Hasil Pencarian - Katarzyna Kozłowicz

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  1. 1
    CHARACTERISTICS OF INTERACTIONS BETWEEN SOME TEXTURE PROPERTIES AND COMPOSITION OF CARRAGEENAN GELS AS A RESULT OF ITS DEFINED DIVERSIFIED FREEZING AND THAWING TREATMENT

    CHARACTERISTICS OF INTERACTIONS BETWEEN SOME TEXTURE PROPERTIES AND COMPOSITION OF CARRAGEENAN GELS AS A RESULT OF ITS DEFINED DIVERSIFIED FREEZING AND THAWING TREATMENT oleh Katarzyna Kozłowicz

    Diterbitkan 2013-06-01
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  2. 2
    Review of Thawing Time Prediction Models Depending on Process Conditions and Product Characteristics

    Review of Thawing Time Prediction Models Depending on Process Conditions and Product Characteristics oleh Dariusz Góral, Franciszek Kluza, Walter E. L. Spiess, Katarzyna Kozłowicz

    Diterbitkan 2016-01-01
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  3. 3
    Finite Element Simulation Tests of the Structural Strength of the Molding Module for Burger Production from Vegetable Outgrades

    Finite Element Simulation Tests of the Structural Strength of the Molding Module for Burger Production from Vegetable Outgrades oleh Łukasz Ignasiak, Agata Bieńczak, Paweł Woźniak, Katarzyna Kozłowicz, Renata Różyło, Jan Szczepaniak

    Diterbitkan 2021-11-01
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  4. 4
    Twardzina ograniczona pęcherzowa – przedstawienie dwóch przypadków, trudności terapeutyczne

    Twardzina ograniczona pęcherzowa – przedstawienie dwóch przypadków, trudności terapeutyczne oleh Dorota Krasowska, Aldona Pietrzak, Bartłomiej Wawrzycki, Joanna Gładysz, Grażyna Chodorowska, Katarzyna Kozłowicz

    Diterbitkan 2011-07-01
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  5. 5
    Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review

    Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review oleh Anna Kocira, Katarzyna Kozłowicz, Katarzyna Panasiewicz, Mariola Staniak, Ewa Szpunar-Krok, Paulina Hortyńska

    Diterbitkan 2021-04-01
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  6. 6
    Changes in Biochemistry and Yield in Response to Biostimulants Applied in Bean (<i>Phaseolus vulgaris</i> L.)

    Changes in Biochemistry and Yield in Response to Biostimulants Applied in Bean (<i>Phaseolus vulgaris</i> L.) oleh Anna Kocira, Joanna Lamorska, Rafał Kornas, Natalia Nowosad, Marzena Tomaszewska, Danuta Leszczyńska, Katarzyna Kozłowicz, Sylwester Tabor

    Diterbitkan 2020-01-01
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  7. 7
    The Use of Moldavian Dragonhead Bagasse in Shaping the Thermophysical and Physicochemical Properties of Ice Cream

    The Use of Moldavian Dragonhead Bagasse in Shaping the Thermophysical and Physicochemical Properties of Ice Cream oleh Katarzyna Kozłowicz, Sybilla Nazarewicz, Renata Różyło, Maciej Nastaj, Stanisław Parafiniuk, Marek Szmigielski, Agata Bieńczak, Natalia Kozłowicz

    Diterbitkan 2021-09-01
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  8. 8
    Black Cumin Pressing Waste Material as a Functional Additive for Starch Bread

    Black Cumin Pressing Waste Material as a Functional Additive for Starch Bread oleh Renata Różyło, Jolanta Piekut, Monika Wójcik, Katarzyna Kozłowicz, Marzena Smolewska, Marta Krajewska, Marek Szmigielski, Hayat Bourekoua

    Diterbitkan 2021-08-01
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  9. 9
    Impact of Incorporating Dried Chaga Mushroom (<i>Inonotus obliquus</i>) into Gluten-Free Bread on Its Antioxidant and Sensory Characteristics

    Impact of Incorporating Dried Chaga Mushroom (<i>Inonotus obliquus</i>) into Gluten-Free Bread on Its Antioxidant and Sensory Characteristics oleh Zbigniew Kobus, Monika Krzywicka, Agata Blicharz-Kania, Alicja Bosacka, Anna Pecyna, Eva Ivanišová, Katarzyna Kozłowicz, Eva Kovačiková

    Diterbitkan 2024-08-01
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  10. 10
    The Use of Ultrasound in Shaping the Properties of Ice Cream with Oleogel Based on Oil Extracted from Tomato Seeds

    The Use of Ultrasound in Shaping the Properties of Ice Cream with Oleogel Based on Oil Extracted from Tomato Seeds oleh Sybilla Nazarewicz, Katarzyna Kozłowicz, Zbigniew Kobus, Bożena Gładyszewska, Arkadiusz Matwijczuk, Lidia Ślusarczyk, Tomasz Skrzypek, Monika Sujka, Natalia Kozłowicz

    Diterbitkan 2022-09-01
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  11. 11
    Physicochemical, Antioxidant, Antimicrobial, and Sensory Characteristics of Selected Kinds of Edible Oils

    Physicochemical, Antioxidant, Antimicrobial, and Sensory Characteristics of Selected Kinds of Edible Oils oleh Eva Ivanišová, Veronika Juricová, Július Árvay, Miroslava Kačániová, Matej Čech, Zbigniew Kobus, Monika Krzywicka, Wojciech Cichocki, Katarzyna Kozłowicz

    Diterbitkan 2024-04-01
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  12. 12
    Examining the Influence of Ultrasounds and the Addition of Arrowroot on the Physicochemical Properties of Ice Cream

    Examining the Influence of Ultrasounds and the Addition of Arrowroot on the Physicochemical Properties of Ice Cream oleh Katarzyna Kozłowicz, Marta Krajewska, Sybilla Nazarewicz, Grzegorz Gładyszewski, Dariusz Chocyk, Michał Świeca, Dariusz Dziki, Zbigniew Kobus, Stanisław Parafiniuk, Artur Przywara, Magdalena Kachel

    Diterbitkan 2023-08-01
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