Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Izabela Dmytrow"'
Publikováno v:
Molecules, Vol 29, Iss 23, p 5686 (2024)
Hexachlorobenzene (HCB) is a persistent organic pollutant (POP) commonly detected in milk and dairy products. These compounds pose a serious threat to the health of consumers due to their considerable bioaccumulation potential, high stability, and to
Externí odkaz:
https://doaj.org/article/e1c742883c824411b7312f6310617c6b
Publikováno v:
Foods, Vol 13, Iss 16, p 2515 (2024)
Camembert is a type of surface-mold-ripened soft cheese traditionally produced from cow’s milk. Buttermilk, a by-product of butter production with beneficial nutritional and technological properties, is increasingly being used in various applicatio
Externí odkaz:
https://doaj.org/article/2f36a8c8d8d74bdbbd50447536472ddd
Publikováno v:
Molecules, Vol 29, Iss 2, p 528 (2024)
(1) Background: Hexachlorobenzene (HCB) is a persistent organic pollutant that is possibly carcinogenic to humans. It is still found in the environment, humans and animals, and in foods, including milk and dairy products; (2) Methods: The influence o
Externí odkaz:
https://doaj.org/article/a01fe7c83beb470b87caeccdc9baf7f8
Autor:
Łukasz Łopusiewicz, Izabela Dmytrów, Anna Mituniewicz-Małek, Paweł Kwiatkowski, Edward Kowalczyk, Monika Sienkiewicz, Emilia Drozłowska
Publikováno v:
Applied Sciences, Vol 12, Iss 20, p 10281 (2022)
The valorization of food industry by-products is still a major challenge. Here, we report the production of acid whey fermented beverages stabilized with flaxseed gum (derived from oil industry by-product). Four variants of drinks were prepared: (1)
Externí odkaz:
https://doaj.org/article/36319d2ce7a446389991f4e77ab89ae2
Publikováno v:
Czech Journal of Food Sciences, Vol 37, Iss 5, Pp 332-337 (2019)
The effect of microbial transglutaminase on selected physicochemical and organoleptic characteristics and viability of probiotic bacteria in fermented milk inoculated with probiotic monoculture (Lactobacillus acidophilus LA 5 or Bifidobacterium bifid
Externí odkaz:
https://doaj.org/article/bc8bb49b21f344d6ad9e642059f5d409
Publikováno v:
Foods, Vol 10, Iss 8, p 1783 (2021)
The dairy industry releases huge amounts of by-products. One of them is buttermilk, obtained during butter production. This by-product is characterized by high nutritional and technological value and is finding more and more applications in food prod
Externí odkaz:
https://doaj.org/article/47e66da3bce7406299a84ebdd1d56317
Publikováno v:
Foods, Vol 10, Iss 4, p 895 (2021)
The food industry is looking for natural additives to improve acid curd cheese (tvarog), while shrimp by-products are being wasted. The concentrated astaxanthin lipid preparation (ALP) was recovered from shrimp shells and added (0%, 0.25%, 0.5% and 1
Externí odkaz:
https://doaj.org/article/d2665a1f303e4a8caad5ffdc6e2a5f86
Publikováno v:
Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality. 116:151-162
Świeże mleko sprzedawane za pomocą mlekomatów zyskuje coraz więcej nabywców. Mleko to nie jest pasteryzowane ani sterylizowane, dlatego też jego mikrobiologiczna i chemiczna czystość może wzbudzać zaniepokojenie. Celem pracy była ocena po
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::39928b12fb42b5ca5e02517688a33823
https://doi.org/10.15193/zntj/2018/116/253
https://doi.org/10.15193/zntj/2018/116/253
Publikováno v:
Scopus-Elsevier
Publons
Publons
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::0441527a2d8d5107986c81becd61ac0f
http://www.scopus.com/inward/record.url?eid=2-s2.0-79953842967&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-79953842967&partnerID=MN8TOARS
Autor:
Pilarczyk, Bogumila, Balicka-Ramisz, Aleksandra, Mituniewicz-Malek, Anna, Ramisz, Alojzy, Sablik, Piotr, Izabela Dmytrow
Publikováno v:
ResearcherID
Publons
Publons
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::3fa18c97136e4d394bb0376177bcfd0d
http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000268983400002&KeyUID=WOS:000268983400002
http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000268983400002&KeyUID=WOS:000268983400002