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X Ogólnopolska Konferencja Naukowa Technologów Przetwórstwa Owoców i Warzyw pt.: "Owoce, warzywa, grzyby - innowacje w surowcach i przetwórstwie"

100%

Mieszczakowska-Frac M., Celejewska K.

Przemysł Fermentacyjny i Owocowo-Warzywny

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2017

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tom 61

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nr 08

The article discusses the topics of lectures and posters presented at the 10th National Scientific Conference of fruit and vegetable processing technologists. The conference was attended by 91 participants representing 12 universities and research institutes and 18 companies and organizations. During the two days of the conference 30 papers were presented in four thematic sessions and 35 posters. The conference covered a whole range of issues, with particular emphasis on the nutritional value of fruit and vegetables and processed foods and innovation in processing.

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The effect of hybrid drying (convective-microwave-ultrasound) on the bioactive properties of osmo-treated sour cherries

80%

Celejewska K., Mieszczakowska-Frac M., Konopacka D.

Journal of Horticultural Research

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2018

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tom 26

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nr 1

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Jakość smoothies jabłkowych w zależności od odmiany

71%

Markowski J., Mieszczakowska-Frac M., Celejewska K., Rutkowski K., Plocharski W.

Przemysł Fermentacyjny i Owocowo-Warzywny

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2017

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tom 61

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nr 02

Taking into consideration the growing importance of the smoothies market, in an carried out experiment, six cultivars of apples were characterized as well as obtained from them semi-finished products, it is cloudy juices and purees. Quality parameters important for processing were covered as well as the content of bioactive ingredients, including pectic substances and phenolic compounds. From the point of view of the smoothies quality the use of cultivars with a low tendency to enzymatic browning should be considered, but preferably rich in phenolic compounds and pectic substances, which are advantageous considering the viscosity of the product. Using a material with an appropriate degree of ripeness organoleptically acceptable product could be obtained from each tested apple cultivar. However, taking into account the possibility of the use of a health claim concerning the ascorbic acid (KA) preference should be given to ‘Szampion’ and ‘Topaz’, characterized by a low tendency to enzymatic browning, with a high content of phenolic compounds and high content of KA in the final product.

Ograniczanie wyników

2 Przemysł Fermentacyjny i Owocowo-Warzywny

1 Journal of Horticultural Research

3 Celejewska K.

3 Mieszczakowska-Frac M.

1 Konopacka D.

1 Markowski J.

1 Plocharski W.

1 Rutkowski K.

1 2018

2 2017

X Ogólnopolska Konferencja Naukowa Technologów Przetwórstwa Owoców i Warzyw pt.: "Owoce, warzywa, grzyby - innowacje w surowcach i przetwórstwie"

The effect of hybrid drying (convective-microwave-ultrasound) on the bioactive properties of osmo-treated sour cherries

Jakość smoothies jabłkowych w zależności od odmiany