Z. Pietrasik - Concepedia

Author

Z. Pietrasik

University of Saskatchewan

Also Known As

Z Pietrasik, Z. Pietrasik, Zbigniew Pietrasik

Publications

2.3K

Citations

H-Index

Concepts

All Affiliations

University of Saskatchewan Agriculture Food and Rural Development University of Wrocław Agriculture and Agri-Food Canada University of British Columbia

About

Z. Pietrasik is an author at University of Saskatchewan specializing in health sciences, food quality, and food technology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	18	19	1.3K
2	Engineering	4	4	575
3	Education	2	2	91
4	Natural Sciences	2	2	179
5	Medicine	1	1	24

Z. Pietrasik

Publications

2.2K

Citations

H-Index

Page 1

	Year	Citations
Physicochemical and textural properties of heat-induced pea protein isolate gels P.J. Shand, H. Ya, Z. Pietrasik, Food Chemistry Food ChemistryBiopolymer GelEngineeringBiochemistryProtein Folding	2006	413
Effect of fat content and soy protein/carrageenan mix on the quality characteristics of comminuted, scalded sausages Z. Pietrasik, Zbigniew Duda Meat Science NutritionQuality CharacteristicsFood CompositionAnimal NutritionFood Analysis	2000	167
Effect of content of protein, fat and modified starch on binding textural characteristics, and colour of comminuted scalded sausages Z. Pietrasik Meat Science Textural CharacteristicsFood ProcessingMeat QualityFood QualityFood Technology	1999	167
Utilization of pea flour, starch-rich and fiber-rich fractions in low fat bologna Z. Pietrasik, J. A. M. Janz Food Research International Food ChemistryNutritionFood CompositionPea FlourAgricultural Economics	2009	131
Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase Z. Pietrasik, Andrzej Jarmoluk, P.J. Shand LWT Food ChemistryBiochemistryBiotechnologyMicrobial TransglutaminaseAlternative Protein Source	2006	110
Influence of freezing and thawing on the hydration characteristics, quality, and consumer acceptance of whole muscle beef injected with solutions of salt and phosphate Z. Pietrasik, J. A. M. Janz Meat Science Animal PhysiologyNutritionAnimal ScienceConsumer AcceptanceWhole Muscle Beef	2008	103
Binding and textural properties of beef gels as affected by protein, κ-carrageenan and microbial transglutaminase addition Z. Pietrasik, Eunice C.Y. Li‐Chan Food Research International EngineeringBiochemistryNatural SciencesFood AnalysisBiotechnology	2002	102
Binding and textural properties of beef gels processed with κ-carrageenan, egg albumin and microbial transglutaminase Z. Pietrasik Meat Science Food ChemistryBiopolymer GelBiochemistryFood AnalysisBeef Gels	2003	93
Effect of blade tenderization and tumbling time on the processing characteristics and tenderness of injected cooked roast beef Z. Pietrasik, P.J. Shand Meat Science Processing CharacteristicsBlade TenderizationRoast BeefMeat QualityMeat Science	2003	82
Transglutaminase treatment of pea proteins: Effect on physicochemical and rheological properties of heat-induced protein gels P.J. Shand, H. Ya, Z. Pietrasik, Food Chemistry Biopolymer GelPea ProteinsBiochemistryNatural SciencesProtein Engineering	2007	77

Page 1