Bioactive peptides from beef products fermented by acid whey – in vitro and in silico study

Authors: Kęska, Paulina, Wójciak, Karolina Maria, Stadnik, Joanna

Source: Scientia Agricola. July 2019 76(4)

Subject Terms: biological active peptides, allergenity, uncured beef, healthy meat product

File Description: text/html

Access URL: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162019001400311

Evaluation of natural preservatives in combination with acid whey for use in fermented sausage

Authors: Wójciak, Karolina Maria, Dolatowski, Zbigniew Józef

Source: Scientia Agricola. April 2016 73(2)

Subject Terms: storage in vacuum, juniper, mustard, rosemary

File Description: text/html

Access URL: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162016000200125

Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition

Authors: Wójciak, Karolina Maria, Karwowska, Małgorzata, Dolatowski, Zbigniew Józef

Source: Scientia Agricola. February 2015 72(2)

Subject Terms: oxidation stability, uncured, functional food, antioxidant

File Description: text/html

Access URL: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162015000200124

Effect of the Addition of Dandelion (Taraxacum officinale) on the Protein Profile, Antiradical Activity, and Microbiological Status of Raw-Ripening Pork Sausage.

Authors: Wójciak, Karolina¹ (AUTHOR) arek281999@wp.pl, Materska, Małgorzata² (AUTHOR) malgorzata.materska@up.lublin.pl, Pełka, Arkadiusz¹ (AUTHOR) agata.michalska@up.lublin.pl, Michalska, Agata¹ (AUTHOR), Małecka-Massalska, Teresa³ (AUTHOR) teresa.malecka-massalska@umlub.pl, Kačániová, Miroslava^4,5 (AUTHOR) miroslava.kacaniova@gmail.com, Čmiková, Natália⁴ (AUTHOR) n.cmikova@gmail.com, Słowiński, Mirosław⁶ (AUTHOR) miroslaw_slowinski@sggw.edu.pl

Source: Molecules. May2024, Vol. 29 Issue 10, p2249. 25p.

Subject Terms: *COMMON dandelion, *PORK, *SAUSAGES, *LACTIC acid bacteria, *OXIDATION-reduction potential

Fortification of low‐nitrite canned pork with willow herb (Epilobium angustifolium L.)

Authors: Ferysiuk, Karolina, Wójciak, Karolina M., Trząskowska, Monika

Source: International journal of food science & technology. 57(7):4194-4210

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100154055189.0x000001&indx=1&recIds=ETOCvdc_100154055189.0x000001

Effect of willow herb (Epilobium angustifolium L.) extract addition to canned meat with reduced amount of nitrite on the antioxidant and other activities of peptidesElectronic supplementary information (ESI) available. See DOI: 10.1039/d1fo01534f

Authors: Ferysiuk, Karolina, Wójciak, Karolina Maria, Kęska, Paulina

Source: Food & function. 13(6):3526-3539

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100144697279.0x000001&indx=1&recIds=ETOCvdc_100144697279.0x000001

Biological Activity of Canned Pork Meat Fortified Black Currant Leaf Extract: In Vitro, In Silico, and Molecular Docking Study.

Authors: Wójciak, Karolina M.¹ (AUTHOR) karolina.wojciak@up.lublin.pl, Kęska, Paulina¹ (AUTHOR) paulina.keska@up.lublin.pl

Source: Molecules. Dec2023, Vol. 28 Issue 24, p8009. 19p.

Subject Terms: *MOLECULAR docking, *PORK, *SODIUM nitrate, *PROTEIN receptors, *MEAT, *FUNCTIONAL foods, *ALPHA-glucosidases

Strategies to improve the nutritional value of meat products: incorporation of bioactive compounds, reduction or elimination of harmful components and alternative technologies

Authors: Karwowska, Małgorzata, Stadnik, Joanna, Stasiak, Dariusz M., Wójciak, Karolina, Lorenzo, José M.

Source: International journal of food science & technology. 56(12):6142-6156

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100138593068.0x000001&indx=1&recIds=ETOCvdc_100138593068.0x000001

Technological properties and selected safety aspects of different cuts of organic and conventional pork

Authors: Latoch, Agnieszka, Wójciak, Karolina M., Popek, Stanisław, Rohn, Sascha, Halagarda, Michał

Source: International journal of food science & technology. 56(12):6192-6203

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100138593036.0x000001&indx=1&recIds=ETOCvdc_100138593036.0x000001

Evaluation of Quality of Nitrite-Free Fermented Roe Deer (Capreolus capreolus) Sausage with Addition of Ascorbic Acid and Reduced NaCl.

Authors: Wójciak, Karolina M., Kęska, Paulina, Kačániová, Miroslava, Čmiková, Natália, Solska, Elżbieta, Ogórek, Agata

Source: Foods; Dec2024, Vol. 13 Issue 23, p3823, 20p

Subject Terms: ROE deer, LEUCONOSTOC mesenteroides, VITAMIN C, COLOR of meat, SODIUM nitrites

Modification of lipid oxidation and antioxidant capacity in canned refrigerated pork with a nitrite content reduced by half and addition of sweet pepper extract

Authors: Ferysiuk, Karolina, Wójciak, Karolina M., Materska, Małgorzata, Chilczuk, Barbara, Pabich, Marzena

Source: In LWT January 2020 118

Reduction of Nitrite in Canned Pork through the Application of Black Currant (Ribes nigrum L.) Leaves Extract.

