Hasil Pencarian - Jakub Biegalski

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  1. 1
    Innovative Covering Liquids Stabilising Water–Fat Leachate from Fresh Mozzarella Cheese Used as Pizza Topping

    Innovative Covering Liquids Stabilising Water–Fat Leachate from Fresh Mozzarella Cheese Used as Pizza Topping oleh Jakub Biegalski, Dorota Cais-Sokolińska

    Diterbitkan 2024-02-01
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  2. 2
    Production of Sensorily Acceptable Pasta Filata Cheese with Partial Substitution of Sheep’s Milk Powder in Different Forms

    Production of Sensorily Acceptable Pasta Filata Cheese with Partial Substitution of Sheep’s Milk Powder in Different Forms oleh Jakub Biegalski, Dorota Cais-Sokolińska

    Diterbitkan 2023-04-01
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  3. 3
    Effect of Packaging and Portioning on the Dynamics of Water–Fat Serum Release from Fresh Pasta Filata Soft Cheese

    Effect of Packaging and Portioning on the Dynamics of Water–Fat Serum Release from Fresh Pasta Filata Soft Cheese oleh Jakub Biegalski, Dorota Cais-Sokolińska, Jolanta Wawrzyniak

    Diterbitkan 2022-01-01
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  4. 4
    The Effect of Freezing Sheep’s Milk on the Meltability, Texture, Melting and Fat Crystallization Profiles of Fresh Pasta Filata Cheese

    The Effect of Freezing Sheep’s Milk on the Meltability, Texture, Melting and Fat Crystallization Profiles of Fresh Pasta Filata Cheese oleh Jakub Biegalski, Dorota Cais-Sokolińska, Jolanta Tomaszewska-Gras, Hanna M. Baranowska

    Diterbitkan 2021-09-01
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  5. 5
    Colour and textural typologies of goat cream butter with sea buckthorn (Hippophae rhamnoides L.) puree: instrumental, sensory, and consumer input for product development

    Colour and textural typologies of goat cream butter with sea buckthorn (Hippophae rhamnoides L.) puree: instrumental, sensory, and consumer input for product development oleh Sylwia Chudy, Dorota Cais-Sokolińska, Joanna Teichert, Paulina Bielska, Łukasz K. Kaczyński, Jakub Biegalski

    Diterbitkan 2021-01-01
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  6. 6
    Effect of honeydew honey addition on the water activity and water holding capacity of kefir in the context of its sensory acceptability

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

    Diterbitkan 2021-11-01
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  7. 7
    Fruit Powder Analysis Using Machine Learning Based on Color and FTIR-ATR Spectroscopy—Case Study: Blackcurrant Powders

    Fruit Powder Analysis Using Machine Learning Based on Color and FTIR-ATR Spectroscopy—Case Study: Blackcurrant Powders oleh Krzysztof Przybył, Katarzyna Walkowiak, Aleksandra Jedlińska, Katarzyna Samborska, Łukasz Masewicz, Jakub Biegalski, Tomasz Pawlak, Krzysztof Koszela

    Diterbitkan 2023-08-01
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