Zobrazeno 1 - 10
of 62
pro vyhledávání: '"Katarzyna Skrzypczak"'
Autor:
Katarzyna Skrzypczak, Dorota Teterycz, Waldemar Gustaw, Dorota Domagała, Przemysław Mielczarek, Joanna Kasprzyk-Pochopień
Publikováno v:
Applied Sciences, Vol 14, Iss 12, p 5187 (2024)
There is a global need to explore alternative protein sources and develop new health-promoting plant-based products. This study aimed to produce beverages from organic seeds of chickpeas and green or red lentils and assess the potential of using L. p
Externí odkaz:
https://doaj.org/article/f320812e76164d098e3f30f5437fce1e
Autor:
Wojciech Radzki, Krzysztof Tutaj, Katarzyna Skrzypczak, Monika Michalak-Majewska, Waldemar Gustaw
Publikováno v:
Applied Sciences, Vol 14, Iss 1, p 66 (2023)
Freeze-dried stems and caps of six cultivated mushroom species, namely Agaricus bisporus (white) Agaricus bisporus (brown), Lentinula edodes, Pholiota nameko, Pleurotus eryngii and Pleurotus ostreatus were subjected to ethanolic extraction. The obtai
Externí odkaz:
https://doaj.org/article/3d983ce4d17840c5b562901800d20195
Publikováno v:
Foods, Vol 12, Iss 21, p 4033 (2023)
Increasingly, consumers are looking for products with specific nutritional and health-promoting properties. The answer of the producers for this demand is fortified food. The raw material that can be used to enrich food is, among others, mushrooms. C
Externí odkaz:
https://doaj.org/article/0ef273a36f144cad848058638f341fb3
Autor:
Adam Zając, Wojciech Sąsiadek, Lucyna Dymińska, Paulina Ropuszyńska-Robak, Jerzy Hanuza, Maciej Ptak, Szymon Smółka, Radosław Lisiecki, Katarzyna Skrzypczak
Publikováno v:
Molecules, Vol 28, Iss 16, p 5987 (2023)
Membranes produced by crosslinking chitosan with magnesium phytate were prepared using highly deacetylated chitosan and its N-carboxymethyl, O-carboxymethyl and N,O-carboxymethyl derivatives. The conditions of the membrane production were described.
Externí odkaz:
https://doaj.org/article/83ca2fb6de8749fb9e4be1210f46c689
Publikováno v:
Applied Sciences, Vol 12, Iss 18, p 8957 (2022)
The aim of the study was to assess the content of biogenic amines and physical properties of fruiting bodies of white and brown button mushrooms subjected to the process of controlled lactic acid fermentation. Lactiplantibacillus plantarum 299v with
Externí odkaz:
https://doaj.org/article/6b24effd5f0646948d181df8aa89ef49
Autor:
Katarzyna Skrzypczak, Katarzyna Michalak, Jakub Wyrostek, Ewa Jabłońska-Ryś, Aneta Sławińska, Wojciech Radzki, Waldemar Gustaw
Publikováno v:
Applied Sciences, Vol 12, Iss 17, p 8916 (2022)
Pulses have desirable nutritional properties and a wide range of applications in the food industry as meat-free, casein-free, gluten-free, and functional food products. Unfortunately, the legume raw material contains some anti-nutrients and allergeni
Externí odkaz:
https://doaj.org/article/8ae0be82e9c94bde9123c9b53f9a61ea
Publikováno v:
Czech Journal of Food Sciences, Vol 37, Iss 4, Pp 260-267 (2019)
The investigation determined the influence of Lactobacillus helveticus strains (T80, T105, B734 and DSMZ 20075) and Lactobacillus acidophilus La-05 (probiotic strain) on the antioxidant activity of whey and milk protein preparations. In order to indi
Externí odkaz:
https://doaj.org/article/d94d7c833d50465d9fc7c94ac5f3c784
Autor:
Katarzyna Skrzypczak, Ewa Jabłońska- Ryś, Klaudia Gustaw, Aneta Sławińska, Adam Waśko, Wojciech Radzki, Monika Michalak-Majewska, Waldemar Gustaw
Publikováno v:
Journal of Pure and Applied Microbiology, Vol 13, Iss 1, Pp 01-12 (2019)
The purpose of the research was to obtain different variants of chickpea beverages and subject them to probiotic fermentation carried out by Lactobacillus plantarum 299v in order to compare properties of received products. The study focused on the in
Externí odkaz:
https://doaj.org/article/7550241abe21494fbb63f979ead7903f
Publikováno v:
Foods, Vol 11, Iss 11, p 1553 (2022)
The aim of the study was to assess changes in the basic quality parameters induced by controlled lactic fermentation of fruiting bodies of the button mushroom (Agaricus bisporus). Lactiplantibacillus plantarum 299v with documented probiotic propertie
Externí odkaz:
https://doaj.org/article/5332e054602b49d4927d32b0c44544f6
Autor:
Katarzyna Skrzypczak, Emilia Fornal, Dorota Domagała, Waldemar Gustaw, Ewa Jabłońska-Ryś, Aneta Sławińska, Wojciech Radzki, Anna Kononiuk, Adam Waśko
Publikováno v:
International Journal of Food Science, Vol 2021 (2021)
The objective of this investigation was to verify whether biologically active peptides (BAPs) could be obtained from water solutions of α-lactalbumin (α-la) and caseinoglycomacropeptide (CGMP) through an application of the new Lactobacillus helveti
Externí odkaz:
https://doaj.org/article/5e87fc716a6c45c7a858b07b3492f7ca