Zobrazeno 1 - 10
of 63
pro vyhledávání: '"Joanna Klepacka"'
Publikováno v:
Antioxidants, Vol 13, Iss 10, p 1191 (2024)
Traditionally, kombucha is produced by the fermentation of black or green tea infusions with the use of SCOBY (Symbiotic Culture of Bacteria and Yeasts). However, SCOBY exhibits the ability to ferment other substrates as well, which can be used to cr
Externí odkaz:
https://doaj.org/article/f411e5962d88402d88b0a75e1a1bf284
Autor:
Joanna Klepacka, Zuzanna Zakrzewska, Małgorzata Czogała, Adriana Chromy-Czoniszwili, Szymon Skoczeń, Krzysztof Fyderek
Publikováno v:
Microbiology Research, Vol 12, Iss 4, Pp 938-949 (2021)
The worldwide surge of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) has caused a global pandemic and led governments to control spread of the virus and provide care for the population affected by the infection. Although, in children,
Externí odkaz:
https://doaj.org/article/f5ac57411ce94c0cbd8136275c4a9586
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Recently, plant-derived bioactive compounds have been utilized in the preparation of several functional food products; however, stability and water solubility are major constraints to these compounds. Therefore, to overcome this problem, the synthesi
Externí odkaz:
https://doaj.org/article/37a7b8a923504db6ae44f46fff67f9f6
Publikováno v:
Animals, Vol 13, Iss 5, p 907 (2023)
The present study aimed to determine the content of health-promoting compounds, and fatty acids, with particular emphasis on the content of cis9trans11 C18:2 (CLA) acid, selected minerals, folates in organic and commercial goat’s milk and fermented
Externí odkaz:
https://doaj.org/article/d0dcd7b772a84cb2abe1cee10ac74abe
Autor:
Gamal Abdel Nasser Atia, Hany K. Shalaby, Mehrukh Zehravi, Mohamed Mohamady Ghobashy, Hager Abdel Nasser Attia, Zubair Ahmad, Farhat S. Khan, Abhijit Dey, Nobendu Mukerjee, Athanasios Alexiou, Md. Habibur Rahman, Joanna Klepacka, Agnieszka Najda
Publikováno v:
Polymers, Vol 14, Iss 15, p 3192 (2022)
Chitosan is a natural anionic polysaccharide with a changeable architecture and an abundance of functional groups; in addition, it can be converted into various shapes and sizes, making it appropriate for a variety of applications. This article exami
Externí odkaz:
https://doaj.org/article/269e6f70cf424ae0bd74dab8cd0a84b2
Autor:
Parvathy Shanthakumar, Joanna Klepacka, Aarti Bains, Prince Chawla, Sanju Bala Dhull, Agnieszka Najda
Publikováno v:
Molecules, Vol 27, Iss 16, p 5354 (2022)
Pea (Pisum sativum) is an important source of nutritional components and is rich in protein, starch, and fiber. Pea protein is considered a high-quality protein and a functional ingredient in the global industry due to its low allergenicity, high pro
Externí odkaz:
https://doaj.org/article/01b289c7a1124e8d946f99109b14d2d1
Autor:
Marta Czarnowska-Kujawska, Joanna Klepacka, Olga Zielińska, María de Lourdes Samaniego-Vaesken
Publikováno v:
Nutrients, Vol 14, Iss 17, p 3500 (2022)
One way of increasing folate status, especially in a state of increased demand (e.g., women of childbearing age), is dietary supplementation with folic acid (FA). The dietary supplements market in Poland shows a controversial situation and, for many
Externí odkaz:
https://doaj.org/article/9f6c7cce310e42a581471082ed459894
Autor:
Chenmala Karthika, Agnieszka Najda, Joanna Klepacka, Mehrukh Zehravi, Rokeya Akter, Muhammad Furqan Akhtar, Ammara Saleem, Majed Al-Shaeri, Banani Mondal, Ghulam Md. Ashraf, Priti Tagde, Sarker Ramproshad, Zubair Ahmad, Farhat S. Khan, Md. Habibur Rahman
Publikováno v:
Molecules, Vol 27, Iss 14, p 4663 (2022)
A brain tumor (BT) is a condition in which there is growth or uncontrolled development of the brain cells, which usually goes unrecognized or is diagnosed at the later stages. Since the mechanism behind BT is not clear, and the various physiological
Externí odkaz:
https://doaj.org/article/79c331170f5e4e3aa91d4026d8e59249
Autor:
Aarti Bains, Agnieszka Najda, Prince Chawla, Joanna Klepacka, Sanju Bala Dhull, Pardeep Kumar Sadh, Mohammed Azhar Khan, Ravinder Kaushik
Publikováno v:
Polymers, Vol 14, Iss 10, p 1938 (2022)
Interest in the utilization of plant-based bioactive compounds in foods has increased due to their biochemical activities and as alternatives in the reduction of high concentrations of chemical utilization. However, some of these additives are hydrop
Externí odkaz:
https://doaj.org/article/08c19378a88b4e6a8625ade2cf6c3053
Autor:
Joanna Klepacka
Publikováno v:
Applied Sciences, Vol 12, Iss 9, p 4227 (2022)
Phenolic compounds are components with proven beneficial effects on the human body, primarily due to their antioxidant activity. In view of the high consumption of tea and the numerous factors that affect the nutritional value of its infusions, the a
Externí odkaz:
https://doaj.org/article/cba10f0d24e348048647e786fd7b36b4