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The aim of the study was to determine the effect of the addition of black cumin (Nigella sativa L.) pressing waste (BCW) and black cumin seeds (BCS) on the properties of starch bread. The control bread was prepared from wheat starch (100%) with a gluten-free certificate, plantain husk (5%), and guar gum (2%). BCS and BCW were added between 0 and 10% of wheat starch. We determined the physicochemical properties, color, texture, and sensory properties of the prepared bread. Gas chromatography–mass spectrometry (GC–MS) analysis was performed to detect the phenolic compounds in the bread. The bread prepared with 6% BCS and 4% BCW had a significantly higher volume than the starch control bread did. Sensory analysis (taste) showed that BCS and BCW could be added up to 4% and 8%, respectively. The addition of BCS and BCW reduced the brightness of the crumb. A significant decrease in the L * index of the crumb was observed from 50.9 for the control bread to 34.1 and 34.0 for bread with 10% BCS and BCW, respectively. The addition of BCS and BCW decreased the hardness, elasticity, and chewiness of the starch bread crumb. Starch bread enriched with BCS and BCW was characterized by a higher content of 2-hydroxybenzoic acid, 2-hydroxyphenyl acetic acid, and 4-hydroxyphenyl acetic acid.
Renata Różyło; Jolanta Piekut; Monika Wójcik; Katarzyna Kozłowicz; Marzena Smolewska; Marta Krajewska; Marek Szmigielski; Hayat Bourekoua. Black Cumin Pressing Waste Material as a Functional Additive for Starch Bread. Materials 2021, 14, 4560 .
AMA StyleRenata Różyło, Jolanta Piekut, Monika Wójcik, Katarzyna Kozłowicz, Marzena Smolewska, Marta Krajewska, Marek Szmigielski, Hayat Bourekoua. Black Cumin Pressing Waste Material as a Functional Additive for Starch Bread. Materials. 2021; 14 (16):4560.
Chicago/Turabian StyleRenata Różyło; Jolanta Piekut; Monika Wójcik; Katarzyna Kozłowicz; Marzena Smolewska; Marta Krajewska; Marek Szmigielski; Hayat Bourekoua. 2021. "Black Cumin Pressing Waste Material as a Functional Additive for Starch Bread." Materials 14, no. 16: 4560.
The aim of the research was to develop a laboratory test stand for forming vegeburgers and to determine the carbon footprint of vegeburger production technology with the addition of frozen vegetable outgrades. This vegetable material is waste from frozen food production. During the research, unique recipes for vegeburgers fabricated of vegetable outgrades, potatoes, fiber, potato flour, salt and spices were also developed. The physicochemical properties, texture and color of vegeburgers were determined. The CO2 to kWh conversion factor, with a value of 0.765 kg CO2∙kWh−1 was used to calculate the carbon footprint. Vegeburgers obtained during the study were characterized by protein content ranging from 2.05 to 2.29 g 100 g−1, carbohydrate content from 7.27 to 10.36 g 100 g−1, fiber content ranging from 3.97 to 4.92 g 100 g−1 and fat content was at the level of 0.20–0.24 g 100 g−1. The amount of sodium did not exceed 1 g 100 g−1. The amount of disqualifying nutrients (fat, trans fat, saturated fat and cholesterol) was significantly lower compared to similar products on the market. The conducted analyses showed that the highest CO2 emission occurred during the blanching process. The proportion of this process for small productions (2.0 kg) ranged from 62% to 68%. The process of vegeburger formation had the second largest percentage in emissions and accounts for 22% to 24% for small productions (2.0 kg). The total carbon footprint was 1.09–1.13 kg CO2/kg of product, respectively, i.e., about 0.10–0.12 kg CO2 per one vegeburger. The research demonstrated that the process of producing vegeburgers from vegetable outgrades is a low-emission process compared with other agri-food technologies. Considering the above, this study allows for improvement of the management of waste from frozen food production, and is also the basis for the development of low-emission agri-food technologies.
