Zobrazeno 1 - 10
of 50
pro vyhledávání: '"Anna Gramza-Michalowska"'
The Effect of Osmotic Dehydration Conditions on the Potassium Content in Beetroot (Beta vulgaris L.)
Autor:
Bartosz Kulczyński, Joanna Suliburska, Anna Gramza-Michałowska, Andrzej Sidor, Przemysław Łukasz Kowalczewski, Anna Brzozowska
Publikováno v:
Molecules, Vol 29, Iss 23, p 5509 (2024)
Osmotic dehydration as a process of removing water from food by immersing the raw material in a hypertonic solution is used primarily to extend the shelf life of products and as a pretreatment before further processing steps, such as drying and freez
Externí odkaz:
https://doaj.org/article/76772b852d56417baf9c7d1767880c6a
Autor:
Somali Dhal, Anupam Pal, Anna Gramza-Michalowska, Doman Kim, Biswaranjan Mohanty, Sai S. Sagiri, Kunal Pal
Publikováno v:
Gels, Vol 9, Iss 6, p 466 (2023)
The development of consumer-friendly nutraceutical dosage forms is highly important for greater acceptance. In this work, such dosage forms were prepared based on structured emulsions (emulgels), where the olive oil phase was filled within the pectin
Externí odkaz:
https://doaj.org/article/9bb340594aff4ab48c13485be3d98ae0
Publikováno v:
Applied Sciences, Vol 13, Iss 12, p 7141 (2023)
Clitoria ternatea is a revered flower and plant in botanical science. While its health benefits are only recently gaining popularity, the plant itself has been the recipient of many traditional and indigenous medicines, including that of Ayurvedic me
Externí odkaz:
https://doaj.org/article/2c42d5c4256d4102a90ddab6ed44556c
Publikováno v:
Applied Sciences, Vol 13, Iss 4, p 2134 (2023)
Due to the beneficial health effects of polyphenolics and their limited stability during inadequate processing conditions, there is an increasing interest in their microencapsulation in order to improve the stability. As previous publications do not
Externí odkaz:
https://doaj.org/article/f2b01d8f0eac4eeb8147fbc674315415
Publikováno v:
Antioxidants, Vol 12, Iss 2, p 292 (2023)
The favourable role of dietary antioxidants in cardiovascular diseases (CVDs) and protection from them is widely discussed, and total dietary antioxidant capacity (TAOX) is perceived as a diet-quality marker. Data concerning TAOX and its dietary sour
Externí odkaz:
https://doaj.org/article/99cf362420954bb69038d6f8e801fd67
Autor:
Pal, Somali Dhal, Anupam Pal, Anna Gramza-Michalowska, Doman Kim, Biswaranjan Mohanty, Sai S. Sagiri, Kunal
Publikováno v:
Gels; Volume 9; Issue 6; Pages: 466
The development of consumer-friendly nutraceutical dosage forms is highly important for greater acceptance. In this work, such dosage forms were prepared based on structured emulsions (emulgels), where the olive oil phase was filled within the pectin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::38db9192ac374cb92c018daef6801c3e
Publikováno v:
Nutrients
Volume 15
Issue 5
Pages: 1163
Volume 15
Issue 5
Pages: 1163
The aim of this research was to estimate the effect of a vegan diet on the Recommended Dietary Allowance (RDA) coverage for iodine in people from Poland. It was hypothesized that the problem of iodine deficiency is a concern, especially among vegans.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7377760e523b5fe4e24f372ffdc3553c
Autor:
Emilia Janiszewska-Turak, Anna Wierzbicka, Katarzyna Rybak, Katarzyna Pobiega, Alicja Synowiec, Łukasz Woźniak, Urszula Trych, Andrzej Krzykowski, Anna Gramza-Michałowska
Publikováno v:
Molecules, Vol 29, Iss 20, p 4803 (2024)
This study emphasizes the significance of optimizing salt content during the fermentation of red beetroot to produce healthier and high-quality fermented products. It investigates the impact of different salt levels on fermentation, analyzing various
Externí odkaz:
https://doaj.org/article/54f978d3b6cc4002973b4a5dcd9bf02a
Autor:
Emilia Janiszewska-Turak, Katarzyna Rybak, Dorota Witrowa-Rajchert, Katarzyna Pobiega, Anna Wierzbicka, Szymon Ossowski, Joanna Sękul, Aniela Kufel, Aneta Wiśniewska, Urszula Trych, Justyna Szczepańska-Stolarczyk, Andrzej Krzykowski, Anna Gramza-Michałowska
Publikováno v:
Molecules, Vol 29, Iss 19, p 4519 (2024)
Pumpkin is a highly nutritious plant, rich in valuable nutrients that benefit human health. Due to the high perishability of this fruit, the production of pumpkin juice is a practical way to use it effectively. Recently, fermented vegetable juices ha
Externí odkaz:
https://doaj.org/article/ccb56dd7848a434fa5c1e3d009134133
Autor:
Ribi Ramadanti Multisona, Kamila Myszka, Bartosz Kulczyński, Marcellus Arnold, Anna Brzozowska, Anna Gramza-Michałowska
Publikováno v:
Foods, Vol 13, Iss 18, p 2924 (2024)
This study aimed to fortify cookies to be functional food by adding Clitoria ternatea flower (CT) at concentrations ranging from 0 to 8%. Sensory profiling identified 6% CT as optimal for organoleptic attributes. The addition of CT did not significan
Externí odkaz:
https://doaj.org/article/8e6ebc4c3fbd4d2db8b813223db82d77