Search Results - "CHUDY, SYLWIA"

Oxysterols in stored powders as potential health hazards by Chudy, Sylwia, Teichert, Joanna

“…Cholesterol oxidation products (COPs) have greater biological activity than cholesterol itself. Oxysterols reduce the nutritional value of foods and exhibit a…”
Get full text

Effect of honeydew honey addition on the water activity and water holding capacity of kefir in the context of its sensory acceptability by Bielska, Paulina, Cais-Sokolińska, Dorota, Teichert, Joanna, Biegalski, Jakub, Kaczyński, Łukasz K., Chudy, Sylwia

“…The aim of the research was to check how the addition of honeydew honey and various compositions of starter cultures affects the water holding capacity, water…”
Get full text

Colour and textural typologies of goat cream butter with sea buckthorn (Hippophae rhamnoides L.) puree: instrumental, sensory, and consumer input for product development by Chudy, Sylwia

“…In this research the effect of the addition of sea buckthorn puree (Hippophae rhamnoides L.) to goat cream butter was examined via analysis of its textural,…”
Get full text

Changes in selected oxysterols in powdered foodstuffs by Chudy, Sylwia

“…The present research consisted of producing 3 types of powdered concentrates: the dairy, the egg and the dairy-egg (produced from a blend of raw liquid milk…”
Get full text

Color Stability of Fermented Mare's Milk and a Fermented Beverage from Cow's Milk Adapted to Mare's Milk Composition by Teichert, Joanna, Cais-Sokolińska, Dorota, Danków, Romualda, Pikul, Jan, Chudy, Sylwia, Bierzuńska, Paulina, Kaczyński, Łukasz K

“…Color is important for the consumer when making a purchase decision. Mare's milk and, thus, fermented mare's milk is little known to consumers. Thus, it is…”
Get full text

Physicochemical Characteristics and Consumers’ Preferences for Milk Fat Products by Chudy, Sylwia Maria, Cais-Sokolińska, Dorota, Tomaszewska-Gras, Jolanta

“…The aim of this work is to analyse the physicochemical features of milk fat products (60%, 74% and 82% fat) and to learn about consumer preferences regarding…”
Get full text

Colour of milk and milk products in CIE Lab space by CHUDY, SYLWIA, BILSKA, AGNIESZKA, KOWALSKI, RYSZARD, TEICHERT, JOANNA

“…Colour measuring instruments have become more reliable, smaller and faster than their predecessors at significantly lower costs for the users. This article has…”
Get full text

Lignans in triticale grain and triticale products by Makowska, Agnieszka, Waśkiewicz, Agnieszka, Chudy, Sylwia

“…This study determined the lignan content of seven varieties of triticale grain and compared these values with wheat and rye grain, with triticale milling…”
Get full text

Milk fermentation affects amino acid and fatty acid profile of mare milk from Polish Coldblood mares by Teichert, Joanna, Cais-Sokolińska, Dorota, Bielska, Paulina, Danków, Romualda, Chudy, Sylwia, Kaczyński, Łukasz K., Biegalski, Jakub

“…The aim of this work was to demonstrate the influence of mare milk fermentation type on the amino acid profile, especially the content of tryptophan,…”
Get full text

DEVELOPMENT OF COFFEE MARKET AND CHANGES IN COFFEE CONSUMPTION AMONG POLES by Sylwia Chudy

“…The paper presents results of a survey concerning coffee consumption together with results of visual and instrumental coffee analyses. The investigations…”
Get full text

Triticale extrudates – Changes of macrostructure, mechanical properties and molecular water dynamics during hydration by Makowska, Agnieszka, Baranowska, Hanna Maria, Michniewicz, Jan, Chudy, Sylwia, Kowalczewski, Przemysław Łukasz

“…The effect of hydration (in the range of aw 0.981–0.090) on changes of macroscopic and mechanical features of triticale snacks produced in different conditions…”
Get full text

The influence of the texture and color of goat’s salad cheese on the emotional reactions of consumers compared to cow’s milk cheese and Feta cheese by Kaczyński, Łukasz K., Cais-Sokolińska, Dorota, Bielska, Paulina, Teichert, Joanna, Biegalski, Jakub, Yiğit, Aslı, Chudy, Sylwia

“…In this study, the sensory and mechanical aspects of the texture of goat’s milk salad cheese were correlated with the emotional profiles of consumers. Using…”
Get full text

The effect of microparticulated whey protein on the characteristics of reduced‐fat cheese and of the corresponding microwave vacuum‐dried cheese puffs and finely ground puffs by Chudy, Sylwia, Makowska, Agnieszka, Krzywdzińska‐Bartkowiak, Mirosława, Piątek, Michał, Henriques, Marta, Borges, Ana Raquel, Gomes, David, Pereira, Carlos Dias

“…The aim of this study was to determine the impact of microparticulated whey protein (MPWP), used as a fat replacer, on the physicochemical and sensory…”
Get full text

Application of microwave vacuum drying for snack production: Characteristics of pure cheese puffs by Chudy, Sylwia, Makowska, Agnieszka, Piątek, Michał, Krzywdzińska‐Bartkowiak, Mirosława

“…The aim of the study was to obtain and describe crispy snacks purely made of cheese (also referred to as ‘pure’ cheese snacks) using microwave vacuum drying…”
Get full text

APPLICATION OF OAT, WHEAT AND RYE BRAN TO MODIFY NUTRITIONAL PROPERTIES, PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS by Makowska, Agnieszka, Polcyn, Anna, Chudy, Sylwia, Michniewicz, Jan

“…Cereal products constitute the basis of the diet pyramid. While the consumption of such products as bread decreases, the group of food which popularity…”
Get more information

Traditional and regional products form the perspective of Szczecin University students by Sylwia Chudy, Urszula Gierałtowska

“…The study covers the issues of traditional and regional foods which are attracting more and more interest. The knowledge of university students and their…”
Get full text

The development of the coffee market and changes in coffee consumption among Poles by Chudy, Sylwia

“…ABSTRACT IN ENGLISH: The paper presents results of a survey concerning coffee consumption together with results of visual and instrumental coffee analyses. The…”
Get full text

Effects of storage on lipid oxidation in milk and egg mixed powder by Chudy, S, Pikul, J, Rudzińska, M

“…The aim of this study was to determine the effect of the duration of vacuum storage on oxidation of cholesterol and fatty acids, as well as on sensory…”
Get full text

Promjene na odabranim oksisterolima u praškastoj hrani by Chudy, Sylwia, Makowska, Agnieszka

“…U sklopu ovog istraživanja proizvedene su 3 vrste koncentrata u prahu: mliječni, od jaja i mješoviti od jaja i mlijeka (proizveden sušenjem smjese sirovog…”
Get full text

Karakterizacija boje i teksture maslaca od kozjeg mlijeka obogaćenog pireom pasjeg trna (Hippophae rhamnoides L.): utjecaj instrumentalnih analiza, senzorske ocjene i zahtjeva potrošača na razvoj proizvoda by Chudy, Sylwia, Cais-Sokolińska, Dorota, Teichert, Joanna, Bielska, Paulina, Kaczyński, Łukasz K, Biegalski, Jakub

“…U ovom radu je ispitivan dodatak pirea pasjeg trna (Hippophae rhamnoides L.) maslacu od kozjeg mlijeka pri čemu su određivani parametri teksture,…”
Get full text