Publications by authors named "Aleksandra Szmaja"
Article Synopsis
- * Five burger variants were created, and tests measured factors like pH, thermal losses, color, antioxidant activity, and sensory evaluations, revealing significant increases in polyphenol content and antioxidant effects with juice additions.
- * The best-rated beef burgers included specific amounts of açaí and sea buckthorn juices, which enhanced sensory qualities like appearance and juiciness, but did not improve anti-diabetic activity.
Capsaicin is known as an oily extract of paprika that is characterized by pungent taste and bioactivity. It also may cause irritation to the mouth and stomach which is why is so important to immobilize capsaicin on a carrier to prevent it. The usage of alginate oligomers, which has an antioxidant potential compared to alginate, is of benefit because it may be used in the immobilization of bioactive substances that are fragile to oxidation.
View Article and Find Full Text PDFBuckwheat by-products may be used as promising food ingredients due to their nutritional composition. Buckwheat husk (BH) may be used in meat products as a source of valuable compounds. In this study, the addition of BH to the quality of frankfurter-type sausages was investigated, aiming to reduce buckwheat waste and to develop nutritionally enriched sausages.
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