Article
Food Science & Technology
Marek Aljewicz, Elzbieta Tonska, Jerzy Juskiewic, Graiyna Cichosz
JOURNAL OF FUNCTIONAL FOODS
(2018)
Article
Food Science & Technology
Marek Aljewicz, Jerzy Juskiewicz, Lucyna Polak-Juszczak
JOURNAL OF FUNCTIONAL FOODS
(2018)
Article
Food Science & Technology
Beata Nalepa, Magdalena Anna Olszewska, Lidia Hanna Markiewicz, Marek Aljewicz
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES
(2019)
Review
Environmental Sciences
Grazyna Cichosz, Hanna Czeczot, Marika Bielecka
ANNALS OF AGRICULTURAL AND ENVIRONMENTAL MEDICINE
(2020)
Article
Food Science & Technology
Marek Aljewicz, Aleksandra Florczuk, Aneta Dabrowska
POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES
(2020)
Article
Chemistry, Multidisciplinary
Beata Nalepa, Slawomir Ciesielski, Marek Aljewicz
APPLIED SCIENCES-BASEL
(2020)
Article
Food Science & Technology
Katarzyna Kielczewska, Katarzyna Ambroziak, Dorota Krzykowska, Marek Aljewicz
Summary: High-pressure homogenisation (HPH) has different effects on the size and membrane composition of milk fat globules in milk and buttermilk, affecting the adsorption of proteins and phospholipids, with temperature and pressure influencing the adsorption process. The phospholipid content in buttermilk is notably higher than in milk.
INTERNATIONAL DAIRY JOURNAL
(2021)
Article
Biochemistry & Molecular Biology
Marek Aljewicz, Malgorzata Majcher, Beata Nalepa
Article
Chemistry, Applied
Marek Aljewicz, Ana-Isabel Mulet-Cabero, Peter J. Wilde
Summary: The study compared the impact of different sources of beta-glucans on acidified milk gel, revealing that curdlan and scleroglucan produced pseudoplastic fluid while adding scleroglucan and oat beta-glucan facilitated coagulation.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Marek Aljewicz, Beata Nalepa, Slawomir Ciesielski
Summary: This study investigated the impact of different β-glucans on the gut microbiome in rats and found that oat β-glucan and curdlan increased the abundance of specific bacterial genera, while a positive correlation was observed between Streptococcus bacteria and the growth rate of rats. Consuming β-glucans at the recommended dose by EFSA did not significantly alter the structure of the gut microbiome in rats.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Agronomy
Michal Krzyzaniak, Marek Aljewicz, Anna Bordiean, Mariusz Jerzy Stolarski
Summary: Insects are a potential source of food and feed for humans and livestock. This study investigated the effects of various drying methods on the physical and chemical parameters of yellow mealworm larvae. The results showed that blanching and freeze-drying increased moisture content and water activity, while there were no significant changes in protein, fiber, or fat content.
Article
Food Science & Technology
Aleksadra Florczuk, Aneta Dabrowska, Marek Aljewicz
Summary: The applicability of curdlan and scleroglucan as functional additives in low-fat processed cheese spreads was evaluated. Results showed that adding curdlan and scleroglucan improved particle distribution and hardness, but decreased spreadability and meltability. The experimental spreads had a more yellow color, without adverse effects on taste and aroma, and even enhanced the cheesy flavor.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Anna Bordiean, Michal Krzyzaniak, Marek Aljewicz, Mariusz Jerzy Stolarski
Summary: This study evaluated the impact of different byproducts on the growth performance, nutritional quality, and fatty acid composition of yellow mealworms. The results show that yellow mealworms can efficiently convert cheap industrial byproducts and have high nutritional value.
Article
Agriculture, Dairy & Animal Science
Marika Bielecka, Grazyna Cichosz