A. Lenart
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ROLA PALLADU W ELEKTROCHEMII: WŁAŚCIWOŚCI, PROCESY ELEKTROOSADZANIA I ZASTOSOWANIE Open
Palladium is an investment metal that occurs extremely rarely, yet demand for this metal grows each year. Due to its unique properties, it plays a crucial role in many industrial sectors and everyday life. It is widely used in the automoti…
View article: Editorial: Classification of foods according to their processing level
Editorial: Classification of foods according to their processing level Open
EDITORIAL article Front. Nutr., 06 February 2023Sec. Nutrition and Food Science Technology Volume 10 - 2023 | https://doi.org/10.3389/fnut.2023.1128477
Impact of Biodegradable Materials on the Quality of Plums Open
Edible starch-based materials have shown a positive impact on quality parameters. In this study, plums (Prunus domestica cv. Jojo) were divided into five groups: a control, two coating treatments (starch and starch-whey protein (80–20%), a…
Effect of Osmotic Pretreatment Combined with Vacuum Impregnation or High Pressure on the Water Diffusion Coefficients of Convection Drying: Case Study on Apples Open
The paper presents water diffusion coefficients as providing a significant contribution to the creation of a comprehensive database and knowledge of weight variation during the drying process of raw plant materials that is used for modelli…
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 Open
The authors would like to make the following correction to the published paper [...]
The Use of Antioxidant Potential of Chokeberry Juice in Creating Pro-Healthy Dried Apples by Hybrid (Convection-Microwave-Vacuum) Method Open
The visible trend in the development of the snack market focuses on the use of innovative technologies such as low-temperature or hybrid processes that allow the preservation of native ingredients of raw plant materials. In addition, the h…
Physical and Sensory Properties of Japanese Quince Chips Obtained by Osmotic Dehydration in Fruit Juice Concentrates and Hybrid Drying Open
Japanese quince has high health value, but due to its taste and texture, it is difficult to eat raw. The use of innovative drying methods to produce dried snack foods from these fruits may be of interest to producers and consumers. The phy…
Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit Open
In this study, the impacts of two different pear cultivars, “Conference” and “Alexander Lucas”, on the kinetics and the final quality of samples dried by convection (CD) and microwave-convection (MCD) methods, were investigated. The qualit…
Sustainable Development in the Agri-Food Sector in Terms of the Carbon Footprint: A Review Open
The concept of sustainable development is increasingly important in the agri-food sector and global economy. International activities are undertaken to improve the efficiency of industry by reducing its negative impact on the environment. …
The influence of chokeberry juice and inulin as osmotic-enriching agents in pre-treatment on polyphenols content and sensory quality of dried strawberries Open
The objective of this study was to explain the effect of osmotic dehydration pre-treatment (chokeberry juice or inulin) and drying method (microwave-convective drying or freeze-drying) on polyphenols content, antioxidant activity and senso…
Changes in the composition and content of polyphenols in chocolate resulting from pre-treatment method of cocoa beans and technological process Open
Chocolate is one of the most desired confectionery products in the world. Its production technology includes a series of processes conducted in appropriate conditions of the temperature and time. Most of these operations contribute to the …
Eating Habits and Sustainable Food Production in the Development of Innovative “Healthy” Snacks Open
In recent years, science about nutrition and food technology has grown enormously. These advances have provided information about the human body’s need for certain nutrients and the impact of human nutrition on quality of life and health. …
Relevance of Interactions between Starch-based Coatings and Plum Fruit Surfaces: A Physical-Chemical Analysis Open
In order to extend the shelf life of the fruit, improve appearance, and to keep all nutrition properties of the plum from diminishing, edible coatings comprised of wheat starch and wheat starch–whey protein isolate (in ratio 80/20) were cr…
The effect of adding berry fruit juice concentrates and by-product extract to sugar solution on osmotic dehydration and sensory properties of apples Open
Osmotic dehydration (OD) of apples caused a reduction of normalized water content (NWC) and an increase of normalized solids gain (NSG), independently of the kind of osmotic solution. The use of 22°Brix osmotic solutions with the addition …
View article: Effect of Hens Age and Storage Time on Functional and Physiochemical Properties of Eggs
Effect of Hens Age and Storage Time on Functional and Physiochemical Properties of Eggs Open
In this study, we aimed to determine the effect of hens age and storage time on the functional and physicochemical properties of eggs. Eggs from hens 25–26, 45–46, 55–56, and 69–70 wk of age were assessed, when fresh (0 d) and after storag…
Effect of composition changes and aeration time on the structure and rehydration of innovative freeze-dried gels Open
This paper seeks to explain the structural effect on selected properties of freeze-dried gels with different compositions and aeration times. Herein, sugars and citric acid were added to gels with low-methoxyl pectin, mixtures of xanthan g…
View article: Effect of dietary canthaxanthin and iodine on the production performance and egg quality of laying hens
Effect of dietary canthaxanthin and iodine on the production performance and egg quality of laying hens Open
In this study, we aimed to evaluate the effect of canthaxanthin (CX) and iodine (I) on the production of laying hens, on counteracting debilitation of the vitelline membrane, and on inhibiting Salmonella growth in eggs stored at 30°C. Thre…
Development of apple chips technology Open
For develop of apple chips technology without chemical preservation osmotic dehydration in cherry or apple juice concentrates or fructooligosaccharide solutions and convection drying were used. Studies included the effect of dehydration on…
View article: How Glycerol and Water Contents Affect the Structural and Functional Properties of Starch-Based Edible Films
How Glycerol and Water Contents Affect the Structural and Functional Properties of Starch-Based Edible Films Open
As starch is an inexpensive, filmogenic, easily processable and a widely available material, it is a material that can be utilized in the creation of biodegradable films and containers, presenting as a viable alternative to polymers derive…
Rehydration properties of hybrid method dried fruit enriched by natural components Open
The aim of the study was to determine the impact of osmotic pre-dehydration and drying of fruit on the rehydration properties of dried fruit. Herein, the effect of fruit juice, applied as a natural enriching substance was very important. I…
The impact of high pressure and drying processing on internal structure and quality of fruit Open
High hydrostatic pressure (HHP) could be assessed as an unconventional method to ensure the stability of food quality. Pressure not only extends the shelf life of food by partly eliminating microorganisms, but also changes its properties, …
Osmotic dehydration of Braeburn variety apples in the production of sustainable food products Open
The aim of this work was to investigate the effects of osmotic dehydration conditions on the properties of osmotically pre-treated dried apples. The scope of research included analysing the most important mass exchange coefficients, i.e. w…
View article: NAV volume 70 issue 2 Cover and Back matter
NAV volume 70 issue 2 Cover and Back matter Open
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Effect of composition on physical properties of food powders Open
The paper presents an influence of raw material composition and technological process applied on selected physical properties of food powders. Powdered multi-component nutrients were subjected to the process of mixing, agglomeration, coati…
Correlations between Vitelline Membrane Strength and Selected Physical Parameters of Poultry Eggs Open
The aim of this study was to evaluate the strength of vitelline membrane and its correlation with other morphological traits and the viscosity of egg yolk of different poultry species: goose, turkey, Muscovy duck, chicken, guinea fowl and …
Effect of the aerated structure on selected properties of freeze-dried hydrocolloid gels Open
The ability to create diverse structures and studies on the effect of the aerated structure on selected properties with the use of freeze-dried gels may provide knowledge about the properties of dried foods. Such gels can be a basis for ob…