Zobrazeno 1 - 10
of 63
pro vyhledávání: '"Małgorzata Starowicz"'
Autor:
Smilja Todorovic, Asli Akpinar, Ricardo Assunção, Cornelia Bär, Simona L. Bavaro, Muzeyyen Berkel Kasikci, Julieta Domínguez-Soberanes, Vittorio Capozzi, Paul D. Cotter, Eun-Hee Doo, Burcu Gündüz Ergün, Mustafa Guzel, Hayriye S. Harsa, Emre Hastaoglu, Christèle Humblot, Bahtir Hyseni, Muge I. Hosoglu, Aline Issa, Barçın Karakaş-Budak, Sibel Karakaya, Harun Kesenkas, Erhan Keyvan, Ibrahim E. Künili, Mary-Liis Kütt, Marta Laranjo, Sandrine Louis, Fani T. Mantzouridou, Antonia Matalas, Baltasar Mayo, Sandra Mojsova, Arghya Mukherjee, Anastasios Nikolaou, Fatih Ortakci, Diana Paveljšek, Giancarlo Perrone, Eugenia Pertziger, Dushica Santa, Taner Sar, Isabelle Savary-Auzeloux, Clarissa Schwab, Małgorzata Starowicz, Marko Stojanović, Michail Syrpas, Jyoti P. Tamang, Oktay Yerlikaya, Birsen Yilmaz, Jeadran Malagon-Rojas, Seppo Salminen, Juana Frias, Christophe Chassard, Guy Vergères
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Worldwide, fermented foods (FF) are recognized as healthy and safe. Despite the rapid increase of research papers, there is a lack of systematic evaluation of the health benefits and risks of FF. The COST Action CA20128 “Promoting innovation of fer
Externí odkaz:
https://doaj.org/article/d49ada292e304840b655aaf7df3afe08
Autor:
Anna Draszanowska, Lidia Kurp, Małgorzata Starowicz, Beata Paszczyk, Marta Czarnowska-Kujawska, Magdalena Anna Olszewska
Publikováno v:
Foods, Vol 13, Iss 19, p 3166 (2024)
Edible insects are receiving increased attention as a new food source, although research on their implementation in confectionary products remains scarce. The study analyzed the chemical composition, physical parameters, antioxidative, and sensory ch
Externí odkaz:
https://doaj.org/article/bb2fd9571a27497db6d1a63e26ddeb43
Publikováno v:
Antioxidants, Vol 13, Iss 10, p 1191 (2024)
Traditionally, kombucha is produced by the fermentation of black or green tea infusions with the use of SCOBY (Symbiotic Culture of Bacteria and Yeasts). However, SCOBY exhibits the ability to ferment other substrates as well, which can be used to cr
Externí odkaz:
https://doaj.org/article/f411e5962d88402d88b0a75e1a1bf284
Autor:
Małgorzata Starowicz, Natalia Płatosz, Natalia Bączek, Dorota Szawara-Nowak, Kristýna Šimková, Wiesław Wiczkowski
Publikováno v:
Foods, Vol 13, Iss 12, p 1791 (2024)
This study verified the in vitro activity of red cabbage and beetroot against the formation of advanced glycation end-products (AGEs) and their relationship with the biomolecules’ content. Fermentation of cabbage increased the total phenolic (~10%)
Externí odkaz:
https://doaj.org/article/1dff730215094455afc056baf719becd
Publikováno v:
Antioxidants, Vol 13, Iss 2, p 142 (2024)
The recognized contribution of antioxidant compounds to overall health maintenance and spotted deficiencies in celiac patients’ diets has driven more intensive research regarding antioxidant compounds’ inclusion in gluten-free bread (GFB) product
Externí odkaz:
https://doaj.org/article/df5d6e40c1704f15bc061c01ad18c090
Autor:
Daniela Oliveira, Małgorzata Starowicz, Anita Ostaszyk, Łukasz Łopusiewicz, Isabel M. P. L. V. O. Ferreira, Edgar Pinto, Urszula Krupa-Kozak
Publikováno v:
Foods, Vol 12, Iss 23, p 4320 (2023)
The development of gluten-free bakery products, the quality of which is comparable to the quality of regular wheat-based products, remains a technological challenge. In this study, flaxseed oil cake (FOC), a by-product of flaxseed oil extraction and
Externí odkaz:
https://doaj.org/article/8aa07e0731454593a21f2dd0460df1e1
Autor:
Emilia Drozłowska, Małgorzata Starowicz, Natalia Śmietana, Urszula Krupa-Kozak, Łukasz Łopusiewicz
Publikováno v:
Antioxidants, Vol 12, Iss 4, p 919 (2023)
Spray-drying is one of the most popular techniques in the food industry for converting liquid material from a fluid state into a form of dried particles to produce encapsulated or instant products. Instant products are considered as convenient foods;
Externí odkaz:
https://doaj.org/article/b3245924a0bb4dcfbc5bc0689293e62a
Publikováno v:
Applied Sciences, Vol 13, Iss 7, p 4086 (2023)
Vegetables are a natural source of bioactive compounds, however, their content is strongly affected by the preparation methods. The study aimed to find the balance between high health-promoting properties, resulting from well-retained minerals conten
Externí odkaz:
https://doaj.org/article/6d0b638c15dc469ca9dfab1d5a3aa5f3
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 70, Iss 4, Pp 321-336 (2020)
This review summarises the research on phenolic compounds in apples in relation to their geographical origin, cultivars, technological processes, and human health effects due to their antioxidant activity and bioavailability. Apples are popular among
Externí odkaz:
https://doaj.org/article/4a6f7448669a4d14bfec876ae2e4801c
Publikováno v:
Czech Journal of Food Sciences, Vol 38, Iss 3, Pp 158-163 (2020)
The aim of this study was to compare total phenolic and flavonoid content, antioxidant and reducing activity, as well as vitamin C and E content in beebread and honey. The antioxidant activity of samples was determined by photochemiluminescence (PCL)
Externí odkaz:
https://doaj.org/article/6050df9de2424d7ea48ef80bd092cf96