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The objective of this research was to determine the influence of controlled atmosphere and controlled atmosphere with the addition of tea tree or cardamom essential oil on the kinetics of changes in vitamin C content, chlorophyll pigments and on the total number of microorganisms and anaerobic titre during storage of two cultivars of savoy cabbage: ‘OWASA’ and ‘WIROSA’. The cabbage was stored at 0–1°C...
The objective of this paper was to investigate the influence of pH on rheological properties and meltability of processed cheese analogs obtained only from acid casein and partially replaced by different whey products. Hardness of processed cheese analogs obtained only on the base of acid casein was very high at pH 4.5–5.0, however decreased significantly with an increase of pH values. Addition of...
In the paper the results of chosen cooking quality measurements of precooked pasta with emulsifiers addition are presented. The influence of glycerol monostearate and lecithin addition in the amount of 0.25%, 0.5%, 0.75% and 1% of flour weight were tested. The expansion ratio, water absorption, cooking losses, minimal preparation time and sensory assessment of dry and hydrated samples were performed...
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