Marcin Andrzej Kurek

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Warsaw University of Life Sciences

Poland

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Recent Grants

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Mikrokapsułkowanie jako technika zwiększania aplikacyjności beta-glukanu w przemyśle spożywczym

Open Date: 2017-01-01

Close Date: 2019-12-31

Articles (20)

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Collaborators (8)

Agnieszka Nawrocka

Institute of Agrophysics

POLAND

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Antonia M. Carro

Universidade de Santiago de Compostela

SPAIN

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Magdalena Zalewska

Warsaw University of Life Sciences

POLAND

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Paulo Almeida

Professor

Universidade do Porto Faculdade de Engenharia

PORTUGAL

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Andrzej Poltorak

Warsaw University of Life Sciences

POLAND

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Herminia Dominguez

Universidade de Vigo

SPAIN

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Sabina Karp-Paździerska

Warsaw University of Life Sciences

POLAND

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Jorge Custodio

Research Assistant Professor

Warsaw University of Life Sciences

POLAND

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Marcin Andrzej Kurek

Research Interests

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Contact this professor

Recent Grants

Articles (20)

The Effect of Low-Temperature Heat Treatment on the Physicochemical Properties of Bovine <i>Semitendinosus</i> Muscle

A Comprehensive Review of Analytical Approaches for Carotenoids Assessment in Plant-Based Foods: Advances, Applications, and Future Directions

Development of Modified Gas Composition for Atmosphere Packaging of Sliced Apple Chips

Advances in Chromatographic Analysis of Phenolic Phytochemicals in Foods: Bridging Gaps and Exploring New Horizons

A Review of Quantitative and Topical Analysis of Anthocyanins in Food

Assessment of Lipid Peroxidation Products in Adult Formulas: GC-MS Determination of Carbonyl and Volatile Compounds Under Different Storage Conditions

Modeling of Texture and Starch Retrogradation of High-in-Fiber Bread Using Response Surface Methodology

Essential Oil Nanoemulsions—A New Strategy to Extend the Shelf Life of Smoothies

Microencapsulation of Essential Oils Using Faba Bean Protein and Chia Seed Polysaccharides via Complex Coacervation Method

Effect of β-glucans on water redistribution and gluten structure in a model dough during the mixing process

Microencapsulation of Juniper and Black Pepper Essential Oil Using the Coacervation Method and Its Properties after Freeze-Drying

Alginate microbeads incorporated with anthocyanins from purple corn (Zea mays L.) using electrostatic extrusion: Microencapsulation optimization, characterization, and stability studies

Vacuum and convection drying effects on volatile compounds profile and physicochemical properties of selected herbs from Lamiaceae family

Plant Proteins and Polysaccharides in Microencapsulation of Essential Oils for Development of Functional Food Sector

Encapsulation of anthocyanins from chokeberry (Aronia melanocarpa) with plazmolyzed yeast cells of different species

Novel Protein Sources for Applications in Meat-Alternative Products—Insight and Challenges

Special Issue on Emerging Technologies in Food Science: Advances in Microencapsulation

Coacervation as a Novel Method of Microencapsulation of Essential Oils—A Review

Formation of Carcinogens in Processed Meat and Its Measurement with the Usage of Artificial Digestion—A Review

Impact of High-Pressure Processing (HPP) on Selected Quality and Nutritional Parameters of Cauliflower (<i>Brassica oleracea</i> var. Botrytis)

Collaborators (8)

Agnieszka Nawrocka

Antonia M. Carro

Magdalena Zalewska

Paulo Almeida

Andrzej Poltorak

Herminia Dominguez

Sabina Karp-Paździerska

Jorge Custodio

Make your next move.

Marcin Andrzej Kurek

Research Interests

Explore related searches

Contact this professor

Recent Grants

Articles (20)

The Effect of Low-Temperature Heat Treatment on the Physicochemical Properties of Bovine <i>Semitendinosus</i> Muscle

A Comprehensive Review of Analytical Approaches for Carotenoids Assessment in Plant-Based Foods: Advances, Applications, and Future Directions

Development of Modified Gas Composition for Atmosphere Packaging of Sliced Apple Chips

Advances in Chromatographic Analysis of Phenolic Phytochemicals in Foods: Bridging Gaps and Exploring New Horizons

A Review of Quantitative and Topical Analysis of Anthocyanins in Food

Assessment of Lipid Peroxidation Products in Adult Formulas: GC-MS Determination of Carbonyl and Volatile Compounds Under Different Storage Conditions

Modeling of Texture and Starch Retrogradation of High-in-Fiber Bread Using Response Surface Methodology

Essential Oil Nanoemulsions—A New Strategy to Extend the Shelf Life of Smoothies

Microencapsulation of Essential Oils Using Faba Bean Protein and Chia Seed Polysaccharides via Complex Coacervation Method

Effect of β-glucans on water redistribution and gluten structure in a model dough during the mixing process

Microencapsulation of Juniper and Black Pepper Essential Oil Using the Coacervation Method and Its Properties after Freeze-Drying

Alginate microbeads incorporated with anthocyanins from purple corn (Zea mays L.) using electrostatic extrusion: Microencapsulation optimization, characterization, and stability studies

Vacuum and convection drying effects on volatile compounds profile and physicochemical properties of selected herbs from Lamiaceae family

Plant Proteins and Polysaccharides in Microencapsulation of Essential Oils for Development of Functional Food Sector

Encapsulation of anthocyanins from chokeberry (Aronia melanocarpa) with plazmolyzed yeast cells of different species

Novel Protein Sources for Applications in Meat-Alternative Products&mdash;Insight and Challenges

Special Issue on Emerging Technologies in Food Science: Advances in Microencapsulation

Coacervation as a Novel Method of Microencapsulation of Essential Oils—A Review

Formation of Carcinogens in Processed Meat and Its Measurement with the Usage of Artificial Digestion—A Review

Impact of High-Pressure Processing (HPP) on Selected Quality and Nutritional Parameters of Cauliflower (<i>Brassica oleracea</i> var. Botrytis)

Collaborators (8)

Agnieszka Nawrocka

Antonia M. Carro

Magdalena Zalewska

Paulo Almeida

Andrzej Poltorak

Herminia Dominguez

Sabina Karp-Paździerska

Jorge Custodio

Make your next move.

Novel Protein Sources for Applications in Meat-Alternative Products—Insight and Challenges