Rok 2024

• Deep eutectic solvents for the food industry: extraction, processing, analysis, and packaging applications – a review

  Publikacja

  • R. Castro Munoz
  • A. Can Karaça
  • M. Saeed Kharazmi
  • G. Boczkaj
  • F. J. Hernández-Pinto
  • S. Anusha Siddiqui
  • S. M. Jafari

  - CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION - Rok 2024

  Food factories seek the application of natural products, green feedstock and eco-friendly processes, which minimally affect the properties of the food item and products. Today, water and conventional polar solvents are used in many areas of food science and technology. As modern chemistry evolves, new green items for building eco-friendly processes are being developed. This is the case of deep eutectic solvents (DESs), named the...

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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

  Publikacja

  • S. A. Siddiqui
  • D. Lakshmikanth
  • C. Pradhan
  • Z. Farajinejad
  • R. Castro Munoz
  • A. Sasidharan

  - CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION - Rok 2024

  Fermentation 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 biological role of prolyl oligopeptidase and the procognitive potential of its peptidic inhibitors from food proteins

  Publikacja

  • A. Taraszkiewicz
  • I. Sinkiewicz
  • A. Sommer
  • H. Staroszczyk

  - CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION - Rok 2024

  Prolyl oligopeptidase (POP) is a conserved serine protease belonging to proline-specific peptidases. It has both enzymatic and non-enzymatic activity and is involved in numerous biological processes in the human body, playing a role in e.g., cellular growth and differentiation, inflammation, as well as the development of some neurodegenerative and neuropsychiatric disorders. This article describes the physiological and pathological...

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Rok 2023

• Membrane distillation assisting food production processes of thermally sensitive food liquid items: a review

  Publikacja

  • E. Gontarek-Castro
  • R. Castro Munoz (dawniej: R. Castro Muñoz)

  - CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION - Rok 2023

  Physical separation technologies have become important tool for processing in the current food manufacturing industries, especially for the products containing bioactive compounds thanks to their health benefits in costumers. As for the processing of bioactive food ingredients implies the implementation of integrated systems oriented to their separation, fractionation, and recovery. In this field, membrane distillation (MD), which...

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• Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges

  Publikacja

  • E. Aguiar
  • F. Santos
  • U. KRUPA-KOZAK
  • V. Capriles

  - CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION - Rok 2023

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Rok 2021

• Membrane separation processes for the extraction and purification of steviol glycosides: an overview

  Publikacja

  • R. Castro-Muñoz
  • E. Díaz-Montes
  • A. Cassano
  • E. Gontarek-Castro (dawniej: E. Gontarek)

  - CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION - Rok 2021

  Steviol glycosides (SGs), as natural sweeteners from Stevia rebaudiana, are currently employed for replacing sugar and its derivatives in several food products and formulations. Such compounds play an essential role in human health. Their usage provides a positive effect on preventing diseases related to sugar consumption, including diabetes mellitus, cancer, and lipid metabolism disorders. The traditional extraction of SGs is...

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Rok 2019

• Kombucha from alternative raw materials – The review

  Publikacja

  • K. Emiljanowicz
  • E. Malinowska-Pańczyk

  - CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION - Rok 2019

  Nowadays, people's awareness about the role of diet in maintaining well-being and good health has increased. Consumers expect that the products not only provide them with essential nutrients but will also be a source of biologically active substances, which are beneficial to their health. One of the "healthy trends," which has appeared among the consumers worldwide is kombucha, a tea drink with high antioxidant potential, obtained...

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Rok 2018

• Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models?

  Publikacja

  • T. Bohn
  • F. Carriere
  • L. Day
  • A. Deglaire
  • L. Egger
  • D. Freitas
  • M. Golding
  • S. Le
  • A. Macierzanka
  • O. Menard... i 10 innych

  - CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION - Rok 2018

  During the last decade, there has been a growing interest in understanding food's digestive fate in order to strengthen the possible effects of food on human health. Ideally, food digestion should be studied in vivo on humans but this is not always ethically and financially possible. Therefore, simple in vitro digestion models mimicking the gastrointestinal tract have been proposed as alternatives to in vivo experiments. Thus,...