Magdalena Wróbel-Jędrzejewska; Joanna Markowska; Agata Bieńczak; Paweł Woźniak; Łukasz Ignasiak; Elżbieta Polak; Katarzyna Kozłowicz; Renata Różyło. Carbon Footprint in Vegeburger Production Technology Using a Prototype Forming and Breading Device. Sustainability 2021, 13, 9093 .
AMA StyleMagdalena Wróbel-Jędrzejewska, Joanna Markowska, Agata Bieńczak, Paweł Woźniak, Łukasz Ignasiak, Elżbieta Polak, Katarzyna Kozłowicz, Renata Różyło. Carbon Footprint in Vegeburger Production Technology Using a Prototype Forming and Breading Device. Sustainability. 2021; 13 (16):9093.
Chicago/Turabian StyleMagdalena Wróbel-Jędrzejewska; Joanna Markowska; Agata Bieńczak; Paweł Woźniak; Łukasz Ignasiak; Elżbieta Polak; Katarzyna Kozłowicz; Renata Różyło. 2021. "Carbon Footprint in Vegeburger Production Technology Using a Prototype Forming and Breading Device." Sustainability 13, no. 16: 9093.
There has been a significant increase in the development of edible films and coatings in recent times, and this is expected to have a significant impact on the quality of fruit and vegetables in the coming years. Consumers expect fresh fruit and vegetables free from pesticide residues, with high quality, nutritional value and an extended shelf life. The application of coatings and edible films to fruits and vegetables represents an environmentally friendly approach to an innovative solution to this problem. Coatings and edible films can act as ecological and biodegradable packaging. The coating strategy involves a combination of natural biopolymers and appropriate preservation methods. The article presents the applicability, trends and perspectives of polysaccharide coatings and edible films and their impact on the quality of fruit and vegetables, providing an understanding of their main functions and benefits. Numerous studies show that natural polysaccharides are well suited for use as packaging material for fresh fruit and vegetables and can often be an important alternative to synthetic compounds. Natural polymer materials are a good barrier to oxygen and carbon dioxide; however, they are characterised by excessive solubility in the water environment, water vapour permeability and low extensibility. The properties of edible coatings can be modified by the addition of plasticisers, surfactants, cross-linkers, antimicrobial agents, functional additives, nanosilver particles or fruit and vegetable residues. The use of an electric field is also a promising technology here. The use of polysaccharides for the preparation of edible films and coatings is justified not only by the possibility of reducing the consumption of packaging made of synthetic polymer materials but also by the fact that the production of some natural polymers can be made using waste products generated during the processing of food raw materials.
Anna Kocira; Katarzyna Kozłowicz; Katarzyna Panasiewicz; Mariola Staniak; Ewa Szpunar-Krok; Paulina Hortyńska. Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review. Agronomy 2021, 11, 813 .
AMA StyleAnna Kocira, Katarzyna Kozłowicz, Katarzyna Panasiewicz, Mariola Staniak, Ewa Szpunar-Krok, Paulina Hortyńska. Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review. Agronomy. 2021; 11 (5):813.
Chicago/Turabian StyleAnna Kocira; Katarzyna Kozłowicz; Katarzyna Panasiewicz; Mariola Staniak; Ewa Szpunar-Krok; Paulina Hortyńska. 2021. "Polysaccharides as Edible Films and Coatings: Characteristics and Influence on Fruit and Vegetable Quality—A Review." Agronomy 11, no. 5: 813.
