Anna Mikulec

• University of Applied Science in Nowy

Featured Application The obtained results may, to some extent, facilitate the classification of honeys according to their origin and antioxidant activity. They may also contribute to more precise conclusions about the health-promoting properties of the product. Abstract In this study, the physicochemical and antioxidant properties of 19 honey samp...

Growing consumer awareness encourages food producers to look for new fortifying additives for muffins. One such additive may be the polysaccharide fraction residue after starch isolation from unripe apples, as they are a source of many bioactive compounds. The aim of the study was to examine the effect of the addition of the polysaccharide fraction...

Purpose: The purpose of the study was to identify variables influencing consumer interest in natural foods among a selected group of Pomeranian consumers. Design/methodology/approach: The research instrument was a survey questionnaire administered through the CAWI method using Google forms. The survey was conducted in a group of 403 respondents in...

Background. According to the literature, despite the growing production and increased range of “light” foods, interest in this food range is not increasing. The aim of the study was to determine whether intentions to purchase “light” foods were associated with the following psychosocial indicators: attitudes towards health, attitudes towards the en...

This study addresses a research gap by examining the attitudes and interest of young Polish consumers in new foods containing insects. The results of the survey, which are presented in this article, were obtained as part of an inter-university project conducted at five Polish higher education institutions (N = 1063). The survey was conducted using...

In this work, the type of fermentation and baking technology used to make hemp bread was investigated. The physicochemical composition of flour and bread, the protein nutritional quality, fatty acids profile, texture, consumer acceptance, analysis of volatile compounds using an electronic nose and chemical compounds using an electronic tongue were...

Background. The use of edible insects as a food source for humans creates numerous demographic, environmental, economic and ethical challenges for societies. The consumption of food containing edible insects in its composition requires, first and foremost, its acceptance by consumers. The aim of the study was to determine whether the attitudes and...

Background. Insect consumption (entomophagy) is increasingly becoming the focus of attention, not only for economic reasons, but also due to environmental and health benefits. Achieving environmentally sustainable food security is one of the greatest global challenges today. A wide range of edible insect species, which are rich in protein, fat, min...

Purpose: This study aimed to determine whether the lifestyles of young consumers (students) in Poland can influence their attitudes towards foods containing edible insects. Design/methodology/approach: The empirical survey was conducted via an online platform (CAWI) among 749 students in Poland in 2023. Findings: Most lifestyle determinants (commit...

Purpose: The objective of this study was to determine whether the lifestyles of young consumers in Poland (Generation Z) are associated with their preferences regarding the attributes of foods with edible insects, and whether they can influence their willingness to consume new, innovative foods with edible insects. Design/methodology/approach: The...

The consumption of insects (entomophagy) is attracting attention for economic, environmental and health reasons. The wide range of edible insect species, rich in protein, fat, minerals, vitamins and fibre, can play an important role in addressing global food insecurity. However, consumer acceptance remains a major barrier to the adoption of insects...

To achieve an understanding of consumers and their behaviour it is essential to plan and execute an effective programme of action for any business, enabling it to influence consumer choices. Many factors make up the totality of consumer behaviour, but through this diversity the market develops, creates new facilities, adapts to needs and produces n...

The marketing of insect-derived protein has led to the development of respective legal regulations on such insects-based foods in the European Union. Despite the interest in the area of insect-based food, European researchers have paid relatively little attention to consumer attitudes and behaviors towards such products or the factors that may affe...

Purpose: To assess the frequency of food intake as a source of dietary fibre and saturated fatty acid intake in terms of preventive health care for women and men of the baby boomer (BB), X, Y, and Z generations. Design/methodology/approach: The research instrument was a survey questionnaire administered through the computer-assisted web interviewin...

Background. Nutrition is one of the most important lifestyle factors that can affect health and disease development. Eating behavior that takes into account proper hygiene habits can be an effective method of preventing most food-borne diseases. With the dynamic development of global food markets and the increased availability of food, especially i...

Purpose: This study aimed to determine whether the lifestyles of young consumers (students) in Poland can influence their attitudes towards foods containing edible insects. Design/methodology/approach: The empirical survey was conducted via an online platform (CAWI) among 749 students in Poland in 2023. Findings: The younger consumers, namely stude...

