128 results on '"Onopiuk, Anna"'
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2. Comparison of the effects of extraction method and solvents on biological activities of phytochemicals from selected violet and blue pigmented flowers
3. Vacuum and convection drying effects on volatile compounds profile and physicochemical properties of selected herbs from Lamiaceae family
4. Application of different drying methods and their influence on the physicochemical properties of tomatoes
5. Encapsulation of anthocyanins from chokeberry (Aronia melanocarpa) with plazmolyzed yeast cells of different species
6. Determination of polycyclic aromatic hydrocarbons using different extraction methods and HPLC-FLD detection in smoked and grilled meat products
7. Trends and Opportunities in the Dairy Industry: A2 Milk and Processing Methods.
8. The Impact of Drying Methods on the Quality of Blanched Yellow Mealworm (Tenebrio molitor L.) Larvae.
9. Red grape skin extract and oat β-glucan in shortbread cookies: technological and nutritional evaluation
10. Nutritional Value and Microbiological Aspects of Dried Yellow Mealworm (Tenebrio molitor L.) Larvae Pretreated with a Pulsed Electric Field
11. The Effect of Type of Vegetable Fat and Addition of Antioxidant Components on the Physicochemical Properties of a Pea-Based Meat Analogue
12. Analysis of the food allergen profile in meat from chickens fed five mixed feeds
13. Production of restructured beef jerky using blood plasma solutions activated by non-thermal atmospheric plasma
14. The Effect of Type of Vegetable Fat and Addition of Antioxidant Components on the Physicochemical Properties of a Pea-Based Meat Analogue.
15. Effect of Pulsed Electric Field Technology on the Composition and Bioactive Compounds of Black Soldier Fly Larvae Dried with Convective and Infrared–Convective Methods.
16. Physicochemical Characteristics of Pork Liver Pâtés Containing Nonthermal Air Plasma-Treated Egg White as an Alternative Source of Nitrite
17. Influence of post-mortem muscle glycogen content on the quality of beef during aging
18. Plasma-activated milk powder as a sodium nitrite alternative in pork sausages
19. The optimization of a gluten-free and soy-free plant-based meat analogue recipe enriched with anthocyanins microcapsules
20. Green Technology for Pork Loin Wet Curing—Unconventional Use of Cow and Soy Milk Treated with Non-Thermal Atmospheric Plasma
21. The Effect of Partial Substitution of Beef Tallow on Selected Physicochemical Properties, Fatty Acid Profile and PAH Content of Grilled Beef Burgers
22. Application of atmospheric pressure cold plasma activated plant protein preparations solutions as an alternative curing method for pork sausages
23. Novel Protein Sources for Applications in Meat-Alternative Products—Insight and Challenges
24. Meat Analogues in the Perspective of Recent Scientific Research: A Review
25. Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat
26. Cystatin C
27. Effect of Temperature and Oxygen Dose During Rendering of Goose Fat to Promote Fatty Acid Profiles
28. Analysis of factors that influence the PAH profile and amount in meat products subjected to thermal processing
29. Application of Propolis Extract in Gelatin Coatings as Environmentally Friendly Method for Extending the Shelf Life of Pork Loin
30. The effect of Solanum lycopresicum L. extract on quality and flavor stability of ready to eat meat products.
31. Impact of Ozonisation Time and Dose on Health Related and Microbiological Properties of Rapanui Tomatoes
32. Frozen storage quality and flavor evaluation of ready to eat steamed meat products treated with antioxidants
33. The influence of oat β-glucan content on the physicochemical and sensory properties of low-fat beef burgers
34. The influence of sage and hemp oils addition to gelatin-based edible coating on the quality features of pork
35. Geese fillets flavor stability and quality characteristics at different stages of sous-vide cooking.
36. Impact of the storage atmosphere enriched with ozone on the quality of Lycopersicon esculentum tomatoes
37. The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages
38. Influence of tallow replacement by oat β-glucan and canola oil on the fatty acid and volatile compound profiles of low-fat beef burgers
39. Modified atmosphere packaging for extending the shelf life of fresh Agaricus bisporus
40. Influence of oat β-glucan and canola oil addition on the physico-chemical properties of low-fat beef burgers
41. The impact of muscle and aging time on meat tenderness in the carcasses of Limousin × Holstein-Friesian crossbred bulls
42. Cover Image, Volume 41, Issue 1
43. Utility of cystatin C as a potential bladder tumour biomarker confirmed by surface plasmon resonance technique
44. The effect of different level of Spirulina powder on the chosen quality parameters of shortbread biscuits
45. Effects of selected myofibrillar protein activities on beef tenderization process based on electrophoretic analysis
46. Physicochemical properties of white button mushrooms ( Agaricus bisporus) as affected by coating
47. The impact of ozone on health-promoting, microbiological, and colour properties ofRubus ideausraspberries
48. Changes in chemical composition and tenderness of selected beef muscles during aging analysed with SDS-PAGE and fluorescence spectroscopy.
49. Impact of ozonisation on pro-health properties and antioxidant capacity of ‘Honeoye’strawberry fruit
50. The effect of different level of Spirulina powder on the chosen quality parameters of shortbread biscuits.
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