Computational Fluid Dynamics Simulation of Thermal Processes in Food Technology and Their Applications in the Food Industry

Authors: Arkadiusz Szpicer, Weronika Bińkowska, Adrian Stelmasiak, Magdalena Zalewska, Iwona Wojtasik-Kalinowska, Karol Piwowarski, Joanna Piepiórka-Stepuk, Andrzej Półtorak

Source: Applied Sciences, Vol 15, Iss 1, p 424 (2025)

Subject Terms: computational fluid dynamics, thermal processes, food technology, heat transfer, process optimization, Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999

File Description: electronic resource

Relation: https://www.mdpi.com/2076-3417/15/1/424; https://doaj.org/toc/2076-3417

Access URL: https://doaj.org/article/5689db7c763d4322888a22bd87cb65f9

Microencapsulation of Polyphenols and Their Application in Food Technology

Authors: Weronika Bińkowska, Arkadiusz Szpicer, Adrian Stelmasiak, Iwona Wojtasik-Kalinowska, Andrzej Półtorak

Source: Applied Sciences, Vol 14, Iss 24, p 11954 (2024)

Subject Terms: polyphenol microencapsulation, encapsulation carriers, functional food, food fortification, Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999

File Description: electronic resource

Relation: https://www.mdpi.com/2076-3417/14/24/11954; https://doaj.org/toc/2076-3417

Access URL: https://doaj.org/article/10cee16582694a13aaf1f8516872ee5e

Utilization of Microencapsulated Polyphenols to Enhance the Bioactive Compound Content in Whole Grain Bread: Recipe Optimization

Authors: Weronika Bińkowska, Arkadiusz Szpicer, Adrian Stelmasiak, Iwona Wojtasik-Kalinowska, Andrzej Półtorak

Source: Applied Sciences, Vol 14, Iss 22, p 10156 (2024)

Subject Terms: black carrot microencapsulated phenols, β-glucan concentrate, response surface methodology optimization, sour fermented beetroot juice, nutritional enhancement, Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999

File Description: electronic resource

Relation: https://www.mdpi.com/2076-3417/14/22/10156; https://doaj.org/toc/2076-3417

Access URL: https://doaj.org/article/8b6fd7aed83d4658bddcfa27573a4eb7

Bioactive Potential of Algae and Algae-Derived Compounds: Focus on Anti-Inflammatory, Antimicrobial, and Antioxidant Effects

Authors: Maima Matin, Magdalena Koszarska, Atanas G. Atanasov, Karolina Król-Szmajda, Artur Jóźwik, Adrian Stelmasiak, Monika Hejna

Source: Molecules, Vol 29, Iss 19, p 4695 (2024)

Subject Terms: anti-inflammatory, antioxidant, antimicrobial, micro and macroalgae, bioactive compounds, therapeutic applications, Organic chemistry, QD241-441

File Description: electronic resource

Relation: https://www.mdpi.com/1420-3049/29/19/4695; https://doaj.org/toc/1420-3049

Access URL: https://doaj.org/article/56dd49ff6dc642b7b8b3701abf58ca53

Innovative Implementation of Computational Fluid Dynamics in Proteins Denaturation Process Prediction in Goose Breast Meat and Heat Treatment Processes Optimization

Authors: Arkadiusz Szpicer, Weronika Bińkowska, Adrian Stelmasiak, Magdalena Zalewska, Iwona Wojtasik-Kalinowska, Karol Piwowarski, Andrzej Półtorak

Source: Applied Sciences, Vol 14, Iss 13, p 5567 (2024)

Subject Terms: poultry protein denaturation, CFD simulation insights, goose meat optimization, innovative heat treatment, precision in meat science, Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999

File Description: electronic resource

Relation: https://www.mdpi.com/2076-3417/14/13/5567; https://doaj.org/toc/2076-3417

Access URL: https://doaj.org/article/a37558687ffc407cb762fa03c65dd379

Physicochemical Characteristics of Pork Liver Pâtés Containing Nonthermal Air Plasma-Treated Egg White as an Alternative Source of Nitrite

Authors: Monika Marcinkowska-Lesiak, Kazem Alirezalu, Adrian Stelmasiak, Iwona Wojtasik-Kalinowska, Anna Onopiuk, Arkadiusz Szpicer, Andrzej Poltorak

Source: Applied Sciences, Vol 13, Iss 7, p 4464 (2023)

