Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Marcin Kruk"'
Autor:
Marcin Kruk, Alicja Ponder, Joanna Horoszewicz, Damian Popławski, Katarzyna Król, Joanna Leszczyńska, Danuta Jaworska, Monika Trząskowska
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-10 (2024)
Abstract The hazelnut seed skins (HSS) are by-products from roasting or blanching hazelnuts without direct second utilization. The generation of HSS creates an economic and environmental problem. The object of the study was a comprehensive analysis o
Externí odkaz:
https://doaj.org/article/522ba366e2134459a37e1bf3e6d5bb38
Autor:
Indrė Čechovičienė, Jonas Viškelis, Pranas Viškelis, Ewelina Hallman, Marcin Kruk, Živilė Tarasevičienė
Publikováno v:
Horticulturae, Vol 10, Iss 8, p 862 (2024)
This study aimed to determine the amounts of phenols, antioxidant activity, and sensory compounds in three commercial cultivars of blackberries popular in Lithuania: ‘Polar’, ‘Brzezina’, and ‘Orkan’. Blackberry pomace was analyzed by the
Externí odkaz:
https://doaj.org/article/6e1d17915e5840a6bac91ce217a98933
Autor:
Kübra Küçükgöz, Anna Franczak, Wiszko Borysewicz, Klaudia Kamińska, Muhammad Salman, Wioletta Mosiej, Marcin Kruk, Danuta Kołożyn-Krajewska, Monika Trząskowska
Publikováno v:
Fermentation, Vol 10, Iss 7, p 373 (2024)
In recent years, new plant-based foods and drinks have been developed to meet the growing demand for animal-derived alternatives, particularly dairy products. This study investigates the impact of lactic acid fermentation on the organic acids and sug
Externí odkaz:
https://doaj.org/article/a8141f7c2f594b08bbd57be48adc3c30
Publikováno v:
Applied Sciences, Vol 14, Iss 6, p 2466 (2024)
In this study, Italian and French wines produced through organic and conventional methods were analyzed. Three different varieties of wines were examined, including Cabernet Sauvignon, Merlot, and Syrah. Individual compounds were quantitatively and q
Externí odkaz:
https://doaj.org/article/06c65f1c5e8248238f59d28f1c5491c4
Publikováno v:
Nutrients, Vol 16, Iss 4, p 561 (2024)
This study aimed to develop a fermented puree mixture containing plant-based ingredients and potential probiotic strains Lacticaseibacillus rhamnosusK3 and Lactobacillus johnsonii K4. The survival of potential probiotic strains, changes in sugar and
Externí odkaz:
https://doaj.org/article/b23228ded04843c7981d67bfa98faa5a
Autor:
Katarzyna Neffe-Skocińska, Marcelina Karbowiak, Marcin Kruk, Danuta Kołożyn-Krajewska, Dorota Zielińska
Publikováno v:
Journal of Functional Foods, Vol 107, Iss , Pp 105691- (2023)
There is a lack of available studies that summarize the effect of acetic acid bacteria (AAB) and oxidative fermentation on polyphenols, and antioxidant activity in fermented foods of plant origin. Therefore, the aim of the systematic review was to sy
Externí odkaz:
https://doaj.org/article/12bbde696dde466e8c547b82dbc0e78e
Autor:
Karolina M. Wójciak, Karolina Ferysiuk, Paulina Kęska, Małgorzata Materska, Barbara Chilczuk, Monika Trząskowska, Marcin Kruk, Danuta Kołożyn-Krajewska, Rubén Domínguez
Publikováno v:
Molecules, Vol 28, Iss 4, p 1749 (2023)
Sodium nitrite is a multifunctional additive commonly used in the meat industry. However, this compound has carcinogenic potential, and its use should be limited. Therefore, in this study the possibility of reducing the amount of sodium(III) nitrite
Externí odkaz:
https://doaj.org/article/de0dc0dc7e57479b83fc6ac67dff4f0d
Autor:
Radosław Sierpiński, Justyna M. Sokolska, Tomasz Suchocki, Beata Koń, Filip Urbański, Marcin Kruk, Mateusz Sokolski, Piotr Ponikowski, Ewa A. Jankowska
Publikováno v:
ESC Heart Failure, Vol 7, Iss 6, Pp 3365-3373 (2020)
Abstract Aims Heart failure (HF) remains a major public health challenge worldwide. Contemporary epidemiological data on HF hospitalization rates and related in‐hospital mortality are scarce also in Poland. The aim of the study was to determine the
Externí odkaz:
https://doaj.org/article/0b017ba7809e4b5b9c9251ff98c6bc3f
Publikováno v:
Applied Sciences, Vol 12, Iss 6, p 3047 (2022)
Acetic acid bacteria (AAB) has found applications in food technology, including beverages and vinegar. Generally, AAB shows several beneficial properties and has technological usefulness. Properly selected and tested strains of this group of bacteria
Externí odkaz:
https://doaj.org/article/a1ebeb31ecc94d2f85d78e88c13d30f6
Autor:
Krzysztof Ozierański, Agata Tymińska, Aleksandra Skwarek, Marcin Kruk, Beata Koń, Jarosław Biliński, Grzegorz Opolski, Marcin Grabowski
Publikováno v:
Journal of Clinical Medicine, Vol 10, Iss 23, p 5502 (2021)
There is a widespread lack of systematic knowledge about myocarditis in children and young adults in European populations. The MYO-PL nationwide study aimed to evaluate sex differences in the incidence, clinical characteristics, management and outcom
Externí odkaz:
https://doaj.org/article/e334a220a98d4fd7b6bbbf894f5375fd