Search results for: nutrition
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Revista Chilena de Nutricion
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ARCHIVOS LATINOAMERICANOS DE NUTRICION
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BRITISH JOURNAL OF NUTRITION
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Nutritional Therapy & Metabolism
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Journal of Nutritional Science
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Nutritional Sciences Journal
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JOURNAL OF NUTRITIONAL BIOCHEMISTRY
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Microbiological, Antioxidant, Nutritional Properties, and Health Safety of Juice from Organic and Conventional Vitis vinifera L. Farming
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Correlational nutritional relationships and interactions between expansive holoparasite Orobanche laxissima and woody hosts on metal-rich soils
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Gender and Body-Fat Status as Predictors of Parental Feeding Styles and Children’s Nutritional Knowledge, Eating Habits and Behaviours
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The correlation between nutritional and health potential and antioxidant properties of raw edible oils from cultivated and wild plants
PublicationThe nutritional properties and health potential of oils from 15 various cultivated and wild plants were investigated on the basis of the fatty acids profiles, total carotenoids and tocopherols content, antioxidant properties and health potential indexes such as atherogenicity index (AI). The oil contents of the plants varied between 0.9 g/100 g for lychee seeds and 29.7 g/100 g for borage seeds. The tocopherol content in oils ranged...
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Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production
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Strategies to improve the nutritional value of meat products: incorporation of bioactive compounds, reduction or elimination of harmful components and alternative technologies
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Application of cold atmospheric pressure plasmas for high-throughput production of safe-to-consume beetroot juice with improved nutritional quality
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Nutritional Value of Jerusalem Artichoke Tubers (Helianthus tuberosus L.) Grown in Organic System under Lithuanian and Polish Conditions
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Advanced oxidation processes (AOPs) based wastewater treatment - unexpected nitration side reactions - a serious environmental issue: A review
PublicationChemical compounds containing nitro group (nitro-products) are a one of toxic by-products, that can be formed during wastewater treatment processes. In case of presence of nitrite or nitrate ions, the formation of nitro-products during advanced oxidation processes (AOPs) is very common. It is caused by the reactive nitrogen species (RNs) such as nitrate radical (NO3•), nitrite radical (NO2•), nitrogen oxide radical (NO•) and peroxynirite...
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Effect of Oyster Mushroom Addition on Improving the Sensory Properties, Nutritional Value and Increasing the Antioxidant Potential of Carp Meat Burgers
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CURRENT OPINION IN CLINICAL NUTRITION AND METABOLIC CARE
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CAHIERS DE NUTRITION ET DE DIETETIQUE
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journal International Society of Antioxidants in Nutrition & Health
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International Journal of Behavioral Nutrition and Physical Activity
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International Journal of Nutrition, Pharmacology, Neurological Diseases
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Romanian Journal of Diabetes, Nutrition and Metabolic Diseases
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African Journal of Food, Agriculture, Nutrition and Development
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Journal of the Korean Society of Food Science and Nutrition
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Revista de Nutricao-Brazilian Journal of Nutrition
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Iranian Journal of Nutrition Sciences and Food Technology
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The North African Journal of Food and Nutrition Research
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INTERNATIONAL JOURNAL OF SPORT NUTRITION AND EXERCISE METABOLISM
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Adam Macierzanka dr hab. inż.
People2015-presentHead of Department, Associate ProfessorDepartment of Colloid and Lipid Science, Faculty of Chemistry, Gdansk University of Technology, Gdansk, Poland 2019-2020Visiting Professor, Food Science and NutritionRiddet Institute, Massey University, Palmerston North, New Zealand 2014-2015Research LeaderColloid Science, Food & Health Research ProgrammeInstitute of Food Research, Norwich, United Kingdom 2012-2014Full Professor,...
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Element analysis of bee-collected pollen and bee bread by atomic and mass spectrometry – Methodological development in addition to environmental and nutritional aspects
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Nutricion Clinica y Dietetica Hospitalaria
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JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY
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Nigerian Journal of Nutritional Sciences
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Correspondances en Metabolismes Hormones Diabetes et Nutrition
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Nutritional Quality and Oxidative Stability during Thermal Processing of Cold-Pressed Oil Blends with 5:1 Ratio of ω6/ω3 Fatty Acids
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Do Body Composition and Values of Selected Nutritional Status Indices Influence the Glycaemic Index Values of Vegetarian Dishes? A Pilot Study in a Group of Older Women
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Chokeberry Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) and Sensory Properties of Shortcrust Pastries Sweetened with Sucrose and Erythritol
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Edible Lepidoptera as human foods – a comprehensive review
PublicationAs the global population continues to grow, traditional protein sources like meat and fish are becoming increasingly unsustainable due to their environmental impact. Edible insects, on the other hand, are highly nutritious, require minimal resources to produce, and emit significantly fewer greenhouse gases than traditional livestock. Lepidoptera, one of the most diverse insect orders, contains some popular edible species that have...
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Implementing fermentation technology for comprehensive valorisation of seafood processing by-products: A critical review on recovering valuable nutrients and enhancing utilisation
PublicationFermentation technology is a biorefining tool that has been used in various industrial processes to recover valuable nutrients from different side streams. One promising application of this technique is in the reclamation of nutritional components from seafood side streams. Seafood processing generates significant amounts of waste, including heads, shells, and other side streams. These side streams contain high quantities of valued...
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The Toolbox of Methods for Multidirectional Characterization of Dietary Nucleic Acids; Verification for Raw and Processed Food Products
PublicationCurrently, the nutritional value of food is associated mainly with components such as proteins, carbohydrates, and lipids. However, another important macromolecules present in many foods are dietary nucleic acids (dietNA), i.e., DNA as well as both coding and non-coding RNAs. In the context of food chemistry and nutrition, dietNA are nowadays vastly neglected. In consequence, there are no dedicated methodologies to characterize...
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Technological and nutritional properties of meat from female wild boars (<i>Sus scrofa scrofa</i> L.) of different carcass weights
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Food Science & Nutrition
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ANNALS OF NUTRITION AND METABOLISM
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Maternal and Child Nutrition
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PUBLIC HEALTH NUTRITION
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ARCHIVES OF ANIMAL NUTRITION
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Lipids and Food Quality
PublicationThis chapter deals with lipids present in food as well as their chemical, biological, and functional properties. The chapter begins with a presentation of the main groups of lipids including their chemical structure and physical properties. The physical properties of lipids affecting food processing are covered. Then, the role of lipids in human nutrition is presented. This is followed by a description of the undesirable changes...
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Revista Espanola de Nutricion Humana y Dietetica
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Canrea Journal: Food Technology, Nutritions, and Culinary Journal
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