Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Ewelina Zielińska"'
Autor:
Ewelina Zielińska, Urszula Pankiewicz
Publikováno v:
Foods, Vol 12, Iss 19, p 3654 (2023)
Several types of proteins are used in athletes’ supplementation; nevertheless, given the problem of protein deficiency in the world and the growing need for ecological sources of protein, it is very interesting to study the quality of alternative p
Externí odkaz:
https://doaj.org/article/fc5881288abf4f46b20151841947b350
Publikováno v:
Foods, Vol 11, Iss 21, p 3496 (2022)
Bread was supplemented with magnesium through an addition of yeasts subjected to the effect of PEF at optimised parameters to obtain the maximum bioaccumulation of magnesium in cells. Bread produced with the use of yeasts supplemented with magnesium
Externí odkaz:
https://doaj.org/article/d365684a0cf540518e7df9b24f1c579a
Publikováno v:
Applied Sciences, Vol 12, Iss 20, p 10206 (2022)
Enriching food with vitamin C is a process that challenges food engineers. To prevent the degradation of this vitamin, a microencapsulation can be used in Saccharomyces cerevisiae cells. Previous works have shown that applying a pulsed electric field
Externí odkaz:
https://doaj.org/article/eb22769481c44cae94e70250675acdd0
Autor:
Ewelina Zielińska
Publikováno v:
Molecules, Vol 27, Iss 19, p 6339 (2022)
Edible insects as an alternative source of protein are gaining increasing attention, leading to new opportunities for their use in food processing. In this study, the functional properties, such as water and oil holding capacity, foaming, and emulsif
Externí odkaz:
https://doaj.org/article/67361c2eb47448f9aaa6dd9e32281dda
Autor:
Ada Krawęcka, Aldona Sobota, Eva Ivanišová, Ľuboš Harangozo, Veronika Valková, Ewelina Zielińska, Agata Blicharz-Kania, Beata Zdybel, Sylwia Mildner-Szkudlarz
Publikováno v:
Molecules, Vol 27, Iss 19, p 6342 (2022)
Pasta is a good carrier for plant enrichment substances due to its popularity among consumers. The purpose of the study was to investigate the functional potential and optimize the recipe of pasta made from durum semolina with the addition of black c
Externí odkaz:
https://doaj.org/article/a277e91b040b4fae8c61500007d5c72a
Publikováno v:
Innowacje w Pielęgniarstwie i Naukach o Zdrowiu, Vol 6, Iss 1 (2021)
Wstęp. Choroby tarczycy dotyczą około 20% Polaków, częściej schorzenie to występuje u kobiet niż mężczyzn. W skali roku w Polsce wykonuje się około 20 tysięcy zabiegów tego typu. Zabieg operacyjny jest sytuacją bardzo trudną dla każd
Externí odkaz:
https://doaj.org/article/67003da8bf154b08bbb715616a13e924
Publikováno v:
Molecules, Vol 26, Iss 22, p 6909 (2021)
Stinging nettle (Urtica dioica L.) is a good source of biologically active compounds with proven beneficial health effects. This study aimed to investigate the effect of nettle herb supplementation on chemical composition, including the content of se
Externí odkaz:
https://doaj.org/article/e104cf169e954afa937b7003f7dd4e6a
Publikováno v:
Antioxidants, Vol 10, Iss 7, p 1122 (2021)
Edible insects are gaining attention as a novel food; however, studies with their use in food are still limited. This study aimed to determine the chemical composition, physical parameters, sensory acceptance, and biological properties of muffins enr
Externí odkaz:
https://doaj.org/article/41c16f6ae17c46d88af830b8a7f685bb
Publikováno v:
Przegląd Dermatologiczny, Vol 103, Iss 4, Pp 295-302 (2016)
One of the modern methods of treatment of wounds covered by a biofilm is bacteriophage therapy. Bacteriophages (phages) are viruses that infect bacteria. Phages have a very strong bactericidal effect and can replicate at the site of the infection. Th
Externí odkaz:
https://doaj.org/article/2b740a7351194730bff908a4da48d044
Autor:
Ewelina Zielińska, Urszula Pankiewicz
Publikováno v:
Molecules, Vol 25, Iss 23, p 5629 (2020)
Edible insects, due to their high nutritional value, are a good choice for traditional food supplementation. The effects of partial replacement of wheat flour and butter with mealworm flour (Tenebrio molitor) on the quality attributes of shortcake bi
Externí odkaz:
https://doaj.org/article/707c598816d04fa2961f5b6e76253c63