Zobrazeno 1 - 10
of 78
pro vyhledávání: '"Ewelina Jamróz"'
Autor:
Joanna Tkaczewska, Piotr Kulawik, Nikola Nowak, Wiktoria Grzebieniarz, Paweł Krzyściak, Wondyfraw Tadele, Eskindir Endalew Tadesse, Rafał Szram, Paulina Guzik, Ewelina Jamróz
Publikováno v:
Foods, Vol 13, Iss 21, p 3499 (2024)
The objective of this study was to compare the effects of two types of active triple-layer films containing curcumin on the shelf-life of salmon fillets. One film (Film A) contained pure curcumin dissolved in lemongrass essential oil, while the other
Externí odkaz:
https://doaj.org/article/965a8a7f10184c4d8706d206ffeb3dfa
Autor:
Mirosław M. Kasprzak, Marek Sady, Joanna Kruk, Simona Bartkova, Immanuel Sanka, Ott Scheler, Ewelina Jamróz, Wiktor Berski, Sylwia Onacik-Gür, Rafał Szram, Charles Odilichukwu R. Okpala, Joanna Tkaczewska, Marzena Zając, Jacek Domagała, Stanisław Ptasznik
Publikováno v:
PeerJ, Vol 11, p e16441 (2023)
The incorporation of lipid droplets and further characterization of matrices within dairy products may be possible using such adjacent particles as protein complexes/lipids. Among the range of varied emulsions and their functionalities, great attenti
Externí odkaz:
https://doaj.org/article/925100a39c53431aae60d1637b9382e4
Autor:
Mariola Drozdowska, Ewelina Piasna-Słupecka, Aleksandra Such, Kinga Dziadek, Paweł Krzyściak, Tomasz Kruk, Dorota Duraczyńska, Małgorzata Morawska-Tota, Ewelina Jamróz
Publikováno v:
Materials, Vol 17, Iss 9, p 2047 (2024)
In this study, multilayer microcapsules (two-layer and four-layer) based on furcellaran (FUR) and chitosan (CHIT) were produced, enclosing a tripeptide with an antioxidant effect—glutathione—in different concentrations. In addition, for the first
Externí odkaz:
https://doaj.org/article/63b5bebe11344c329d5b53948aa42d8e
Autor:
Anna Stępień, Joanna Tkaczewska, Nikola Nowak, Wiktoria Grzebieniarz, Urszula Goik, Daniel Żmudziński, Ewelina Jamróz
Publikováno v:
Materials, Vol 16, Iss 19, p 6443 (2023)
Increasing consumer awareness of the impact of nutrition on health and the growing popularity of vegan diets are causing a need to look for new plant-based formulations of standard confectionery products with high energy density and low nutritional v
Externí odkaz:
https://doaj.org/article/83513caa67174d749a1db0d76eec52a2
Autor:
Luís Marangoni Júnior, Ewelina Jamróz, Sayeny de Ávila Gonçalves, Renan Garcia da Silva, Rosa Maria Vercelino Alves, Roniérik Pioli Vieira
Publikováno v:
Food Hydrocolloids for Health, Vol 2, Iss , Pp 100094- (2022)
The objective of this work was to evaluate the effect of green propolis extract (PE) and silica nanoparticles (SiO2) on the structure of sodium alginate-based films (SA), as well as their physical and antioxidant properties. Control samples (only SA)
Externí odkaz:
https://doaj.org/article/00a37c5eca394140ada7f95604b73ddf
Autor:
Hana Derbew Gedif, Joanna Tkaczewska, Ewelina Jamróz, Marzena Zając, Mirosław Kasprzak, Paulina Pająk, Wiktoria Grzebieniarz, Nikola Nowak
Publikováno v:
Foods, Vol 12, Iss 1, p 26 (2022)
In this study, we investigated the effects of furcellaran–gelatine (FUR/GEL) coatings incorporated with herb extracts on the quality retention of carp fish during refrigeration. Nutmeg, rosemary, thyme, milfoil, marjoram, parsley, turmeric, basil a
Externí odkaz:
https://doaj.org/article/ed523b4c025b4b889996da34d9299232
Autor:
Ewelina Jamróz, Magdalena Janik, Luís Marangoni, Roniérik Pioli Vieira, Joanna Tkaczewska, Agnieszka Kawecka, Michał Szuwarzyński, Tomasz Mazur, Joanna Maria Jasińska, Paweł Krzyściak, Lesław Juszczak
Publikováno v:
Polymers, Vol 14, Iss 20, p 4283 (2022)
Double-layered active films based on furcellaran (1st layer—FUR), chitosan, and gelatin hydrolysates (2nd layer—CHIT+HGEL) were successfully prepared. Bioactive ingredients were added to the 1st film layer: AgNPs, which were synthesized in situ w
Externí odkaz:
https://doaj.org/article/258a957e66db4547a2a6f7be93b4c23e
Autor:
Luís Marangoni Júnior, Camila Rodrigues Fozzatti, Ewelina Jamróz, Roniérik Pioli Vieira, Rosa Maria Vercelino Alves
Publikováno v:
Materials, Vol 15, Iss 11, p 3881 (2022)
Blend films based on sodium alginate (SA) and citrus pectin (P) reinforced with different concentrations of SiO2 (0–10% w/w) were developed in this study. From the morphological (SEM) and structural (FT-IR) evaluation, it was verified that the inco
Externí odkaz:
https://doaj.org/article/ee769ccc0aff4e70acfba46a704a0af5
Publikováno v:
Polymers, Vol 14, Iss 9, p 1717 (2022)
In this study, we aimed to produce, innovative and, at the same time, environmentally-friendly, biopolymer double-layer films with fish processing waste and active lingonberry extract as additives. These double-layered films were based on furcellaran
Externí odkaz:
https://doaj.org/article/93e516e119c242f4a89fd22396b0da73
Autor:
Magdalena Janik, Ewelina Jamróz, Joanna Tkaczewska, Lesław Juszczak, Piotr Kulawik, Michał Szuwarzyński, Karen Khachatryan, Pavel Kopel
Publikováno v:
Materials, Vol 14, Iss 24, p 7848 (2021)
The aim of the study was to develop and characterise an innovative three-component biopolymer film based on chitosan (CHIT), furcellaran (FUR) and a gelatin hydrolysate from carp skins (Cyprinus carpio) (HGEL). The structure and morphology were chara
Externí odkaz:
https://doaj.org/article/41c07b6a4c0d4c5c8fd2f923f0f7d10f