Zobrazeno 1 - 10
of 30
pro vyhledávání: '"Grzegorz Bienkiewicz"'
Autor:
Artur Rybarczyk, Gabriela Haraf, Grzegorz Tokarczyk, Mirosława Teleszko, Izabella Tobolska, Grzegorz Bienkiewicz
Publikováno v:
Agricultural and Food Science (2024)
This research aimed to assess the impact of replacing a partially of post-extraction soybean meal in the diet with varying amounts of distillers yeast (3, 6 and 9%) on the composition and quality in the pectoral muscles of broiler chickens. Findings
Externí odkaz:
https://doaj.org/article/9b2e3638217a4da090746b22dc7fdf6a
Autor:
Jagoda Kępińska-Pacelik, Wioletta Biel, Cezary Podsiadło, Grzegorz Tokarczyk, Patrycja Biernacka, Grzegorz Bienkiewicz
Publikováno v:
Foods, Vol 12, Iss 22, p 4174 (2023)
Insect farming is more ecological than traditional animal farming, as it requires less water and contributes to lower greenhouse gas emissions. In our study, banded cricket (BC) and mealworm larvae (ML) were analyzed. The proximate composition was de
Externí odkaz:
https://doaj.org/article/b8d180cd2e9e46f9938c3e1792f17c9c
Autor:
Grzegorz Tokarczyk, Katarzyna Felisiak, Iwona Adamska, Sylwia Przybylska, Agnieszka Hrebień-Filisińska, Patrycja Biernacka, Grzegorz Bienkiewicz, Małgorzata Tabaszewska
Publikováno v:
Molecules, Vol 28, Iss 19, p 6975 (2023)
The growing interest in functional food makes looking for new possibilities of enriching products with health-promoting ingredients necessary. One raw material with a very high potential for the food industry is the oyster mushroom (Pleurotus ostreat
Externí odkaz:
https://doaj.org/article/a55218a028fe421695f7ba1202a20208
Publikováno v:
Foods, Vol 12, Iss 16, p 3088 (2023)
The Chinese mitten crab (Eriocheir sinensis) is recognized as an invasive species in Europe but increasing fishing efforts may hold economic benefits and yield positive ecological and nutritional outcomes. The objective of this study was to determine
Externí odkaz:
https://doaj.org/article/a99740faa44540b3a876b59ff00e8d8f
Publikováno v:
International Journal of Food Science, Vol 2022 (2022)
Smoking is one of the oldest technologies for processing and preserving raw materials of animal origin. To this day, smoked fish is very popular among consumers. The most popular smoked fish is salmon. The research compared the qualitative changes in
Externí odkaz:
https://doaj.org/article/2d54ecf7ed6d446f9e741524f9e82e61
Publikováno v:
International Journal of Food Science, Vol 2021 (2021)
Polyunsaturated fatty acids from the omega 3 family are more and more often supplied to the diet in the form of supplements. The aim of the study was to characterize the lipid fractions of predatory freshwater fish, i.e., pike (Esox lucius L.), perch
Externí odkaz:
https://doaj.org/article/42d9a9e4716e4023ad57968234e9aedb
Publikováno v:
Heliyon, Vol 5, Iss 12, Pp e02964- (2019)
The aim of this study was to evaluate qualitative changes in lipids of two most popular freshwater farmed fish (rainbow trout and carp) at particular stages of hot smoking process (brining, drying, smoking and heating). In order to characterize quali
Externí odkaz:
https://doaj.org/article/20dd93426bde45349bd8153872905b84
Autor:
Emilia Drozłowska, Artur Bartkowiak, Paulina Trocer, Mateusz Kostek, Alicja Tarnowiecka-Kuca, Grzegorz Bienkiewicz, Łukasz Łopusiewicz
Publikováno v:
Antioxidants, Vol 10, Iss 2, p 211 (2021)
The objective of the study was to investigate the application of flaxseed oil cake extract (FOCE) for oxidative stabilization of flaxseed oil in spray-dried emulsions. Two variants of powders with 10% and 20% of flaxseed oil (FO), FOCE, and wall mate
Externí odkaz:
https://doaj.org/article/3089d6e7da3845e39948f77df11c1533
Autor:
Joanna Żochowska-Kujawska, Kazimierz Lachowicz, Małgorzata Sobczak, Grzegorz Bienkiewicz, Grzegorz Tokarczyk, Marek Kotowicz, Ewelina Machcińska
Publikováno v:
Czech Journal of Food Sciences, Vol 34, Iss 1, Pp 87-92 (2016)
The composition of European beaver (Castor fiber L.) meat and its utility for sausage production were investigated. Beaver meat has a high concentration of protein (21.44% wet weight) with the high content of available lysine (1.97 g/100 g) and trypt
Externí odkaz:
https://doaj.org/article/aa05dda8bc3a41799a053060819844bf
Publikováno v:
International journal of food science. 2022
Smoking is one of the oldest technologies for processing and preserving raw materials of animal origin. To this day, smoked fish is very popular among consumers. The most popular smoked fish is salmon. The research compared the qualitative changes in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::5d80f4aa8549ce3e55abd2c71881513d
https://pubmed.ncbi.nlm.nih.gov/35252435
https://pubmed.ncbi.nlm.nih.gov/35252435