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1

Przegląd metod otrzymywania aromatów stosowanych do aromatyzowania żywności

100%
Bogacz-Radomska L., Pietkiewicz J.
Prace Naukowe Uniwersytetu Ekonomicznego we Wrocławiu. Nauki Inżynierskie i Technologie
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2009
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nr 1(57)
2
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UVA radiation enhancement of beta-carotene yields in Rhodotorula mucilaginosa

100%
Bogacz-Radomska L., Harasym J.
Nauki Inżynierskie i Technologie
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2016
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nr 3(22)
The influence of UVA and VIS radiation on the β-carotene biosynthesis by yeast Rhodotorula mucilaginosa was studied. The impact of radiation characteristic on biomass growth, substrate consumption and β-carotene production in submerged batch culture in bioreactor was studied. Three different types of light sources were used in the experiment: VIS – 15 W, wavelength range from 400 to 800 nm, the largest emission at 420 nm; UVA – 18 W, blue light, wavelength range of 350 to 430 nm, the largest emission at 370 nm; UVA – 20 W, wavelength range from 350 to 575 nm, the largest emission at 350 nm. In cultures conducted with UVA – 18 W radiation the highest β-carotene and carotenoids cellular concentration were achieved, respectively 63.20 μg/gd.w. and 0.97 mg/gd.w.. In cultures subject to VIS radiation a lower β-carotene concentration at 43.60 μg/gd.w. and the total carotenoids concentration at 0.83 mg/gd.w. was obtained. The ultraviolet radiation with the emission peak of radiation at 370 nm promoted the β-carotene and carotenoids production in yeast Rhodotorula mucilaginosa.
3
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Znaczenie przypraw w żywieniu człowieka

100%
Orkusz A., Bogacz-Radomska L.
Nauki Inżynierskie i Technologie
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2017
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nr 4(27)
4
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Biosynteza beta-karotenu i karotenoidów z udziałem drożdży Rhodotorula spp. – przegląd badań

100%
Bogacz-Radomska L., Harasym J.
Nauki Inżynierskie i Technologie
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2017
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nr 4(27)
5
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Vegetable as a source of carotenoids

100%
Bogacz-Radomska L., Harasym J.
Nauki Inżynierskie i Technologie
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2016
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nr 4(23)
Plants are rich and still unexploited sources of bioactive compounds, attractive for their therapeutic properties and as the raw material for the formulation of pharmaceutical and food products. The colour of the plants, especially comestibles as vegetables or fruits, results from chemical compounds whose metabolic activity is the aim of many studies nowadays. The carotenoids, a group of organic compounds with an unsaturated skeleton of hydrocarbons, results in the colours of yellow, orange and red. Having antioxidant activity and, for some of them, being the precursors to vitamin A in the animal organisms are willingly used in very different medical applications. The article describes the current state of knowledge regarding the types and quantities of carotenoids in vegetables, the advancement of knowledge of their metabolic impact, their possible applications in medicine, as well as the desired directions for further research. Also, the scope of their industrial use and the prospects of carotenoids’ market development are included. This work is carried out in the framework of the COST Action – EUROCAROTEN CA15136, with the aim of the exchange and development of knowledge between European researchers working on carotenoids.
6
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Colorants in foods - from past to present

100%
Harasym J., Bogacz-Radomska L.
Nauki Inżynierskie i Technologie
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2016
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nr 3(22)
Consumer expectations toward food products are changing due to the development of the food industry and new technologies. The growing knowledge in the field of health impact of natural and artificial colorants added to food results in an awaking interest of natural dyes among researchers, producers and consumers. Food colour plays a fundamental role in identifying the quality of food, so it is associated with the sensory quality of food products. In this paper the different types of colorants, their production methods and the evolution of these methods were characterized.
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Change in food perception - from traditional to functional food

