Przeglądaj Uniwersytet Przyrodniczy w Poznaniu według autora "Baranowska, Hanna Maria"

Wyświetlanie pozycji 1-9 z 9

    • Chemical Modifications of Normal and Waxy Potato Starches Affect Functional Properties of Aerogels 

      Le Thanh-Blicharz, Joanna; Lewandowicz, Jacek; Małyszek, Zuzanna; Baranowska, Hanna Maria; Kowalczewski, Przemysław Łukasz (MDPI, 2022-11-08)
      Aerogels are of increasing interest because of their exceptionally large surface area, porous structure, and low weight. Despite the significant increase in interest in the subject of starch-based aerogels, the number of ...

    • Effect of cricket powder addition on 1H NMR mobility and texture of pork pâté 

      Walkowiak, Katarzyna; Kowalczewski, Przemysław Łukasz; Kubiak, Piotr; Baranowska, Hanna Maria (Slovak University of Agriculture in Nitra, 2019-10-01)
      Cricket powder (CP), rich in protein, fat, vitamins and minerals, is potentially a valuable additive for the production of food. While being relatively poorly studied in terms of its technological properties, this raw ...

    • Gluten-Free Bread with Cricket Powder-Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product 

      Kowalczewski, Przemysław Łukasz; Walkowiak, Katarzyna; Masewicz, Łukasz; Bartczak, Olga; Lewandowicz, Jacek; Kubiak, Piotr; Baranowska, Hanna Maria (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 ...

    • Insight into the Gluten-Free Dough and Bread Properties Obtained from Extruded Rice Flour: Physicochemical, Mechanical, and Molecular Studies 

      Różańska, Maria Barbara; Kokolus, Patrycja; Królak, Jakub; Jankowska, Patrycja; Osoś, Agata; Romanowska, Magda; Szala, Łukasz; Kowalczewski, Przemysław Łukasz; Lewandowicz, Jacek; Masewicz, Łukasz; Baranowska, Hanna Maria; Mildner-Szkudlarz, Sylwia (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 

      Kowalczewski, Przemysław Łukasz; Walkowiak, Katarzyna; Masewicz, Łukasz; Baranowska, Hanna Maria (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 

      Baranowska, Hanna Maria; Kowalczewski, Przemysław Łukasz (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 

      Smarzyński, Krzysztof; Sarbak, Paulina; Kowalczewski, Przemysław Łukasz; Różańska, Maria Barbara; Rybicka, Iga; Polanowska, Katarzyna; Fedko, Monika; Kmiecik, Dominik; Masewicz, Łukasz; Nowicki, Marcin; Lewandowicz, Jacek; Jeżowski, Paweł; Kacániová, Miroslava; Ślachciński, Mariusz; Piechota, Tomasz; Baranowska, Hanna Maria (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 ...

    • Physicochemical and Morphological Study of the Saccharomyces cerevisiae Cell-Based Microcapsules with Novel Cold-Pressed Oil Blends 

      Cichocki, Wojciech; Czerniak, Adrian; Smarzyński, Krzysztof; Jeżowski, Paweł; Kmiecik, Dominik; Baranowska, Hanna Maria; Walkowiak, Katarzyna; Ostrowska-Ligęza, Ewa; Różańska, Maria Barbara; Lesiecki, Mariusz; Kowalczewski, Przemysław Łukasz (MDPI, 2022-06-29)
      Vegetable oils rich in polyunsaturated fatty acids are a valuable component of the human diet. Properly composed oil blends are characterized by a 5:1 ratio of ω6/ω3 fatty acids, which is favorable from a nutritional point ...

    • Wheat bread enriched with raspberry and strawberry oilcakes: effects on proximate composition, texture and water properties 

      Kowalczewski, Przemysław Łukasz; Walkowiak, Katarzyna; Masewicz, Łukasz; Duda, Adamina; Poliszko, Natalia; Różańska, Maria Barbara; Jeżowski, Paweł; Tomkowiak, Agnieszka; Mildner-Szkudlarz, Sylwia; Baranowska, Hanna Maria (Springer, 2019-10-03)
      Oilcakes from the oilseed industry are rich in dietary fibre and protein by-products. We assessed the impact of wheat flour replacement with raspberry and strawberry oilcakes on the proximate composition of bread, colour, ...