Artykuły (WBiNoŻ)

Stały URI dla kolekcjihttp://hdl.handle.net/11652/147

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2015 - 20194

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Autorsearch.filters.applied.operator.equals: search.filters.author.Nebesny, EwaMa przypisane plikisearch.filters.applied.operator.equals: Tak

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Teraz wyświetlane 1 - 4 z 4
  • Pozycja
    Characteristics and biological properties of ferulic acid
    (Wydawnictwo Politechniki Łódzkiej, 2019) Dędek, Kamil; Rosicka-Kaczmarek, Justyna; Nebesny, Ewa; Kowalska, Gabriela
    The interest in the properties of hydroxycinnamic acids with health-promoting properties is constantly increasing. That is why more and more research is being conducted to better understand these properties. Ferulic acid, FA (4-hydroxy-3-methoxycinnamic acid) is a derivative of hydroxycinnamic acid found in the plant tissue. It is possible to find him among others in bran cereal, popcorn bamboo shoots, and coffee. According to available literature data ferulic acid has a lot of biological properties, particularly appreciated in medicine. Its bioactive properties effectively contribute to the fight against diseases described as a civilization, including neurodegenerative diseases that increase the incidence. As reported the World Alzheimer Report, the number of people with dementia progression in 2016 exceeded 47.5 million, of which 33.5 million were diagnosed with Alzheimer's disease. According to the WHO estimates, this number will triple by 2050. The manuscript presents health-promoting properties of FA on the example of its antioxidant, antidiabetic, hepatoprotective, anti-atherosclerotic, neuroprotective, antineoplastic and antibacterial properties. In addition, the reaction of its synthesis in plants and in-vivo metabolization have been explained. The collected data suggest that bioactive FA molecules can effectively reduce the risk of civilization diseases and significantly reduce the level of oxidative stress contributing to the formation of neurodegenerative diseases.
  • Pozycja
    Functional Features of Breadcrumbs with the participation of Lupine Preparation
    (Lodz University of Technology Press, 2015) Rosicka-Kaczmarek, Justyna; Miśkiewicz, Karolina; Nebesny, Ewa; Komisarczyk, Aleksandra
    Breading is the process of coating products in layers of breading mix composed usually of flour, bread crumbs, egg white and spices. The process of breading is applied in order to: give the desired golden-brown color and crispiness to the products, seal in moisture and meat aroma, reduce the amount of absorbed fat, provide better resistance to mechanical stress, prolong product durability, protect proteins from direct heat. In order to improve its health quality, breading was enriched with the preparations of lupine (flour or protein isolate). Pulses have health promoting properties due to the presence of functional components. Proteins present in the lupine have a hypocholesterolemic and antioxidant activity. Another very important functional component are essential fatty acids EFAs (they account for about 80% of the total lipid fraction, of which 60% is oleic and linolenic acid). In addition to aforementioned lupine seeds components, also phenolic compounds are present which exhibit anticarcinogenic, anti-inflammatory and anti-allergenic activity
  • Pozycja
    Effect of process cooking on dietary fiber content in lentil (Lens culinaris) from Poland
    (Lodz University of Technology Press, 2015) Rachwał-Rosiak, Danuta; Nebesny, Ewa; Budryn, Grażyna
    Legumes, including lentils are characterized by a high nutritional value, but their importance in Poland is low. Leading producers of lentils are Canada, India, Turkey and the United States [1]. In Poland, only recently we appreciate its importance in the diet. Lentil is one of the richest sources of vegetable protein, fiber, vitamins C, PP and group B, and also contains calcium, phosphorus, iron, and folic acid. It has a beneficial effect on spleen, pancreas and stomach, it strengthens the activity of the kidneys and adrenal glands. It lowers cholesterol and prevents sudden increases of blood sugar.
  • Pozycja
    Antioxidant properties of flours of different origins
    (Lodz University of Technology Press, 2015) Miśkiewicz, Karolina; Nebesny, Ewa; Rosicka-Kaczmarek, Justyna; Żyżelewicz, Dorota
    Plant materials are a rich source of many biologically active compounds that can be applied to food products or intended for direct consumption. Among the plant products Among the plant products with a particularly high antioxidant activity are berries, herbs, spices, grains and legumes. Flour is one of the main raw materials used in both bakery and pastry industry. Flours are rich in biologically active compounds and possess antioxidant properties. According to the literature, botanical origin of raw vegetable materials affects the polyphenol content as well as the antioxidant properties of flours derived from them [1]. The aim of the study was to determine the polyphenol content and antioxidant properties of flours of different origins.