Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Weronika Bińkowska"'
Autor:
Arkadiusz Szpicer, Weronika Bińkowska, Adrian Stelmasiak, Magdalena Zalewska, Iwona Wojtasik-Kalinowska, Karol Piwowarski, Andrzej Półtorak
Publikováno v:
Applied Sciences, Vol 14, Iss 13, p 5567 (2024)
This study aimed to calculate the optimal thermal processing parameters for goose meat using CFD simulation. CFD provides a precise determination of heat treatment conditions by predicting protein denaturation and mass loss, leading to higher quality
Externí odkaz:
https://doaj.org/article/a37558687ffc407cb762fa03c65dd379
Publikováno v:
Applied Sciences, Vol 14, Iss 4, p 1442 (2024)
Nowadays, cognizant consumers expect products that, in addition to fulfilling a nutritional role, exhibit health-promoting properties and contribute to overall well-being. They expect an increase in the nutritional value of the staple foods that they
Externí odkaz:
https://doaj.org/article/8e77ee0de3a24bb3981545d3a2b842fb
Autor:
Arkadiusz Szpicer, Weronika Bińkowska, Iwona Wojtasik-Kalinowska, Salih Mustafa Salih, Andrzej Półtorak
Publikováno v:
European Food Research and Technology. 249:1411-1430
Computational fluid dynamics (CFD) is a tool for modelling and simulating processes in many industries. It is usually used as a choice to solve problem involving flow of fluids, heat transfer, mass transfer and chemical reaction. Moreover, it has als
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63c8856c4ba2d1ce3e8944d2f40e9dfb
https://doi.org/10.1007/s00217-023-04231-y
https://doi.org/10.1007/s00217-023-04231-y
Publikováno v:
Applied Sciences, Vol 13, Iss 24, p 13030 (2023)
The article uses the Lunar QuickMap tool to analyze and select five highly promising cold microtraps on the Moon in terms of the size of the deposits they contain and their accessibility with the use of rovers and other wheeled vehicles. Since the th
Externí odkaz:
https://doaj.org/article/f89d1b3bb9dd479a97e2750f241d6868
Autor:
Iwona Wojtasik-Kalinowska, Arkadiusz Szpicer, Weronika Binkowska, Monika Hanula, Monika Marcinkowska-Lesiak, Andrzej Poltorak
Publikováno v:
Applied Sciences, Vol 13, Iss 2, p 705 (2023)
Meat is a rich source of different volatile compounds. The final flavor of meat products depends on the raw material and processing parameters. Changes that occur in meat include pyrolysis of peptides and amino acids, degradation of sugar and ribonuc
Externí odkaz:
https://doaj.org/article/c5660cbf05a141c38d4b3f1f915ad71e