Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Marek Szoltysik"'
Autor:
Marek Szołtysik, Alicja Z. Kucharska, Anna Sokół-Łętowska, Anna Dąbrowska, Łukasz Bobak, Józefa Chrzanowska
Publikováno v:
Foods, Vol 9, Iss 9, p 1167 (2020)
The aim of the study was to evaluate the effect of purified extract from Rosa spinosissima fruits on the quality characteristics and antioxidant properties of yoghurt. The extract, added to yoghurt at a concentration of 0.1% and 0.2%, contained high
Externí odkaz:
https://doaj.org/article/b3ddbbfea8e840a99a838b386284c36b
Autor:
Anna Michalska-Ciechanowska, Jessica Brzezowska, Krzysztof Lech, Klaudia Masztalerz, Malgorzata Korzeniowska, Aleksandra Zambrowicz, Marek Szoltysik
Publikováno v:
Foods, Vol 13, Iss 10, p 1433 (2024)
The management of side streams from the food industry, especially oil and dairy by-products, has become an important issue linked to the European Commission’s recommendations for a circular economy. This study aimed to obtain sustainable food addit
Externí odkaz:
https://doaj.org/article/0daf1d60d65e403d8f60dd2546cb3c55
Autor:
Anna Ziomkiewicz, Magdalena Babiszewska, Anna Apanasewicz, Magdalena Piosek, Patrycja Wychowaniec, Agnieszka Cierniak, Olga Barbarska, Marek Szołtysik, Dariusz Danel, Szymon Wichary
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-14 (2021)
Abstract We studied a sample of 146 Polish, exclusively breastfeeding mothers and their healthy born on time infants to explore the effect of perinatal psychosocial stress on breast milk composition. Maternal perinatal stress was assessed using Recen
Externí odkaz:
https://doaj.org/article/b2effb31e6e84f728007939d3cf63f0a
Autor:
Anna Budny-Walczak, Kinga Śpitalniak-Bajerska, Marek Szołtysik, Krystyna Pogoda-Sewerniak, Robert Kupczyński
Publikováno v:
Animals, Vol 13, Iss 3, p 477 (2023)
The objective of this study was to determine the effects of feeding a protein–iron complex (PIC) to calves. Specifically, the aim was to understand how it influences productive performance and indicators of iron metabolism, hematology and biochemic
Externí odkaz:
https://doaj.org/article/064b5a6020f5490b96f22677e6dc36e6
Akademický článek
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Publikováno v:
Applied Sciences, Vol 12, Iss 24, p 12903 (2022)
The aim of the study was to apply the bioactive components casein hydrolysate and casein–iron chelate to yoghurt and to analyze their influence on product parameters. Casein was hydrolyzed with the non-commercial protease obtained from Yarrowia lip
Externí odkaz:
https://doaj.org/article/9660807b83f24f51a09374c4fbe67d67
Autor:
Marek Szołtysik, Alicja Z. Kucharska, Anna Dąbrowska, Tomasz Zięba, Łukasz Bobak, Józefa Chrzanowska
Publikováno v:
Foods, Vol 10, Iss 6, p 1159 (2021)
The aim of the research was the analysis of yoghurts enriched with blue honeysuckle berries dry polyphenolic extract and new preparation of resistant starch. The additives were introduced individually at concentration 0.1% (w/v) and in mixture at fin
Externí odkaz:
https://doaj.org/article/639636600fc247a48b2affd4c5c39dba