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Abstract Sieve classification was used to prepare grain streams of distinct protein content and composition. Both reverse-phase high-performance liquid chromatography and two-dimensional electrophoresis revealed differences in protein... more
Abstract Sieve classification was used to prepare grain streams of distinct protein content and composition. Both reverse-phase high-performance liquid chromatography and two-dimensional electrophoresis revealed differences in protein composition between large (F1), medium (F2–F3), and small (F4) kernel fractions of three Polish cultivars: Sukces and Tonacja (winter wheats) and Nawra (spring wheat). Statistical analysis indicated that grain protein composition is affected by the cultivar and kernel size, as well as by interaction of ...
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ABSTRACT Badano zmiany zawartości wolnych związków fenolowych w produktach pszennych i żytnich (mąka wyciągowa, razowa, otręby) poddanych fermentacji mlekowej oraz w kiełkującym ziarnie pszenicy. Stwierdzono, że tempo wzrostu zawartości... more
ABSTRACT Badano zmiany zawartości wolnych związków fenolowych w produktach pszennych i żytnich (mąka wyciągowa, razowa, otręby) poddanych fermentacji mlekowej oraz w kiełkującym ziarnie pszenicy. Stwierdzono, że tempo wzrostu zawartości wolnych związków fenolowych jest uzależnione od rodzaju procesu (fermentacja, kiełkowanie), a w przypadku fermentacji od rodzaju produktu zbożowego. Wykazano, że już 12-godzinne kiełkowanie ziarna pszenicy daje produkt o zawartości wolnych polifenoli zbliżonej do próbki fermentowanej przez 24 godziny. Analiza procesu fermentacji wskazuje, że bardziej podatne na rozpad są kompleksy kwasów fenolowych obecnych w ziarnie żyta. Można przypuszczać, że zastosowanie tradycyjnych technologii fermentacji na zakwasach i/lub zastosowanie w recepturach pieczywa mąki z ziarna podkiełkowanego pozwoli na zwiększenie w diecie łatwo dostępnych polifenoli.
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Research Interests: Mathematics and Chemistry
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The Polish Journal of Natural Sciences is indexed and abstracted in Biological Abstracts and Biosis Previews The Journal is also available (from volume 22) in electronic form. The online edition is hosted by MetaPress (www.metapress.com)... more
The Polish Journal of Natural Sciences is indexed and abstracted in Biological Abstracts and Biosis Previews The Journal is also available (from volume 22) in electronic form. The online edition is hosted by MetaPress (www.metapress.com) in partnership with Versita (www.versita.com) PL ISSN 1643-9953 © Copyright by Wydawnictwo Uniwersytetu Warmińsko-Mazurskiego
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... Fermentation time and type of additives used for bread preparation have also some influence Page 68. 60 KA. Skibniewska, Ł. ... 2. Brzozowska A: Procesy technologiczne a biodostępność składników mineralnych z produktów spożywczych.... more
... Fermentation time and type of additives used for bread preparation have also some influence Page 68. 60 KA. Skibniewska, Ł. ... 2. Brzozowska A: Procesy technologiczne a biodostępność składników mineralnych z produktów spożywczych. Przem. Spoż. 1996, 50, 33-35. ...
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The paper proposes the development of blends of vegetable oils with a high content of easily oxidizable unsaturated fatty acids with sea-buckthorn fruit oil as a natural method of their preservation. The predominant lipophilic compounds... more
The paper proposes the development of blends of vegetable oils with a high content of easily oxidizable unsaturated fatty acids with sea-buckthorn fruit oil as a natural method of their preservation. The predominant lipophilic compounds in sea-buckthorn oil included β-carotene, α-tocopherol, and β-sitosterol. Strong correlations were found between oxidative stability of the blends and α- and β-tocopherols, lutein and β-carotene concentration (r ranging from 0.96 to 0.99). The observed effect may result from both the particularly huge increase in the carotenoid content (from 64- to 171-fold) in the obtained blends, and the synergistic interaction between tocopherol mixtures and carotenoids.
