Zobrazeno 1 - 10
of 70
pro vyhledávání: '"Maciej, Combrzyński"'
Publikováno v:
Applied Sciences, Vol 14, Iss 19, p 8754 (2024)
The article presents the possibilities of using by-products from the agri-food industry in the form of fruit and vegetable pomace as a supplementary ingredient to extruded food products in the form of snack pellets. In the recipe based on potato star
Externí odkaz:
https://doaj.org/article/84e5ff010b8c489a9dfb8bb3ec5ba9bd
Autor:
Agnieszka Ziółkiewicz, Przemysław Niziński, Jakub Soja, Tomasz Oniszczuk, Maciej Combrzyński, Adrianna Kondracka, Anna Oniszczuk
Publikováno v:
Metabolites, Vol 14, Iss 6, p 346 (2024)
Chlorogenic acid (CGA) is a natural polyphenol found in coffee, tea, vegetables, and fruits. It exhibits strong antioxidant activity and possesses several other biological properties, including anti-inflammatory effects, antimicrobial activity, and i
Externí odkaz:
https://doaj.org/article/c707e43a6ee24c01a8a3f69ac6afd7d0
Autor:
Agnieszka Wójtowicz, Maciej Combrzyński, Beata Biernacka, Renata Różyło, Maciej Bąkowski, Karolina Wojtunik-Kulesza, Jarosław Mołdoch, Iwona Kowalska
Publikováno v:
Plants, Vol 12, Iss 18, p 3276 (2023)
In this paper, the nutritional value and (selected) physiochemical properties of extruded snack pellets enriched with fresh chokeberry (Aronia melanocarpa) fruits were analyzed from the perspective of being a new product for the functional food secto
Externí odkaz:
https://doaj.org/article/702bb1680268434d8e9dd048359878e4
Autor:
Marcin Mitrus, Maciej Combrzyński, Beata Biernacka, Agnieszka Wójtowicz, Marek Milanowski, Karol Kupryaniuk, Marek Gancarz, Jakub Soja, Renata Różyło
Publikováno v:
Applied Sciences, Vol 13, Iss 14, p 8138 (2023)
The aim of the study was to obtain a new type of potato-based snack pellets fortified with fresh broccoli addition and to estimate their extrusion-cooking parameters (processing stability) and selected physical properties. In this work, fresh broccol
Externí odkaz:
https://doaj.org/article/5c1119e32fca46aa99447f37c674d42e
Autor:
Maciej Combrzyński, Tomasz Oniszczuk, Agnieszka Wójtowicz, Beata Biernacka, Karolina Wojtunik-Kulesza, Maciej Bąkowski, Renata Różyło, Jarosław Szponar, Jakub Soja, Anna Oniszczuk
Publikováno v:
Antioxidants, Vol 12, Iss 6, p 1253 (2023)
As new sources of proteins, edible insects may be excellent additives in a new generation of environmentally friendly food products that are nutritionally valuable, safe, sustainable, and are needed in today’s world. The aim of this study was to de
Externí odkaz:
https://doaj.org/article/8ea8922bbf4242779aa8678ad610e704
Autor:
Gabriel Borowski, Tomasz Klepka, Małgorzata Pawłowska, Maria Cristina Lavagnolo, Tomasz Oniszczuk, Agnieszka Wójtowicz, Maciej Combrzyński
Publikováno v:
Archives of Environmental Protection, Vol vol. 46, Iss No 2, Pp 74-82 (2020)
The research was intended to develop a biocomposite as an alternative biodegradable material, for the production of, e.g., disposable utensils. The author’s tested thermoplastic maize starch, both without additives and with the addition of crumbled
Externí odkaz:
https://doaj.org/article/2ca1dd49489445e19ca082c24c7a9472
Autor:
Jakub Soja, Maciej Combrzyński, Tomasz Oniszczuk, Beata Biernacka, Agnieszka Wójtowicz, Karol Kupryaniuk, Karolina Wojtunik-Kulesza, Maciej Bąkowski, Marek Gancarz, Jarosław Mołdoch, Jarosław Szponar, Anna Oniszczuk
Publikováno v:
Molecules, Vol 28, Iss 4, p 1835 (2023)
The purpose of this study was to determine the effect of the addition of fresh kale and processing conditions on extruded pellet antioxidant activity and selected physicochemical properties. The results of the applied DPPH, FRAP, and TPC methods indi
Externí odkaz:
https://doaj.org/article/15d9a5956d0946999cc4fff7f5e7ea92
Autor:
Elżbieta Suchowilska, Marian Wiwart, Urszula Wachowska, Wioleta Radawiec, Maciej Combrzyński, Dariusz Gontarz
Publikováno v:
PLoS ONE, Vol 17, Iss 2 (2022)
Durum wheat is the tenth most valuable crop on a global scale. The aim of this study was to compare the phenotypic variation of T. durum accessions of different origin with contemporary spring cultivars of this cereal species. One hundred and two acc
Externí odkaz:
https://doaj.org/article/1e3fdcb84cf44ed2bdb7ffa9bd2b958e
Autor:
Marcin Mitrus, Agnieszka Wójtowicz, Tomasz Oniszczuk, Maciej Combrzyński, Abdallah Bouasla, Sławomir Kocira, Ewa Czerwińska, Agnieszka Szparaga
Publikováno v:
Applied Sciences, Vol 13, Iss 3, p 1671 (2023)
Extrusion-cooking, as a modern and versatile processing method, may be applied to create the properties of food ingredients and active components, especially beans and legumes. Two varieties of bean (red Toska and white Aura) were extruded with twin-
Externí odkaz:
https://doaj.org/article/ec86ea0e8cc84cb5bb64ad52d121ccb2
Autor:
Marek Milanowski, Alaa Subr, Maciej Combrzyński, Monika Różańska-Boczula, Stanisław Parafiniuk
Publikováno v:
Applied Sciences, Vol 12, Iss 12, p 5821 (2022)
One of the goals of adding adjuvants to agricultural spray solutions is to enhance the droplet size characteristics of this spray. Droplet size, in turn, has an influence in the deposited spray quality, in addition to the drift and losses of spray to
Externí odkaz:
https://doaj.org/article/866545c5dec24f98b0a25ee495d95840