Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Salvador Peréz-Huertas"'
Autor:
Maciej Nastaj, Bartosz G. Sołowiej, Konrad Terpiłowski, Wiesław Kucia, Igor B. Tomasevic, Salvador Peréz-Huertas
Publikováno v:
Foods, Vol 12, Iss 7, p 1547 (2023)
This study reports the possibility of obtaining sugar-free WPI-based macarons with erythritol addition. The whey protein isolate (WPI) solution (20%, w/v) was whipped, and erythritol was added to the foam at concentrations of 20, 40, and 60 g, with 1
Externí odkaz:
https://doaj.org/article/a7740be705614b248b2dde4b465c3847
Publikováno v:
Applied Sciences, Vol 12, Iss 7, p 3242 (2022)
In this study, the effect of air plasma on the surface properties of printed and coated cardboard was investigated. The material was activated by low-pressure cold plasma for 1, 10, 20, and 30 s. Wettability changes on the surface were examined by co
Externí odkaz:
https://doaj.org/article/44da926c39a0475bb9ca010b6fc0d122
Autor:
Antonia de Torres, Francisco Espínola, Manuel Moya, Cristóbal Cara Corpas, Alfonso M. Vidal, Salvador Pérez-Huertas
Publikováno v:
Foods, Vol 13, Iss 13, p 2093 (2024)
Over the past years, a prolonged drought has affected Spain, raising significant concerns across various sectors, especially agriculture. This extended period of dry weather is profoundly affecting the growth and development of olive trees, potential
Externí odkaz:
https://doaj.org/article/96bac90b2315425195d229608278350b
Autor:
Konrad Terpiłowski, Michał Chodkowski, Evgeniy Pakhlov, Sylwia Pasieczna-Patkowska, Marcin Kuśmierz, Seitkhan Azat, Salvador Pérez-Huertas
Publikováno v:
Molecules, Vol 29, Iss 11, p 2645 (2024)
The objective of this study was to investigate the modification of glass surfaces by the synergistic combination of cold plasma and chemical surface modification techniques. Glass surface hydrophobicity was obtained as a result of various plasma and
Externí odkaz:
https://doaj.org/article/a640164b1e0841dc9d7c3ed970cae3b9
Autor:
Marta Tomczyńska-Mleko, Artur Mykhalevych, Victoria Sapiga, Galyna Polishchuk, Konrad Terpiłowski, Stanisław Mleko, Bartosz G. Sołowiej, Salvador Pérez-Huertas
Publikováno v:
Applied Sciences, Vol 14, Iss 6, p 2465 (2024)
The dairy industry is actively seeking new applications for various types of whey. One promising direction is the development of nutritious ice cream, using a blend of different whey proteins. However, the production of whey ice cream is hindered by
Externí odkaz:
https://doaj.org/article/a073880df11a42f1baa50cd9c3ce3ebe
Autor:
Konrad Terpiłowski, Ignace Lange, Krzysztof Kowalczyk, Marta Tomczyńska-Mleko, Viktoria Sapiga, Marta Wesołowska-Trojanowska, Stanisław Mleko, Salvador Pérez-Huertas
Publikováno v:
Applied Sciences, Vol 13, Iss 24, p 13201 (2023)
This study investigated the impact of storage conditions of the ingredients for yogurt production on the rheological and physicochemical characteristics of the final fermented product. The novelty is the application of a special mix of milk protein c
Externí odkaz:
https://doaj.org/article/b73d697cf193444da3f9e20135a8ae12
Autor:
Karinna Georgiana Pele, Hippolyte Amaveda, Mario Mora, Carlos Marcuello, Anabel Lostao, Pilar Alamán-Díez, Salvador Pérez-Huertas, María Ángeles Pérez, José Manuel García-Aznar, Elena García-Gareta
Publikováno v:
Gels, Vol 9, Iss 6, p 505 (2023)
Innovative materials are needed to produce scaffolds for various tissue engineering and regenerative medicine (TERM) applications, including tissue models. Materials derived from natural sources that offer low production costs, easy availability, and
Externí odkaz:
https://doaj.org/article/80120ce170ce4d97a6d1273139a9b565
Publikováno v:
Applied Sciences, Vol 13, Iss 12, p 7022 (2023)
In recent years, the application of Lean models in manufacturing processes has received significant attention due to the successful implementation of relatively simple measures to eliminate or reduce waste. Similarly, Six Sigma has attracted the inte
Externí odkaz:
https://doaj.org/article/faff55aa23ed4fdbb8046629c8d186cb
Autor:
Marta Tomczyńska-Mleko, Konrad Terpiłowski, Salvador Pérez-Huertas, Viktoria Sapiga, Galina Polischuk, Bartosz Sołowiej, Maciej Nastaj, Marta Wesołowska-Trojanowska, Stanisław Mleko
Publikováno v:
Foods, Vol 12, Iss 10, p 2030 (2023)
The aim of this study was to investigate the gelation process of binary mixes of pumpkin-seed and egg-white proteins. The substitution of pumpkin-seed proteins with egg-white proteins improved the rheological properties of the obtained gels, i.e., a
Externí odkaz:
https://doaj.org/article/59bfbf638cd44166b9e7a0dfdf833477
Autor:
Marta Tomczyńska-Mleko, Cezary Andrzej Kwiatkowski, Elżbieta Harasim, Justyna Leśniowska-Nowak, Stanisław Mleko, Konrad Terpiłowski, Salvador Pérez-Huertas, Olimpia Klikocka-Wiśniewska
Publikováno v:
Molecules, Vol 27, Iss 12, p 3926 (2022)
The potential for enhancing the spring wheat protein content by different cultivation strategies was explored. The influence of ultrasound on the surface and rheological properties of wheat-gluten was also studied. Spring wheat was cultivated over th
Externí odkaz:
https://doaj.org/article/c41f91407b894bd3a5833e1b7286c743