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Wyświetlanie 1-2 z 2
Tytuł:
Uczestnictwo Polaków w kulturze w świetle aktualnych raportów
Participation of Polish people in culture in the light of current reports
Autorzy:
Janicka-Olejnik, Ewa
Powiązania:
https://bibliotekanauki.pl/articles/11541890.pdf
Data publikacji:
2016
Wydawca:
Kancelaria Sejmu. Biuro Analiz Sejmowych
Tematy:
cultural engagement
participation
culture
“cultured man”
leisure
cultural institutions
cultural education
Opis:
The subject matter of the article is to discuss the Polish society participation in a broadly defined contemporary culture. Given the continuing transformation of the cultural environment and current research and analysis, the author proposes a new, broader perspective on the phenomenon of “participation in culture,” which requires the redefinition of basic concepts such as participation (defined traditionally as passive participation, or consumption of cultural goods) and culture (moving away from the “narrow definition”). The article attempts to define, based on current reports and studies: the modern “cultured man”, what are his needs, expectations, demands to institutions of culture and what are the main barriers that block access to culture.
Źródło:
Studia BAS; 2016, 2(46); 57-75
2080-2404
2082-0658
Pojawia się w:
Studia BAS
Dostawca treści:
Biblioteka Nauki
Artykuł
Tytuł:
Effect of Iota-Carrageenan and Its Hydrolysates on the Stability of Milk Ice Cream Mixes
Autorzy:
Kot, Anna
Jakubczyk, Ewa
Buniowska-Olejnik, Magdalena
Kamińska-Dwórznicka, Anna
Powiązania:
https://bibliotekanauki.pl/articles/16538547.pdf
Data publikacji:
2023-06-02
Wydawca:
Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:
ice cream mix emulsion
particle size
confocal laser scanning microscopy
Opis:
The objective of this research was to determine the influence of iota-carrageenan and its acid and enzymatic hydrolysates on the physical properties of milk ice cream mixes. The main factors considered were the Turbiscan stability index, backscattering profile, particle size distribution and median diameter (D50), the consistency index and the flow behavior index of ice cream mix before and after 24 h of maturation at 4°C. The microstructure of emulsion was also analysed based on confocal laser scanning microscopy (CLSM). The addition of iota-carrageenan resulted in lower stability of emulsion compared to emulsions with its acid and enzymatic hydrolysates. The sedimentation, coalescence and flocculation were observed based on the backscattering profile and CLSM images. The addition of stabilisers contributed to an increase in D50 of ice cream mix from 17.56 to 37.05–45.50 µm before maturation and from 34.73 to 46.73 µm after maturation. The iota-carrageenan after commercial lactase treatment improved the stability of milk ice cream mixes by increasing the consistency index to 0.104 and a flow behaviour index to 0.702. Finally, it may be concluded that the stabilisers used – iota-carrageenan and its hydrolysates – significantly influenced the physical properties of milk ice cream mixes and, hence, can be used as beneficial ingredients in the recipe of milk ice cream mixes.
Źródło:
Polish Journal of Food and Nutrition Sciences; 2023, 73, 2; 196-204
1230-0322
2083-6007
Pojawia się w:
Polish Journal of Food and Nutrition Sciences
Dostawca treści:
Biblioteka Nauki
Artykuł
    Wyświetlanie 1-2 z 2

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