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Calcium in Gluten-Free Life: Health-Related and Nutritional Implications
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ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat
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The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality
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Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread
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Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality
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High-Quality Gluten-Free Sponge Cakes without Sucrose: Inulin-Type Fructans as Sugar Alternatives
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Does Production of Clarias gariepinus × Heterobranchus longifilis Hybrids Influence Quality Attributes of Fillets?
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Gluten-Free Bread with Cricket Powder—Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product
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Water Behavior of Aerogels Obtained from Chemically Modified Potato Starches during Hydration
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Nutritional Quality and Oxidative Stability during Thermal Processing of Cold-Pressed Oil Blends with 5:1 Ratio of ω6/ω3 Fatty Acids
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Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder
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The Influence of Selected Plant Essential Oils on Morphological and Physiological Characteristics in Pseudomonas Orientalis
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Relation between the Recipe of Yeast Dough Dishes and Their Glycaemic Indices and Loads
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Ornamental Flowers Grown in Human Surroundings as a Source of Anthocyanins with High Anti-Inflammatory Properties
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Changes in Eating Behaviour during SARS-CoV-2 Pandemic among the Inhabitants of Five European Countries
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Production and Properties of Starch Citrates—Current Research
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Polylactide-Based Films with the Addition of Poly(ethylene glycol) and Extract of Propolis—Physico-Chemical and Storage Properties
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The Application of Phenolic Acids in The Obtainment of Packaging Materials Based on Polymers—A Review
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Mineral Composition and Antioxidant Potential of Coffee Beverages Depending on the Brewing Method
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The Antioxidant Properties of Selected Varieties of Pumpkin Fortified with Iodine in the Form of Potassium Iodide and Potassium Iodate
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The Influence of Different Hydrothermal Processes Used in the Preparation of Brussels Sprouts on the Availability of Glucosinolates to Humans
PublicationCruciferous vegetables represent a valuable source of bioactive compounds. However, there is currently a deficiency of information regarding the extent to which these compounds remain bioaccessible to the body following thermal treatment and digestion processes within the digestive tract. Accordingly, the aim of this study was to evaluate the impact of heat treatment and in vitro digestion on the level of selected bioactive compounds...
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Nutritional Characterization of Whole Mangosteen Pulp with Seeds and Its Application as an Alternate Functional Ingredient in Crackers
PublicationMangosteen (Garcinia mangostana L.) fruits are high in nutrients and phytochemical compounds. The use of fresh whole mangosteen fruit pulp, including the seeds (MFS), instead of flour and sugar in crackers not only enhances the functional nutritional and medicinal benefits for consumers but also adds value to the products. The study investigated the nutritional value of MFS and then employed MFS to formulate MFS-based crackers...
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Concentration of Potentially Bioactive Compounds in Italian Extra Virgin Olive Oils from Various Sources by Using LC-MS and Multivariate Data Analysis
PublicationHigh quality extra virgin olive oils represent an optimal source of nutraceuticals. The European Union (EU) is the world’s leading olive oil producer, with the Mediterranean region as the main contributor. This makes the EU the greatest exporter and consumer of olive oil in the world. However, small olive oil producers also contribute to olive oil production. Beneficial effects on human health of extra virgin olive oil are well...
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Do You Know What You Drink? Comparative Research on the Contents of Radioisotopes and Heavy Metals in Different Types of Tea from Various Parts of the World
PublicationThe aim of this study was to assess the potential health risks of radioactive elements and heavy metals ingested through the consumption of various types of tea imported to the Polish market (black, green, red, oolong and white). The concentrations [Bq/kg] of radionuclides (40K, 137Cs, 226Ra, 210Pb and 228Th) in tea leaves before and after brewing were measured using γ-ray spectrometry with high-purity germanium (HPGe). The concentrations...
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A Perspective on Missing Aspects in Ongoing Purification Research towards Melissa officinalis
PublicationMelissa officinalis L. is a medicinal plant used worldwide for ethno-medical purposes. Today, it is grown everywhere; while it is known to originate from Southern Europe, it is now found around the world, from North America to New Zealand. The biological properties of this medicinal plant are mainly related to its high content of phytochemical (bioactive) compounds, such as flavonoids, polyphenolic compounds, aldehydes, glycosides...
