The Assessment of the Possibility of Using Ethanol and Ultrasound to Design the Properties of Dried Carrot Tissue by Magdalena Dadan, Malgorzata Nowacka

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Influence of High-Pressure Homogenization on the Physicochemical Properties and Betalain Pigments of Red Beetroot (<i>Beta vulgaris</i> L.) Juice by Bartosz Kruszewski, Ewa Domian, Małgorzata Nowacka

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Current Applications of Ultrasound in Fruit and Vegetables Osmotic Dehydration Processes by Małgorzata Nowacka, Magdalena Dadan, Urszula Tylewicz

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Drying Technologies in Food Processing by Małgorzata Nowacka, Magdalena Dadan, Urszula Tylewicz

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The Potential of Edible Films, Sheets, and Coatings Based on Fruits and Vegetables in the Context of Sustainable Food Packaging Development by Monika Janowicz, Sabina Galus, Agnieszka Ciurzyńska, Małgorzata Nowacka

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Sustainable Approach for Development Dried Snack Based on <i>Actinidia deliciosa</i> Kiwifruit by Malgorzata Nowacka, Cinzia Mannozzi, Marco Dalla Rosa, Urszula Tylewicz

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Effect of the Pulsed Electric Field Treatment on Physical, Chemical and Structural Changes of Vacuum Impregnated Apple Tissue in Aloe Vera Juices by Magdalena Trusinska, Federico Drudi, Katarzyna Rybak, Urszula Tylewicz, Malgorzata Nowacka

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Investigation of the Structure-Forming Potential of Protein Components in the Reformulation of the Composition of Edible Films by Monika Janowicz, Sabina Galus, Karolina Szulc, Agnieszka Ciurzyńska, Małgorzata Nowacka

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Combined effect of ultrasound and vacuum impregnation for the modification of apple tissue enriched with aloe vera juice by Magdalena Trusinska, Katarzyna Rybak, Federico Drudi, Urszula Tylewicz, Malgorzata Nowacka

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Development and Characteristics of Protein Edible Film Derived from Pork Gelatin and Beef Broth by Agnieszka Ciurzyńska, Monika Janowicz, Magdalena Karwacka, Małgorzata Nowacka, Sabina Galus

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Foam-mat convective drying of kiwiberry (Actinidia arguta) pulp by Radosław Bogusz, Artur Wiktor, Małgorzata Nowacka, Joanna Ćwintal, Ewa Gondek

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The Influence of Pulsed Electric Field and Air Temperature on the Course of Hot-Air Drying and the Bioactive Compounds of Apple Tissue by Agnieszka Ciurzynska, Magdalena Trusinska, Katarzyna Rybak, Artur Wiktor, Malgorzata Nowacka

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The Quality of Red Bell Pepper Subjected to Freeze-Drying Preceded by Traditional and Novel Pretreatment by Katarzyna Rybak, Artur Wiktor, Dorota Witrowa-Rajchert, Oleksii Parniakov, Małgorzata Nowacka

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The Effect of Traditional and Non-Thermal Treatments on the Bioactive Compounds and Sugars Content of Red Bell Pepper by Katarzyna Rybak, Artur Wiktor, Dorota Witrowa-Rajchert, Oleksii Parniakov, Małgorzata Nowacka

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The Quality of Infrared Rotary Dried Terebinth (<i>Pistacia atlantica</i> L.)-Optimization and Prediction Approach Using Response Surface Methodology by Mohammad Kaveh, Yousef Abbaspour-Gilandeh, Ebrahim Taghinezhad, Dorota Witrowa-Rajchert, Małgorzata Nowacka

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Effect of Ultrasound-Assisted Freezing on the Crystal Structure of Mango Sorbet by Anna Kamińska-Dwórznicka, Anna Kot, Ewa Jakubczyk, Magdalena Buniowska-Olejnik, Małgorzata Nowacka

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The Effect of Ultrasound and Pulsed Electric Field on the Osmotic Dehydration Process of Strawberries by Katarzyna Pobiega, Aleksandra Matys, Magdalena Trusinska, Katarzyna Rybak, Dorota Witrowa-Rajchert, Malgorzata Nowacka

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Shaping the Properties of Osmo-Dehydrated Strawberries in Fruit Juice Concentrates by Hanna Kowalska, Magdalena Trusinska, Katarzyna Rybak, Artur Wiktor, Dorota Witrowa-Rajchert, Malgorzata Nowacka

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The Influence of Polyols on the Process Kinetics and Bioactive Substance Content in Osmotic Dehydrated Organic Strawberries by Artur Wiktor, Magdalena Chadzynska, Katarzyna Rybak, Magdalena Dadan, Dorota Witrowa-Rajchert, Malgorzata Nowacka

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Design of Healthy Snack Based on Kiwifruit by Urszula Tylewicz, Malgorzata Nowacka, Katarzyna Rybak, Kinga Drozdzal, Marco Dalla Rosa, Massimo Mozzon

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