Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Małgorzata Moczkowska"'
Publikováno v:
Foods, Vol 12, Iss 19, p 3638 (2023)
Marinating is a traditional method of improving the quality of meat, but it has been modified in response to consumer demand for “clean label” products. The aim of this review is to present scientific literature on the natural ingredients contain
Externí odkaz:
https://doaj.org/article/16b5ae84fdae467f98915ccff8963108
Publikováno v:
Foods, Vol 12, Iss 17, p 3257 (2023)
The aim of the study was to evaluate the effect of marinating (3 or 6 days) in kefir (KE), yogurt (YO) and buttermilk (BM) and sous-vide cooking (SV) at 60 or 80 °C on changes in the protein profile of pork in relation to its sensory quality. In the
Externí odkaz:
https://doaj.org/article/999e10df8aa1492b9b8e681a1d908c30
Publikováno v:
Foods, Vol 11, Iss 6, p 872 (2022)
Modified atmosphere packaging and active packaging were combined to prolong the shelf life and quality of the clean label, gluten-free (GF), yeast-leavened cakes enriched in oat fiber preparation. Star anise, cinnamon bark, and clove essential oils w
Externí odkaz:
https://doaj.org/article/ac75eafc04074ac199b9de90b97e10d6
Publikováno v:
Foods, Vol 10, Iss 11, p 2551 (2021)
More consumers are being diagnosed with celiac disease or diseases in which wheat products should be avoided. For this reason, it is important to increase the range of gluten-free products available. In this study, it was decided to optimize the tech
Externí odkaz:
https://doaj.org/article/0fd838cac17e4729ad80878344c5efe0
Autor:
Anna Onopiuk, Andrzej Półtorak, Małgorzata Moczkowska, Arkadiusz Szpicer, Agnieszka Wierzbicka
Publikováno v:
CyTA - Journal of Food, Vol 15, Iss 4, Pp 563-573 (2017)
The purpose of the study was to define the impact of ozonisation duration and concentration on selected chemical, physical, and microbiological properties of Rubus ideaus red-fruited raspberries of the Polka variety. Raspberry fruit was exposed to a
Externí odkaz:
https://doaj.org/article/eeecd89cbffa413b845a0a16b7be3c52
Autor:
Anna Onopiuk, Andrzej Półtorak, Jarosław Wyrwisz, Małgorzata Moczkowska, Adrian Stelmasiak, Aleksandra Lipińska, Arkadiusz Szpicer, Magdalena Zalewska, Robert Zaremba, Maciej Kuboń, Agnieszka Wierzbicka
Publikováno v:
CyTA - Journal of Food, Vol 15, Iss 1, Pp 58-64 (2017)
The objective of the research was to determine the impact of concentration and ozonisation time on the selected chemical properties and total antioxidant capacity of ‘Honeoye’ strawberries cultivar. Efficiency of gaseous ozone usage as a method o
Externí odkaz:
https://doaj.org/article/41fdb7ff11de48378d6e50357bd94d84
Autor:
Monika Hanula, Jarosław Wyrwisz, Małgorzata Moczkowska, Olaf K. Horbańczuk, Ewelina Pogorzelska-Nowicka, Agnieszka Wierzbicka
Publikováno v:
Applied Sciences, Vol 10, Iss 23, p 8325 (2020)
Rapid technological progress focuses on lowering costs, labor and time. Thus, in order to minimize the expenses of bioactive compound production, great effort is undertaken to optimize the extraction of these compounds. Green extraction is popular an
Externí odkaz:
https://doaj.org/article/2af6fed61c3a4a87bd393560fb292cb9
Autor:
Olaf K. Horbańczuk, Małgorzata Moczkowska, Joanna Marchewka, Atanas G. Atanasov, Marcin A. Kurek
Publikováno v:
Molecules, Vol 24, Iss 22, p 4128 (2019)
Ostrich meat is a high-quality dietetic product, however, it is very sensitive to deterioration during storage. The aim of this study was to assess the effect of packaging systems on the fatty acid (FA) profiles in ostrich meat during refrigerated st
Externí odkaz:
https://doaj.org/article/2781d8e491264c278de9cb87ea74afd0
Autor:
Jarosław Wyrwisz, Małgorzata Moczkowska, Marcin Andrzej Kurek, Sabina Karp, Atanas G. Atanasov, Agnieszka Wierzbicka
Publikováno v:
Molecules, Vol 24, Iss 4, p 757 (2019)
Near-infrared spectroscopy is a known technique for assessing the quality of compounds found in food products. However, it is still not widely used for predicting physical properties of meat using the online system. This study aims to assess the poss
Externí odkaz:
https://doaj.org/article/07c5e47fdc0040ae8a17420df4fca6bb
Publikováno v:
International journal of environmental research and public health. 19(18)
Today, one of the most important challenges of ensuring the society's health is the prevention of civilization diseases. Most of them are associated with an imbalance between antioxidants and free radicals in the human body. Due to the need to increa