Search results for: NUTRITIONAL VALUE OF FOOD

• The effect of processing on the safety and nutritional value

  Publication

  • Z. E. Sikorski
  • H. Staroszczyk

  - Year 2017

  Agricultural crops as well as animal food raw materials are usually somehow processed before being used by humans. Processing should make them more useful, increase their safety and nutritional value, extend the shelf life, and modify the sensory properties. However, changes and interactions of various compounds in the conditions of processing may generate products toxic or otherwise unsafe for the human organism. The food industry...

• Nutritional Value of Banded Cricket and Mealworm Larvae

  Publication

  • J. Kępińska-Pacelik
  • W. Biel
  • C. Podsiadło
  • G. P. Tokarczyk
  • P. Biernacka
  • G. Bienkiewicz

  - Foods - Year 2023

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• Nanotechnology for Enhancement of Food Value

  Publication

  • B. Sawicka
  • P. Barbaś
  • D. Skiba
  • P. Pszczółkowski
  • B. Krochmal-Marczak

  - Year 2023

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• Nutritional value, protein and peptide composition of edible cricket powders

  Publication

  • M. Montowska
  • P. Kowalczewski
  • I. Rybicka
  • E. Fornal

  - Food Chemistry - Year 2019

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• The effect of processing on the nutritional value and toxicity of foods. Chapter 13

  Publication

  • Z. Sikorski

  - Year 2005

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• The Nutritional Value and Biological Activity of Concentrated Protein Fraction of Potato Juice

  Publication

  • P. Kowalczewski
  • A. Olejnik
  • W. Białas
  • I. Rybicka
  • M. Zielińska-Dawidziak
  • A. Siger
  • P. Kubiak
  • G. Lewandowicz

  - Nutrients - Year 2019

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• Nutritional status and food choices among first year medical students

  Publication

  • E. Kolarzyk
  • A. Shpakou
  • E. Kleszczewska
  • L. Klimackaya
  • S. Laskiene
  • A. Szpakow

  - Open Medicine - Year 2012

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• Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder

  Publication

  • P. Kowalczewski
  • M. Gumienna
  • I. Rybicka
  • B. Górna
  • P. Sarbak
  • K. Dziedzic
  • D. Kmiecik

  - MOLECULES - Year 2021

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• The exploitation of anticarcinogenic potential of white cabbage to improve nutritional value of meat products

  Publication

  • B. Kusznierewicz
  • A. Bartoszek-Pączkowska

  - EJC SUPPLEMENTS - Year 2008

  Badania dotyczyły wykorzystania zalet składników kapusty białej w celu opracowania technologii wytwarzania wyrobów mięsnych wzbogaconych w związki przeciwrakotwórcze a zatem o poprawionej wartości żywieniowej. Wybór warzywa wynikał zarówno z środkowoeuropejskiej tradycji spożywania kapusty z daniami mięsnymi jak i badań modelowych wskazujących na technologiczne i zdrowotne zalety skojarzenia tego warzywa z mięsem.

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• Bioactive Compounds of Blueberries: Post-Harvest Factors Influencing the Nutritional Value of Products

  Publication

  • A. Michalska
  • G. Łysiak

  - International Journal of Molecular Sciences - Year 2015

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