Comparing the Effects of Duo-Functional Triple-Layer Films Enriched with Different Sources of Curcumin on the Shelf-Life of Fish.

Autor: Tkaczewska J; Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland., Kulawik P; Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland., Nowak N; Department of Chemistry, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland., Grzebieniarz W; Department of Chemistry, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland., Krzyściak P; Department of Infection Control and Mycology, Faculty of Medicine, Jagiellonian University Medical College, ul. Czysta 18, 31-121 Kraków, Poland., Tadele W; Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland., Tadesse EE; Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland., Szram R; Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland., Guzik P; Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland., Jamróz E; Department of Chemistry, Faculty of Food Technology, University of Agriculture, ul. Balicka 122, 30-149 Kraków, Poland.; Department of Packaging and Logistics Processes, Cracow University of Economics, Rakowicka 27, 31-510 Kraków, Poland.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2024 Oct 31; Vol. 13 (21). Date of Electronic Publication: 2024 Oct 31.

Replacement of milk fat by rapeseed oil stabilised emulsion in commercial yogurt.

Autor: Kasprzak MM; Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland., Sady M; Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland., Kruk J; Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Cracow, Poland., Bartkova S; Department of Chemistry and Biotechnology, Tallinn University of Technology, Tallinn, Estonia., Sanka I; Department of Chemistry and Biotechnology, Tallinn University of Technology, Tallinn, Estonia., Scheler O; Department of Chemistry and Biotechnology, Tallinn University of Technology, Tallinn, Estonia., Jamróz E; Department of Chemistry, University of Agriculture, Cracow, Poland., Berski W; Department of Carbohydrates Technology and Cereals Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland., Onacik-Gür S; Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Warsaw, Poland., Szram R; Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland., Okpala COR; UGA Cooperative Extension, University of Georgia, Athens, Georgia, United States.; Faculty of Biotechnology and Food Sciences, Wroclaw University of Environmental and Life Sciences, Wroclaw, Poland., Tkaczewska J; Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland., Zając M; Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland., Domagała J; Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture, Cracow, Poland., Ptasznik S; Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, Warsaw, Poland.

Publikováno v: PeerJ [PeerJ] 2023 Dec 11; Vol. 11, pp. e16441. Date of Electronic Publication: 2023 Dec 11 (Print Publication: 2023).

Critical Review of Techniques for Food Emulsion Characterization.

Autor: Kupikowska-Stobba, Barbara, Domagała, Jacek, Kasprzak, Mirosław M.

Publikováno v: Applied Sciences (2076-3417); Feb2024, Vol. 14 Issue 3, p1069, 50p