Zobrazeno 1 - 10
of 48
pro vyhledávání: '"Jarosław Wyrwisz"'
Autor:
Jorge A. Custodio-Mendoza, Havva Aktaş, Magdalena Zalewska, Jarosław Wyrwisz, Marcin A. Kurek
Publikováno v:
Molecules, Vol 29, Iss 8, p 1735 (2024)
Anthocyanins, a subclass of flavonoids known for their vibrant colors and health-promoting properties, are pivotal in the nutritional science and food industry. This review article delves into the analytical methodologies for anthocyanin detection an
Externí odkaz:
https://doaj.org/article/0839e924d0c04b3e936c218750715b62
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 834-840 (2019)
The aim of the study was to analyze the using of herbal extracts on reduced-salt smoked-steamed ham and to choose the optimal method of packaging. The 36 muscles were allocated to three groups: standard (S) with a content of NaCl = 2.5% and two exper
Externí odkaz:
https://doaj.org/article/e3438d36623c421fa0c6632bae6e855c
Publikováno v:
Foods, Vol 11, Iss 6, p 872 (2022)
Modified atmosphere packaging and active packaging were combined to prolong the shelf life and quality of the clean label, gluten-free (GF), yeast-leavened cakes enriched in oat fiber preparation. Star anise, cinnamon bark, and clove essential oils w
Externí odkaz:
https://doaj.org/article/ac75eafc04074ac199b9de90b97e10d6
Publikováno v:
Foods, Vol 10, Iss 11, p 2551 (2021)
More consumers are being diagnosed with celiac disease or diseases in which wheat products should be avoided. For this reason, it is important to increase the range of gluten-free products available. In this study, it was decided to optimize the tech
Externí odkaz:
https://doaj.org/article/0fd838cac17e4729ad80878344c5efe0
Autor:
Olaf K. Horbańczuk, Artur Jóźwik, Jarosław Wyrwisz, Joanna Marchewka, Atanas G. Atanasov, Agnieszka Wierzbicka
Publikováno v:
Biomolecules, Vol 11, Iss 9, p 1338 (2021)
The aim of the study was to investigate the changes in the activity of antioxidant enzymes, i.e., superoxide dismutase (SOD), glutathione peroxidase (GPx) and glutathione reductase (GR), and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavengin
Externí odkaz:
https://doaj.org/article/cc3e101f6c6548c6a7cad649b35872cf
Publikováno v:
Molecules, Vol 26, Iss 11, p 3445 (2021)
The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atm
Externí odkaz:
https://doaj.org/article/095e97650f3b49a585858716f8c8850e
Autor:
Anna Onopiuk, Andrzej Półtorak, Jarosław Wyrwisz, Małgorzata Moczkowska, Adrian Stelmasiak, Aleksandra Lipińska, Arkadiusz Szpicer, Magdalena Zalewska, Robert Zaremba, Maciej Kuboń, Agnieszka Wierzbicka
Publikováno v:
CyTA - Journal of Food, Vol 15, Iss 1, Pp 58-64 (2017)
The objective of the research was to determine the impact of concentration and ozonisation time on the selected chemical properties and total antioxidant capacity of ‘Honeoye’ strawberries cultivar. Efficiency of gaseous ozone usage as a method o
Externí odkaz:
https://doaj.org/article/41fdb7ff11de48378d6e50357bd94d84
Publikováno v:
Food Technology and Biotechnology, Vol 54, Iss 1, Pp 45-51 (2016)
In response to the growing interest of modern society in functional food products, this study attempts to develop a bakery product with high dietary fibre content added in the form of an oat fibre powder. Oat fibre powder with particle sizes of 75 μ
Externí odkaz:
https://doaj.org/article/75beb7f713cb487790831360acdea07e
Autor:
Monika Hanula, Jarosław Wyrwisz, Małgorzata Moczkowska, Olaf K. Horbańczuk, Ewelina Pogorzelska-Nowicka, Agnieszka Wierzbicka
Publikováno v:
Applied Sciences, Vol 10, Iss 23, p 8325 (2020)
Rapid technological progress focuses on lowering costs, labor and time. Thus, in order to minimize the expenses of bioactive compound production, great effort is undertaken to optimize the extraction of these compounds. Green extraction is popular an
Externí odkaz:
https://doaj.org/article/2af6fed61c3a4a87bd393560fb292cb9
Autor:
Jarosław Wyrwisz, Małgorzata Moczkowska, Marcin Andrzej Kurek, Sabina Karp, Atanas G. Atanasov, Agnieszka Wierzbicka
Publikováno v:
Molecules, Vol 24, Iss 4, p 757 (2019)
Near-infrared spectroscopy is a known technique for assessing the quality of compounds found in food products. However, it is still not widely used for predicting physical properties of meat using the online system. This study aims to assess the poss
Externí odkaz:
https://doaj.org/article/07c5e47fdc0040ae8a17420df4fca6bb