Zobrazeno 1 - 10
of 54
pro vyhledávání: '"Paweł Hanus"'
Publikováno v:
Molecules, Vol 29, Iss 7, p 1438 (2024)
The purpose of this study was to determine the content of certain phenolic compounds, antioxidant activity, pressing efficiency, extract content, and sugars in celeriac juices obtained from the pulp after α-amylase treatment from Aspergillus oryzae.
Externí odkaz:
https://doaj.org/article/55717876850a42e2a5df79b8e2093a9f
Autor:
Anna Augustyńska-Prejsnar, Miroslava Kačániová, Małgorzata Ormian, Jadwiga Topczewska, Zofia Sokołowicz, Paweł Hanus
Publikováno v:
Foods, Vol 13, Iss 1, p 70 (2023)
The aim of this study was to evaluate the effect of the addition of fermented black garlic on the quality of minced poultry products. Treatments were organized in four groups (1%, 2%, 3%, and 4%) containing either black fermented garlic (bg) or fresh
Externí odkaz:
https://doaj.org/article/84e857824dc34eedb4b7b762b02dfa97
Autor:
Anna Augustyńska-Prejsnar, Paweł Hanus, Małgorzata Ormian, Miroslava Kačániová, Zofia Sokołowicz, Jadwiga Topczewska
Publikováno v:
Foods, Vol 12, Iss 23, p 4340 (2023)
The purpose of this study was to evaluate the effect of temperature (2 °C and 6 °C) and storage duration on the quality and attributes of hens’ breast meat after their laying periods. The study included physicochemical characteristics (pH, drip l
Externí odkaz:
https://doaj.org/article/a58fca5264224993831010b67979002a
Publikováno v:
Animal Bioscience, Vol 34, Iss 12, Pp 2003-2011 (2021)
Objective The aim of this study was to evaluate the effect of marinating turkey meat with buttermilk and acid whey on the technological traits and microbiological quality of the product. Methods Slices of turkey meat muscles were marinated for 12 hou
Externí odkaz:
https://doaj.org/article/0818019ed122440aac0841eb1a4e8f47
Publikováno v:
Polymers, Vol 15, Iss 3, p 717 (2023)
Buckwheat hulls which are rich in fiber are good ingredients to increase the nutritional value of food products. The aim of this study was to determine the effect of the applied additives in the form of fiber and apple juice on the properties of both
Externí odkaz:
https://doaj.org/article/72fe280e89cb4cc3b7f84550eff54b9c
Publikováno v:
Molecules, Vol 27, Iss 23, p 8610 (2022)
Peeled and unpeeled celeriac pulp was macerated with pectinase from Rhizopus sp. at 25 °C for 30 and 60 min. Peeling, enzyme addition, and maceration time significantly affected the quality characteristics of the juice. The juice obtained from peele
Externí odkaz:
https://doaj.org/article/69927d4bc36940b0ade903a8d6eb40c4
Autor:
Petra Borotová, Lucia Galovičová, Nenad L. Vukovic, Milena Vukic, Simona Kunová, Paweł Hanus, Przemysław Łukasz Kowalczewski, Ladislav Bakay, Miroslava Kačániová
Publikováno v:
Plants, Vol 11, Iss 11, p 1504 (2022)
The essential oil from Litsea cubeba (LCEO) has good antioxidant, antimicrobial, anti-insect properties, which gives it the potential for use as a natural additive to food resources and food products in order to prevent spoilage and extend shelf life
Externí odkaz:
https://doaj.org/article/5fa372986b0d49ba8558d3694685f559
Publikováno v:
Molecules, Vol 27, Iss 4, p 1301 (2022)
This study aimed to characterize bee products (bee bread, bee pollen, beeswax, and multiflorous honey) with the profile of phenolic compounds, total phenolic (TPC) and flavonoid (TFC) contents, and antioxidant and microbiological properties. The TP a
Externí odkaz:
https://doaj.org/article/bc4b8de18a2846ae9dc7eea760d017ad
Autor:
Zofia Sokołowicz, Anna Augustyńska-Prejsnar, Józefa Krawczyk, Miroslava Kačániová, Maciej Kluz, Paweł Hanus, Jadwiga Topczewska
Publikováno v:
Animals, Vol 11, Iss 11, p 3282 (2021)
The aim of the study was to determine the effect of marinating with fermented milk products (buttermilk and sour milk) on the physical characteristics, microbiological quality, and sensory acceptability of Rhode Island Red (RIR) hen meat after the fi
Externí odkaz:
https://doaj.org/article/23ca832a11e24509afa531ae97903a7b
Publikováno v:
Molecules, Vol 26, Iss 11, p 3410 (2021)
Bee products are a well-known remedy against numerous diseases. However, from the consumers’ perspective, it is essential to define factors that can affect their sensory acceptance. This investigation aimed to evaluate the volatile and sensory prof
Externí odkaz:
https://doaj.org/article/e9d721a831bb4c2ea11c8b63a6ff2927