{"id":142538,"date":"2021-11-22T07:43:07","date_gmt":"2021-11-22T06:43:07","guid":{"rendered":"https:\/\/up.lublin.pl\/foodscience\/?p=142538"},"modified":"2021-12-01T07:44:58","modified_gmt":"2021-12-01T06:44:58","slug":"dr-hab-inz-malgorzata-karwowska-prof-uczelni-oraz-prof-dr-hab-joanna-stadnik-redaktorkami-goscinnymi-w-czasopismie-frontiers-in-microbiology","status":"publish","type":"post","link":"https:\/\/up.lublin.pl\/foodscience\/dr-hab-inz-malgorzata-karwowska-prof-uczelni-oraz-prof-dr-hab-joanna-stadnik-redaktorkami-goscinnymi-w-czasopismie-frontiers-in-microbiology\/","title":{"rendered":"Dr hab. in\u017c. Ma\u0142gorzata Karwowska, prof. uczelni oraz prof. dr hab. Joanna Stadnik redaktorkami go\u015bcinnymi w czasopi\u015bmie &#8220;Frontiers in Microbiology&#8221;"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"142538\" class=\"elementor elementor-142538\" data-elementor-settings=\"[]\">\n\t\t\t\t\t\t<div class=\"elementor-inner\">\n\t\t\t\t\t\t\t<div class=\"elementor-section-wrap\">\n\t\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-64d6a8e elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"64d6a8e\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t\t\t<div class=\"elementor-row\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-5bee267\" data-id=\"5bee267\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-column-wrap elementor-element-populated\">\n\t\t\t\t\t\t\t<div class=\"elementor-widget-wrap\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-e6b4d3d elementor-widget elementor-widget-m5c\" data-id=\"e6b4d3d\" data-element_type=\"widget\" data-widget_type=\"m5c.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<section class=\"mn-m5-c mn-m5-d2 mn-bg-white\">\n\t<div class=\"mn-grid\">\n\t\t\t\t<div class=\"mn-content mn-grid-9\">\n\t\t\t                <div class=\"mn-content-block active\">\n\t                                                        <div class=\"block-text\">\n\t                                        <p>Mi\u0142o nam poinformowa\u0107, \u017ce dr hab. in\u017c. <strong>Ma\u0142gorzata Karwowska<\/strong>, prof. uczelni oraz prof. dr hab. <strong>Joanna Stadnik<\/strong> z&nbsp;Katedry Technologii \u017bywno\u015bci Pochodzenia Zwierz\u0119cego Wydzia\u0142u Nauk o&nbsp;\u017bywno\u015bci i&nbsp;Biotechnologii zosta\u0142y powo\u0142ane na redaktorki go\u015bcinne w&nbsp;czasopi\u015bmie \u201eFrontiers in Microbiology\u201d. Aktualny IF czasopisma wynosi 5,640, 100 pkt MEiN.<\/p>\n<p>Tematem numeru specjalnego jest &#8220;Aminobiogenic Potential of Fermented Food Microbiota\u201d. Problematyka dotyczy mo\u017cliwo\u015bci wyst\u0119powania amin biogennych w&nbsp;\u017cywno\u015bci fermentowanej, kt\u00f3rych spo\u017cycie stanowi znaczne ryzyko toksykologiczne dla zdrowia konsument\u00f3w. Tematyka numeru obejmuje r\u00f3wnie\u017c wp\u0142yw r\u00f3\u017cnych czynnik\u00f3w (pH, temperatura, st\u0119\u017cenie soli) na zdolno\u015b\u0107 mikroflory produkt\u00f3w fermentowanych do tworzenia amin biogennych.<\/p>\n<p>Szczeg\u00f3\u0142owe informacje s\u0105 dost\u0119pne pod linkiem:<\/p>\n                                        <\/div>\n\t\t\t\t\t\t                                                        <div class=\"mn-cards-list\">\n                                            <div class=\"mn-card-container\">\n                                                <div>\n                                                    <img src=\"https:\/\/up.lublin.pl\/foodscience\/wp-content\/themes\/up-lublin\/assets\/images\/doc-ico.svg\" alt=\"\" \/>\n                                                    <h5>Frontiers in Microbiology <\/h5>\n                                                <\/div>\n                                                <a href=\"https:\/\/www.frontiersin.org\/research-topics\/27135\/aminobiogenic-potential-of-fermented-food-microbiota\" class=\"mn-more\" target=\"_blank\">Zobacz<\/a>\n                                            <\/div>\n                                        <\/div>\n\t\t\t\t\t\t                                                        <div class=\"block-text\">\n\t                                        <p>Serdecznie gratulujemy!<\/p>\n                                        <\/div>\n\t\t\t\t\t\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t                <div class=\"mn-content-block\">\n\t                                <\/div>\n\t\t\t\t\t\t<\/div>\n\t<\/div>\n<\/section>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Mi\u0142o nam poinformowa\u0107, \u017ce dr hab. in\u017c. Ma\u0142gorzata Karwowska, prof. uczelni oraz prof. dr hab. Joanna Stadnik z&nbsp;Katedry Technologii \u017bywno\u015bci Pochodzenia Zwierz\u0119cego Wydzia\u0142u Nauk o&nbsp;\u017bywno\u015bci i&nbsp;Biotechnologii zosta\u0142y powo\u0142ane na redaktorki go\u015bcinne w&nbsp;czasopi\u015bmie \u201eFrontiers in Microbiology\u201d. Aktualny IF czasopisma wynosi 5,640, 100 pkt MEiN. Tematem numeru specjalnego jest &#8220;Aminobiogenic Potential of Fermented Food Microbiota\u201d. Problematyka dotyczy [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"elementor_header_footer","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[10],"tags":[],"_links":{"self":[{"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/posts\/142538"}],"collection":[{"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/comments?post=142538"}],"version-history":[{"count":4,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/posts\/142538\/revisions"}],"predecessor-version":[{"id":142542,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/posts\/142538\/revisions\/142542"}],"wp:attachment":[{"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/media?parent=142538"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/categories?post=142538"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/up.lublin.pl\/foodscience\/wp-json\/wp\/v2\/tags?post=142538"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}