Zobrazeno 1 - 10
of 57
pro vyhledávání: '"Dorota Derewiaka"'
Autor:
Wiesław Przybylski, Danuta Jaworska, Paweł Kresa, Grzegorz Ostrowski, Magdalena Płecha, Dorota Korsak, Dorota Derewiaka, Lech Adamczak, Urszula Siekierko, Julia Pawłowska
Publikováno v:
Applied Sciences, Vol 14, Iss 19, p 9053 (2024)
In this study, we decided to test the hypothesis that the fungal biostarter M. flavus used during a 21-day beef dry-aging process significantly impacts the composition of other microorganisms, the profile of volatile compounds, meat hardness characte
Externí odkaz:
https://doaj.org/article/0c2c70d0ca0b4a56a047fb2aedd8e0cf
Autor:
Dorota Derewiaka, Mateusz Pydyn
Publikováno v:
Applied Sciences, Vol 14, Iss 17, p 7934 (2024)
The study aimed to determine the content of sterol oxidation products (oxysterols) in selected processed food products with the use of GC-MS. It is known that an excessively high consumption of cholesterol in foods can lead to atherosclerosis and cor
Externí odkaz:
https://doaj.org/article/48c65326415c450f962f3a1b604753da
Publikováno v:
Foods, Vol 13, Iss 17, p 2666 (2024)
The antioxidant capacity and nutritional value of honey are significantly dependent on the content of phenolic compounds. The aim of this study was to compare the antioxidant properties and color of selected honeys and manuka honeys available in the
Externí odkaz:
https://doaj.org/article/84f8c1c24e1249f8ad90ca8f9ab89486
Autor:
Alicja Barańska, Aleksandra Jedlińska, Rafał Wołosiak, Dorota Witrowa-Rajchert, Dorota Derewiaka
Publikováno v:
Applied Sciences, Vol 14, Iss 16, p 7316 (2024)
The aim of this study was to evaluate the quality of cloudy beetroot juice powders with or without a carrier obtained by spray drying using an innovative method of dehumidified air that enabled drying in low temperatures and, consequently, with a red
Externí odkaz:
https://doaj.org/article/e2f96f7a316946dcaab872087db6cc53
Publikováno v:
Applied Sciences, Vol 14, Iss 11, p 4923 (2024)
Multi-residue methodologies necessitate a tailored and precise approach across all areas of analysis. Analyte extraction must be closely correlated with the sample matrix to ensure the optimal recovery for the maximal array of analytes, thereby fulfi
Externí odkaz:
https://doaj.org/article/b73fe2ae00e347a3b017712ddd965e02
Autor:
Karla Hanousek Čiča, Damir Stanzer, Zoran Zorić, Kristina Radošević, Sanja Radeka, Tina Lešić, Dorota Derewiaka, Jasna Mrvčić
Publikováno v:
Beverages, Vol 10, Iss 2, p 41 (2024)
Biska, a traditional Istrian herbal spirit, is produced by macerating mistletoe leaves and twigs in a water–ethanol base, usually grape marc spirit. The aim of this study was to determine the optimal mistletoe maceration parameters (ethanol content
Externí odkaz:
https://doaj.org/article/c2b625fc0ce744ceac0ce999b3312bd7
Publikováno v:
Applied Sciences, Vol 14, Iss 3, p 1292 (2024)
The aim of this paper was to conduct a comparative analysis of rapeseed honeys enriched with various bee products: propolis (1%), bee bread (2%), and bee pollen (5%). The parameters examined included water content, electrical conductivity, pH, free a
Externí odkaz:
https://doaj.org/article/b4e9a3b508e040139e9f46ed0a29a264
Publikováno v:
Applied Sciences, Vol 13, Iss 13, p 7480 (2023)
The ongoing influx of information regarding the presence of ethylene oxide in food requires the implementation of a simple and quick analytical procedure. This paper propounds one such effective procedure for the analysis of ethylene oxide (EtO) bact
Externí odkaz:
https://doaj.org/article/ff5159871b9349adbf06b38e3a34559a
Publikováno v:
Applied Sciences, Vol 13, Iss 4, p 2600 (2023)
There are many types of butter, soft margarine, and blends, e.g., a mixture of butter and vegetable fats, on the market as bread spreads. Among these, butter and blends of butter with vegetable fats are very popular. The consumer’s choice of produc
Externí odkaz:
https://doaj.org/article/54e6ccb7b9f547f69398febe24c5285b
Autor:
Katarzyna Wierzchowska, Anna Pakulska, Dorota Derewiaka, Iga Piasecka, Bartłomiej Zieniuk, Dorota Nowak, Agata Fabiszewska
Publikováno v:
Applied Sciences, Vol 12, Iss 24, p 12877 (2022)
Food byproduct streams can potentially be transformed into value-added products such as microbial lipids in bioprocesses based on the non-conventional Yarrowia yeast. The effect of culture conditions of Y. lipolytica KKP 379 wild strain in waste medi
Externí odkaz:
https://doaj.org/article/cbfe73af2a164a44bdb80cb7b20de1a8