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Rok 2016

• 3-MCPD: A worldwide problem of food chemistry

  Publikacja

  • R. Marcinkowska
  • M. Kupska
  • A. Głowacz-Różyńska
  • J. Gromadzka
  • J. Namieśnik

  - CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION - Rok 2016

  3-MCPD is a heat-induced food contaminant which has been widely investigated for decades. This paper presents an overview of current knowledge about 3-MCPD including its formation routes, occurrence in various foodstuffs, analytical approach, toxicological aspects and future research perspectives. So far 3-MCPD was determined in its free and bound form in thermally-treated foods, edible oils and fats, and infant foods including...

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• Methods of selenium supplementation. Bioavability and determination of selenium compounds

  Publikacja

  • M. Bodnar
  • M. Szczygłowska
  • P. Konieczka
  • J. Namieśnik

  - CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION - Rok 2016

  In This paper the method of supplementation of selenium in the environment and analytical methods of determining selenium were described

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• Methods of Selenium Supplementation: Bioavailability and Determination of Selenium Compounds

  Publikacja

  • M. Bodnar
  • M. Szczyglowska
  • P. Konieczka
  • J. Namiesnik

  - CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION - Rok 2016

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Rok 2014

• Specificity of Infant Digestive Conditions: Some Clues for Developing Relevant In Vitro Models

  Publikacja

  • C. Bourlieu
  • O. Ménard
  • K. Bouzerzour
  • G. Mandalari
  • A. Macierzanka
  • A. Mackie
  • D. Dupont

  - CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION - Rok 2014

  Digestion of nutrients is an essential function of the newborn infant gut to allow growth and development and understanding infant digestive function is essential to optimize nutrition and oral drug delivery. Ethical considerations prohibit invasive in vivo trials and as a consequence in vitro assays are often conducted. However, the choice of in vitro model parameters are not supported by an exhaustive analysis of the literature...

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Rok 2008

• Methods for determining pesticides and polychlorinated biphenyls in food samples-problems and challenges

  Publikacja

  • A. Beyer
  • M. Biziuk

  - CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION - Rok 2008

  W związku z koniecznością oznaczania szeregu zanieczyszczeń w próbkach środowiskowych i biologicznych, doszło do rozwoju licznych technik i metod analitycznych. Pomimo tych osiągnięć przed analityką nadal stoją liczne wyzwania. Jednym z nich jest oznaczanie pozostałości pestycydów i PCB w próbkach żywności. Najbardziej zaawansowane metody analityczne składają się z wielu etapów, co przekłada się, przede wszystkim, na duże nakłady...

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Rok 2006

• Sources, properties and suitability of new thermostable enzymes in food processing

  Publikacja

  • J. Synowiecki
  • B. Grzybowska
  • A. Zdziebło

  - CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION - Rok 2006

  W niniejszym artykule przedstawiono przegląd badań wskazujących na przydatność rekombinantowej alfa-amylazy z Pyrococcus woesei i alfa glukozydazy z Thermus thermohilus do jednoetapowego wytwarzania syropów skrobiowych. Rekombinantowa beta-glikozydaza z Pyrococcus woesei może być natomiast stosowana do produkcji bezlaktozowych produktów z mleka i serwatki. Zachowanie aktywności w szerokim zakre-sie pH od 4,3 do 6,6 oraz duża termostabilność...

Rok 2002

• Microbial risks in mild hot smoking of fish

  Publikacja

  • Z. Sikorski
  • I. Kołodziejska

  - CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION - Rok 2002

  Gorące wędzenie ryb w łagodnych warunkach, w temperaturze nie przekraczającej 65 stopni Celsjusza wewnątrz ryby i przy niskiej zawartości soli w mięsie tylko częściowo inaktywuje bakterie chorobotwórcze oraz w niewystarczającym stopniu hamuje wzrost drobnoustrojów podczas przechowywania produktu. Wymagane bezpieczeństwo można osiągnąć tylko w przypadku bardzo świeżego surowca i wysokiej higieny podczas jego przetwarzania oraz przechowywania...