Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Ryszard Rezler"'
Autor:
Ryszard Rezler
Publikováno v:
Polysaccharides, Vol 3, Iss 4, Pp 804-817 (2022)
The DMA technique was used to conduct experiments on the rheo-mechanical properties of emulsified bovine fat meat products stabilised with potato starch. Starch gels with starch concentrations corresponding to the concentration of starch in water in
Externí odkaz:
https://doaj.org/article/24df7c7ca9974dc98fa7bc2f929ac42f
Publikováno v:
Applied Sciences, Vol 14, Iss 3, p 1317 (2024)
This study was conducted on vegetable soup with rabbit meat and vegetable soup with rabbit meat, beef balls, and carrots. The qualitative characteristics of the soups were adapted to the needs of elderly consumers. The soups used in the experiments w
Externí odkaz:
https://doaj.org/article/2b9cd613863f44328184dd68c0af9bc6
Publikováno v:
Molecules, Vol 28, Iss 16, p 6102 (2023)
The aim of this study was to determine the effect of sous vide and pressure-cooker cooking of pork muscles (Longissimus lumborum) on the physicochemical and technological characteristics of pork. The study included an analysis of the basic compositio
Externí odkaz:
https://doaj.org/article/9fa5a5c22f12430cbf2535bbdeae8504
Publikováno v:
Molecules, Vol 28, Iss 13, p 5122 (2023)
The aim of the study was to analyse changes in the physicochemical, rheological, and textural properties occurring during the storage of industrially produced smoked salami and mould salami. Tests on these cold cuts were conducted on the 2nd, 15th, 3
Externí odkaz:
https://doaj.org/article/32a52e2104ed484ebb7365cb48ce7d03
Publikováno v:
Molecules, Vol 27, Iss 16, p 5235 (2022)
The aim of the study was to investigate how liquid fish oil and microencapsulated oil additives influenced the rheological characteristics and the dynamics of water binding in vacuum-packed (VP) and modified-atmosphere-packed (MAP) poultry sausages d
Externí odkaz:
https://doaj.org/article/33e41460506e4a56a6d6a891e7a88b92
Autor:
Ryszard Rezler
Publikováno v:
Molecules, Vol 26, Iss 13, p 3826 (2021)
Using the method of dynamic–mechanical analysis, the structuralisation kinetics of condensed starch solutions, cooled down to the temperature of 20 °C, was investigated. A close correlation of spatial crosslinking with local processes of macromole
Externí odkaz:
https://doaj.org/article/4a86310355554efe9f14de6c574f7440
Publikováno v:
Czech Journal of Food Sciences, Vol 31, Iss 3, Pp 203-210 (2013)
The effects were assessed of the addition of microbial origin transglutaminase (MTG) and modification time of proteins in frozen chicken surimi on its texture, rheological attributes, molecular dynamics of water, water activity, and thermal propertie
Externí odkaz:
https://doaj.org/article/9a7ac3edcee841278eff53aa237cc35e
Publikováno v:
Czech Journal of Food Sciences, Vol 30, Iss 5, Pp 404-411 (2012)
The impact of the addition and duration of protein modification with transglutaminase preparation of microbial origin (MTG) of a chicken surimi on its texture, rheological characteristics, water molecular dynamics, and water activity were assessed. S
Externí odkaz:
https://doaj.org/article/90fe46de89ae45b08906897d3045f6ef
Publikováno v:
Molecules; Volume 28; Issue 13; Pages: 5122
The aim of the study was to analyse changes in the physicochemical, rheological, and textural properties occurring during the storage of industrially produced smoked salami and mould salami. Tests on these cold cuts were conducted on the 2nd, 15th, 3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::505eac67532af0bc3e8f410a3694ae38
Publikováno v:
Journal of Food Measurement and Characterization. 15:2161-2172
The aim of the study was to determine selected characteristics of surimi-like material (SLM) made from the muscle tissues of Sinanodonta woodiana (Lea, 1834) freshwater mussels. The research material consisted of unwashed mussel muscle homogenate as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db59a72fbf28edcb1a97b5e7521247f2
https://doi.org/10.1007/s11694-020-00801-w
https://doi.org/10.1007/s11694-020-00801-w