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Search results for: bread quality, health safety of bread, health threats of bread, small bakeries, sanitary inspection competences, haccp
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HEALTH SAFETY OF BREAD IN SMALL BAKERIES
PublicationThe aim of the article is to present the safety and health risks in the production process of bread, supported by research in small bakeries located in the Pomeranian Voivodeship. Health safety of bread is one of the features that decide its quality. This article additionally presents other determinants influencing the quality of bread. It also demonstrates opinions showing food safety as a separate attribute of quality. The paper...
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IMPLEMENTING THE QUALITY ASSURANCE SYSTEM AND ASSURING HEALTH SAFETY IN THE LIGHT OF INCREASING BREAD QUALITY
PublicationThe article presents rules, requirements, and norms for quality management and health safety assurance systems among small and medium bakeries. This group of businesses does not have the obligation of implementing or certifying specific systems. They are, however, implemented in order to increase the quality of the bread or reach a better market position. Also, the results of a 2022 study of 53 bakeries’ implementation of individual...
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The effect of flaxseed addition on the quality and basic composition of wheat bread
Open Research DataThe dataset includes the effect of flaxseed addition on the properties of toasted bread bakery products such as basic composition, moisture content immediately after baking and after a defined time, porosity, acidity and total baking loss. The following bread variants were investigated: control bread, bread with 8% and 12% flaxseed addition and competitive...
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Optimization of Bread Production Using Neuro-Fuzzy Modelling
PublicationAutomation of food production is an actively researched domain. One of the areas, where automation is still not progressing significantly is bread making. The process still relies on expert knowledge regarding how to react to procedure changes depending on environmental conditions, quality of the ingredients, etc. In this paper, we propose an ANFIS-based model for changing the mixer speed during the kneading process. Although the...
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The effect of the flaxseed addition on the texture of wheat bread
Open Research DataThe dataset contains the results of flaxseed addition on the texture of toasted bread. The following bread variants were tested: control bread, bread with 8% and 12% linseed addition and competitive bread. Measurements were made immediately after baking and after 4 days. On the basis of data the following parameters were determined: hardness, elasticity,...
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Probiotic potential of Bacillus Isolates from Polish Bee Pollen and Bee Bread
PublicationThe main goal of this study was the evaluation of the probiotic potential of 10 Bacillus spp. strains isolated from 5 bee bread and 3 bee pollen samples. The antagonistic interaction with Staphylococcus aureus and Escherichia coli was a primary criterion for the preliminary selection of the isolates. Three out of ten strains—PY2.3 (isolated from pollen), BP20.15 and BB10.1 (both isolated from bee bread)—were found to be possible...
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Effect of Jerusalem artichoke addition on texture profile of bread
Open Research DataThe dataset contains the results of Jerusalem artichoke addition on the texture of wheat bread. The following bread variants were tested: control bread, bread with 15% and 30% Jerusalem artichoke addition. Measurements were made immediately after baking. On the basis of data, the following parameters were determined: hardness, elasticity, cohesion and...
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Health and safety training for students
e-Learning CoursesHealth and safety training is aimed at all newcoming students of Gdańsk University of Technology.
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Wheat Bread with Grape Seeds Micropowder: Impact on Dough Rheology and Bread Properties
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Antiviral activity of bee bread derived from polish apiaries.
Open Research DataBee bread is a product of fermentation of bee-collected pollen and revealed a high nutritional value. Other bee products, such as honey and propolis, are known for their antiviral activity, but bee bread is still under investigation, thus its antiviral potential is still unspecified. For investigation antiviral activity of bee bread samples, cytotoxicity...
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Production of wheat bread with spray-dried potato juice: Influence on dough and bread characteristics
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Bee Pollen and Bee Bread as a Source of Bacteria Producing Antimicrobials
PublicationThe principal objective of the study was the isolation and identification of bacteria that are present in mature bee bread (BB) and dried (ready for selling and consumption) bee pollen (BP). Obtained isolates were screened for their potential to inhibit select human pathogenic bacteria and their ability to produce enzymes of particular industrial importance. Four and five samples of BP and BB, respectively, were used for the study....
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Bee Bread Exhibits Higher Antimicrobial Potential Compared to Bee Pollen
PublicationThis study aimed at investigation of the antimicrobial potential of ethanolic extracts of bee bread (BB) and bee pollen (BP) and suspensions of these products in MHB (Mueller Hinton Broth). We covered 30 samples of BP and 19 samples of BB harvested in Polish apiaries. Slightly lower activity was observed against Gram-negative bacteria compared to Gram-positive staphylococci. BB extracts exhibited higher inhibitory potential with...
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Cadmium and lead content in gluten and gluten-free bread available on the Polish market – potential health risk to consumers
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Sensory analysis of bread samples with the addition of beetroot
Open Research DataThe data set presents the results of the sensory analysis of bread samples with the addition of beetroot, which was carried out by the sensory profiling analysis method based on the PN-ISO 11035: 1999 standard – “Sensory analysis - Identification and selection of descriptors for determining the sensory profile using multivariate methods”. The method...
