Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Lucia Gabriny"'
Autor:
Fábio Medeiros, Ricardo S. Aleman, Lucia Gabríny, Seung Woon You, Roberta Targino Hoskin, Marvin Moncada
Publikováno v:
Applied Sciences, Vol 14, Iss 9, p 3733 (2024)
The rising demand for novel and alternative protein (AP) sources has transformed both the marketplace and the food industry. This solid trend is driven by social awareness about environmental sustainability, fair food production practices, affordabil
Externí odkaz:
https://doaj.org/article/1035e1dfff684fa6a8bd15b7befeefc2
Autor:
Eva Ivanišová, Marek Rajnoha, Ľuboš Harangozo, Daniela Kunecová, Matej Čech, Lucia Gabríny, Branislav Gálik, Joanna Katarzyna Banach, Przemysław Łukasz Kowalczewski, Renata Pietrzak-Fiećko
Publikováno v:
Applied Sciences, Vol 13, Iss 21, p 11911 (2023)
This study aimed to determine the physicochemical, nutritional, antioxidant, and sensory properties of crackers with the addition of edible insects. The analyses covered the contents of total dry matter, crude protein, fat and ash; amino acid composi
Externí odkaz:
https://doaj.org/article/e7e9fe5c01774b2eada703a2a6b61f08
Autor:
Veronika Valková, Hana Ďúranová, Lucia Galovičová, Simona Kunová, Lucia Gabríny, Miroslava Kačániová
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 54, Iss 1, Pp 150-150 (2023)
The objective of the current work was to evaluate basic technological parameters of three types of biscuits including moisture content (MC) and water activity (aw), and to characterize their microbial spoilage (related to the total bacterial count, p
Externí odkaz:
https://doaj.org/article/1a54193b02d5473791c83277d76d60fa
Autor:
Veronika Šimora, Hana Ďúranová, Ján Brindza, Marvin Moncada, Eva Ivanišová, Patrícia Joanidis, Dušan Straka, Lucia Gabríny, Miroslava Kačániová
Publikováno v:
Foods, Vol 12, Iss 3, p 593 (2023)
In the current study, Cornelian cherry powder (CCP, Cornus mas) was investigated as a functional ingredient for bread production. Experimental bread loaves were prepared using five levels of CCP (0, 1, 2, 5, and 10% w/w) to replace wheat flour in bre
Externí odkaz:
https://doaj.org/article/a6c573d89e214cee90000773dfd321a2
Autor:
Veronika Valková, Hana Ďúranová, Aude Falcimaigne-Cordin, Claire Rossi, Frédéric Nadaud, Alla Nesterenko, Marvin Moncada, Mykola Orel, Eva Ivanišová, Zuzana Chlebová, Lucia Gabríny, Miroslava Kačániová
Publikováno v:
Foods, Vol 11, Iss 15, p 2267 (2022)
The study compares the impact of freeze- and spray-drying (FD, SD) microencapsulation methods on the content of β-glucan, total polyphenols (TP), total flavonoids (TF), phenolic acids (PA), and antioxidant activity (AA) in commercially β-glucan pow
Externí odkaz:
https://doaj.org/article/61eea10f0f1e4b7f9c026c60676b0a5a
Autor:
Veronika Valková, Hana Ďúranová, Michaela Havrlentová, Eva Ivanišová, Ján Mezey, Zuzana Tóthová, Lucia Gabríny, Miroslava Kačániová
Publikováno v:
Plants, Vol 11, Iss 9, p 1256 (2022)
The present article aimed to study the effects of four selected concentrations (1%, 2%, 5%, and 10%) of apple pomace powder (APP), obtained from juice production, on the nutritional value and selected physico-chemical, antioxidant, and sensory proper
Externí odkaz:
https://doaj.org/article/5ca4c954a77c4cf597e30c525ddb7c79
Publikováno v:
Phytochemistry Reviews. 21:1379-1413
Various herbs, plants and spices have been used for many decades as natural valuable remedies for prevention and/or treatment of diverse diseases and health problems. Chili peppers (Capsicum spp.), one of the oldest domesticated and utilized crops, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa790a959c052ae57827eeb5fa5f8ab3
https://doi.org/10.1007/s11101-021-09789-7
https://doi.org/10.1007/s11101-021-09789-7
Autor:
Magdalena Skalicka, Robert Stawarz, L'. Harangozo, Lukasz J. Binkowski, Tomáš Tóth, Lucia Gabriny, Marcela Capcarova, Peter Massanyi, Július Árvay, Lucia Palšová, Maria de la Luz Garcia Pardo
Publikováno v:
Journal of Environmental Science and Health, Part B. 55:677-686
The examination of various elements in the milk products is very important in the food sector in respect of food quality and safety. The aim of this study was to determine the concentrations of calcium (Ca), cobalt (Co), cadmium (Cd), copper (Cu), ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f4774e27102b46c5d7160af8b2a7ffe
https://doi.org/10.1080/03601234.2020.1762420
https://doi.org/10.1080/03601234.2020.1762420
Autor:
Marián Tokár, Veronika Valková, Lucia Gabriny, Jana Štefániková, Miroslava Kačániová, Michal Miškeje, Przemysław Łukasz Kowalczewski, Hana Ďúranová
Publikováno v:
Applied Rheology, Vol 30, Iss 1, Pp 138-150 (2020)
The current study was designed to enhance the functionality of white bread by replacement of wheat flour with different levels (1%, 2%, 5%, and 8%) of grape seeds micropowder (GSMP) with nanosized particles (10 µm). Chemical composition of GSMP, vol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c13bd7f6bae46d44b469ebdc0eb716d
https://doi.org/10.1515/arh-2020-0112
https://doi.org/10.1515/arh-2020-0112