Zuzanna Domżalska
YOU?
Author Swipe
View article: The Impact of Ink Composition and Its Physical Properties on the Selected Attributes of 3D-Printed Fruit Purées with Hydrocolloid Molecules
The Impact of Ink Composition and Its Physical Properties on the Selected Attributes of 3D-Printed Fruit Purées with Hydrocolloid Molecules Open
The study aimed to evaluate the influence of ink composition, a blend of blueberry and banana purée with hydrocolloids such as xanthan gum and carrageenan in concentrations ranging from 1 to 4%, on various physical properties. These parame…
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: Characteristics of Food Printing Inks and Their Impact on Selected Product Properties
Characteristics of Food Printing Inks and Their Impact on Selected Product Properties Open
Three-dimensional printing, or additive manufacturing, produces three-dimensional objects using a digital model. Its utilisation has been observed across various industries, including the food industry. Technology offers a wide range of po…