Zobrazeno 1 - 10
of 185
pro vyhledávání: '"Starzyńska-Janiszewska A"'
Autor:
Starzyńska-Janiszewska, Anna, Stodolak, Bożena, Štefániková, Jana, Joanidis, Patrícia, Mickowska, Barbara, Šnirc, Marek
Publikováno v:
In Waste Management 15 September 2024 186:345-354
Publikováno v:
International Journal of Food Science, Vol 2024 (2024)
Tempe is an Indonesian food product traditionally obtained from soybeans through solid-state fermentation with Rhizopus. A variety of substrates can be processed into tempe in the presence of other microorganisms. In this study, grass pea seeds with
Externí odkaz:
https://doaj.org/article/a35369b32e2b4b7891ff1beb11087f6c
Publikováno v:
Applied Sciences, Vol 14, Iss 11, p 4879 (2024)
Bread is a frequently wasted food product. Surplus or stale bread can be successfully processed by solid-state fermentation and used as the only fermentation substrate. Oncom, which originated in Indonesia, is made with moulds of the Neurospora genus
Externí odkaz:
https://doaj.org/article/5a91dc8e61994cb7999b4be5e34bb50e
Akademický článek
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Publikováno v:
In LWT September 2020 131
Autor:
Starzyńska-Janiszewska, Anna, Stodolak, Bożena, Socha, Robert, Mickowska, Barbara, Wywrocka-Gurgul, Anna
Publikováno v:
In LWT October 2019 113
Autor:
Anna Starzyńska-Janiszewska, Bożena Stodolak, Carmen Fernández-Fernández, Barbara Mickowska, Vito Verardo, Ana María Gómez-Caravaca
Publikováno v:
Foods, Vol 11, Iss 23, p 3762 (2022)
Solid-state fermentation (SSF) is widely recognised as a technique to increase the bioactive potential and nutritional value of plant materials. However, the effect of this biotreatment differs for individual substrates. This study aimed to evaluate
Externí odkaz:
https://doaj.org/article/b1bf1ecdddb8449ebdb338dc1282e820
Autor:
Starzyńska-Janiszewska, Anna, Stodolak, Bożena, Gómez- Caravaca, Ana María, Mickowska, Barbara, Martin-Garcia, Beatriz, Byczyński, Łukasz
Publikováno v:
In LWT January 2019 99:231-237
Autor:
Anna Starzyńska-Janiszewska, Carmen Fernández-Fernández, Beatriz Martín-García, Vito Verardo, Ana María Gómez-Caravaca
Publikováno v:
Antioxidants, Vol 11, Iss 9, p 1693 (2022)
Extraction of valuable bioactive compounds from olive leaves is a hot topic and the use of sustainable and green technologies is mandatory in terms of circular economy. In this way, the use of fermentation technologies showed very interesting results
Externí odkaz:
https://doaj.org/article/5ffa4c9aa2c3490abb0f0d84fd673ca1
Publikováno v:
International Journal of Food Science; 3/20/2024, Vol. 2024, p1-14, 14p