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Contamination of Bioaerosol in the Confectionery Facility with Enterobacteriaceae Members
(Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2018)
Good manufacturing practice includes a monitoring of purity in the production environment. It is important to estimate the source of microbial contamination and the influence of microclimatic conditions on changes in the ...
The Use of Fluorescence Spectroscopy to Assess the Degree of Overheating of Honey
(Wydawnictwo Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2018)
The honey heating process used for its recrystallization (especially in a high temperatures and for a very long time) can result a chemical changes. The aim of this study was to use fluorescence spectroscopy to assess the ...
Development of fermented beverages based on acid whey
(Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2017)
Acid whey is a valuable raw material obtained during acid-coagulated cheese and
acid casein production. Nowadays whey processing techniques are well developed, however
the utilization of acid whey, due to low pH, still ...
Effect of preharvest use of anti-cracking preparations on changes in selected parameters of sweet cherry fruits during frozen storage
(Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2016)
This paper presents the study on comparison of the changes of dry weight content,
total polyphenols content, total flavonoids content, and antioxidant activity in sweet cherry fruit
in frozen storage, depending on the ...
Processing technology and the industrial application of whey
(Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2017)
Whey is a by-product of dairy industry obtained during cheese and casein production.
Despite the low dry matter content, whey is a valuable by-product in terms of functional and
nutritional properties and it has high ...
Zawartość histaminy w owocach. Doniesienie
(Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2012)
Histamine is well known biogenic amine. This amine plays an important role in the
human body and may pose a risk to human health and life. Knowledge of the histamine content
in food products and consequences of its ...
An evaluation of the nutritional value of ricotta sold on the polish market
(Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2017)
The nutritional value of ricotta sold on the Polish market was evaluated. The experiment
was performed on fresh (unripened) ricotta supplied by four manufacturers, purchased in retail
in the city of Olsztyn, Poland. ...
The effect of modification of salt composition on the quality of sausages storage in modified atmosphere
(Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2017)
The study compared the effect of salt composition modifications (substitution of NaCl
by MgCl2 at 10, 20 and 30%) and cold storage at MAP on quality of medium ground pork
sausages. The amount of mass losses (both thermal ...
Porównanie wyników instrumentalnej i sensorycznej analizy tekstury wybranych gatunków serów
(Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2011)
For comparison of results of sensory and instrumental analysis, six kinds of fatty
cheeses, of different hardness were subjected. Instrumental tests were carried out by the device
in which viscoelastic materials were ...
Analiza możliwości prognozowania barwy polędwicy wołowej poddanej obróbce cieplnej, prowadzonej w piecu konwekcyjno-parowym, na podstawie składowych barwy mięsa surowego
(Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2012)
The aim of the research was to assess the possibilities of beef tenderloin colour prediction in
RGB colour system, after thermal treatment conducted in steam-convection oven in constant
conditions, on the basis of beef ...