Search Results - "Blaszczak, Wioletta"

In vitro anticholinergic and antiglycaemic properties of frost-hardy Actinidia fruit extracts and their polyphenol profile, L-ascorbic acid content and antioxidant capacity by Sawicki, Tomasz, Błaszczak, Wioletta, Latocha, Piotr

“…[Display omitted] •‘Lande’ fruit extract revealed the highest anti-AChE activity.•‘Skarlet September Kiwi’ fruit extract had a strong anti-AGEs effect.•‘Lande’…”
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The impact of high-pressure processing on the polyphenol profile and anti-glycaemic, anti-hypertensive and anti-cholinergic activities of extracts obtained from kiwiberry (Actinidia arguta) fruits by Błaszczak, Wioletta, Latocha, Piotr, Jeż, Maja, Wiczkowski, Wiesław

“…•Pressurization enhanced individual polyphenol concentration in the ‘Weiki’ fruits.•Pressurization enhanced anti-AGEs, anti-ACE, anti-AChE activities of…”
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Combined hot air convective drying and microwave-vacuum drying of blueberries (Vaccinium corymbosum L.): Drying kinetics and quality characteristics by Zielinska, Magdalena, Sadowski, Piotr, Błaszczak, Wioletta

“…The aims of this study were to: (1) evaluate the effect of each stage of HACD + MWVD on the drying kinetics and quality parameters of blueberries, including…”
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Characterization of Volatile Organic Compounds in Kiwiberries (Actinidia arguta) Exposed to High Hydrostatic Pressure Processing by HS-SPME/GC-MS by Starowicz, Małgorzata, Błaszczak, Wioletta, Ciska, Ewa, Latocha, Piotr

“…HS-SPME/GC-MS analysis was carried out to characterize the profile of volatile organic compounds (VOCs) in kiwiberry cultivars (Geneva and Weiki) exposed to…”
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Enrichment of shortcrust pastry cookies with bee products: polyphenol profile, in vitro bioactive potential, heat-induced compounds content, colour parameters and sensory changes by Jabłońska, Monika, Karpińska-Tymoszczyk, Mirosława, Surma, Magdalena, Narwojsz, Agnieszka, Reszka, Mateusz, Błaszczak, Wioletta, Sawicki, Tomasz

“…Bee products, including bee pollen (BP) and bee bread (BB) are natural sources that contain a diverse range of bioactive compounds. The objective of this study…”
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Antioxidant capacity, phenolic composition and microbial stability of aronia juice subjected to high hydrostatic pressure processing by Błaszczak, Wioletta, Amarowicz, Ryszard, Górecki, Adrian R.

“…The aim of this study was to characterize the effect of high hydrostatic pressure (200–600MPa/15min) and storage (4°C/80days) on aronia juice quality. The…”
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The impact of high pressure processing on the phenolic profile, hydrophilic antioxidant and reducing capacity of purée obtained from commercial tomato varieties by Jeż, Maja, Wiczkowski, Wiesław, Zielińska, Danuta, Białobrzewski, Ireneusz, Błaszczak, Wioletta

“…•Pressurization enhanced or decreased the antioxidant capacity of tomato purée.•Pressurization reduced polyphenols concentration in the sample…”
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Light Microscopy as a Tool to Evaluate the Functionality of Starch in Food by Błaszczak, Wioletta, Lewandowicz, Grażyna

“…Light microscopy (LM) is commonly used in the study of biological materials to determine the morphology of cells and tissues. The potential of this technique…”
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Effect of drying conditions on the quality of vacuum-microwave dried potato cubes by Bondaruk, Joanna, Markowski, Marek, Błaszczak, Wioletta

“…The influence of drying conditions on the color, starch content, sugar content, mechanical properties and microstructure of dried potatoes was studied…”
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The effect of high hydrostatic pressure treatment on the molecular structure of starches with different amylose content by Szwengiel, Artur, Lewandowicz, Grażyna, Górecki, Adrian R., Błaszczak, Wioletta

