Search Results - Moczkowska-Wyrwisz, Małgorzata

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  1. 1
    Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review

    Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review by Latoch, Agnieszka, Czarniecka-Skubina, Ewa, Moczkowska-Wyrwisz, Małgorzata

    Published in Foods
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  2. 2
    Effect of using carrot pomace and beetroot-apple pomace on physicochemical and sensory properties of pasta

    Effect of using carrot pomace and beetroot-apple pomace on physicochemical and sensory properties of pasta by Kultys, Ewelina, Moczkowska-Wyrwisz, Małgorzata

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  3. 3
    Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle

    Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle by Latoch, Agnieszka, Moczkowska-Wyrwisz, Małgorzata, Sałek, Piotr, Czarniecka-Skubina, Ewa

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  4. 4
    Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology

    Development of Gluten-Free Muffins with β-Glucan and Pomegranate Powder Using Response Surface Methodology by Kurek, Marcin Andrzej, Moczkowska-Wyrwisz, Małgorzata, Wyrwisz, Jarosław, Karp, Sabina

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  5. 5
    Evaluation of Modified Atmosphere Packaging in Combination with Active Packaging to Increase Shelf Life of High-in Beta-Glucan Gluten Free Cake

    Evaluation of Modified Atmosphere Packaging in Combination with Active Packaging to Increase Shelf Life of High-in Beta-Glucan Gluten Free Cake by Wyrwisz, Jarosław, Karp, Sabina, Kurek, Marcin Andrzej, Moczkowska-Wyrwisz, Małgorzata

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  6. 6
    The role of canola, black caraway, and wheat bran protein isolates in anthocyanin microencapsulation via double emulsions

    The role of canola, black caraway, and wheat bran protein isolates in anthocyanin microencapsulation via double emulsions by Aktaş, Havva, Custodio-Mendoza, Jorge, Moczkowska-Wyrwisz, Małgorzata, Szpicer, Arkadiusz, Kurek, Marcin A.

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  7. 7
    Edible insect protein concentrates: Optimized salt-assisted extraction methods evaluation

    Edible insect protein concentrates: Optimized salt-assisted extraction methods evaluation by Pokorski, Patryk, Michałowska, Dorota, Moczkowska-Wyrwisz, Małgorzata, Strojny-Cieślak, Barbara, Custodio-Mendoza, Jorge A., Aktaş, Havva, Kurek, Marcin A.

    Published in Food chemistry
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  8. 8
    Application of New Sources of Bioactive Substances ( Perilla frutescens L. and Tagetes erecta L.) in the Chosen Cookies Production

    Application of New Sources of Bioactive Substances ( Perilla frutescens L. and Tagetes erecta L.) in the Chosen Cookies Production by Moczkowska-Wyrwisz, Małgorzata, Jastrzębska, Dominika, Wyrwisz, Jarosław

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  9. 9
    Modeling of Texture and Starch Retrogradation of High-in-Fiber Bread Using Response Surface Methodology

    Modeling of Texture and Starch Retrogradation of High-in-Fiber Bread Using Response Surface Methodology by Wyrwisz, Jarosław, Moczkowska-Wyrwisz, Małgorzata, Kurek, Marcin A.

    Published in Applied sciences
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