Laboratory of Cereal Technologies
Infrastructure
Air chamber dryer
High pressure extruder
Shock cooler
Dough sheeter and cutter
Apparatus for simulating the dough acidification Rheofermentometer
Apparatus for measurement of rheological properties of raw materials
Apparatus for water activity measurement
Baking oven with proofing oven
Low pressure extruder for pasta
Dough mixer
Backer product volume meter
Laboratory milling machine
Dough divider and shaper
Moisture analyzer
Scientific and Research Activities of the Laboratory
- Conducting research focused on the development of value-added foods designed specifically for target consumer groups or to achieve a desired nutritional effect
- Investigating the rheological properties of dough and their relationship to product quality and the economic aspects of final production
- Optimizing the core technological processes in bakery, pastry and pasta production for the development and manufacture of value-added foods
- preparation of model samples of added value products in connection with SUA presentation activities, respectively ABT Research Centre activities,
- Supervising student theses centered on the design and modeling of value-added foods
During the reporting period, research projects under APVV, VEGA and DSV were carried out. Ongoing activities include the preparation and filing of industrial-property applications.
Solved Projects
Solved Projects
- VEGA 1/0072/25 Možnosti využitia nutričných a zdraviu prospešných látok obsiahnutých v nažkách gaštana jedlého (Castanea sativa L.) v inovovaných potravinách (2025 – 2029)
- APVV 21-0206 Vývoj potravín využitím fytonutrientov z rastlinných zdrojov a medicinálnych húb s imunomodulačnými účinkami (2022-2025)
- APVV-19-0598 Protektívny účinok extraktu hlivy ustricovej (Pleurotus ostreatus (Jacq.) P. Kumm.) pri chronických neprenosných ochoreniach (2020 – 2024)
- VEGA 1/0113/21 Marginálne rastlinné zdroje biologicky účinných látok s možnosťou ich aplikácie v potravinových výrobkoch (2021 – 2024)
- DSV 313011V336 Dopytovo-orientovaný výskum pre udržateľné a inovatívne potraviny. Aktivita Progresívne technológie pre potraviny s vysokou pridanou hodnotou a pozitívnym účinkom na ľudské zdravie. Téma Výskumné činnosti zamerané na výživovú reformuláciu potravín ako nástroj na znižovanie negatívnych nutričných faktorov (2019 – 2023)
- DSV 313011V344 Dlhodobý strategický výskum prevencie, intervencie a mechanizmov obezity a jej komorbidít. Téma Rastlinné zdroje v prevencii a intervencii obezity (2019 – 2023)
Publications
Most Significant Publications
ADN01 BOJŇANSKÁ, Tatiana – VOLLMANNOVÁ, Alena – MUSILOVÁ, Janette. Milk thistle flour effect on dough rheological properties. In Potravinárstvo Online. ISSN 1337-0960, 2020, vol. 14 no. 1, s. 787-797, online (2020: 0.259 – SJR, Q3 – SJR Best Q). Dostupné na internete: https://dx.doi.org/10.5219/1365. Indexované v: SCOPUS
ADC LAKATOŠOVÁ, Jana – ŠIMORA, Veronika – NAGYOVÁ, Veronika – HYNŠT, Matej – MIŠKEJE, Michal – BOROTOVÁ, Petra – VIETORIS, Vladimír – ÁRVAY, Július – BOJŇANSKÁ, Tatiana. The influence of lupine flour on selected parameters of novel bakery products. In Czech journal of food sciences. ISSN 1212-1800, 2020, vol. 38, no. 6, s. 367-374. Dostupné na internete: https://doi.org/10.17221/51/2020-CJFS. Indexované v: WoS, SCOPUS
ADN BOJŇANSKÁ, Tatiana – VOLLMANNOVÁ, Alena – MUSILOVÁ, Janette. Milk thistle flour effect on dough rheological properties. In Potravinárstvo Online. ISSN 1337-0960, 2020, vol. 14 no. 1, s. 787-797, online. Dostupné na internete: https://dx.doi.org/10.5219/1365.
Indexované v: SCOPUS
ADC05 BOJŇANSKÁ, Tatiana – MUSILOVÁ, Janette – VOLLMANNOVÁ, Alena. Effects of adding legume flours on the rheological and breadmaking properties of dough. In Foods Online. ISSN 2304-8158, 2021, vol. 10, no. 5, art. no. 1087 [22 s.] (2021: 5.561 – IF, Q1 – JCR Best Q, 0.647 – AIS, Q2 – AIS Q, 0.726 – SJR, Q1 – SJR Best Q). Dostupné na internete: https://doi.org/10.3390/foods10051087. Indexované v: CCC, WoS, SCOPUS
ADC BOJŇANSKÁ, Tatiana – MUSILOVÁ, Janette – VOLLMANNOVÁ, Alena. Effects of adding legume flours on the rheological and breadmaking properties of dough. In Foods Online. ISSN 2304-8158, 2021, vol. 10, no. 5, art. no. 1087 [22 s.]. Dostupné na internete: https://doi.org/10.3390/foods10051087. Indexované v: CCC, WoS, SCOPUS
V2 / ABC01 BOJŇANSKÁ, Tatiana – VOLLMANNOVÁ, Alena – LIDIKOVÁ, Judita – MUSILOVÁ, Janette. Use of common buckwheat in the production of baked and pasta products. In Pseudocereals. 1st ed. 170 s. ISBN 978-1-80355-180-7 . ISBN 978-1-80355-182-1 (e-Book). London : IntechOpen, 2022, [1-24 s.].