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Research Interests: Engineering and Chemistry
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The composition and effect of heating (60°-110°C) on antioxidative activity in plant oil of rapeseed (RE) and evening primrose (EPE) methanolic extracts were studied. Different phenolics characterized the extracts. The EPE contained about... more
The composition and effect of heating (60°-110°C) on antioxidative activity in plant oil of rapeseed (RE) and evening primrose (EPE) methanolic extracts were studied. Different phenolics characterized the extracts. The EPE contained about 10-fold higher amount of phenolics (862.2 g/kg extract) than RE; flavanols (683.8 g/kg) and proanthocyanidins (760.1 g/kg) prevailed in the former and phenolic acid derivatives in the latter. The phenolic compounds of both extracts differed with the fenolic acids composition. Sinapic acid prevailed in rapeseed phenolics and protocatechic and gentisic acids in evening primrose phenolics. Both extracts had generally similar antioxidative activity in the temperature ranging from 60°C to 80°C with the oil peroxide values from 3.5 mmol O/kg to 5.0 mmol O/kg compared to the range of 6.0-7.0 mmol O/kg in control oils. The temperatures above 80°C decreased the antioxidative activity of both extracts and even made them to be prooxidative.
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This study analysed the genotypic variation in the physical features of kernels and accumulation of phenolic acids and alkylresorcinols in the grain of 16 spelt wheat genotypes grown under the same...
Research Interests: Biology and Food Sciences
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... Biuletyn Informacyjny COBORU Odmiany lubin6w. 31 140 PWRiL, Poznah 1986. CERLETTI, P., M. DURANTI and F. BONOMI, Natural products chemistry (1984) 613-628. DUBOIS, M., Anal. Chem. ... 3 12-320. Sostanze Grasse, LVII, (1980) 378-384. 9... more
... Biuletyn Informacyjny COBORU Odmiany lubin6w. 31 140 PWRiL, Poznah 1986. CERLETTI, P., M. DURANTI and F. BONOMI, Natural products chemistry (1984) 613-628. DUBOIS, M., Anal. Chem. ... 3 12-320. Sostanze Grasse, LVII, (1980) 378-384. 9 (1 976) 289-295. Sci. ...
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... Statistical evaluation of different technological and rheological tests of Polish wheat varieties for bread volume prediction. ... The flours were tested for: moisture content (Polish Standard PN-91/A-74010), falling number value... more
... Statistical evaluation of different technological and rheological tests of Polish wheat varieties for bread volume prediction. ... The flours were tested for: moisture content (Polish Standard PN-91/A-74010), falling number value (Falling Number Model No. ...
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A study was performed to determine the drying characteristics and quality of barley grain dried in a laboratory scale spouted-bed dryer at 30, 35, 40, and 45°C and an inlet air velocity of 23 m/s, and in an IR-convection dryer under an... more
A study was performed to determine the drying characteristics and quality of barley grain dried in a laboratory scale spouted-bed dryer at 30, 35, 40, and 45°C and an inlet air velocity of 23 m/s, and in an IR-convection dryer under an infrared radiation intensity of 0.048, 0.061, 0.073, and 0.107 W cm at an air velocity of 0.5 m/s. The results show that the first, relatively short, phase of a sharp decrease in the drying rate was followed by the phase of a slow decrease. The time of barley drying depended on temperature of inlet air in a spouted-bed dryer and on radiation intensities in an IR-convection dryer. Barley drying at 45°C in a spouted-bed dryer was accompanied by the lowest total energy consumption. The average specific energy consumption was lower and the average efficiency of drying was higher for drying in a spouted-bed dryer. The effective diffusivities were in the range 2.20–4.52 × 10 m s and 3.04–4.79 × 10 m/s for barley dried in a spouted-bed and in an IR-convection dryer, respectively. There were no significant differences in kernel germination energy and capacity between the two drying methods tested.