Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application

por Zbikowska, Anna, Onacik-Gür, Sylwia, Kowalska, Małgorzata, Zbikowska, Katarzyna, Feszterová, Melánia
Publicado 2023

Study on the Incorporation of Oat and Yeast β-Glucan into Shortbread Biscuits as a Basis for Designing Healthier and High Quality Food Products

por Zbikowska, Anna, Kowalska, Malgorzata, Zbikowska, Katarzyna, Onacik-Gür, Sylwia, Łempicka, Urszula, Turek, Paweł
Publicado 2022

The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins

por Łepecka, Anna, Szymański, Piotr, Okoń, Anna, Łaszkiewicz, Beata, Onacik-Gür, Sylwia, Zielińska, Dorota, Dolatowski, Zbigniew J.
Publicado 2023

Analysis of Stability, Rheological and Structural Properties of Oleogels Obtained from Peanut Oil Structured with Yellow Beeswax

por Zbikowska, Anna, Onacik-Gür, Sylwia, Kowalska, Małgorzata, Sowiński, Michał, Szymańska, Iwona, Żbikowska, Katarzyna, Marciniak-Łukasiak, Katarzyna, Werpachowski, Wojciech
Publicado 2022