Zobrazeno 1 - 10
of 54
pro vyhledávání: '"Grażyna Cacak-Pietrzak"'
Autor:
Grażyna Cacak-Pietrzak, Katarzyna Sujka, Jerzy Księżak, Jolanta Bojarszczuk, Małgorzata Ziarno, Marcin Studnicki, Anna Krajewska, Dariusz Dziki
Publikováno v:
Foods, Vol 13, Iss 8, p 1244 (2024)
This study aimed to explore the feasibility of substituting wheat flour with varying levels (10%, 15%, 20%, and 25%) of flour derived from field bean, chickpea, lentil, and pea seeds. The investigation focused on assessing the physical properties of
Externí odkaz:
https://doaj.org/article/9ffc8121768a44f8a0cf8b66bb3df970
Autor:
Sylwia Stępniewska, Grażyna Cacak-Pietrzak, Anna Szafrańska, Ewa Ostrowska-Ligęza, Agnieszka Salamon, Hanna Kowalska
Publikováno v:
Applied Sciences, Vol 14, Iss 7, p 2772 (2024)
This study aimed to determine the baking quality of rye flour in terms of the content and properties of its polysaccharides, i.e., starch and pentosans. The study materials were low- and high-extract rye flours produced in industrial mills from the r
Externí odkaz:
https://doaj.org/article/2e424536192b426eb8d64ad66dd3cf8c
Autor:
Alicja Sułek, Grażyna Cacak-Pietrzak, Marcin Studnicki, Jerzy Grabiński, Anna Nieróbca, Marta Wyzińska, Marcin Różewicz
Publikováno v:
Agriculture, Vol 14, Iss 3, p 418 (2024)
Cultivar, habitat conditions and agrotechnology have an influence on the yield and chemical composition of rye grain. The main anti-nutritional substances present in rye grain include alkylresorcinols, water-soluble pentosans and trypsin inhibitors.
Externí odkaz:
https://doaj.org/article/c4e5127242af420690f988f0819675b0
Publikováno v:
Applied Sciences, Vol 14, Iss 5, p 1886 (2024)
The quality of flour is influenced by various factors including genotype, environmental and agronomic conditions, post-harvest grain storage, and milling technology. Currently, the EU focuses on reducing mineral fertilization and promoting less inten
Externí odkaz:
https://doaj.org/article/9e41c409590840ba919ac406f553a47e
Autor:
Stanisław Kalisz, Natalia Polak, Grażyna Cacak-Pietrzak, Andrzej Cendrowski, Bartosz Kruszewski
Publikováno v:
Applied Sciences, Vol 13, Iss 24, p 12999 (2023)
The blue honeysuckle berry is a fruit known as a rich source of many bioactive substances with proven health-promoting effects. Due to its sour taste with a noticeable hint of bitterness, fruits of this plant are rarely consumed and the consumer pref
Externí odkaz:
https://doaj.org/article/c3c8fd5f577b4f8d95b76c8af45271e3
Publikováno v:
Applied Sciences, Vol 13, Iss 15, p 8664 (2023)
Legume seeds, such as grass pea, yellow lupine, and narrow-leaf lupine, are highly nutritious and offer a wide range of health benefits. The objective of this research was to explore the possibility of partially replacing wheat flour (at levels of 10
Externí odkaz:
https://doaj.org/article/7afa07c7d3de4078b0b418591675f96d
Autor:
Grażyna Cacak-Pietrzak, Dariusz Dziki, Urszula Gawlik-Dziki, Natalia Parol-Nadłonek, Stanisław Kalisz, Anna Krajewska, Sylwia Stępniewska
Publikováno v:
Applied Sciences, Vol 13, Iss 12, p 6936 (2023)
Fruit pomace is a highly valuable byproduct from a nutritional standpoint. The aim of this study was to determine the physicochemical and sensory properties of wheat bread enriched with freeze-dried and powdered chokeberry pomace in amounts of 1, 2,
Externí odkaz:
https://doaj.org/article/b22aec6d8f604af38a7269b011bab1ac
Autor:
Katarzyna Mitura, Grażyna Cacak-Pietrzak, Beata Feledyn-Szewczyk, Tomasz Szablewski, Marcin Studnicki
Publikováno v:
Plants, Vol 12, Iss 5, p 1022 (2023)
Genotype (cultivar), soil and climatic conditions, the agrotechnology used, and the interaction of the factors mentioned play a key role in the yield and quality of wheat grain. Currently, the European Union recommends the balanced use of mineral fer
Externí odkaz:
https://doaj.org/article/e6cdc17f1c194f7087c13fa49fd8c2fb
Autor:
Alicja Sułek, Grażyna Cacak-Pietrzak, Marcin Różewicz, Anna Nieróbca, Jerzy Grabiński, Marcin Studnicki, Katarzyna Sujka, Dariusz Dziki
Publikováno v:
Plants, Vol 12, Iss 2, p 364 (2023)
Products derived from wheat grains are an important source of protein in the daily diet of people in many parts of the world. The biological value of protein is determined by its amino acid composition and the proportions of the individual amino acid
Externí odkaz:
https://doaj.org/article/4852d131e8d14accb944df267ededd6b
Autor:
Dariusz Dziki, Katarzyna Lisiecka, Urszula Gawlik-Dziki, Renata Różyło, Anna Krajewska, Grażyna Cacak-Pietrzak
Publikováno v:
Applied Sciences, Vol 12, Iss 24, p 12512 (2022)
Oat (Avena sativa L.) by-products are valuable sources of many bioactive compounds and minerals. This paper aimed to study the possibility of using micronized oat husk (hull) as a partial replacement for wheat flour (at levels 5, 10, 15, and 20%) in
Externí odkaz:
https://doaj.org/article/cfd1b538941948e3bca2a6f08428bfc0