Zobrazeno 1 - 10
of 32
pro vyhledávání: '"ANNA FRAŚ"'
Publikováno v:
Molecules, Vol 29, Iss 21, p 5033 (2024)
This research concerned the assessment of the utility value of new pea breeding materials intended for registration in the European Union. The research material consisted of sixteen breeding lines and four reference pea varieties. The evaluation was
Externí odkaz:
https://doaj.org/article/bc26e0b7734e487ea7a198c802cb54ad
Autor:
Anna Fraś, Kinga Gołębiewska, Damian Gołębiewski, Magdalena Wiśniewska, Marlena Gzowska, Dariusz R. Mańkowski
Publikováno v:
Czech Journal of Food Sciences, Vol 39, Iss 3, Pp 226-233 (2021)
During the last few years, non-bread cereals, as a rich source of bioactive components, play an increasingly important role in the production of new healthier food. A large number of diet-related diseases in society requires developing and regular co
Externí odkaz:
https://doaj.org/article/d2d5c3af54ec4cca89b40c20bd1b71e1
Publikováno v:
Annals of Animal Science. 22:1163-1183
Rapeseed is an important oil crop worldwide, with an annual production of more than 70 million tons. Rapeseed meal (RSM) is a by-product of rapeseed oil production and is second after soybean meal (SBM) in the world production of protein meal. Rapese
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4fb1d77911df5d376a3330afd4ed4d07
https://doi.org/10.2478/aoas-2022-0020
https://doi.org/10.2478/aoas-2022-0020
Publikováno v:
Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality. 29:63-77
Background. Cereal products, including bread, play an important role in our daily diet and are a source of energy, nutrients and health promoting components. Consuming bread of the best possible quality is an important element of preventive treatment
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7edc6950ce61244cac7abca10d788bf7
https://doi.org/10.15193/zntj/2022/130/408
https://doi.org/10.15193/zntj/2022/130/408
Publikováno v:
Plant Breeding and Seed Science. 82:19-30
The research included 19 breeding lines and 4 cultivars of spring barley from the preliminary field experiments harvested in 2020 in Radzików. All barley samples were characterized for the content of protein, non-starch polysaccharides (NSP) with so
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4535730c2139a9977835fdf260279cd
https://doi.org/10.37317/pbss-2021-0002
https://doi.org/10.37317/pbss-2021-0002
Autor:
Kinga Gołębiewska, Anna Fraś, Magdalena Wiśniewska, Marlena Gzowska, D. R. Mańkowski, Damian Gołębiewski
Publikováno v:
Czech Journal of Food Sciences. 39:226-233
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::20b5ff1c6064ca15b2e05917c2fb7405
https://doi.org/10.17221/249/2020-cjfs
https://doi.org/10.17221/249/2020-cjfs
Publikováno v:
Plant Breeding and Seed Science. 81:3-18
The aim of the study was to estimate the technological value and chemical composition of new common wheat cultivars. The experimental material consisted of grain and flour obtained from 5 cultivars of common wheat, registered in 2017-2019, donated by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f09e5f3579eaf77cafd757cf469c00a3
https://doi.org/10.37317/pbss-2020-0001
https://doi.org/10.37317/pbss-2020-0001
Publikováno v:
Plant Breeding and Seed Science. 77:43-53
The article presents basic information on dietary fibre, including its current definition and characteristicsof individual components. The physiological and health-promoting effects of soluble and insoluble fractionsof fibre, are also presented. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a923ffcec47e967d8b0d5830766cdb8
https://doi.org/10.37317/pbss-2018-0004
https://doi.org/10.37317/pbss-2018-0004
Publikováno v:
Quality Assurance and Safety of Crops & Foods. 10:307-313
The major grains in human diet are wheat, rice and corn, but in the last few years oats (Avena sativa L.) have received increased attention by the food industry because of their unique chemical com...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac7e10fcdde229c3692699698defbbb6
https://doi.org/10.3920/qas2018.1283
https://doi.org/10.3920/qas2018.1283
Autor:
Marlena Gzowska, Danuta Boros, Kinga Gołębiewska, D. R. Mańkowski, Anna Fraś, Damian Gołębiewski
Publikováno v:
Journal of Cereal Science. 82:146-154
Nowadays non-bread cereals, including oats, due to their healthy properties are increasingly used as additives in bread production. The aim of the present study was to evaluate new healthy triticale-oat bread by replacement as much as possible of tri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::54135e1bdc7cf43eb757fcfbe782e48f
https://doi.org/10.1016/j.jcs.2018.05.001
https://doi.org/10.1016/j.jcs.2018.05.001