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Glucose oxidase as an important yet overlooked factor determiningthe antibacterial activity of bee pollen and bee bread
PublicationBee pollen (BP) and bee bread (BB) have attracted great attention due to their biological activities including antibacterial activity. However, the mechanism of antibacterial activity is largely unknown. Therefore, we aimed to characterise the antibacterial effect of BP and BB aqueous extracts against bacterial pathogens (Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, Proteus mirabilis and Enterococcus faecalis)...
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PARTIAL WHEAT FLOUR REPLACEMENT WITH GLUTEN-FREE FLOURS IN BREAD - QUALITY, TEXTURE AND ANTIOXIDANT ACTIVITY
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Effects of Harvesting Dates on Qualitative Characteristics of Bread Wheat Cultivars
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Effect of fortification with calcium from eggshells on bioavailability, quality, and rheological characteristics of traditional Polish bread spread
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Beata Basińska dr hab.
PeopleShe is a work and organizational psychologist. Her main research interests include occupational health psychology (job-related well-being and emotions) and positive organizational behaviour. She is an active participant of the European Academy of Occupational Health Psychology, European Association of Work and Organizational Psychology, European Health Psychology Society and the Division of Health Psychology, Polish Psychological...
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Periodic health and safety training is intended for academic teachers, administrative and office positions and librarians
e-Learning CoursesPeriodic health and safety training is intended for academic teachers, administrative and office positions and librarians
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Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder
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The Effects of Morus alba L. Fortification on the Quality, Functional Properties and Sensory Attributes of Bread Stored under Refrigerated Conditions
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Low Field NMR Studies of Wheat Bread Enriched with Potato Juice During Staling
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Overview of Knowledge Management in Occupational Safety, Health, and Ergonomics
PublicationOccupational safety, health, and ergonomics (OSHE) are strategic pillars of contemporary organizations. In order to provide safer workplace, it is vital to manage the organizational knowledge, so that effective decision making along with absolute compliance to standards can be executed. The critical challenge for OSHE in modern industry is management of existing individual knowledge (experience), structure knowledge, and organizational...
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Ergonomic Aspects of Development of Architecture in the Context of Sanitary and Hygiene Safety
PublicationAbstract Ergonomics answers the need of safe development of space by creating spatial forms which help to implement the safety procedures and limit the threats involved both in ordinary use of the spaces and in case of unforeseen events. Using the knowledge of ergonomics and architecture on the basis of defining the routes of germ transmission, allows to limit the spread of those organisms. Ergonomics of developing architectural...
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Wheat bread enriched with raspberry and strawberry oilcakes: effects on proximate composition, texture and water properties
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Technological improvements in food production in the context of food quality and health safety.
PublicationW rozdziale wykazano sprzeczność pomiędzy szczytnymi celami Prawa Żywnościowego UE mającymi na celu absolutna ochronę zdrowia konsumenta a praktyką i wpływem wielkich organizacji przemysłowych skutkiem działań których, liczba dodatków do żywności z ok. 260 dozwolonych w RP przed wstąpieniem do UE wzrosła do ponad 330 wg aktów prawnych UE. Stosowanie dodatków do żywności ma przede wszystkim na celu przedłużenie okresu "shelf life"...
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Dilemmas associated with the implementation of quality management systems in Polish smaller health care units
PublicationThe article presents the considerations and recommendations for the implementation of the process-oriented quality management systems (QMS) in small health care units. As an example, the unit providing services for children with disabilities (therapy and rehabilitation) localized in northern part of Poland have been selected. The essential elements of the implementation of the quality system, taking into account the objectives...
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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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Robotics for human health and performance 03.2022
e-Learning CoursesThis course is to provide knowledge in area of biomechanics, necessary to design instrumentation for human health and performance, and automatics necessary to design simple instrumentation as well as about human-robot interface.
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Karolina Zielińska-Dąbkowska dr inż. arch.
PeopleKarolina M. Zielinska-Dabkowska, Ph.D., Eng. Arch., M. Arch., is an Assistant Professor at the Faculty of Architecture of Gdańsk University of Technology (GUT). In 2002, she completed her studies of Architecture and Urban Planning at Gdańsk University of Technology (Gdańsk Tech) and in 2004, Architectural Engineering at the University of Applied Sciences and Arts (HAWK) in Hildesheim, Germany. After graduation, she worked for several...
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LF NMR spectroscopy analysis of water dynamics and texture of Gluten-Free bread with cricket powder during storage
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Robotics for human health and performance (PG_00054982) 04.2024
e-Learning CoursesDuring this course students will be provided with the knowledge in areas of robotics and biomechanics necessary to design instrumentation for human health and performance, as well as about human-robot interface.
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An analytical approach to determine the health benefits and health risks of consuming berry juices
PublicationFood products composition analysis is a prerequisite for verification of product quality, fulfillment of regulatory enforcements, checking compliance with national and international food standards, contracting specifications, and nutrient labeling requirements and providing quality assurance for use of the product for the supplemen- tation of other foods. These aspects also apply to the berry fruit and berry juice. It also must...
