المؤلفون: Kowalczewski Przemysław Łukasz, Walkowiak Katarzyna, Masewicz Łukasz, Baranowska Hanna Maria

المصدر: Open Agriculture, Vol 4, Iss 1, Pp 426-430 (2019)

مصطلحات موضوعية: bread staling, potato juice, 1h nmr, water activity, water behavior, water dynamics, Agriculture, Agriculture (General), S1-972

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2391-9531

URL الوصول: https://doaj.org/article/a1f2dc9f7a774f1a8e94c31463fd5824

المؤلفون: Stangierski, Jerzy, Rezler, Ryszard, Siejak, Przemysław, Walkowiak, Katarzyna, Masewicz, Łukasz, Kawecki, Krzysztof, Baranowska, Hanna Maria

المساهمون: Polish Ministry of Science and Higher Education

المصدر: Journal of Food Engineering ; volume 392, page 112486 ; ISSN 0260-8774

الاتاحة: https://doi.org/10.1016/j.jfoodeng.2025.112486
https://api.elsevier.com/content/article/PII:S0260877425000214?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0260877425000214?httpAccept=text/plain

المؤلفون: Różańska, Maria Barbara, Kokolus, Patrycja, Królak, Jakub, Jankowska, Patrycja, Osoś, Agata, Romanowska, Magda, Szala, Łukasz, Kowalczewski, Przemysław Łukasz, Lewandowicz, Jacek, Masewicz, Łukasz, Baranowska, Hanna Maria, Mildner-Szkudlarz, Sylwia

المساهمون: Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Poznań, Poland, Students’ Scientific Club of Food Technologists, Poznań University of Life Sciences, Poznań, Poland, Institute of Logistics, Poznan University of Technology, Poznań, Poland, Department of Physics and Biophysics, Poznań University of Life Sciences, Poznań, Poland

مصطلحات موضوعية: extrusion, pasting properties, dough rheology, structure, water behavior, LF NMR

وصف الملف: application/pdf

Relation: Różańska MB, Kokolus P, Królak J, Jankowska P, Osoś A, Romanowska M, Szala Ł, Kowalczewski PŁ, Lewandowicz J, Masewicz Ł, Baranowska HM, Mildner-Szkudlarz S. Insight into the Gluten-Free Dough and Bread Properties Obtained from Extruded Rice Flour: Physicochemical, Mechanical, and Molecular Studies. Applied Sciences. 2023; 13(6):4033. https://doi.org/10.3390/app13064033; https://www.mdpi.com/2076-3417/13/6/4033; https://depot.ceon.pl/handle/123456789/22443

الاتاحة: https://depot.ceon.pl/handle/123456789/22443
https://doi.org/10.3390/app13064033

المؤلفون: Siejak, Przemysław, Przybył, Krzysztof, Masewicz, Łukasz, Walkowiak, Katarzyna, Rezler, Ryszard, Baranowska, Hanna Maria

المصدر: Sustainability (2071-1050); Jul2024, Vol. 16 Issue 14, p5877, 12p

المؤلفون: Smarzyński, Krzysztof, Sarbak, Paulina, Kowalczewski, Przemysław Łukasz, Różańska, Maria Barbara, Rybicka, Iga, Polanowska, Katarzyna, Fedko, Monika, Kmiecik, Dominik, Masewicz, Łukasz, Nowicki, Marcin, Lewandowicz, Jacek, Jeżowski, Paweł, Kacániová, Miroslava, Ślachciński, Mariusz, Piechota, Tomasz, Baranowska, Hanna Maria

المساهمون: Students’ Scientific Club of Food Technologists, Poznań University of Life Sciences, Poland, Department of Food Technology of Plant Origin, Poznań University of Life Sciences, Poland, Department of Technology and Instrumental Analysis, Poznań University of Economics and Business, Poland, Department of Gastronomy Science and Functional Food, Poznań University of Life Sciences, Poland, Department of Physics and Biophysics, Poznań University of Life Sciences, Poland, Institute of Agriculture, University of Tennessee, Knoxville, USA, Department of Production Management and Logistics, Poznań University of Technology, Poland, Institute of Chemistry and Technical Electrochemistry, Poznań University of Technology, Poland, Department of Fruit Sciences, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Nitra, Slovakia, Department of Bioenergy and Food Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Poland, Department of Agronomy, Poznań University of Life Sciences, Poland

مصطلحات موضوعية: Acheta domesticus, amino acids composition, cookies with insects, edible insects, fatty acids, nutritional value, minerals, 1H NMR, water dynamics

وصف الملف: application/pdf

Relation: Smarzyński K, Sarbak P, Kowalczewski PŁ, Różańska MB, Rybicka I, Polanowska K, Fedko M, Kmiecik D, Masewicz Ł, Nowicki M, Lewandowicz J, Jeżowski P, Kačániová M, Ślachciński M, Piechota T, Baranowska HM. Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics. Molecules. 2021; 26(17):5417. https://doi.org/10.3390/molecules26175417; https://depot.ceon.pl/handle/123456789/20781

