Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Ewa Ciska"'
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 72, Iss 3, Pp 273-285 (2022)
Pasta is a great vehicle for the incorporation of vegetable-derived ingredients to increase the consumption of the health-beneficial components originating from vegetables. Notably, by-products of vegetable processing can also serve as a rich source
Externí odkaz:
https://doaj.org/article/7730f9e9c3a749f5b884861438c81603
Publikováno v:
Molecules, Vol 27, Iss 18, p 5914 (2022)
HS-SPME/GC-MS analysis was carried out to characterize the profile of volatile organic compounds (VOCs) in kiwiberry cultivars (Geneva and Weiki) exposed to high hydrostatic pressure (HHP) (450–550–650/5 and 15 min). The sum of individual VOCs in
Externí odkaz:
https://doaj.org/article/4752b07d92564a1397c1fcf90dac3b49
Autor:
Małgorzata Starowicz, Ewa Lelujka, Ewa Ciska, Grzegorz Lamparski, Tomasz Sawicki, Małgorzata Wronkowska
Publikováno v:
Molecules, Vol 25, Iss 23, p 5626 (2020)
Aroma plays an important role in designing innovative functional foods. This study aimed to study the influence of incorporating herbs from the Lamiaceae family (sage, mint, rosemary, oregano, thyme) on aroma compound formation and sensory properties
Externí odkaz:
https://doaj.org/article/b5f7242514564f3f90c3b89ac21d5ea5
Publikováno v:
Journal of Functional Foods, Vol 19, Iss , Pp 91-99 (2015)
This study identified glucosinolate (GLS) breakdown products and determined the relationships between such products and parent GLS in boiled Brussels sprouts. This is the first ever study to analyse all groups of GLS breakdown products (aliphatic, ar
Externí odkaz:
https://doaj.org/article/dc4a0d56e5b543aa847d0c9b7e69b19d
Publikováno v:
Molecules, Vol 24, Iss 22, p 4167 (2019)
In blackcurrant juice powders made using freeze-, vacuum-, and spray-drying methods, 19 polyphenolic compounds were identified: anthocyanins (6), (+)-catechin, flavonols (8), and phenolic acids (4). The highest content of identified polyphenols was n
Externí odkaz:
https://doaj.org/article/8db2d77267f54fad866f36fc2ea3d162
Publikováno v:
Food chemistry. 375
The treatment of postharvest wastes is an integral part of the food value chain. Therefore, Ocimum basilicum L. residues were dried in an oven and a microwave. Volatiles were extracted using hydrodistillation, headspace solid-phase microextraction (H
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e04a2a8bce76f37a05836422128d682
https://pubmed.ncbi.nlm.nih.gov/34865924
https://pubmed.ncbi.nlm.nih.gov/34865924
Publikováno v:
Food Chemistry. 365:130498
Sauerkraut juice has not gained much scientific attention to date. Therefore, this study aimed to track changes in glucosinolates (GLS) during fermentation of white cabbage and the formation of corresponding breakdown products in sauerkraut and sauer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9324894cca07556c891b4685634efa8
https://doi.org/10.1016/j.foodchem.2021.130498
https://doi.org/10.1016/j.foodchem.2021.130498
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 67, Iss 4, Pp 301-308 (2017)
In comparison with other cruciferous vegetables, horseradish has rarely been the object of scientific research, and the knowledge about the composition, content and distribution of glucosinolates (GLS) in different organs of horseradish plants is lim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5c4ff37578c615bca8656642171636b3
https://doi.org/10.1515/pjfns-2016-0029
https://doi.org/10.1515/pjfns-2016-0029
Publikováno v:
European Food Research and Technology. 243:1507-1517
Brassica vegetables are a source of many biologically active compounds, including glucosinolates (GLS). At present, GLS attract a special attention because of their healthy properties. Four Brassica vegetables: cauliflower, Romanesco-type cauliflower
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::57030060a755f682b06e326e9fc3f7d1
https://doi.org/10.1007/s00217-017-2860-z
https://doi.org/10.1007/s00217-017-2860-z
Publikováno v:
Molecules
Volume 24
Issue 22
Molecules, Vol 24, Iss 22, p 4167 (2019)
Volume 24
Issue 22
Molecules, Vol 24, Iss 22, p 4167 (2019)
In blackcurrant juice powders made using freeze-, vacuum-, and spray-drying methods, 19 polyphenolic compounds were identified: anthocyanins (6), (+)-catechin, flavonols (8), and phenolic acids (4). The highest content of identified polyphenols was n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::17a76c9a9d757840b5d3f81c3cb8363f