Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Małgorzata Lasik-Kurdyś"'
Autor:
Paulina M. Nowaczyk, Joanna Bajerska, Małgorzata Lasik-Kurdyś, Elżbieta Radziejewska-Kubzdela, Artur Szwengiel, Małgorzata Woźniewicz
Publikováno v:
BMC Oral Health, Vol 21, Iss 1, Pp 1-11 (2021)
Abstract Background The oral microbiota is a significant risk indicator for oral diseases, such as dental caries and periodontal inflammation. Much attention is presently paid to the development of functional foods (e.g. beverages containing cranberr
Externí odkaz:
https://doaj.org/article/9e733221938647f2a77878914f86ec7c
Autor:
Agata Biadała, Tomasz Szablewski, Renata Cegielska-Radziejewska, Małgorzata Lasik-Kurdyś, Noranizan Mohd Adzahan
Publikováno v:
Molecules, Vol 28, Iss 9, p 3696 (2023)
The aim of the study was to assess the antibacterial features of functional macromolecules released during the fermentation of goat milk and whey from goat milk by selected lactic acid bacteria strains that are components of kefir grain microflora. T
Externí odkaz:
https://doaj.org/article/22ec2c29e6494e81b71339ae33aea854
Autor:
Maryam Adilah Zainal Arifin, Noranizan Mohd Adzahan, Nur Hanani Zainal Abedin, Małgorzata Lasik-Kurdyś
Publikováno v:
Foods, Vol 12, Iss 3, p 456 (2023)
Research on the utilization of food waste and by-products, such as peels, pomace, and seeds has increased in recent years. The high number of valuable compounds, such as starch, protein, and bioactive materials in waste and by-products from food manu
Externí odkaz:
https://doaj.org/article/b7d7f553284a43f0b254a8f9844c63ac
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:
Agata Biadała, Tomasz Szablewski, Renata Cegielska-Radziejewska, Małgorzata Lasik-Kurdyś, Noranizan Mohd Adzahan
Publikováno v:
Biology and Life Sciences Forum, Vol 18, Iss 1, p 40 (2022)
The aim of the study was to evaluate the antibacterial properties of active compounds released during the fermentation of goat’s milk and whey from goat’s milk by selected bacterial strains from kefir grain microflora (Lactiplantibacillus plantar
Externí odkaz:
https://doaj.org/article/2c9c2c4cada0455f891654a68ab3af1b
Publikováno v:
Mljekarstvo, Vol 67, Iss 4, Pp 277-282 (2017)
The aim of this study was to analyse the metabolic activity of lactic acid bacteria and yeast based of changes in electrical conductivity and electrical impedance during fermentation of goat milk and mixtures of goat’s milk and mare’s milk (1:1,
Externí odkaz:
https://doaj.org/article/84d54ed9e5364503aeb4dc56e0e9c366
Publikováno v:
Molecules, Vol 23, Iss 10, p 2549 (2018)
The effects of different malolactic bacteria fermentation techniques on the bioconversion of aromatic compounds in cool-climate grape wines were examined. During three wine seasons, red and white grape wines were produced using various malolactic fer
Externí odkaz:
https://doaj.org/article/3db3ff7f4f0545bfb44bf788cf016374
Autor:
Anna Sip, Małgorzata Lasik-Kurdyś
Publikováno v:
European Food Research and Technology. 245:375-382
We experimentally determined that bacteriocin-like inhibitory substances synthetized by Oenococcus oeni may act as a natural preservative and may thus be of importance for the wine industry. An O. oeni strain isolated from wine was tested for antimic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba57d8a7649eee042247c086cd4bbaa8
https://doi.org/10.1007/s00217-018-3169-2
https://doi.org/10.1007/s00217-018-3169-2
Publikováno v:
Roczniki Naukowe Polskiego Towarzystwa Zootechnicznego. 13:9-22
Stimulation of lactate utilization by Selenomonas ruminantium and Megasphaera elsdenii may help in reducing problems associated with rumen acidosis. The objective of this study was to determine the effect of a Saccharomyces cerevisiae live culture an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b580f62d305be7849c4cc6d64f0d5ff7
https://doi.org/10.5604/01.3001.0010.5453
https://doi.org/10.5604/01.3001.0010.5453
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
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::732fb03db1ced4101e00322f95a8186c
https://doi.org/10.1007/s00217-017-2919-x
https://doi.org/10.1007/s00217-017-2919-x