Acta Scientiarum Polonorum Technologia Alimentaria
Wydawnictwo uniwersytetu Przyrodniczego w Poznaniu
1644-0730
1898-9594
Optimization of ultrasound-assisted extraction of fresh and frozen Mirabelle plum to enhance antioxidant potential, polyphenols, plant pigments, and phenolic acid content
ORIGINAL_ARTICLE
239-250
en
2022
21
3
Anna
Muzykiewicz-Szymańska
Anna
Nowak
Katarzyna
Florkowska
Adam
Klimowicz
antioxidant activity, freezing-thawing process, ultrasound-assisted extraction, plant pigments, polyphenols, Prunus domestica L
10.17306/J.AFS.0932
Can near infrared spectroscopy be applied in the industrial setting to verify the nutrition declaration of processed foods? – Study of selected Polish deli products
ORIGINAL_ARTICLE
251-259
en
2022
21
3
Agnieszka
Dudkiewicz
Bartłomiej
Koźniewski
Tomasz
Michałowski
Anna
Szymańska
near infrared spectroscopy, nutrition value, food label information compliance, in-situ food analysis, accuracy, deli products
10.17306/J.AFS.0990
The influence of packaging and storage temperature on the chemical composition of fresh oyster mushrooms (Pleurotus sajor-caju) during storage
ORIGINAL_ARTICLE
261-269
en
2022
21
3
Nguyen Thi Ngoc
Giang
Tran Van
Khai
Nguyen Minh
Thuy
chemical composition, kinetic, oyster mushrooms, packaging, temperature, storage
10.17306/J.AFS.1007
Tiger nut tuber milk: using dairy byproducts and probiotic bacteria
ORIGINAL_ARTICLE
271-280
en
2022
21
3
Hassan M.
Sobhy
Mohammed
El-Nawawy
Nagla A.
Hegazi
Samia
El-Dieb
Fatma H. Abd
El-Razik
Hany
Elkashef
tiger nut milk, fermentation, probiotic bacteria, milk permeate, cheese whey
10.17306/J.AFS.1008
Encapsulation of probiotics and their application in beef patties
ORIGINAL_ARTICLE
281-291
en
2022
21
3
Adrielle Bahiense
Trevisan
Marcos Cruz dos
Santos
Juliana Sant’Ana Falcão
Leite
Brenno Guimarães
Barreto
Rafael Sepúlveda Fonsêca Trevisan
Passos
Carlos Roberto
Franke
Maurício Costa Alves da
Silva
Carlos Pasqualin
Cavalheiro
burger, extrusion, probiotic, alginate, lipid oxidation
10.17306/J.AFS.1038
Effects of three gelling agents on the shelf life and the rheological, physicochemical, nutritional, microbiological, and sensory characteristics of aguaymanto compote (Physalis peruviana L.)
ORIGINAL_ARTICLE
293-304
en
2022
21
3
Miguel Angel Quispe
Solano
Erika Amelia De La
Cruz-Porta
Becquer Frauberth Camayo
Lapa
Galia Mavel Manyari
Cervantes
Alex Rubén Huamán De La
Cruz
Denis Dante Corilla
Flores
rheological parameters, cape gooseberry, carboxymethylcellulose, pectin, xanthan gum
10.17306/J.AFS.1053
Characterization of daidzein associates in soybean oil and their interactions with phosphatidylcholine reversed micelles
ORIGINAL_ARTICLE
305-310
en
2022
21
3
Jakub
Piekara
Ewa
Bąkowska
Anna
Grygier
Krzysztof
Dwiecki
daidzein, soybean oil, association colloids, reverse micelles, phosphatidylcholine, dynamic light scattering
10.17306/J.AFS.1071
Characterization of seed storage protein of Moringa oleifera and analyses of their bioactive peptide’s nutraceutical properties
ORIGINAL_ARTICLE
311-320
en
2022
21
3
Marielos
Peraza-Juan
Edward Alexander
Espinoza-Sánchez
Jesús Alberto
Lara-Reyes
Luisaldo
Sandate-Flores
Gerardo
Méndez-Zamora
Quintín
Rascón-Cruz
Eduardo Alejandro
Garcia-Zambrano
Francisco
Zavala-Garcia
Sugey Ramona
Sinagawa-Garcia
Moringa oleifera, storage proteins, enzymatic hydrolysis, bioactive peptides
10.17306/J.AFS.1063
Screening and identification of yeast enriched with selenium, zinc and chromium
ORIGINAL_ARTICLE
321-328
en
2022
21
3
Pengbo
Li
Guowei
Shu
Xin
Yang
Chunji
Dai
Meng
Zhang
Hongchang
Wan
sodium selenite, zinc sulfate, chromium trichloride, Saccharomyces boulardii, screening and identification, yeast
10.17306/J.AFS.1050
Effect of green gram flour addition on the chemical composition and pasting properties of cocoyam flour as potential ingredients in food product development
ORIGINAL_ARTICLE
329-336
en
2022
21
3
Florence Abolaji
Bello
Babatunde Stephen
Oladeji
Precious Samuel
Akpan
processing, nutritional, food security, responses, indigenous, value addition
10.17306/J.AFS.1066