Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Wioletta Mosiej"'
Autor:
Kübra Küçükgöz, Anna Franczak, Wiszko Borysewicz, Klaudia Kamińska, Muhammad Salman, Wioletta Mosiej, Marcin Kruk, Danuta Kołożyn-Krajewska, Monika Trząskowska
Publikováno v:
Fermentation, Vol 10, Iss 7, p 373 (2024)
In recent years, new plant-based foods and drinks have been developed to meet the growing demand for animal-derived alternatives, particularly dairy products. This study investigates the impact of lactic acid fermentation on the organic acids and sug
Externí odkaz:
https://doaj.org/article/a8141f7c2f594b08bbd57be48adc3c30
Autor:
Maria Kossowska, Sylwia Olejniczak, Marcelina Karbowiak, Wioletta Mosiej, Dorota Zielińska, Aneta Brzezicka
Publikováno v:
Nutrients, Vol 16, Iss 6, p 852 (2024)
Background: The gut microbiota in healthy older individuals typically show a decrease in beneficial bacteria like Bifidobacterium and Lactobacillus, alongside an increase in pro-inflammatory microbes such as Enterobacteriaceae and Clostridia. These c
Externí odkaz:
https://doaj.org/article/c186b7ffb49b4a8c8c4c8778a543e39f
Publikováno v:
Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality. 29:88-101
Background. Consumer interest in healthy food contributes to the development of functional products which, due to active ingredients they contain, are supposed to provide health benefits. Fermented milk beverages, classified as functional food, are a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::20cf2faa0b08846d1170a6346500f28a
https://doi.org/10.15193/zntj/2022/130/410
https://doi.org/10.15193/zntj/2022/130/410