{"id":183370,"date":"2021-07-23T10:04:03","date_gmt":"2021-07-23T08:04:03","guid":{"rendered":"https:\/\/up.lublin.pl\/?p=183370"},"modified":"2021-07-23T10:05:02","modified_gmt":"2021-07-23T08:05:02","slug":"dr-hab-dariusz-m-stasiak-associate-professor","status":"publish","type":"post","link":"https:\/\/up.lublin.pl\/en\/blog\/dr-hab-dariusz-m-stasiak-associate-professor\/","title":{"rendered":"Dr hab. Dariusz M. Stasiak, Associate Professor"},"content":{"rendered":"\t\t
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Dr hab. Dariusz M. Stasiak, Associate Professor<\/h4>\n

Faculty of Food Science and Biotechnology
dariusz.stasiak@up.lublin.pl<\/a>
phone no. 81-462-33-43<\/p>\n

Characteristics of the conducted research<\/h4>\n
    \n
  1. Meat technology<\/li>\n
  2. Physical properties of food<\/li>\n
  3. Ultrasound in food processing<\/li>\n<\/ol>\n

    \u00a0<\/h4>\n

    Publications<\/h4>\n
      \n
    1. Influence of sonication and Taraxacum officinale addition on the antioxidant and anti-ACE activity of protein extracts from sous vide beef marinated with sour milk and after in vitro digestion. [AUT.] PAULINA K\u0118SKA, [AUT. KORESP.] KAROLINA W\u00d3JCIAK, [AUT.] DARIUSZ M. STASIAK. Molecules (Basel,Online) 2020 Vol. 25 Issue 20 Article Number 4692, DOI: 10.3390\/molecules25204692<\/li>\n
    2. The influence of sonication time on the biogenic amines formation as a critical point in uncured dry-fermented beef manufacturing. [AUT. KORESP.] KAROLINA W\u00d3JCIAK, [AUT.] DARIUSZ M. STASIAK, JOANNA STADNIK, KAROLINA FERYSIUK, ANNA KONONIUK. Int. J. Food Sci. 2019 Vol. 54 Issue 1 s. 75-83, DOI: 10.1111\/ijfs.13906<\/li>\n
    3. Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide. [AUT. KORESP.] AGNIESZKA LATOCH, [AUT.] JUSTYNA LIBERA, DARIUSZ M. STASIAK. Acta Sci. Pol. Technol. Aliment. 2019 Vol. 18 Nr 2 s. 163-171, DOI: 10.17306\/J.AFS.2019.0642<\/li>\n<\/ol>\n <\/div>\n\t\t\t\t\t\t <\/div>\n\t\t\t\t
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      Dr hab. Dariusz M. Stasiak, Associate Professor Faculty of Food Science and Biotechnologydariusz.stasiak@up.lublin.plphone no. 81-462-33-43 Characteristics of the conducted research Meat technology Physical properties of food Ultrasound in food processing \u00a0 Publications Influence of sonication and Taraxacum officinale addition on the antioxidant and anti-ACE activity of protein extracts from sous vide beef marinated with sour […]<\/p>\n","protected":false},"author":2,"featured_media":173738,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[5551],"tags":[],"_links":{"self":[{"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/posts\/183370"}],"collection":[{"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/comments?post=183370"}],"version-history":[{"count":4,"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/posts\/183370\/revisions"}],"predecessor-version":[{"id":183374,"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/posts\/183370\/revisions\/183374"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/media\/173738"}],"wp:attachment":[{"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/media?parent=183370"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/categories?post=183370"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/up.lublin.pl\/en\/wp-json\/wp\/v2\/tags?post=183370"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}