Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Jessica Brzezowska"'
Autor:
Anna Michalska-Ciechanowska, Klaudia Masztalerz, Nicola Mangieri, Roberto Foschino, Krzysztof Lech, Aneta Wojdyło, Paulina Nowicka, Jessica Brzezowska
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100324- (2024)
According to the newest trends in food waste management, the priority for valorisation of oil and dairy industry by-products was recognised. New approach of blending side streams of plant and animal origin has been proposed for obtaining future foods
Externí odkaz:
https://doaj.org/article/04665d811bfd40808e9031a02d1eef67
Autor:
Anna Michalska-Ciechanowska, Jessica Brzezowska, Paulina Nowicka, Karolina Tkacz, Igor Piotr Turkiewicz, Aleksandra Hendrysiak, Jan Oszmiański, Wilfried Andlauer
Publikováno v:
Molecules, Vol 29, Iss 15, p 3586 (2024)
The study investigated the impact of Lonicera caerulea L. juice matrix modification and drying techniques on powder characteristics. The evaluation encompassed phenolics (514.7–4388.7 mg/100 g dry matter), iridoids (up to 337.5 mg/100 g dry matter)
Externí odkaz:
https://doaj.org/article/d2275d24cc7548f8bd30a1230d308388
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100664- (2024)
Recovering bioactives from botanical by-products in the form of powders has been attempted through a number of multidirectional approaches. Yet understanding the processing of such plant formulations requires dedicated research owing to the manifold
Externí odkaz:
https://doaj.org/article/b6dfcff24de247a78df0d6d6cf84af97
Autor:
Anna Michalska-Ciechanowska, Jessica Brzezowska, Krzysztof Lech, Klaudia Masztalerz, Malgorzata Korzeniowska, Aleksandra Zambrowicz, Marek Szoltysik
Publikováno v:
Foods, Vol 13, Iss 10, p 1433 (2024)
The management of side streams from the food industry, especially oil and dairy by-products, has become an important issue linked to the European Commission’s recommendations for a circular economy. This study aimed to obtain sustainable food addit
Externí odkaz:
https://doaj.org/article/0daf1d60d65e403d8f60dd2546cb3c55
Autor:
Aleksandra Hendrysiak, Jessica Brzezowska, Nancy Nicolet, Dimitri Bocquel, Wilfried Andlauer, Anna Michalska-Ciechanowska
Publikováno v:
Molecules, Vol 28, Iss 4, p 1674 (2023)
Fruits from rosehip (Rosa canina L.) are gaining popularity due to their content and profile of bioactive components. Rosehip is distinct for its antioxidant, immunomodulatory, and anticancer properties. However, the abundance of these bioactives led
Externí odkaz:
https://doaj.org/article/c29d1f0878094c4296a24def9da72c22
Autor:
José Manuel Silvan, Anna Michalska-Ciechanowska, Marisol Villalva, Jessica Brzezowska, Soledad Díaz, Adolfo J. Martinez-Rodriguez
Publikováno v:
Biology and Life Sciences Forum, Vol 18, Iss 1, p 20 (2022)
Helicobacter pylori (H. pylori) is widely recognised as one of the most prevalent human pathogens, which infects more than 50% of the population worldwide. Chronic inflammation of the gastric mucosa is one of the main consequences of this infection a
Externí odkaz:
https://doaj.org/article/6137bdb53d7b45c9800cf2a897394aba
Autor:
Agnieszka Kita, Martyna Kołodziejczyk, Anna Michalska-Ciechanowska, Jessica Brzezowska, Katarzyna Wicha-Komsta, Waldemar Turski
Publikováno v:
Applied Sciences, Vol 12, Iss 2, p 555 (2022)
The aim of this study was to determine the effect of blanching and frying on selected properties of potato crisps of yellow- and purple-fleshed cultivars. The material used was yellow flesh cv. Ismena and purple flesh cv. Provita. Potato slices were
Externí odkaz:
https://doaj.org/article/34155c40db7946f9bc5ff16b88f31545
Autor:
Anna Michalska-Ciechanowska, Aleksandra Hendrysiak, Jessica Brzezowska, Aneta Wojdyło, Agnieszka Gajewicz-Skretna
Publikováno v:
Foods, Vol 10, Iss 8, p 1864 (2021)
Chokeberry fruit, one of the richest plant sources of bioactives, is processed into different foodstuffs, mainly juice, which generates a considerable amount of by-products. To follow the latest trends in the food industry considering waste managemen
Externí odkaz:
https://doaj.org/article/7aa4e2d2f7cb41c69319c146a6299f1d
Publikováno v:
ChemEngineering, Vol 4, Iss 1, p 12 (2020)
Cranberry juice has a high content of polyphenols, which makes it a valuable raw material with health-promoting properties. On the other hand, the bitter and astringent taste of cranberry limits its consumption in fresh form (fruit, juice). For this
Externí odkaz:
https://doaj.org/article/cf1c43883eab4ff7b32ef8483d2034c4
Publikováno v:
Molecules, Vol 24, Iss 22, p 4167 (2019)
In blackcurrant juice powders made using freeze-, vacuum-, and spray-drying methods, 19 polyphenolic compounds were identified: anthocyanins (6), (+)-catechin, flavonols (8), and phenolic acids (4). The highest content of identified polyphenols was n
Externí odkaz:
https://doaj.org/article/8db2d77267f54fad866f36fc2ea3d162