila Kasprzak-Drozd, Anna Oniszczuk
Publikováno v:
Journal of Ecological Engineering, Vol 24, Iss 12, Pp 130-142 (2023)
New types of extruded snack pellets of wheat-corn blend base and fresh lucerne sprouts were devel-oped. The aim of the study was to examine the effect of fresh lucerne sprouts addition on the water consumption, processing efficiency and the specific
Externí odkaz:
https://doaj.org/article/ceed948f6c4942a9a18a7bec8bbd3dd5
Autor:
Jacek Mazur, Monika Wójcik, Renata Różyło, Paweł Sobczak, Marian Panasiewicz, Sławomir Obidziński
Publikováno v:
Materials, Vol 17, Iss 12, p 2966 (2024)
The search for new technologies and related new biological materials for use in the cosmetics industry requires many studies and analyses of not only chemical but also physical properties. This study attempts to assess the properties of soap produced
Externí odkaz:
https://doaj.org/article/77e95bf875d84ae197cbef3037dc905e
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-1 (2024)
Externí odkaz:
https://doaj.org/article/60247b7d2c1147deb5e1492cefaf469b
Autor:
Renata Różyło, Grzegorz Gładyszewski, Dariusz Chocyk, Dariusz Dziki, Michał Świeca, Arkadiusz Matwijczuk, Klaudia Rząd, Dariusz Karcz, Sławomir Gawłowski, Monika Wójcik, Urszula Gawlik
Publikováno v:
Materials, Vol 17, Iss 11, p 2501 (2024)
The purpose of this study was to investigate the effect of micronization on the characteristics of black cumin pressing waste material. The basic composition, amino acid, and fatty acid content of the raw material—specifically, black cumin pressing
Externí odkaz:
https://doaj.org/article/eb75ede812414862ae953e1e7a2ac8eb
Autor:
Agnieszka Starek-Wójcicka, Renata Różyło, Iwona Niedźwiedź, Michał Kwiatkowski, Piotr Terebun, Magdalena Polak-Berecka, Joanna Pawłat
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-10 (2022)
Abstract Cold atmospheric plasma (CAP) is used as an emerging technology for food preservation. In this study, CAP treatment has been applied to bakery products for the first time. The aim of the work was to investigate the effect of the use of CAP o
Externí odkaz:
https://doaj.org/article/53465cc005aa497c87ac54a3f2fd4207
Autor:
Beata Biernacka, Dariusz Dziki, Renata Różyło, Urszula Gawlik-Dziki, Renata Nowak, Wioleta Pietrzak
Publikováno v:
Molecules, Vol 28, Iss 20, p 7197 (2023)
Oat husk (hull) is a byproduct of oat processing that is rich in insoluble fiber. The aim of the study was to evaluate the effect of partially replacing wheat flour with oat husk (at levels of 0, 5, 10, 15, and 20 g/100 g) on the physicochemical prop
Externí odkaz:
https://doaj.org/article/cf6dd72c87254c80ad7c0de799ec33d8
Publikováno v:
Foods, Vol 12, Iss 18, p 3363 (2023)
The objective of this study was to assess the impact of inulin and pectin, wherein pectin replaced inulin with weight ranging from 2% to 8%, as wall materials on various aspects: bioactive component content, antioxidant and anti-inflammatory properti
Externí odkaz:
https://doaj.org/article/dfe8c812fc3d48219a59febab516a7ad
Autor:
Agnieszka Wójtowicz, Maciej Combrzyński, Beata Biernacka, Renata Różyło, Maciej Bąkowski, Karolina Wojtunik-Kulesza, Jarosław Mołdoch, Iwona Kowalska
Publikováno v:
Plants, Vol 12, Iss 18, p 3276 (2023)
In this paper, the nutritional value and (selected) physiochemical properties of extruded snack pellets enriched with fresh chokeberry (Aronia melanocarpa) fruits were analyzed from the perspective of being a new product for the functional food secto
Externí odkaz:
https://doaj.org/article/702bb1680268434d8e9dd048359878e4
Autor:
Marcin Mitrus, Maciej Combrzyński, Beata Biernacka, Agnieszka Wójtowicz, Marek Milanowski, Karol Kupryaniuk, Marek Gancarz, Jakub Soja, Renata Różyło
Publikováno v:
Applied Sciences, Vol 13, Iss 14, p 8138 (2023)
The aim of the study was to obtain a new type of potato-based snack pellets fortified with fresh broccoli addition and to estimate their extrusion-cooking parameters (processing stability) and selected physical properties. In this work, fresh broccol
Externí odkaz:
https://doaj.org/article/5c1119e32fca46aa99447f37c674d42e