Subject Terms: pork liver pâté, curing, sodium nitrite, egg white, atmospheric non-thermal plasma, plasma treatment, Technology, Engineering (General). Civil engineering (General), TA1-2040, Biology (General), QH301-705.5, Physics, QC1-999, Chemistry, QD1-999

File Description: electronic resource

Relation: https://www.mdpi.com/2076-3417/13/7/4464; https://doaj.org/toc/2076-3417

Access URL: https://doaj.org/article/9adcefdb6bf34dd9898c6259aa4654eb

Green Technology for Pork Loin Wet Curing—Unconventional Use of Cow and Soy Milk Treated with Non-Thermal Atmospheric Plasma

Authors: Monika Marcinkowska-Lesiak, Iwona Wojtasik-Kalinowska, Anna Onopiuk, Adrian Stelmasiak, Agnieszka Wierzbicka, Andrzej Poltorak

Source: Foods, Vol 11, Iss 16, p 2523 (2022)

Subject Terms: meat curing, nonthermal plasma, nitrite, milk, soy, powder, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/11/16/2523; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/d3967c0dcf8c4fd586387cdec48905be

Effect of packaging methods on salt-reduced smoked-steamed ham using herbal extracts

Authors: Adrian Stelmasiak, Jarosław Wyrwisz, Agnieszka Wierzbicka

Source: CyTA - Journal of Food, Vol 17, Iss 1, Pp 834-840 (2019)

Subject Terms: smoked steamed pork ham, salt reduced, herbal extracts, basil, oregano, packaging methods, microbiology, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://doaj.org/toc/1947-6337; https://doaj.org/toc/1947-6345

Access URL: https://doaj.org/article/e3438d36623c421fa0c6632bae6e855c

The Effect of Partial Substitution of Beef Tallow on Selected Physicochemical Properties, Fatty Acid Profile and PAH Content of Grilled Beef Burgers

Authors: Anna Onopiuk, Klaudia Kołodziejczak, Arkadiusz Szpicer, Monika Marcinkowska-Lesiak, Iwona Wojtasik-Kalinowska, Adrian Stelmasiak, Andrzej Poltorak

Source: Foods, Vol 11, Iss 13, p 1986 (2022)

Subject Terms: beef burgers, PAHs (polycyclic aromatic hydrocarbons), fatty acid profile, fat substitutes, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/11/13/1986; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/20d94c21c19343af8a507506dcc0943d

Influence of Plant Extract Addition to Marinades on Polycyclic Aromatic Hydrocarbon Formation in Grilled Pork Meat

Authors: Anna Onopiuk, Klaudia Kołodziejczak, Monika Marcinkowska-Lesiak, Iwona Wojtasik-Kalinowska, Arkadiusz Szpicer, Adrian Stelmasiak, Andrzej Poltorak

Source: Molecules, Vol 27, Iss 1, p 175 (2021)

Subject Terms: grilled pork, marinades, antioxidant activity, polycyclic aromatic hydrocarbons, Organic chemistry, QD241-441

File Description: electronic resource

Relation: https://www.mdpi.com/1420-3049/27/1/175; https://doaj.org/toc/1420-3049

Access URL: https://doaj.org/article/e3fed8afe16d4bc0949f94ad7b0e0b23

Quality of pork loin stored under different light intensity

Authors: Monika Marcinkowska-Lesiak, Ewa Poławska, Adrian Stelmasiak, Agnieszka Wierzbicka

Source: CyTA - Journal of Food, Vol 15, Iss 3, Pp 336-343 (2017)

Subject Terms: Pork loin, light intensity, physicochemical properties, microbiology, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://doaj.org/toc/1947-6337; https://doaj.org/toc/1947-6345

Access URL: https://doaj.org/article/22a117b3883b49deb88ad432d5967da2

Impact of ozonisation on pro-health properties and antioxidant capacity of ‘Honeoye’ strawberry fruit

Authors: Anna Onopiuk, Andrzej Półtorak, Jarosław Wyrwisz, Małgorzata Moczkowska, Adrian Stelmasiak, Aleksandra Lipińska, Arkadiusz Szpicer, Magdalena Zalewska, Robert Zaremba, Maciej Kuboń, Agnieszka Wierzbicka

Source: CyTA - Journal of Food, Vol 15, Iss 1, Pp 58-64 (2017)

Subject Terms: Ozonisation, total antioxidant activity, vitamin C, phenolic content, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://doaj.org/toc/1947-6337; https://doaj.org/toc/1947-6345

