Acta Scientiarum Polonorum Technologia Alimentaria
Wydawnictwo uniwersytetu Przyrodniczego w Poznaniu
1644-0730
1898-9594
Application of enzyme and ultrasound assisted extraction of polyphenols from avocado (Persea americana Mill.) peel as natural antioxidants
ORIGINAL_ARTICLE
129-138
en
2022
21
2
Tarek
Hefzalrahman
Mohamed K. S.
Morsi
Nashwa F. S.
Morsy
Karima S. M.
Hammad
avocado peel, ultrasound, enzyme, extraction, polyphenols, natural antioxidants
10.17306/J.AFS.0980
Neck circumference – a marker of insulin resistance in the normal-weight Polish
ORIGINAL_ARTICLE
139-143
en
2022
21
2
Katarzyna
Pastusiak
Joanna Magdalena
Michałowska
Agnieszka
Seraszek-Jaros
Paweł
Bogdański
insulin resistance, normal-weight obesity, neck circumference, risk factor
10.17306/J.AFS.1021
Formulation and quality evaluation of noodles with starchy flours containing high levels of resistant starch
ORIGINAL_ARTICLE
145-154
en
2022
21
2
Beverly Cheruto
Too
Ngo Van
Tai
Nguyen Minh
Thuy
noodles, quality parameters, sensory evaluation, high RS flours, SEM
10.17306/J.AFS.1011
Regulation of nitric oxide treatment in the biosynthesis of aroma volatiles in peach fruit during storage.
ORIGINAL_ARTICLE
155-171
en
2022
21
2
Hongfang
Cai
Shuai
Han
Chen
Pan
Taotao
Zhao
Mingliang
Yu
Ruijuan
Ma
Zhifang
Yu
postharvest treatment, aroma volatiles, ethylene biosynthesis, fatty acids, gene expression
10.17306/J.AFS.0995
Designing of processed cheese products taking into account quality indicators and cost of raw materials
ORIGINAL_ARTICLE
173-182
en
2022
21
2
Nadiia
Mashta
processed cheese products, processed cheese, experiment planning, shear stress limit, organoleptic characteristics
10.17306/J.AFS.1034
Ultrasonic preparation of olive oil pickering emulsion stabilized by modified starch
ORIGINAL_ARTICLE
183-194
en
2022
21
2
Aininu
Nafiunisa
Nita
Aryanti
Dyah Hesti
Wardhani
polysaccharides-surfactant complex, corn starch, Tween 80, emulsion stability
10.17306/J.AFS.1031
The effect of chia seed (Salvia hispanica) addition on the fatty acid profile and lactase activity of fermented mare’s milk
ORIGINAL_ARTICLE
195-203
en
2022
21
2
Joanna
Teichert
Sylwia
Chudy
mare’s milk; fermented mare’s milk; chia seeds; natural product, human health, nutritional properties, functional ingredient
10.17306/J.AFS.0997
Effect of three-component antioxidant blend on oxidative stability and nitrite reduction of cooked sausages
ORIGINAL_ARTICLE
205-212
en
2022
21
2
Nikolay
Kolev
Desislava
Vlahova-Vangelova
Desislav
Balev
Stefan
Dragoev
rose extract, oxidation, meat products, residual nitrites, functional food
10.17306/J.AFS.1052
Influence of botanical origin on phenolic content and antioxidant capacity of monofloral bee pollen
ORIGINAL_ARTICLE
213-222
en
2022
21
2
Blanka Bilić
Rajs
Ljiljana
Primorac
Katarina
Gal
Dragan
Bubalo
Saša
Prđun
Ivana
Flanjak
monofloral bee pollen, botanical origin, antioxidant capacity, total flavonoids, total phenolic content
10.17306/J.AFS.1024
Impact of isoflavones and Lactobacillus acidophilus on the fecal microbiology status in healthy female rats
ORIGINAL_ARTICLE
223-231
en
2022
21
2
Iskandar
Harahap
Maciej
Kuligowski
Marcin
Schmidt
Anna
Brzozowska
Joanna
Suliburska
isoflavones, probiotics, Lactobacillus spp, gut microbiota, fecal, rats
10.17306/J.AFS.1059