الاتاحة: https://depot.ceon.pl/handle/123456789/20781
https://doi.org/10.3390/molecules26175417

المؤلفون: Kowalczewski, Przemysław Łukasz, Walkowiak, Katarzyna, Masewicz, Łukasz, Smarzyński, Krzysztof, Thanh-Blicharz, Joanna Le, Kačániová, Miroslava, Baranowska, Hanna Maria

المصدر: Food Science and Technology International ; volume 27, issue 8, page 776-785 ; ISSN 1082-0132 1532-1738

الاتاحة: https://doi.org/10.1177/1082013220987914
https://journals.sagepub.com/doi/pdf/10.1177/1082013220987914
https://journals.sagepub.com/doi/full-xml/10.1177/1082013220987914

المؤلفون: Jarzębski, Maciej, Smułek, Wojciech, Baranowska, Hanna Maria, Masewicz, Łukasz, Kobus-Cisowska, Joanna, Ligaj, Marta, Kaczorek, Ewa

المساهمون: Polish Ministry of Science and Higher Education, Poznan University of Technology

المصدر: Food Hydrocolloids ; volume 104, page 105748 ; ISSN 0268-005X

الاتاحة: http://dx.doi.org/10.1016/j.foodhyd.2020.105748
https://api.elsevier.com/content/article/PII:S0268005X19322921?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0268005X19322921?httpAccept=text/plain

المؤلفون: Kowalczewski, Przemysław Łukasz, Walkowiak, Katarzyna, Masewicz, Łukasz, Bartczak, Olga, Lewandowicz, Jacek, Kubiak, Piotr, Baranowska, Hanna Maria

المساهمون: Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Poland, Department of Physics and Biophysics, Poznań University of Life Sciences, Poland, Students’ Scientific Club of Food Technologists, Poznań University of Life Sciences, Poland, Chair of Production Engineering and Logistics, Poznan University of Technology, Poland, Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Poland

مصطلحات موضوعية: gluten-free bread, edible insects, protein enrichment, rheology, texture, 1H NMR, water behavior, water activity

وصف الملف: application/pdf

Relation: Kowalczewski PŁ, Walkowiak K, Masewicz Ł, Bartczak O, Lewandowicz J, Kubiak P, Baranowska HM. Gluten-Free Bread with Cricket Powder—Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product. Foods. 2019; 8(7):240. https://doi.org/10.3390/foods8070240; (https://www.mdpi.com/2304-8158/8/7/240); https://depot.ceon.pl/handle/123456789/20950

الاتاحة: https://depot.ceon.pl/handle/123456789/20950
https://doi.org/10.3390/foods8070240

المؤلفون: Kowalczewski, Przemysław Łukasz, Walkowiak, Katarzyna, Masewicz, Łukasz, Duda, Adamina, Poliszko, Natalia, Różańska, Maria Barbara, Jeżowski, Paweł, Tomkowiak, Agnieszka, Mildner-Szkudlarz, Sylwia, Baranowska, Hanna Maria

المساهمون: Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Poland, Department of Physics and Biophysics, Poznań University of Life Sciences, Poland, Students’ Scientific Club of Food Technologists, Poznań University of Life Sciences, Poland, Institute of Chemistry and Technical Electrochemistry, Poznań University of Technology, Poland, Department of Genetics and Plant Breeding, Poznań University of Life Sciences, Poznań, Poland

مصطلحات موضوعية: by-products, defatted seeds, food enrichment, low-field NMR, water activity, water dynamics

وصف الملف: application/pdf

Relation: Kowalczewski, P.Ł., Walkowiak, K., Masewicz, Ł. et al. Wheat bread enriched with raspberry and strawberry oilcakes: effects on proximate composition, texture and water properties. Eur Food Res Technol 245, 2591–2600 (2019). https://doi.org/10.1007/s00217-019-03370-5; (https://link.springer.com/article/10.1007/s00217-019-03370-5); https://depot.ceon.pl/handle/123456789/21006

الاتاحة: https://depot.ceon.pl/handle/123456789/21006
https://doi.org/10.1007/s00217-019-03370-5

المؤلفون: Baranowska, Hanna Maria, Sikora, Marek, Krystyjan, Magdalena, Dobosz, Anna, Tomasik, Piotr, Walkowiak, Katarzyna, Masewicz, Łukasz, Borczak, Barbara

المساهمون: National Science Centre of Poland

المصدر: Food Biophysics ; volume 15, issue 1, page 64-71 ; ISSN 1557-1858 1557-1866

الاتاحة: http://dx.doi.org/10.1007/s11483-019-09600-3
http://link.springer.com/content/pdf/10.1007/s11483-019-09600-3.pdf
http://link.springer.com/article/10.1007/s11483-019-09600-3/fulltext.html

المؤلفون: Przybył, Krzysztof, Walkowiak, Katarzyna, Jedlińska, Aleksandra, Samborska, Katarzyna, Masewicz, Łukasz, Biegalski, Jakub, Pawlak, Tomasz, Koszela, Krzysztof

