Search Results - "Moczkowska, Malgorzata"

Enzymatic, enzymatic-ultrasonic and alkaline extraction of soluble dietary fibre from flaxseed – A physicochemical approach by Moczkowska, Małgorzata, Karp, Sabina, Niu, Yuge, Kurek, Marcin Andrzej

“…Flaxseed soluble dietary fibres (SDF) exhibit low viscosity, which makes them a valuable ingredient that does not have much influence on the rheological…”
Get full text

The effect of the packaging system and storage time on myofibrillar protein degradation and oxidation process in relation to beef tenderness by Moczkowska, Małgorzata, Półtorak, Andrzej, Montowska, Magdalena, Pospiech, Edward, Wierzbicka, Agnieszka

“…This study investigated the impact of packaging systems on the degradation and oxidation of beef proteins regarding beef tenderness of longissimus lumborum…”
Get full text

Barley β‐d‐glucan – modified starch complex as potential encapsulation agent for fish oil by Kurek, Marcin Andrzej, Moczkowska, Małgorzata, Pieczykolan, Ewelina, Sobieralska, Małgorzata

“…The aim of the study was to examine physicochemical characteristics of fish oil microcapsules produced at different temperatures and estimate the optimal ratio…”
Get full text

The effect of ageing on changes in myofibrillar protein in selected muscles in relation to the tenderness of meat obtained from cross‐breed heifers by Moczkowska, Małgorzata, Półtorak, Andrzej, Wierzbicka, Agnieszka

“…The aim of this study was to evaluate the impact of the ageing on changes in selected myofibrillar proteins and Warner–Bratzler shear force values in muscles…”
Get full text

Application of rich in β-glucan flours and preparations in bread baked from frozen dough by Andrzej, Kurek Marcin, Małgorzata, Moczkowska, Sabina, Karp, Horbańczuk, Olaf K, Rodak, Ewelina

“…This study aims to define the changes in the quality of bakery products depending on the β-glucan source and its contribution using bake-off technology. The…”
Get full text

Impact of the ageing process on the intensity of post mortem proteolysis and tenderness of beef from crossbreeds by Moczkowska, Małgorzata, Półtorak, Andrzej, Wierzbicka, Agnieszka

“…The aim of the study was the evaluation of the effect of ageing on the extent of myofibrillar proteins degradation and tenderness of beef in different…”
Get full text

Beef Tenderness Improvement by Dietary Vitamin D 3 Supplementation in the Last Stage of Fattening of Cattle by Półtorak, Andrzej, Moczkowska, Małgorzata, Wyrwisz, Jarosław, Wierzbicka, Agnieszka

“…Tenderness is the most important characteristic of meat, determining consumer approval. There are numerous methods of its improvement, although of diverse…”
Get full text

Influence of 21 days of vacuum-aging on color, bloom development, and WBSF of beef semimembranosus by Wyrwisz, Jarosław, Moczkowska, Małgorzata, Kurek, Marcin, Stelmasiak, Adrian, Półtorak, Andrzej, Wierzbicka, Agnieszka

Get full text

The Composition of Fatty Acids in Ostrich Meat Influenced by the Type of Packaging and Refrigerated Storage by Horbańczuk, Olaf K, Moczkowska, Małgorzata, Marchewka, Joanna, Atanasov, Atanas G, Kurek, Marcin A

“…Ostrich meat is a high-quality dietetic product, however, it is very sensitive to deterioration during storage. The aim of this study was to assess the effect…”
Get full text

Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review by Latoch, Agnieszka, Czarniecka-Skubina, Ewa, Moczkowska-Wyrwisz, Małgorzata

“…Marinating is a traditional method of improving the quality of meat, but it has been modified in response to consumer demand for “clean label” products. The…”
Get full text

Evaluation of WBSF, Color, Cooking Loss of Longissimus Lumborum Muscle with Fiber Optic Near-Infrared Spectroscopy (FT-NIR), Depending on Aging Time by Wyrwisz, Jarosław, Moczkowska, Małgorzata, Kurek, Marcin Andrzej, Karp, Sabina, Atanasov, Atanas G, Wierzbicka, Agnieszka

