Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Agata Znamirowska-Piotrowska"'
Publikováno v:
Foods, Vol 13, Iss 19, p 3160 (2024)
Incorporating plant protein isolates into milk can enhance probiotic culture growth by providing essential nutrients and altering the physicochemical properties of fermented milk. This study investigated the effects of adding 1.5% or 3.0% soy, pea, a
Externí odkaz:
https://doaj.org/article/0101437bac94489283d0eecb3ffd159d
Autor:
Magdalena Buniowska-Olejnik, Jakub Urbański, Artur Mykhalevych, Pawel Bieganowski, Agata Znamirowska-Piotrowska, Miroslava Kačániová, Maciej Banach
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
Curcumin is a nutraceutical with unique anti-inflammatory, anti-oxidative, and antimicrobial properties. In this study, we aimed to examine the advantages of the use of water dispersible and highly bioavailable form of standardized turmeric extract (
Externí odkaz:
https://doaj.org/article/4daa9c8f564a48c8b14f425fbc81a1e8
Autor:
Małgorzata Pawlos, Agata Znamirowska-Piotrowska, Magdalena Kowalczyk, Grzegorz Zaguła, Katarzyna Szajnar
Publikováno v:
Foods, Vol 12, Iss 19, p 3703 (2023)
Calcium can be added to cheese milk to influence the coagulation process and to increase cheese yield. Calcium compounds used in the dairy industry show substantial differences in their practical application. Therefore, this study aimed to evaluate t
Externí odkaz:
https://doaj.org/article/21d7e6063f0d4fb28b82fd2f503eb3a9
Autor:
Magdalena Kowalczyk, Agata Znamirowska-Piotrowska, Magdalena Buniowska-Olejnik, Grzegorz Zaguła, Małgorzata Pawlos
Publikováno v:
Nutrients, Vol 15, Iss 14, p 3230 (2023)
To determine the potential bioavailability of macroelements (Ca, Mg, P, K), probiotic ice cream samples (Lactaseibacillus paracasei L-26, Lactobacillus casei 431, Lactobacillus acidophilus LA-5, Lactaseibacillus rhamnosus and Bifidobacterium animalis
Externí odkaz:
https://doaj.org/article/5d85f86a221c4000bcf124e3e8b2a46b
Publikováno v:
Nutrients, Vol 15, Iss 14, p 3241 (2023)
Microbial tolerance of digestive stresses depends not only on the bacterial strain but also on the structure and physicochemical properties of the supply chain and the foods that contain it. In the present study, we aimed to evaluate the effects of t
Externí odkaz:
https://doaj.org/article/f867a178363541f1a0a57c822230b31a
Autor:
Magdalena Buniowska-Olejnik, Artur Mykhalevych, Galyna Polishchuk, Victoria Sapiga, Agata Znamirowska-Piotrowska, Anna Kot, Anna Kamińska-Dwórznicka
Publikováno v:
Molecules, Vol 28, Iss 7, p 2924 (2023)
The work is devoted to the study of the functional and technological properties of oat β-glucan in low-fat milky ice cream (2% fat) in comparison with the stabilization system Cremodan® SI 320. β-glucan (0.5%) has a greater effect on the cryoscopi
Externí odkaz:
https://doaj.org/article/fdce24f0ca7a4f3d9257a0fc40d88e5d
Publikováno v:
Molecules, Vol 28, Iss 2, p 657 (2023)
Recently, increasing attention has been focused on developing new products based on goat’s milk. Consumers positively perceive fermented goat’s milk products as health-promoting due to their nutritional value, digestibility, and potential source
Externí odkaz:
https://doaj.org/article/c12a25d7804a460b832762a172c6af9a
Autor:
Magdalena Kowalczyk, Agata Znamirowska-Piotrowska, Magdalena Buniowska-Olejnik, Małgorzata Pawlos
Publikováno v:
Nutrients, Vol 14, Iss 21, p 4454 (2022)
We conducted a study to determine the survival of bacterial cells under in vitro digestion. For this purpose, ice cream mixes were prepared: control, with 4% inulin, 2.5% inulin and 1.5% apple fiber and 4% apple fiber. Each inoculum (pH = 4.60 ± 0.0
Externí odkaz:
https://doaj.org/article/e907b7ea2edd4a0aaa0ffb0cc0350a1b
Publikováno v:
Molecules, Vol 27, Iss 17, p 5523 (2022)
The stability of milk proteins is affected by changes in the pH value of milk, the heating temperature, and the addition of calcium compounds or chelating agents, which can cause alterations in calcium distribution. The purpose of this study was to d
Externí odkaz:
https://doaj.org/article/f9315b55ba7b4b0bbd7d332d4ebb65bd
Publikováno v:
Molecules, Vol 27, Iss 9, p 3028 (2022)
Collagen has become popular in dietary supplements, beverages and sports nutrition products. Therefore, the aim of this study was to evaluate the possibility of using various doses of collagen and collagen hydrolysate to produce probiotic sheep’s m
Externí odkaz:
https://doaj.org/article/c06335da9be14d738b2aeeaabfa743e7