Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Iga Rybicka"'
Autor:
Michela Costantini, Carmine Summo, Mariangela Centrone, Iga Rybicka, Mariagrazia D’Agostino, Paolo Annicchiarico, Francesco Caponio, Stefano Pavan, Grazia Tamma, Antonella Pasqualone
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 71, Iss 2, Pp 177-185 (2021)
Epidemiological studies reported an inverse association between the consumption of legumes and the incidence of age-related diseases. This trend could be attributed to the presence of antioxidant compounds, especially phenolic and flavonoid compounds
Externí odkaz:
https://doaj.org/article/bcf91b65d4e54dd59c4ae816e6393671
Autor:
Iga Rybicka, Maria Leonor Nunes
Publikováno v:
EFSA Journal, Vol 20, Iss S1, Pp n/a-n/a (2022)
Abstract Sodium (Na) is primarily consumed as salt (sodium chloride, NaCl), which is a critical food ingredient that contributes to improve preservation, shelf‐life and sensory attributes (e.g. texture and taste). On the other hand, the excessive N
Externí odkaz:
https://doaj.org/article/c67f6f5db2c44a26b269252601f80b9c
Autor:
Iga Rybicka, Marlene Silva, Amparo Gonçalves, Helena Oliveira, António Marques, Maria José Fernandes, Maria Helena Fernandes, Cristina Mateus Alfaia, Maria João Fraqueza, Maria Leonor Nunes
Publikováno v:
Foods, Vol 11, Iss 3, p 349 (2022)
The World Health Organization recommends reducing salt (sodium chloride, NaCl) intake by 30% by 2025. Since smoked fish can deliver up to 4 g NaCl/100 g, the aim of this study was to develop safe, healthy and attractive smoked chub mackerel (Scomber
Externí odkaz:
https://doaj.org/article/0cffa93c442643b6ae90e334b4f26488
Autor:
Krzysztof Smarzyński, Paulina Sarbak, Przemysław Łukasz Kowalczewski, Maria Barbara Różańska, Iga Rybicka, Katarzyna Polanowska, Monika Fedko, Dominik Kmiecik, Łukasz Masewicz, Marcin Nowicki, Jacek Lewandowicz, Paweł Jeżowski, Miroslava Kačániová, Mariusz Ślachciński, Tomasz Piechota, Hanna Maria Baranowska
Publikováno v:
Molecules, Vol 26, Iss 17, p 5417 (2021)
The growing human population renders challenges for the future supply of food products with high nutritional value. Here, we enhanced the functional and nutritional value of biscuits, a popular sweet snack, by replacing the wheat flour with 2%, 6%, o
Externí odkaz:
https://doaj.org/article/b549f196606446098f4fe92fa0150b10
Autor:
Przemysław Łukasz Kowalczewski, Anna Olejnik, Iga Rybicka, Magdalena Zielińska-Dawidziak, Wojciech Białas, Grażyna Lewandowicz
Publikováno v:
Molecules, Vol 26, Iss 4, p 852 (2021)
The results of recently published studies indicate that potato juice is characterized by interesting biological activity that can be particularly useful in the case of gastrointestinal symptoms. Moreover, the studies also described the high nutrition
Externí odkaz:
https://doaj.org/article/040f40c6b8084efd9804b718997611f5
Autor:
Przemysław Łukasz Kowalczewski, Małgorzata Gumienna, Iga Rybicka, Barbara Górna, Paulina Sarbak, Krzysztof Dziedzic, Dominik Kmiecik
Publikováno v:
Molecules, Vol 26, Iss 4, p 1184 (2021)
Cricket powder, described in the literature as a source of nutrients, can be a valuable ingredient to supplement deficiencies in various food products. Work continues on the implementation of cricket powder in products that are widely consumed. The a
Externí odkaz:
https://doaj.org/article/288225c36e874876af135c07832dc700
Publikováno v:
Foods, Vol 8, Iss 12, p 605 (2019)
The main purpose of the study was to investigate the quality of fulvic acid-based food products. The concentrations of Ca, K, Mg, Na, Cu, Fe, Mn, and Zn, and antioxidant capacities of fulvic acid concentrates and ready-to drink beverages available on
Externí odkaz:
https://doaj.org/article/a9cf3d0ba3464d94b97c1599ec0be127
Autor:
Iga Rybicka, Marlene Silva, Amparo Gonçalves, Helena Oliveira, Helena Lourenço, António Marques, Maria João Fraqueza, Carmo Serrano, Maria Leonor Nunes
Publikováno v:
International Journal of Food Science & Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f749a2c21f1e3a10ebee116c72f4f1c
https://doi.org/10.1111/ijfs.16468
https://doi.org/10.1111/ijfs.16468
Publikováno v:
European Food Research and Technology. 247:2409-2419
Dried fruits are an excellent alternative to unhealthy snacks. Twelve commercially available dried fruits were selected: dates, raisins, prunes, Goji berry, chokeberry, rose hip, sea buckthorn, berberis, physalis, haritaki, noni and juniper. The nutr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26594584a9153e93f68e87b8f96162da
https://doi.org/10.1007/s00217-021-03802-1
https://doi.org/10.1007/s00217-021-03802-1
Autor:
Anna Gliszczyńska-Świgło, Iga Rybicka
Publikováno v:
Journal of Consumer Protection and Food Safety. 16:213-218
The spectrophotometric molybdenum blue method for phosphorus determination was adapted to a multiwell plate format. The method was sensitive and allowed for the simultaneous determination of phosphorus in many samples. It was cheap and eco-friendly d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c3e0a5876076e6302f55d408d48cbd48
https://doi.org/10.1007/s00003-021-01329-x
https://doi.org/10.1007/s00003-021-01329-x