Search results for: confectionery products

• Sensory analysis of confectionery products.

  Open Research Data

  open access

  • S. Mania
  • R. Tylingo
  • A. Sommer

  The data set presents the results of the sensory analysis of confectionery products, which was carried out by the sensory profiling analysis method based on the PN-ISO 11035: 1999 standard – “Sensory analysis - Identification and selection of descriptors for determining the sensory profile using multivariate methods”. The method was used to evaluate...

• Cold-Active beta-Galactosidases: Sources, Biochemical Properties and Their Biotechnological Potential

  Publication

  • H. Cieśliński
  • M. Wanarska
  • A. Pawlak-Szukalska
  • E. Krajewska
  • M. Wicka-Grochocka
  • J. Kur

  - Year 2016

  beta-D-Galactosidases have been studied extensively in terms of their application to a variety of industrial technologies. To date, considerable research efforts have been devoted to characterization of new cold-active beta-D-galactosidases which were isolated directly from selected species of bacteria and yeasts, as well as with the use of metagenomic approaches. This chapter will provide a review of current research towards cold-active...

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