Search Results - "Gustaw, Waldemar"

Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with Agaricus bisporus and Pleurotus ostreatus Powders by Sławińska, Aneta, Jabłońska-Ryś, Ewa, Gustaw, Waldemar

“…Mushrooms, due to their basic composition and the presence of numerous mycochemicals, can be used to improve various food matrices. The objective of this study…”
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Gluten-Free Diet in Prisons in Poland: Nutrient Contents and Implementation of Dietary Reference Intake Standards by Kosendiak, Aureliusz, Stanikowski, Piotr, Domagała, Dorota, Gustaw, Waldemar

“…The gluten-free diet (GFD) requires special attention from nutritionists due to the potential risk of nutrient deficiencies in its users. This risk may be…”
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Trends in In Silico Approaches to the Prediction of Biologically Active Peptides in Meat and Meat Products as an Important Factor for Preventing Food-Related Chronic Diseases by Kęska, Paulina, Gustaw, Waldemar, Stadnik, Joanna

“…The increasing awareness of modern consumers regarding the nutritional and health value of food has changed their preferences, as well their requirements, for…”
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Ethanolic Extracts of Six Cultivated Mushrooms as a Source of Bioactive Compounds by Radzki, Wojciech, Tutaj, Krzysztof, Skrzypczak, Katarzyna, Michalak-Majewska, Monika, Gustaw, Waldemar

“…Freeze-dried stems and caps of six cultivated mushroom species, namely Agaricus bisporus (white) Agaricus bisporus (brown), Lentinula edodes, Pholiota nameko,…”
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Properties of Yogurts Enriched with Crude Polysaccharides Extracted from Pleurotus ostreatus Cultivated Mushroom by Radzki, Wojciech, Skrzypczak, Katarzyna, Sołowiej, Bartosz, Jabłońska-Ryś, Ewa, Gustaw, Waldemar

“…Increasingly, consumers are looking for products with specific nutritional and health-promoting properties. The answer of the producers for this demand is…”
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The Possibility of Using Lactobacillus plantarum 299v to Reinforce the Bioactive Properties of Legume-Derived Beverages by Skrzypczak, Katarzyna, Teterycz, Dorota, Gustaw, Waldemar, Domagała, Dorota, Mielczarek, Przemysław, Kasprzyk-Pochopień, Joanna

“…This study investigates the possibility of using the probiotic strain Lactobacillus plantarum 299v to ferment legume-derived beverages to enhance their…”
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Bacterial Profile and Changes in the Protein–Peptide Fraction in Spontaneously Fermented Lens culinaris Medik by Skrzypczak, Katarzyna, Michalak, Katarzyna, Wyrostek, Jakub, Jabłońska-Ryś, Ewa, Sławińska, Aneta, Radzki, Wojciech, Gustaw, Waldemar

“…Pulses have desirable nutritional properties and a wide range of applications in the food industry as meat-free, casein-free, gluten-free, and functional food…”
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Estimation of the antioxidant properties of milk protein preparations hydrolyzed by Lactobacillus helveticus T80, T105 and B734 by Skrzypczak, Katarzyna, Gustaw, Waldemar, Kononiuk, Anna, Sołowiej, Bartosz, Waśko, Adam

“…The investigation determined the influence of Lactobacillus helveticus strains (T80, T105, B734 and DSMZ 20075) and Lactobacillus acidophilus La-05 (probiotic…”
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Functional and Technological Potential of Whey Protein Isolate in Production of Milk Beverages Fermented by New Strains of Lactobacillus helveticus by Skrzypczak, Katarzyna, Gustaw, Waldemar, Fornal, Emilia, Kononiuk, Anna, Michalak-Majewska, Monika, Radzki, Wojciech, Waśko, Adam

“…With their desired functional and technological properties, whey protein preparations are used in the food industry. In turn, lactic acid fermentation may…”
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Distribution of Cell Envelope Proteinases Genes among Polish Strains of Lactobacillus helveticus by Skrzypczak, Katarzyna W, Gustaw, Waldemar Z, Waśko, Adam D

“…Most of the lactic acid bacteria (LAB) are able to grow in milk mainly due to the activity of a complex and well-developed proteolytic system. Cell…”
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Spontaneously Fermented Fruiting Bodies of Agaricus bisporus as a Valuable Source of New Isolates of Lactic Acid Bacteria with Functional Potential by Skrzypczak, Katarzyna, Gustaw, Klaudia, Jabłońska-Ryś, Ewa, Sławińska, Aneta, Gustaw, Waldemar, Winiarczyk, Stanisław

