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Anna Draszanowska, Miroslawa Karpinska-Tymoszczyk, Manuel Simões and Magdalena A. Olszewska
This study aimed to investigate the effects of turmeric rhizome at 1% and 3% on quality features, oxidative stability, and the microbiological safety of pork meatloaf. Vacuum-packed meatloaves were stored at 4 °C and sampled on days 0, 7, 14, and 21. The...
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Dariusz Dziki, Waleed H. Hassoon, Beata Biernacka and Urszula Gawlik-Dziki
Parsley leaves (PL) are a rich source of many bioactive compounds and show many health-promoting properties. The aim of this study is to analyze the effect of the addition of PL to wheat flour on the physical, antioxidant, and sensory properties of wheat...
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Wieslaw Przybylski, Danuta Jaworska, Barbara Sionek, Weronika Sankowska and Marta Wójtowicz
The aim of the study was to evaluate the sensory quality and bioactive phenolic compounds and antioxidant activity of gingerbread cake with the addition of different vegetables, which was separately prepared as studied samples. The research material cons...
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Mihaela Adriana Ti?a, Maria Adelina Constantinescu, Ovidiu Ti?a, Endre Mathe, Loreta Tamo?aitiene and Vijole Bradauskiene
(1) Background: The demand for healthy and nutritious food is growing worldwide. Fermented dairy products are highly valued by consumers for their health benefits. Kefir is a fermented dairy product that brings many benefits to the consumer due to its an...
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Magdalena Krystyjan, Dorota Gumul and Greta Adamczyk
In the present study, an attempt was made to enrich cookies with ground seeds of milk thistle (Silybum marianum L.) and to determine the effect of this addition on the quality of cookies. The content of nutrients, fibre, and calorific value, as well as, ...
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