Now showing items 1-5 of 5

    • Anti-adhesion activity of mint (Mentha piperita L.) leaves extract against beverage spoilage bacteria Asaia spp. 

      Antolak, Hubert; Czyżowska, Agata; Kręgiel, Dorota (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2016)
      The production of a functional beverage, supplemented with fruit flavourings meets the problem of microbiological contamination. The most frequent source of such spoilage is the bacteria from the relatively newly discovered ...
    • Ciders as a source of bioactive compounds 

      Czyżowska, Agata; Nowak, Agnieszka; Żaworonek, Marcin (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
      Poland is one of the main producers of apples in Europe. The major part is consumed fresh, while a smaller is processed into juices, concentrates, purees or wines. Recently also the production of cider started in Poland. ...
    • Effect of nitrogen sources on fermentation process and formation of hydrogen sulfide and ethyl carbamate by wine yeast 

      Nowak, Agnieszka; Koch-Wilk, Magdalena; Pogorzelski, Eugeniusz; Czyżowska, Agata (Wydawnictwo Politechniki ŁódzkiejLodz University of Technology. Press, 2013)
      The addition of nitrogen compounds during winemaking is required for the fermentation process to be conducted properly. These compounds are known to be essential to the vinification process, not only because they influence ...
    • Fermented unripe cornelian cherry as a functional food 

      Czyżowska, Agata; Kucharska, Alicja; Nowak, Agnieszka; Motyl, Ilona (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
      Consumer trends are changing due to the increasing awareness of the link between diet and health. The largest segment of the functional food market comprises foods fortified with probiotics, prebiotics and synbiotics. ...
    • The impact of commercial polyphenolic extracts on meat spoilage bacteria 

      Nowak, Agnieszka; Czyżowska, Agata (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
      According to Regulation 178/2002 (EU) spoiled food is considered unsafe. One of the most susceptible to microbial spoilage products are raw and processed meat. Because of its rich chemical composition, high water activity ...