Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Anna Onopiuk"'
The Impact of Drying Methods on the Quality of Blanched Yellow Mealworm (Tenebrio molitor L.) Larvae
Autor:
Radosław Bogusz, Joanna Bryś, Anna Onopiuk, Katarzyna Pobiega, Aneta Tomczak, Przemysław Łukasz Kowalczewski, Katarzyna Rybak, Małgorzata Nowacka
Publikováno v:
Molecules, Vol 29, Iss 15, p 3679 (2024)
The growing world population necessitates the implementation of appropriate processing technologies for edible insects. The objective of this study was to examine the impact of distinct drying techniques, including convective drying at 70 °C (70CD)
Externí odkaz:
https://doaj.org/article/6e05616d41d541d683354b57c2856d9a
Publikováno v:
Applied Sciences, Vol 14, Iss 15, p 6513 (2024)
Milk is a valuable raw material with incomparable nutritional and technological properties. The dairy market is a fast-growing economical area with more and more innovations emerging recently. The review identifies contemporary trends in the dairy in
Externí odkaz:
https://doaj.org/article/7de0f4cbfd8b4af39fbbe0d5cd2bdbfb
Autor:
Radosław Bogusz, Katarzyna Pobiega, Przemysław Łukasz Kowalczewski, Anna Onopiuk, Karolina Szulc, Artur Wiktor, Katarzyna Rybak, Małgorzata Nowacka
Publikováno v:
Applied Sciences, Vol 14, Iss 3, p 968 (2024)
Complete protein, which includes all the essential amino acids, and bioactive compounds needed in human nutrition, can be found in edible insects. Bioactive compounds play a crucial role in protecting cells from the damage caused by free radicals. Th
Externí odkaz:
https://doaj.org/article/9c53c484c4de4af3a95d426f48a635b4
Autor:
Radosław Bogusz, Joanna Bryś, Anna Onopiuk, Katarzyna Rybak, Dorota Witrowa-Rajchert, Małgorzata Nowacka
Publikováno v:
Molecules, Vol 28, Iss 24, p 8121 (2023)
In recent years, an increasing interest has been shown in alternative food sources. Many studies are focused on the use of insects. The aim of this study was to investigate the changes in the chemical and thermal properties of black soldier fly larva
Externí odkaz:
https://doaj.org/article/f9ffef7ea2404173af7ed46ee7e88b6f
Publikováno v:
Foods, Vol 13, Iss 1, p 71 (2023)
In recent years, interest in functional foods and meat analogues has increased. This study investigated the effect of the type of vegetable fat and ingredients with antioxidant activity on the properties of a meat analogue based on textured pea prote
Externí odkaz:
https://doaj.org/article/eaa6d81cc07d4879998814a1ca70417d
Autor:
Monika Marcinkowska-Lesiak, Kazem Alirezalu, Adrian Stelmasiak, Iwona Wojtasik-Kalinowska, Anna Onopiuk, Arkadiusz Szpicer, Andrzej Poltorak
Publikováno v:
Applied Sciences, Vol 13, Iss 7, p 4464 (2023)
The use of nonthermal air plasma is rapidly becoming a novel technology as an alternative source of nitrites in the meat industry. As egg white is a versatile and cost-effective ingredient commonly used to improve the texture of meat products, the ef
Externí odkaz:
https://doaj.org/article/9adcefdb6bf34dd9898c6259aa4654eb
Autor:
Iwona Wojtasik-Kalinowska, Anna Onopiuk, Arkadiusz Szpicer, Agnieszka Wierzbicka, Andrzej Półtorak
Publikováno v:
CyTA - Journal of Food, Vol 19, Iss 1, Pp 152-162 (2021)
The application of synthetic antioxidants to food products has been restricted because of their toxicity. This prompted the use of natural antioxidants to prevent of lipid oxidation. Therefore, the objective of this study was to determine the effect
Externí odkaz:
https://doaj.org/article/641f02ee7c884004ace50683ad2102ed
Publikováno v:
CyTA - Journal of Food, Vol 18, Iss 1, Pp 315-327 (2020)
The aim of this study was to analyse the effect of fat replacement by oat β-glucan concentrates on the physicochemical properties of beef burgers. The goal was to obtain a low-fat product accepted by consumers, having physicochemical parameters simi
Externí odkaz:
https://doaj.org/article/091d7b7b15cc4ce08b8149390d89319f
Autor:
Monika Marcinkowska-Lesiak, Anna Onopiuk, Iwona Wojtasik-Kalinowska, Magdalena Zalewska, Andrzej Półtorak, Agnieszka Wierzbicka
Publikováno v:
CyTA - Journal of Food, Vol 18, Iss 1, Pp 719-727 (2020)
The aim of this study was to improve the quality of stored pork loin by coating with gelatin enriched with active components. The uncoated group was used as control (C) and the other groups were coated with gelatin and sage/hemp oils in different pro
Externí odkaz:
https://doaj.org/article/176db811297e468ba6c9115949c85365
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 926-936 (2019)
In view of the growing expectations of meat products consumers (quality and sensory properties), the meat industry must develop functional products to meet the consumer requirements. In the experiment, the influence of oat β-glucan, canola oil and b
Externí odkaz:
https://doaj.org/article/852b4681a34941238010b0ddcdec90a9