Zobrazeno 1 - 10
of 72
pro vyhledávání: '"Zardzewiały, Miłosz"'
Autor:
Gorzelany Józef, Basara Oskar, Zardzewiały Miłosz, Pluta Stanisław, Seliga Łukasz, Belcar Justyna, Kuźniar Piotr
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 28, Iss 1, Pp 21-32 (2024)
Ozonation is an effective method of post-harvest preservation and reducing the loss of health-promoting compounds such as phenolic compounds during storage. Fruits of highbush blueberry (Vaccinium corymbosum L.) have strong antioxidant properties, th
Externí odkaz:
https://doaj.org/article/6c484241ff7449a8afc09be59af67dcc
Autor:
Gorzelany Józef, Zardzewiały Miłosz, Findura Pavol, Kapusta Ireneusz, Pentoś Katarzyna, Belcar Justyna
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 28, Iss 1, Pp 79-92 (2024)
Japanese quince fruits (Chaenomeles L.) are a valuable source of bioactive compounds, including polyphenolic compounds, vitamins, macro- and microelements. By using Japanese quince fruit, you can fortify wheat beers and influence the qualitative and
Externí odkaz:
https://doaj.org/article/2451a1288c9e4f9a99f2b4787b2eb4a8
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 27, Iss 2, Pp 231-242 (2023)
Rhubarb (Rheum rhaponticum L.) is a valuable source of active components responsible for laxative, antibacterial, diuretic, anti-inflammatory and anti-cancer properties. On the other hand, ozone being an allotropic form of oxygen, due to its potentia
Externí odkaz:
https://doaj.org/article/1cc9f6ea612d4a90a9e87f0d46dc3d1d
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 27, Iss 2, Pp 243-252 (2023)
Rhubarb (Rheum rhaponticum L.) is a vegetable that, despite many health-promoting properties, contains large amounts of oxalic acid, which has a negative impact on human health. Treatment of rhubarb petioles with gaseous ozone is one way to improve t
Externí odkaz:
https://doaj.org/article/0abe3edb9e35429ebd795066a0a9dd8b
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 27, Iss 1, Pp 15-22 (2023)
Wild garlic is a well-known and highly valued herbal plant. It is used fresh, unprocessed, and in the form of dried plants. The paper presents the results of the impact of the applied convection drying conditions at 30, 40 and 60°C on the parameters
Externí odkaz:
https://doaj.org/article/34c349f6f1cf4a63908bbf05b75b7538
Autor:
Bajcar, Marcin1 (AUTHOR), Zardzewiały, Miłosz2 (AUTHOR), Saletnik, Bogdan1 (AUTHOR), Zaguła, Grzegorz1 (AUTHOR), Puchalski, Czesław1 (AUTHOR), Gorzelany, Józef2 (AUTHOR) jgorzelany@ur.edu.pl
Publikováno v:
Energies (19961073). Nov2023, Vol. 16 Issue 21, p7365. 10p.
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 26, Iss 1, Pp 19-32 (2022)
The study investigated the feasibility of three winter cultivars of wheat – Elixer, Rockefeller and Gimantis, for production of wheat beer. Reference samples were produced from commercially available wheat malt. The findings showed the beer produce
Externí odkaz:
https://doaj.org/article/d5e5539ed226479b919dc6492764ce8e
Publikováno v:
Applied Sciences (2076-3417); Dec2024, Vol. 14 Issue 23, p11194, 15p