Effect of Storage Time and Bacterial Strain on the Quality of Probiotic Goat’s Milk Using Different Types and Doses of Collagens

por Szopa, Kamil, Pawlos, Małgorzata, Znamirowska-Piotrowska, Agata
Publicado 2023

Probiotic Fermented Goat’s and Sheep’s Milk: Effect of Type and Dose of Collagen on Survival of Four Strains of Probiotic Bacteria during Simulated In Vitro Digestion Conditions...

por Szopa, Kamil, Szajnar, Katarzyna, Pawlos, Małgorzata, Znamirowska-Piotrowska, Agata
Publicado 2023

Effect of Collagen Types, Bacterial Strains and Storage Duration on the Quality of Probiotic Fermented Sheep’s Milk

por Szopa, Kamil, Znamirowska-Piotrowska, Agata, Szajnar, Katarzyna, Pawlos, Małgorzata
Publicado 2022

Application of Calcium Citrate in the Manufacture of Acid Rennet Cheese Produced from High-Heat-Treated Goat’s Milk from Spring and Autumn Season

por Pawlos, Małgorzata, Znamirowska-Piotrowska, Agata, Kowalczyk, Magdalena, Zaguła, Grzegorz
Publicado 2022

Sheep Milk Symbiotic Ice Cream: Effect of Inulin and Apple Fiber on the Survival of Five Probiotic Bacterial Strains during Simulated In Vitro Digestion Conditions

por Kowalczyk, Magdalena, Znamirowska-Piotrowska, Agata, Buniowska-Olejnik, Magdalena, Pawlos, Małgorzata
Publicado 2022

Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat’s Milk

por Pawlos, Małgorzata, Znamirowska-Piotrowska, Agata, Kowalczyk, Magdalena, Zaguła, Grzegorz, Szajnar, Katarzyna
Publicado 2023

Bioavailability of Macroelements from Synbiotic Sheep’s Milk Ice Cream

por Kowalczyk, Magdalena, Znamirowska-Piotrowska, Agata, Buniowska-Olejnik, Magdalena, Zaguła, Grzegorz, Pawlos, Małgorzata
Publicado 2023

The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt

por Buniowska-Olejnik, Magdalena, Urbański, Jakub, Mykhalevych, Artur, Bieganowski, Pawel, Znamirowska-Piotrowska, Agata, Kačániová, Miroslava, Banach, Maciej
Publicado 2023

Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators

por Buniowska-Olejnik, Magdalena, Mykhalevych, Artur, Polishchuk, Galyna, Sapiga, Victoria, Znamirowska-Piotrowska, Agata, Kot, Anna, Kamińska-Dwórznicka, Anna
Publicado 2023