A5084090694- Food composition and properties
- Phytochemicals and Antioxidant Activities
- Agriculture, Plant Science, Crop Management
- Microbial Metabolites in Food Biotechnology
- Seed and Plant Biochemistry
- Agricultural Engineering and Mechanization
- Freezing and Crystallization Processes
- Food Drying and Modeling
- Mining and Industrial Processes
- Microencapsulation and Drying Processes
- Polysaccharides Composition and Applications
- Agricultural economics and policies
- Phytase and its Applications
- Coffee research and impacts
- Food Quality and Safety Studies
- Magnetic and Electromagnetic Effects
- Meat and Animal Product Quality
- Botanical Research and Applications
- Nutrition and Health Studies
- Food Industry and Aquatic Biology
- Crop Yield and Soil Fertility
- Wheat and Barley Genetics and Pathology
- Phytochemical and Pharmacological Studies
- Phytoestrogen effects and research
- Essential Oils and Antimicrobial Activity
University of Life Sciences in Lublin
2016-2025
Silcare (Poland)
2020
University of Economics and Innovation
2003-2018
Thermal Technologies (United States)
2018
Instytut Środowiska Rolniczego i Leśnego Polskiej Akademii Nauk
2003-2004
The aim of the study was to analyze and characterize influence chia seeds (CS) addition (0, 2, 4, 6, 8%) on wheat bread properties. Bread properties that underwent evaluation included chemical composition, fatty acid total phenolics content, volume, baking losses, crumb texture, color sensory analysis. CS decreased losses volume bread. with much darker as compared control sample. texture analysis showed caused a decrease in hardness crumb. Most importantly, increased nutritional value...
Pear pomace, a byproduct of juice production, represents valuable reservoir bioactive compounds with potential health benefits for humans. This study aimed to evaluate the influence drying method and temperature on pear specifically focusing kinetics, grinding characteristics, color, phenolic profile (LC-MS/MS), antioxidant activities powder. Drying using contact at 40 °C microwave assistance demonstrated shortest duration, whereas freeze-drying was briefer compared contact-drying without...
Phenolic acids profile and antioxidant activity of six diverse varieties spelt are reported. Antioxidant was assessed using eight methods based on different mechanism action. composition differed significantly between ranged from 506.6 to 1257.4 μg/g DW. Ferulic sinapinic were the predominant phenolic found in spelt. Total ferulic acid content 144.2 691.5 All analyzed possessed high potential. In spite fact that bound higher activities, analysis potential their relationship with showed free...
Summary The purpose of this study was to evaluate the effect addition pomegranate seed powder ( PSP ) on physical, sensorial and antioxidant properties gluten‐free bread. incorporated at different levels (2.5%, 5.0%, 7.5% 10%) into formula Control bread made without any used for comparison. results showed that specific volume springiness breads increased, whereas hardness chewiness decreased significantly with increasing addition. lightness yellowness crumb crust colour, while redness...
The aim of this study was to evaluate the effect Moringa oleifera leaf powder addition on physical, sensorial, and antioxidant properties gluten-free bread. (MLP) incorporated at different levels (2.5, 5.0, 7.5, 10% in basic replacement) results revealed that more than 2.5% decreased specific volume hardness chewiness bread slightly with 2.5 MLP addition, whereas springiness not affected by MLP. For sensory evaluation, most acceptable obtained for control lightness crumb crust increasing...
This study is focused on antioxidant and anticancer capacity of bread enriched with broccoli sprouts (BS) in the light their potential bioaccessibility bioavailability. Generally, supplementation elevated product (both nonenzymatic enzymatic capacities); however, increase was not correlated percent BS. A replacement up to 2% BS gives satisfactory overall consumers acceptability desirable elevation potential. High activity especially found for extracts obtained after simulated digestion,...
Rye (Secale cereale L.) is abundantly cultivated in countries like Europe and North America, particularly regions where soil climate conditions are unfavorable for the growth of other cereals. Among all cereals generally consumed by human beings, rye grains characterized presence highest content fiber. They also a rich source many phytochemical compounds, which mainly distributed outer parts grain. This review focuses on current knowledge regarding characteristics bran wholemeal flour, as...
Products derived from wheat grains are an important source of protein in the daily diet people many parts world. The biological value is determined by its amino acid composition and proportions individual acids. Synthesis these compounds influenced genetic factors, as well habitat conditions agrotechnology applied cultivation. aim this study was to assess effect production technology (integrated, intensive) on grain yield content profile common durum grain. Field research conducted at...
Fruit pomace is a highly valuable byproduct from nutritional standpoint. The aim of this study was to determine the physicochemical and sensory properties wheat bread enriched with freeze-dried powdered chokeberry in amounts 1, 2, 3, 4, 5, 6% relative flour weight. influence addition on physical dough analyzed, consumer acceptance chokeberry-pomace-enriched were determined. Based obtained research results, it shown that increased water absorption but caused decrease stability weakening...