Zobrazeno 1 - 10
of 75
pro vyhledávání: '"Katarzyna Pobiega"'
Autor:
Emilia Janiszewska-Turak, Anna Wierzbicka, Katarzyna Rybak, Katarzyna Pobiega, Alicja Synowiec, Łukasz Woźniak, Urszula Trych, Andrzej Krzykowski, Anna Gramza-Michałowska
Publikováno v:
Molecules, Vol 29, Iss 20, p 4803 (2024)
This study emphasizes the significance of optimizing salt content during the fermentation of red beetroot to produce healthier and high-quality fermented products. It investigates the impact of different salt levels on fermentation, analyzing various
Externí odkaz:
https://doaj.org/article/54f978d3b6cc4002973b4a5dcd9bf02a
Autor:
Emilia Janiszewska-Turak, Katarzyna Rybak, Dorota Witrowa-Rajchert, Katarzyna Pobiega, Anna Wierzbicka, Szymon Ossowski, Joanna Sękul, Aniela Kufel, Aneta Wiśniewska, Urszula Trych, Justyna Szczepańska-Stolarczyk, Andrzej Krzykowski, Anna Gramza-Michałowska
Publikováno v:
Molecules, Vol 29, Iss 19, p 4519 (2024)
Pumpkin is a highly nutritious plant, rich in valuable nutrients that benefit human health. Due to the high perishability of this fruit, the production of pumpkin juice is a practical way to use it effectively. Recently, fermented vegetable juices ha
Externí odkaz:
https://doaj.org/article/ccb56dd7848a434fa5c1e3d009134133
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:
Katarzyna Pobiega, Joanna Sękul, Anna Pakulska, Małgorzata Latoszewska, Aleksandra Michońska, Zuzanna Korzeniowska, Zuzanna Macherzyńska, Michał Pląder, Wiktoria Duda, Jakub Szafraniuk, Aniela Kufel, Łukasz Dominiak, Zuzanna Lis, Emilia Kłusek, Ewa Kozicka, Anna Wierzbicka, Magdalena Trusińska, Katarzyna Rybak, Anna M. Kot, Małgorzata Nowacka
Publikováno v:
Applied Sciences, Vol 14, Iss 14, p 6259 (2024)
In recent years, there has been an increasing demand for new sources of protein, both for human and animal nutrition. In addition to alternative sources of protein, such as algae or edible insects, protein obtained from yeast and mold biomass is beco
Externí odkaz:
https://doaj.org/article/ce06a1420a5d4c7b864d307f0062e6cd
Autor:
Iwona Gientka, Alicja Synowiec, Marek Roszko, Cac Ngo Khoa Nguyen, Katarzyna Pobiega, Anna M. Kot
Publikováno v:
Applied Sciences, Vol 14, Iss 9, p 3784 (2024)
The article aims to compare the properties and quality of two types of organic Japanese soy sauce from the market, declared by manufacturers as koikuchi, and tamari, both conventional and organic, along with an attempt to determine the differentiatin
Externí odkaz:
https://doaj.org/article/b1e3f940a8f74ffd99f183b64373a11e
Autor:
Malgorzata Nowacka, Katarzyna Rybak, Magdalena Trusinska, Magdalena Karwacka, Aleksandra Matys, Katarzyna Pobiega, Dorota Witrowa-Rajchert
Publikováno v:
Applied Sciences, Vol 14, Iss 8, p 3507 (2024)
Beetroots are sources of bioactive compounds and valued pigments such as betalains. The purpose of this study was to determine the influence of ultrasound pretreatment on the beetroot infrared–hot air drying process and the functional properties of
Externí odkaz:
https://doaj.org/article/60527c750f51487799c8c5e0461eab41
Autor:
Radosław Bogusz, Katarzyna Pobiega, Przemysław Łukasz Kowalczewski, Anna Onopiuk, Karolina Szulc, Artur Wiktor, Katarzyna Rybak, Małgorzata Nowacka
Publikováno v:
Applied Sciences, Vol 14, Iss 3, p 968 (2024)
Complete protein, which includes all the essential amino acids, and bioactive compounds needed in human nutrition, can be found in edible insects. Bioactive compounds play a crucial role in protecting cells from the damage caused by free radicals. Th
Externí odkaz:
https://doaj.org/article/9c53c484c4de4af3a95d426f48a635b4
Autor:
Katarzyna Pobiega, Aleksandra Matys, Magdalena Trusinska, Katarzyna Rybak, Dorota Witrowa-Rajchert, Malgorzata Nowacka
Publikováno v:
Applied Sciences, Vol 13, Iss 22, p 12335 (2023)
Currently, the demands of consumers are growing, and they expect safe and natural products of higher quality compared to products processed using thermal methods. Thermal treatment influences the sensory as well as quality and nutritional value of pr
Externí odkaz:
https://doaj.org/article/27e68c91bc3d437b9d86a8252dfd2bc6
Autor:
Radosław Bogusz, Katarzyna Pobiega, Katarzyna Rybak, Artur Wiktor, Oleksii Parniakov, Sergiy Smetana, Małgorzata Nowacka
Publikováno v:
Applied Sciences, Vol 13, Iss 18, p 10251 (2023)
Freeze drying is employed as one of the most effective preservation techniques, allowing dried material to be obtained characterized by high-quality properties. However, it also stands out as being one of the most energy-intensive methods and, conseq
Externí odkaz:
https://doaj.org/article/04580fb28201498a8582df4cb3220d7f
Publikováno v:
Molecules, Vol 28, Iss 18, p 6744 (2023)
Bee products from urban apiaries are increasingly used. They are mainly used to promote local apiaries and cities in which they are located. The aim of the study was to compare the chemical composition and antioxidant activity of propolis from 6 Poli
Externí odkaz:
https://doaj.org/article/91de95211ab34042bf1bd1dfa8701ce0