Zobrazeno 1 - 10
of 80
pro vyhledávání: '"Władysław MIGDAŁ"'
Autor:
Władysław Migdał, Slavomír Marcinčák, Maria Walczycka, Jacek Domagała, Agnieszka Pluta-Kubica, Magda Filipczak-Fiutak, Anna Migdał, Łukasz Migdał
Publikováno v:
Journal of Ethnic Foods, Vol 11, Iss 1, Pp 1-12 (2024)
Abstract Wallachian expansion brought to the Carpathian Mountains a system of shepherd economy—farming, production of Wallachian cheeses, animals adapted to life in difficult mountain conditions—mainly sheep of the Cakiel breed group. Mountain sh
Externí odkaz:
https://doaj.org/article/1a127437883148059fabe89fad44b66c
Publikováno v:
PLoS ONE, Vol 16, Iss 7, p e0254431 (2021)
The use of small ruminant milk for smoked cheese production makes it possible to incorporate valuable nutrients into the diet, especially as the consumption of unprocessed sheep or goat's milk is low compared to that from cows. Smoking of food not on
Externí odkaz:
https://doaj.org/article/d6987f91cb47480380cd9fa8fe3185f6
Publikováno v:
Applied Sciences, Vol 12, Iss 6, p 3051 (2022)
The aim of the investigations were to assess the meat raw material of the domestic Złotnicka Spotted swine breed as well as its hybrids with Duroc and Polish Large White breeds with respect to quality, technological usefulness, and muscle fibre comp
Externí odkaz:
https://doaj.org/article/86e89119171440ada633faa199c5cb6e
Publikováno v:
Czech Journal of Food Sciences, Vol 36, Iss 3, Pp 195-207 (2018)
Fish proteins are a good source of bioactive peptides (BAPs). Such BAPs are derived through enzymatic hydrolysis of food proteins and can potentially by applied as health-promoting factors against chronic non-communicable diseases (NCDs), including a
Externí odkaz:
https://doaj.org/article/e5ca5c040a444efca8dedec4ab6eee9c
Autor:
Dorota Bederska-Łojewska, Marek Pieszka, Aleksandra Marzec, Magdalena Rudzińska, Anna Grygier, Aleksander Siger, Katarzyna Cieślik-Boczula, Sylwia Orczewska-Dudek, Władysław Migdał
Publikováno v:
Molecules, Vol 26, Iss 24, p 7446 (2021)
Every year, thousands of tons of fruit seeds are discarded as agro-industrial by-products around the world. Fruit seeds are an excellent source of oils, monounsaturated fatty acids, and n-6 and n-3 polyunsaturated essential fatty acids. This study ai
Externí odkaz:
https://doaj.org/article/5c033546836e4145ba605a1e917af27b
Autor:
Ewelina Węsierska, Joanna Sobolewska-Zielińska, Małgorzata Pasternak, Katarzyna Niemczyńska-Wróbel, Robert Gąsior, Krzysztof Wojtycza, Henryk Pustkowiak, Iwona Duda, Władysław Migdał
Publikováno v:
Foods, Vol 10, Iss 7, p 1597 (2021)
The aim of study was to compare the biochemical properties affecting the nutritional quality, safety, and aroma of dry-cured products manufactured from valuable meat of rare native pig breeds: Pulawska (Pul) and Zlotnicka Spotted (ZS). The count of l
Externí odkaz:
https://doaj.org/article/da2d12db164e4654bf8dbf38343360bd
Publikováno v:
Animals, Vol 11, Iss 8, p 2220 (2021)
Goats provide valuable products that are appreciated by consumers who are looking for food that is not only tasty but also healthy, and, probably, one of them is goat meat. Breeding of local breeds such as the native Carpathian goat has been gaining
Externí odkaz:
https://doaj.org/article/b4b3c8e4b9e6446787c57dc4a4253ed1
Publikováno v:
Animals, Vol 11, Iss 3, p 789 (2021)
The popularity of meat from animals of native breeds is growing all over the world, due to consumer belief regarding its higher quality compared to meat from industrial farm animals. In addition, the living conditions (welfare) are of great importanc
Externí odkaz:
https://doaj.org/article/a57b0b18bda04aa9a2f8389f5cf2d290
Autor:
Joanna Tkaczewska, Piotr Kulawik, Małgorzata Morawska-Tota, Marzena Zając, Paulina Guzik, Łukasz Tota, Paulina Pająk, Robert Duliński, Adam Florkiewicz, Władysław Migdał
Publikováno v:
Foods, Vol 10, Iss 4, p 694 (2021)
The aim of the work was to develop an easy-to-follow protocol for designing novel functional products with the addition of food industry by-products using design thinking techniques. As a result, a 12-step protocol has been designed and presented. Th
Externí odkaz:
https://doaj.org/article/91b7aff2cce04317942ceef6a3e437c4
Autor:
Marek Pieszka, Władysław Migdał, Robert Gąsior, Magdalena Rudzińska, Dorota Bederska-Łojewska, Magdalena Pieszka, Paulina Szczurek
Publikováno v:
Journal of Chemistry, Vol 2015 (2015)
The oils from strawberry, blackcurrant, raspberry, and apple seeds were characterized by a high content of unsaturated fatty acids (90.8%, 88.6%, 94.0%, and 86.9%, resp.). Strawberry and raspberry oils had high levels of C18:2 (45.4% and 49.0%) and
Externí odkaz:
https://doaj.org/article/6ce8592e4bf74b5b9f0c6234fe090f59