Authors: Wójciak, Karolina M.¹ (AUTHOR), Ferysiuk, Karolina¹ (AUTHOR), Kęska, Paulina¹ (AUTHOR) paulina.keska@up.lublin.pl, Materska, Małgorzata² (AUTHOR), Chilczuk, Barbara² (AUTHOR), Trząskowska, Monika³ (AUTHOR), Kruk, Marcin³ (AUTHOR), Kołożyn-Krajewska, Danuta³ (AUTHOR), Domínguez, Rubén⁴ (AUTHOR)

Source: Molecules. Feb2023, Vol. 28 Issue 4, p1749. 18p.

Subject Terms: *MEAT industry, *ACID derivatives, *SODIUM nitrites, *PHENOLIC acids, *GRAM-positive bacteria

Physico‐chemical and proteolytic changes during cold storage of dry‐cured pork loins with probiotic strains of LAB

Authors: Kęska, Paulina, Stadnik, Joanna, Wójciak, Karolina Maria, Neffe‐Skocińska, Katarzyna

Source: International journal of food science & technology. 55(3):1069-1079

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100107543955.0x000001&indx=1&recIds=ETOCvdc_100107543955.0x000001

Phytochemical profile of Silybum marianum (L.) Gaertn. and Graminis rhizoma and its influence on the bioactivity and shelf life of industrially produced pâté

Authors: Ferysiuk, Karolina, Wójciak, Karolina M., Materska, Małgorzata

Source: International journal of food science & technology. 55(4):1586-1598

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100106872444.0x000001&indx=1&recIds=ETOCvdc_100106872444.0x000001

Peptides as Potentially Anticarcinogenic Agent from Functional Canned Meat Product with Willow Extract.

Authors: Wójciak, Karolina M.¹ (AUTHOR), Kęska, Paulina¹ (AUTHOR) paulina.keska@up.lublin.pl, Prendecka-Wróbel, Monika² (AUTHOR), Ferysiuk, Karolina¹ (AUTHOR)

Source: Molecules. Oct2022, Vol. 27 Issue 20, p6936-N.PAG. 14p.

Subject Terms: *ANTICARCINOGENIC agents, *MEAT, *PEPTIDES, *INTESTINAL cancer, *SODIUM nitrites

Health and safety aspects of traditional European meat products. A review

Authors: Halagarda, Michał, Wójciak, Karolina M.

Source: Meat science. 184

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100176158611.0x000001&indx=1&recIds=ETOCvdc_100176158611.0x000001

Special Issue "New Frontiers in Meat Science and Technology".

Authors: Stadnik, Joanna¹, joanna.stadnik@up.lublin.pl, Karwowska, Małgorzata¹, Wójciak, Karolina¹

Source: Applied Sciences (2076-3417); Oct2022, Vol. 12 Issue 19, p9489, 3p

Influence of apple pomace on the oxidation status, fatty acid content, colour stability and microbiological profile of baked meat products.

Authors: Kęska, Paulina¹ (AUTHOR) paulina.keska@up.lublin.pl, Wójciak, Karolina¹ (AUTHOR), Stadnik, Joanna¹ (AUTHOR), Kluz, Maciej Ireneusz² (AUTHOR), Kačániová, Miroslava^2,3 (AUTHOR), Čmiková, Natália³ (AUTHOR), Solska, Elżbieta¹ (AUTHOR), Mazurek, Katarzyna¹ (AUTHOR)

Source: International Journal of Food Science & Technology. Mar2024, Vol. 59 Issue 3, p1591-1604. 14p.

Subject Terms: *BAKED products, *FATTY acids, *MONOUNSATURATED fatty acids, *SATURATED fatty acids, *REFRIGERATED storage, *APPLES, *MEAT

Effect of acid whey on nitrosylmyoglobin concentration in uncured fermented sausage

Authors: Wójciak, Karolina M., Dolatowski, Zbigniew J.

Source: In LWT - Food Science and Technology December 2015 64(2):713-719

The Influence of Viburnum opulus Fruits Addition on Some Quality Properties of Homogenized Meat Products.

Authors: Mazur, Monika¹, anna.salejda@upwr.edu.plmonika.mazur@upwr.edu.pl, Salejda, Anna Marietta¹, kinga.pilarska@upwr.edu.pl, Pilarska, Kinga Maria¹, grazyna.krasnowska@upwr.edu.pl, Krasnowska, Grażyna¹, agnieszka.nawirska-olszanska@upwr.edu.pl, Nawirska-Olszańska, Agnieszka¹, joanna.kolniak-ostek@upwr.edu.pl, Kolniak-Ostek, Joanna¹, Bąbelewski, Przemysław², przemyslaw.babelewski@upwr.edu.pl, Stadnik, Joanna, Karwowska, Małgorzata, Wójciak, Karolina, Medana, Claudio

Source: Applied Sciences (2076-3417); Apr2021, Vol. 11 Issue 7, p3141, 15p