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Wyniki wyszukiwania dla: FOOD
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The effect of pumpkin flour on quality and acoustic properties of extruded corn snacks
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Dioxins and PCBs in ostrich meat and eggs: levels and implications
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Trypsin inhibitor, antioxidant and antimicrobial activities as well as chemical composition of potato sprouts originating from yellow- and colored-fleshed varieties
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Antimicrobial potential of commercial silver nanoparticles and the characterization of their physical properties toward probiotic bacteria isolated from fermented milk products
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Chemical Characteristics and Thermal Oxidative Stability of Novel Cold-Pressed Oil Blends: GC, LF NMR, and DSC Studies
PublikacjaPlant oils contain a high content of unsaturated fatty acids. Studies of food products have revealed a considerable disproportion in the ratio of ω6 to ω3. This article presents information on the healthful qualities of eight new oil blends that contain a beneficial proportion of ω6 to ω3 fatty acids (5:1), as well as their degradation during heating at 170 and 200 °C. The fatty acid profile was analyzed by gas chromatography (GC),...
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A Comprehensive Review of Phytonutrients as a Dietary Therapy for Obesity
PublikacjaObesity is a complex medical condition mainly caused by eating habits, genetics, lifestyle, and medicine. The present study deals with traditional diets like the Mediterranean diet, Nordic diet, African Heritage diet, Asian diet, and DASH, as these are considered to be sustainable diets for curing obesity. However, the bioavailability of phytonutrients consumed in the diet may vary, depending on several factors such as digestion...
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APPLICABILITY OF PLUMS GROWN IN POLAND TO DRYING PROCESS IN TERMS OF CHANGES IN BIOACTIVE COMPOUNDS AND OF MAILLARD REACTION PRODUCTS BEING FORMED
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EFFECT OF WATER ACTIVITY AND TEMPERATURE ON GROWTH AND LIPOLYTIC ACTIVITY OF PENICILLIUM CHRYSOGENUM STRAINS IN LIQUID CULTURE MEDIA WITH PLANT OILS
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Effect of storing persimmon (Diospyros kaki) fruits under shelf life conditions on selected physical parameters and chemical composition
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BIOGENIC AMINES IN DRY CURED MEAT PRODUCTS
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OBTAINING ANTHOCYANINS FROM CHOKEBERRY, BLACKCURRANT AND ELDERBERRY FRUITS, AND FROM ROOTS OF BLACK CARROT USING EXTRACTION METHOD
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Separation of anthocyanins from black carrot, chokeberry, blackcurrant, and elderberry with the use of preparative chromatography
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CHANGES IN SELECTED CHEMICAL AND MICROBIOLOGICAL INDICATORS DURING WARM SMOKING PROCESS OF THAWED WHITEFISH (COREGONIS CLUPEAFORMIS)
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DISTRIBUTION OF LIPIDS AND OXIDATIVE CHANGES THEREIN IN PARTICULARIZED PARTS OF RAINBOW TROUT FILLETS
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Effect of added roach flesh on quality and shelf live of flour-and-fish snacks
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EFFECT OF MILK FAT COOLING RATE ON CRYSTALLIZATION PROCESS OF TRIACYLGLYCEROLS THEREIN
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THE MOULDING OF TECHNOLOGICAL PROPERTIES AND QUALITY OF BREAD BY ADDING INDUSTRIALLY PRODUCED CONCENTRATE OF ACID-WHEY OBTAINED DURING THE MAKING OF COTTAGE CHEESE
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OCCURENCE OF L. MONOCYTOGENES IN FRESH FRUITS AND VEGETABLES FROM ORGANIC FARMS IN WEST POMERANIAN REGION
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EFFECT OF CALCIUM CASEINATE AND CALCIUM CITRATE ON QUALITY AND TECHNOLOGICAL PARAMETERS OF GLUTEN-FREE BREAD
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Tracking Trace Elements Found in Coffee and Infusions of Commercially Available Coffee Products Marketed in Poland
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Impact of High-Pressure Processing (HPP) on Listeria monocytogenes—An Overview of Challenges and Responses
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Comparing the Effects of Duo-Functional Triple-Layer Films Enriched with Different Sources of Curcumin on the Shelf-Life of Fish
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The Effect of Cow Breed and Wild Garlic Leaves (Allium ursinum L.) on the Sensory Quality, Volatile Compounds, and Physical Properties of Unripened Soft Rennet-Curd Cheese
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Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method
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A Perspective on Missing Aspects in Ongoing Purification Research towards Melissa officinalis
PublikacjaMelissa officinalis L. is a medicinal plant used worldwide for ethno-medical purposes. Today, it is grown everywhere; while it is known to originate from Southern Europe, it is now found around the world, from North America to New Zealand. The biological properties of this medicinal plant are mainly related to its high content of phytochemical (bioactive) compounds, such as flavonoids, polyphenolic compounds, aldehydes, glycosides...