The aim of the study was to assess the dietary habits of adolescents aged 15–18 years, including thefrequency of consumption of products that are an important source of dietary fibre, saturated fatty acids andproducts containing nutrients recommended for the prevention of depression, as well as the self-assessmentof the study group regarding the fr...

The present study aimed to identify declared patterns of ideal appearance among students at selected higher education institutions in Poland. In the present study, we set out to identify the body image and the propensity to change it. In order to achieve the goal of the study, a nationwide survey was carried out using a voluntary diagnostic survey....

The chemical composition, antioxidant properties, and sensory aspects of sponge cakes with the addition of flours from edible insects (buffalo worm, cricket, and mealworm) were evaluated. The addition of edible-insect flours increased the protein, fat, and dietary fiber content in all cases. The utilization of edible insects demonstrated a notable...

S u m m a r y Background. The time of studies and the change in the social environment resulting from taking up education at a university is a time of complex experiences for young people, during which they encounter factors that predispose them to change their eating habits and to increased susceptibility to mental disorders. The lifestyle of univ...

Edible insects represent a new functional source of nutrients that can contribute to solving nutritional deficiency problems. The antioxidant potential and bioactive compounds of nut bars with the addition of three edible insects were evaluated. Acheta domesticus L., Alphitobius diaperinus P. and Tenebrio molitor L. flours were used. A 30% share of...

Proper hydration of the body and preventing dehydration is a factor that determines the preservation of health and life. The state of water and electrolyte homeostasis is necessary for the proper functioning of the human body. In conditions of increased physical activity, there is a greater exposure to the risk of dehydration, which deteriorates th...

Introduction A properly balanced diet and physical activity guarantee health and good psychophysical condition. The timing of the pandemic is associated with numerous limitations affecting food preferences and physical activity. Aim The study aimed was to determine the impact of pandemic isolation on student activity and dietary habits during COVID...

Introduction During childhood and adolescence, a properly balanced diet is very important, as it has a direct impact on health. During the COVID-19 pandemic, care for the proper diet has become particularly important, especially due to the growing wave of overweight and obesity among children and adolescents, observed especially in adolescence. Aim...

Introduction Man's lifestyle is of great importance for his health. Failure to comply with the rules of care for the physical and psychological sphere may be a risk factor for the development of lifestyle diseases. Drivers are a professional group that is particularly vulnerable to the influence of factors inconsistent with the principles of a heal...

Introduction Physical activity is the basis of a healthy lifestyle. The COVID-19 pandemic and the disease caused by the SARS-CoV-2 virus seriously burden the human body, which is a direct cause of a long-term return to high physical fitness. Weakness after infection may persist for many weeks, which is associated with a decrease in the efficiency o...

Introduction Food safety is a major challenge worldwide and an important factor frequently taken into account by consumers when making food choices. Over the years, a number of unfavorable phenomena related to food adulteration and an increase in its contamination have been observed, which in turn translates into a lower level of food quality and s...

Background. Although the phenomenon of orthorexia is widespread, its prevalence is hard to estimate. The aim of the study was to attempt to determine the occurrence of orthorexia in the study group and to assess the associations between selected risk factors and the prevalence of orthorexia. The survey was conducted in April 2023 among students of...

Purpose: The aim of the study was to identify factors influencing consumers' purchasing decisions and frequency of convenience food consumption, including qualitative (gender, generation, income level) and quantitative (attitudes towards new foods, values held and lifestyle) factors. Design/methodology/approach: The research instrument was a survey...

Purpose: The main objective of the research was to identify the factors, including gender and generation, which affect the decision-making process of purchasing and consuming organic, functional, and GMO foods. Design/methodology/approach: The research instrument was a survey questionnaire administered through the CAWI method using Google forms. Th...

Background. Consumer behavior and food waste are crucial factors that contribute to global food in security. This study aimed to evaluate the knowledge of food safety and food waste young consumers in Poland have. The survey was conducted among young people aged 15 ÷ 29. The impact of education, place of residence and household residence on the kno...

