423 results on '"Dziki, Dariusz"'
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2. Innovative high-fiber wheat bread fortified with micronized oat and Plantago ovata husks: Spectroscopic and physicochemical characteristics
3. The Influence of Micronization on the Properties of Black Cumin Pressing Waste Material
4. Mathematical study of bio-fibre comminution process as first step towards valorization of post-harvest waste materials
5. Sustainability of Alternatives to Animal Protein Sources, a Comprehensive Review.
6. Impact of Drying Process on Grindability and Physicochemical Properties of Celery.
7. Horse Meat Subjected to Sous-Vide Cooking: Texture Changes and Sensory Acceptability.
8. Physical and Functional Properties of Powders Obtained during Spray Drying of Cyani flos Extracts.
9. The Influence of High Hydrostatic Pressure on Selected Quality Features of Cold-Storage Pork Semimembranosus Muscle.
10. Special Issue on “Current Trends in Food and Food Byproducts Processing”
11. Physicochemical Properties of Dried and Powdered Pear Pomace
12. Spectroscopic, mineral, and antioxidant characteristics of blue colored powders prepared from cornflower aqueous extracts
13. Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes.
14. Effect of Time and Temperature in Sous-Vide Heat Treatment on Selected Physicochemical Properties of Horsemeat
15. Common Wheat Pasta Enriched with Ultrafine Ground Oat Husk: Physicochemical and Sensory Properties
16. Influence of Soluble Fiber as a Carrier on Antioxidant and Physical Properties of Powders Produced Based on the Spray Drying of Malvae arboreae flos Aqueous Extracts
17. Walnut Flour as an Ingredient for Producing Low-Carbohydrate Bread: Physicochemical, Sensory, and Spectroscopic Characteristics
18. Examining the Influence of Ultrasounds and the Addition of Arrowroot on the Physicochemical Properties of Ice Cream
19. Physical properties of shortbread biscuits enriched with dried and powdered fruit and their by-products: a review
20. Interactions of green coffee bean phenolics with wheat bread matrix in a model of simulated in vitro digestion
21. The influence of Cistus incanus L. leaves on wheat pasta quality
22. Analysis of tank safety with propane-butane on LPG distribution station
23. New Coagulant Proteases for Cheesemaking from Leaves and Latex of the Spontaneous Plant Pergularia tomentosa: Biochemical Characterization of Coagulants and Sensorial Evaluation of Cheese
24. Grinding Characteristics of New Varieties of Winter Triticale Grain
25. Enrichment of Cookies with Fruits and Their By-Products: Chemical Composition, Antioxidant Properties, and Sensory Changes
26. Particle size distribution of dried and ground pear pomace
27. Starch and protein analysis of wheat bread enriched with phenolics-rich sprouted wheat flour
28. Mechanism of action and interactions between xanthine oxidase inhibitors derived from natural sources of chlorogenic and ferulic acids
29. Wheat bread enriched with green coffee – In vitro bioaccessibility and bioavailability of phenolics and antioxidant activity
30. Antioxidant, nutritional and functional characteristics of wheat bread enriched with ground flaxseed hulls
31. Processing of germinated grains
32. List of Contributors
33. Prediction of rye flour baking quality based on parameters of swelling curve
34. Testing the intensity of erosive wear of selected steels depending on the angle of incidence of the abrasive stream
35. Development of Energy-Rich and Fiber-Rich Bars Based on Puffed and Non-Puffed Cereals
36. Effect of Air-Drying and Freeze-Drying Temperature on the Process Kinetics and Physicochemical Characteristics of White Mulberry Fruits (Morus alba L.)
37. Special Issue on “Progress in Food Processing in Section Food Processes”
38. Effect of Production Technology Intensity on the Grain Yield, Protein Content and Amino Acid Profile in Common and Durum Wheat Grain
39. The Latest Innovations in Wheat Flour Milling: A Review
40. Sourdough Wheat Bread Enriched with Grass Pea and Lupine Seed Flour: Physicochemical and Sensory Properties.
41. Dandelion Flowers as an Additive to Wheat Bread: Physical Properties of Dough and Bread Quality
42. Shortbread Cookies Enriched with Micronized Oat Husk: Physicochemical and Sensory Properties
43. Effects of Wet and Dry Micronization on the GC-MS Identification of the Phenolic Compounds and Antioxidant Properties of Freeze-Dried Spinach Leaves and Stems
44. Evaluation of physical, sensorial, and antioxidant properties of gluten-free bread enriched with Moringa Oleifera leaf powder
45. Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis
46. Cereals, Evaluation of Utility Values
47. To the Theory of Grain Motion in an Uneven Air Flow in a Vertical Pneumatic Separation Channel with an Annular Cross Section
48. Special Issue on “Feature Review Papers in Section Food Processes”
49. Influence of Pretreatments and Freeze-Drying Conditions of Strawberries on Drying Kinetics and Physicochemical Properties
50. Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking
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