Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Zofia Sokołowicz"'
Autor:
Anna Augustyńska-Prejsnar, Miroslava Kačániová, Małgorzata Ormian, Jadwiga Topczewska, Zofia Sokołowicz, Paweł Hanus
Publikováno v:
Foods, Vol 13, Iss 1, p 70 (2023)
The aim of this study was to evaluate the effect of the addition of fermented black garlic on the quality of minced poultry products. Treatments were organized in four groups (1%, 2%, 3%, and 4%) containing either black fermented garlic (bg) or fresh
Externí odkaz:
https://doaj.org/article/84e857824dc34eedb4b7b762b02dfa97
Autor:
Anna Augustyńska-Prejsnar, Paweł Hanus, Małgorzata Ormian, Miroslava Kačániová, Zofia Sokołowicz, Jadwiga Topczewska
Publikováno v:
Foods, Vol 12, Iss 23, p 4340 (2023)
The purpose of this study was to evaluate the effect of temperature (2 °C and 6 °C) and storage duration on the quality and attributes of hens’ breast meat after their laying periods. The study included physicochemical characteristics (pH, drip l
Externí odkaz:
https://doaj.org/article/a58fca5264224993831010b67979002a
Publikováno v:
Animal Bioscience, Vol 34, Iss 12, Pp 2003-2011 (2021)
Objective The aim of this study was to evaluate the effect of marinating turkey meat with buttermilk and acid whey on the technological traits and microbiological quality of the product. Methods Slices of turkey meat muscles were marinated for 12 hou
Externí odkaz:
https://doaj.org/article/0818019ed122440aac0841eb1a4e8f47
Autor:
Zofia Sokołowicz, Miroslava Kačániová, Magdalena Dykiel, Anna Augustyńska-Prejsnar, Jadwiga Topczewska
Publikováno v:
Animals, Vol 13, Iss 12, p 1899 (2023)
The studies aimed to assess the impact of packaging, storage time, and temperature on the microbiological quality as well as on the sensory quality and functional properties of chicken eggs. The study material consisted of eggs from laying hens kept
Externí odkaz:
https://doaj.org/article/4d90f71ad9bc4d708c745f077a221e4e
Publikováno v:
Animals, Vol 13, Iss 10, p 1611 (2023)
According to research, egg quality and lysozyme content are influenced by a number of factors, which are mostly known in the case of commercial hybrids, while in breeds included in genetic resources conservation programmes, new research results in th
Externí odkaz:
https://doaj.org/article/901fa6bfca1345fc8bfdb48e445ac227
Autor:
Zofia Sokołowicz, Magdalena Dykiel, Jadwiga Topczewska, Józefa Krawczyk, Anna Augustyńska-Prejsnar
Publikováno v:
Animals, Vol 13, Iss 2, p 185 (2023)
The study covered a total of 810 hens in 3 groups (housing systems) of 270 hens each. The plumage condition of laying hens raised in various types of alternative housing systems, i.e., in deep litter (B), free-range (FR), and organic systems (O), was
Externí odkaz:
https://doaj.org/article/1c7b6c5de77d4539aa99697817d10350
Publikováno v:
Foods, Vol 11, Iss 23, p 3907 (2022)
The aim of this study was to add natural hemp components to poultry roast recipes, to enhance their quality (physical, chemical, and sensory qualities of the product). Two variants of poultry roast (group P1 and P2) with a 10.2% addition of hemp comp
Externí odkaz:
https://doaj.org/article/91ae2fba1884490695b2c0d5d94271dc
Publikováno v:
Foods, Vol 11, Iss 21, p 3417 (2022)
The aim of the study was to use plant additives in the form of a mixture of seeds (linseed, amaranth and hemp) to increase the nutritional value and health-promoting values of poultry meatballs. Meatballs with 24% addition of wheat roll and three var
Externí odkaz:
https://doaj.org/article/789a7754c7994796b98404940da62176
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 11-19 (2019)
The aim of the study was to evaluate the quality of organic eggs from hens of different genotypes and ages. The study investigated the physical characteristics, nutritive value and foaming properties of egg whites from Hy-Line Brown commercial layers
Externí odkaz:
https://doaj.org/article/9b341dec20a4408bacb1608020d1b58a
Publikováno v:
Applied Sciences, Vol 12, Iss 10, p 5289 (2022)
Food producers’ interest in improving the nutritional and pro-health values of meat products has grown. The study aims to assess the effect of replacing poultry pâté products wheat roll (24% group I) in recipes with a mixture of hemp seeds (8% ea
Externí odkaz:
https://doaj.org/article/b9ae0d77f91f4c2fbb583871c487597a