V3 / ADC01 ZIOBRO, Rafal – IVANIŠOVÁ, Eva – BOJŇANSKÁ, Tatiana – GUMUL, Dorota. Retention of antioxidants from dried carrot pomace in wheat bread. In Applied Sciences-Basel. ISSN 2076-3417 online, 2022, vol. 12, no., art. no.9735 [1-13] s. (2022: 2.7 – IF, Q2 – JCR Best Q, 0.413 – AIS, Q3 – AIS Q, 0.492 – SJR, Q2 – SJR Best Q). Dostupné na internete: https://doi.org/10.3390/app12199735. Indexované v: CCC, WoS, SCOPUS
V3 / ADN KOLESÁROVÁ, Anna – SOLGAJOVÁ, Miriam – BOJŇANSKÁ, Tatiana – KOPČEKOVÁ, Jana – ZELEŇÁKOVÁ, Lucia – MRÁZOVÁ, Jana. The effect of Saskatoon berry (Amelanchier alnifolia nutt.) addition on the technological properties of wheat flour and the quality of biscuits. In Journal of Microbiology, Biotechnology and Food Sciences Online. ISSN 1338-5178, 2022, vol. 12, special iss., art. no. e9251, [5] s. Dostupné na internete: ttps://doi.org/10.55251/jmbfs.9251.
Indexované v: WoS, SCOPUS
V3 / ADN KOLESÁROVÁ, Anna – BOJŇANSKÁ, Tatiana – KOPČEKOVÁ, Jana – KOLESÁROVÁ, Adriana. The influence of non-traditional fruits and elder flowers on rheological properties of the dough. In Journal of Microbiology, Biotechnology and Food Sciences Online. ISSN 1338-5178, 2022, vol. 11, no. 6, art. no. e4671, [7] s. Dostupné na internete: https://doi.org/10.55251/jmbfs.4671. Indexované v: WoS, SCOPUS
V3 / ADC01 BOJŇANSKÁ, Tatiana – KOLESÁROVÁ, Anna – ČECH, Matej – TANČINOVÁ, Dana – URMINSKÁ, Dana. Extracts with Nutritional Potential and Their Influence on the Rheological Properties of Dough and Quality Parameters of Bread. In Foods Online. ISSN 2304-8158, 2024, vol. 13, iss. 3, art. no. 382, [25] s. (2023: 4.7 – IF, Q1 – JCR Best Q, 0.674 – AIS, Q2 – AIS Q, 0.87 – SJR, Q1 – SJR Best Q). Dostupné na internete: https://doi.org/10.3390/foods13030382. Indexované v: CCC, WoS, SCOPUS
V3 / ADN BOJŇANSKÁ, Tatiana – KOLESÁROVÁ, Anna – IVANIŠOVÁ, Eva – BOJŇANSKÝ, Jozef. The application of non-bakery raw materials to bakery flours, their effect on the technological quality and the cost of innovative products. In Journal of Microbiology, Biotechnology and Food Sciences Online. ISSN 1338-5178, 2024, vol. 13, no. 4, art. no. e10522, [10] s. Dostupné na internete: https://doi.org/10.55251/jmbfs.10522.
Indexované v: WoS, SCOPUS
Subject of industrial property
AGJ BOJŇANSKÁ, Tatiana – TOKÁR, Marián – VIETORIS, Vladimír – IVANIŠOVÁ, Eva – VOZÁROVÁ, Vlasta. Trvanlivé pečivo na špeciálne výživové účely a spôsob jeho výroby : patentová prihláška 125-2017 : dátum zverejnenia 4.6.2019. 1. vyd. Banská Bystrica : Úrad priemyselného vlastníctva Slovenskej republiky, 2019. 14 s. Typ výstupu: patent
D1 / AGJ KOLESÁROVÁ, Anna – BOJŇANSKÁ, Tatiana – MENDELOVÁ, Andrea – KOLESÁROVÁ, Adriana. Pečivo s vysokým podielom lyofilizovaného drobného bobuľového ovocia a spôsob jeho výroby : úžitkový vzor č. 10167, dátum oznámenia o sprístupnení dokumentu 6.11.2024 . 1. vyd. Banská Bystrica : Úrad priemyselného vlastníctva Slovenskej republiky, 2024. 15 s. Typ výstupu: úžitkový vzor
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