Beata Paszczyk
University of Warmia and Mazury in Olsztyn
40 Papers
96 Citations
Beata Paszczyk is an academic researcher from University of Warmia and Mazury in Olsztyn. The author has contributed to research in topics: Conjugated linoleic acid & Fatty acid. The author has an hindex of 8, co-authored 34 publications.
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Papers
Fish as a bioindicator of heavy metals pollution in aquatic ecosystem of Pluszne Lake, Poland, and risk assessment for consumer's health.
TL;DR: The concentration of mercury was lower than the maximum acceptable limit estimated by the Commission Regulation (EC) No 629/2008 of 2 July 2008 and the values of HI and THQ were below 1, which means that consumption of these fish is not hazardous to the consumer.
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Trichothecenes in Food and Feed, Relevance to Human and Animal Health and Methods of Detection: A Systematic Review.
TL;DR: A review of the potential public health concerns specifically related to trichothecenes residues in foods associated with the exposure of farm animals to mycotoxin-contaminated feeds and impact to human health is presented in this article.
96
The Comparison of Fatty Acid Composition and Lipid Quality Indices in Hard Cow, Sheep, and Goat Cheeses.
Beata Paszczyk,Joanna Łuczyńska +1 more
TL;DR: The research showed that sheep, cow, and goat cheeses offered various health benefits and the differences in fatty acid composition and the different values of the lipid quality indices found in the cheeses may be due to differences in both the composition of milk used to produce them and the cheese-making technology.
Mercury, Fatty Acids Content and Lipid Quality Indexes in Muscles of Freshwater and Marine Fish on the Polish Market. Risk Assessment of Fish Consumption.
TL;DR: In most cases, there were not significant correlations between size (body weight and total length) and fatty acids in the muscles of the examined fish (p > 0.05), which shows that there is no non-carcinogenic health risk to the consumer by consuming the examinedFish.
72
Fatty acid profiles in marine and freshwater fish from fish markets in northeastern Poland
TL;DR: The fatty acid compositions were studied in eight commercially important fish from fish markets: salmon, Salmo salar L.