Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Lech Ozimek"'
Autor:
Marta TOMCZYŃSKA-MLEKO, Elżbieta KAMYSZ, Emilia SIKORSKA, Czesław PUCHALSKI, Stanisław MLEKO, Lech OZIMEK, Grzegorz KOWALUK, Waldemar GUSTAW, Marta WESOŁOWSKA-TROJANOWSKA
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 1, Pp 82-89 (2014)
The secondary structure of proteins in unheated and heated whey protein isolate dispersions and the surface tension of the solutions were investigated at different pH. Heating protein solutions at 80°C results in an increase of unordered structure.
Externí odkaz:
https://doaj.org/article/6aa572ccd6d44245852fc349c6e09a7d
Autor:
Eryck R Silva Hernández, Ma. Miriam Suarez Jácome, Rosa Guadalupe Herrera Lee, Takuo Nakano, Lech Ozimek, Iñigo Verdalet Guzmán
Publikováno v:
Archivos Latinoamericanos de Nutrición, Vol 57, Iss 2, Pp 173-178 (2007)
High conjugated linoleic acid (CLA) content in milk and dairy products using a dietary supplementation of sunflower seed in cows. Thrombogenic/atherogenic risk issues. This studywas undertaken to determine the effect of dietary supplementation of sun
Externí odkaz:
https://doaj.org/article/624e32f1cf4b4fbba9da127e895359ce
Autor:
Eryck R Silva Hernández, Ma. Miriam Suarez Jácome, Rosa Guadalupe Herrera Lee, Takuo Nakano, Lech Ozimek, Iñigo Verdalet Guzmán
Publikováno v:
Archivos Latinoamericanos de Nutrición, Vol 57, Iss 2, Pp 173-178
High conjugated linoleic acid (CLA) content in milk and dairy products using a dietary supplementation of sunflower seed in cows. Thrombogenic/atherogenic risk issues. This studywas undertaken to determine the effect of dietary supplementation of sun
Externí odkaz:
https://doaj.org/article/74b3d37319434d1db04541896d3a05d1
Autor:
Galyna Polishchuk, Lech Ozimek, Stanisław Mleko, Ignace Lange, Piotr Janas, Marta Tomczyńska-Mleko
Publikováno v:
Ukrainian Food Journal. 9:757-768
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ff8f7e0b5898246e9cc4f773e139e8b
https://doi.org/10.24263/2304-974x-2020-9-4-3
https://doi.org/10.24263/2304-974x-2020-9-4-3
Autor:
Stanisław Mleko, Lech Ozimek, Marta Tomczyńska-Mleko, Galyna Polischuk, Piotr Janas, Ignace Lange
Publikováno v:
Ukrainian Food Journal. 9:7-35
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a236973a2b1c83e7c59b2bc1d360a675
https://doi.org/10.24263/2304-974x-2020-9-1-3
https://doi.org/10.24263/2304-974x-2020-9-1-3
Publikováno v:
Journal of Dairy Research. 85:110-113
Bovine κ-casein glycomacropeptide (GMP) found in sweet whey is a 64 amino acid residue glycopeptide, which does not contain phenylalanine or other aromatic amino acids. There is, however, little information available concerning isolation of phenylal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::36afa6d34015a05eb2c95c47367d3c25
https://doi.org/10.1017/s0022029917000838
https://doi.org/10.1017/s0022029917000838
Autor:
Eduardo Castaño-Tostado, Sergio de Jesús Romero-Gómez, Silvia L. Amaya-Llano, Lech Ozimek, Lucía Abadía-García, César Ozuna
Publikováno v:
Innovative Food Science & Emerging Technologies. 37:84-90
The ultrasound treatment on whey protein before enzymatic hydrolysis using vegetable proteases was studied. Ultrasound density, temperature, and pretreatment time effects were evaluated on enzymatic degree of hydrolysis, release of Angiotensin I-Conv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5b4974c3515a973cfcdd84b490d3182a
https://doi.org/10.1016/j.ifset.2016.08.010
https://doi.org/10.1016/j.ifset.2016.08.010
Publikováno v:
Food Hydrocolloids. 50:116-127
The effect of inulin addition at low concentrations (0.1–0.5%) on the thermal gelation of oat protein gels was investigated using textural profile analysis, rheological measurements and microstructure observation through scanning electron microscop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78517537dc60702c92742c47d1ce0676
https://doi.org/10.1016/j.foodhyd.2015.03.031
https://doi.org/10.1016/j.foodhyd.2015.03.031
Autor:
Lech Ozimek, Takuo Nakano
Publikováno v:
Recent Patents on Food, Nutrition & Agriculture. 6:38-44
Sialic acid is a carbohydrate moiety of k-casein glycomacropeptide (GMP), which is a 64 amino acid residue C-terminal sialylated phosphorylated glycopeptide released from k-casein by the action of chymosin during cheese making. GMP lacks aromatic ami
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5b563b0779e400d59784539bd845f48d
https://doi.org/10.2174/2212798406666140131122337
https://doi.org/10.2174/2212798406666140131122337
Publikováno v:
Recent Patents on Food, Nutrition & Agriculture. 6:54-59
Aggrecan is a cartilage specific proteoglycan containing chondroitin sulfate (CS) and keratan sulfate (KS). CS is an acidic polysaccharide having wide range of applications in pharmaceutical, cosmetic, and food industries. CS is extracted from cartil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0cc0241b88be5dd82fa4139f93a24b6d
https://doi.org/10.2174/2212798406666140613113427
https://doi.org/10.2174/2212798406666140613113427