Wyniki wyszukiwania

1

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Characteristics of sorption properties of selected wheat cellulose preparations

100%

Makala H., Ocieczek A.

Acta Agrophysica

|

2008

|

tom 12

|

nr 3[163]

2

Competitiveness of selected fibre preparations in water binding on the example of fine comminuted products

86%

Makal H., Olkiewicz M.

Acta Agrophysica

|

2006

|

tom 07

|

nr 1[132]

3

Effect of fat substitutes on physico-chemical characteristics and rheological properties of meat product

86%

Makala H.

Acta Agrophysica

|

2002

|

tom 77

4

Effect of addition of cellulose preparation on the quality and structure of finely ground model processed meat products

72%

Makala H., Kern Jedrychowski J.

Acta Agrophysica

|

2009

|

tom 13

|

nr 1[166]

The effect of addition of wheat cellulose preparation on the quality and structure of finely ground model products was tested. Apart from potassium tripolyphosphate, the wheat cellulose preparation WF-400 was added to the stuffing, at different levels of addition of technological water: 30, 50 and 80%. The testing of the model processed meat products covered: determination of heat leakage, evaluation of the basic composition in the preserved product block according to the relevant PN ISO standards, quality and profile sensory evaluation, analysis of texture profile and tensile strength of slices with the universal machine Zwick model 1445. The values of the evaluated parameters of texture profile and quality and sensorial profile of model products were substantially affected by the level of addition of technological water. The higher level of water addition substantially lowered the values of the tested parameters. The preparation of tripolyphosphate as well as tripolyphosphate and cellulose effectively reduced cooking losses and they had a structure-creating action, the cellulose preparation “strengthened” the action of phosphates. In result of the trial the use of cellulose preparation as a functional additive and/or with potassium tripolyphosphate to finely ground meat products was found reasonable and, in particular, to the products of different level of addition of technological water.

5

Effect of different levels of cellulose in the diet on the proteolytic activity of the pancreas in broiler chickens

72%

Boguslawska-Tryk M.

Folia Biologica

|

2005

|

tom 53

|

nr Suppl.

6

Biotechnologiczne przetwarzanie skladnikow luski bobiku

44%

Lewandowska M., Bednarski W., Boros I.

Acta Academiae Agriculturae ac Technicae Olstenensis. Technologia Alimentorum

|

1995

|

tom 27

71-78

Ograniczanie wyników

4 Acta Agrophysica

1 Acta Academiae Agriculturae ac Technicae Olstenensis. Technologia Alimentorum

1 Folia Biologica

3 Makala H.

1 Bednarski W.

1 Boguslawska-Tryk M.

1 Boros I.

1 Kern Jedrychowski J.

1 Lewandowska M.

1 Makal H.

1 Ocieczek A.

1 Olkiewicz M.

1 2009

1 2008

1 2006

1 2005

1 2002

1 1995

Characteristics of sorption properties of selected wheat cellulose preparations

Competitiveness of selected fibre preparations in water binding on the example of fine comminuted products

Effect of fat substitutes on physico-chemical characteristics and rheological properties of meat product

Effect of addition of cellulose preparation on the quality and structure of finely ground model processed meat products

Effect of different levels of cellulose in the diet on the proteolytic activity of the pancreas in broiler chickens

Biotechnologiczne przetwarzanie skladnikow luski bobiku