Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Katarzyna Waszkowiak"'
Autor:
Elżbieta Radziejewska-Kubzdela, Marcin Kidoń, Angelika Kowiel, Katarzyna Waszkowiak, Krystyna Szymandera-Buszka, Marta Bednarek, Maciej Kuligowski, Joanna Kobus-Cisowska, Dominik Mierzwa
Publikováno v:
Molecules, Vol 29, Iss 23, p 5586 (2024)
Increasing the consumption of fruit and vegetables can be achieved by creating new products. A promising method seems to be the directed fermentation of vegetables. The aim of this study was to investigate the effect of ultrasonic pretreatment (US; 2
Externí odkaz:
https://doaj.org/article/4c8d545d45ec438b9117b5682e13d687
Publikováno v:
Applied Sciences, Vol 13, Iss 13, p 7840 (2023)
Bread is consumed by people all over the world. Its quality may be modified by the application of other raw materials or changes in production technology. The addition of flax cake (FC) and lupine flour (LF) was proposed as a modification of the nutr
Externí odkaz:
https://doaj.org/article/9efabfece85248d8965ef10a499b29b0
Autor:
Katarzyna Waszkowiak, Beata Mikołajczak, Katarzyna Polanowska, Marek Wieruszewski, Przemysław Siejak, Wojciech Smułek, Maciej Jarzębski
Publikováno v:
Antioxidants, Vol 12, Iss 3, p 675 (2023)
Flaxseed proteins exhibit functionalities interesting for the food industry, including antioxidant capacity. Antioxidant activity depends on the protein composition and the presence of phenolic compounds extracted with them from the matrix. The resea
Externí odkaz:
https://doaj.org/article/03ad4d90a6c448bcbd729788973f944d
Autor:
Łukasz Łopusiewicz, Katarzyna Waszkowiak, Katarzyna Polanowska, Beata Mikołajczak, Natalia Śmietana, Agnieszka Hrebień-Filisińska, Joanna Sadowska, Kinga Mazurkiewicz-Zapałowicz, Emilia Drozłowska
Publikováno v:
Fermentation, Vol 8, Iss 10, p 490 (2022)
Cannabis sativa (hemp) is a plant considered to be abundant in bioactive compounds. The increasing production of hemp oil is leaving considerable amounts of hemp press cakes (HPC), which have not been sufficiently managed so far. One of the direction
Externí odkaz:
https://doaj.org/article/0b5ffaa77bb2472fa3b30405cf5906d0
Autor:
Agata Zaremba, Katarzyna Waszkowiak, Dominik Kmiecik, Anna Jędrusek-Golińska, Maciej Jarzębski, Krystyna Szymandera-Buszka
Publikováno v:
Molecules, Vol 27, Iss 10, p 3351 (2022)
This study aimed to determine the use of selected vegetables (pumpkin, cauliflower, broccoli, carrot) as carriers of potassium iodide (KI) and potassium iodate (KIO3) by determining changes in iodine content under various conditions of impregnation a
Externí odkaz:
https://doaj.org/article/ac7e2e3b41224825b1b660cd513ce4ed
Publikováno v:
Foods, Vol 9, Iss 10, p 1383 (2020)
Roasting is more and more often used as a pre-treatment of flaxseeds. However, the process can influence flaxseed proteins that may be crucial for their properties. The aim of this research was to study changes in the electrophoretic protein profile
Externí odkaz:
https://doaj.org/article/b827b6e21636493382c1cded5cf6f410
Publikováno v:
Foods, Vol 9, Iss 2, p 209 (2020)
The food industry has endeavoured to move toward the direction of clean labelling. Therefore, replacing synthetic preservatives with natural plant extracts has gained significant importance. It is necessary to determine whether products enriched with
Externí odkaz:
https://doaj.org/article/b5d48e58ea83403ab4c5636d25e6ea46
Autor:
Anna Jędrusek-Golińska, Krystyna Szymandera-Buszka, Katarzyna Waszkowiak, Marek Goliński, Ewa Jędrzejowska
Publikováno v:
Journal of Agribusiness and Rural Development, Vol 4, Iss 38, p 685–694 (2015)
Due to the increasing share of the elderly in the population of developed countries and studies that indicate that aging is positively correlated with poorer nutritional status, it would make sense to spread the consumption of functional foods among
Externí odkaz:
https://doaj.org/article/d41afd14fcdc479ba3ec3f8f92f75018
Publikováno v:
Applied Sciences; Volume 13; Issue 13; Pages: 7840
Bread is consumed by people all over the world. Its quality may be modified by the application of other raw materials or changes in production technology. The addition of flax cake (FC) and lupine flour (LF) was proposed as a modification of the nutr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::f08075caafa89ce4c41d467d4c28213e
Autor:
Katarzyna Waszkowiak, Natalia Śmietana, Joanna Sadowska, Kinga Mazurkiewicz-Zapałowicz, Emilia Drozłowska, Katarzyna Polanowska, Agnieszka M. Hrebień-Filisińska, Beata Mikołajczak, Łukasz Łopusiewicz
Publikováno v:
Fermentation; Volume 8; Issue 10; Pages: 490
Cannabis sativa (hemp) is a plant considered to be abundant in bioactive compounds. The increasing production of hemp oil is leaving considerable amounts of hemp press cakes (HPC), which have not been sufficiently managed so far. One of the direction
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e30bd645f37f01ac5fc511a5c4dc1c4d