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Quality improvement in health care services
PublicationW niniejszym rozdziale zaprezentowano podstawowe formy doskonalenia jakości w usługach medycznych. Zaprezentowano kluczowe metody jakie mogą być stosowane przez zakłady opieki zdrowotnej, zarówno w tzw. "leczeniu zamkniętym" - szpitale, jak i "leczeniu otwartym" - przychodnie. Dokonano również analizy podejścia systemowego do doskonalenia jakości usług medycznych wiążącego się z reformami projakościowymi w ogólnonarodowych systemach...
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Systemic analysis of a manufacturing process based on a small scale bakery
PublicationThe main aim of the article is to present two new innovative concepts of reliability of a functioning manufacturing system in the process of making bread in small-scale bakeries. Reliability is understood as one of the representations of an operator acting on specifc streams in time to - t. One of these represents the global reliability of a system as a function of parallel action of all the streams of the system in time to to...
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HEALTH-AFFIRMING EVERYDAY LANDSCAPES IN SUSTAINABLE CITY. THEORIES AND TOOLS
PublicationAs cities and urban population continue to grow, causing serious threats to public health, the development of health-affirming urban landscapes becomes even more important topic than ever before. The purpose of this paper is to answer the question which qualities of urban landscape make it the health-affirming landscape. In the first part of the paper, a concept of health-affirming landscapes and a modern approach to sustainable...
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HEALTH-AFFIRMING EVERYDAY LANDSCAPES IN SUSTAINABLE CITY. THEORIES AND TOOLS
PublicationAs cities and urban population continue to grow, causing serious threats to public health, the development of health-affirming urban landscapes becomes even more important topic than ever before. The purpose of this paper is to answer the question which qualities of urban landscape make it the health-affirming landscape. In the first part of the paper, a concept of health-affirming landscapes and a modern approach to sustainable...
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QUALITY & SAFETY IN HEALTH CARE
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Julita Wasilczuk dr hab.
PeopleBorn on 5th of April, 1965 in Gdansk. In 1987-1991 studied the economics of transport, at the University of Gdansk. At 1993 she started to work at the Faculty of Management and Economics. In 1997 received a PhD at the faculty, in 2006 habilitation at the Faculty of Management, University of Gdansk. Since 2009 Associate Professor at Gdansk University of Technology. In 2010-2012 Associate Professor of Humanistic High School at Gdansk. The...
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Grzegorz Boczkaj dr hab. inż.
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The innovative exploitation of Brassica vegetables in the health quality food production chain
PublicationIn this overview the multidirectional opportunities of innovative exploitation of chemical and biological properties of vegetables from Brassiceae family are discussed. The specific chemical composition of brassicas, as regard both nutrients and non-nutrients, renders them particularly suitable for the health food production chain, literally from field to fork. the ability of these plants to accumulate heavy metals may be utilised...
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The innovative Exploitation of Brassica Vegetables in the Health Quality Food Production Chain
PublicationIn this overview the multidirectional opportunities of innovative exploitation of chemical and biological properties of vegetables from Brassiceae family are discussed. The specific chemical composition of brassicas, as regard both nutrients and non-nutrients, renders them particularly suitable for the health food production chain, literally from field to fork. the ability of these plants to accumulate heavy metals may be utilised...
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Element analysis of bee-collected pollen and bee bread by atomic and mass spectrometry – Methodological development in addition to environmental and nutritional aspects
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Ecological and Health Effects of Lubricant Oils Emitted into the Environment
PublicationLubricating oils used in machines with an open cutting system, such as a saw or harvester, are applied in forest areas, gardening, in the household, and in urban greenery. During the operation of the device with an open cutting system, the lubricating oil is emitted into the environment. Therefore, the use of an oil base and refining additives of petroleum origin in the content of lubricants is associated with a negative impact...
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Piotr Grudowski dr hab. inż.
PeopleProfessor Dr hab. Eng. Piotr Grudowski heads the Department of Quality and Commodity Management at the Faculty of Management and Economics of Gdansk University of Technology. In the years 1987-2009 he worked at the Faculty of Mechanical Engineering of the Gdansk University of Technology, where he obtained a doctoral degree in technical sciences in the discipline of construction and operation of machines and he headed the Department...
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The Efficiency of Post‐Communist Countries’ Health Systems
PublicationHealth‐care costs are a major financial burden for the transition economies, which have experienced rapidly increasing demand for health‐care services. The former communist countries of the Central and Eastern Europe and Central Asia needed to reform the financing of their health‐care systems and make efforts to strengthen the role of primary care while limiting the role of hospital care. The growing health needs and, consequently,...
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The Quality of Air in Polish Health Resorts with an Emphasis on Health on the Effects of Benzo(a)pyrene in 2015–2019
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Road safety inspection as a tool for road safety management – the polish experience
PublicationIn Poland, road inspections were implemented in June 2014 on all national roads. Previously conducted traffic surveys mainly related to the technical condition of roads, signs and markings; other safety issues were overlooked. The main problem that occurs during inspection is an inspector’s subjective qualitative assessment which affects the classification of the sources of hazard on the road.. The paper presents an analysis of...