“…•Pressurized starches demonstrated distinct changes in hydrodynamic parameters.•The greatest molecular degradation occurred upon treatment of waxy maize…”
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Cyclodextrins as multifunctional excipients: Influence of inclusion into β-cyclodextrin on physicochemical and biological properties of tebipenem pivoxil by Paczkowska, Magdalena, Szymanowska-Powałowska, Daria, Mizera, Mikołaj, Siąkowska, Dominika, Błaszczak, Wioletta, Piotrowska-Kempisty, Hanna, Cielecka-Piontek, Judyta

“…A novel approach for drug design based on the oral carbapenem analog tebipenem pivoxil (TP) has been proposed. The formation of the tebipenem…”
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Stability of the process of simultaneous saccharification and fermentation of corn flour. The effect of structural changes of starch by stillage recycling and scaling up of the process by Szymanowska-Powałowska, Daria, Lewandowicz, Grażyna, Kubiak, Piotr, Błaszczak, Wioletta

“…•Stillage recycling does not affect effectiveness of repeated SSF process.•Amount of unhydrolyzed residual starch was similar in every SSF cycles.•The repeated…”
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A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine by Tao, Yang, Sun, Da-Wen, Górecki, Adrian, Błaszczak, Wioletta, Lamparski, Grzegorz, Amarowicz, Ryszard, Fornal, Józef, Jeliński, Tomasz

“…•A young red wine was processed by high pressure processing (HHP) with oak chips.•Phenolic content and antioxidant activity of wine increased after…”
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Effect of superheated steam prefrying treatment on the quality of potato chips by Zielinska, Magdalena, Błaszczak, Wioletta, Devahastin, Sakamon

“…Summary Superheated steam drying (SSD) was used as a prefrying treatment prior to deep‐fat frying for potato slices. The effect of SSD at 130, 150 or 180 °C…”
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β-Cyclodextrin complexation as an effective drug delivery system for meropenem by Paczkowska, Magdalena, Mizera, Mikołaj, Szymanowska-Powałowska, Daria, Lewandowska, Kornelia, Błaszczak, Wioletta, Gościańska, Joanna, Pietrzak, Robert, Cielecka-Piontek, Judyta

“…[Display omitted] Following the preparation of an inclusion complex of β-cyclodextrin and meropenem, methods based on FT-IR, Raman and DSC were used for its…”
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Carotenoids and lipophilic antioxidant capacities of tomato purées as affected by high hydrostatic pressure processing by Jeż, Maja, Błaszczak, Wioletta, Zielińska, Danuta, Wiczkowski, Wiesław, Białobrzewski, Ireneusz

“…Summary The effect of high hydrostatic pressure (HHP) (450–550–650 MPa/5–10–15 min) on the carotenoid profile of purées obtained from commercial tomato…”
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Rehydration Behavior of Vacuum-Microwave-Dried Potato Cubes by Markowski, Marek, Bondaruk, Joanna, Błaszczak, Wioletta

“…Rehydration properties and microstructure of vacuum-microwave and hot air-dried potato cubes were examined. Two kinds of models were considered to describe the…”
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Quality Parameters of Juice Obtained from Hydroponically Grown Tomato Processed with High Hydrostatic Pressure or Heat Pasteurization by Amarowicz, Ryszard, Penkacik, Kamila, Błaszczak, Wioletta, Jeż, Maja

“…The effect of processing such as high hydrostatic pressure (HHP) (400-600 MPa/15 min) or low pasteurization temperature (LPT) (74°C/2 min) or high…”
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Pasta Fortified with Potato Juice: Structure, Quality, and Consumer Acceptance by Kowalczewski, Przemysław, Lewandowicz, Grażyna, Makowska, Agnieszka, Knoll, Ismena, Błaszczak, Wioletta, Białas, Wojciech, Kubiak, Piotr

“…The potential of potato juice in relieving gastrointestinal disorders has already been proven. Work continues on implementation of this active component into…”
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Effects of high hydrostatic pressure processing on the physicochemical and sensorial properties of a red wine by Tao, Yang, Sun, Da-Wen, Górecki, Adrian, Błaszczak, Wioletta, Lamparski, Grzegorz, Amarowicz, Ryszard, Fornal, Józef, Jeliński, Tomasz

“…The influence of high hydrostatic pressure (HHP) processing on the physicochemical and sensorial properties of Nero D'avola Syrah red wine from the vintage of…”
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