EFFECT OF κ-CARRAGEENAN ON PHYSICOCHEMICAL PROPERTIES OF PROCESSED CHEESE ANALOGUES

The objective of this study was to manufacture processed cheese analogues with added κ-carrageenan and to evaluate their textural properties and meltability. The hardness of processed cheese analogues manufactured was...

OCENA WALORÓW SENSORYCZNYCH I WARTOŚCI ŻYWIENIOWEJ PRZECIERU ARONIOWEGO Z DODATKIEM WYTŁOKÓW Z LNU I SUSZONYCH LIŚCI STEWII

Celem pracy była ocena konsumencka przecierów aroniowych, w których skorygowano smak cierpki za pomocą wytłoków z lnu i suszonych liści stewii. Produktem najbardziej akceptowanym przez zespół oceniający był przecier za...

EFFECT OF FEEDING INTENSITY OF FATTENERS ON QUALITY OF MEAT

The research tudy comprised 85 carcasses of fatteners derived from Polish Large White x Polish Landrace crossbred with boars of Polish Landrace breed. The experimental material was divided into three groups. The fi...

CHOSEN QUALITY FACTORS OF SOPOCKA TENDERLOINS PACKAGED UNCHILLED (MODEL RESEARCH)

In order to increase their shelf life, cured meat elements to be use for the production of Sopocka Tenderloins were coated with bacteriostatic substances: sodium lactate, potassium sorbate, mixture of sodium lactate and...

CONTENT OF LUTEIN, ZEAXANTHIN, AND β-CAROTENE IN LYOPHILIZED FRUITS OF SELECTED CULTIVARS OF CUCURBITA MAXIMA D