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    Wyświetlanie 1-5 z 5
    Tytuł:
    Current Perspective About the Effect of a Ketogenic Diet on Oxidative Stress – a Review
    Autorzy:
    Drabińska, Natalia
    Powiązania:
    https://bibliotekanauki.pl/articles/28408453.pdf
    Data publikacji:
    2024-03-07
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    ketogenic diet
    oxidative stress
    antioxidant
    oxidation
    lipids
    Opis:
    Oxidative stress (OS) plays a pivotal role in the development of many diseases. Therefore, many efforts have been undertaken to minimize the consequences of OS or improve antioxidant defence systems. One solution expected to improve redox homeostasis is the ketogenic diet (KD). KD is a low-carbohydrate, high-fat diet leading to a ketosis state. The shift in metabolism occurring in ketosis can affect the reactive oxygen species (ROS)-producing pathways and influence the expression of enzymes involved in redox homeostasis. Therefore, this review summarizes and discusses existing knowledge about KD and ROS homeostasis. The available tools for evaluating OS status are presented, listing their potential and drawbacks. An important aspect is the summary of the current knowledge about the effect of KD on OS conducted in vitro, in vivo, and in clinical trials. Finally, the review addresses future studies needed to understand the connection between KD and OS.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2024, 74, 1; 92-105
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Crossroad of Tradition and Innovation – The Application of Lactic Acid Fermentation to Increase the Nutritional and Health-Promoting Potential of Plant-Based Food Products – a Review
    Autorzy:
    Ogrodowczyk, Anna M.
    Drabińska, Natalia
    Powiązania:
    https://bibliotekanauki.pl/articles/1363261.pdf
    Data publikacji:
    2021-04-20
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    fermentation
    lactic acid fermentation
    lactic acid bacteria
    plant food
    fermented food
    Opis:
    Lactic acid (LA) fermentation of plant-based products is a commonly used process all over the world. Recently, except for extending the shelf-life of food and improving its palatability, the popularity of fermented food increased because of their nutritional and health-promoting quality. In this review, the existing knowledge about the effects of LA fermentation in different types of plant-based food matrices on their nutritive and health-promoting potential is presented and discussed based on the most recent studies. Furthermore, the toxicological and unfavorable effects are addressed. This review shows that although the biotransformation of several nutrients and bioactive compounds and the strain-dependent properties need more in-depth elucidation in several matrices, the recently published studies proved that LA-fermented cereals, fruits, vegetables, legumes, and seaweeds are good sources of health-promoting molecules. The obtained products offer a good alternative for a growing number of vegans, vegetarians, and flexitarians, who look for the plant-based, healthy alternatives. However, still more clinical trials evaluating the effect of their consumption on the human health are in demand.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2021, 71, 2; 107-134
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review
    Autorzy:
    Conte, Paola
    Fadda, Costantino
    Drabińska, Natalia
    Krupa-Kozak, Urszula
    Powiązania:
    https://bibliotekanauki.pl/articles/1369541.pdf
    Data publikacji:
    2019
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    gluten-free breadmaking
    gluten-related disorders
    texture characteristics
    nutritional value
    sensory properties
    review
    Opis:
    The presence of gluten is considered fundamental for successful breadmaking. However, the ingestion of gluten by susceptible individuals has been associated with the development of gluten-related disorders such as celiac disease, wheat allergy, and non-celiac gluten sensitivity. The elimination of gluten from cereal-based baked products has a detrimental effect on the breadmaking process and sensory properties, and raises technological challenges in terms of making good quality leavened bread. The use of non-gluten raw materials changes the rheological behaviour of the gluten-free dough, which may result in different processing performance and associated post-baking quality of the obtained bread. Gluten-free bread tends to have a poor visual texture characteristics, a low nutritional value, reduced mouthfeel and flavour, as well as a shorter shelf-life. The aim of this review is to present the main problems related to gluten-free breadmaking technology and to summarise recent findings in the improvement of the technological, nutritional, and sensory properties of gluten-free bread. A great deal of this review focuses on the development of novel and healthy gluten-free breads formulated with flours, starches, hydrocolloids, and alternative nutrient-dense raw materials, which should fulfil all quality requirements for bakery products as well as meet the needs of celiac consumers.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2019, 69, 1; 5-21
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta
    Autorzy:
    Drabińska, Natalia
    Nogueira, Mariana
    Ciska, Ewa
    Jeleń, Henryk H.