Biostimulants are preparations that favorably impact the growth, development, and yield of plants. The research objective was to examine the effect of the frequency of use of Kelpak, Terra Sorb Complex and Fylloton biostimulants on improving the yield and nutritional properties of beans. Been seeds (variety Oczko) were sown in the first week of May in 2015, 2016, and 2017. During the growing season, Fylloton (1%), Terra Sorb Complex (0.5%), and Kelpak (1%) biostimulants were applied by single (BBCH 12-13) and double spraying of plants (BBCH 12-13, BBCH 61). All variants of treatment with biostimulants were compared with the control. Single application of Kelpak had a positive effect on increasing the number of pods. The double application of Kelpak increased the number and yield of seeds and protein contents. Double application of Fylloton increased the number of seeds, and application of Terra Sorb Complex increased the protein content in the beans. Application of all biostimulants increased the flavonoid content. Biostimulants containing seaweed (Kelpak–Ecklonia maxima extract) or amino-acid extracts (Fylloton–Ascophyllum nodosum extract and amino acids or Terra Sorb Complex–amino acids) increased the seed yield, while improving its quality by increasing the content of protein, polyphenols, and flavonoids. It was found that the double application of Kelpak biostimulant stimulated the yield and quality of beans to a greater extent.
Anna Kocira; Joanna Lamorska; Rafał Kornas; Natalia Nowosad; Marzena Tomaszewska; Danuta Leszczyńska; Katarzyna Kozłowicz; Sylwester Tabor. Changes in Biochemistry and Yield in Response to Biostimulants Applied in Bean (Phaseolus vulgaris L.). Agronomy 2020, 10, 189 .
AMA StyleAnna Kocira, Joanna Lamorska, Rafał Kornas, Natalia Nowosad, Marzena Tomaszewska, Danuta Leszczyńska, Katarzyna Kozłowicz, Sylwester Tabor. Changes in Biochemistry and Yield in Response to Biostimulants Applied in Bean (Phaseolus vulgaris L.). Agronomy. 2020; 10 (2):189.
Chicago/Turabian StyleAnna Kocira; Joanna Lamorska; Rafał Kornas; Natalia Nowosad; Marzena Tomaszewska; Danuta Leszczyńska; Katarzyna Kozłowicz; Sylwester Tabor. 2020. "Changes in Biochemistry and Yield in Response to Biostimulants Applied in Bean (Phaseolus vulgaris L.)." Agronomy 10, no. 2: 189.
The present research attempts to characterize the effect of low temperatures, and the moisture content of maize (Kosmo 230) meant for sowing on its energy and capacity to germinate. Seeds were moistened to varying degrees and stored under various conditions; then, their germination energy and capacity were assessed. Sowing material with 15% moisture content showed slightly declined germination ability when stored at −25–−20 °C for over three days, while the storage of seeds with a 25 and 30% moisture content at −5–0 °C for 1–3 days had the effect of seed conditioning. Seedlings obtained from conditioned seeds showed sustainability characterized by faster growth, and demonstrated nearly twice the size as other plants. Warehousing and storage of maize grains with a 11.12% moisture content at temperatures up to −25 °C did not significantly affect seed germination capacity or energy, irrespective of storage time.
Marek Domin; Franciszek Kluza; Dariusz Góral; Sybilla Nazarewicz; Katarzyna Kozłowicz; Marek Szmigielski; Beata Ślaska-Grzywna. Germination Energy and Capacity of Maize Seeds Following Low-Temperature Short Storage. Sustainability 2019, 12, 46 .
AMA StyleMarek Domin, Franciszek Kluza, Dariusz Góral, Sybilla Nazarewicz, Katarzyna Kozłowicz, Marek Szmigielski, Beata Ślaska-Grzywna. Germination Energy and Capacity of Maize Seeds Following Low-Temperature Short Storage. Sustainability. 2019; 12 (1):46.
Chicago/Turabian StyleMarek Domin; Franciszek Kluza; Dariusz Góral; Sybilla Nazarewicz; Katarzyna Kozłowicz; Marek Szmigielski; Beata Ślaska-Grzywna. 2019. "Germination Energy and Capacity of Maize Seeds Following Low-Temperature Short Storage." Sustainability 12, no. 1: 46.