100%
Harasym J., Bogacz-Radomska L.
Nauki Inżynierskie i Technologie
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2016
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nr 4(23)
In a changing world, the concept of food also is also undergoing numerous changes. Along with the progress of civilization, the expansion of knowledge, the industrial revolution and the novel processing and preservation techniques, the role of food in Western societies has taken on a whole new meaning. Currently, the global market for functional foods is valued at 34 billion euro, which means that for a long time yet in Western civilization the prospective earnings will shape the consumer habits. It is widely recognized that the consumption of functional foods is a remedy for the overwhelming number of cases of civilization diseases that are directly related to lifestyle. The aim of this study was to discuss changes in the methods of food processing and the impact of public awareness of the health effects of processed foods on the characteristics of food products.
8

43. doroczna konferencja o drożdżach

100%
Bogacz-Radomska L., Harasym J.
Przemysł Fermentacyjny i Owocowo-Warzywny
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2016
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tom 60
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nr 12
9

Krzyżówki drożdży browarniczych. Cz.4. Przemysłowo użyteczne fenotypy krzyżówek międzygatunkowych

81%
Harasym J., Podeszwa T., Bogacz-Radomska L.
Przemysł Fermentacyjny i Owocowo-Warzywny
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2018
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tom 62
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nr 04
Genomes and their function in newly created brewery yeast hybrids are still an area of intensive and pioneering research. The stability of the resulting hybridization genom is a key element for their further functioning. This feature depends not only on de novo hybrids creation technology, but also on environmental conditions in which they grow and develop.
10
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Integracja obszarów wiedzy inżynierskiej i ekonomicznej w procesie kształcenia na przykładzie kierunku zarządzanie i inżynieria produkcji

81%
Bogacz-Radomska L., Nowosielski K., Walaszczyk E.
Folia Pomeranae Universitatis Technologiae Stetinensis. Oeconomica
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2017
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tom 87
11

Krzyżówki drożdży browarniczych. 1. Historia, stan obecny i perspektywy

81%
Harasym J., Podeszwa T., Bogacz-Radomska L.
Przemysł Fermentacyjny i Owocowo-Warzywny
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2017
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tom 61
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nr 07
The knowledge about the genome of brewing yeast, their origin as well as the potential for further development is still very limited. Bottom fermentation yeasts have revolutionized the alcoholic fermentation process of beer, allowing the appearance of lager beer – with a completely different flavor than the ale beer produced so far. This different technological characteristic was due to the use of brewing yeast with a new phenotype – among others – tolerant of low temperatures. These came out to be interspecific hybrid with a new set of features that directly translated into the possibility of obtaining different products.
12

Krzyżówki drożdży browarniczych. Cz. 2. Tworzenie i wykorzystanie krzyżówek międzygatunkowych w browarnictwie

81%
Harasym J., Podeszwa T., Bogacz-Radomska L.
Przemysł Fermentacyjny i Owocowo-Warzywny
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2017
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tom 61
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nr 09
Designed hybridization of brewer’s yeast in order to obtain desired characteristics of technology had already been conducted in the last century. However, full knowledge of the genome and origin of brewer’s yeast has made it possible to make dedicated attempts to generate both inter- and intraspecific hybrids. The effectiveness of hybridization is limited by the characteristics of parental strains. Low sporulation and poor viability. To improve crossing efficiency the techniques of protoplasts fusion or rare-mating are applied.
13

Krzyżówki drożdży browarniczych. Cz.3. Przemysłowo użyteczne fenotypy krzyżówek międzygatunkowych

81%
Harasym J., Podeszwa T., Bogacz-Radomska L.
Przemysł Fermentacyjny i Owocowo-Warzywny
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2018
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tom 62
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nr 02
Industrial practice in the brewing industry distinguishes specific - industrially useful phenotypes of brewing yeasts. Economically significant features characterizing these strains are aroma production, low temperature tolerance or the use of carbohydrates available in wort. These features in yeast are closely related to the genotype and its ploidity.which opens wide possibilities to changewith hybridization techniques. In addition, the heterosis phenomenon enables the enhancement of certain features in resulting hybrids.
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