Iwona Szymańska

You are already at the latest version The sustainable management and valorization of agri-food by-products is a key challenge in the development of circular and resource-efficient food systems. This study aimed to evaluate the effect of adding varying amounts of black chokeberry (Aronia melanocarpa) pomace, a fruit processing by-product, on the quality of beef burgers. Pomace was incorporated at levels of 0.0%, 0.5%, 1.0%, 2.0%, and 3.0%.

1. Introduction Gold is an ideal candidate for modern industrial applications due to its high conductivity and resistance to electromigration, which makes it valued for use in electrical contacts [1,2]. Furthermore, this metal has attracted increasing attention for its plasmonic and optoelectronic applications, e.g., in direct nanoemitters or high-performance sensors, integrated optical circuits, and optoelectronic devices [3,4,5].

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