Dorota Witrowa-Rajchert
Dorota Witrowa-Rajchert
Profesor, SGGW
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Current applications and new opportunities for the use of pulsed electric fields in food science and industry
FJ Barba, O Parniakov, SA Pereira, A Wiktor, N Grimi, N Boussetta, ...
Food Research International 77, 773-798, 2015
Drying of ultrasound pretreated apple and its selected physical properties
M Nowacka, A Wiktor, M Śledź, N Jurek, D Witrowa-Rajchert
Journal of Food Engineering 113 (3), 427-433, 2012
Effect of ultrasound treatment on the water state in kiwifruit during osmotic dehydration
M Nowacka, U Tylewicz, L Laghi, M Dalla Rosa, D Witrowa-Rajchert
Food Chemistry 144, 18-25, 2014
Effect of drying method on the microstructure and physical properties of dried apples
D Witrowa-Rajchert, M Rząca
Drying Technology 27 (7-8), 903-909, 2009
Drying kinetics of apple tissue treated by pulsed electric field
A Wiktor, M Iwaniuk, M Śledź, M Nowacka, T Chudoba, ...
Drying Technology 31 (1), 112-119, 2013
Selected emerging technologies to enhance the drying process: A review
D Witrowa-Rajchert, A Wiktor, M Sledz, M Nowacka
Drying Technology 32 (11), 1386-1396, 2014
Spray-drying of α-amylase—The effect of process variables on the enzyme inactivation
K Samborska, D Witrowa-Rajchert, A Gonçalves
Drying Technology 23 (4), 941-953, 2005
Rehydration properties of dried plant tissues
D Witrowa‐Rajchert, PP Lewicki
International journal of food science & technology 41 (9), 1040-1046, 2006
Ultrasound as a pretreatment method to improve drying kinetics and sensory properties of dried apple
A Fijalkowska, M Nowacka, A Wiktor, M Sledz, D Witrowa‐Rajchert
Journal of Food Process Engineering 39 (3), 256-265, 2016
The impact of pulsed electric field treatment on selected bioactive compound content and color of plant tissue
A Wiktor, M Sledz, M Nowacka, K Rybak, T Chudoba, W Lojkowski, ...
Innovative Food Science & Emerging Technologies 30, 69-78, 2015
The effect of pulsed electric field on drying kinetics, color, and microstructure of carrot
A Wiktor, M Nowacka, M Dadan, K Rybak, W Lojkowski, T Chudoba, ...
Drying technology 34 (11), 1286-1296, 2016
Rehydracja jako wskaźnik zmian zachodzących w tkance roślinnej w czasie suszenia
D Witrowa-Rajchert
Fundacja Rozwój SGGW, 1999
The impact of ultrasound and steam blanching pre-treatments on the drying kinetics, energy consumption and selected properties of parsley leaves
M Sledz, A Wiktor, K Rybak, M Nowacka, D Witrowa-Rajchert
Applied Acoustics 103, 148-156, 2016
The effect of pulsed electric field treatment on immersion freezing, thawing and selected properties of apple tissue
A Wiktor, M Schulz, E Voigt, D Witrowa-Rajchert, D Knorr
Journal of Food Engineering 146, 8-16, 2015
Effect of ultrasound treatment during osmotic dehydration on bioactive compounds of cranberries
M Nowacka, A Fijalkowska, M Dadan, K Rybak, A Wiktor, ...
Ultrasonics 83, 18-25, 2018
Selected chemical and physico-chemical properties of microwave-convective dried herbs
M Śledź, M Nowacka, A Wiktor, D Witrowa-Rajchert
Food and Bioproducts Processing 91 (4), 421-428, 2013
Influence of microwave-convective drying of chlorophyll content and colour of herbs
M Sledz, D Witrowa-Rajchert
Acta Agrophysica 19 (4), 2012
The influence of immersion and contact ultrasound treatment on selected properties of the apple tissue
A Wiktor, M Sledz, M Nowacka, K Rybak, D Witrowa-Rajchert
Applied Acoustics 103, 136-142, 2016
Changes of structure during rehydration of dried apples
PP Lewicki, D Witrowa-Rajchert, J Mariak
Journal of Food Engineering 32 (4), 347-350, 1997
Pulsed electric field pretreatment for osmotic dehydration of apple tissue: Experimental and mathematical modeling studies
A Wiktor, M Śledź, M Nowacka, T Chudoba, D Witrowa-Rajchert
Drying Technology 32 (4), 408-417, 2014
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