Considering the need for sustainable development in packaging production and environmental protection, a material based on lyophilized protein structures intended for frozen food packaging was produced and its selected thermophysical properties were characterized. Analyses of density, thermal conductivity and thermal diffusivity were performed and strength tests were carried out for lyophilized protein structures with the addition of xanthan gum and carboxymethyl cellulose. Packagings were made of new materials for their comparative assessment. Then, the surface temperature distribution during thawing of the deep-frozen product inside the packaging was tested. In terms of thermal insulation capacity, the best properties were obtained for sample B4 with a thermal conductivity of λ = 0.06 W∙(mK)−1), thermal capacity C = 0.29 (MJ∙(m3K)−1) and thermal diffusivity a = 0.21 (mm2∙s−1). The density and hardness of the obtained lyophilized protein structures were significantly lower compared to foamed polystyrene used as a reference material. Thermal imaging analysis of the packaging showed the occurrence of local freezing. Lyophilized protein structures obtained from natural ingredients meet the needs of consumers and are environmentally friendly. These were made in accordance with the principles of sustainable development and can be an alternative material used for the production of frozen food packaging.
Katarzyna Kozłowicz; Sybilla Nazarewicz; Dariusz Góral; Anna Krawczuk; Marek Domin. Lyophilized Protein Structures as an Alternative Biodegradable Material for Food Packaging. Sustainability 2019, 11, 7002 .
AMA StyleKatarzyna Kozłowicz, Sybilla Nazarewicz, Dariusz Góral, Anna Krawczuk, Marek Domin. Lyophilized Protein Structures as an Alternative Biodegradable Material for Food Packaging. Sustainability. 2019; 11 (24):7002.
Chicago/Turabian StyleKatarzyna Kozłowicz; Sybilla Nazarewicz; Dariusz Góral; Anna Krawczuk; Marek Domin. 2019. "Lyophilized Protein Structures as an Alternative Biodegradable Material for Food Packaging." Sustainability 11, no. 24: 7002.
Dariusz Góral; Franciszek Kluza; Katarzyna Kozłowicz. Spouted Bed and Jet Impingement Fluidization in Food Industry. Heat Transfer - Models, Methods and Applications 2018, 1 .
AMA StyleDariusz Góral, Franciszek Kluza, Katarzyna Kozłowicz. Spouted Bed and Jet Impingement Fluidization in Food Industry. Heat Transfer - Models, Methods and Applications. 2018; ():1.
Chicago/Turabian StyleDariusz Góral; Franciszek Kluza; Katarzyna Kozłowicz. 2018. "Spouted Bed and Jet Impingement Fluidization in Food Industry." Heat Transfer - Models, Methods and Applications , no. : 1.
The data available in literature concerning thermal conductivity and volumetric specific heat values of plant products show substantial discrepancies that arise not only from their varying moisture content or temperature at measurement. Hence, a quick, low cost field and lab method to determine these characteristics of plant material proves to be essential. Application of the line heat pulse method (LHPM) seems to be the optimal solution for the problem. The paper presents the study on the measurement accuracy results related to these properties of selected fruits and vegetables measured by means of a two-needle probe at the range of its positive and negative temperatures of foodstuff. It was found that the LHPM is applicable for quick measurement of thermal conductivity and volumetric specific heat over the positive temperatures. Agreement between the predicted and measured values is statistically significant. In the case of thermal conductivity at the phase transition, the measured values and those calculated differ significantly. Notably, the values of thermal conductivity and volumetric specific heat provided by the line heat pulse method and the values computed at the temperature range below the phase change agree to a great extent.
Katarzyna Kozłowicz; Dariusz Goral; Franciszek Kluza; Małgorzata Góral; Dariusz Andrejko. Experimental determination of thermophysical properties by line heat pulse method. Journal of Food Measurement and Characterization 2018, 12, 2524 -2534.
AMA StyleKatarzyna Kozłowicz, Dariusz Goral, Franciszek Kluza, Małgorzata Góral, Dariusz Andrejko. Experimental determination of thermophysical properties by line heat pulse method. Journal of Food Measurement and Characterization. 2018; 12 (4):2524-2534.
