Małgorzata Nowacka

assitant professor

Warsaw University of Life Sciences

Poland

Research Interests

Explore related searches

Professors in Poland Professors in Food Science Food Science professors in Poland

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

About

Małgorzata Nowacka is an assistant professor at the Warsaw University of Life Sciences in Poland. Her research focuses on optimization and modeling of quality properties related to various drying processes, with recent publications addressing subjects such as lentil drying, dried fruit snack technologies, and the physicochemical properties of juices and powders. Additionally, she explores the applications of pulsed electric fields and unconventional dehydration methods in food processing.

Articles (30)

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2025

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2024

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Year:

2023

Collaborators (22)

Urszula Tylewicz

University of Bologna

ITALY

Małgorzata Nowacka

Research Interests

Explore related searches

Contact this professor

About

Articles (30)

Modeling and Optimization of Quality Properties of Lentils During the Hot Air Drying Process Utilizing the Response Surface Methodology (RSM)

Emerging Technologies in Dried Fruit Snacks: Nutritional Enrichment and Sustainable Production

Valorization of Spent Osmotic Solutions by Production of Powders by Spray Drying

Hybrid Drying Method: Influence of Pre-Treatment and Process Conditions of Ultrasound-Assisted Drying on Apple Quality

Effect of Drying Method on Selected Physical and Functional Properties of Powdered Black Soldier Fly Larvae

The Impact of Pulsed Electric Field Treatment of Beetroots on the Physicochemical Properties of Juice, Dried Juice, and Dried Pomace

Lipid Oxidation and Barrier Properties of the Coated Freeze-Dried Chicken Meat with Gelatin-Chitosan Film Enriched with Rosemary (<i>Rosmarinus officinalis</i> L.) Extract

Pulsed Electric Fields as an Infrared–Convective Drying Pretreatment: Effect on Drying Course, Color, and Chemical Properties of Apple Tissue

The Effect of the Use of Unconventional Solutions for Osmotic Dehydration on Selected Properties of Fresh-Cut Oranges

Application of Laser-Induced Breakdown Spectroscopy (LIBS) as an Attempt to Determine Graphene Oxide Incorporation on Wood Surfaces

Chemical and Thermal Characteristics of PEF-Pretreated Strawberries Dried by Various Methods

Impact of Ultrasound Pre-Treatment on the Drying Kinetics and Quality of Chicken Breast—A Comparative Study of Convective and Freeze-Drying Methods

Turning Apple Pomace into Value: Sustainable Recycling in Food Production—A Narrative Review

Foam-Mat Freeze Drying of Kiwiberry (Actinidia arguta) Pulp: Drying Kinetics, Main Properties and Microstructure

Assessment of Changes in Selected Features of Pine and Birch Wood after Impregnation with Graphene Oxide

Oil Plant Pomace as a Raw Material in Technology of Sustainable Thermoplastic Polymer Composites

The Impact of Drying Methods on the Quality of Blanched Yellow Mealworm (Tenebrio molitor L.) Larvae

Exploring the Influence of Pulsed Electric Field and Temperature on Key Physical Attributes in Sustainable Hot-Air-Dried Apple Tissue

Energy and exergy analysis of drying terebinth in a far infrared‐rotary dryer using response surface methodology

Fungal Proteins: Sources, Production and Purification Methods, Industrial Applications, and Future Perspectives

The Pulsed Electric Field Treatment Effect on Drying Kinetics and Chosen Quality Aspects of Freeze-Dried Black Soldier Fly (Hermetia illucens) and Yellow Mealworm (Tenebrio molitor) Larvae

Impact of Pulsed Electric Field Treatment on the Process Kinetics and Selected Properties of Air and Dehumidified Air-Dried Mushrooms

The Influence of Pulsed Electric Field and Air Temperature on the Course of Hot-Air Drying and the Bioactive Compounds of Apple Tissue

Developments in Plant Proteins Production for Meat and Fish Analogues

Influence of High-Pressure Homogenization on the Physicochemical Properties and Betalain Pigments of Red Beetroot (<i>Beta vulgaris</i> L.) Juice

Effect of Ultrasound-Assisted Freezing on the Crystal Structure of Mango Sorbet

Enhancing Energy Efficiency and Retention of Bioactive Compounds in Apple Drying: Comparative Analysis of Combined Hot Air–Infrared Drying Strategies

The Structure-Forming Potential of Selected Polysaccharides and Protein Hydrocolloids in Shaping the Properties of Composite Films Using Pumpkin Purée

Plant-Based Fish Analogs—A Review

Hawthorn Drying: An Exploration of Ultrasound Treatment and Microwave–Hot Air Drying

Collaborators (22)

Urszula Tylewicz

Bartosz Kruszewski

Magdalena Dadan

Katarzyna Pobiega

Katarzyna Rybak

Antoni Szumny

Artur Wiktor

Sabina Galus

Aneta Tomczak

Przemysław Kowalczewski

Anna Kamińska-Dwórznicka

Ioannis Mourtzinos

Monika Janowicz

Bogusław Andres

Karolina Szulc

Sergiy Smetana

Ewa Domian

Piotr Borysiuk

Katarzyna Samborska

Izabela Betlej

Aneta Bombalska

Dorota Witrowa-Rajchert

Make your next move.