Natalia Szarek- Rzeszów University
Natalia Szarek
- Rzeszów University
About
3
Publications
133
Reads
How we measure 'reads'
A 'read' is counted each time someone views a publication summary (such as the title, abstract, and list of authors), clicks on a figure, or views or downloads the full-text. Learn more
10
Citations
Introduction
Current institution
Publications
Publications (3)
![Total viable count [log CFU/g] in raw peppers and after sous vide heat...](publication/388429659/figure/tbl1/AS:11431281305904322@1738053637034/Total-viable-count-log-CFU-g-in-raw-peppers-and-after-sous-vide-heat-treatment-during_Q320.jpg)
This study aimed to evaluate the effect of sous vide heat treatment and different packaging methods on the microbiological quality of red peppers (Capsicum annuum L.) during their refrigerated storage. Peppers of the Roberta variety were used in the study. The heat treatment of the peppers was carried out under vacuum conditions for all the packagi...
The purpose of this study was to determine the content of certain phenolic compounds, antioxidant activity, pressing efficiency, extract content, and sugars in celeriac juices obtained from the pulp after α-amylase treatment from Aspergillus oryzae. The test material consisted of peeled and unpeeled celery pulp kept at a temperature of 25 °C with a...
Peeled and unpeeled celeriac pulp was macerated with pectinase from Rhizopus sp. at 25 °C for 30 and 60 min. Peeling, enzyme addition, and maceration time significantly affected the quality characteristics of the juice. The juice obtained from peeled celeriac was characterized by higher pressing yield, sucrose content, and antioxidant activity (ABT...