Background. Health behavior is one of the main determinants of human health. As civilization progres ses, the lifestyles of adults, children and adolescents are changing with consequences for the health of specific population groups. Therefore, knowledge about human nutrition and lifestyle factors that affect human health is also constantly changin...

Głód nadal stanowi poważny i dotkliwy, problem na świecie. Nawet podczas pandemii COVID-19 większy odsetek ludzi umiera z głodu niż z powodu koronawirusa. Czy zatem czeka nas nowa epidemia, tym razem głodu, na świecie? Celem pracy było przedstawienie obecnej sytuacji związanej z brakiem bezpieczeństwa żywnościowego na świecie w aspekcie trwającej j...

Six types of nut-based bars with the addition of edible insect flour were obtained. Flours made from three different insects (Tenebrio molitor L., Acheta domesticus L., Alphitobius diaperinus P.) were used at two different additive levels (15% and 30%) in relation to the weight of the nuts. The addition of insect flour significantly increased prote...

Body composition assessment is an essential part of assessing overall health, training progress, nutritional status, and monitoring the level of body fat and lean tissue content. This article is a review made to compare body composition analysis methods with the help of BIA and DXA as a dieticians’ working tool. The practical advantages of the bioi...

Cardiovascular diseases, metabolic disorders and obesity are a serious threat to civilization, especially in highly developed countries. Due to the number of deaths and complications they are among the health priorities in Poland. The aim of the study is to review the literature on the role of functional food in the primary prevention of cardiovasc...

The problem of food waste is a global phenomenon. Food waste occurs at all stages of the food chain. Households, especially in developed countries, produce the most food waste. In order to effectively prevent consumers from throwing food away, it is important to understand the factors that determine these behaviors in the household. The aim of this...

The effect of replacement of wheat flour with buckwheat flour at levels of 10, 20, 30, 40, and 50% on nutritional, texture, and physicochemical characteristics of bread was studied. Among others, parameters such as amino acid profile, antioxidant properties, and inositol phosphate content were determined. Amino acid score was calculated in order to...

Effect of insect flour on bread supplementation was evaluated. Such parameters like chemical composition of flours including amino acids composition, fatty acid profile, nutritional value, dough rheology, texture, and color were determined. The protein content of the insect flours ranged from 49.89% to 62.51%, fat from 8.37% to 29.64%, and total di...

Izolacja społeczna okazała się nowym doświadczeniem wpływającym na różne aspekty życia. Celem pracy było określenie wpływu izolacji społecznej związanej z pandemią COVID-19 na zachowania żywieniowe studentów PWSZ w Nowym Sączu. Narzędzie badawcze stanowił kwestionariusz ankiety zawierający pytania otwarte i pytania wyboru dotyczące zagadnień związa...

Quantitative descriptive analysis, consumer acceptability as well as physicochemical characteristics were employed to analyse the effect of ground chia seeds on the texture and quality of wheat bread. Chia seed oil changes and its impact on selected characteristics were determined. The share of chia seeds did not contribute to bread quality deterio...

The aim of the study was to use cistus extract for the production of wheat bread and determine its impact on selected physicochemical, microbiological, and organoleptic characteristics, the color of the crumb, changes in the crumb texture, polyphenol profile and the total polyphenol content. Breads with 5 and 7.5% cistus extract were characterized...

The aim of the study was to use hemp flour for the production of bread and to determine their impact on selected chemical, texture, organoleptic characteristics, the color of the crumb, changes in the crumb texture, polyphenol profile, the total polyphenol and furan derivatives content. Bread with hemp flour was characterized by significantly highe...

The article presents the results of sensory and textural properties, volume, moisture, and porosity of the crumb, as well as in vitro digestibility of the starch, of the Kaiser rolls baked using traditional and deferred baking methods, particularly using the method of stopping or slowing down the fermentation process. The frozen Kaiser rolls were c...

The objective of the research study was to determine the effect of millet flour additive on physical, mechanical, and organoleptic properties of wheat-millet bread assessed on the day of baking the bread and during storage. The experimental material consisted of wheat bread and bread where a portion of wheat flour was replaced by wholegrain millet...