Hasil Pencarian - Małgorzata Ziarno

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  1. 1
    Characterization of Buckwheat Beverages Fermented with Lactic Acid Bacterial Cultures and Bifidobacteria

    Characterization of Buckwheat Beverages Fermented with Lactic Acid Bacterial Cultures and Bifidobacteria oleh Ewa Kowalska, Małgorzata Ziarno

    Diterbitkan 2020-11-01
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  2. 2
    Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics

    Legumes and Legume-Based Beverages Fermented with Lactic Acid Bacteria as a Potential Carrier of Probiotics and Prebiotics oleh Patrycja Cichońska, Małgorzata Ziarno

    Diterbitkan 2021-12-01
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  3. 3
    Effect of Fermented Matrix on the Color and Stability of Strawberry and Blueberry Anthocyanins during the Storage of Fruit Yogurts and Soy-Based and Bean-Based Fruit Yogurt Alternatives

    Effect of Fermented Matrix on the Color and Stability of Strawberry and Blueberry Anthocyanins during the Storage of Fruit Yogurts and Soy-Based and Bean-Based Fruit Yogurt Alterna... oleh Iwona Ścibisz, Małgorzata Ziarno

    Diterbitkan 2023-08-01
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  4. 4
    Tween 80™-induced changes in fatty acid profile of selected mesophilic lactobacilli

    Tween 80™-induced changes in fatty acid profile of selected mesophilic lactobacilli oleh Dorota Zaręba, Małgorzata Ziarno

    Diterbitkan 2024-07-01
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  5. 5
    Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages

    Lactic Acid Bacteria-Fermentable Cereal- and Pseudocereal-Based Beverages oleh Małgorzata Ziarno, Patrycja Cichońska

    Diterbitkan 2021-12-01
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  6. 6
    Effect of Yogurt Addition on the Stability of Anthocyanin during Cold Storage of Strawberry, Raspberry, and Blueberry Smoothies

    Effect of Yogurt Addition on the Stability of Anthocyanin during Cold Storage of Strawberry, Raspberry, and Blueberry Smoothies oleh Iwona Ścibisz, Małgorzata Ziarno

    Diterbitkan 2023-10-01
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  7. 7
    Application of Optical and Rheological Techniques in Quality and Storage Assessment of the Newly Developed Colloidal-Suspension Products: Yogurt-Type Bean-Based Beverages

    Application of Optical and Rheological Techniques in Quality and Storage Assessment of the Newly Developed Colloidal-Suspension Products: Yogurt-Type Bean-Based Beverages oleh Patrycja Cichońska, Ewa Domian, Małgorzata Ziarno

    Diterbitkan 2022-10-01
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  8. 8
    Effect of the Addition of Milk Protein Preparations on Selected Quality Parameters and Nutritional Characteristics of Kefir

    Effect of the Addition of Milk Protein Preparations on Selected Quality Parameters and Nutritional Characteristics of Kefir oleh Małgorzata Ziarno, Rozeta Hasalliu, Angelika Cwalina

    Diterbitkan 2021-01-01
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  9. 9
    Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and <i>Propionibacterium</i>

    Properties of Rice-Based Beverages Fermented with Lactic Acid Bacteria and <i>Propionibacterium</i> oleh Patrycja Cichońska, Anna Ziębicka, Małgorzata Ziarno

    Diterbitkan 2022-04-01
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  10. 10
    The Survival of Psychobiotics in Fermented Food and the Gastrointestinal Tract: A Review

    The Survival of Psychobiotics in Fermented Food and the Gastrointestinal Tract: A Review oleh Patrycja Cichońska, Ewa Kowalska, Małgorzata Ziarno

    Diterbitkan 2023-04-01
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  11. 11
    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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  12. 12
    Effect of the Addition of Whole and Milled Flaxseed on the Quality Characteristics of Yogurt

    Effect of the Addition of Whole and Milled Flaxseed on the Quality Characteristics of Yogurt oleh Patrycja Cichońska, Ewelina Pudło, Adrian Wojtczak, Małgorzata Ziarno

    Diterbitkan 2021-09-01
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  13. 13
    Effect of the Addition of Selected Herbal Extracts on the Quality Characteristics of Flavored Cream and Butter

    Effect of the Addition of Selected Herbal Extracts on the Quality Characteristics of Flavored Cream and Butter oleh Małgorzata Ziarno, Mariola Kozłowska, Katarzyna Ratusz, Rozeta Hasalliu

    Diterbitkan 2023-01-01
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  14. 14
    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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  15. 15
    Comparison of the Spreadability of Butter and Butter Substitutes

    Comparison of the Spreadability of Butter and Butter Substitutes oleh Małgorzata Ziarno, Dorota Derewiaka, Anna Florowska, Iwona Szymańska

    Diterbitkan 2023-02-01
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  16. 16
    Texture and water holding capacity of oat drinks fermented with lactic acid bacteria, bifidobacteria and Propionibacterium

    Texture and water holding capacity of oat drinks fermented with lactic acid bacteria, bifidobacteria and Propionibacterium oleh Małgorzata Ziarno, Dorota Zaręba, Iwona Ścibisz, Mariola Kozłowska

    Diterbitkan 2024-12-01
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  17. 17
    Comprehensive studies on the stability of yogurt-type fermented soy beverages during refrigerated storage using dairy starter cultures

    Comprehensive studies on the stability of yogurt-type fermented soy beverages during refrigerated storage using dairy starter cultures oleh Małgorzata Ziarno, Dorota Zaręba, Iwona Ścibisz, Mariola Kozłowska

    Diterbitkan 2023-08-01
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  18. 18
    Exploring the Cholesterol-Modifying Abilities of Lactobacilli Cells in Digestive Models and Dairy Products

    Exploring the Cholesterol-Modifying Abilities of Lactobacilli Cells in Digestive Models and Dairy Products oleh Małgorzata Ziarno, Dorota Zaręba, Iwona Ścibisz, Mariola Kozłowska

    Diterbitkan 2023-06-01
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  19. 19
    Exploring the Possibility of Enriching Fermented Milks with Young Barley Leaves Powder Preparation

    Exploring the Possibility of Enriching Fermented Milks with Young Barley Leaves Powder Preparation oleh Mariola Kozłowska, Małgorzata Ziarno, Dorota Zaręba, Iwona Ścibisz

    Diterbitkan 2023-08-01
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  20. 20
    Materials Used for the Microencapsulation of Probiotic Bacteria in the Food Industry

    Materials Used for the Microencapsulation of Probiotic Bacteria in the Food Industry oleh Ewa Kowalska, Małgorzata Ziarno, Adam Ekielski, Tomasz Żelaziński

    Diterbitkan 2022-05-01
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