Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Anna Marietta Salejda"'
Autor:
Anna Wojtaszek, Anna Marietta Salejda, Agnieszka Nawirska-Olszańska, Aleksandra Zambrowicz, Aleksandra Szmaja, Jagoda Ambrozik-Haba
Publikováno v:
Foods, Vol 13, Iss 19, p 3209 (2024)
Background: The aim of this study was to evaluate the selected quality parameters of innovative beef burgers produced with the addition of açaí and/or sea buckthorn berry juices. Methods: Five variants of innovative burgers were obtained, differing
Externí odkaz:
https://doaj.org/article/5375d5acf73e4c83baf3ff24c4027be8
Autor:
Anna Marietta Salejda, Aleksandra Szmaja, Łukasz Bobak, Anna Zwyrzykowska-Wodzińska, Anna Fudali, Przemysław Bąbelewski, Maciej Bienkiewicz, Grażyna Krasnowska
Publikováno v:
Journal of Food Quality, Vol 2021 (2021)
The effect of meat marinating with aqueous extract of Ilex meserveae dried leaves on dry-aged beef quality was investigated. Shear force, TBARS value, color parameters, fatty acid profile, and sensory properties were evaluated in beef cuts dry-aged f
Externí odkaz:
https://doaj.org/article/6a3a571ed2f04e2089b41504a9686da5
Autor:
Anna Marietta Salejda, Katarzyna Olender, Magdalena Zielińska-Dawidziak, Monika Mazur, Jakub Szperlik, Joanna Miedzianka, Ireneusz Zawiślak, Joanna Kolniak-Ostek, Aleksandra Szmaja
Publikováno v:
Foods, Vol 11, Iss 5, p 674 (2022)
Buckwheat by-products may be used as promising food ingredients due to their nutritional composition. Buckwheat husk (BH) may be used in meat products as a source of valuable compounds. In this study, the addition of BH to the quality of frankfurter-
Externí odkaz:
https://doaj.org/article/8541c6b3aa16452fbcd7c29103cecc37
Publikováno v:
Applied Sciences, Vol 11, Iss 24, p 11662 (2021)
The aim of the study was to compare the microbiological safety and sensory quality of meat products manufactured with commercial functional additives. Four functional additives (AFX, AE100, PANA4, FPRX) were used in industrial conditions in the produ
Externí odkaz:
https://doaj.org/article/b9531acc50684c2fbc662fdbfef1b47a
Autor:
Monika Mazur, Jakub Szperlik, Anna Marietta Salejda, Grażyna Krasnowska, Joanna Kolniak-Ostek, Przemysław Bąbelewski
Publikováno v:
Applied Sciences, Vol 11, Iss 19, p 9221 (2021)
The Viburnum opulus (guelder rose) fruit is a Polish native fruit that grows across almost the entire territory of the country, except for the Tatra Mountains. The fruits are rich in nutrients and biologically active compounds, however, they are rare
Externí odkaz:
https://doaj.org/article/76f13d08e09d47cea604f8a8e6829f3b
Autor:
Monika Mazur, Anna Marietta Salejda, Kinga Maria Pilarska, Grażyna Krasnowska, Agnieszka Nawirska-Olszańska, Joanna Kolniak-Ostek, Przemysław Bąbelewski
Publikováno v:
Applied Sciences, Vol 11, Iss 7, p 3141 (2021)
This review describes the effect of added freeze-dried guelder rose fruit powder (GRFP) on the quality parameter of homogenized meat products (HMP). In this study, the pH, cooking loss, instrumental color (L*, a* and b*), texture profile, TBARS (Thio
Externí odkaz:
https://doaj.org/article/c5ce1fed245d46bfb2fb63addf51d8f9
Autor:
Anna Marietta Salejda, Grażyna Krasnowska, Małgorzata Korzeniowska, Monika Mazur, Anna Zwyrzykowska-Wodzińska
Publikováno v:
Applied Sciences, Vol 10, Iss 19, p 6796 (2020)
The aim of the present study was to investigate the effect of modifications of pig-feeding by additions of rapeseed oil and the humus-containing mineral additive Humokarbowit® on selected quality parameters of cured ham. Pig hybrids (Polish Landrace
Externí odkaz:
https://doaj.org/article/46e3343ba15e4dbfad1e009e0fab38a2
Publikováno v:
Journal of Food Quality, Vol 2018 (2018)
Bioactive compounds of plant origin are becoming increasingly popular as food ingredients with a beneficial impact on human health. Therefore, the present study aimed to investigate the possibility of using different doses (0.5 g–1.5 g) of cornelia
Externí odkaz:
https://doaj.org/article/aaf6b3834e2d4eef91c86563cb36028c
Autor:
Monika Skowyra, Urszula Janiewicz, Anna Marietta Salejda, Grażyna Krasnowska, María Pilar Almajano
Publikováno v:
Food Technology and Biotechnology, Vol 53, Iss 4, Pp 419-427 (2015)
The eff ect of dried pods of Caesalpinia spinosa, known as tara, on pH, cooking loss, lipid oxidation, colour stability and texture of model meat systems stored at 4 °C for 21 days was investigated. Tara pod powder showing a potential antioxidant ac
Externí odkaz:
https://doaj.org/article/e7a779fda899427d80cc88e5a5fdb95e
Effects on Quality Properties of Pork Sausages Enriched with Sea Buckthorn (Hippophae rhamnoides L.)
Publikováno v:
Journal of Food Quality, Vol 2017 (2017)
The present study was aimed at evaluating the effect of a sea buckthorn (Hippophae rhamnoides L.) fruit extract on selected quality properties of cooked sausages. The ethanolic extract of sea buckthorn fruit (SBE) incorporated at the highest level (3
Externí odkaz:
https://doaj.org/article/603e7ab242144726846054bf6a43dcba