Characteristics of Selected Bioactive Compounds and Malting Parameters of Hemp (Cannabis sativa L.) Seeds and Malt

Autor: Marek Zdaniewicz, Robert Duliński, Krystyna Żuk-Gołaszewska, Tomasz Tarko

Publikováno v: Molecules, Vol 29, Iss 18, p 4345 (2024)

Hemp (Cannabis sativa L.) seeds are an interesting raw material for malting regarding its relatively high bioactive compounds concentration and proven advantageous properties in different food products and dietary supplements. In the first stage of t

Externí odkaz: https://doaj.org/article/7599b609c72d48dbb02a8c167e036dec

The Impact of Mash pH and Exogenous Phosphorolytic Enzymes on the Release of Inositol Phosphates, Fermentable Sugars and Polypeptide Profile in the Technology of Buckwheat Beer

Autor: Robert DULIŃSKI, Dagmara PONIEWSKA

Publikováno v: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 1, Iss 79, Pp 111-116 (2022)

The first - already published - stage of the project, which conducted optimization of the temperature mashing program, yielded promising results in the form of an increase in the pool of bioactive myo-inositol by 50% in buckwheat wort supplemented wi

Externí odkaz: https://doaj.org/article/048ec2f488164e1d9ae255ac9bcedfc5

Impact of Hydrothermal Treatments on Nutritional Value and Mineral Bioaccessibility of Brussels Sprouts (Brassica oleracea var. gemmifera)

Autor: Joanna Doniec, Adam Florkiewicz, Robert Duliński, Agnieszka Filipiak-Florkiewicz

Publikováno v: Molecules, Vol 27, Iss 6, p 1861 (2022)

Hydrothermal treatment of Brussels sprouts (Brassica oleracea var. gemmifera) induces both physical and chemical changes in nutrients and non-nutrients. It also affects the bioaccessibility of individual compounds. The aim of this study was to invest

Externí odkaz: https://doaj.org/article/661f0ece534f415eaab0644a4aa5daf9

Protocol for Designing New Functional Food with the Addition of Food Industry By-Products, Using Design Thinking Techniques—A Case Study of a Snack with Antioxidant Properties for Physically Active People

Autor: Joanna Tkaczewska, Piotr Kulawik, Małgorzata Morawska-Tota, Marzena Zając, Paulina Guzik, Łukasz Tota, Paulina Pająk, Robert Duliński, Adam Florkiewicz, Władysław Migdał

Publikováno v: Foods, Vol 10, Iss 4, p 694 (2021)

The aim of the work was to develop an easy-to-follow protocol for designing novel functional products with the addition of food industry by-products using design thinking techniques. As a result, a 12-step protocol has been designed and presented. Th

Externí odkaz: https://doaj.org/article/91b7aff2cce04317942ceef6a3e437c4

The Impact of Phytases on the Release of Bioactive Inositols, the Profile of Inositol Phosphates, and the Release of Selected Minerals in the Technology of Buckwheat Beer Production

Autor: Robert Duliński, Marek Zdaniewicz, Aneta Pater, Dagmara Poniewska, Krzysztof Żyła

Publikováno v: Biomolecules, Vol 10, Iss 2, p 166 (2020)

A relatively high concentration of phytate in buckwheat malt, and the low activity of endogenous buckwheat phytases, both of which limit the effective use of substrates (starch, proteins, minerals) for fermentation and yeast metabolism, gives rise to

Externí odkaz: https://doaj.org/article/c022dc176be84e32a589de026b5ea847