Wyniki wyszukiwania dla: food chemistry
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Anticarcinogenic and antioxidant activities of leaves and flowers hydroalcoholic extracts of Nerium oleander L.: PCA analysis and phytochemical content by FTIR spectroscopy
PublikacjaAims: The aim of this work is the evaluation the anticarcinogenic effect on HT29 cancer cells lines and antioxidant effect of three extracts from different morphological parts (leaves (LE), pink flowers (PFE) and white flowers (WFE)) of Nerium oleander lin. Methods: This research provides the anticarcinogenic activity of extracts from N. oleander white flowers. Principal Component Analysis (PCA) was applied to estimate the relationship...
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Experimental Study of Polish Sausage Drying Kinetics and Contraction by Image Data Analysis
PublikacjaThe goal of this paper has been to add an experimental data set for drying a meat product and provide a comparison with well-established thin-layer drying models. This article presented experimental investigations on the convective drying of Polish sausage slices at a temperature of 40°C. Slices have been in the thickness of 3 to 8mm. Measurements of mass loss and size change were performed. The data have been presented in the...
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The effect of pumpkin flour on quality and acoustic properties of extruded corn snacks
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Monitoring of essential and toxic elements in multi-ingredient food supplements produced in European Union
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Patrycja Jakubek mgr inż.
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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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Introduction of Methods to Reduce and Remove Patulin from Food Products
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Agnieszka Potęga dr inż.
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Ilona Edyta Kłosowska-Chomiczewska dr inż.
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