Wyszukiwarka
dr hab. inż. Edyta Malinowska-Pańczyk
Zatrudnienie
- Profesor uczelni w Katedra Chemii,Technologii i Biotechnologii Żywności
Obszary badawcze
Media społecznościowe
Kontakt
- edymalin@pg.edu.pl
Profesor uczelni
- Miejsce pracy
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Budynek B Wydz. Chemii
pokój 207 otwiera się w nowej karcie - Telefon
- (58) 347 10 70
- edyta.malinowska-panczyk@pg.edu.pl
Wybrane publikacje
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The influence of sterilization with EnbioJet Microwave Flow Pasteurizer on composition and bioactivity of aronia and blue-berried honeysuckle juices
In this study, fruit juices that are rich sources of anthocyanins, obtained from aronia (Am. chokeberry, Aronia melanocarpa) and blueberry honeysuckle (Lonicera caerulea L. var. edulis) were used to examine the preservation of plant phytochemicals and bioactivity upon sterilization -either thermal, or with an EnbioJet microwave flow pasteurizer. The chemical properties verified included determinations of anthocyanins and other...
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The effect of high pressure at subzero temperature on proteins solubility, drip loss and texture of fish (cod and salmon) and mammal’s (pork and beef) meat
One of the possibilities of using high pressure technique in inactivation of microorganism is conducting this process at subzero temperature. However, for its practical application in meat preservation the appropriate properties of meat should be kept. Therefore, the aim of this work was to examine the effect of pressure at subzero temperature (without freezing of water) on proteins and texture of mammal’s and cold-adapted fish...
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The effect of high pressure and sub-zero temperature on total antioxidant capacity and the content of vitamin C, fatty acids and secondary products of lipid oxidation in human milk
The objective of this study was to compare of the effects of high pressure of 193 MPa at - 20°C and Low Temperature Long Time pasteurization (LTLT or holder pasteurization, 62,5°C; 30 min) on the content and composition of fatty acids (FAs), concentrations of secondary products of lipid oxidation (TBARS), the total antioxidant capacity (TAC), total vitamin C and ascorbic acid (AsA) content in human milk. It was shown that no significant...
Uzyskane stopnie/tytuły naukowe
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2018-04-19
Nadanie stopnia naukowego
dr hab. inż. Technologia żywności i żywienia (Dziedzina nauk rolniczych)Uniwersytet Przyrodniczy w Poznaniu, Wydział Nauk o Żywności i Żywienia -
2006-07-04
Nadanie stopnia naukowego
dr inż. Technologia chemiczna (Dziedzina nauk technicznych)
wyświetlono 639 razy