Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Witold Pietrzak"'
Autor:
Muna Rajab Elferjane, Violeta Milutinović, Milica Jovanović Krivokuća, Mohammad J. Taherzadeh, Witold Pietrzak, Aleksandar Marinković, Aleksandra A. Jovanović
Publikováno v:
Pharmaceutics, Vol 16, Iss 6, p 740 (2024)
The aims of the present research include (1) optimization of extraction from Vaccinium myrtillus leaf waste via investigation of plant material:medium ratio, extraction medium, and extraction period, employing extractions at room and high temperature
Externí odkaz:
https://doaj.org/article/b92ff44a67b04172bdfc710a441445ca
Publikováno v:
Applied Sciences, Vol 12, Iss 13, p 6405 (2022)
Bread residues represent a significant fraction of retail food wastes, becoming a severe environmental challenge and an economic loss for the food sector. They are, however, an attractive resource for bioconversion into value-added products. In this
Externí odkaz:
https://doaj.org/article/c95dcc40a15842849a23aa1213da0465
Autor:
Joanna Kawa-Rygielska, Kinga Adamenko, Witold Pietrzak, Justyna Paszkot, Adam Głowacki, Alan Gasiński
Publikováno v:
Molecules, Vol 27, Iss 7, p 2291 (2022)
The aim of this research was to determine the potential of four unconventional Norwegian yeasts of the KVEIK type to produce NEIPA beer. The influence of yeast strains on fermentation process, physicochemical properties, antioxidant potential, volati
Externí odkaz:
https://doaj.org/article/d24d31f0227448789b3fc2aeaea86bbd
Autor:
Joanna Kawa-Rygielska, Kinga Adamenko, Witold Pietrzak, Justyna Paszkot, Adam Głowacki, Alan Gasiński, Przemysław Leszczyński
Publikováno v:
Biomolecules, Vol 11, Iss 12, p 1778 (2021)
The development of craft brewing has spurred huge interest in unusual and traditional technologies and ingredients allowing the production of beers that would fulfil consumers’ growing demands. In this study, we evaluated the brewing performance of
Externí odkaz:
https://doaj.org/article/2fe2f5a7c7b2457a9c90eda4da2bded0
Autor:
Alan Gasiński, Joanna Kawa-Rygielska, Antoni Szumny, Anna Czubaszek, Justyna Gąsior, Witold Pietrzak
Publikováno v:
Molecules, Vol 25, Iss 13, p 3033 (2020)
This study was performed to determine the possibility of using mango fruit (Mangifera indica) in brewing technology. The aim of using the SPME-HS-GC-MS technique was to assess what changes occurred in the volatile composition of mango beers brewed in
Externí odkaz:
https://doaj.org/article/c493fc4778c542db8b8fa7b3ea0235b1
Autor:
Alan Gasiński, Adam Głowacki, Joanna Kawa-Rygielska, Przemysław Leszczyński, Justyna Paszkot, Kinga Adamenko, Witold Pietrzak
Publikováno v:
Biomolecules; Volume 11; Issue 12; Pages: 1778
Biomolecules, Vol 11, Iss 1778, p 1778 (2021)
Biomolecules
Biomolecules, Vol 11, Iss 1778, p 1778 (2021)
Biomolecules
The development of craft brewing has spurred huge interest in unusual and traditional technologies and ingredients allowing the production of beers that would fulfil consumers’ growing demands. In this study, we evaluated the brewing performance of
Autor:
Witold Pietrzak, Joanna Kawa-Rygielska
Publikováno v:
Journal of Cleaner Production. 220:376-385
In this study, edible filamentous fungi Aspergillus oryzae and Rhizopus oligosporus were co-cultured with fodder yeast Candida utilis using corn thin stillage to produce feed-grade biomass, amylases, and ethanol with the purpose of backset valorizati
Autor:
Alan Gasiński, Joanna Kawa-Rygielska, Justyna Paszkot, Witold Pietrzak, Joanna Śniegowska, Antoni Szumny
Publikováno v:
LWT. 159:113186
Publikováno v:
Sustainability
Volume 12
Issue 18
Sustainability, Vol 12, Iss 7704, p 7704 (2020)
Volume 12
Issue 18
Sustainability, Vol 12, Iss 7704, p 7704 (2020)
The aim of this study was to test rye straw, rye bran and oat bran hydrolysates as substrates for growth of the yeast Yarrowia lipolytica, a microorganism known to have large biotechnological potential. First, after the combined process of acid-enzym
Autor:
Joanna Kawa-Rygielska, Anna Czubaszek, Alan Gasiński, Justyna Gąsior, Antoni Szumny, Witold Pietrzak
Publikováno v:
Molecules, Vol 25, Iss 3033, p 3033 (2020)
Molecules
Volume 25
Issue 13
Molecules
Volume 25
Issue 13
This study was performed to determine the possibility of using mango fruit (Mangifera indica) in brewing technology. The aim of using the SPME-HS-GC-MS technique was to assess what changes occurred in the volatile composition of mango beers brewed in