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Erratum: Ciurzyńska, A., et al. Eating Habits and Sustainable Food Production in the Development of Innovative "Healthy" Snacks (Running Title: Innovative and "Healthy" Snacks). Sustainability 2019, 11 , 2800.
- Published in:
- 2020
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- Publication type:
- Correction Notice
Sustainable Development in the Agri-Food Sector in Terms of the Carbon Footprint: A Review.
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- Sustainability (2071-1050), 2020, v. 12, n. 16, p. 6463, doi. 10.3390/su12166463
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- Publication type:
- Article
Eating Habits and Sustainable Food Production in the Development of Innovative "Healthy" Snacks (Running Title: Innovative and "Healthy" Snacks).
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- Sustainability (2071-1050), 2019, v. 11, n. 10, p. 2800, doi. 10.3390/su11102800
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- Publication type:
- Article
Innovative Freeze-Dried Snacks with Sodium Alginate and Fruit Pomace (Only Apple or Only Chokeberry) Obtained within the Framework of Sustainable Production.
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- Molecules, 2022, v. 27, n. 10, p. 3095, doi. 10.3390/molecules27103095
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- Publication type:
- Article
Characteristics of Dough Rheology and the Structural, Mechanical, and Sensory Properties of Sponge Cakes with Sweeteners.
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- Molecules, 2021, v. 26, n. 21, p. 6638, doi. 10.3390/molecules26216638
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- Publication type:
- Article
Influence of Tea Brewing Parameters on the Antioxidant Potential of Infusions and Extracts Depending on the Degree of Processing of the Leaves of Camellia sinensis.
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- Molecules, 2021, v. 26, n. 16, p. 4773, doi. 10.3390/molecules26164773
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- Publication type:
- Article
Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale.
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- Molecules, 2021, v. 26, n. 13, p. 3939, doi. 10.3390/molecules26133939
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- Publication type:
- Article
Development and Characterization of Novel Composite Films Based on Soy Protein Isolate and Oilseed Flours.
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- Molecules, 2021, v. 26, n. 12, p. 3738, doi. 10.3390/molecules26123738
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- Publication type:
- Article
The Use of Antioxidant Potential of Chokeberry Juice in Creating Pro-Healthy Dried Apples by Hybrid (Convection-Microwave-Vacuum) Method.
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- Molecules, 2020, v. 25, n. 23, p. 5680, doi. 10.3390/molecules25235680
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- Publication type:
- Article
Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying.
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- Molecules, 2020, v. 25, n. 23, p. 5504, doi. 10.3390/molecules25235504
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- Publication type:
- Article
Differentiation of polyvalent bacteriophages specific to uropathogenic Proteus mirabilis strains based on the host range pattern and RFLP.
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- Acta Biochimica Polonica, 2016, v. 63, n. 2, p. 303, doi. 10.18388/abp.2015_1114
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- Publication type:
- Article
Effect of Osmotic Pretreatment Combined with Vacuum Impregnation or High Pressure on the Water Diffusion Coefficients of Convection Drying: Case Study on Apples.
- Published in:
- Foods, 2021, v. 10, n. 11, p. 2605, doi. 10.3390/foods10112605
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- Publication type:
- Article
The Effect of Pre-Treatment (Blanching, Ultrasound and Freezing) on Quality of Freeze-Dried Red Beets.
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- Foods, 2021, v. 10, n. 1, p. 132, doi. 10.3390/foods10010132
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- Publication type:
- Article
Effect of composition changes and aeration time on the structure and rehydration of innovative freeze-dried gels.
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- International Agrophysics, 2018, v. 32, n. 3, p. 429, doi. 10.1515/intag-2017-0017
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- Publication type:
- Article
Rehydration properties of hybrid method dried fruit enriched by natural components.
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- International Agrophysics, 2018, v. 32, n. 2, p. 175, doi. 10.1515/intag-2016-0100
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- Publication type:
- Article
Osmotic dehydration of Braeburn variety apples in the production of sustainable food products.
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- International Agrophysics, 2018, v. 32, n. 1, p. 141, doi. 10.1515/intag-2016-0099
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- Publication type:
- Article
Effect of the aerated structure on selected properties of freeze-dried hydrocolloid.
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- International Agrophysics, 2016, v. 30, n. 1, p. 9, doi. 10.1515/intag-2015-0067
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- Publication type:
- Article
Analysis of the Effect of Vegetable Broth Addition to a Gelatin Pork Edible Film and Coating Method on Select Physical Properties of Freeze-Dried Coated Vegetable Bars.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 12, p. 5215, doi. 10.3390/app14125215
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- Publication type:
- Article
The Structure-Forming Potential of Selected Polysaccharides and Protein Hydrocolloids in Shaping the Properties of Composite Films Using Pumpkin Purée.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 12, p. 6959, doi. 10.3390/app13126959
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- Article
Sous-Vide as an Innovative and Alternative Method of Culinary Treatment of Chicken Breast in Terms of Product Quality and Safety.
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- Applied Sciences (2076-3417), 2023, v. 13, n. 6, p. 3906, doi. 10.3390/app13063906
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- Publication type:
- Article
The Effect of Hybrid Drying Methods on the Quality of Dried Carrot.
