Zobrazeno 1 - 10
of 84
pro vyhledávání: '"Aneta Brodziak"'
Publikováno v:
Mljekarstvo, Vol 73, Iss 2, Pp 95-104 (2023)
The aim of the research was to assess the content of components showing antioxidant activity in the milk of Holstein-Friesian cows and changes in the total antioxidant status during subsequent lactations and their stages. The material for analysis co
Externí odkaz:
https://doaj.org/article/edf1196b705a4f3bac0824bed1ceb7ba
Publikováno v:
Songklanakarin Journal of Science and Technology (SJST), Vol 44, Iss 3, Pp 619-626 (2022)
Lactose-free products are an example of an emergent, innovative product on the milk market, with particular properties targeted at a specific group of consumers. Trends indicate that the value of the global lactose-free market will increase. The aim
Externí odkaz:
https://doaj.org/article/ec1d7bc8df9a450f899cf4766590d9f1
Publikováno v:
Applied Sciences, Vol 13, Iss 18, p 10469 (2023)
The aim of the study was to assess the potential of milk from herbal blend-fed cows to be used for the production of yogurts exhibiting increased antioxidant potential with regard to the duration of refrigerated storage of the products. Bulk milk (co
Externí odkaz:
https://doaj.org/article/c9f38c4c54d24754a785bd35a8330608
Publikováno v:
Foods, Vol 12, Iss 15, p 2929 (2023)
Given the availability of molecular tools, population studies increasingly include the gen-diet interactions in their considerations. The use of these interactions allows for the obtaining of more uniform research groups. In practice, this translates
Externí odkaz:
https://doaj.org/article/61757bf9a9b94b7899ae0c8bc0cd2e43
Publikováno v:
Animals, Vol 13, Iss 12, p 2013 (2023)
The aim of this study was to assess the effect of the addition of a standardized herbal mixture to the feed ration for Holstein-Friesian cows on the antioxidant capacity of milk. The study was carried out on a farm specialized in breeding dairy cattl
Externí odkaz:
https://doaj.org/article/f1f49fc31c3b4ef484953b2073018534
Publikováno v:
Animals, Vol 13, Iss 10, p 1610 (2023)
The stability of fortified yoghurts during refrigerated storage is important for industry and the consumer. The aim of the study was to evaluate the nutritional value, microbiological quality, organoleptic properties, and structure of natural yoghurt
Externí odkaz:
https://doaj.org/article/fcc4c0eb88734c0392f2b7c4d3fc081f
Publikováno v:
Foods, Vol 12, Iss 6, p 1275 (2023)
Nowadays, consumers pay particular attention to the quality of the products they buy. They also expect a high level of innovation. Hence, the offer from the dairy sector is increasingly focusing on the use of various additives with proven health bene
Externí odkaz:
https://doaj.org/article/ef8b478e58c14e59a4e6a46092902c89
Publikováno v:
Mljekarstvo, Vol 70, Iss 3, Pp 210-220 (2020)
The aim of the study was to assess the nutritional value of milk based on its chemical composition and content of selected minerals and to determine the coagulation properties of raw milk from native Polish breeds, i.e. the Polish Red and the White-b
Externí odkaz:
https://doaj.org/article/3e5bf8b1a68a4ebdb1eb20119ed90054
Publikováno v:
Foods, Vol 12, Iss 1, p 70 (2022)
The aim of the study is to present a review of literature data on lactoferrin’s characteristics, applications, and multiple health-promoting properties, with special regard to nutrigenomics and nutrigenetics. The article presents a new approach to
Externí odkaz:
https://doaj.org/article/70ec000c29ed4324b766b22a7b92e71e
Publikováno v:
Mljekarstvo, Vol 69, Iss 2, Pp 98-107 (2019)
The objective of the present research was to analyse the protein fraction content in milk, with particular regard to whey proteins, in dependence on the cows’ feeding system (group 1 - extensive, 2 - semi-intensive, 3 - intensive) and production se
Externí odkaz:
https://doaj.org/article/19c609edf29647cd98ecbd77f36208db