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Membrane Filtration-Assisted Enzymatic Hydrolysis Affects the Biological Activity of Potato Juice
(MDPI, 2021-02-06)
The results of recently published studies indicate that potato juice is characterized by
interesting biological activity that can be particularly useful in the case of gastrointestinal symptoms.
Moreover, the studies ...
Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder
(MDPI, 2021-02-23)
Cricket powder, described in the literature as a source of nutrients, can be a valuable ingre-
dient to supplement deficiencies in various food products. Work continues on the implementation of
cricket powder in products ...
Influence of potato variety on polyphenol profile composition and glycoalcaloid contents of potato juice
(De Gruyter, 2021-12-20)
The results of studies published in recent years indicate the broad biological activity of potato juice (PJ), which is a byproduct of the starch production process. Among the most frequently described activities are ...
The Nutritional Value and Biological Activity of Concentrated Protein Fraction of Potato Juice
(MDPI, 2019-07-04)
Potato protein is recognized as one of the most valuable nonanimal proteins due to the high content of essential amino acids. So far, it has not been used in human nutrition on a large scale due to technological limitations ...
Seed-Roasting Process Affects Oxidative Stability of Cold-Pressed Oils
(MDPI, 2019-08-16)
The oxidative stability of vegetable oils mainly depends on their fatty acid composition, their
degree of unsaturation, and the presence of compounds with antioxidant activity. This paper reports
on the effects of the ...
Influence of Abiotic Stress Factors on the Antioxidant Properties and Polyphenols Profile Composition of Green Barley (Hordeum vulgare L.)
(MDPI, 2020-01-08)
The influence of stress factors on the plant can, on the one hand, lead to worse functioning of the plant and loss of its crop, but on the other, it can have a positive effect on the metabolism of compounds with documented ...
Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates
(MDPI, 2020-08-11)
The biological activity of chocolates gains more and more attention of consumers. Its antioxidant properties depend, among other factors, mainly on the origin of cocoa and the characteristics that this origin gives to the ...