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Wyniki wyszukiwania dla: 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
PublikacjaThe 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
PublikacjaThe 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
Dane BadawczeThe 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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The effect of the flaxseed addition on the texture of wheat bread
Dane BadawczeThe 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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Optimization of Bread Production Using Neuro-Fuzzy Modelling
PublikacjaAutomation 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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Effect of Jerusalem artichoke addition on texture profile of bread
Dane BadawczeThe 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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In Silico Safety Assessment of Bacillus Isolated from Polish Bee Pollen and Bee Bread as Novel Probiotic Candidates
PublikacjaBacillus species isolated from Polish bee pollen (BP) and bee bread (BB) were characterized for in silico probiotic and safety attributes. A probiogenomics approach was used, and in-depth genomic analysis was performed using a wide array of bioinformatics tools to investigate the presence of virulence and antibiotic resistance properties, mobile genetic elements, and secondary metabolites. Functional annotation and Carbohydrate-Active...
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Health and safety training for students
Kursy OnlineHealth and safety training is aimed at all newcoming students of Gdańsk University of Technology.
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Probiotic potential of Bacillus Isolates from Polish Bee Pollen and Bee Bread
PublikacjaThe 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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Antiviral activity of bee bread derived from polish apiaries.
Dane BadawczeBee 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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Investigation of the antimicrobial potential and microbiota of bee pollen and bee bread derived from Polish apiaries
PublikacjaThe phenomenon of resistance of microorganisms to antibiotics is becoming one of the greatest challenges of modern medicine. At the same time, the number of new antibiotics introduced into clinical practice is decreasing. This creates the need to search for new, effective, non-antibiotic methods of combating and preventing infectious diseases. Over the last two decades, there has been renewed interest in the antimicrobial potential...
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Wheat Bread with Grape Seeds Micropowder: Impact on Dough Rheology and Bread Properties
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Sensory analysis of bread samples with the addition of beetroot
Dane BadawczeThe 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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Bee Pollen and Bee Bread as a Source of Bacteria Producing Antimicrobials
PublikacjaThe 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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Production of wheat bread with spray-dried potato juice: Influence on dough and bread characteristics
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Bee Bread Exhibits Higher Antimicrobial Potential Compared to Bee Pollen
PublikacjaThis 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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Effect of Starch Substitution by Buckwheat Flour on Gluten-Free Bread Quality
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Glucose oxidase as an important yet overlooked factor determiningthe antibacterial activity of bee pollen and bee bread
PublikacjaBee 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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Periodic health and safety training is intended for academic teachers, administrative and office positions
Kursy OnlinePeriodic health and safety training is intended for academic teachers, administrative and office positions
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BEAN STARCH AS INGREDIENT FOR GLUTEN-FREE BREAD
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EFFECT OF CALCIUM CASEINATE AND CALCIUM CITRATE ON QUALITY AND TECHNOLOGICAL PARAMETERS OF GLUTEN-FREE BREAD
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Beata Basińska dr hab.
OsobyPsycholożka pracy i organizacji. Jej główne zainteresowania to psychologia zdrowia w pracy (dobrostan i emocje) i pozytywne zachowania organizacyjne. Jest aktywną członkinią the European Academy of Occupational Health Psychology (EAOHP), European Association of Work and Organizational Psychology (EAWOP), European Health Psychology Society (EHPS) i sekcji psychologii zdrowia Polskiego Towarzystwa Psychologicznego (PTP).
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PARTIAL WHEAT FLOUR REPLACEMENT WITH GLUTEN-FREE FLOURS IN BREAD - QUALITY, TEXTURE AND ANTIOXIDANT ACTIVITY
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Effect of whole amaranth flour on bread properties and nutritive value
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ACID whey concentrated by ultrafiltration a tool for modeling bread properties
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Effects of Harvesting Dates on Qualitative Characteristics of Bread Wheat Cultivars
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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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Effect of fortification with calcium from eggshells on bioavailability, quality, and rheological characteristics of traditional Polish bread spread
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Antioxidant Properties of Dark Wheat Bread with Exogenous Addition of Buckwheat Flour
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Effect of buckwheat flour on microelements and proteins contents in gluten-free bread
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Overview of Knowledge Management in Occupational Safety, Health, and Ergonomics
PublikacjaOccupational 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
PublikacjaAbstract 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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Application of Broccoli Leaf Powder in Gluten-Free Bread: An Innovative Approach to Improve Its Bioactive Potential and Technological Quality
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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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Nutritional Value and Biological Activity of Gluten-Free Bread Enriched with Cricket Powder
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Technological improvements in food production in the context of food quality and health safety.
PublikacjaW 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
PublikacjaThe 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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Robotics for human health and performance 03.2022
Kursy OnlineThis 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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THE MOULDING OF TECHNOLOGICAL PROPERTIES AND QUALITY OF BREAD BY ADDING INDUSTRIALLY PRODUCED CONCENTRATE OF ACID-WHEY OBTAINED DURING THE MAKING OF COTTAGE CHEESE
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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 organic calcium supplements on the technological characteristic and sensory properties of gluten-free bread
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Breadmaking performance and technological characteristic of gluten-free bread with inulin supplemented with calcium salts
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Impact of the addition of resistant starch from modified pea starch on dough and bread performance
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Application of Dairy Proteins as Technological and Nutritional Improvers of Calcium-Supplemented Gluten-Free Bread
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Low Field NMR Studies of Wheat Bread Enriched with Potato Juice During Staling
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Karolina Zielińska-Dąbkowska dr inż. arch.
OsobyKarolina M. Zielinska-Dabkowska (dr inż. arch., Dipl.-Ing. Arch.[FH]) jest adiunktem na Wydziale Architektury Politechniki Gdańskiej. W roku 2002 ukończyła studia na Wydziale Architektury i Urbanistyki Politechniki Gdańskiej a w 2004 inżynierii architektonicznej na HAWK Hochschule für angewandte Wissenschaft und Kunst Hildesheim w Niemczech. Po studiach pracowała dla kilku firm o światowej renomie w Berlinie, Londynie, Nowym Jorku...
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Defining Whole Grain Sorghum Flour and Water Levels to Improve Sensory and Nutritional Quality of Gluten-Free Bread—A Factorial Design Approach
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Robotics for human health and performance (PG_00054982) 04.2024
Kursy OnlineDuring 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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Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat‐enhanced gluten‐free bread
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