Przeglądaj Uniwersytet Przyrodniczy w Poznaniu według afiliacji "Department of Biochemistry and Food Analysis, Poznań University of Life Sciences, Poland"

Wyświetlanie pozycji 1-3 z 3

    • Effect of Thermal Processing on Antioxidant Activity and Cytotoxicity of Waste Potato Juice 

      Kowalczewski, Przemysław Łukasz; Olejnik, Anna; Białas, Wojciech; Kubiak, Piotr; Siger, Aleksander; Nowicki, Marcin; Lewandowicz, Grażyna (De Gruyter, 2019-05-21)
      Potato juice (PJ), commonly considered a burdensome waste, is rich in various compounds with bioactive properties. It has long been considered a remedy for gastric problems in traditional folk medicine. If valorization of ...

    • Maillard Reaction Products in Gluten-Free Bread Made from Raw and Roasted Buckwheat Flour 

      Różańska, Maria Barbara; Siger, Aleksander; Szwengiel, Artur; Dziedzic, Krzysztof; Mildner-Szkudlarz, Sylwia (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, ...

    • Seed-Roasting Process Affects Oxidative Stability of Cold-Pressed Oils 

      Różańska, Maria Barbara; Kowalczewski, Przemysław Łukasz; Tomaszewska-Gras, Jolanta; Dwiecki, Krzysztof; Mildner-Szkudlarz, Sylwia (MDPI, 2019-08-16)
      The oxidative stability of vegetable oils mainly depends on their fatty acid composition, their degree of unsaturation, and the presence of compounds with antioxidant activity. This paper reports on the effects of the ...