Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Joanna Kochman"'
Publikováno v:
Medycyna Ogólna i Nauki o Zdrowiu, Vol 27, Iss 3, Pp 272-276 (2021)
Introduction and objective Fermentation is a well-known and widely practised method of food processing, increasing both the nutritional and sensoric properties of food products. Thanks to the processes initiated by microorganisms, these products are
Externí odkaz:
https://doaj.org/article/e84a74c1d783454ca76eed6b695e6a4b
Publikováno v:
Medycyna Ogólna i Nauki o Zdrowiu, Vol 27, Iss 2, Pp 117-120 (2021)
Introduction and objective Mycotoxins are secondary metabolites of filamentous fungi. Occurring in food, they pose a threat to the health of consumers, being highly toxic substances. The effects associated with acute poisoning or chronic moderate exp
Externí odkaz:
https://doaj.org/article/5bbf7b104f494273906ad61f7ea6efd6
Publikováno v:
Molecules, Vol 26, Iss 24, p 7616 (2021)
Fermented foods have been an integral part of the cuisines of almost all cultures in the world. In recent years, they have gained ground again, mainly due to their potential health benefits. One such product is grape vinegar, which apart from charact
Externí odkaz:
https://doaj.org/article/cf6b5f65fc8a49048abe427f2f394f68
Publikováno v:
Antioxidants, Vol 10, Iss 9, p 1442 (2021)
Thyroid diseases, including neoplasms, autoimmune diseases and thyroid dysfunctions, are becoming a serious social problem with rapidly increasing prevalence. The latter is increasingly linked to oxidative stress. There are many methods for determini
Externí odkaz:
https://doaj.org/article/00be8d352a70429780b15f452d1addb3
Autor:
Justyna Antoniewicz, Karolina Jakubczyk, Paweł Kwiatkowski, Dominika Maciejewska-Markiewicz, Joanna Kochman, Ewa Rębacz-Maron, Katarzyna Janda-Milczarek
Publikováno v:
Molecules, Vol 26, Iss 16, p 4727 (2021)
Nowadays, products of natural origin with health-promoting properties are increasingly more common. Research shows that fruit vinegars can be a source of compounds with antioxidant activity. Research on the total antioxidant capacity, total phenolic
Externí odkaz:
https://doaj.org/article/fb695b2c228e42f683437c67f8aef440
Autor:
Karolina Jakubczyk, Agnieszka Łukomska, Izabela Gutowska, Joanna Kochman, Joanna Janił, Katarzyna Janda
Publikováno v:
Applied Sciences, Vol 11, Iss 5, p 2120 (2021)
Edible plants began to play an important role in past decade as a part of therapy, a recovery process or a healthy life style. The availability and relatively low price of the raw material, as well as proven bioactive health benefits, are key to cons
Externí odkaz:
https://doaj.org/article/a1e23e25b8d24ffd953367722e0535f2
Publikováno v:
Molecules, Vol 26, Iss 1, p 85 (2020)
Japanese matcha is a type of powdered green tea, grown in a traditional way. Shading of the plants during the growth period enhances the processes of synthesis and accumulation of biologically active compounds, including theanine, caffeine, chlorophy
Externí odkaz:
https://doaj.org/article/b0fa985558bf4ee6838968de71bbe26b
Publikováno v:
Antioxidants, Vol 9, Iss 5, p 447 (2020)
Kombucha is a fermented tea beverage prepared as a result of the symbiotic nature of bacterial cultures and yeast, the so-called SCOBY (Symbiotic Cultures of Bacteria and Yeasts). Kombucha is characterised by rich chemical content and healthy propert
Externí odkaz:
https://doaj.org/article/c4f0faf88a884f129fe0169c3780f713
Autor:
Karolina Jakubczyk, Joanna Kochman, Aleksandra Kwiatkowska, Justyna Kałduńska, Karolina Dec, Dorota Kawczuga, Katarzyna Janda
Publikováno v:
Foods, Vol 9, Iss 4, p 483 (2020)
Matcha green tea (Camellia sinensis), which originates from Japan, is commonly considered as particularly beneficial to health. A large content of polyphenols, amino acids (mainly tannins) and caffeine potentially increase the antioxidant properties
Externí odkaz:
https://doaj.org/article/ad726300d2b74a52a18a6d4518ffc59d
Autor:
Katarzyna Janda, Karolina Jakubczyk, Irena Baranowska-Bosiacka, Patrycja Kapczuk, Joanna Kochman, Ewa Rębacz-Maron, Izabela Gutowska
Publikováno v:
Foods, Vol 9, Iss 2, p 121 (2020)
Coffee, being one of the world’s most popular beverages, is a rich source of dietary antioxidants. The aim of this study was to determine the mineral content and antioxidant activity as well as acidity of coffee beverages depending on the brewing t
Externí odkaz:
https://doaj.org/article/4e2dbb83ca2f47d58b6e0e41f98f0f8d