Zobrazeno 1 - 10
of 109
pro vyhledávání: '"Joanna Bryś"'
Autor:
Sina Makouie, Joanna Bryś, Jolanta Małajowicz, Piotr Koczoń, Marta Siol, Bharani K. Palani, Andrzej Bryś, Marko Obranović, Sanja Mikolčević, Eliza Gruczyńska-Sękowska
Publikováno v:
Applied Sciences, Vol 14, Iss 18, p 8477 (2024)
This review explores advances in silymarin extraction and liposomal encapsulation techniques, highlighting their potential applications in the food, pharmaceutical, and cosmetic industries. The study evaluates a range of extraction techniques, includ
Externí odkaz:
https://doaj.org/article/7e496ffd024f4b569aa3c6e12a5624aa
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-15 (2023)
Abstract The market for plant-based beverages (PBBs) is relatively new; hence, to enable its further development, it is important to use new raw materials and improve production technology. The use of natural biotechnological processes can diversify
Externí odkaz:
https://doaj.org/article/e89ebfd915554ebda4205eff7fb2a680
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-14 (2023)
Abstract This study aimed at investigating the influence of different variants of bacterial starter cultures on the metabolism of the bacteria used, cheese protein digestibility, and fatty acid profile. The results revealed that lactic acid bacteria
Externí odkaz:
https://doaj.org/article/50c47eddae03449aaf2cf5e072232f9f
Autor:
Ranahansi Rangadharee Bandara, Chloé Louis-Gavet, Joanna Bryś, Diana Mańko-Jurkowska, Agnieszka Górska, Rita Brzezińska, Marta Siol, Sina Makouie, Bharani Kumar Palani, Marko Obranović, Piotr Koczoń
Publikováno v:
Foods, Vol 13, Iss 17, p 2722 (2024)
The interesterification process allows structured lipids (SLs) to be obtained with a modified triacylglycerol (TAG) structure, in which the unfavorable saturated fatty acids (SFAs) are replaced with nutritionally significant fatty acids (FAs) such as
Externí odkaz:
https://doaj.org/article/aa2a3fcb82bd4288955a3ba4972c90be
The Impact of Drying Methods on the Quality of Blanched Yellow Mealworm (Tenebrio molitor L.) Larvae
Autor:
Radosław Bogusz, Joanna Bryś, Anna Onopiuk, Katarzyna Pobiega, Aneta Tomczak, Przemysław Łukasz Kowalczewski, Katarzyna Rybak, Małgorzata Nowacka
Publikováno v:
Molecules, Vol 29, Iss 15, p 3679 (2024)
The growing world population necessitates the implementation of appropriate processing technologies for edible insects. The objective of this study was to examine the impact of distinct drying techniques, including convective drying at 70 °C (70CD)
Externí odkaz:
https://doaj.org/article/6e05616d41d541d683354b57c2856d9a
Autor:
Marta Siol, Agnieszka Dudek, Joanna Bryś, Diana Mańko-Jurkowska, Eliza Gruczyńska-Sękowska, Sina Makouie, Bharani Kumar Palani, Marko Obranović, Piotr Koczoń
Publikováno v:
Foods, Vol 13, Iss 9, p 1370 (2024)
The current investigations were aimed at the determination of the hydrolytic and oxidative stability of commercial pomegranate seed oils provided by four different producers, and to assess the oils’ primary quality parameters. During storage, many
Externí odkaz:
https://doaj.org/article/8839eb5c879a4e349e8a8c61283d475b
Autor:
Radosław Bogusz, Joanna Bryś, Anna Onopiuk, Katarzyna Rybak, Dorota Witrowa-Rajchert, Małgorzata Nowacka
Publikováno v:
Molecules, Vol 28, Iss 24, p 8121 (2023)
In recent years, an increasing interest has been shown in alternative food sources. Many studies are focused on the use of insects. The aim of this study was to investigate the changes in the chemical and thermal properties of black soldier fly larva
Externí odkaz:
https://doaj.org/article/f9ffef7ea2404173af7ed46ee7e88b6f
Autor:
Piotr Koczoń, Alicja Dąbrowska, Ewa Laskowska, Małgorzata Łabuz, Katarzyna Maj, Jakub Masztakowski, Bartłomiej J. Bartyzel, Andrzej Bryś, Joanna Bryś, Eliza Gruczyńska-Sękowska
Publikováno v:
Materials, Vol 16, Iss 22, p 7128 (2023)
The properties of silk make it a promising material for medical applications, both in human and veterinary medicine. Its predominant amino acids, glycine and alanine, exhibit low chemical reactivity, reducing the risk of graft rejection, a notable ad
Externí odkaz:
https://doaj.org/article/0f3ed9d570404303bc965544dd061d11
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 66 (2023)
Oat (Avena sativa L.) grains are an important source of protein, minerals and oil. They contain at least twice as much fat as other common cereals, such as wheat, barley or rye, and the fat contained in oat grains significantly contributes to their p
Externí odkaz:
https://doaj.org/article/7ebf86e349cf43d0b9d6338b4c284720
Publikováno v:
Biology and Life Sciences Forum, Vol 26, Iss 1, p 100 (2023)
Walnuts (Juglans regia) are characterized by a high fat content of approximately 73%. The oil contained in the nuts is rich in unsaturated fatty acids, including monounsaturated oleic acid and polyunsaturated fatty acids, both of the n-3 and n-6 fami
Externí odkaz:
https://doaj.org/article/5e82038d366e4058ab2e51a3e9fbcc1b