Zobrazeno 1 - 10
of 52
pro vyhledávání: '"Iwona Wojtasik-Kalinowska"'
Autor:
Weronika Bińkowska, Arkadiusz Szpicer, Adrian Stelmasiak, Iwona Wojtasik-Kalinowska, Andrzej Półtorak
Publikováno v:
Applied Sciences, Vol 14, Iss 22, p 10156 (2024)
In today’s health-conscious society, there is an increasing consumer demand for functional foods that not only satisfy nutritional needs but also promote overall well-being. The aim of this study was to develop a bread formulation enriched with mic
Externí odkaz:
https://doaj.org/article/8b6fd7aed83d4658bddcfa27573a4eb7
Autor:
Monika Michalczuk, Paulina Abramowicz-Pindor, Jakub Urban, Damian Bień, Patrycja Ciborowska, Arkadiusz Matuszewski, Anna Zalewska, Eliza Opacka, Iwona Wojtasik-Kalinowska
Publikováno v:
Animals, Vol 14, Iss 16, p 2428 (2024)
The primary objective of this study was to investigate the impact of a phytogenic additive (PA) in broiler chickens’ diet on production, physiochemical parameters, and the profile of volatile organic compounds present in broiler chickens’ meat. T
Externí odkaz:
https://doaj.org/article/76586a708c354c5aa61c2f42268c0f92
Autor:
Arkadiusz Szpicer, Weronika Bińkowska, Adrian Stelmasiak, Magdalena Zalewska, Iwona Wojtasik-Kalinowska, Karol Piwowarski, Andrzej Półtorak
Publikováno v:
Applied Sciences, Vol 14, Iss 13, p 5567 (2024)
This study aimed to calculate the optimal thermal processing parameters for goose meat using CFD simulation. CFD provides a precise determination of heat treatment conditions by predicting protein denaturation and mass loss, leading to higher quality
Externí odkaz:
https://doaj.org/article/a37558687ffc407cb762fa03c65dd379
Autor:
Iwona Wojtasik-Kalinowska, Linda J. Farmer, Terence D. J. Hagan, Alan W. Gordon, Rod Polkinghorne, Grzegorz Pogorzelski, Agnieszka Wierzbicka, Andrzej Poltorak
Publikováno v:
Applied Sciences, Vol 14, Iss 11, p 4477 (2024)
The objective of this study is to determine the effect of two distinct cooking techniques, namely roasting and stewing, on the formation of volatile compounds in various beef muscles (Semimembranosus, Biceps femoris, and Rectus femoris) and how this
Externí odkaz:
https://doaj.org/article/12757395403444f7af962643a71ce3d3
Autor:
Paweł Konieczka, Iwona Wojtasik-Kalinowska, Andrzej Poltorak, Misza Kinsner, Dominika Szkopek, Bartosz Fotschki, Jerzy Juśkiewicz, Joanna Banach, Monika Michalczuk
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-13 (2022)
Abstract No study has demonstrated the use of dietary Cannabis-derived cannabidiol (CBD) to alter the stress response in chickens or examined its effects on meat volatile compounds (VOCs). Here, we subjected chickens to dysbiosis via C. perfringens i
Externí odkaz:
https://doaj.org/article/77cd9b38b00e4caba59508e0f12090ac
Publikováno v:
Applied Sciences, Vol 14, Iss 4, p 1442 (2024)
Nowadays, cognizant consumers expect products that, in addition to fulfilling a nutritional role, exhibit health-promoting properties and contribute to overall well-being. They expect an increase in the nutritional value of the staple foods that they
Externí odkaz:
https://doaj.org/article/8e77ee0de3a24bb3981545d3a2b842fb
Autor:
Alicja Napiórkowska, Arkadiusz Szpicer, Iwona Wojtasik-Kalinowska, Maria Dolores Torres Perez, Herminia Dominguez González, Marcin Andrzej Kurek
Publikováno v:
Foods, Vol 12, Iss 23, p 4345 (2023)
Essential oils are mixtures of chemical compounds that are very susceptible to the effects of the external environment. Hence, more attention has been drawn to their preservation methods. The aim of the study was to test the possibility of using the
Externí odkaz:
https://doaj.org/article/e5ec1c0e25274f6a9e0f3fd10702bfa2
Autor:
Elżbieta Górska-Horczyczak, Marta Brodowska-Trębacz, Monika Hanula, Ewelina Pogorzelska-Nowicka, Agnieszka Wierzbicka, Iwona Wojtasik-Kalinowska, Andrzej Półtorak
Publikováno v:
Applied Sciences, Vol 13, Iss 23, p 12550 (2023)
The purpose of this study was to investigate the effect of Nigella sativa L. (NS) oil addition on the quality of ground pork for pâté stored for one month and two months (−20 ± 1 °C). The study was conducted on a negative control (C), a positiv
Externí odkaz:
https://doaj.org/article/1b0ff9675c9a41788b621c415fd19760
Autor:
Monika Marcinkowska-Lesiak, Kazem Alirezalu, Adrian Stelmasiak, Iwona Wojtasik-Kalinowska, Anna Onopiuk, Arkadiusz Szpicer, Andrzej Poltorak
Publikováno v:
Applied Sciences, Vol 13, Iss 7, p 4464 (2023)
The use of nonthermal air plasma is rapidly becoming a novel technology as an alternative source of nitrites in the meat industry. As egg white is a versatile and cost-effective ingredient commonly used to improve the texture of meat products, the ef
Externí odkaz:
https://doaj.org/article/9adcefdb6bf34dd9898c6259aa4654eb
Autor:
Iwona Wojtasik-Kalinowska, Anna Onopiuk, Arkadiusz Szpicer, Agnieszka Wierzbicka, Andrzej Półtorak
Publikováno v:
CyTA - Journal of Food, Vol 19, Iss 1, Pp 152-162 (2021)
The application of synthetic antioxidants to food products has been restricted because of their toxicity. This prompted the use of natural antioxidants to prevent of lipid oxidation. Therefore, the objective of this study was to determine the effect
Externí odkaz:
https://doaj.org/article/641f02ee7c884004ace50683ad2102ed