    Powiązania:
    https://bibliotekanauki.pl/articles/2159269.pdf
    Data publikacji:
    2022-09-05
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    pasta
    by-products
    valorisation
    amino acids
    fatty acids
    sugars
    broccoli leaves
    Opis:
    Pasta is a great vehicle for the incorporation of vegetable-derived ingredients to increase the consumption of the health-beneficial components originating from vegetables. Notably, by-products of vegetable processing can also serve as a rich source of phytochemicals. An important step in pasta processing is drying which can affect the content of bioactive compounds in pasta. This study aimed to evaluate the effect of drying on the nutritional quality and cooking properties of durum wheat pasta fortified with broccoli leaves. Pasta enriched with broccoli leaf powder (BLP) at 2.5% (B2.5) and 5% (B5), and control pasta without BLP (C), which differed in drying conditions: fresh pasta without drying (F), pasta dried at 50oC for 8 h (L), and pasta dried at 80oC for 3 h (H) were formulated. The obtained pasta products were analysed for the cooking properties (optimal cooking time, cooking loss, water absorption and swelling capacity); colour parameters; proximate composition; and contents of free amino acids (FAA), fatty acids and sugars. BLP significantly improved the contents of ash by up to 35 g/100 g, FAA and fatty acids to up to 1298 nmol/g dry matter (DM) and 16741 µg/g DM, respectively, without compromising the cooking quality of pasta. Drying had a significant effect on fatty acids, which content in pasta processed at the highest temperature tested decreased. From the nutritional point of view, the low-temperature drying seems to be an interesting method for pasta preparation, with the highest content of FAA, fatty acids, especially unsaturated ones, and the lowest content of sugar. However, at the same time, the dried pasta products were characterised by greater cooking loss approximating 10%.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2022, 72, 3; 273-285
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
    Tytuł:
    Effect of Cricket Powder Incorporation on the Profile of Volatile Organic Compounds, Free Amino Acids and Sensory Properties of Gluten-Free Bread
    Autorzy:
    Wieczorek, Martyna N.
    Kowalczewski, Przemysław Ł.
    Drabińska, Natalia
    Różańska, Maria B.
    Jeleń, Henryk H.
    Powiązania:
    https://bibliotekanauki.pl/articles/2152160.pdf
    Data publikacji:
    2022-11-22
    Wydawca:
    Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
    Tematy:
    sensory analysis
    volatile compounds
    edible insects
    Acheta domesticus
    house crickets
    GC×GC-ToFMS
    Opis:
    Scientists around the world are interested in edible insects as a source of valuable nutrients. Among the most often described are crickets, which represent a source of significant amounts of protein, lipids, vitamins, and minerals. This article reports results of a study into the effect of starch-to-cricket powder (CP) addition on the free amino acid profile as well as potential odorants in gluten-free (GF) bread. A significant 2.6-fold increase was observed in the content of essential amino acids in the CP-enriched GF bread. Moreover, the CP addition resulted in the formation of many volatile compounds, such as pyrazines, furans, and sulfur-containing compounds, which exhibit strong aroma-enhancing properties. The attractiveness of the CP-enriched bread was confirmed by the results of the sensory analysis, showing a significant improvement in its flavor when compared to the traditional GF bread without CP. GF bread enriched with CP was characterized by caramel, roasty, and cooked potatoes notes. On the basis of the obtained results, it was concluded that the use of CP not only improves the nutritional value but also aroma of GF bread.
    Źródło:
    Polish Journal of Food and Nutrition Sciences; 2022, 72, 4; 431-442
    1230-0322
    2083-6007
    Pojawia się w:
    Polish Journal of Food and Nutrition Sciences
    Dostawca treści:
    Biblioteka Nauki
    Artykuł
      Wyświetlanie 1-5 z 5

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