Zobrazeno 1 - 10
of 68
pro vyhledávání: '"Eliza Kostyra"'
Autor:
Magdalena Gantner, Anna Sadowska, Anna Piotrowska, Klaudia Kulik, Barbara Sionek, Eliza Kostyra
Publikováno v:
Molecules, Vol 29, Iss 3, p 711 (2024)
The house cricket (Acheta domesticus L.) is one of four edible insect species introduced to the EU market as a novel food and alternative protein source. Innovative products, such as cricket flour, are increasingly appearing on supermarket shelves an
Externí odkaz:
https://doaj.org/article/ee8557ea428d4b809de693e93a654740
Autor:
Eliza Kostyra, Klaudia Gawlińska, Sylwia Żakowska-Biemans, Anna Piotrowska, Magdalena Gantner, Klaudia Kulik, Katarzyna Świąder
Publikováno v:
Applied Sciences, Vol 14, Iss 3, p 1096 (2024)
Transitioning to a plant-based diet presents a number of complex ethical, environmental, and health-related considerations. This trend is not only reshaping consumer diets, but also steering the food industry towards the development of new plant-base
Externí odkaz:
https://doaj.org/article/3dc438146ffd4510be6e43f0b980462d
Publikováno v:
Foods, Vol 12, Iss 23, p 4270 (2023)
Excessive consumption of simple sugars is responsible for non-communicable diseases such as obesity, cardiovascular diseases, and diabetes. Xylitol has anticarcinogenic, prebiotic-like characteristics and a lower glycaemic index and caloric value tha
Externí odkaz:
https://doaj.org/article/eb40f75146bb44d68208990209c50e96
Autor:
Magdalena Gantner, Eliza Kostyra
Publikováno v:
Foods, Vol 12, Iss 20, p 3761 (2023)
Due to their chemical composition and physico-chemical properties, most food products are susceptible to biochemical, microbiological, physical and chemical deterioration [...]
Externí odkaz:
https://doaj.org/article/df93bdc81d2747a095ac44b4979c974f
Autor:
Sylwia Żakowska-Biemans, Eliza Kostyra
Publikováno v:
Applied Sciences, Vol 13, Iss 2, p 694 (2023)
Evidence of global dietary fibre (DF) deficits provides impetus for research to develop new food products and reformulate commonly consumed foods to enable the transition to more healthy diets. The main aim of the study was to evaluate the sensory pr
Externí odkaz:
https://doaj.org/article/52acda2c3b1c4e328a9319251b789cc9
Autor:
Marta Jeruszka-Bielak, Jadwiga Hamulka, Ewa Czarniecka-Skubina, Monika Hoffmann, Eliza Kostyra, Beata Stasiewicz, Jan Jeszka, Lidia Wadolowska
Publikováno v:
Nutrients, Vol 14, Iss 18, p 3757 (2022)
The study aimed to analyze the dietary–physical activity patterns (D-PAPs) in the health context of Polish people aged 60+ years. A total of 418 respondents across Poland were recruited; however, the final analysis included 361 women and men aged 6
Externí odkaz:
https://doaj.org/article/27874087ad0744e3b819576b37d736d7
Publikováno v:
Animals, Vol 11, Iss 10, p 2786 (2021)
Consumer studies on acceptability of pork from immunocastrates (IC) and entire males (EM) are of primary importance, if these alternatives are to replace surgical castration (SC) of piglets. Data on the sensory traits and consumers acceptance of IC a
Externí odkaz:
https://doaj.org/article/986798fe60e9453c8aa5574c378ff9c0
Autor:
Danuta Jaworska, Elżbieta Rosiak, Eliza Kostyra, Katarzyna Jaszczyk, Monika Wroniszewska, Wiesław Przybylski
Publikováno v:
Foods, Vol 10, Iss 7, p 1537 (2021)
The study aimed to assess the effect of herbal additions with antioxidant properties (pepper, thyme and oregano) on the microbiological and oxidative stability as well as the sensory quality of minced poultry meat. Meatballs treatments without additi
Externí odkaz:
https://doaj.org/article/3105e4aa4c0945d2a4be9ae9c445f9b6
Autor:
Eliza Kostyra, Katarzyna Król, Daniel Knysak, Anna Piotrowska, Sylwia Żakowska-Biemans, Piotr Latocha
Publikováno v:
Applied Sciences, Vol 11, Iss 2, p 529 (2021)
Nowadays, the trend related to healthy eating is constantly growing among consumers. The juices based on kiwiberry containing over 20 vital nutrients may have a potential for usage in developing innovative products targeting health-concerned consumer
Externí odkaz:
https://doaj.org/article/d6617716e31e46a5a32af2fb50c90296
Publikováno v:
Foods, Vol 10, Iss 1, p 133 (2021)
Modern cuisine served at top-end restaurants attempts to attract customers, who increasingly demand new flavor, pleasure and fun. The materials were six dishes prepared using lemon or tomatoes and made in the traditional (classical), molecular and No
Externí odkaz:
https://doaj.org/article/fb66c0532adb41769bbedd2bfea124b6