Wyniki wyszukiwania dla: FERMENTED POLLEN

• Fermented vegetable products

  Publikacja

  • E. Malinowska-Pańczyk

  - Rok 2012

  Rozdział opisuje wpływ różnych czynników na jakość fermentowanych produktów warzywnych, kiszonej kapusty, kiszonych ogórków, kimchi i oliwek.

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• Polhem

  Czasopisma

  ISSN: 1653-4964

• Characteristics and biochemical composition of kombucha – fermented tea

  Publikacja

  • K. Jakubczyk
  • G. Piotrowska
  • K. Janda

  - Medycyna Ogólna i Nauki o Zdrowiu - Rok 2020

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• Biological Activity of Tea-Chokeberry and Chokeberry Fermented Beverages

  Publikacja

  • P. Lichocki
  • F. Białkowski
  • E. Malinowska-Pańczyk

  - Rok 2021

  Fermented beverages, such as kombucha are gaining more and more popularity due to their beneficial effects on human health. These products are obtained by the fermentation of tea infusion using so called tea fungus. This microbial consortium can also be used to prepare fermented fruit beverages. Therefore, the aim of this study was to determine the changes in the antioxidant profile of tea-chokeberry and chokeberry beverages...

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• The application of ultrafiltration for separation of glycerol solution fermented by bacteria

  Publikacja

  • W. Tomczak
  • M. M. Gryta

  - Polish Journal of Chemical Technology - Rok 2013

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• Meat and fermented meat products as a source of bioactive peptides

  Publikacja

  • J. Stadnik
  • P. Kęska

  - ACTA Scientiarum Polonorum Technologia Alimentaria - Rok 2015

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• Polen Konst

  Publikacja

  • W. Strzelecki

  - Rok 2012

• Fouling of nanofiltration membranes used for separation of fermented glycerol solutions

  Publikacja

  • J. Bastrzyk
  • M. M. Gryta
  • K. Karakulski

  - Chemical Papers - Rok 2014

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• Antioxidant and antimicrobial activity of fermented beverages obtained from fruit pomace

  Publikacja

  • P. Lichocki
  • E. Malinowska-Pańczyk

  - Rok 2021

  Fruit pomace should not be considered as a waste product but as a by-product as it contains a lot of valuable components such as dietary fiber, bioactive compounds and a source of nutrients. The reasonable way to utilize these by-products, both fresh or dried, could be the fermentation of its extracts, leading to beverages with functional properties. In our research, we checked the possibility of using chokeberry, apple and...

• Bee Pollen and Bee Bread as a Source of Bacteria Producing Antimicrobials

  Publikacja

  • K. Matejczuk
  • R. Worobo
  • J. Walkusz
  • P. Szweda

  - Antibiotics-Basel - Rok 2021

  The principal objective of the study was the isolation and identification of bacteria that are present in mature bee bread (BB) and dried (ready for selling and consumption) bee pollen (BP). Obtained isolates were screened for their potential to inhibit select human pathogenic bacteria and their ability to produce enzymes of particular industrial importance. Four and five samples of BP and BB, respectively, were used for the study....

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