The Effect of Apple Vinegar Addition on the Quality and Shelf Life of Cooked Sausage during Chilling Storage.

Authors: Okoń, Anna¹, anna.okon@ibprs.pl, Zielińska, Dorota², dorota_zielinska@sggw.edu.plkatarzyna_neffe_skocinska@sggw.edu.pl, Szymański, Piotr¹, piotr.szymanski@ibprs.pl, Łepecka, Anna¹, anna.lepecka@ibprs.pl, Siekierko, Urszula¹, urszula.siekierko@ibprs.pl, Neffe-Skocińska, Katarzyna², monika_trzaskowska@sggw.edu.pl, Trząskowska, Monika², katarzyna_kajak_siemaszko@sggw.edu.pl, Kajak-Siemaszko, Katarzyna², barbara_sionek@sggw.edu.pl, Sionek, Barbara², marcelina_karbowiak@sggw.edu.pl, Karbowiak, Marcelina², danuta_kolozyn_krajewska@sggw.edu.pl, Kołożyn-Krajewska, Danuta², Dolatowski, Zbigniew J.¹, zbigniew.dolatowski@ibprs.pl

Source: Applied Sciences (2076-3417); May2024, Vol. 14 Issue 10, p4027, 15p

Effect of Lactic Acid Bacteria on Nutritional and Sensory Quality of Goat Organic Acid-Rennet Cheeses.

Authors: Kajak-Siemaszko, Katarzyna¹, Zielińska, Dorota¹, dorota_zielinska@sggw.edu.pl, Łepecka, Anna², Jaworska, Danuta¹, Okoń, Anna², Neffe-Skocińska, Katarzyna¹, Trząskowska, Monika¹, Sionek, Barbara¹, Szymański, Piotr², Dolatowski, Zbigniew J.², Kołożyn-Krajewska, Danuta¹

Source: Applied Sciences (2076-3417); Sep2022, Vol. 12 Issue 17, p8855, 21p

Formation of heterocyclic aromatic amines in relation to pork quality and heat treatment parameters

Authors: Buła, Maria, Przybylski, Wiesław, Jaworska, Danuta, Kajak-Siemaszko, Katarzyna

Source: Food chemistry. 276:511-519

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100081358923.0x000001&indx=1&recIds=ETOCvdc_100081358923.0x000001

The Role of Autochthonous Levilactobacillus brevis B1 Starter Culture in Improving the Technological and Nutritional Quality of Cow's Milk Acid-Rennet Cheeses—Industrial Model Study.

Authors: Sionek, Barbara, Okoń, Anna, Łepecka, Anna, Zielińska, Dorota, Jaworska, Danuta, Kajak-Siemaszko, Katarzyna, Neffe-Skocińska, Katarzyna, Trząskowska, Monika, Karbowiak, Marcelina, Szymański, Piotr, Dolatowski, Zbigniew J., Kołożyn-Krajewska, Danuta

Source: Foods; Feb2024, Vol. 13 Issue 3, p392, 17p

Subject Terms: CHEESE, ARRAIGNMENT, MONOUNSATURATED fatty acids, CHEESEMAKING, UNSATURATED fatty acids, LACTIC acid bacteria

The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams.

Authors: Łepecka, Anna, Szymański, Piotr, Okoń, Anna, Siekierko, Urszula, Zielińska, Dorota, Trząskowska, Monika, Neffe-Skocińska, Katarzyna, Sionek, Barbara, Kajak-Siemaszko, Katarzyna, Karbowiak, Marcelina, Kołożyn-Krajewska, Danuta, Dolatowski, Zbigniew J.

Source: Foods; Apr2023, Vol. 12 Issue 8, p1565, 16p

Subject Terms: MARINADES, PORK, VINEGAR, HAM, LACTIC acid bacteria, OXIDATION-reduction potential, APPLES

AN ASSESSMENT OF MEAT PRODUCTS WITH ADDED SELECTED BIOACTIVE SUBSTANCES.

