Search Results - "Mickowska, Barbara"

Nutritional properties and amino acid profile of buckwheat bread by Kowalski, Stanislaw, Mikulec, Anna, Mickowska, Barbara, Buksa, Krzysztof

“…The effect of replacement of wheat flour with buckwheat flour at levels of 10, 20, 30, 40, and 50% on nutritional, texture, and physicochemical characteristics…”
Get full text

The in vitro digestates from Brussels sprouts processed with various hydrothermal treatments affect the intestinal epithelial cell differentiation, mitochondrial polarization and glutathione level by Doniec, Joanna, Pierzchalska, Małgorzata, Mickowska, Barbara, Grabacka, Maja

“…Brussels sprouts provide bioactive compounds with widely acknowledged health-promoting effects observed in various levels: single cells, organs and tissues, or…”
Get full text

Chemical Composition, Nutritional Value, and Acceptance of Nut Bars with the Addition of Edible Insect Powder by Kowalski, Stanisław, Oracz, Joanna, Skotnicka, Magdalena, Mikulec, Anna, Gumul, Dorota, Mickowska, Barbara, Mazurek, Aleksandra, Sabat, Renata, Wywrocka-Gurgul, Anna, Żyżelewicz, Dorota

“…Six types of nut-based bars with the addition of edible insect flour were obtained. Flours made from three different insects ( L., L., P.) were used at two…”
Get full text

Effect of controlled lactic acid fermentation on selected bioactive and nutritional parameters of tempeh obtained from unhulled common bean (Phaseolus vulgaris) seeds by Starzyńska-Janiszewska, Anna, Stodolak, Bożena, Mickowska, Barbara

“…BACKGROUND Tempeh is a traditional Indonesian food of high nutritional quality obtained by fungal fermentation of dehulled, soaked and cooked legumes. The aim…”
Get full text

Chemical Composition, Antioxidant Properties and Sensory Aspects of Sponge Cakes Supplemented with Edible Insect Flours by Kowalski, Stanisław, Gumul, Dorota, Oracz, Joanna, Rosicka-Kaczmarek, Justyna, Mikulec, Anna, Mickowska, Barbara, Skotnicka, Magdalena, Zborowski, Marek

“…The chemical composition, antioxidant properties, and sensory aspects of sponge cakes with the addition of flours from edible insects (buffalo worm, cricket,…”
Get full text

Statistical evaluation of growth parameters in biofuel waste as a culture medium for improved production of single cell protein and amino acids by Yarrowia lipolytica by Jach, Monika Elżbieta, Baj, Tomasz, Juda, Marek, Świder, Robert, Mickowska, Barbara, Malm, Anna

“…Yarrowia lipolytica is an oleaginous yeast species with the ability to grow on a number of substrates types, especially industrial wastes. This paper concerns…”
Get full text

Phenolic Profile, Antioxidant Activity and Amino Acid Composition of Moringa Leaves Fermented with Edible Fungal Strains by Starzyńska-Janiszewska, Anna, Stodolak, Bożena, Fernández-Fernández, Carmen, Mickowska, Barbara, Verardo, Vito, Gómez-Caravaca, Ana María

“…Solid-state fermentation (SSF) is widely recognised as a technique to increase the bioactive potential and nutritional value of plant materials. However, the…”
Get full text

Comparable efficiency of different extraction protocols for wheat and rye prolamins by Socha, Peter, Tomka, Marián, Kačmárová, Kvetoslava, Lavová, Blažena, Ivanišová, Eva, Mickowska, Barbara, Urminská, Dana

“…The identification and quantification of cereal storage proteins is of interest of many researchers. Their structural or functional properties are usually…”
Get full text

Nutritional value of the protein of consumer carp Cyprinus carpio L by SKIBNIEWSKA, Krystyna A., ZAKRZEWSKI, Janusz, KŁOBUKOWSKI, Jan, BIAŁOWIĄS, Henryk, MICKOWSKA, Barbara, GUZIUR, Janusz, WALCZAK, Zbigniew, SZAREK, Józef

“…The nutritional value of the protein of carp from breeding technologies currently employed in Poland (semi-extensive, low-intensive and high-intensive ones)…”
Get full text

