Zobrazeno 1 - 10
of 137
pro vyhledávání: '"Anna, Grygier"'
Autor:
Yolanda Victoria Rajagukguk, Mahbuba Islam, Anna Grygier, Aleksander Siger, Magdalena Rudzińska, Jolanta Tomaszewska-Gras
Publikováno v:
NFS Journal, Vol 37, Iss , Pp 100195- (2024)
The storage characteristics of cold-pressed blackcurrant-, strawberry- and raspberry seed oils and the factors influencing thermo-oxidative stability during storage were determined. It was established that throughout one year there were no significan
Externí odkaz:
https://doaj.org/article/f6eda8f6466c4ad785602cc7bd5e1520
Autor:
Adel Gabr Abdel-Razek, Minar Mahmoud M. Hassanein, Shimaa Moawad, Amr Farouk, Ahmed Noah Badr, Mohamed Gamal Shehata, Aleksander Siger, Anna Grygier, Magdalena Rudzińska
Publikováno v:
Molecules, Vol 29, Iss 21, p 4985 (2024)
Background: The oils obtained from the seeds of Nigella sativa, also named black cumin, are rich in bioactive compounds that strengthen immunity and support human health. This study aimed to compare Nigella sativa oils pressed from Egyptian (Eg-NSSO)
Externí odkaz:
https://doaj.org/article/0dc02293f90d4df49928301dee581fa3
Autor:
Joanna Składanowska-Baryza, Dominik Kmiecik, Magdalena Rudzińska, Annalisa Vissio, Anna Grygier, Agnieszka Ludwiczak, Marek Stanisz
Publikováno v:
International Journal of Food Science, Vol 2024 (2024)
After 7 days of storage, the quality of the meat packed in both systems (MAP and VAC) was satisfactory; however, after 14 and 21 days, there was a noticeable decline in quality, as evidenced by changes in the water percentage and color parameters (L
Externí odkaz:
https://doaj.org/article/c02c6b10f080423f8796e900013e06a1
Publikováno v:
Foods, Vol 13, Iss 12, p 1814 (2024)
This article provides an overview of the literature data on the role of liposomal structures and encapsulated substances in food technology and human nutrition. The paper briefly describes how liposomes are created and how they encapsulate food ingre
Externí odkaz:
https://doaj.org/article/200e7b2cb1b3475bb3cceb56d567b16d
Publikováno v:
Foods, Vol 12, Iss 15, p 2954 (2023)
An approach of implementing X-bar and R control charts as a statistical control tool to monitor the changes in the melting profile of fresh and stored flaxseed oils by differential scanning calorimetry (DSC) was used. Phase transition melting profile
Externí odkaz:
https://doaj.org/article/def7ba620b3b41c7ba486bc681a07a38
Autor:
Anna Grygier, Suryakant Chakradhari, Katarzyna Ratusz, Magdalena Rudzińska, Khageshwar Singh Patel, Danija Lazdiņa, Dalija Segliņa, Paweł Górnaś
Publikováno v:
Molecules, Vol 28, Iss 10, p 3994 (2023)
Bioactive lipophilic compounds were investigated in 14 leguminous tree species of timber, agroforestry, medicinal or ornamental use but little industrial significance to elucidate their potential in food additive and supplement production. The tree s
Externí odkaz:
https://doaj.org/article/40810da8f9ce4ce4a6b0647953606fed
Autor:
Adel G. Abdel-Razek, Ghada A. Abo-Elwafa, Eman F. Al-Amrousi, Ahmed N. Badr, Minar Mahmoud M. Hassanein, Ying Qian, Aleksander Siger, Anna Grygier, Elżbieta Radziejewska-Kubzdela, Magdalena Rudzińska
Publikováno v:
Foods, Vol 12, Iss 8, p 1626 (2023)
Shea butter is becoming increasingly popular in foods, cosmetics and pharmaceutical products. This work aims to study the effect of the refining process on the quality and stability of fractionated and mixed shea butters. Crude shea butter, refined s
Externí odkaz:
https://doaj.org/article/22d9bc213d1e4511b6b83bcc4f3d526e
Autor:
Dorota Belt, Anna Grygier, Aleksander Siger, Dominik Kmiecik, Stanisław Spasibionek, Magdalena Rudzińska
Publikováno v:
Applied Sciences, Vol 13, Iss 4, p 2196 (2023)
Vegetable oils are selected by consumers based on the presence of multiple bioactive substances, including polyunsaturated fatty acids, sterols, and tocopherols. Another important factor in oils is their quality. This research involved analyzing the
Externí odkaz:
https://doaj.org/article/86063a0c411140d99638e8e9a06b96b0
Publikováno v:
Molecules, Vol 28, Iss 2, p 769 (2023)
Many refined oils from soybean, rapeseed, and sunflower, among others, are available on the food market, except olive oil. Refining, on the small production scale of niche oils, is not used due to the high cost of the refining process. Unrefined oils
Externí odkaz:
https://doaj.org/article/d51ecbaa464d4e17ae5a68bf78e470c2
Autor:
Minar Mahmoud M. Hassanein, Adel Gabr Abdel-Razek, Sherine Mohammed Afifi, Ying Qian, Elżbieta Radziejewska-Kubzdela, Aleksander Siger, Magdalena Rudzińska, Ghada Ahmed Abo-Elwafa, Anna Grygier
Publikováno v:
Molecules, Vol 27, Iss 23, p 8526 (2022)
The purpose of this study was to explore the effects of roasting linseeds on the pigment, lipid profile, bioactive components, and oxidative stability of the extracted oils. The linseed varieties Giza 11, Giza 12, Sakha 3, and Sakha 6 were roasted at
Externí odkaz:
https://doaj.org/article/2bf9fec281f446768ca92a3137e91006