Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Małgorzata Gumienna"'
Publikováno v:
Foods, Vol 11, Iss 20, p 3298 (2022)
Cherries are a good source of bioactive compounds, with high antioxidant activity as well as nutritional and therapeutic importance. In this study, cherry wines enriched with green tea infusion (mild and concentrated) were produced, and their biologi
Externí odkaz:
https://doaj.org/article/0bddcbfe6bdc44cca6c9e37993a99763
Autor:
Krystyna Szymandera-Buszka, Małgorzata Gumienna, Anna Jędrusek-Golińska, Katarzyna Waszkowiak, Marzanna Hęś, Artur Szwengiel, Anna Gramza-Michałowska
Publikováno v:
Nutrients, Vol 13, Iss 12, p 4538 (2021)
A trend related to adding legume seeds to various products has been observed. This work aimed to use fermented red bean/broad bean seeds and their hulls to produce extruded snacks with more beneficial nutritional properties and good sensory quality.
Externí odkaz:
https://doaj.org/article/e5b96537032d465388753aacaa317135
Autor:
Małgorzata Gumienna, Barbara Górna
Publikováno v:
Molecules, Vol 26, Iss 12, p 3735 (2021)
Innovations in food and drink packaging result mainly from the needs and requirements of consumers, which are influenced by changing global trends. Antimicrobial and active packaging are at the forefront of current research and development for food p
Externí odkaz:
https://doaj.org/article/ce1f540e7c924006bb5ddf1bba3f02b2
Autor:
Przemysław Łukasz Kowalczewski, Małgorzata Gumienna, Iga Rybicka, Barbara Górna, Paulina Sarbak, Krzysztof Dziedzic, Dominik Kmiecik
Publikováno v:
Molecules, Vol 26, Iss 4, p 1184 (2021)
Cricket powder, described in the literature as a source of nutrients, can be a valuable ingredient to supplement deficiencies in various food products. Work continues on the implementation of cricket powder in products that are widely consumed. The a
Externí odkaz:
https://doaj.org/article/288225c36e874876af135c07832dc700
Autor:
Małgorzata Gumienna, Barbara Górna
Publikováno v:
European Food Research and Technology. 246:2147-2160
This article consists of a study of the literature and an assessment of available data on the production of gluten-free beer and its constituents. The article shows how the FAO/WHO Codex Alimentarius Commission for Nutrition and Foods for Special Die
Autor:
Barbara Górna, Małgorzata Gumienna
Publikováno v:
Molecules
Molecules, Vol 26, Iss 3735, p 3735 (2021)
Molecules, Vol 26, Iss 3735, p 3735 (2021)
Innovations in food and drink packaging result mainly from the needs and requirements of consumers, which are influenced by changing global trends. Antimicrobial and active packaging are at the forefront of current research and development for food p
Autor:
Paulina Sarbak, Barbara Górna, Dominik Kmiecik, Krzysztof Dziedzic, Przemysław Łukasz Kowalczewski, Iga Rybicka, Małgorzata Gumienna
Publikováno v:
Molecules
Molecules, Vol 26, Iss 1184, p 1184 (2021)
Volume 26
Issue 4
Molecules, Vol 26, Iss 1184, p 1184 (2021)
Volume 26
Issue 4
Cricket powder, described in the literature as a source of nutrients, can be a valuable ingredient to supplement deficiencies in various food products. Work continues on the implementation of cricket powder in products that are widely consumed. The a
Publikováno v:
Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 45:466-472
Japanese horseradish [Wasabia japonica (Miq.) Matsumara or Eutrema wasabi (Siebold) Maxim.], is a vegetable species originated from Japan. Currently, wasabi is grown in many other countries across the world such as: New Zealand, Taiwan, South Korea,
Publikováno v:
European Food Research and Technology. 243:2163-2173
The aim of this study was to evaluate the efficiency of malolactic fermentation in the production of red and white wine from high-acid musts (up to 9.5 g/L malic acid), typical for cool-climate European wine zones. Four vinification scenarios were in
Publikováno v:
Acta Scientiarum Polonorum Technologia Alimentaria. 15:447-457
Background Recent consumption trends shows high consumer acceptability and growing medicinal interest in the biological value of kombucha tea. This tea is a sweetened tea leaf brew fermented with a layer containing mainly acetic acid bacteria, yeast