Chicago/Turabian StyleKatarzyna Kozłowicz; Dariusz Goral; Franciszek Kluza; Małgorzata Góral; Dariusz Andrejko. 2018. "Experimental determination of thermophysical properties by line heat pulse method." Journal of Food Measurement and Characterization 12, no. 4: 2524-2534.
Gelatine gels modified by hydrated paper pulp (PP), ground extruded starch (ES) and hydrogel balls (HGB) were formed so that after the crosslinking process, the plates of suitable thickness could be obtained. Then the material was freeze-dried and the obtained porous gelatine structures as well as styrofoam (XPS) as the reference material were tested for thermal conductivity and bending. The temperature fields were examined during the thawing process of products placed inside the test packagings with modified gelatine structures and polystyrene as well as temperature field profile on outer surface of these packs. The studied materials resemble styrofoam in terms of thermal insulation and exhibited medium thermal conductivity ranging between 0.047 and 0.081 [W·(mK)-1]. The bending strength of the materials under investigation proved higher than that of styrofoam and this fact supports their applicability as an alternative for frozen agricultural products packages.
Katarzyna Kozłowicz; Franciszek Kluza; Dariusz Góral; Piotr Nakonieczny; Maciej Combrzyński. Modified gelatine structures as packaging material for frozen agricultural products. BIO Web of Conferences 2018, 10, 02012 .
AMA StyleKatarzyna Kozłowicz, Franciszek Kluza, Dariusz Góral, Piotr Nakonieczny, Maciej Combrzyński. Modified gelatine structures as packaging material for frozen agricultural products. BIO Web of Conferences. 2018; 10 ():02012.
Chicago/Turabian StyleKatarzyna Kozłowicz; Franciszek Kluza; Dariusz Góral; Piotr Nakonieczny; Maciej Combrzyński. 2018. "Modified gelatine structures as packaging material for frozen agricultural products." BIO Web of Conferences 10, no. : 02012.
The following strains of bacteria: Lactobacillus rhamnosus B 442, Lactobacillus rhamnosus 1937, and Lactococcus lactis JBB 500 were enriched with magnesium ions using Pulsed Electric Fields. The potentially probiotic strains were added to the mixture in the DVS process and applied for the production of ice cream which were then analyzed physicochemically and microbiologically. Results showed that addition of bacteria enriched with magnesium did not change chemical parameters of the ice cream and did not affect the freezing process, meltability, and hardness. No significant differences were noted in colour of the samples. The ice cream with addition of bacteria enriched with magnesium had higher adhesiveness. The results of viability determination showed that the total number of microorganisms in the ice cream was higher than in the starter cultures. Viability of the bacteria enriched with magnesium in the obtained ice cream was lower in comparison to the control samples.
Małgorzata Góral; Katarzyna Kozłowicz; Urszula Pankiewicz; Dariusz Góral. Magnesium enriched lactic acid bacteria as a carrier for probiotic ice cream production. Food Chemistry 2018, 239, 1151 -1159.
AMA StyleMałgorzata Góral, Katarzyna Kozłowicz, Urszula Pankiewicz, Dariusz Góral. Magnesium enriched lactic acid bacteria as a carrier for probiotic ice cream production. Food Chemistry. 2018; 239 ():1151-1159.
Chicago/Turabian StyleMałgorzata Góral; Katarzyna Kozłowicz; Urszula Pankiewicz; Dariusz Góral. 2018. "Magnesium enriched lactic acid bacteria as a carrier for probiotic ice cream production." Food Chemistry 239, no. : 1151-1159.
Katarzyna Kozłowicz; Marta Zalewska-Korona; Dariusz Góral; Małgorzata Góral; Ewa Jabłońska-Ryś; Franciszek Kluza; Agnieszka Wójtowicz. Wpływ obróbki cieplnej na barwę i właściwości antyoksydacyjne róż i łodygi brokułu. Zeszyty Problemowe Postępów Nauk Rolniczych 2017, 28 -38.
