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dr hab.inż. Barbara Borczak
Employment
- 2010 - present Profesor nadzwyczajny UR at Katedra Żywienia Człowieka i Dietetyki
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total: 5
Catalog Publications
Year 2017
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Effect of package type on selected parameters of nutritional quality of chill-stored white sauerkraut
PublicationBrassica vegetables, including white cabbage, both fresh and sour (Brassica oleracea L. var. capitata L.), contain a lot of valuable metabolites which are effective in chemoprevention of cancer as documented by numerous studies. This work investigates the effect of different packaging types; low density polyethylene (PE-LD) and metalized polyethylene terephthalate (PET met/PE) with polyethylene bags on selected quality parameters in...
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The effect of package type on selected parameters of nutritional quality of the chilled stored red sauerkraut
PublicationThe key elements responsible for the quality of food are the technologies used toprocess raw materials and preserve obtained products. The aim of this paper wasto investigate the effect of package type (bags made from low density polyethylene[PE-LD] and the metallized polyethylene terephthalate [PET met/PE foil]) onselected quality parameters of the chilled stored red sauerkraut. Vegetables wereanalyzed before packaging and after...
Year 2016
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Effect of conventional cooking on changes in the contents of basic composition and glucosinolates in kale
PublicationBrassica vegetables have been strongly recommended as part of human diet because of its high content of bioactive sulphur compounds, eg glucosinolates. The nutrient and health promoting compounds in kale are significantly affected by traditional cooking. The study investigated changes in the levels of dry mass, ash, fat, total protein, dietary fibre as well as total and individual glucosinolates in the kale due to the traditional...
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Effect of cooking on the contents of glucosinolates and their degradation products in selected Brassica vegetables
PublicationChanges in the levels of glucosinolates and their degradation products in selected Brassica vegetables due to the cooking process were investigated. The purple cauliflower was found to be the best source of aliphatic and indole glucosinolates, and it was also abundant in compounds such as sinigrin, glucoraphanin and glucobrassicin. As a result of cooking rutabaga, green cauliflower and purple cauliflower, a significant decrease...
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Effect of culinary treatment on chnages in the contents of selected nutrients and non-nutrients in curly kale (Brassica oleracea var. acephala)
PublicationKale has a great nutritive value, very high antioxidant activity and pro-healthypotential. The level of phytochemicals and related bioactive compounds arestrongly dependent on pre and postharvest stages of production chain (domestic orindustrial). The study investigated changes in the levels of vitamin C, b-carotene,total polyphenols, antioxidant activity, degradation products of glucosinolates aswell as nitrates and nitrites in...
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