Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Lucyna Kłębukowska"'
Autor:
Patryk Adamski, Zuzanna Byczkowska-Rostkowska, Joanna Gajewska, Arkadiusz Józef Zakrzewski, Lucyna Kłębukowska
Publikováno v:
Microorganisms, Vol 11, Iss 4, p 1065 (2023)
Milk, due to its diversity in terms of its nutritional content, is an important element of the human diet, as well as a good medium for the development of bacteria. The genus Bacillus contains ubiquitous aerobic, rod-shaped, endospore-producing gram-
Externí odkaz:
https://doaj.org/article/70cee312d7ee4ce384c325fd50e183b7
Autor:
Grzegorz Dąbrowski, Aurelija Paulauskienė, Aldona Baltušnikienė, Lucyna Kłębukowska, Sylwester Czaplicki, Iwona Konopka
Publikováno v:
Applied Sciences, Vol 12, Iss 19, p 9983 (2022)
(1) Background: Interest in plant analogues for food of animal origin is increasing. There are some pro-healthy food ingredients, such as odd-chain, cyclic, and branched fatty acids, that are perceived to be characteristic for food of animal origin o
Externí odkaz:
https://doaj.org/article/8ce7d0784eb8416b89292c16d91271a3
Publikováno v:
Molecules, Vol 27, Iss 4, p 1301 (2022)
This study aimed to characterize bee products (bee bread, bee pollen, beeswax, and multiflorous honey) with the profile of phenolic compounds, total phenolic (TPC) and flavonoid (TFC) contents, and antioxidant and microbiological properties. The TP a
Externí odkaz:
https://doaj.org/article/bc4b8de18a2846ae9dc7eea760d017ad
Publikováno v:
Applied Sciences, Vol 12, Iss 5, p 2365 (2022)
Pork loin slices were sous vide cooked at 60 °C and 65 °C for 2 h, 3 h and 4 h, and at 70 °C and 75 °C for 1 h, 1.5 h and 2 h. The cooking loss of the meat samples significantly increased with the temperature and time of heat treatment, but no co
Externí odkaz:
https://doaj.org/article/cf16fd6d1cb04862ae0fa378b4749ead
Publikováno v:
Czech Journal of Food Sciences, Vol 28, Iss 2, Pp 139-145 (2010)
The effects of inulin HPX and maltodextrins, and also the potentially probiotic Lactobacillus plantarum 14 strain, used separately and in combination in white cheese production, on the gastrointestinal microflora of Wistar rats was investigated. The
Externí odkaz:
https://doaj.org/article/30dff2fab82c4b059c9bb84c5e328f30
Publikováno v:
Plant Foods for Human Nutrition. 77:427-435
Fruit and fruit juices are a valuable source of bioactive compounds, which can protect our organisms from oxidative stress. The phenolic compounds and other phytochemicals may affect the antimicrobial properties of juices. The aim of this study has b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91443c142cefb88bac1f7a08e837cab4
https://doi.org/10.1007/s11130-022-00983-2
https://doi.org/10.1007/s11130-022-00983-2
Publikováno v:
J Food Sci Technol
Originating from New Zealand manuka honey distinguishes itself from other honeys. The purpose of this study was to compare the antioxidant and antimicrobial properties of manuka honey and selected Polish honeys. Antioxidant capacity, total polyphenol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::74d54b5dd1d86fe67f3f802d0aad5899
https://europepmc.org/articles/PMC7054553/
https://europepmc.org/articles/PMC7054553/
Autor:
Wioleta Chajęcka-Wierzchowska, Lucyna Kłębukowska, Anna Zadernowska, Łucja Łaniewska-Trokenheim
Publikováno v:
Journal of Food Safety. 32:407-414
The studies included the determination of usefulness of the VIDAS Salmonella Xpress (SLMX) tests for Salmonella detection in poultry and its comparison with a standard cultural method International Standards Organization-6579. The material for invest
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f628ad152a633cf0d35d42bb0c31a88
https://doi.org/10.1111/j.1745-4565.2012.00394.x
https://doi.org/10.1111/j.1745-4565.2012.00394.x
Publikováno v:
International Journal of Dairy Technology. 62:209-214
In this study yoghurts produced from full-fat milk (3.2%) and from low-fat milk (0.5%), with 0.7% and 2.7% added inulin, were compared. Inulin addition did not influence bacterial counts and acidity. Yoghurt from full-fat milk showed the highest valu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b0425b03ddd7ea6e1d1d0412cda3e0f
https://doi.org/10.1111/j.1471-0307.2009.00481.x
https://doi.org/10.1111/j.1471-0307.2009.00481.x
Publikováno v:
International Journal of Dairy Technology. 61:165-169
In the study, the ability of two potentially probiotic strains Lactobacillus plantarum 14 and Lactobacillus fermentum 4a to milk fermentation and the possibility to use them in yogurt production were investigated. The strains did not acidify milk dur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e038e8917419d4a6a38aeb7219417fe4
https://doi.org/10.1111/j.1471-0307.2008.00392.x
https://doi.org/10.1111/j.1471-0307.2008.00392.x