AMA StyleKatarzyna Kozłowicz, Marta Zalewska-Korona, Dariusz Góral, Małgorzata Góral, Ewa Jabłońska-Ryś, Franciszek Kluza, Agnieszka Wójtowicz. Wpływ obróbki cieplnej na barwę i właściwości antyoksydacyjne róż i łodygi brokułu. Zeszyty Problemowe Postępów Nauk Rolniczych. 2017; (590):28-38.
Chicago/Turabian StyleKatarzyna Kozłowicz; Marta Zalewska-Korona; Dariusz Góral; Małgorzata Góral; Ewa Jabłońska-Ryś; Franciszek Kluza; Agnieszka Wójtowicz. 2017. "Wpływ obróbki cieplnej na barwę i właściwości antyoksydacyjne róż i łodygi brokułu." Zeszyty Problemowe Postępów Nauk Rolniczych , no. 590: 28-38.
The study investigated the use of impingement methods for cooling of fruits and vegetables. Raw materials were cooled in air at 0°C temperature flowing from nozzles of 0.02 m diameter with speed in the range of 10–51 ms−1 and for comparing, in the water at the same temperature. Raw mass change, value of heat transfer coefficient in the system and the cooling time were analyzed. The mass losses are dependent on air velocity at the nozzles exit, increase in the cooling air velocity permits a reduction in the losses. The mean value of heat transfer coefficient were found within the 12–44 W(m2 K)−1 range. It was found that the impingement method can be used for rapid cooling of fruits and vegetables, characterizing the process parameters comparable to the cooling of water.
Dariusz Góral; Franciszek Kluza; Katarzyna Kozłowicz. Assessment of Heat Transfer and Mass Change During Fruits and Vegetables Impingement Pre-Cooling. International Journal of Food Engineering 2014, 10, 183 -189.
AMA StyleDariusz Góral, Franciszek Kluza, Katarzyna Kozłowicz. Assessment of Heat Transfer and Mass Change During Fruits and Vegetables Impingement Pre-Cooling. International Journal of Food Engineering. 2014; 10 (1):183-189.
Chicago/Turabian StyleDariusz Góral; Franciszek Kluza; Katarzyna Kozłowicz. 2014. "Assessment of Heat Transfer and Mass Change During Fruits and Vegetables Impingement Pre-Cooling." International Journal of Food Engineering 10, no. 1: 183-189.
Katarzyna Kozłowicz; Franciszek Kluza; Dariusz Góral. EFFECT OF FREEZING METHOD ON DRIP LOSS AND HARDNESS OF GELATINE GELS MADE IN DIFFERENT ENVIRONMENTS. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality 2013, 5, 1 .
AMA StyleKatarzyna Kozłowicz, Franciszek Kluza, Dariusz Góral. EFFECT OF FREEZING METHOD ON DRIP LOSS AND HARDNESS OF GELATINE GELS MADE IN DIFFERENT ENVIRONMENTS. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality. 2013; 5 (90):1.
Chicago/Turabian StyleKatarzyna Kozłowicz; Franciszek Kluza; Dariusz Góral. 2013. "EFFECT OF FREEZING METHOD ON DRIP LOSS AND HARDNESS OF GELATINE GELS MADE IN DIFFERENT ENVIRONMENTS." Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality 5, no. 90: 1.
Katarzyna Kozłowicz; Franciszek Kluza. Gel products properties influenced by freezing in different conditions. International Journal of Refrigeration 2012, 35, 1715 -1721.
AMA StyleKatarzyna Kozłowicz, Franciszek Kluza. Gel products properties influenced by freezing in different conditions. International Journal of Refrigeration. 2012; 35 (6):1715-1721.
Chicago/Turabian StyleKatarzyna Kozłowicz; Franciszek Kluza. 2012. "Gel products properties influenced by freezing in different conditions." International Journal of Refrigeration 35, no. 6: 1715-1721.