Zobrazeno 1 - 10
of 59
pro vyhledávání: '"Małgorzata, Wronkowska"'
Autor:
Małgorzata Wronkowska, Natalia Bączek, Joanna Honke, Joanna Topolska, Wiesław Wiczkowski, Henryk Zieliński
Publikováno v:
Molecules, Vol 28, Iss 11, p 4565 (2023)
Wheat roll enhanced by buckwheat hull was used as a model for determining the retention of bioactive compounds during technological steps. The research included analysis of the formation of Maillard reaction products (MRPs) and retention of bioactive
Externí odkaz:
https://doaj.org/article/f7f672c3415b45a49774d1064b1e5d80
Publikováno v:
Microorganisms, Vol 11, Iss 4, p 883 (2023)
The in vitro bioaccessibility of the soluble protein and Maillard reaction products (MRPs) such as furosine (an early indicator of the MR), free FIC (fluorescent intermediate compounds), and FAST index (fluorescence of advanced MRPs and tryptophan),
Externí odkaz:
https://doaj.org/article/b8c81b2d66a44d8296b02aeab2e2fe6b
Autor:
Małgorzata Wronkowska, Wiesław Wiczkowski, Joanna Topolska, Dorota Szawara-Nowak, Mariusz Konrad Piskuła, Henryk Zieliński
Publikováno v:
Molecules, Vol 28, Iss 6, p 2746 (2023)
The identification and potential bioaccessibility of phenolic compounds using the highly sensitive micro-HPLC-QTRAP/MS/MS technique and Maillard reaction products (MRPs) in buckwheat biscuits formulated from flours, raw and roasted, fermented by Rhiz
Externí odkaz:
https://doaj.org/article/9e7693a1e5ee49529874b262a3cc132b
Autor:
Henryk Zieliński, Wiesław Wiczkowski, Joanna Topolska, Mariusz Konrad Piskuła, Małgorzata Wronkowska
Publikováno v:
Molecules, Vol 27, Iss 19, p 6628 (2022)
The literature reports that the consumption of common buckwheat (Fagopyrum esculentum Moench), exactly the polyphenols it contains, is associated with a wide spectrum of health benefits. Therefore, the determination of the bioaccessibility of phenoli
Externí odkaz:
https://doaj.org/article/eb17b2c5822945aaadf815daed12bbe0
Autor:
Małgorzata Wronkowska, Jerzy Juśkiewicz, Zenon Zduńczyk, Józef Warechowski, Maria Soral-Śmietana, Monika Jadacka
Publikováno v:
Journal of Functional Foods, Vol 50, Iss , Pp 63-70 (2018)
The effects of acid whey concentrates after nano- or ultrafiltration on the nutritional and physiological indices of rats were analysed. The ultrafiltration concentrate was characterized by a higher protein and lactoferrin content, and lower lactose
Externí odkaz:
https://doaj.org/article/7c6b6cdfc1984d0d829b934900ef87ac
Autor:
Zieliński, Małgorzata Wronkowska, Natalia Bączek, Joanna Honke, Joanna Topolska, Wiesław Wiczkowski, Henryk
Publikováno v:
Molecules; Volume 28; Issue 11; Pages: 4565
Wheat roll enhanced by buckwheat hull was used as a model for determining the retention of bioactive compounds during technological steps. The research included analysis of the formation of Maillard reaction products (MRPs) and retention of bioactive
Publikováno v:
Molecules, Vol 26, Iss 8, p 2267 (2021)
The aim of this study was to determine the phytochemicals and antioxidant activity in oat-buckwheat doughs and cookies with the addition of ten selected spices or herbs (2 g/100 g flours weight basis). The used spices and herbs, as was expected, show
Externí odkaz:
https://doaj.org/article/0ae91087b3b54e289aad71b85002c79c
Publikováno v:
In Food Chemistry 1 April 2016 196:355-358
Autor:
Małgorzata Starowicz, Ewa Lelujka, Ewa Ciska, Grzegorz Lamparski, Tomasz Sawicki, Małgorzata Wronkowska
Publikováno v:
Molecules, Vol 25, Iss 23, p 5626 (2020)
Aroma plays an important role in designing innovative functional foods. This study aimed to study the influence of incorporating herbs from the Lamiaceae family (sage, mint, rosemary, oregano, thyme) on aroma compound formation and sensory properties
Externí odkaz:
https://doaj.org/article/b5f7242514564f3f90c3b89ac21d5ea5
Autor:
Henryk Zieliński, Joanna Honke, Joanna Topolska, Natalia Bączek, Mariusz Konrad Piskuła, Wiesław Wiczkowski, Małgorzata Wronkowska
Publikováno v:
Foods, Vol 9, Iss 7, p 847 (2020)
The angiotensin converting enzyme (ACE) inhibitory activity and phenolics profile of fermented flours and of baked and digested buckwheat biscuits was studied. The fermentation of buckwheat flour by select lactic acid bacteria (LAB) caused a decrease
Externí odkaz:
https://doaj.org/article/5e389435a0474d3cb66fb45659ed0d82