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INFOGEST inter-laboratory recommendations for assaying gastric and pancreatic lipases activities prior to in vitro digestion studies
PublicationIn vitro digestion studies often use animal digestive enzyme extracts as substitutes of human gastric and pancreatic secretions. Pancreatin from porcine origin is thus commonly used to provide relevant pancreatic enzymes such as proteases, amylase and lipase. Rabbit gastric extracts (RGE) have been recently introduced to provide gastric lipase in addition to pepsin. Before preparing simulated gastric and pancreatic extracts with...
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Effect of high added-value components of acid whey on the nutritional and physiological indices of rats
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Effects of native or partially defatted hemp seeds on hindgut function, antioxidant status and lipid metabolism in diet-induced obese rats
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Effects of plant extract antioxidative phenolic compounds on energetic status and viability of Saccharomyces cerevisiae cells undergoing oxidative stress
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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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Nutritional and Pharmaceutical Properties of Bioactive Compounds in Organic and Conventional Growing Kiwifruit
PublicationThe bioactivity of two kiwifruit’s cultivars growing under organic and conventional conditions were studied and compared. The bioactive compounds were extracted with water and ethanol using similar conditions which are applied in pharmaceutical applications and for daily fruit consumption such as tea drink. Antioxidant radical scavenging assays [ferric-reducing/antioxidant power (FRAP); cupric reducing antioxidant capacity (CUPRAC);...
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Adam Macierzanka dr hab. inż.
People2015-presentHead of Department, Associate ProfessorDepartment of Colloid and Lipid Science, Faculty of Chemistry, Gdansk University of Technology, Gdansk, Poland 2019-2020Visiting Professor, Food Science and NutritionRiddet Institute, Massey University, Palmerston North, New Zealand 2014-2015Research LeaderColloid Science, Food & Health Research ProgrammeInstitute of Food Research, Norwich, United Kingdom 2012-2014Full Professor,...
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Hanna Staroszczyk dr hab. inż.
PeopleAbsolwentka Wydziału Inżynierii i Technologii Chemicznej Politechniki Krakowskiej, od 2007 roku pracuje w Katedrze Chemii, Technologii i Biotechnologii Żywności Wydziału Chemicznego Politechniki Gdańskiej. Pracowała w Politechnice Krakowskiej, Akademii Rolniczej w Krakowie, Institute of Food Research w Norwich, Academia Sinica w Tajpej oraz University of Arkansas w Fayetteville. W 2013 roku uzyskała stopień doktora habilitowanego...
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Agnieszka Bartoszek-Pączkowska prof. dr hab. inż.
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Paweł Filipkowski dr inż.
PeoplePaweł Filipkowski Ph.D. Biotechnology Department of Chemistry, Technology and Biotechnology of Food Faculty of Chemistry Gdansk University of Technology Narutowicza 11/12 80-233 Gdansk, Poland Tel: +48 58 3472456 e-mail: pawel.filipkowskiATpg.edu.pl Current position: Assistant Professor/Senior Lecturer*(from Jan.2019) of Biotechnology, Department of Chemistry, Technology and Biotechnology of Food, Gdansk University of Technology. Education: Eng....
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Wojciech Wojnowski dr inż.
PeopleUkończył V Liceum Ogólnokształcące w Gdańsku w klasie o profilu matematyczno-fizycznym z wykładowym językiem angielskim. W 2009 roku rozpoczął studia na Wydziale Chemicznym PG na kierunku technologia chemiczna, uzyskując w 2012 roku tytuł inżyniera, a w 2013 tytuł magistra. W latach 2013–2015 studiował sinologię na Uniwersytecie w Nankinie dzięki uzyskaniu Stypendium Rządu ChRL. Po powrocie do Polski w 2015 roku rozpoczął studia...
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Top 10 Iran Export Goods in 2011
Open Research DataIn the structure of Iranian exports the dominant position are different types of fuel (including chemical industry products). The structure of imports is much more fragmented. Positions worth of consideration are machinery and equipment, steel, vehicles parts, cereals and food.
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Marek Biziuk prof. dr hab. inż.
