Hasil Pencarian - Renata Różyło

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  1. 1
    Special Issue: Research and Application of Food By-Products

    Special Issue: Research and Application of Food By-Products oleh Renata Różyło

    Diterbitkan 2023-06-01
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  2. 2
    Effect of the addition of goji berries on the physical properties of gluten-free bread

    Effect of the addition of goji berries on the physical properties of gluten-free bread oleh Alicja Ziemichód, Renata Różyło

    Diterbitkan 2018-06-01
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  3. 3
    Ocimum tenuiflorum seeds and Salvia hispanica seeds: mineral and amino acid composition, physical properties, and use in gluten-free bread

    Ocimum tenuiflorum seeds and Salvia hispanica seeds: mineral and amino acid composition, physical properties, and use in gluten-free bread oleh Alicja Ziemichód, Monika Wójcik, Renata Różyło

    Diterbitkan 2019-01-01
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  4. 4
    Gluten-free crispbread with freeze-dried blackberry: quality and mineral composition

    Gluten-free crispbread with freeze-dried blackberry: quality and mineral composition oleh Renata Różyło, Monika Wójcik, Beata Biernacka, Dariusz Dziki

    Diterbitkan 2019-01-01
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  5. 5
    Comparison of physical properties of wheat bread from dough produced by single and two-phase method with the addition of scalded flour

    Comparison of physical properties of wheat bread from dough produced by single and two-phase method with the addition of scalded flour oleh Minika Wójcik, Renata Różyło, Alicja Ziemichód, Grzegorz Łysiak

    Diterbitkan 2018-07-01
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  6. 6
    Physical and Antioxidant Properties of Innovative Gluten-Free Bread with the Addition of Hemp Inflorescence

    Physical and Antioxidant Properties of Innovative Gluten-Free Bread with the Addition of Hemp Inflorescence oleh Anna Pecyna, Agnieszka Buczaj, Renata Różyło, Zbigniew Kobus

    Diterbitkan 2023-04-01
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  7. 7
    Banana Powder as an Additive to Common Wheat Pasta

    Banana Powder as an Additive to Common Wheat Pasta oleh Beata Biernacka, Dariusz Dziki, Renata Różyło, Urszula Gawlik-Dziki

    Diterbitkan 2020-01-01
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  8. 8
    Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder

    Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder oleh Monika Wójcik, Renata Różyło, Regine Schönlechner, Mary Violet Berger

    Diterbitkan 2021-07-01
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  9. 9
    Fiber Preparation from Micronized Oat By-Products: Antioxidant Properties and Interactions between Bioactive Compounds

    Fiber Preparation from Micronized Oat By-Products: Antioxidant Properties and Interactions between Bioactive Compounds oleh Dariusz Dziki, Urszula Gawlik-Dziki, Wojciech Tarasiuk, Renata Różyło

    Diterbitkan 2022-04-01
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  10. 10
    Author Correction: Evaluation of physical parameters and spectral characterization of the quality of soaps containing by-products from the food industry

    Author Correction: Evaluation of physical parameters and spectral characterization of the quality of soaps containing by-products from the food industry oleh Patrycja Łusiak, Renata Różyło, Jacek Mazur, Paweł Sobczak, Arkadiusz Matwijczuk

    Diterbitkan 2024-06-01
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  11. 11
    Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties

    Low-Carbohydrate, High-Protein, and Gluten-Free Bread Supplemented with Poppy Seed Flour: Physicochemical, Sensory, and Spectroscopic Properties oleh Monika Wójcik, Renata Różyło, Regine Schönlechner, Arkadiusz Matwijczuk, Dariusz Dziki

    Diterbitkan 2022-02-01
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  12. 12
    Evaluation of physical parameters and spectral characterization of the quality of soaps containing by-products from the food industry

    Evaluation of physical parameters and spectral characterization of the quality of soaps containing by-products from the food industry oleh Patrycja Łusiak, Renata Różyło, Jacek Mazur, Paweł Sobczak, Arkadiusz Matwijczuk

    Diterbitkan 2024-02-01
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  13. 13
    The Use of Vacuum Impregnation of Barley Grain in the Production of Malt for Wort

    The Use of Vacuum Impregnation of Barley Grain in the Production of Malt for Wort oleh Leszek Rydzak, Renata Różyło, Tomasz Guz, Marcin Natoniewski, Kostiantyn Vasiukov

    Diterbitkan 2023-01-01
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  14. 14
    Quality of wholemeal wheat bread enriched with green coffee beans

    Quality of wholemeal wheat bread enriched with green coffee beans oleh Urszula Gawlik-Dziki, Renata Różyło, Monika Siastała, D. Kowalczyk, D. Dziki

    Diterbitkan 2016-01-01
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  15. 15
    Influence of Soluble Fiber as a Carrier on Antioxidant and Physical Properties of Powders Produced Based on the Spray Drying of <i>Malvae arboreae flos</i> Aqueous Extracts

    Influence of Soluble Fiber as a Carrier on Antioxidant and Physical Properties of Powders Produced Based on the Spray Drying of <i>Malvae arboreae flos</i> Aqueous Extracts oleh Katarzyna Lisiecka, Dariusz Dziki, Urszula Gawlik-Dziki, Michał Świeca, Renata Różyło

    Diterbitkan 2023-09-01
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  16. 16
    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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  17. 17
    Frictional Properties of Soaps with the Addition of Ground Hazelnut Shells

    Frictional Properties of Soaps with the Addition of Ground Hazelnut Shells oleh Jacek Mazur, Monika Wójcik, Renata Różyło, Paweł Sobczak, Marian Panasiewicz, Sławomir Obidziński

    Diterbitkan 2024-06-01
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  18. 18
    Study on the physical and antioxidant properties of gluten-free bread with brown algae

    Study on the physical and antioxidant properties of gluten-free bread with brown algae oleh Renata Różyło, Waleed Hameed Hassoon, Urszula Gawlik-Dziki, Monika Siastała, Dariusz Dziki

    Diterbitkan 2017-04-01
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  19. 19
    Microencapsulated Red Powders from Cornflower Extract—Spectral (FT-IR and FT-Raman) and Antioxidant Characteristics

    Microencapsulated Red Powders from Cornflower Extract—Spectral (FT-IR and FT-Raman) and Antioxidant Characteristics oleh Renata Różyło, Monika Szymańska-Chargot, Artur Zdunek, Urszula Gawlik-Dziki, Dariusz Dziki

    Diterbitkan 2022-05-01
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  20. 20
    Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties

    Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties oleh Fairouz Djeghim, Hayat Bourekoua, Renata Różyło, Agata Bieńczak, Wojciech Tanaś, Mohammed Nesreddine Zidoune

    Diterbitkan 2021-05-01
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