Publications by Agnieszka Janczewska-Dupczyk

Publications by authors named "Agnieszka Janczewska-Dupczyk"

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The impact of ι- and κ-carrageenan addition on freezing process and ice crystals structure of strawberry sorbet frozen by various methods.

Anna Kamińska-Dwórznicka Agnieszka Janczewska-Dupczyk Anna Kot Sylwia Łaba Katarzyna Samborska

J Food Sci

January 2020

The aim of this work was to study the influence of ι- and κ-carrageenan addition to strawberry sorbet prepared by various freezing methods (cryostat and conventional freezer) on freezing kinetics and ice crystals structure. Four variants of strawberry-based sorbet were prepared: with no additive, with 0.1% addition of ι- and κ-carrageenan, and 1:1 blend of both.

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