Katarzyna Pobiega
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View article: Attempts to Use Thermal Imaging to Assess the Microbiological Safety of Poultry Meat in Modified Atmosphere Packaging
Attempts to Use Thermal Imaging to Assess the Microbiological Safety of Poultry Meat in Modified Atmosphere Packaging Open
Meat provides a favorable environment for the growth of microorganisms, so increasingly advanced methods are being sought to ensure the rapid detection of their presence and determine the degree of contamination. These measures are intende…
View article: Physicochemical and Structural Properties of Freeze-Dried Lacto-Fermented Peach Snacks
Physicochemical and Structural Properties of Freeze-Dried Lacto-Fermented Peach Snacks Open
The snack market is shifting toward healthier options, leading to a growing interest in organic snacks. Dried fruits are particularly popular due to their long shelf life and convenience. Freeze-drying helps preserve both the taste and nut…
View article: Antioxidant Activity and Microbial Quality of Freeze-Dried, Lactic Acid Fermented Peach Products
Antioxidant Activity and Microbial Quality of Freeze-Dried, Lactic Acid Fermented Peach Products Open
Lactic acid fermentation has emerged as a promising strategy to enhance the functional and health-promoting qualities of plant-based foods. This study evaluates the impact of lactic acid fermentation on the antioxidant capacity, microbial …
View article: Effect of Ultrasonic Pre-Treatment on the Textural, Structural, and Chemical Properties of Fermented Red Bell Peppers
Effect of Ultrasonic Pre-Treatment on the Textural, Structural, and Chemical Properties of Fermented Red Bell Peppers Open
This study examined the influence of ultrasound pre-treatment and its parameters on the physical and chemical properties of bell peppers undergoing lactic acid fermentation. Two ultrasound methods were employed: immersion (for 15 and 30 mi…
View article: A Preliminary Study on the Potential of the New Red-Fleshed ‘JB’ Clone Apple for Cider Production
A Preliminary Study on the Potential of the New Red-Fleshed ‘JB’ Clone Apple for Cider Production Open
Apples are one of the most widely consumed fruits in the world, resulting in the continuous creation of new cultivars with different properties, both in terms of breeding as well as extended shelf lives and increased bioactive substance co…
View article: The Nutritional Profile of Root Vegetables Through Spontaneous Fermentation with Apples: Amino Acid Composition and Microbial Dynamics
The Nutritional Profile of Root Vegetables Through Spontaneous Fermentation with Apples: Amino Acid Composition and Microbial Dynamics Open
To diversify fermented plant-based products, vegetables can be fermented with fruits. This study aimed to evaluate the effect of spontaneous fermentation on the amino acid nutritional profile of sliced carrot (Daucus carota) and celeriac (…
View article: The Effect of Unconventional Technologies on Carbon Emissions During the Convective Drying of Yellow Mealworm (Tenebrio molitor L.) Larvae and the Selected Physical Properties Thereof
The Effect of Unconventional Technologies on Carbon Emissions During the Convective Drying of Yellow Mealworm (Tenebrio molitor L.) Larvae and the Selected Physical Properties Thereof Open
The drying of insects is an important step in their processing. This research aimed to investigate the impact of a pulsed electric field (PEF), immersion in ethanol (EtOH), and combined (immersion in EtOH followed by PEF) treatment on the …
View article: Chemical and Microbiological Characterization of Freeze-Dried Superworm (Zophobas morio F.) Larvae Pretreated by Blanching and Ultrasound Treatment
Chemical and Microbiological Characterization of Freeze-Dried Superworm (Zophobas morio F.) Larvae Pretreated by Blanching and Ultrasound Treatment Open
Edible insects may solve the current problem of the greater demand for food for the world’s growing human population. This work aimed to examine the impact of blanching (BL) and ultrasound (US) at 20 and 50 °C as a pretreatment method on t…
View article: Characteristic of new Phaffia rhodozyma yeast strains isolated from birch slime fluxes in Poland
Characteristic of new Phaffia rhodozyma yeast strains isolated from birch slime fluxes in Poland Open
Three new strains of Phaffia rhodozyma yeast have recently been isolated in Poland. The aim of this study was to phenotypically characterize these strains and to compare them with the properties of the reference strain. The potential for c…
View article: Studying the Influence of Salt Concentrations on Betalain and Selected Physical and Chemical Properties in the Lactic Acid Fermentation Process of Red Beetroot
Studying the Influence of Salt Concentrations on Betalain and Selected Physical and Chemical Properties in the Lactic Acid Fermentation Process of Red Beetroot Open
This study emphasizes the significance of optimizing salt content during the fermentation of red beetroot to produce healthier and high-quality fermented products. It investigates the impact of different salt levels on fermentation, analyz…
View article: Influence of Heat Treatment and Lactic Acid Fermentation on the Physical and Chemical Properties of Pumpkin Juice
Influence of Heat Treatment and Lactic Acid Fermentation on the Physical and Chemical Properties of Pumpkin Juice Open
Pumpkin is a highly nutritious plant, rich in valuable nutrients that benefit human health. Due to the high perishability of this fruit, the production of pumpkin juice is a practical way to use it effectively. Recently, fermented vegetabl…
View article: The Impact of Drying Methods on the Quality of Blanched Yellow Mealworm (Tenebrio molitor L.) Larvae
The Impact of Drying Methods on the Quality of Blanched Yellow Mealworm (Tenebrio molitor L.) Larvae Open
The growing world population necessitates the implementation of appropriate processing technologies for edible insects. The objective of this study was to examine the impact of distinct drying techniques, including convective drying at 70 …
