Search Results - "Kaczyński, Łukasz K"

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…”
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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…”
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Consumer acceptance in context: Texture, melting, and sensory properties of fried ripened curd cheese by Cais‐Sokolińska, Dorota, Kaczyński, Łukasz K, Bierzuńska, Paulina, Skotarczak, Ewa, Dobek, Anita

“…Graphical of consumer acceptance and characteristic of fried ripened curd cheese The aim of this study was not only to accurately characterise this cheese, but…”
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Use of Bioluminescence for Monitoring Brown Coal Mine Waters from Deep and Surface Drainage by Staniszewski, Ryszard, Cais-Sokolińska, Dorota, Kaczyński, Łukasz K., Bielska, Paulina

“…Open-pit mines can cause environmental changes, such as alterations of landscape structure, hydrology, air quality, and river sediments; they can also generate…”
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Inhibition of Galactooligosaccharide (GOS) Degradation in High-Heat-Treated Goat’s Milk as a Raw Material for Functional Dairy Products by Cais-Sokolińska, Dorota, Kaczyński, Łukasz K., Bielska, Paulina

“…The aim of this study was to analyze the inhibition of galactooligosaccharide (GOS) degradation in heat-treated milk with permeate obtained by microfiltration…”
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Mathematical modelling of ethanol production as a function of temperature during lactic-alcoholic fermentation of goat’s milk after hydrolysis and transgalactosylation of lactose by Wawrzyniak, Jolanta, Kaczyński, Łukasz K., Cais-Sokolińska, Dorota, Wójtowski, Jacek

“…[Display omitted] •Kefir from goat’s milk after enzymatic lactose bioconversion is a novel milk product.•The created dynamic mathematical model enables a…”
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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…”
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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,…”
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Kinetics of lactose hydrolysis and galactooligosaccharides formation in beverages based on goat’s milk and its permeate by Kaczyński, Łukasz K., Cais-Sokolińska, Dorota, Szwengiel, Artur

“…The aim of this work was the analysis of galactooligosaccharides (GOS) formation in a model mixture of goat’s milk and its permeate from microfiltration and…”
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The stability of the casein–gluconate matrix in reduced‐lactose kefir with soluble fraction polysaccharides containing β‐glucan from Pleurotus ostreatus by Cais‐Sokolińska, Dorota, Stachowiak, Barbara, Kaczyński, Łukasz K, Bierzuńska, Paulina, Górna, Barbara

“…In this experimental study, the soluble fraction of polysaccharides (SFP) was isolated from the fruiting bodies of Pleurotus ostreatus mushrooms, to stabilise…”
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Water mobility and thermal properties of smoked soft cheese by Baranowska, Hanna Maria

“…The main goal of the present study was to characterize the functional parameters of smoked soft cheese, with the emphasis on the behavior of water and milk…”
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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,…”
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Behaviour of water in different types of goats' cheese by Tomaszewska-Gras, Jolanta, Cais-Sokolińska, Dorota, Bierzuńska, Paulina, Kaczyński, Łukasz K., Walkowiak, Katarzyna, Baranowska, Hanna M.

“…Semi-hard, hard, and extra-hard goats' cheeses were analysed for water mobility by nuclear magnetic resonance relaxometry (NMR) and thermal properties by…”
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Cholesterol oxidation products in kefir from goats’ milk during storage by Kaczyński, Łukasz K., Cais-Sokolińska, Dorota, Rudzińska, Magdalena

“…Cholesterol oxidation products were identified in goats’ whole fat milk kefir when stored under different light sources (500–590 cd) and luminous flux…”
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Analysis of Water Activity and Gloss of Stored Goat Cheeses According to Consumer Preferences and Tastes by Kaczyński, Łukasz K.

“…Packaging is an integral part of every food product, especially cheese. An important goal is to protect the product from spoiling and drying out. Two types of…”
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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,…”
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Difuzivnost vode i toplinska svojstva dimljenog mekog sira by Baranowska, Hanna Maria, Tomaszewska-Gras, Jolanta, Cais-Sokolińska, Dorota, Bierzuńska, Paulina, Kaczyński, Łukasz K.

“…Cilj istraživanja bio je utvrditi funkcionalna svojstva dimljenog mekog sira, s posebnim naglaskom na ponašanje vode i mliječne masti, ispitivanih pomoću…”
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