Anna Pakulska
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The Potential of Bilberry and Blackcurrant Juices as a Source of Colorants in Intelligent Pectin Films Open
The aim of this study was to develop biodegradable pectin films enriched with anthocyanin-rich fruit juices and evaluate their functional properties. Films were prepared with bilberry and blackcurrant juices, and their color response to pH…
Physical Properties of Selected Fruit Fibre and Pomace in the Context of Their Sustainable Use for Food Applications Open
Pomace, a waste product, generates a huge problem in the fruit and vegetable industry. Numerous studies prove that pomace and fibre are valuable sources of many nutrients. Due to their properties, their popularity is growing in many indust…
View article: Fungal Proteins: Sources, Production and Purification Methods, Industrial Applications, and Future Perspectives
Fungal Proteins: Sources, Production and Purification Methods, Industrial Applications, and Future Perspectives Open
In recent years, there has been an increasing demand for new sources of protein, both for human and animal nutrition. In addition to alternative sources of protein, such as algae or edible insects, protein obtained from yeast and mold biom…
Unconventional Extraction Methods of Oleaginous Yeast Cell Pretreatment and Disruption Open
Extraction is one of the most commonly used methods for obtaining and purifying chemical compounds for commercial usage. The aim of this study was to evaluate the effect of unconventional permeabilization and cell disruption methods on the…
The Potential of Apple and Blackcurrant Pomace Powders as the Components of Pectin Packaging Films Open
This work aimed to investigate the possibility of using apple and blackcurrant pomace powders to produce biopolymer packaging films as one of the actions to minimize waste in a circular economy approach. The fragmented fruit powders of 10 …
View article: Plant-Based Fish Analogs—A Review
Plant-Based Fish Analogs—A Review Open
Recently, plant-based food has become important in the global food market. The increasing demand for plant-based food is a consequence of the increase in both environmental awareness and care for animal welfare as well as the changes in nu…
Concept of Batch and Fed-Batch Cultures of Yarrowia lipolytica as a Valuable Source of Sterols with Simultaneous Valorization of Molasses and Post-Frying Rapeseed Oil Open
Food byproduct streams can potentially be transformed into value-added products such as microbial lipids in bioprocesses based on the non-conventional Yarrowia yeast. The effect of culture conditions of Y. lipolytica KKP 379 wild strain in…