Przeglądaj Uniwersytet Przyrodniczy w Poznaniu według tytułu
Wyświetlanie pozycji 45-64 z 92
-
Gluten-Free Bread with Cricket Powder-Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product
(MDPI, 2019-07-03)Published data indicate that cricket powder (CP) is a good source of not only protein, fat and fiber, but also minerals. Due to the fact that this product naturally does not contain gluten, it is an interesting addition ... -
Identification of leaf rust resistance genes Lr34 and Lr46 in common wheat (Triticum aestivum L. ssp. aestivum) lines of different origin using multiplex PCR
(De Gruyter, 2021-02-20)Leaf rust caused by the fungus Puccinia recondita f. sp. tritici is one of the most dangerous diseases of common wheat. Infections caused by fungal pathogens reduce the quantity and quality of yields of many cereal species. ... -
Impact of Atmospheric Optical Properties on Net Ecosystem Productivity of Peatland in Poland
(MDPI, 2021-05-28)Peatlands play an important role in the global carbon cycle due to the high carbon storage in the substrate. Ecosystem production depends, for example, on the solar energy amount that reaches the vegetation, however the ... -
In Vitro Antagonistic Effect of Gut Bacteriota Isolated from Indigenous Honey Bees and Essential Oils against Paenibacillus Larvae
(MDPI, 2020-09-14)The aim of study was to isolate and identify the gut bacteria of Apis mellifera and to evaluate antagonistic effect of the bacteriota against Paenibacillus larvae, which causes American foulbrood (AFB) in honeybees. The ... -
Influence of Abiotic Stress Factors on the Antioxidant Properties and Polyphenols Profile Composition of Green Barley (Hordeum vulgare L.)
(MDPI, 2020-01-08)The influence of stress factors on the plant can, on the one hand, lead to worse functioning of the plant and loss of its crop, but on the other, it can have a positive effect on the metabolism of compounds with documented ... -
Influence of potato variety on polyphenol profile composition and glycoalcaloid contents of potato juice
(De Gruyter, 2021-12-20)The results of studies published in recent years indicate the broad biological activity of potato juice (PJ), which is a byproduct of the starch production process. Among the most frequently described activities are ... -
Insight into the Gluten-Free Dough and Bread Properties Obtained from Extruded Rice Flour: Physicochemical, Mechanical, and Molecular Studies
(MDPI, 2023-03-22)The present study aimed to evaluate the effect of the extrusion process and particle size on the properties of rice flour (microstructure, pasting properties), gluten-free dough (rheological properties), and bread (texture, ... -
Low Field NMR Studies of Wheat Bread Enriched with Potato Juice During Staling
(De Gruyter, 2019-07-23)Potato juice is a by-product in the production of starch from potato tubers. However, published studies indicate that it is a source of bioactive compounds with antioxidant and anti-inflammatory effects. ... -
Low-Field NMR Analyses of Gels and Starch-Stabilized Emulsions with Modified Potato Starches
(MDPI, 2022-10-18)Many different biopolymers are used to stabilize emulsions, of which starch is of particular concern. To improve the characteristics and technical utility of native starch, various types of changes can be made. This article ... -
Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics
(MDPI, 2021-09-06)The growing human population renders challenges for the future supply of food products with high nutritional value. Here, we enhanced the functional and nutritional value of biscuits, a popular sweet snack, by replacing ... -
Lycopene in tomatoes and tomato products
(De Gruyter, 2020-06-29)This article focused on the content of lycopene in fresh and dried tomatoes and tomato pomace, as well as in tomato paste at different harvest times (harvest 1 – August and harvest 2 – September). The lycopene content ... -
Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour
(MDPI, 2021-03-04)The formation of Maillard reaction products (MRPs) in gluten-free bread made from roasted and raw buckwheat flour was examined. The levels of phenolic compounds such as flavonoids (catechin, naringenin, quercetin, rutin, ... -
Mechanical Properties of 3D Printed Orthodontic Retainers
(MDPI, 2022-05-09)Orthodontic retention is the final important stage of orthodontic treatment, the aim of which is to consolidate the functional and aesthetic position of teeth. Among adults, fixed retainers made of different types of ... -
Membrane Filtration-Assisted Enzymatic Hydrolysis Affects the Biological Activity of Potato Juice
(MDPI, 2021-02-06)The results of recently published studies indicate that potato juice is characterized by interesting biological activity that can be particularly useful in the case of gastrointestinal symptoms. Moreover, the studies ... -
Modulating effects of steviol and steviol glycosides on adipogenesis, lipogenesis, glucose uptake and insulin resistance in 3T3-L1 adipocyte model
(Elsevier, 2022-06-06)Stevia rebaudiana Bertoni is famous for sweetness due to the content of steviol glycosides (SG). This study aimed to determine the effect of SG (stevioside, rebaudioside A) and steviol on adipogenesis and lipogenesis in ... -
Novel Brassica hybrids with different resistance to Leptosphaeria maculans reveal unbalanced rDNA signal patterns
(de Gruyter, 2022-03-31)Hybridization of Brassica napus with various Brassicaceae species can result in obtaining new forms with increased resistance to blackleg, a dangerous disease caused mainly by Leptosphaeria maculans. In this study, we aimed ... -
Nutritional analysis and evaluation of the consumer acceptance of pork pâté enriched with cricket powder - preliminary study
(De Gruyter, 2019-03-22)The growing interest in insects as food ingredients on the one hand is controversial, on the other is in line with the recommendations of international organizations, such as the Food and Agriculture ... -
Nutritional Quality and Oxidative Stability during Thermal Processing of Cold-Pressed Oil Blends with 5:1 Ratio of ω6/ω3 Fatty Acids
(MDPI, 2022-05-08)The growing awareness of consumers means that new products are sought after, which, apart from meeting the basic demand for macronutrients and energy, will have a positive impact on our health. This article is a report ... -
The Nutritional Value and Biological Activity of Concentrated Protein Fraction of Potato Juice
(MDPI, 2019-07-04)Potato protein is recognized as one of the most valuable nonanimal proteins due to the high content of essential amino acids. So far, it has not been used in human nutrition on a large scale due to technological limitations ... -
Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder
(MDPI, 2021-02-23)Cricket powder, described in the literature as a source of nutrients, can be a valuable ingre- dient to supplement deficiencies in various food products. Work continues on the implementation of cricket powder in products ...