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Do You Know What You Drink? Comparative Research on the Contents of Radioisotopes and Heavy Metals in Different Types of Tea from Various Parts of the World
PublikacjaThe aim of this study was to assess the potential health risks of radioactive elements and heavy metals ingested through the consumption of various types of tea imported to the Polish market (black, green, red, oolong and white). The concentrations [Bq/kg] of radionuclides (40K, 137Cs, 226Ra, 210Pb and 228Th) in tea leaves before and after brewing were measured using γ-ray spectrometry with high-purity germanium (HPGe). The concentrations...
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The Influence of Different Hydrothermal Processes Used in the Preparation of Brussels Sprouts on the Availability of Glucosinolates to Humans
PublikacjaCruciferous vegetables represent a valuable source of bioactive compounds. However, there is currently a deficiency of information regarding the extent to which these compounds remain bioaccessible to the body following thermal treatment and digestion processes within the digestive tract. Accordingly, the aim of this study was to evaluate the impact of heat treatment and in vitro digestion on the level of selected bioactive compounds...
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Nutritional Characterization of Whole Mangosteen Pulp with Seeds and Its Application as an Alternate Functional Ingredient in Crackers
PublikacjaMangosteen (Garcinia mangostana L.) fruits are high in nutrients and phytochemical compounds. The use of fresh whole mangosteen fruit pulp, including the seeds (MFS), instead of flour and sugar in crackers not only enhances the functional nutritional and medicinal benefits for consumers but also adds value to the products. The study investigated the nutritional value of MFS and then employed MFS to formulate MFS-based crackers...
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Ornamental Flowers Grown in Human Surroundings as a Source of Anthocyanins with High Anti-Inflammatory Properties
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Changes in Eating Behaviour during SARS-CoV-2 Pandemic among the Inhabitants of Five European Countries
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Production and Properties of Starch Citrates—Current Research
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Polylactide-Based Films with the Addition of Poly(ethylene glycol) and Extract of Propolis—Physico-Chemical and Storage Properties
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The Application of Phenolic Acids in The Obtainment of Packaging Materials Based on Polymers—A Review
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Phenolic Acid Content and Antioxidant Properties of Edible Potato (Solanum tuberosum L.) with Various Tuber Flesh Colours
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Influence of Seeds’ Age and Clarification of Cold-Pressed Raspberry (Rubus idaeus L.) Oil on the DSC Oxidative Stability and Phase Transition Profiles
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DSC Phase Transition Profiles Analyzed by Control Charts to Determine Markers for the Authenticity and Deterioration of Flaxseed Oil during Storage
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Comparing Different Chemometric Approaches to Detect Adulteration of Cold-Pressed Flaxseed Oil with Refined Rapeseed Oil Using Differential Scanning Calorimetry
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Gluten-Free Bread with Cricket Powder—Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product
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Water Behavior of Aerogels Obtained from Chemically Modified Potato Starches during Hydration
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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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Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder
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The Influence of Selected Plant Essential Oils on Morphological and Physiological Characteristics in Pseudomonas Orientalis
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Relation between the Recipe of Yeast Dough Dishes and Their Glycaemic Indices and Loads
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Nutritional Value of Banded Cricket and Mealworm Larvae
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Potential Use of Silica Nanoparticles for the Microbial Stabilisation of Wine: An In Vitro Study Using Oenococcus oeni as a Model
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The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate
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Assessment of Hemp Seed Oil Quality Pressed from Fresh and Stored Seeds of Henola Cultivar Using Differential Scanning Calorimetry
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Phenolic Compounds and Antioxidant Properties of Fermented Beetroot Juices Enriched with Different Additives
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Matcha Green Tea: Chemical Composition, Phenolic Acids, Caffeine and Fatty Acid Profile
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Exploring the Influence of Origin, Harvest Time, and Cultivation Method on Antioxidant Capacity and Bioactive Compounds of Matcha Teas
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