Access URL: https://doaj.org/article/41fdb7ff11de48378d6e50357bd94d84

Packaging in a High O2 or Air Atmospheres and in Microperforated Films Effects on Quality of Button Mushrooms Stored at Room Temperature

Authors: Ewelina Pogorzelska-Nowicka, Monika Hanula, Iwona Wojtasik-Kalinowska, Adrian Stelmasiak, Magdalena Zalewska, Andrzej Półtorak, Agnieszka Wierzbicka

Source: Agriculture, Vol 10, Iss 10, p 479 (2020)

Subject Terms: high oxygen, microperforations, ambient temperature, volatile compounds, antioxidant activity, Agriculture (General), S1-972

File Description: electronic resource

Relation: https://www.mdpi.com/2077-0472/10/10/479; https://doaj.org/toc/2077-0472

Access URL: https://doaj.org/article/0ccf2e50f90a420f8fc37d63dddcc461

Sensory evaluation of poultry meat: A comparative survey of results from normal sighted and blind people.

Authors: Krzysztof Damaziak, Adrian Stelmasiak, Julia Riedel, Żaneta Zdanowska-Sąsiadek, Mateusz Bucław, Dariusz Gozdowski, Monika Michalczuk

Source: PLoS ONE, Vol 14, Iss 1, p e0210722 (2019)

Subject Terms: Medicine, Science

File Description: electronic resource

Relation: https://doaj.org/toc/1932-6203

Access URL: https://doaj.org/article/659cef51a38240e48211bb246b719555

Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat

Authors: Żaneta Zdanowska-Sąsiadek, Joanna Marchewka, Jarosław Olav Horbańczuk, Agnieszka Wierzbicka, Paulina Lipińska, Artur Jóźwik, Atanas G. Atanasov, Łukasz Huminiecki, Aleksander Sieroń, Karolina Sieroń, Nina Strzałkowska, Adrian Stelmasiak, Stefaan De Smet, Thomas Van Hecke, Louwrens C. Hoffman

Source: Molecules, Vol 23, Iss 6, p 1267 (2018)

Subject Terms: nutrients, dried meat, heme iron, fit snack, Organic chemistry, QD241-441

File Description: electronic resource

Relation: http://www.mdpi.com/1420-3049/23/6/1267; https://doaj.org/toc/1420-3049

Access URL: https://doaj.org/article/46fc067ad6814c34add4ec795d2be4d4

Nutrients Composition in Fit Snacks Made from Ostrich, Beef and Chicken Dried Meat

Authors: Żaneta Zdanowska-Sąsiadek (Institute of Genetics and Animal Breeding, Polish Academy of Sciences), Joanna Marchewka (Institute of Genetics and Animal Breeding, Polish Academy of Sciences), Jarosław Horbańczuk (Institute of Genetics and Animal Breeding, Polish Academy of Sciences), Agnieszka Wierzbicka (Department of Technic and Food Development, Faculty of Humane Nutrition and Consumer Sciences, Warsaw University of Live Science), Paulina Lipińska (Institute of Genetics and Animal Breeding, Polish Academy of Sciences), Artur Jóźwik (Institute of Genetics and Animal Breeding, Polish Academy of Sciences), Atanas Atanasov (Department of Pharmacognosy, Faculty of Life Sciences, University of Vienna), Łukasz Huminiecki (Institute of Genetics and Animal Breeding, Polish Academy of Sciences), Aleksander Sieroń (Center for Laser Diagnostics and Therapy, Department of Internal Diseases, Angiology and Physical Medicine, Medical University of Silesia), Karolina Sieroń (Department of Physical Medicine, School of Health Sciences in Katowice, Medical University of Silesia in Katowice), Nina Strzałkowska (Institute of Genetics and Animal Breeding, Polish Academy of Sciences), Adrian Stelmasiak (Department of Technic and Food Development, Faculty of Humane Nutrition and Consumer Sciences, Warsaw University of Live Science), Stefaan De Smet (Laboratory of Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University), Thomas Van Hecke (Laboratory of Animal Nutrition and Animal Product Quality, Department of Animal Sciences and Aquatic Ecology, Ghent University), Louwrens Hoffman (Department of Animal Sciences, Faculty of AgriSciences, University of Stellenbosch)

Availability: http://data.europeana.eu/aggregation/europeana/1300/https___phaidra_univie_ac_at_o_1063667