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Dobrotnost' tribosistemy, kak funkcija iznosostojjkosti i poter' na trenie

100%

Voytov V., Zakharchenko M.

Motrol. Motoryzacja i Energetyka Rolnictwa

2015

tom 17

nr 7

The impact of the modified method of using KNO3 on the formation of volatile N-nitrosamines in Gouda cheese

100%

Stasiuk E., Przybylowski P.

Bromatologia i Chemia Toksykologiczna

2006

tom 39

nr 1

The effect of selected compounds as inhibitors of enzymatic browning and softening of minimally processed apples

100%

Bieganska-Marecik R., Czapski J.

Acta Scientiarum Polonorum. Technologia Alimentaria

2007

tom 06

nr 3

In the study the effect was assessed of sample processing with solutions containing inhibitors of enzymatic browning and tissue softening and sucrose on the quality of minimally processed apples. Ascorbic acid, citric acid, 4-hexylresorcinol, sodium chloride, calcium chloride, sodium lactate, calcium lactate and sucrose were used as inhibitors. The application in apple slice processing of a solution containing 1% ascorbic acid, 0.005% 4-hexylresorcinol, 0.5% calcium chloride, 20% sucrose effectively inhibited the browning and softening of apple slices during storage. Moreover, it had an advantageous effect on the other sensory attributes, resulting in a product of very high quality. A good quality product is obtained using a solution of citric acid and sucrose.

Norms in Polish food legislation

100%

Bolinski L.

Annals of Warsaw Agricultural University. Food Technology, Nutrition and Consumer Science

2000

tom 22

The microbiological state of fish feed, water, and Silurus glanis L. skin of fry during intensive rearing

80%

Golas I., Zmyslowska I., Harnisz M., Teodorowicz M., Lewandowska D., Szarek J.

Bulletin of the Sea Fisheries Institute

2004

nr 1

Ograniczanie wyników

1 Acta Scientiarum Polonorum. Technologia Alimentaria

1 Annals of Warsaw Agricultural University. Food Technology, Nutrition and Consumer Science

1 Bromatologia i Chemia Toksykologiczna

1 Bulletin of the Sea Fisheries Institute

1 Motrol. Motoryzacja i Energetyka Rolnictwa

1 Bieganska-Marecik R.

1 Bolinski L.

1 Czapski J.

1 Golas I.

1 Harnisz M.

1 Lewandowska D.

1 Przybylowski P.

1 Stasiuk E.

1 Szarek J.

1 Teodorowicz M.

1 Voytov V.

1 Zakharchenko M.

1 Zmyslowska I.

1 2015

1 2007

1 2006

1 2004

1 2000

Wyniki wyszukiwania

Dobrotnost' tribosistemy, kak funkcija iznosostojjkosti i poter' na trenie

The impact of the modified method of using KNO3 on the formation of volatile N-nitrosamines in Gouda cheese

The effect of selected compounds as inhibitors of enzymatic browning and softening of minimally processed apples

Norms in Polish food legislation

The microbiological state of fish feed, water, and Silurus glanis L. skin of fry during intensive rearing