M
Monika Kordowska-Wiater
Researcher at University of Life Sciences in Lublin
Publications - 44
Citations - 567
Monika Kordowska-Wiater is an academic researcher from University of Life Sciences in Lublin. The author has contributed to research in topics: Biology & Probiotic. The author has an hindex of 11, co-authored 35 publications receiving 352 citations.
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Characterization of films based on chitosan lactate and its blends with oxidized starch and gelatin.
TL;DR: The structural, physicochemical and antimicrobial properties of films based on CHL, oxidized potato starch (OPS), and gelatin (GEL) were investigated and CHL films were the only ones that exhibited antibacterial efficiency.
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Release kinetics and antimicrobial properties of the potassium sorbate-loaded edible films made from pullulan, gelatin and their blends
Dariusz Kowalczyk,Monika Kordowska-Wiater,Monika Karaś,Emil Zięba,Monika Mężyńska,Agnieszka Ewa Wiącek +5 more
TL;DR: In this paper, the effect of increasing concentrations (0, 0.5, 1, 2% w/w) of potassium sorbate (KS) on the release and antimicrobial properties of edible films based on pullulan (PUL), gelatin (GEL) and their blends (75/25, 50/50, and 25/75) was investigated.
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Optimization of medium composition for enhancing growth of Lactobacillus rhamnosus PEN using response surface methodology
Magdalena Polak-Berecka,Adam Wasko,Monika Kordowska-Wiater,Marcin Podlesny,Zdzisław Targoński,Agnieszka Kubik-Komar +5 more
TL;DR: In comparison to MRS broth the optimal medium contained fewer ingredients and in modified amounts but Lb.
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Effect of carboxymethylcellulose/candelilla wax coating containing potassium sorbate on microbiological and physicochemical attributes of pears
TL;DR: In this paper, a post-cold-storage treatment to prevent fungal infections in pears stored under simulated retail display conditions was evaluated, and the effect of coating on the physiology and biochemistry of pears was investigated.
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Probiotic and Potentially Probiotic Yeasts-Characteristics and Food Application.
TL;DR: In this paper, the first probiotic yeast Saccharomyces cerevisiae var. boulardii, its characteristics, pro-healthy activities and application in functional food production are reviewed.