المصدر: Applied Sciences (2076-3417); Aug2023, Vol. 13 Issue 16, p9098, 12p

مصطلحات موضوعية: MACHINE learning, COLOR space, FOURIER transform infrared spectroscopy, POWDERS, SPRAY drying

المؤلفون: Przybył, Krzysztof, Masewicz, Łukasz, Koszela, Krzysztof, Duda, Adamina, Szychta, Marek, Gierz, Łukasz

المساهمون: Jiang, Xudong, Fujita, Hiroshi

المصدر: Thirteenth International Conference on Digital Image Processing (ICDIP 2021)

الاتاحة: http://dx.doi.org/10.1117/12.2602011

المؤلفون: Łopusiewicz, Łukasz, Kowalczewski, Przemysław Łukasz, Baranowska, Hanna Maria, Masewicz, Łukasz, Amarowicz, Ryszard, Krupa-Kozak, Urszula

المصدر: Foods; Feb2023, Vol. 12 Issue 3, p595, 15p

مصطلحات موضوعية: LINSEED oil, BREAD, CIRCULAR economy, NUTRITIONAL value, FOOD texture

المؤلفون: Jarzębski, Maciej, Siejak, Przemysław, Sawerski, Arkadiusz, Stasiak, Maksymilian, Ratajczak, Kamil, Masewicz, Łukasz, Polewski, Krzysztof, Fathordoobady, Farahnaz, Guo, Yigong, Singh, Anubhav Pratap

المصدر: Practical Aspects of Chemical Engineering ; page 122-131 ; ISBN 9783030398668 9783030398675

الاتاحة: http://dx.doi.org/10.1007/978-3-030-39867-5_13
http://link.springer.com/content/pdf/10.1007/978-3-030-39867-5_13

المؤلفون: Baranowska, Hanna Maria, Sikora, Marek, Krystyjan, Magdalena, Dobosz, Anna, Tomasik, Piotr, Walkowiak, Katarzyna, Masewicz, Łukasz, Borczak, Barbara

المصدر: Food Biophysics; Mar2020, Vol. 15 Issue 1, p64-71, 8p

Alternate Title: ANALIZA METODĄ LF NMR MIKROFALOWO ZMODYFIKOWANEJ SKROBI Z DODATKIEM LIZOZYMU.

المؤلفون: WALKOWIAK, KATARZYNA^1,2 katarzyna.walkowiak@up.poznan.pl, MASEWICZ, ŁUKASZ¹, BARANOWSKA, HANNA MARIA¹

المصدر: Science, Nature, Technologies / Nauka, Przyroda, Technologie. 2018, Vol. 12 Issue 4, p341-351. 11p.

مصطلحات موضوعية: *STARCH, *LYSOZYMES, *ELECTROMAGNETIC waves, *SPIN-spin interactions, *MICROWAVES, *NUCLEAR magnetic resonance, *SPIN-lattice relaxation, *POWDERS

المؤلفون: Płowaś-Korus, Iwona¹ iwplowas@ifmpan.poznan.pl, Masewicz, Łukasz², Szwengiel, Artur³, Rachocki, Adam¹, Baranowska, Hanna Maria², Medycki, Wojciech¹

المصدر: Food Chemistry. Apr2018, Vol. 245, p885-889. 5p.

مصطلحات موضوعية: *HONEY composition, *MONOSACCHARIDES, *ELECTRIC conductivity, *MAGNETIC fields, *WATER activity of food

المؤلفون: Baranowska, Hanna Maria¹ hmbar@up.poznan.pl, Masewicz, Łukasz¹, Kowalczewski, Przemysław Łukasz², Lewandowicz, Grażyna³, Piątek, Michał⁴, Kubiak, Piotr³

المصدر: European Food Research & Technology. Mar2018, Vol. 244 Issue 3, p387-393. 7p.

مصطلحات موضوعية: *POTATOES, *TRADITIONAL medicine, *FUNCTIONAL foods, *WATER activity of food, *NUCLEAR magnetic resonance, *THERAPEUTICS

المؤلفون: Walkowiak, Katarzyna, Przybył, Krzysztof, Baranowska, Hanna Maria, Koszela, Krzysztof, Masewicz, Łukasz, Piątek, Michał

المصدر: Polymers (20734360); Jan2022, Vol. 14 Issue 1, p184, 1p

مصطلحات موضوعية: GELATION, STARCH, POLYMER networks, CONVENIENCE foods

المؤلفون: Le Thanh-Blicharz, Joanna, Lewandowicz, Jacek, Małyszek, Zuzanna, Kowalczewski, Przemysław Łukasz, Walkowiak, Katarzyna, Masewicz, Łukasz, Baranowska, Hanna Maria

المصدر: Foods; Nov2021, Vol. 10 Issue 11, p2724, 1p

مصطلحات موضوعية: STARCH, AEROGELS, MOLECULAR dynamics, POROUS materials, BIOPOLYMERS, POTATOES