Motives: Urban green spaces have many functions in cities. They are used for recreational purposes, and they contribute to improving social interactions and community cohesiveness. For this reason, the location and area of urban green spaces should correspond to the size of the city and its population. Aim: The main aim of this study was to analyze the accessibility of managed and publicly available urban green spaces, referred to as public urban green spaces (PUGS), in four functional and spatial zones in the city of Białystok. The analysis included parks, green squares (pocket parks, ornamental green squares, boulevards) and public forests. The accessibility of PUGS was determined in view of their size and role in the urban spatial structure. Spatial data were processed in GIS and quantitative analyses. Results: The study demonstrated that the area of PUGS per capita meets the requirements of the World Health Organization (WHO), but the area of parks and green squares should be increased. The accessibility buffers of public green spaces often overlapped, in particular in downtown Białystok (Central zone) which is most abundant in these green infrastructure components. The analysis also revealed locations that do not have access to urban green spaces. The results of the study were used to formulate guidelines for incorporating new green spaces in Białystok and improving the urban spatial structure.
In this study, kiwiberry lyophilizate (KBL) was incorporated into pasta at different levels (5%, 10%, and 15% w/w). Kiwiberry fruits’ characteristics (ascorbic acid, carotenoids, phenolic compounds, and antioxidant activity determination) as well as physical (cooking properties, color, microscopic structure determination, texture, and water molecular dynamics analysis by low-field NMR) and chemical analyses (proximate composition phenolic compounds composition and antioxidant activity) of KBL-enriched pasta were investigated. The replacement of semolina with KBL in the production of pasta significantly changed its culinary properties. Results showed that the addition of KBL leads to a reduction in optimal cooking time and cooking weight (47.6% and 37.3%, respectively). Additionally, a significant effect of the KBL incorporation on the color of both fresh and cooked pasta was observed. A significant reduction in the L* value for fresh (27.8%) and cooked (20.2%) pasta was found. The KBL-enriched pasta had a different surface microstructure than the control pasta and reduced firmness (on average 44.7%). Low-field NMR results have confirmed that the ingredients in kiwiberry fruit can bind the water available in fresh pasta. The heat treatment resulted in increasing the availability of phenolic compounds and the antioxidant activity (64.7%) of cooked pasta. Sensory evaluation scores showed that the use of 5–10% of the KBL additive could be successfully accepted by consumers.
The present study aimed to evaluate the effect of the extrusion process and particle size on the properties of rice flour (microstructure, pasting properties), gluten-free dough (rheological properties), and bread (texture, specific volume, water absorption capacity, low-field nuclear magnetic resonance (LF NMR) relaxometry). Rice flours were extruded at 80 and 120 °C with feed moisture (15 and 30%) and with the same particle size (<132 and >132–200 µm). Significant differences were observed between the pasting profiles of the flours before and after extrusion. The pasting profile of extruded flours confirmed that hydrothermal treatment partially gelatinized the starch, decreasing the viscosity during heating. The water binding properties increased with the extrusion temperature and moisture content and also with the particle size of the flour. The most important parameter influencing the mechanical properties of the dough was the moisture content of the flour and significant differences were observed between fine (<132 μm) and coarse flours (>132–200 μm). The molecular dynamics of particles containing protons in the bound and bulk fractions in each sample do not depend on the extruder parameters or granulation of the obtained fraction. LF NMR results confirmed that extrusion of rice flour led to a significant decrease in the T21 value compared to the control sample and an increase in the T22 value in breads made with flours with particle size <132 μm. A linear relationship was found between the spin-spin relaxation times (T1) changes and the equilibrium water activity (ar). The results showed that bread with extruded rice flour at the same die temperature resulted in a significantly higher bread volume (31%) and lower hardness (27%) compared to the control. The highest hardness was observed in the case of samples prepared with extruded flour with the addition of 15% moisture, regardless of temperature and particle size.
Artykuł dotyczy regulacji na poziomie krajowym dotyczących statusu prawnego małoletnich bez opieki, przebywających na terytorium Polski. Autorka przedstawia syntetyczną charakterystykę obowiązujących w tym zakresie norm prawnych oraz instytucji zaangażowanych w ich stosowanie, zwracając także uwagę na zagrożenia związane ze stosowaniem prawa wobec tej szczeg ólnej grupy migrantów. Uzupełnieniem tematyki omawianej w tym artykule jest ocena funkcjonowania systemu monitorowania poszanowania praw dziecka, zarówno na poziomie krajowym, jak i międzynarodowym.
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