Jakub Biegalski

About

Work

University of Life Sciences in Poznań
|

PhD Student

Poland

→

Education

University of Life Sciences in Poznań
Poland

→

M.Sc.

University of Life Sciences in Poznań
Poland

→

Eng.

Publications

Insight into the potato protein-based vegan cheese: A comprehensive study on physicochemical, mechanical and molecular properties

Published by

Food Science and Technology International

Summary

journal-article

Innovative Covering Liquids Stabilising Water–Fat Leachate from Fresh Mozzarella Cheese Used as Pizza Topping

Published by

Foods

Summary

journal-article

Innovative Covering Liquids Stabilising Water–Fat Leachate from Fresh Mozzarella Cheese Used as Pizza Topping

Published by

Foods

Summary

journal-article

Innovative Covering Liquids Stabilising Water–Fat Leachate from Fresh Mozzarella Cheese Used as Pizza Topping

Published by

Foods

Summary

journal-article

The influence of the texture and color of goat’s salad cheese on the emotional reactions of consumers compared to cow’s milk cheese and Feta cheese

Published by

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Summary

journal-article

Production of Sensorily Acceptable Pasta Filata Cheese with Partial Substitution of Sheep’s Milk Powder in Different Forms

Published by

Foods

Summary

journal-article

Production of Sensorily Acceptable Pasta Filata Cheese with Partial Substitution of Sheep’s Milk Powder in Different Forms

Published by

Foods

Summary

journal-article

Production of Sensorily Acceptable Pasta Filata Cheese with Partial Substitution of Sheep’s Milk Powder in Different Forms

Published by

Foods

Summary

journal-article

Fruit Powder Analysis Using Machine Learning Based on Color and FTIR-ATR Spectroscopy—Case Study: Blackcurrant Powders

Published by

Applied Sciences

Summary

journal-article

Fruit Powder Analysis Using Machine Learning Based on Color and FTIR-ATR Spectroscopy—Case Study: Blackcurrant Powders

Published by

Applied Sciences

Summary

journal-article

The influence of the texture and color of goat’s salad cheese on the emotional reactions of consumers compared to cow’s milk cheese and Feta cheese

Published by

European Food Research and Technology

Summary

journal-article

Effect of Packaging and Portioning on the Dynamics of Water–Fat Serum Release from Fresh Pasta Filata Soft Cheese

Published by

Foods

Summary

journal-article

Effect of Packaging and Portioning on the Dynamics of Water–Fat Serum Release from Fresh Pasta Filata Soft Cheese

Published by

FOODS

Summary

journal-article

Effect of Packaging and Portioning on the Dynamics of Water–Fat Serum Release from Fresh Pasta Filata Soft Cheese

Published by

Foods

Summary

journal-article

Produkty z mleka owczego w kontekście oczekiwań konsumentów

Published by

Zagadnienia Doradztwa Rolniczego

Summary

journal-article

Colour and textural typologies of goat cream butter with sea buckthorn (Hippophae rhamnoides L.) puree: instrumental, sensory, and consumer input for product development

Published by

Mljekarstvo

Summary

journal-article

Dynamika uwalniania serwatki z rozdrobnionego miękkiego sera typu pasta filata pakowanego próżniowo

Published by

Ogólnopolska Konferencja Doktorantów 2021

Summary

conference-paper

Effect of honeydew honey addition on the water activity and water holding capacity of kefir in the context of its sensory acceptability

Published by

Scientific Reports

Summary

journal-article

Milk fermentation affects amino acid and fatty acid profile of mare milk from Polish Coldblood mares

Published by

INTERNATIONAL DAIRY JOURNAL

Summary

journal-article

Milk fermentation affects amino acid and fatty acid profile of mare milk from Polish Coldblood mares

Published by

International Dairy Journal

Summary

journal-article

The Effect of Freezing Sheep’s Milk on the Meltability, Texture, Melting and Fat Crystallization Profiles of Fresh Pasta Filata Cheese

Published by

Animals

Summary

journal-article

The Effect of Freezing Sheep’s Milk on the Meltability, Texture, Melting and Fat Crystallization Profiles of Fresh Pasta Filata Cheese

Published by

Animals

Summary

journal-article

The Effect of Freezing Sheep’s Milk on the Meltability, Texture, Melting and Fat Crystallization Profiles of Fresh Pasta Filata Cheese

Published by

Animals

Summary

journal-article

Detection of bacterial etiology using bioluminescence method on cup lids due to the change in their frequency of use - short communication

Published by

ELECTRONIC JOURNAL OF POLISH AGRICULTURAL UNIVERSITIES

Summary

journal-article

Dyslokacja aktywności wody w różnych warstwach sera z masy parzonej

Published by

XII Interdyscyplinarna Konferencja Naukowa TYGIEL 2020: Interdyscyplinarność kluczem do rozwoju

Summary

conference-paper

Ilość ATP zmierzona na podstawie bioluminescencji na wieczkach kubków jednorazowych po kawie z mlekiem jako narzędzie do zmniejszenia obciążenia środowiska odpadami z tworzyw sztucznych

Published by

XII Interdyscyplinarna Konferencja Naukowa TYGIEL 2020: Interdyscyplinarność kluczem do rozwoju

Summary

conference-paper

Water activity of smoked pasta filata cheese during storage

Published by

ELECTRONIC JOURNAL OF POLISH AGRICULTURAL UNIVERSITIES

Summary

journal-article