“…Near-infrared spectroscopy is a known technique for assessing the quality of compounds found in food products. However, it is still not widely used for…”
Get full text

Optimization of Microwave and Ultrasound Extraction Methods of Açai Berries in Terms of Highest Content of Phenolic Compounds and Antioxidant Activity by Hanula, Monika, Wyrwisz, Jarosław, Moczkowska, Małgorzata, Horbańczuk, Olaf K., Pogorzelska-Nowicka, Ewelina, Wierzbicka, Agnieszka

“…Rapid technological progress focuses on lowering costs, labor and time. Thus, in order to minimize the expenses of bioactive compound production, great effort…”
Get full text

The impact of ozone on health-promoting, microbiological, and colour properties of Rubus ideaus raspberries by Onopiuk, Anna, Półtorak, Andrzej, Moczkowska, Małgorzata, Szpicer, Arkadiusz, Wierzbicka, Agnieszka

“…The purpose of the study was to define the impact of ozonisation duration and concentration on selected chemical, physical, and microbiological properties of…”
Get full text

Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle by Latoch, Agnieszka, Moczkowska-Wyrwisz, Małgorzata, Sałek, Piotr, Czarniecka-Skubina, Ewa

“…The aim of the study was to evaluate the effect of marinating (3 or 6 days) in kefir (KE), yogurt (YO) and buttermilk (BM) and sous-vide cooking (SV) at 60 or…”
Get full text

Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology by Kurek, Marcin Andrzej, Moczkowska-Wyrwisz, Małgorzata, Wyrwisz, Jarosław, Karp, Sabina

“…More consumers are being diagnosed with celiac disease or diseases in which wheat products should be avoided. For this reason, it is important to increase the…”
Get full text

Evaluation of Modified Atmosphere Packaging in Combination with Active Packaging to Increase Shelf Life of High-in Beta-Glucan Gluten Free Cake by Wyrwisz, Jarosław, Karp, Sabina, Kurek, Marcin Andrzej, Moczkowska-Wyrwisz, Małgorzata

“…Modified atmosphere packaging and active packaging were combined to prolong the shelf life and quality of the clean label, gluten-free (GF), yeast-leavened…”
Get full text

Beef tenderness improvement by dietary vitamin D3 supplementation in the last stage of fattening of cattle by Półtorak, Andrzej, Moczkowska, Małgorzata, Wyrwisz, Jarosław, Wierzbicka, Agnieszka

“…Tenderness is the most important characteristic of meat, determining consumer approval. There are numerous methods of its improvement, although of diverse…”
Get full text

Impact of ozonisation on pro-health properties and antioxidant capacity of 'Honeoye' strawberry fruit by Onopiuk, Anna, Półtorak, Andrzej, Wyrwisz, Jarosław, Moczkowska, Małgorzata, Stelmasiak, Adrian, Lipińska, Aleksandra, Szpicer, Arkadiusz, Zalewska, Magdalena, Zaremba, Robert, Kuboń, Maciej, Wierzbicka, Agnieszka

“…The objective of the research was to determine the impact of concentration and ozonisation time on the selected chemical properties and total antioxidant…”
Get full text

Effect of using carrot pomace and beetroot-apple pomace on physicochemical and sensory properties of pasta by Kultys, Ewelina, Moczkowska-Wyrwisz, Małgorzata

“…By-products of fruit and vegetable processing are characterised by a high content of biologically active compounds and dietary fibre, while at the same time…”
Get full text

EFFECT OF ROSEMARY EXTRACT ADDITION ON OXIDATIVE STABILITY AND QUALITY OF HEMP SEED OIL by Moczkowska, Malgorzata, Karp, Sabina, Horbanczuk, Olaf K., Hanula, Monika, Wyrwisz, Jaroslaw, Kurek, Marcin A.

“…[Display omitted] •Four different solvents were used to evaluate and obtain rosemary extract (RE)•The highest antioxidant properties of RE was noted for…”
Get full text