Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Eliza Gruczynska"'
Autor:
Sina Makouie, Joanna Bryś, Jolanta Małajowicz, Piotr Koczoń, Marta Siol, Bharani K. Palani, Andrzej Bryś, Marko Obranović, Sanja Mikolčević, Eliza Gruczyńska-Sękowska
Publikováno v:
Applied Sciences, Vol 14, Iss 18, p 8477 (2024)
This review explores advances in silymarin extraction and liposomal encapsulation techniques, highlighting their potential applications in the food, pharmaceutical, and cosmetic industries. The study evaluates a range of extraction techniques, includ
Externí odkaz:
https://doaj.org/article/7e496ffd024f4b569aa3c6e12a5624aa
Autor:
Marta Siol, Agnieszka Dudek, Joanna Bryś, Diana Mańko-Jurkowska, Eliza Gruczyńska-Sękowska, Sina Makouie, Bharani Kumar Palani, Marko Obranović, Piotr Koczoń
Publikováno v:
Foods, Vol 13, Iss 9, p 1370 (2024)
The current investigations were aimed at the determination of the hydrolytic and oxidative stability of commercial pomegranate seed oils provided by four different producers, and to assess the oils’ primary quality parameters. During storage, many
Externí odkaz:
https://doaj.org/article/8839eb5c879a4e349e8a8c61283d475b
Autor:
Magdalena Rudzińska, Anna Gramza-Michałowska, Monika Radzimirska-Graczyk, Eliza Gruczyńska-Sękowska
Publikováno v:
Biomolecules, Vol 14, Iss 3, p 269 (2024)
This study explores the impact of rotational frying of three different food products on degradation of sterols, as well as their migration between frying oils and food. The research addresses a gap in the existing literature, which primarily focuses
Externí odkaz:
https://doaj.org/article/43e39368f0514f709b9dccf2aa9795a0
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 66 (2023)
Oat (Avena sativa L.) grains are an important source of protein, minerals and oil. They contain at least twice as much fat as other common cereals, such as wheat, barley or rye, and the fat contained in oat grains significantly contributes to their p
Externí odkaz:
https://doaj.org/article/7ebf86e349cf43d0b9d6338b4c284720
Autor:
Katarzyna Tarnowska, Eliza Gruczyńska-Sękowska, Dorota Kowalska, Mariola Kozłowska, Ewa Majewska, Renata Winkler
Publikováno v:
Roczniki Panstwowego Zakladu Higieny, Vol 71, Iss 3, Pp 321-328 (2020)
Background. Gluten-free and casein-free diet is frequently used in the support of therapy of children with autism spectrum disorders. In addition, many parents restrict the consumption of simple sugars for their children. Objective. The aim of this
Externí odkaz:
https://doaj.org/article/b1fc6d57625b4f6f99f8246d3db371d8
Autor:
Ewa Majewska, Mariola Kozłowska, Eliza Gruczyńska-Sękowska, Dorota Kowalska, Katarzyna Tarnowska
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 69, Iss 4, Pp 327-341 (2019)
Lemongrass essential oil comes from the lemongrass plant ( Cymbopogon citratus ), which grows mainly in tropical and subtropical parts of the world. The prefix ‘lemon’ indicates its typical lemon-like odour, which is caused mainly by the presence
Externí odkaz:
https://doaj.org/article/4daff8d3e1084ef6ae612e41eb0301d9
Publikováno v:
Roczniki Panstwowego Zakladu Higieny, Vol 69, Iss 2, Pp 111-118 (2018)
Coffee is the most popular hot beverage in the world. The annual coffee production in 2010, 2014 and 2016 was 8.1, 9.0 and 9.3 million tons respectively. There are more than 100 coffee species, but only two of them: Arabica (Coffea arabica) and Robus
Externí odkaz:
https://doaj.org/article/0736d033d21040738d0536c27ff2de3b
Publikováno v:
Grasas y Aceites, Vol 56, Iss 4, Pp 267-275 (2005)
A mixture of beef tallow with rapeseed oil (3:1 wt/wt) was interesterified using sodium metoxide or immobilized lipases from Rhizomucor miehei (Lipozyme IM) and Candida antarctica (Novozym 435) as catalysts. Chemical interesterifications were carried
Externí odkaz:
https://doaj.org/article/81a57fdcf68d48b6b96d6f94b9578892
Autor:
Anna Bzducha-Wróbel, Eliza Gruczynska, Tomasz Niemiec, Piotr Koczoń, Pola Koczoń, B.J. Bartyzel
Publikováno v:
Food Chemistry. 295:172-179
The effects of 10 and 20 days of fermentation followed by freeze-drying on the vitamin C and fatty acids contents, chemical conversions and overall chemical composition of Jerusalem artichoke were studied. Fermentation between the 10th and 20th days
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::939f4a1dd407b220a1109c9ba5d28b71
https://doi.org/10.1016/j.foodchem.2019.05.121
https://doi.org/10.1016/j.foodchem.2019.05.121
Autor:
Mariola Kozłowska, Eliza Gruczynska
Publikováno v:
Chemicke Zvesti
The present study was conducted to determine and compare the oxidative stability of soybean and sunflower oils using differential scanning calorimetry (DSC). These edible oils were enriched with marjoram (Origanum majorana L.), thyme (Thymus vulgaris
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3a8e80b34bee33cd574ce317f31291a3
https://doi.org/10.1007/s11696-018-0516-5
https://doi.org/10.1007/s11696-018-0516-5