Monika Janowicz

University Name

Poland

Research Interests

Contact this professor

ORCID

Google Scholar

Articles (19)

Application of chokeberry pomace as pectin substitute in nonconventional freeze-dried snacks: physicochemical characteristics of the products

Article Link

Year:

2024

Development and physicochemical characteristics of multicomponent freeze-dried snacks obtained with blackcurrant pomace powder and calcium ions as structuring agents

Article Link

Year:

2024

The Effect of Storage Time and Temperature on Quality Changes in Freeze-Dried Snacks Obtained with Fruit Pomace and Pectin Powders as a Sustainable Approach for New Product Development

Article Link

Year:

2024

Analysis of the Effect of Vegetable Broth Addition to a Gelatin Pork Edible Film and Coating Method on Select Physical Properties of Freeze-Dried Coated Vegetable Bars

Article Link

Year:

2024

Effect of Drying Conditions and Jojoba Oil Incorporation on the Selected Physical Properties of Hydrogel Whey Protein-Based Edible Films

Article Link

Year:

2024

Development and Characteristics of Protein Edible Film Derived from Pork Gelatin and Beef Broth

Article Link

Year:

2024

Investigation of the Structure-Forming Potential of Protein Components in the Reformulation of the Composition of Edible Films

Article Link

Year:

2024

Adsorption of Zearalenone by Aureobasidium pullulans Autolyzed Biomass Preparation and Its Detoxification Properties in Cultures of Saccharomyces cerevisiae Yeast

Article Link

Year:

2024

Correction: Antimicrobial and prebiotic activity of mannoproteins isolated from conventional and nonconventional yeast species—the study on selected microorganisms

Article Link

Year:

2023

Effect of the Freeze-Dried Mullein Flower Extract (<i>Verbascum nigrum</i> L.) Addition on Oxidative Stability and Antioxidant Activity of Selected Cold-Pressed Oils

Article Link

Year:

2023

Sous-Vide as an Innovative and Alternative Method of Culinary Treatment of Chicken Breast in Terms of Product Quality and Safety

Article Link

Year:

2023

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

Article Link

Year:

2023

Antioxidant Activity of Coffee Components Influenced by Roast Degree and Preparation Method

Article Link

Year:

2023

Physical and Chemical Properties of Vegetable Films Based on Pumpkin Purée and Biopolymers of Plant and Animal Origin

Article Link

Year:

2023

The Potential of Edible Films, Sheets, and Coatings Based on Fruits and Vegetables in the Context of Sustainable Food Packaging Development

Article Link

Year:

2023

Antimicrobial and prebiotic activity of mannoproteins isolated from conventional and nonconventional yeast species—the study on selected microorganisms

Article Link

Year:

2022

The sorption properties, structure and shrinkage of freeze-dried multi-vegetable snack bars in the aspect of the environmental water activity

Article Link

Year:

2022

Rheological Properties of Film-Forming Dispersions of Selected Biopolymers Used for Packaging Films or Food Coating

Article Link

Year:

2022

Analysis of selected functional properties, resource demands, and energy consumption of freeze‐dried vegetable snacks

Article Link

Year:

2022

Collaborators (10)

Edyta Symoniuk

Warsaw University of Life Sciences

POLAND

Małgorzata Nowacka

assitant professor

Warsaw University of Life Sciences

POLAND

Anna Bzducha-Wróbel

Assistant Professor, Dr eng.

Warsaw University of Life Sciences - SGGW

POLAND

Katarzyna Pobiega

Warsaw University of Life Sciences

POLAND

Hanna Kowalska

PhD, DrSc Prof. of WULS

Warsaw University of Life Sciences

POLAND

Sabina Galus

POLAND

Karolina Szulc

Warsaw University of Life Sciences

POLAND

Agata Marzec

PhD, DrSc Associate Professor

Warsaw University of Life Sciences

POLAND

Rafał Wołosiak

POLAND

Joanna Bryś

Warsaw University of Life Sciences

POLAND

Monika Janowicz

Research Interests

Contact this professor

Articles (19)

Application of chokeberry pomace as pectin substitute in nonconventional freeze-dried snacks: physicochemical characteristics of the products

Development and physicochemical characteristics of multicomponent freeze-dried snacks obtained with blackcurrant pomace powder and calcium ions as structuring agents

The Effect of Storage Time and Temperature on Quality Changes in Freeze-Dried Snacks Obtained with Fruit Pomace and Pectin Powders as a Sustainable Approach for New Product Development

Analysis of the Effect of Vegetable Broth Addition to a Gelatin Pork Edible Film and Coating Method on Select Physical Properties of Freeze-Dried Coated Vegetable Bars

Effect of Drying Conditions and Jojoba Oil Incorporation on the Selected Physical Properties of Hydrogel Whey Protein-Based Edible Films

Development and Characteristics of Protein Edible Film Derived from Pork Gelatin and Beef Broth

Investigation of the Structure-Forming Potential of Protein Components in the Reformulation of the Composition of Edible Films

Adsorption of Zearalenone by Aureobasidium pullulans Autolyzed Biomass Preparation and Its Detoxification Properties in Cultures of Saccharomyces cerevisiae Yeast

Correction: Antimicrobial and prebiotic activity of mannoproteins isolated from conventional and nonconventional yeast species—the study on selected microorganisms

Effect of the Freeze-Dried Mullein Flower Extract (<i>Verbascum nigrum</i> L.) Addition on Oxidative Stability and Antioxidant Activity of Selected Cold-Pressed Oils

Sous-Vide as an Innovative and Alternative Method of Culinary Treatment of Chicken Breast in Terms of Product Quality and Safety

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

Antioxidant Activity of Coffee Components Influenced by Roast Degree and Preparation Method

Physical and Chemical Properties of Vegetable Films Based on Pumpkin Purée and Biopolymers of Plant and Animal Origin

The Potential of Edible Films, Sheets, and Coatings Based on Fruits and Vegetables in the Context of Sustainable Food Packaging Development

Antimicrobial and prebiotic activity of mannoproteins isolated from conventional and nonconventional yeast species—the study on selected microorganisms

The sorption properties, structure and shrinkage of freeze-dried multi-vegetable snack bars in the aspect of the environmental water activity

Rheological Properties of Film-Forming Dispersions of Selected Biopolymers Used for Packaging Films or Food Coating

Analysis of selected functional properties, resource demands, and energy consumption of freeze‐dried vegetable snacks

Collaborators (10)

Edyta Symoniuk

Małgorzata Nowacka

Anna Bzducha-Wróbel

Katarzyna Pobiega

Hanna Kowalska

Sabina Galus

Karolina Szulc

Agata Marzec

Rafał Wołosiak

Joanna Bryś

How do I reach out?

Meet Kite AI