40 results on '"Marcinkowska-Lesiak, Monika"'
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2. Optimizing nitrite content in powders from plasma-activated egg whites for meat preservation using response surface methodology
3. Enhancing beef sausage packaging with calcium alginate active film infused with nisin and ε-polylysine nanoparticles and beetroot extract
4. Application of different drying methods and their influence on the physicochemical properties of tomatoes
5. Sage extracts obtained with cold plasma improves beef quality
6. Determination of polycyclic aromatic hydrocarbons using different extraction methods and HPLC-FLD detection in smoked and grilled meat products
7. The effects of double gelatin containing chitosan nanoparticles–calcium alginate coatings on the stability of chicken breast meat
8. Production of restructured beef jerky using blood plasma solutions activated by non-thermal atmospheric plasma
9. Application of oleaster leaves (Elaeagnus angustifolia L.) essential oil and natural nanoparticle preservatives in frankfurter-type sausages: An assessment of quality attributes and stability during refrigerated storage
10. Physicochemical Characteristics of Pork Liver Pâtés Containing Nonthermal Air Plasma-Treated Egg White as an Alternative Source of Nitrite
11. Effect of Processing on Volatile Organic Compounds Formation of Meat—Review
12. Plasma-activated milk powder as a sodium nitrite alternative in pork sausages
13. Green Technology for Pork Loin Wet Curing—Unconventional Use of Cow and Soy Milk Treated with Non-Thermal Atmospheric Plasma
14. The Effect of Partial Substitution of Beef Tallow on Selected Physicochemical Properties, Fatty Acid Profile and PAH Content of Grilled Beef Burgers
15. Application of atmospheric pressure cold plasma activated plant protein preparations solutions as an alternative curing method for pork sausages
16. Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat
17. The Effect of Cold Plasma Pretreatment on Water-Suspended Herbs Measured in the Content of Bioactive Compounds, Antioxidant Activity, Volatile Compounds and Microbial Count of Final Extracts
18. Effect of Temperature and Oxygen Dose During Rendering of Goose Fat to Promote Fatty Acid Profiles
19. Application of Propolis Extract in Gelatin Coatings as Environmentally Friendly Method for Extending the Shelf Life of Pork Loin
20. Effect of Applied Ozone Dose, Time of Ozonization, and Storage Time on Selected Physicochemical Characteristics of Mushrooms (Agaricus bisporus)
21. The effect of Solanum lycopresicum L. extract on quality and flavor stability of ready to eat meat products.
22. The influence of sage and hemp oils addition to gelatin-based edible coating on the quality features of pork
23. Geese fillets flavor stability and quality characteristics at different stages of sous-vide cooking.
24. Impact of the storage atmosphere enriched with ozone on the quality of Lycopersicon esculentum tomatoes
25. The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages
26. Modified atmosphere packaging for extending the shelf life of fresh Agaricus bisporus
27. The effect of different level of Spirulina powder on the chosen quality parameters of shortbread biscuits
28. Physicochemical properties of white button mushrooms ( Agaricus bisporus) as affected by coating
29. Quality of pork loin stored under different light intensity
30. The effect of varying gas headspace to meat ratio on the quality of pork loin stored in high O2 modified atmosphere
31. The effect of different gas permeability of packaging on physicochemical and microbiological parameters of pork loin storage under high O2modified atmosphere packaging conditions
32. The effect of different level of Spirulina powder on the chosen quality parameters of shortbread biscuits.
33. Physicochemical properties of white button mushrooms (<italic>Agaricus bisporus)</italic> as affected by coating.
34. Effect of packaging method and cold-storage time on chicken meat quality
35. Quality of pork loin stored under different light intensity.
36. The effect of varying gas headspace to meat ratio on the quality of pork loin stored in high O 2 modified atmosphere.
37. The effect of different gas permeability of packaging on physicochemical and microbiological parameters of pork loin storage under high O2 modified atmosphere packaging conditions.
38. Effect of packaging method and cold-storage time on chicken meat quality.
39. Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat.
40. The effect of different gas permeability of packaging on physicochemical and microbiological parameters of pork loin storage under high O 2 modified atmosphere packaging conditions.
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