Alternate Title: OCENA PRODUKTÓW MIĘSNYCH Z DODATKIEM WYBRANYCH SUBSTANCJI BIOAKTYWNYCH. (Polish)

Authors: PRZYBYLSKI, WIESŁAW, JAWORSKA, DANUTA, KAJAK-SIEMASZKO, KATARZYNA, SAŁEK, PIOTR, LUBAŃSKI, MATEUSZ

Source: Zywnosc; 2020, Vol. 27 Issue 2, p107-120, 14p

Subject Terms: MEAT, MEATBALLS, FISH oils, MEAT quality, HEAT treatment, PRODUCT quality

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SZACOWANIE WZROSTU I PRZEŻYWALNOŚCI BAKTERII PROBIOTYCZNYCH, PSUJĄCYCH I PATOGENNYCH W ŻYWNOŚCI Z WYKORZYSTANIEM PROGNOSTYCZNEJ BAZY DANYCH (ProgBaz SGGW). (Polish)

Alternate Title: ESTIMATION OF GROWTH AND SURVIVAL OF PROBIOTIC, SPOILAGE AND PATHOGENIC BACTERIA IN FOOD USING PROGNOSTIC DATABASE (ProgBaz SGGW). (English)

Authors: ROSIAK, ELŻBIETA, KOŁOŻYN-KRAJEWSKA, DANUTA, GORYL, ANTONI, JAŁOSIŃSKA, MAŁGORZATA, KAJAK-SIEMASZKO, KATARZYNA, TRZĄSKOWSKA, MONIKA, ZIELIŃSKA, DOROTA, TWARDOWSKA, ILONA, RUTKOWSKI, STEFAN, GEMBA, MATEUSZ

Source: Zywnosc; 2019, Vol. 26 Issue 3, p49-59, 11p

Subject Terms: NEW product development, PATHOGENIC bacteria, FOOD industrial waste, LIFE sciences, FOOD safety, FOOD microbiology, COMPUTER software

Geographic Terms: WARSAW (Poland)

Company/Entity: WARSAW University of Life Sciences

ZASTOSOWANIE BŁONNIKA POKARMOWEGO O ZRÓŻNICOWANEJ DŁUGOŚCI WŁÓKIEN DO PODWYŻSZENIA JAKOŚCI WĘDLIN WYPRODUKOWANYCH Z MIĘSA WADLIWEGO. (Polish)

Alternate Title: THE USE OF WHEAT FIBER OF VARYING FIBER LENGTH TO IMPROVE THE QUALITY OF MEAT PRODUCTS MADE FROM DEFECTIVE MEAT. (English)

Authors: PRZYBYLSKI, WIESŁAW, KAJAK-SIEMASZKO, KATARZYNA, JAWORSKA, DANUTA, SZYMCZYK, EWELINA, SAŁEK, PIOTR

Source: Zywnosc; 2018, Vol. 25 Issue 2, p34-47, 14p

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ANALYSIS OF A RELATIONSHIP BETWEEN THE MICROSTRUCTURE OF PORK MEAT AFTER HEAT TREATMENT AND ITS TECHNOLOGICAL AND SENSORY QUALITY.

Authors: Wachowicz, Ingrid, Przybylski, Wiesław, Jaworska, Danuta, Czarniecka-Skubina, Ewa, Kajak-Siemaszko, Katarzyna

Source: Polish Journal of Food & Nutrition Sciences; 2010, Vol. 60 Issue 1, p37-41, 5p

Subject Terms: MEAT, MICROSTRUCTURE, SLAUGHTERING, TECHNOLOGICAL innovations, STATISTICAL correlation, MULTITRAIT multimethod techniques, COOKING

EFFECT OF pH24 AND INTRAMUSCULAR FAT CONTENT ON TECHNOLOGICAL AND SENSORY QUALITY OF PORK.

Authors: Czarniecka-Skubina, Ewa, Przybylski, Wiesław, Jaworska, Danuta, Kajak-Siemaszko, Katarzyna, Wachowicz, Ingrid

Source: Polish Journal of Food & Nutrition Sciences; 2010, Vol. 60 Issue 1, p43-49, 7p

Subject Terms: MEAT quality, SLAUGHTERING, COOKING, TISSUES, TECHNOLOGICAL innovations

The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow's Milk.

Authors: Łepecka, Anna, Okoń, Anna, Szymański, Piotr, Zielińska, Dorota, Kajak-Siemaszko, Katarzyna, Jaworska, Danuta, Neffe-Skocińska, Katarzyna, Sionek, Barbara, Trząskowska, Monika, Kołożyn-Krajewska, Danuta, Dolatowski, Zbigniew J.

Source: Molecules; Feb2022, Vol. 27 Issue 3, p1097, 1p

Subject Terms: FERMENTED beverages, CHEESE, LACTIC acid bacteria, RAW milk, DAIRY products, OXIDATION-reduction potential, LINOLEIC acid, COWS

Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat.

Authors: Przybylski, Wiesław, Jaworska, Danuta, Kajak-Siemaszko, Katarzyna, Sałek, Piotr, Pakuła, Kacper

Source: Foods; Jul2021, Vol. 10 Issue 7, p1610, 1p

Subject Terms: POULTRY as food, HEAT treatment, MEAT flavor & odor, MEAT quality, POULTRY processing

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