Hasil Pencarian - Joanna Bryś

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  1. 1
    Use of natural biotechnological processes to modify the nutritional properties of bean-based and lentil-based beverages

    Use of natural biotechnological processes to modify the nutritional properties of bean-based and lentil-based beverages oleh Patrycja Cichońska, Joanna Bryś, Małgorzata Ziarno

    Diterbitkan 2023-10-01
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  2. 2
    Effect of metabolic activity of lactic acid bacteria and propionibacteria on cheese protein digestibility and fatty acid profile

    Effect of metabolic activity of lactic acid bacteria and propionibacteria on cheese protein digestibility and fatty acid profile oleh Małgorzata Ziarno, Joanna Bryś, Ewa Kowalska, Patrycja Cichońska

    Diterbitkan 2023-09-01
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  3. 3
    Instrumental Evaluation of Selected Properties of Oil Extracted from Walnuts before and after the Roasting Process

    Instrumental Evaluation of Selected Properties of Oil Extracted from Walnuts before and after the Roasting Process oleh Joanna Bryś, Artur Stańczak, Aneta Skwierczyńska, Urszula Adamczuk

    Diterbitkan 2023-10-01
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  4. 4
    Effect of Lactic Acid Bacteria on the Lipid Profile of Bean-Based Plant Substitute of Fermented Milk

    Effect of Lactic Acid Bacteria on the Lipid Profile of Bean-Based Plant Substitute of Fermented Milk oleh Małgorzata Ziarno, Joanna Bryś, Mateusz Parzyszek, Anna Veber

    Diterbitkan 2020-09-01
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  5. 5
    Lipid Fraction Properties of Homemade Raw Cat Foods and Selected Commercial Cat Foods

    Lipid Fraction Properties of Homemade Raw Cat Foods and Selected Commercial Cat Foods oleh Agnieszka Górska, Diana Mańko-Jurkowska, Joanna Bryś, Agata Górska

    Diterbitkan 2021-11-01
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  6. 6
    Application of Chromatographic and Thermal Methods to Study Fatty Acids Composition and Positional Distribution, Oxidation Kinetic Parameters and Melting Profile as Important Factors Characterizing Amaranth and Quinoa Oils

    Application of Chromatographic and Thermal Methods to Study Fatty Acids Composition and Positional Distribution, Oxidation Kinetic Parameters and Melting Profile as Important Facto... oleh Magdalena Wirkowska-Wojdyła, Ewa Ostrowska-Ligęza, Agata Górska, Joanna Bryś

    Diterbitkan 2022-02-01
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  7. 7
    The Quality and Composition of Fatty Acids in Adipose Tissue-Derived from Wild Animals; A Pilot Study

    The Quality and Composition of Fatty Acids in Adipose Tissue-Derived from Wild Animals; A Pilot Study oleh Jadwiga Hamulka, Joanna Bryś, Agata Górska, Monika Janaszek-Mańkowska, Magdalena Górnicka

    Diterbitkan 2021-10-01
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  8. 8
    Torulene and torularhodin: “new” fungal carotenoids for industry?

    Torulene and torularhodin: “new” fungal carotenoids for industry? oleh Anna M. Kot, Stanisław Błażejak, Iwona Gientka, Marek Kieliszek, Joanna Bryś

    Diterbitkan 2018-03-01
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  9. 9
    Physical and Chemical Properties of Vegetable Films Based on Pumpkin Purée and Biopolymers of Plant and Animal Origin

    Physical and Chemical Properties of Vegetable Films Based on Pumpkin Purée and Biopolymers of Plant and Animal Origin oleh Monika Janowicz, Justyna Kadzińska, Joanna Bryś, Agnieszka Ciurzyńska, Magdalena Karwacka, Sabina Galus

    Diterbitkan 2023-06-01
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  10. 10
    Properties of Oil Extracted from Oat Grains before and after the Roasting Process Conducted under Different Conditions

    Properties of Oil Extracted from Oat Grains before and after the Roasting Process Conducted under Different Conditions oleh Bharani Kumar Palani, Joanna Bryś, Eliza Gruczyńska-Sękowska, Andrzej Bryś, Piotr Koczoń

    Diterbitkan 2023-10-01
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  11. 11
    Attempt to Develop an Effective Method for the Separation of Gamma-Decalactone from Biotransformation Medium

