Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Henryk, Kostyra"'
Publikováno v:
In International Journal of Food Microbiology 2011 145(1):267-272
Autor:
András Nagy, Katarzyna Marciniak-Darmochwał, Stanisław Krawczuk, Dagmara Mierzejewska, Henryk Kostyra, Éva Gelencsér
Publikováno v:
Czech Journal of Food Sciences, Vol 27, Iss 5, Pp 320-329 (2009)
The aim of this study was to investigate the influence of non-enzymatic glycosylation on the immunogenic properties of soluble wheat proteins. Albumin/globulin fractions of herbicide resistant wheat line were non-enzymatically glycosylated using gluc
Externí odkaz:
https://doaj.org/article/72f27ede2f1b415888e89bb189785bca
Autor:
Świątecka, Dominika, Małgorzata, Iwan, Aleksander, Świątecki, Henryk, Kostyra, Elżbieta, Kostyra
Publikováno v:
In Food Research International 2010 43(6):1566-1576
Publikováno v:
Central European Journal of Immunology. 4:430-433
the aim of our study was to determine the dose and immunization scheme for commercial albumin from chicken egg white (oVa), based on immune response of mice gut mucosa. Balb/c mice were immunized orally in groups as follows: group i on day 0, 7, and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e46092996570587a55bad63d2cf0756c
https://doi.org/10.5114/ceji.2013.39757
https://doi.org/10.5114/ceji.2013.39757
Autor:
M. Teodorowicz, Neil M. Rigby, Krzysztof Bielikowicz, Paweł Wojtacha, Elżbieta Kostyra, Henryk Kostyra
Publikováno v:
Food Research International. 48:831-838
The research was aimed at defining the impact of non-enzymatic glycosylation of pea globulin 7S on its biological properties. Glycation of pea globulin 7S was carried out at the temperature of 37 °C for 7 days and at 60 °C for 3 days. No glycation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6d387c621c059172a516ffbdcedd8541
https://doi.org/10.1016/j.foodres.2012.06.028
https://doi.org/10.1016/j.foodres.2012.06.028
Publikováno v:
Food Chemistry. 130:1098-1104
The updated analytical strategies were employed to determine the antioxidant capacity of hydrophilic and lipophilic extracts of a new crispy type food products such as crunchy apple slices, crunchy apple slices with cinnamon, crunchy beetroot slices
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::beca55be6121b7f7114f6b7973e0fec6
https://doi.org/10.1016/j.foodchem.2011.08.009
https://doi.org/10.1016/j.foodchem.2011.08.009
Autor:
Anna Cieślińska, Ewa Fiedorowicz, Stanisław Kamiński, Elżbieta Kostyra, Kamil Oleński, Henryk Kostyra
Publikováno v:
International Journal of Food Sciences and Nutrition. 63:426-430
The aim of this study was to quantify β-casomorphin-7 in raw, hydrolyzed and processed milk in different stages of the cow lactation. The obtained results lead to the following conclusion: the highest amount of β-casomorphin-7 released from the hyd
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::010384c78eca5e6b035ebc0f19b65362
https://doi.org/10.3109/09637486.2011.634785
https://doi.org/10.3109/09637486.2011.634785
Autor:
Elżbieta Kostyra, Harry J. Wichers, Henryk Kostyra, Małgorzata Iwan, Yvonne M. Vissers, Huub F. J. Savelkoul, Ewa Fiedorowicz
Publikováno v:
Journal of Agricultural and Food Chemistry 59 (2011) 13
Journal of Agricultural and Food Chemistry, 59(13), 7163-7171
Journal of Agricultural and Food Chemistry, 59(13), 7163-7171
Few studies exist on the influence of processing methods on structural changes and allergenic potential of hazelnut proteins. This study focused on the effect of glycation (Maillard reaction) on the immunoreactivity and degranulation capacity of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::12021f0c01f7ff1afc832d09aeb9b333
https://doi.org/10.1021/jf2007375
https://doi.org/10.1021/jf2007375
Publikováno v:
Journal of the Science of Food and Agriculture. 90:1837-1845
BACKGROUND: Glycation (non-enzymatic glycosylation), a spontaneously occurring process, is responsible for alteration of the structures and biological activities of proteins, making them highly active. Regrettably, information regarding the impact of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf55e7130f7bba647125e00c5782426e
https://doi.org/10.1002/jsfa.4022
https://doi.org/10.1002/jsfa.4022
Autor:
Elżbieta Kostyra, Henryk Kostyra, Dominika Świątecka, Katarzyna Marciniak-Darmochwal, Aleksander Świątecki
Publikováno v:
International Journal of Food Microbiology. 140:263-270
So far, food proteins have been perceived hitherto purely as a source of nutrients indispensable for maintaining life. However, latest findings strongly indicate that food proteins may release biologically active peptides in a consequence of enzymati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::214f1f6d57012bb655fced0656acec7e
https://doi.org/10.1016/j.ijfoodmicro.2010.03.015
https://doi.org/10.1016/j.ijfoodmicro.2010.03.015