A5004287339- Food composition and properties
- Microbial Metabolites in Food Biotechnology
- Polysaccharides Composition and Applications
- Seed and Plant Biochemistry
- Phytochemicals and Antioxidant Activities
- Phytase and its Applications
- Agriculture, Plant Science, Crop Management
- Potato Plant Research
- Mathematics and Applications
- Celiac Disease Research and Management
- History and Theory of Mathematics
- Logic, programming, and type systems
- Polysaccharides and Plant Cell Walls
- Food Industry and Aquatic Biology
- Security and Verification in Computing
- Proteins in Food Systems
- Enzyme Production and Characterization
- Computability, Logic, AI Algorithms
- Botanical Research and Applications
- Freezing and Crystallization Processes
- Nanocomposite Films for Food Packaging
- Culinary Culture and Tourism
- Plant Physiology and Cultivation Studies
- Biofuel production and bioconversion
- Meat and Animal Product Quality
University of Agriculture in Krakow
2016-2025
STMicroelectronics (France)
2019
Systems and Technology Research (United States)
2017
University of Agriculture Faisalabad
2010-2015
United States Department of Agriculture
2009
Akademickie Centrum Komputerowe Cyfronet AGH
2006
Manufacture of gluten-free products requires the use preselected raw materials. The number such ingredients is limited; therefore, portfolio bread less variable and attractive in terms their appearance, taste nutritional value comparison with traditional bread. aim study was to apply debittered acorn flour as a natural enrichment bakery check its effects on rheological properties dough quality staling analysis supplemented exhibited significant increase moduli G′ G″ decrease phase shift...
The post-production leftovers after the pressing of apple juice are a rich source health-promoting compounds, which could be used in food industry for manufacture dietary foods, applicable also people with celiac disease. This raw material is currently little used, and cost its disposal considerable. Therefore, an attempt was made to enrich gluten-free cookies different proportions pomace. content individual polyphenols determined by UPLC-PDA-MS/MS method, basic chemical composition,...
ABSTRACT Defatted blackcurrant (DS‐BC) and strawberry (DS‐ST) seeds were used as a dietary supplement in gluten‐free bread. Addition of 15% DS‐BC or DS‐ST significantly modified viscoelastic properties the dough reduced values consistency coefficients flow indices. Texture analysis proved important role seed type level, only establishing hardness, chewiness gumminess. The hardness supplemented bread was diminished comparison with control, influence more pronounced than that DS‐BC. applied...
Abstract Potato protein applied at 2–10% level significantly modified rheology of gluten‐free dough. The volume the resulting loaves was higher than control by 8% when smallest addition applied, but lower 26–30% concentration levels. caused a decrease in crumb porosity up to 10%, and change pore distribution, which also depended on level. Lightness ( L* ) bread with potato low concentrations decreased additions were applied. Bread hardness increased rising amounts preparation, extent these...
Gluten-free products based on starch and hydrocolloids are deficient in nutrients do not contain pro-health substances. Therefore, they should be enriched raw materials naturally rich antioxidants, especially if intended for celiac patients, prone to high oxidative stress. Apart from the traditionally used pseudo-cereals, seeds, vegetables fruits, innovative substrates such as by-product (especially Poland) dry apple pomace could applied. The study material consisted of gluten-free bread...
Gluten-free confectionery products were used as controls for comparison with the products, which included different supplements such linseed meal, amaranth and/or buckwheat. The latter expected to increase nutritional values of products. Cookies analyzed in terms volume, selected textural parameters (hardness, cohesiveness), organoleptic quality, shelf-life, and chemical components. All supplemented gluten-free received high consumer scores, exceeding some cases those control samples....
Abstract This work aims to substitute inulin for (20–50%) fat in biscuits and investigate how this manipulation would change the properties of dough biscuits. The results showed that substitution 20% did not worsen sensory evaluation had least influence on their texture. decrease increase sugar content with simultaneous reduction caloric value were noticed. soluble dietary fiber increased compared control despite fact polyphenol activity decreased. Substitution changed rheological textural...
The aim of the work was to analyze effects rapeseed protein isolate on rheological and thermal properties gluten-free dough, prepared basis corn potato starches. Starch mix replaced with at levels from 6 15%. Rheological such samples were compared control dough. Basing results it observed, that analyzed dough behave as weak gels, values storage G′ loss G″ moduli significantly depend angular frequency. presence caused a significant drop in which accompanied by increase phase shift tangent....
Abstract The aim of the study was to analyze influence rapeseed protein isolate on physico-chemical properties, sensory attributes and storage gluten-free bread prepared basis corn potato starch mixture with addition pectin guar gum. Starches used in formulation were replaced amounts 6–15%. characterized terms physical including volume, crumb structure color, which accompanied assessment. Texture thermal properties determined during 3 days storage. It observed that presence protein,...