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The effect of dental gel formulation on human primary fibroblasts - an in vitro study

100%

Sterczala B. , Kulbacka J. , Saczko J. , Dominiak M.

nr 2

Increase of coverage protective properties on the basis of polystyrol by modification of corrosion inhibitors

100%

Zhdanova M. , Zhdanov S.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

2010

tom 10D

Polsko-francuska konferencja: Zywienie, Alkohol a Zdrowie

80%

Ciok J.

2001

tom 10

nr 1

Evaluation of antioxidant potential of pigments extracted from Bacillus spp. and Halomonas spp. isolated from mangrove rhizosphere

80%

Patkar S. , Shinde Y. , Chindarkar P. , Chakraborty P.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

2021

tom 102

nr 2

Proba zastosowania inuliny do potraw miesnych

70%

Gorecka D. , Korczak J. , Flaczyk E. , Gryska A.

Bromatologia i Chemia Toksykologiczna

2004

tom 37

nr Supl.

169-175

The aim of this study was to evaluate the optimal level of inulin to the fried and boiled meat balls. The inulin was added to the meat dishes on the level 2%, 5% and 10% and as a fat replacement on the level 10%, 20% and 25%. The sensory evaluation after preparation and 7 days storage in frozen state was done. The caloricity of the meat dishes has been also calculated. It was found that the fried and boiled meat balls with added inulin on the level 2%, 5% and 10% had very good sensory quality. The frozen meat dishes with 5% of inulin were better in the taste and texture in compare with control sample. The meat dishes with 25% of inulin as a fat replacement were the best. It was calculated that the fried meat balls with inulin on the level 10%, 20% and 25% as a fat replacement have decreased caloricity for about 6%, 12% and 15%, respectively and boiled meat balls for about 9%, 17% and 22% in compare with the control sample.

Sklad chemiczny i wartosc pokarmowa zielonki i kiszonki z owsa uprawianego jako roslina ochronna

60%

Micek P. , Zajac T. , Borowiec F.

Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin

2003

tom 229

349-357