Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Paulina Sarbak"'
Autor:
Krzysztof Smarzyński, Paulina Sarbak, Przemysław Łukasz Kowalczewski, Maria Barbara Różańska, Iga Rybicka, Katarzyna Polanowska, Monika Fedko, Dominik Kmiecik, Łukasz Masewicz, Marcin Nowicki, Jacek Lewandowicz, Paweł Jeżowski, Miroslava Kačániová, Mariusz Ślachciński, Tomasz Piechota, Hanna Maria Baranowska
Publikováno v:
Molecules, Vol 26, Iss 17, p 5417 (2021)
The growing human population renders challenges for the future supply of food products with high nutritional value. Here, we enhanced the functional and nutritional value of biscuits, a popular sweet snack, by replacing the wheat flour with 2%, 6%, o
Externí odkaz:
https://doaj.org/article/b549f196606446098f4fe92fa0150b10
Autor:
Przemysław Łukasz Kowalczewski, Małgorzata Gumienna, Iga Rybicka, Barbara Górna, Paulina Sarbak, Krzysztof Dziedzic, Dominik Kmiecik
Publikováno v:
Molecules, Vol 26, Iss 4, p 1184 (2021)
Cricket powder, described in the literature as a source of nutrients, can be a valuable ingredient to supplement deficiencies in various food products. Work continues on the implementation of cricket powder in products that are widely consumed. The a
Externí odkaz:
https://doaj.org/article/288225c36e874876af135c07832dc700
Autor:
Mariusz Ślachciński, Maria Barbara Różańska, Tomasz Piechota, Dominik Kmiecik, Jacek Lewandowicz, Łukasz Masewicz, Monika Fedko, Przemysław Łukasz Kowalczewski, Miroslava Kačániová, Krzysztof Smarzyński, Katarzyna Polanowska, Paweł Jeżowski, Iga Rybicka, Paulina Sarbak, Hanna Maria Baranowska, Marcin Nowicki
Publikováno v:
Molecules, Vol 26, Iss 5417, p 5417 (2021)
Molecules
Volume 26
Issue 17
Molecules
Volume 26
Issue 17
The growing human population renders challenges for the future supply of food products with high nutritional value. Here, we enhanced the functional and nutritional value of biscuits, a popular sweet snack, by replacing the wheat flour with 2%, 6%, o
Autor:
Szymon Musiał, Krzysztof Smarzyński, Paulina Sarbak, Michał Piątek, Przemysław Łukasz Kowalczewski, Paweł Jeżowski
Publikováno v:
Open Agriculture, Vol 4, Iss 1, Pp 159-163 (2019)
The growing interest in insects as food ingredients on the one hand is controversial, on the other is in line with the recommendations of international organizations, such as the Food and Agriculture Organization of the United Nations. Crickets, as w
Autor:
Paulina Sarbak, Barbara Górna, Dominik Kmiecik, Krzysztof Dziedzic, Przemysław Łukasz Kowalczewski, Iga Rybicka, Małgorzata Gumienna
Publikováno v:
Molecules
Molecules, Vol 26, Iss 1184, p 1184 (2021)
Volume 26
Issue 4
Molecules, Vol 26, Iss 1184, p 1184 (2021)
Volume 26
Issue 4
Cricket powder, described in the literature as a source of nutrients, can be a valuable ingredient to supplement deficiencies in various food products. Work continues on the implementation of cricket powder in products that are widely consumed. The a
Autor:
Paulina Sarbak, Paulina Pauter, Natalia Grobelna, Maria Barbara Różańska, Przemysław Łukasz Kowalczewski, Paulina Luiza Wiza, Sandra Dworczak
Publikováno v:
Acta Scientiarum Polonorum Technologia Alimentaria. 17:227-233
Background Cricket powder (CP) is a cheap and valuable source of protein, unsaturated fatty acids and dietary fiber, as well as vitamins and minerals such as iron and calcium, which makes it useful for the enrich- ment of bakery products. Methods The