    Attempt to Develop an Effective Method for the Separation of Gamma-Decalactone from Biotransformation Medium oleh Jolanta Małajowicz, Agata Górska, Joanna Bryś, Ewa Ostrowska-Ligęza, Magdalena Wirkowska-Wojdyła

    Diterbitkan 2022-02-01
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  12. 12
    Thermal and Kinetic Properties of Brazilian Coffea Arabica Beans

    Thermal and Kinetic Properties of Brazilian Coffea Arabica Beans oleh Rita Brzezińska, Agata Górska, Magdalena Wirkowska-Wojdyła, Ewa Ostrowska-Ligęza, Joanna Bryś

    Diterbitkan 2021-07-01
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  13. 13
    Comparison of Thermal Characteristics and Fatty Acids Composition in Raw and Roasted Cocoa Beans from Peru (Criollo) and Ecuador (Forastero)

    Comparison of Thermal Characteristics and Fatty Acids Composition in Raw and Roasted Cocoa Beans from Peru (Criollo) and Ecuador (Forastero) oleh Ewa Ostrowska-Ligęza, Karolina Dolatowska-Żebrowska, Magdalena Wirkowska-Wojdyła, Joanna Bryś, Agata Górska

    Diterbitkan 2021-03-01
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  14. 14
    Effect of Pulsed Electric Field Technology on the Composition and Bioactive Compounds of Black Soldier Fly Larvae Dried with Convective and Infrared–Convective Methods

    Effect of Pulsed Electric Field Technology on the Composition and Bioactive Compounds of Black Soldier Fly Larvae Dried with Convective and Infrared–Convective Methods oleh Radosław Bogusz, Joanna Bryś, Anna Onopiuk, Katarzyna Rybak, Dorota Witrowa-Rajchert, Małgorzata Nowacka

    Diterbitkan 2023-12-01
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  15. 15
    Some Aspects of the Modelling of Thin-Layer Drying of Sawdust

    Some Aspects of the Modelling of Thin-Layer Drying of Sawdust oleh Andrzej Bryś, Agnieszka Kaleta, Krzysztof Górnicki, Szymon Głowacki, Weronika Tulej, Joanna Bryś, Piotr Wichowski

    Diterbitkan 2021-01-01
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  16. 16
    The Effect of Fiber Addition on Wheat Bread Staling

    The Effect of Fiber Addition on Wheat Bread Staling oleh Ewa Ostrowska-Ligȩza, Monika Miernicka, Agata Górska, Joanna Bryś, Rita Brzezińska, Magdalena Wirkowska-Wojdyła

    Diterbitkan 2022-09-01
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  17. 17
    Quality Assessment of Black Currant, Strawberry and Cranberry Seeds’ Lipid Fraction

    Quality Assessment of Black Currant, Strawberry and Cranberry Seeds’ Lipid Fraction oleh Agata Górska, Iga Piasecka, Kinga Kienc, Ewa Ostrowska-Ligęza, Magdalena Wirkowska-Wojdyła, Joanna Bryś

    Diterbitkan 2022-09-01
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  18. 18
    Application of Thermal Methods to Analyze the Properties of Coffee Silverskin and Oil Extracted from the Studied Roasting By-Product

    Application of Thermal Methods to Analyze the Properties of Coffee Silverskin and Oil Extracted from the Studied Roasting By-Product oleh Agata Górska, Rita Brzezińska, Magdalena Wirkowska-Wojdyła, Joanna Bryś, Ewa Domian, Ewa Ostrowska-Ligęza

    Diterbitkan 2020-12-01
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  19. 19
    Quality and oxidative stability of model meat batters as affected by interesterified fat

    Quality and oxidative stability of model meat batters as affected by interesterified fat oleh Magdalena Wirkowska-Wojdyła, Joanna Bryś, Ewa Ostrowska-Ligęza, Agata Górska, Marta Chmiel, Mirosław Słowiński, Joanna Piekarska

    Diterbitkan 2019-01-01
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  20. 20
    Berry Seeds—A By-Product of the Fruit Industry as a Source of Oils with Beneficial Nutritional Characteristics

    Berry Seeds—A By-Product of the Fruit Industry as a Source of Oils with Beneficial Nutritional Characteristics oleh Agata Górska, Iga Piasecka, Magdalena Wirkowska-Wojdyła, Joanna Bryś, Kinga Kienc, Rita Brzezińska, Ewa Ostrowska-Ligęza

    Diterbitkan 2023-04-01
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