Wheat bread supplementation with various edible insect flours. Influence of chemical composition on nutritional and technological aspects by Kowalski, Stanisław, Mikulec, Anna, Mickowska, Barbara, Skotnicka, Magdalena, Mazurek, Aleksandra

“…Effect of insect flour on bread supplementation was evaluated. Such parameters like chemical composition of flours including amino acids composition, fatty…”
Get full text

The effects of hydrolysis condition on the antioxidant activity of protein hydrolysate from Cyprinus carpio skin gelatin by Tkaczewska, Joanna, Borawska-Dziadkiewicz, Justyna, Kulawik, Piotr, Duda, Iwona, Morawska, Małgorzata, Mickowska, Barbara

“…The aim of the study was the selection of food grade, an inexpensive and commercially available enzyme that would allow to obtain a hydrolysate from carp…”
Get full text

Fermentation with edible Rhizopus strains as a beneficial alternative method in wheat germ cake processing by Starzyńska-Janiszewska, Anna, Stodolak, Bożena, Mickowska, Barbara, Socha, Robert

“…Wheat germ cake (WGC) is a nutritionally valuable by-product of oil production from wheat germ, of broad but not yet fully used potential for food…”
Get full text

Application of western blot analysis for detection of prolamin proteins in cereal grains and bread by Socha, Peter, Mickowska, Barbara, Mazur, Elżbieta, Urminská, Dana, Cieślik, Ewa

“…Celiac disease is an inflammatory condition of the small intestine in genetically susceptible individuals caused by ingestion of wheat gluten and corresponding…”
Get full text

Nutritional and sensory parameters of amazake from the recycling of stale bread by Starzyńska-Janiszewska, Anna, Stodolak, Bożena, Štefániková, Jana, Joanidis, Patrícia, Mickowska, Barbara, Šnirc, Marek

“…[Display omitted] •Stale wheat and rye bread can be used as an additional or sole substrate for amazake.•The addition of stale bread enriches the volatile…”
Get full text

The Influence of Fermentation Technology on the Functional and Sensory Properties of Hemp Bread by Kowalski, Stanisław, Mikulec, Anna, Litwinek, Dorota, Mickowska, Barbara, Skotnicka, Magdalena, Oracz, Joanna, Karwowska, Kaja, Wywrocka-Gurgul, Anna, Sabat, Renata, Platta, Anna

“…In this work, the type of fermentation and baking technology used to make hemp bread was investigated. The physicochemical composition of flour and bread, the…”
Get full text

Spelt wheat tempe as a value-added whole-grain food product by Starzyńska-Janiszewska, Anna, Stodolak, Bożena, Socha, Robert, Mickowska, Barbara, Wywrocka-Gurgul, Anna

“…Spelt wheat (Triticum aestivum) is an eco-friendly low-input crop whose consumption is considered advantageous. In this paper, a procedure for obtaining…”
Get full text

Hypersensitive SSY1 mutations negatively influence transition to quiescence in yeast Saccharomyces cerevisiae by Marek, Agnieszka, Opalek, Monika, Kałdon, Aleksandra, Mickowska, Barbara, Wloch‐Salamon, Dominika

“…Most cells spend the majority of their life in the non‐proliferating, quiescent state. Transition to this state is crucial for microorganisms to survive long…”
Get full text

Effect of production process on the amino acid content of frozen and canned Pleurotus ostreatus mushrooms by Jaworska, Grażyna, Bernaś, Emilia, Mickowska, Barbara

“…The aim of the work was to determine the effects of the freezing and canning processes, followed by a 12-month storage, on the amino acid content of Pleurotus…”
Get full text

Prolonged tempe-type fermentation in order to improve bioactive potential and nutritional parameters of quinoa seeds by Starzyńska-Janiszewska, Anna, Duliński, Robert, Stodolak, Bożena, Mickowska, Barbara, Wikiera, Agnieszka

“…The effect of 40 h solid-state fermentation with Rhizopus oligosporus on selected parameters of white and coloured quinoa was studied, as compared to standard…”
Get full text

The survey of prolamin and gluten content in beers produced in Central Europe – The biochemical characterization of immunoreactive protein fractions by Mickowska, Barbara, Grabacka, Maja, Pierzchalska, Małgorzata, Buňka, František

“…Prolamins (gliadin-related proteins) are cereal proteins which are a source of polypeptides that are toxic to people showing intolerance or allergy to gluten…”
Get full text