Search Results - "Teichert, Joanna"

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…”
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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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Foaming and Other Functional Properties of Freeze-Dried Mare's Milk by Cais-Sokolińska, Dorota, Teichert, Joanna, Gawałek, Jolanta

“…The aim of this study was to evaluate the effect of the freeze-drying process on the preservation of mare's milk. This was achieved through the…”
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Fermentation Kinetics, Microbiological and Physical Properties of Fermented Soy Beverage with Acai Powder by Baygut, Hatice, Cais-Sokolińska, Dorota, Bielska, Paulina, Teichert, Joanna

“…In this study, the effects of the fermentation kinetics, determination of the number of lactic acid bacteria, texture, water holding capacity, and color of…”
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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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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 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…”
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Determinants of the attitudes of proinnovative dairy consumers and a model simulating consumer behavior regarding increasing calcium intake by Bielska, Paulina, Skotarczak, Ewa, Cais-Sokolińska, Dorota, Teichert, Joanna

“…•Prohealth behavior is influenced by material situation, age, and gender.•As many as 39% of young people do not follow the principles of healthy eating.•A…”
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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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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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Cholesterol oxidation during storage of UHT-treated bovine and caprine milk by Pikul, Jan, Rudzińska, Magdalena, Teichert, Joanna, Lasik, Agata, Danków, Romualda, Przybylski, Roman

“…Degradation of cholesterol during storage of UHT treated bovine and caprine milk was assessed. Cholesterol contents were 11.78 and 8.51 mg 100 mL−1,…”
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Evaluation of quality of kefir from milk obtained from goats supplemented with a diet rich in bioactive compounds by Cais-Sokolińska, Dorota, Pikul, Jan, Wójtowski, Jacek, Danków, Romualda, Teichert, Joanna, Czyżak-Runowska, Grażyna, Bagnicka, Emilia

“…BACKGROUND The composition of bioactive components in dairy products depends on their content in raw milk and the processing conditions. The experimental…”
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Evaluation of quality of kefir from milk obtained from goats supplemented with a diet rich in bioactive compounds: Quality of kefir from goat's milk rich in bioactive compounds by Cais-Sokolińska, Dorota, Pikul, Jan, Wójtowski, Jacek, Danków, Romualda, Teichert, Joanna, Czyżak-Runowska, Grażyna, Bagnicka, Emilia

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The effect of false flax (Camelina sativa) cake dietary supplementation in dairy goats on fatty acid profile of kefir by Pikul, Jan, Wójtowski, Jacek, Danków, Romualda, Teichert, Joanna, Czyżak-Runowska, Grażyna, Cais-Sokolińska, Dorota, Cieślak, Adam, Szumacher-Strabel, Małgorzata, Bagnicka, Emilia

“…Camelina sativa cake (CS), a rich source of unsaturated fatty acids, in the case of ruminants may improve the energy value of a diet and also increase the…”
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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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