Effect of Processing and Storage of Very-Low-Sugar Apple Jams Prepared with Sugar Substitution by Steviol Glycosides on Chosen Physicochemical Attributes and Sensory and Microbiological Quality

Authors: Marlena Pielak, Ewa Czarniecka-Skubina

Source: Applied Sciences, Vol 14, Iss 18, p 8219 (2024)

Subject Terms: apple preserves, steviol glycosides (SGs), physicochemical characteristics, microbiology, instrumental color, sensory quality, 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/2076-3417/14/18/8219; https://doaj.org/toc/2076-3417

Access URL: https://doaj.org/article/a3664059f6b14cc29c06ffaea1028d1c

Consumer Choices and Habits Related to Tea Consumption by Poles

Authors: Ewa Czarniecka-Skubina, Renata Korzeniowska-Ginter, Marlena Pielak, Piotr Sałek, Tomasz Owczarek, Agata Kozak

Source: Foods, Vol 11, Iss 18, p 2873 (2022)

Subject Terms: consumer habits, tea, tea brewing, consumer preferences, Poles, CAWI method, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/11/18/2873; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/b3c2b74af2cb481091c0987020ee8e63

Effect of Sugar Substitution with Steviol Glycosides on Sensory Quality and Physicochemical Composition of Low-Sugar Apple Preserves

Authors: Marlena Pielak, Ewa Czarniecka-Skubina, Artur Głuchowski

Source: Foods, Vol 9, Iss 3, p 293 (2020)

Subject Terms: steviol glycosides (sgs), apple preserves, low-sugar products, sensory quality, physicochemical composition, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/9/3/293; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/2459cac2a94c414e886f961c0f814a4f