Zobrazeno 1 - 10
of 71
pro vyhledávání: '"Joanna Tkaczewska"'
Autor:
Joanna Tkaczewska, Piotr Kulawik, Nikola Nowak, Wiktoria Grzebieniarz, Paweł Krzyściak, Wondyfraw Tadele, Eskindir Endalew Tadesse, Rafał Szram, Paulina Guzik, Ewelina Jamróz
Publikováno v:
Foods, Vol 13, Iss 21, p 3499 (2024)
The objective of this study was to compare the effects of two types of active triple-layer films containing curcumin on the shelf-life of salmon fillets. One film (Film A) contained pure curcumin dissolved in lemongrass essential oil, while the other
Externí odkaz:
https://doaj.org/article/965a8a7f10184c4d8706d206ffeb3dfa
Autor:
Mirosław M. Kasprzak, Marek Sady, Joanna Kruk, Simona Bartkova, Immanuel Sanka, Ott Scheler, Ewelina Jamróz, Wiktor Berski, Sylwia Onacik-Gür, Rafał Szram, Charles Odilichukwu R. Okpala, Joanna Tkaczewska, Marzena Zając, Jacek Domagała, Stanisław Ptasznik
Publikováno v:
PeerJ, Vol 11, p e16441 (2023)
The incorporation of lipid droplets and further characterization of matrices within dairy products may be possible using such adjacent particles as protein complexes/lipids. Among the range of varied emulsions and their functionalities, great attenti
Externí odkaz:
https://doaj.org/article/925100a39c53431aae60d1637b9382e4
Autor:
Joanna Tkaczewska, Marzena Zając
Publikováno v:
Applied Sciences, Vol 14, Iss 8, p 3445 (2024)
The objective of this study was to modify a protein-rich by-product, generated during β-glucan production, to render it appropriate for incorporation into meat products. Additionally, the study sought to assess the quality of a prototype meat produc
Externí odkaz:
https://doaj.org/article/4bf0530d6a674ae1801bb5dbd0570d05
Autor:
Anna Stępień, Joanna Tkaczewska, Nikola Nowak, Wiktoria Grzebieniarz, Urszula Goik, Daniel Żmudziński, Ewelina Jamróz
Publikováno v:
Materials, Vol 16, Iss 19, p 6443 (2023)
Increasing consumer awareness of the impact of nutrition on health and the growing popularity of vegan diets are causing a need to look for new plant-based formulations of standard confectionery products with high energy density and low nutritional v
Externí odkaz:
https://doaj.org/article/83513caa67174d749a1db0d76eec52a2
Autor:
Hana Derbew Gedif, Joanna Tkaczewska, Ewelina Jamróz, Marzena Zając, Mirosław Kasprzak, Paulina Pająk, Wiktoria Grzebieniarz, Nikola Nowak
Publikováno v:
Foods, Vol 12, Iss 1, p 26 (2022)
In this study, we investigated the effects of furcellaran–gelatine (FUR/GEL) coatings incorporated with herb extracts on the quality retention of carp fish during refrigeration. Nutmeg, rosemary, thyme, milfoil, marjoram, parsley, turmeric, basil a
Externí odkaz:
https://doaj.org/article/ed523b4c025b4b889996da34d9299232
Autor:
Ewelina Jamróz, Magdalena Janik, Luís Marangoni, Roniérik Pioli Vieira, Joanna Tkaczewska, Agnieszka Kawecka, Michał Szuwarzyński, Tomasz Mazur, Joanna Maria Jasińska, Paweł Krzyściak, Lesław Juszczak
Publikováno v:
Polymers, Vol 14, Iss 20, p 4283 (2022)
Double-layered active films based on furcellaran (1st layer—FUR), chitosan, and gelatin hydrolysates (2nd layer—CHIT+HGEL) were successfully prepared. Bioactive ingredients were added to the 1st film layer: AgNPs, which were synthesized in situ w
Externí odkaz:
https://doaj.org/article/258a957e66db4547a2a6f7be93b4c23e
Publikováno v:
Czech Journal of Food Sciences, Vol 37, Iss 4, Pp 246-251 (2019)
The influence of drying temperature on the characteristics and gel properties of gelatine from Cyprinus carpio L. skin was studied. Gelatine was extracted from the carp skin using NaOH and ethanol pre-treatment method, extracted in water in 45°C and
Externí odkaz:
https://doaj.org/article/1f806fea571f4fa5a73810c192d3ed0d
Publikováno v:
Antioxidants, Vol 11, Iss 7, p 1314 (2022)
The research objective was to assess the effects of 5-week snack supplementation with added enzymatic hydrolysates from carp skins on shifts in pro-oxidative and antioxidant balance among athletes. The study comprised 49 adults (experimental group (E
Externí odkaz:
https://doaj.org/article/b9d5925f7aa74316baad523accd88458
Publikováno v:
Polymers, Vol 14, Iss 9, p 1717 (2022)
In this study, we aimed to produce, innovative and, at the same time, environmentally-friendly, biopolymer double-layer films with fish processing waste and active lingonberry extract as additives. These double-layered films were based on furcellaran
Externí odkaz:
https://doaj.org/article/93e516e119c242f4a89fd22396b0da73
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 3, Pp 195-207 (2018)
Fish proteins are a good source of bioactive peptides (BAPs). Such BAPs are derived through enzymatic hydrolysis of food proteins and can potentially by applied as health-promoting factors against chronic non-communicable diseases (NCDs), including a
Externí odkaz:
https://doaj.org/article/e5ca5c040a444efca8dedec4ab6eee9c