“…The aim of the investigation was the identification and initial study of lactic acid bacteria (LAB) isolated from spontaneously fermented (at 28 °C for 5 days)…”
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Possibility of Reinforcement the Functional Potential of Vegetable Juices with the use of Novel Strain Lactiplantibacillus Plantarum EK11 Isolated from an Unconventional Fermented Food Matrix by Skrzypczak, Katarzyna, Gustaw, Klaudia, Schwonke, Dominika, Pałys, Izabela, Gordat, Katarzyna, Michalak-Majewska, Monika, Gustaw, Waldemar

“…The study investigated the suitability of a novel strain EK11 for obtaining fermented tomato and beetroot juices with improved functional potential. EK11 had…”
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Use of α-Lactalbumin and Caseinoglycomacropeptide as Biopeptide Precursors and as Functional Additives in Milk Beverages Fermented by L. helveticus by Skrzypczak, Katarzyna, Fornal, Emilia, Domagała, Dorota, Gustaw, Waldemar, Jabłońska-Ryś, Ewa, Sławińska, Aneta, Radzki, Wojciech, Kononiuk, Anna, Waśko, Adam

“…The objective of this investigation was to verify whether biologically active peptides (BAPs) could be obtained from water solutions of α-lactalbumin (α-la)…”
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Changes of secondary structure and surface tension of whey protein isolate dispersions upon pH and temperature by TOMCZYŃSKA-MLEKO, Marta, KAMYSZ, Elżbieta, SIKORSKA, Emilia, PUCHALSKI, Czesław, MLEKO, Stanisław, OZIMEK, Lech, KOWALUK, Grzegorz, GUSTAW, Waldemar, WESOŁOWSKA-TROJANOWSKA, Marta

“…The secondary structure of proteins in unheated and heated whey protein isolate dispersions and the surface tension of the solutions were investigated at…”
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Reinforcement of the Antioxidative Properties of Chickpea Beverages Through Fermentation Carried Out by Probiotic Strain Lactobacillus plantarum 299v by Skrzypczak, Katarzyna, Jabtohska-Rys, Ewa, Gustaw, Klaudia, Stawihska, Aneta, Wasko, Adam, Radzki, Wojciech, Michalak-Majewska, Monika, Gustaw, Waldemar

“…The purpose of the research was to obtain different variants of chickpea beverages and subject them to probiotic fermentation carried out by Lactobacillus…”
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Comparative Analysis of Selected Physicochemical and Textural Properties of Bread Substitutes by Michalak-Majewska, Monika, Muszyński, Siemowit, Sołowiej, Bartosz, Radzki, Wojciech, Gustaw, Waldemar, Skrzypczak, Katarzyna, Stanikowski, Piotr

“…In the present study, the physicochemical, textural and sensorial properties of crackerbread (made from rye, maize and wheat flour) and rice waffles, the most…”
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Antioxidative properties of milk protein preparations fermented by Polish strains of Lactobacillus helveticus by Skrzypczak, Katarzyna W, Gustaw, Waldemar Z, Jabłońska-Ryś, Ewa D, Michalak-Majewska, Monika, Sławińska, Aneta, Radzki, Wojciech P, Gustaw, Klaudia M, Waśko, Adam D

“…The increasing significance of food products containing substances with antioxidative activi- ties is currently being observed. This is mainly due to the fact…”
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The addition of malt to milk-based desserts: Influence on rheological properties and phenolic acid content by Szwajgier, Dominik, Gustaw, Waldemar

“…The aim of this study was to enrich milk-based desserts with brewery malts without reducing the quality of the product. The addition of Carahell malt…”
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Physico-Chemical, Sensory, and Nutritional Properties of Shortbread Cookies Enriched with IAgaricus bisporus/I and IPleurotus ostreatus/I Powders by Sławińska, Aneta, Jabłońska-Ryś, Ewa, Gustaw, Waldemar

“…Mushrooms, due to their basic composition and the presence of numerous mycochemicals, can be used to improve various food matrices. The objective of this study…”
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Dietary Habits, Diet Quality, Nutrition Knowledge, and Associations with Physical Activity in Polish Prisoners: A Pilot Study by Kosendiak, Aureliusz, Stanikowski, Piotr, Domagała, Dorota, Gustaw, Waldemar, Bronkowska, Monika

“…Physical activity and healthy diets are determinants of the health of convicts who are deprived of freedom. However, little research has focused on these two…”
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