Zobrazeno 1 - 10
of 65
pro vyhledávání: '"Marcin A. Kurek"'
Autor:
Jorge A. Custodio-Mendoza, Havva Aktaş, Magdalena Zalewska, Jarosław Wyrwisz, Marcin A. Kurek
Publikováno v:
Molecules, Vol 29, Iss 8, p 1735 (2024)
Anthocyanins, a subclass of flavonoids known for their vibrant colors and health-promoting properties, are pivotal in the nutritional science and food industry. This review article delves into the analytical methodologies for anthocyanin detection an
Externí odkaz:
https://doaj.org/article/0839e924d0c04b3e936c218750715b62
Publikováno v:
Food Technology and Biotechnology, Vol 57, Iss 4, Pp 439-447 (2019)
Oxidation processes are the major cause of deterioration of meat quality and shelf life of meat products, leading to negative changes in nutritive value and in sensory and physicochemical properties of meat. Until now, the synthetic antioxidants like
Externí odkaz:
https://doaj.org/article/e1eb5f14a2bf4fe9ba3ba1022d01593f
Publikováno v:
Applied Sciences, Vol 12, Iss 12, p 6013 (2022)
In recent years, innovative food processing methods, such as high-pressure processing (HPP) treatment, have been shown to improve food quality. The purpose of this work was to determine the effects of high-pressure processing (HPP; 400 and 600 MPa fo
Externí odkaz:
https://doaj.org/article/9506abe80e804e82972c3913b1139c0b
Autor:
Marcin A. Kurek, Anna Onopiuk, Ewelina Pogorzelska-Nowicka, Arkadiusz Szpicer, Magdalena Zalewska, Andrzej Półtorak
Publikováno v:
Foods, Vol 11, Iss 7, p 957 (2022)
Many people are increasingly interested in a vegetarian or vegan diet. Looking at the research and the available options in the market, there are two generations of products based on typical proteins, such as soy or gluten, and newer generation prote
Externí odkaz:
https://doaj.org/article/f4fa62df44074e2784d189a91f093553
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:
Marcin A. Kurek, Marta Majek, Anna Onopiuk, Arkadiusz Szpicer, Alicja Napiórkowska, Katarzyna Samborska
Publikováno v:
Food and Bioproducts Processing. 137:84-92
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d27a1c9b34af4acb5f66b84cae7d19b1
https://doi.org/10.1016/j.fbp.2022.11.001
https://doi.org/10.1016/j.fbp.2022.11.001
Essential oils are a mixture of chemical compounds very susceptible to the effects of the external environment. Hence, more attention is drawn to their preservation methods. The aim of the study was to test the possibility of using complex coacervati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86a1a8711424554b58a44509f02e2174
https://doi.org/10.21203/rs.3.rs-2197681/v1
https://doi.org/10.21203/rs.3.rs-2197681/v1
Autor:
Olaf K. Horbańczuk, Jarosław Wyrwisz, Małgorzata Moczkowska, Monika Hanula, Sabina Karp, Marcin Andrzej Kurek
Publikováno v:
Food and Bioproducts Processing. 124:33-47
Rosemary extract (RE) is a natural antioxidant, whose effectiveness depends on the extraction method. It can be considered an alternative for synthetic antioxidants in the food industry. The aim of this research was to evaluate the rosemary extract a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::22386546466885cc0a9da7a94d5d6535
https://doi.org/10.1016/j.fbp.2020.08.002
https://doi.org/10.1016/j.fbp.2020.08.002
Publikováno v:
Journal of Food Science and Technology
The demand for new gluten-free (GF) products is still very crucial issue in food industry. There is also a need for bioactive compounds and natural alternatives for food additives. For now, not only providing structure without gluten is major challen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d089b4a2ee24a16dc4b90b840eff86bc
https://doi.org/10.1007/s13197-020-04395-5
https://doi.org/10.1007/s13197-020-04395-5
Publikováno v:
Foods; Volume 11; Issue 6; Pages: 872
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://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0bc2f221e6a9439baa4b14b4a6963e0
https://pubmed.ncbi.nlm.nih.gov/35327294
https://pubmed.ncbi.nlm.nih.gov/35327294