Katarzyna Polanowska

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Asistant Professor

University of Life Sciences in Poznań

Poland

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About

Katarzyna Polanowska is an Assistant Professor at the University of Life Sciences in Poznań, Poland. Her research focuses on food science, particularly the chemical and bioactive changes during fermentation processes, the antioxidant capacity of various food ingredients, and the nutritional characteristics of plant-based products. Recent publications include studies on the fermentation of hemp pressed cake, protein fractions from flaxseed, and the impact of processing methods on the nutritional value of soy products.

Recent Grants

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Characteristic of protein changes in fava beans during bioconversion by Rhizopus oligosporus, which increases the content of neurotransmitter precursor L-3,4-dihydroxyphenylalanine

Open Date: 2017-08-01

Close Date: 2020-08-01

Articles (8)

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2025

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2023

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2022

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2022

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2022

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2021

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2021

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2020

Collaborators (15)

Bartosz Kruszewski

assistant professor (adjunct)

Warsaw University of Life Sciences

POLAND

Katarzyna Polanowska

Research Interests

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Contact this professor

About

Recent Grants

Articles (8)

Chemical and bioactive changes during fermentation and in vitro digestion of hemp pressed cake using Rhizopus oligosporus

Protein Fractions from Flaxseed: The Effect of Subsequent Extractions on Composition and Antioxidant Capacity

Effect of Spirulina (<i>Arthrospira platensis</i>) Supplementation on Physical and Chemical Properties of Semolina (<i>Triticum durum</i>) Based Fresh Pasta

The Effect of Yogurt and Kefir Starter Cultures on Bioactivity of Fermented Industrial By-Product from Cannabis sativa Production—Hemp Press Cake

Effect of different processing methods on isoflavone content in soybeans and soy products

Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics

Carob kibbles as an alternative raw material for production of kvass with probiotic potential

Effect of tempe fermentation by three different strains of Rhizopus oligosporus on nutritional characteristics of faba beans

Collaborators (15)

Bartosz Kruszewski

Maciej Jarzebski

Mariusz Slachcinski

Jacek Lewandowicz

Marianna Raczyk

Marcin Nowicki

Katarzyna Waszkowiak

Kinga Mazurkiewicz-Zapałowicz

Iga Rybicka

Joanna Sadowska

Łukasz Łopusiewicz

Maria Różańska

Tomasz Piechota

Wojciech Smułek

Pawel Jezowski

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