- Published in:
- Applied Sciences (2076-3417), 2022, v. 12, n. 20, p. N.PAG, doi. 10.3390/app122010588
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- Publication type:
- Article
Whey Protein Isolate-Based Edible Coatings Incorporated with Jojoba Oil as a Novel Approach for Improving the Quality of Fresh-Cut Root Parsley during Refrigerated Storage.
- Published in:
- Applied Sciences (2076-3417), 2022, v. 12, n. 18, p. 9023, doi. 10.3390/app12189023
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- Publication type:
- Article
Mathematical Estimation of the Energy, Nutritional and Health-Promoting Values of Multi-Layer Freeze-Dried Vegetable Snacks.
- Published in:
- Applied Sciences (2076-3417), 2022, v. 12, n. 13, p. N.PAG, doi. 10.3390/app12136379
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- Publication type:
- Article
Effect of interactions of locust bean gum and rosehip juice on the physical properties of gum tragacanth composite films.
- Published in:
- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.16898
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- Publication type:
- Article
Physical and Chemical Properties of Vegetable Films Based on Pumpkin Purée and Biopolymers of Plant and Animal Origin.
- Published in:
- Molecules, 2023, v. 28, n. 12, p. 4626, doi. 10.3390/molecules28124626
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- Article
Effect of Drying Conditions and Jojoba Oil Incorporation on the Selected Physical Properties of Hydrogel Whey Protein-Based Edible Films.
- Published in:
- Gels (2310-2861), 2024, v. 10, n. 5, p. 340, doi. 10.3390/gels10050340
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Rheological Properties of Film-Forming Dispersions of Selected Biopolymers Used for Packaging Films or Food Coating.
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- Coatings (2079-6412), 2022, v. 12, n. 11, p. 1704, doi. 10.3390/coatings12111704
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- Article
The Effect of Whey Protein-Based Edible Coatings Incorporated with Lemon and Lemongrass Essential Oils on the Quality Attributes of Fresh-Cut Pears during Storage.
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- Coatings (2079-6412), 2021, v. 11, n. 7, p. 745, doi. 10.3390/coatings11070745
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- Publication type:
- Article
The Effect of Storage Time and Temperature on Quality Changes in Freeze-Dried Snacks Obtained with Fruit Pomace and Pectin Powders as a Sustainable Approach for New Product Development.
- Published in:
- Sustainability (2071-1050), 2024, v. 16, n. 11, p. 4736, doi. 10.3390/su16114736
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- Publication type:
- Article
EFFECT OF PRE-TREATMENT CONDITIONS ON STRUCTURE AND MECHANICAL PROPERTIES OF FREEZE-DRIED PUMPKIN.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 4, p. 403
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- Publication type:
- Article
INFLUENCE OF CHEMICAL COMPOSITION AND STRUCTURE OF STRAWBERRY GELS ON THE CHOOSEN PHYSICAL PROPERTIES OF FREEZE-DRIED FINAL PRODUCT.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2013, v. 25, n. 2, p. 149
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- Publication type:
- Article
Impact of Sodium Alginate and Dried Apple Pomace Powder as a Carrier Agent on the Properties of Freeze-Dried Vegetable Snacks.
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- Polish Journal of Food & Nutrition Sciences, 2021, v. 71, n. 4, p. 451, doi. 10.31883/pjfns/143584
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- Publication type:
- Article
Effect of Quantity of Low-Methoxyl Pectin on Physical Properties of Freeze-Dried Strawberry Jellies.
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- Polish Journal of Food & Nutrition Sciences, 2015, v. 65, n. 4, p. 233, doi. 10.2478/pjfns-2013-0020
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- Publication type:
- Article
Freeze-Drying -- Application in Food Processing and Biotechnology -- A Review.
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- Polish Journal of Food & Nutrition Sciences, 2011, v. 61, n. 3, p. 165, doi. 10.2478/v10222-011-0017-5
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- Publication type:
- Article
Development and Characteristics of Protein Edible Film Derived from Pork Gelatin and Beef Broth.
- Published in:
- Polymers (20734360), 2024, v. 16, n. 7, p. 1009, doi. 10.3390/polym16071009
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- Publication type:
- Article
The Potential of Edible Films, Sheets, and Coatings Based on Fruits and Vegetables in the Context of Sustainable Food Packaging Development.
- Published in:
- Polymers (20734360), 2023, v. 15, n. 21, p. 4231, doi. 10.3390/polym15214231
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- Publication type:
- Article
Structure influence on mechanical and acoustic properties of freeze-dried gels obtained with the use of hydrocolloids.
- Published in:
- Journal of Texture Studies, 2017, v. 48, n. 2, p. 131, doi. 10.1111/jtxs.12224
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- Article
Investigation of the Structure-Forming Potential of Protein Components in the Reformulation of the Composition of Edible Films.
- Published in:
- Materials (1996-1944), 2024, v. 17, n. 4, p. 937, doi. 10.3390/ma17040937
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- Article
Edible coatings as osmotic dehydration pretreatment in nutrient‐enhanced fruit or vegetable snacks development: A review.
- Published in:
- Comprehensive Reviews in Food Science & Food Safety, 2021, v. 20, n. 6, p. 5641, doi. 10.1111/1541-4337.12837
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- Article