Výsledky vyhledávání - "Sylwia Chudy"

Akademický článek

Effect of honeydew honey addition on the water activity and water holding capacity of kefir in the context of its sensory acceptability

Autor: Paulina Bielska, Dorota Cais-Sokolińska, Joanna Teichert, Jakub Biegalski, Łukasz K. Kaczyński, Sylwia Chudy

Publikováno v: Scientific Reports, Vol 11, Iss 1, Pp 1-9 (2021)

Abstract The aim of the research was to check how the addition of honeydew honey and various compositions of starter cultures affects the water holding capacity, water activity, color, syneresis and consistency of the obtained kefir in the context of

Externí odkaz: https://doaj.org/article/fd77d28d9d814354bc5d69c33625cea3

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Akademický článek

Oxysterols in stored powders as potential health hazards

Autor: Sylwia Chudy, Joanna Teichert

Publikováno v: Scientific Reports, Vol 11, Iss 1, Pp 1-8 (2021)

Abstract Cholesterol oxidation products (COPs) have greater biological activity than cholesterol itself. Oxysterols reduce the nutritional value of foods and exhibit a wide range of biological activity, including pro-oxidant, carcinogenic, and cytoto

Externí odkaz: https://doaj.org/article/40e8cf1b38ea418eb9cc88cdf84017fd

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Akademický článek

Colour and textural typologies of goat cream butter with sea buckthorn (Hippophae rhamnoides L.) puree: instrumental, sensory, and consumer input for product development

Autor: Sylwia Chudy, Dorota Cais-Sokolińska, Joanna Teichert, Paulina Bielska, Łukasz K. Kaczyński, Jakub Biegalski

Publikováno v: Mljekarstvo, Vol 71, Iss 4, Pp 237-247 (2021)

In this research the effect of the addition of sea buckthorn puree (Hippophae rhamnoides L.) to goat cream butter was examined via analysis of its textural, physicochemical and sensory properties. Consumer acceptance was assessed. The addition of sea

Externí odkaz: https://doaj.org/article/4f738f8423d243b9a99177350387cd61

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Akademický článek

Changes in selected oxysterols in powdered foodstuffs

Autor: Sylwia Chudy, Agnieszka Makowska

Publikováno v: Mljekarstvo, Vol 66, Iss 1, Pp 66-72 (2016)

The present research consisted of producing 3 types of powdered concentrates: the dairy, the egg and the dairy-egg (produced from a blend of raw liquid milk and liquid eggs). The dairy-egg powder was produced in order to facilitate formulation of dry

Externí odkaz: https://doaj.org/article/5ab33b27f90048478f2c4520e9bb61ff

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Akademický článek

Color Stability of Fermented Mare’s Milk and a Fermented Beverage from Cow’s Milk Adapted to Mare’s Milk Composition

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

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Akademický článek

DEVELOPMENT OF COFFEE MARKET AND CHANGES IN COFFEE CONSUMPTION AMONG POLES

Autor: Sylwia Chudy

Publikováno v: Journal of Agribusiness and Rural Development, Vol 4, Iss 34, Pp 41-51 (2014)

The paper presents results of a survey concerning coffee consumption together with results of visual and instrumental coffee analyses. The investigations focused on the type of additives used when preparing coffee. Based on the survey it was found th

Externí odkaz: https://doaj.org/article/33bc37e3529e4d2b98e4fced00359210

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Akademický článek

Traditional and regional products form the perspective of Szczecin University students

Autor: Sylwia Chudy, Urszula Gierałtowska

Publikováno v: Journal of Agribusiness and Rural Development, Vol 1, Iss 27, Pp 45-52 (2013)

The study covers the issues of traditional and regional foods which are attracting more and more interest. The knowledge of university students and their attitude towards these foods were checked on the basis of a survey research. It was concluded th

Externí odkaz: https://doaj.org/article/908c33f7397c4e118d17ee9c90624db5

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