PeopleCURRICULUM VITAE Marek BIZIUK Born 1947 MSc 1969 GUT PhD 1977 GUT DSc 1994 GUT Professor 2001 Membership of scientific society - Gdansk Scientific Society - Romanian Society of Analytical Chemistry - Engineers and Techniques of...
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Phenotypic and genotypic identification of atypical L. monocytogenes
Open Research DataThe data represent the results of research within the Miniatura 5 scientific activity entitled "Characterization of atypical Listeria monocytogenes strains isolated from the food production environment financed by the National Science Center (no. DEC 2021/05/X/NZ9/00143). The aim of this part of the project was (i) to learn about the differences between...
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Karolina Sobieraj mgr inż.
PeopleMSc. Karolina Sobieraj graduated in 2018 in the field of Renewable Energy Sources and Waste Management in the specialization of Waste Management, with a scholarship from the Minister of Science and Higher Education for students for outstanding scientific achievements in the 2017/2018 academic year. From October 2019, she started studies at the UPWr Doctoral School in the discipline of environmental engineering, mining and energy....
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Dorota Martysiak-Żurowska dr hab. inż.
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Emilia Irzmańska dr hab inż.
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Barbara Kusznierewicz dr hab. inż.
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Biochemistry - Laboratory exercises - Nowy
e-Learning CoursesExerise 1. The ability to accumulate metal cations by edible mushrooms, comparison with edible plants Exercise 2. Measurement of activity of glutathione S-transferases - the detoxifying enzymes present in the cytosol of eukaryotic cells Exercise 3. Cell membranes permeability Exercise 4. Detection of mutagenic substances using Ames test Exercise 5. Gluten content in food products part 1. Exercise 6. Gluten content in food...
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Biochemistry - Laboratory exercises
e-Learning CoursesExerise 1. The ability to accumulate metal cations by edible mushrooms, comparison with edible plants Exercise 2. Measurement of activity of glutathione S-transferases - the detoxifying enzymes present in the cytosol of eukaryotic cells Exercise 3. Cell membranes permeability Exercise 4. Detection of mutagenic substances using Ames test Exercise 5. Gluten content in food products part 1. Exercise 6. Gluten content in food...
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Zmiany w systemach jakości BRC dedykowanych producentom żywności
PublicationW artykule przedstawiono zmiany wprowadzone w najnowszych wersjach standardu BRC Food wersja 7 i BRC/IoP wersja 5. Na podstawie danych zamieszczonych w ogólnodostępnym katalogu „BRC Global Standards Directory” dokonano oceny stopnia certyfikacji polskich przedsiębiorstw wg standardu BRC Food. Przeprowadzono analizę liczby akredytowanych jednostek certyfikujących w Polsce z uwzględnieniem stopnia ich wydajności.
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Determination of viscosity changes of protein hydrolyzate solutions depending on shear rate
Open Research DataRheological characteristics of connective tissue protein solutions were made on the basis of viscosity measurement using a Brookfield viscometer using LV SC4 - 27 spindles and shear rate of 85 s-1 (Fig. 1). Solutions of protein hydrolysates with a concentration of 2% in 0.5M acetic acid were prepared.
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Jacek Namieśnik prof. dr hab. inż.
PeopleScientific discipline: chemistryRector in 2016-2019 He was born on 10 December, 1949 in Mogilno. He graduated in 1972 at the Faculty of Chemistry at Gdańsk University of Technology, obtaining a master's degree in chemical engineering. In 1972 he started working at Gdańsk University of Technology, where in 1978 he defended his doctoral thesis and in 1985 he completed his habilitation. He was appointed an associate professor in 1991...
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COLON, Large bowel, NOS - Female, 73 - Tissue image [6080730009643911]
Open Research DataThis is the histopathological image of COLON tissue sample obtained in Medical University Gdańsk and deposited in ZMDL-GUMED. The sample image was taken using: Pannoramic 250 3DHistech slide scanner (20x magnification) and saved to DICOM format.
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Analysis
PublicationNew food products and diverse formulations containing the regulated steviol glycoside(s) as well as Stevia extracts or Stevia leaves have been brought on the global market. The upcoming multitude of such food products, but also their falsification and adulteration, does have impact on food analysis. Robust high-throughput methods that cope with different food matrices are required for food control to ensure food safety. The analysis...