View article: Fungal Proteins: Sources, Production and Purification Methods, Industrial Applications, and Future Perspectives
Fungal Proteins: Sources, Production and Purification Methods, Industrial Applications, and Future Perspectives Open
In recent years, there has been an increasing demand for new sources of protein, both for human and animal nutrition. In addition to alternative sources of protein, such as algae or edible insects, protein obtained from yeast and mold biom…
View article: Biotechnological potential of red yeast isolated from birch forests in Poland
Biotechnological potential of red yeast isolated from birch forests in Poland Open
Objectives This study aimed to isolate red yeast from sap, bark and slime exudates collected from Polish birch forests and then assessment of their biotechnological potential. Results 24 strains of red yeast were isolated from the bark, sa…
View article: Comparison of Physicochemical Characteristics and Microbial Quality between Commercially Available Organic and Conventional Japanese Soy Sauces
Comparison of Physicochemical Characteristics and Microbial Quality between Commercially Available Organic and Conventional Japanese Soy Sauces Open
The article aims to compare the properties and quality of two types of organic Japanese soy sauce from the market, declared by manufacturers as koikuchi, and tamari, both conventional and organic, along with an attempt to determine the dif…
View article: Chosen Biochemical and Physical Properties of Beetroot Treated with Ultrasound and Dried with Infrared–Hot Air Method
Chosen Biochemical and Physical Properties of Beetroot Treated with Ultrasound and Dried with Infrared–Hot Air Method Open
Beetroots are sources of bioactive compounds and valued pigments such as betalains. The purpose of this study was to determine the influence of ultrasound pretreatment on the beetroot infrared–hot air drying process and the functional prop…
View article: Nutritional Value and Microbiological Aspects of Dried Yellow Mealworm (Tenebrio molitor L.) Larvae Pretreated with a Pulsed Electric Field
Nutritional Value and Microbiological Aspects of Dried Yellow Mealworm (Tenebrio molitor L.) Larvae Pretreated with a Pulsed Electric Field Open
Complete protein, which includes all the essential amino acids, and bioactive compounds needed in human nutrition, can be found in edible insects. Bioactive compounds play a crucial role in protecting cells from the damage caused by free r…
View article: The Effect of Ultrasound and Pulsed Electric Field on the Osmotic Dehydration Process of Strawberries
The Effect of Ultrasound and Pulsed Electric Field on the Osmotic Dehydration Process of Strawberries Open
Currently, the demands of consumers are growing, and they expect safe and natural products of higher quality compared to products processed using thermal methods. Thermal treatment influences the sensory as well as quality and nutritional …
View article: Comparison of the Chemical Composition and Antioxidant Properties of Propolis from Urban Apiaries
Comparison of the Chemical Composition and Antioxidant Properties of Propolis from Urban Apiaries Open
Bee products from urban apiaries are increasingly used. They are mainly used to promote local apiaries and cities in which they are located. The aim of the study was to compare the chemical composition and antioxidant activity of propolis …
View article: The Pulsed Electric Field Treatment Effect on Drying Kinetics and Chosen Quality Aspects of Freeze-Dried Black Soldier Fly (Hermetia illucens) and Yellow Mealworm (Tenebrio molitor) Larvae
The Pulsed Electric Field Treatment Effect on Drying Kinetics and Chosen Quality Aspects of Freeze-Dried Black Soldier Fly (Hermetia illucens) and Yellow Mealworm (Tenebrio molitor) Larvae Open
Freeze drying is employed as one of the most effective preservation techniques, allowing dried material to be obtained characterized by high-quality properties. However, it also stands out as being one of the most energy-intensive methods …
View article: Magnesium Binding by Cyberlindnera jadinii Yeast in Media from Potato Wastewater and Glycerol
Magnesium Binding by Cyberlindnera jadinii Yeast in Media from Potato Wastewater and Glycerol Open
The aim of this study was to determine the magnesium-binding capacity of Cyberlindnera jadinii yeast in media prepared from potato wastewater and glycerol (after biodiesel production), supplemented with magnesium salt. The research was car…
View article: Changes in Physical and Chemical Parameters of Beetroot and Carrot Juices Obtained by Lactic Fermentation
Changes in Physical and Chemical Parameters of Beetroot and Carrot Juices Obtained by Lactic Fermentation Open
Fermented foods have gained popularity recently, especially lactofermented vegetable juice products that provide a rich source of nutrients. This study analyzed the properties of fermented beetroot, carrot and beetroot-carrot juices fermen…
View article: Changes in Physical and Chemical Parameters of Beetroot and Carrot Juices Obtained by Lactic Fermentation
Changes in Physical and Chemical Parameters of Beetroot and Carrot Juices Obtained by Lactic Fermentation Open
Recently, the popularity of fermented foods has increased significantly. Lactofermented vegetable juice products are particularly important for our diet. The combination of the richness of the ingredients derived from vegetable juices and …
View article: Plant-Based Fish Analogs—A Review
Plant-Based Fish Analogs—A Review Open
Recently, plant-based food has become important in the global food market. The increasing demand for plant-based food is a consequence of the increase in both environmental awareness and care for animal welfare as well as the changes in nu…
View article: Developments in Plant Proteins Production for Meat and Fish Analogues
Developments in Plant Proteins Production for Meat and Fish Analogues Open
In recent years, there have been significant developments in plant proteins production for meat and fish analogues. Some of the key developments include the use of new plant protein sources such as soy, legumes, grains, potatoes, and seawe…