Edyta Malinowska-Pańczyk - Publications - Bridge of Knowledge

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dr hab. inż. Edyta Malinowska-Pańczyk

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Catalog Publications

Year 2008
Year 2015
  • Antimicrobial properties of chitosan solutions, chitosan films and gelatin-chitosan films
    Publication

    The antimicrobial properties of chitosan solutions and films against selected bacteria and the effect of chitosan incorporation into gelatin films were studied. The bactericidal effect of chitosan solutions increased with time and temperature of sample incubation. Two psychrotrophic strains Pseudomonas fluorescens and Listeria innocua were more sensitive to chitosan than mesophilic strains Escherichia coli and Staphylococcus aureus....

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  • Niebiałkowe związki azotowe
    Publication

    Niebiałkowe związki azotowe (NPN - non protein nitrogen) są grupą składników wchodzących w skład produktów żywnościowych ważną nie tylko z punktu widzenia producentów żywności, ale także dla specjalistów do spraw żywienia. Do grupy tej należą przede wszystkim wolne aminokwasy i krótkie peptydy, aminy, kwasy nukleinowe i nukleotydy oraz inne mało cząsteczkowe składniki zawierające azot (glikozydy cyjanogenne, alkaloidy, tiazole,...

Year 2021
Year 2019
Year 2020
Year 2011
Year 2018
Year 2017
Year 2023
  • Comparative Study on Assisted Solvent Extraction Techniques for the Extraction of Biologically Active Compounds from Sideritis raeseri and Sideritis scardica

    The plants in the Sideritis genus are postulated to exhibit several important medicinal properties due to their unique chemical composition. To isolate the targeted phytochemical compounds, the selection of a suitable extraction method is of primary importance. In this work, a comparative study on the phytochemical profiles of various Sideritis raeseri and Sideritis scardica extracts has been carried out. An untargeted metabolomics...

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  • Nonprotein nitrogenous compounds
    Publication

    The non-protein nitrogen (NPN) fraction is an important group of food components for both technological and nutritional reasons. Free amino acids (FAAs), oligopeptides, amines, nucleic acids, and nucleotides, as well as other low-molecular nitrogen-containing components (cyanogenic glycosides, alkaloids, thiazoles, oxazoles, pyrroles, and pyrazines), are found in most foods. Their content depends on many factors, starting from...

  • Possibility of Using Tea Fungus for Fermentation of Beetroot and Carrot Pomace Beverages
    Publication

    Fermented beverages obtained from plant-based raw materials are becoming more popular due to their beneficial effects on human health. These include kombucha beverages, which are obtained by fermenting tea brew using the so-called tea fungus, which includes acetic acid bacteria and osmophilic yeast. A consortium of these microorganisms could also be used to prepare functional fermented beverages obtained from extracts of vegetable...

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  • Prebiotics and probiotics in food
    Publication

    Nowadays, food is not only used to satisfy hunger and is a source of nutrients, but is also considered a factor that directly affects human health. Consumers are looking for high-quality products that contain bioactive ingredients that affect the proper functioning of the body and good mood. Functional foods, which must exhibit health benefits when consumed as part of a balanced diet, are becoming increasingly popular among health-conscious...

Year 2016
Year 2022
Year 2004
Year 2009
Year 2012
  • Fermentacje w przetwarzaniu mięsa i surowców roślinnych
    Publication

    W rozdziale przedstawiono charakterystykę fermentowanych produktów mięsnych i rybnych oraz omówiono czynniki wpływające na ich jakość. Przedstawiono procesy zachodzące podczas fermentacyjnego przetwarzania surowców roślinnych. Opisano produkcję kiszonek paszowych.

  • Fermentacyjny wyrób mleka
    Publication

    W rozdziale opisano rodzaje i zalety mlecznych produktów fermentowanych, ich zdrowotność i sposoby otrzymywania. Omówiono znaczenie i skład kultur starterowych stosowanych w przemyśle mleczarskim. Omówiono procesy fermentacyjne w produkcji serów.

  • Fermented vegetable products
    Publication

    Rozdział opisuje wpływ różnych czynników na jakość fermentowanych produktów warzywnych, kiszonej kapusty, kiszonych ogórków, kimchi i oliwek.

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Year 2006
Year 2010

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