Zobrazeno 1 - 10
of 42
pro vyhledávání: '"Marta Czarnowska"'
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:
Tomasz Rosada, Katarzyna Napiórkowska – Baran, Łukasz Cała, Ewa Alska, Kęsicka Paulina, Marta Czarnowska, Zbigniew Bartuzi
Publikováno v:
Public Health in Practice, Vol 5, Iss , Pp 100354- (2023)
Objectives: The aim of this study was to determine the degree of safety and possible risk of acute allergic reactions following mRNA COVID-19 vaccination among a group of patients predisposed to allergic diseases. Study design: The study survey took
Externí odkaz:
https://doaj.org/article/404835711562488ca9cb0743673c82d6
Publikováno v:
Czech Journal of Food Sciences, Vol 38, Iss 1, Pp 43-48 (2020)
The liver is the main storage organ for folate. In the study the folate content in chicken, turkey, pig, and beef livers was evaluated with the use of the HPLC (high performance liquid chromatography) method which allowed various folate vitamers diff
Externí odkaz:
https://doaj.org/article/b2d197e12c13425cb5347c775fd67313
Publikováno v:
Animals, Vol 13, Iss 5, p 907 (2023)
The present study aimed to determine the content of health-promoting compounds, and fatty acids, with particular emphasis on the content of cis9trans11 C18:2 (CLA) acid, selected minerals, folates in organic and commercial goat’s milk and fermented
Externí odkaz:
https://doaj.org/article/d0dcd7b772a84cb2abe1cee10ac74abe
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:
Foods, Vol 11, Iss 21, p 3414 (2022)
Bread is a staple food and can be a potential product to be enriched with various deficient nutrients. The objective of the study was to characterize the nutritional properties of toasted bread enriched with 10% and 20% of kale and wholemeal bread wi
Externí odkaz:
https://doaj.org/article/354b0aa9d79649a4a540a3c8553f4130
Publikováno v:
Animals, Vol 12, Iss 1, p 96 (2022)
The aim of the present study was to determine the fatty acid composition, the content of cis9trans11 C18:2 acid (CLA), and lipid quality indices in yogurts made of cow’s milk, available on the Polish market. The test material consisted of: natural
Externí odkaz:
https://doaj.org/article/d01b577149e347ffa0157d97e7749338
Publikováno v:
Molecules, Vol 26, Iss 19, p 6063 (2021)
The application of bacterial cultures in food fermentation is a novel strategy to increase the “natural” levels of bioactive compounds. The unique ability of lactic acid bacteria (LAB) to produce folate, B vitamins, and conjugated linolenic acid
Externí odkaz:
https://doaj.org/article/da991cb93e184c6297143b4581f5e561
Autor:
Joanna Klepacka, Elżbieta Tońska, Ryszard Rafałowski, Marta Czarnowska-Kujawska, Barbara Opara
Publikováno v:
Molecules, Vol 26, Iss 5, p 1487 (2021)
Due to the different levels of bioactive compounds in tea reported in the literature, the aim of this study was to determine whether commercially available leaf teas could be an important source of phenolics and selected minerals (copper, manganese,
Externí odkaz:
https://doaj.org/article/8c8bdd72ec7346b8922997e32a484a30