Zobrazeno 1 - 10
of 82
pro vyhledávání: '"Stanisław Mleko"'
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:
Artur Mykhalevych, Galyna Polishchuk, Magdalena Buniowska-Olejnik, Marta Tomczyńska-Mleko, Stanisław Mleko
Publikováno v:
Ukrainian Journal of Food Science, Vol 10, Iss 2, Pp 125-135 (2022)
Externí odkaz:
https://doaj.org/article/545895b3b0284b8495b2666d6afdb90a
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:
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
Publikováno v:
Applied Sciences, Vol 11, Iss 11, p 4764 (2021)
This study reports the possibility of obtaining the WPI-based meringues with the small sucrose content (0–15%). The whey protein isolate (WPI) solution (20%, w/v) was whipped and sucrose was added to foam at the concentrations of 5, 10 and 15%. The
Externí odkaz:
https://doaj.org/article/9db24b135e3340aeb6da2781e8a42cd0
Autor:
Marta TOMCZYŃSKA-MLEKO, Elżbieta KAMYSZ, Emilia SIKORSKA, Czesław PUCHALSKI, Stanisław MLEKO, Lech OZIMEK, Grzegorz KOWALUK, Waldemar GUSTAW, Marta WESOŁOWSKA-TROJANOWSKA
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 1, Pp 82-89 (2014)
The secondary structure of proteins in unheated and heated whey protein isolate dispersions and the surface tension of the solutions were investigated at different pH. Heating protein solutions at 80°C results in an increase of unordered structure.
Externí odkaz:
https://doaj.org/article/6aa572ccd6d44245852fc349c6e09a7d
Autor:
Cezary A Kwiatkowski, Małgorzata Haliniarz, Marta Tomczyńska-Mleko, Stanisław Mleko, Małgorzata Kawecka-Radomska
Publikováno v:
Agricultural and Food Science, Vol 24, Iss 3 (2015)
The effects of conventional and organic farming system on some quality parameters of grains were studied in winter and spring common wheat, spelt wheat and proso millet. Under organic farming conditions, spelt wheat was characterized by the most favo
Externí odkaz:
https://doaj.org/article/3b5526886b194ae2ba1c76cb3b48e0fb
Autor:
MARTA WESOŁOWSKA-TROJANOWSKA, MARTA TOMCZYŃSKA-MLEKO, JAROSŁAW MAZURKIEWICZ, KRZYSZTOF KOWALCZYK, JUSTYNA LEŚNIOWSKA-NOWAK, MAŁGORZATA SZAFRANEK, SYLWIA RÓG, STANISŁAW MLEKO
Publikováno v:
Agronomy Science, Vol 69, Iss 4 (2014)
Celem przeprowadzonych analiz było przebadanie właściwości reologicznych glutenu otrzymanego z sześciu nowych rodów pszenicy i określenie korelacji pomiędzy tymi właściwościami. Nowe rody pszenicy charakteryzowały się dość dużym zró
Externí odkaz:
https://doaj.org/article/ad4e1744531b46bab5516a6bdca3e3fe
Autor:
MARTA TOMCZYŃSKA-MLEKO, AGNIESZKA BARUK, KATARZYNA DOMAŃSKA, MARTA WESOŁOWSKA-TROJANOWSKA, STANISŁAW MLEKO, SYLWIA RÓG
Publikováno v:
Agronomy Science, Vol 69, Iss 4 (2014)
Celem badań było określenie właściwości reologicznych, teksturalnych i sensorycznych napowietrzonych serków twarogowych. Określono zawartość frakcji powietrznej serków, zmierzono ich lepkość przy użyciu lepkościomierza ultradźwiękowe
Externí odkaz:
https://doaj.org/article/c40411e6e6e64802a70d249588433eca