Monika Wereńska

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Assistant Professor

Uniwersytet Mikołaja Kopernika Wydział Nauk Ekonomicznych i Zarządzania

Poland

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About

Dr. Monika Wereńska is an Assistant Professor at Uniwersytet Ekonomiczny we Wroclawiu in Poland. Her research areas focus on the functional and sensory properties of goose meat, particularly in relation to various cooking methods such as sous-vide and microwave. She has published extensively on the effects of cooking techniques on the nutritional quality and oxidation changes in meat, as well as on innovative solutions for oil production.

Recent Grants

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Ocena możliwości zastosowania liści roślin niekonwencjonalnych do stabilizacji procesów utleniania modelowych wyrobów mięsnych

Open Date: 2019-12-01

Close Date: 2020-12-01

Articles (11)

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2024

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2023

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2023

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2023

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2023

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2022

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2022

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Marta (Kołodziej) Bochniak

Assistant Professor

Wroclaw University of Economics and Business

POLAND

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Monika Wereńska

Research Interests

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About

Recent Grants

Articles (11)

Effect of different sous-vide cooking temperature-time combinations on the functional and sensory properties of goose meat

Comparative study on the effects of sous-vide, microwave cooking, and stewing on functional properties and sensory quality of goose meat

Impact of frozen storage on some functional properties and sensory evaluation of goose meat

Technological properties, chemical composition, texture profile, and sensory evaluation of goose muscles from Polish native breeds

The effects of sous-vide, microwave cooking and stewing of goose meat on fatty acid profile and lipid indices

The Effects of Sous Vide, Microwave Cooking, and Stewing on Some Quality Criteria of Goose Meat

Impact of frozen storage on fatty acid profile in goose meat

Reuse of Bleaching Earth: The Green Solution for Rapeseed Oil Producers

Impact of frozen storage on oxidation changes of some components in goose meat

Impact of various types of heat processing on the energy and nutritional values of goose breast meat

Fatty acid profile and health lipid indicies of goose meat in relation to various types of heat treatment

Collaborators (6)

Zuzanna Goluch

Kamil Czwartkowski

Andrzej Okruszek

Paweł Krzaczek

Gabriela Haraf

Marta (Kołodziej) Bochniak

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