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Małgorzata Kowalska
Kazimierz Pułaski University of Technology and Humanities in Radom
Organic chemistryChemistryEnzymatic interesterificationEmulsionFood science
66Publications
6H-index
132Citations
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Publications 67
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#2Magdalena WoźniakH-Index: 1
Last. Mariola Kozłowska (Warsaw University of Life Sciences)H-Index: 7
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The study aims to investigate the physicochemical properties and stability of the dispersion systems containing structured fats as a fatty base. In this work, calf tallow and pumpkin seed oil blends were chemically interesterified at various ratios (9:1, 3:1, 3:2, 3:3, 2:3, and 1:3) to produce structured lipids. Fatty acids composition, polar and nonpolar fraction content, and acid value were determined for the raw fats and interesterified blends. Afterwards, selected blends were applied in emul...
1 CitationsSource
#1Mariola Kozłowska (Warsaw University of Life Sciences)H-Index: 7
#2Anna Zbikowska (Warsaw University of Life Sciences)H-Index: 5
Last. Małgorzata KowalskaH-Index: 6
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This study aimed at determining the effect of aqueous ethanolic extracts from lemon balm, hyssop and nettle, and butylated hydroxyanisole (BHA) on properties of shortbread cookies. This was achieved by instrumental measurements of color and sensory properties of the cookies directly after baking and by determination of peroxide (PV) and p-anisidine (p-AnV) values, and specific extinction coefficients (K232 and K268 values) for fat extracted from the cookies stored for 3 months at room temperatur...
1 CitationsSource
ABSTRACT Because potentially harmful trans fatty acids (TFAs) should be eliminated from the diet, each country should have updated estimates of TFA content in food. The purpose of the study was to ...
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#2Magdalena WoźniakH-Index: 1
Last. Anna Żbikowska (Warsaw University of Life Sciences)H-Index: 7
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AbstractThe aim of this work was to obtain and evaluate the stability of new emulsion systems, in which diacylglycerols derived from enzymatic interesterification of mutton tallow with hemp oil wer...
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ABSTRACTThe aim of the study was to perform modification of fats to obtain new products, which were used as a fatty basis of model emulsions. The second objective was to assess the stability of the prepared emulsions. For this purpose, turkey fat, chicken fat, and mutton tallow were used and enzymatically inter-esterified with hemp oil. Enzymatic interesterification was performed using a selective catalyst – Lipozyme IR RM. The obtained fat mixtures before and after interesterification were asse...
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#1Anna Zbikowska (Warsaw University of Life Sciences)H-Index: 5
#2Mariola Kozłowska (Warsaw University of Life Sciences)H-Index: 7
Last. Milena Kupiec (Warsaw University of Life Sciences)H-Index: 1
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Fragile cookies are one of the most popular high-fat cereal products. Products of this type with added oat flakes may be labeled with a nutrition claim and may be included in functional foods. Fat from oat flakes and which is a recipe ingredient of cookies undergoes degradation during storage which leads to the formation of harmful oxidation products and sensory changes in products. The aim of this study was to determine the effect of green tea extracts (GT), blackcurrant (BC) seeds and nettles ...
2 CitationsSource
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