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Bárbara Biduski

Research Officer – Cereals and Bakery

Research Interests

Bárbara Biduski is a Research Officer in the Department of Food Quality and Sensory Science. Her research focuses on developing healthy bakery products by incorporating diverse ingredients while maintaining their rheological properties and overall quality. Bárbara's expertise extends to the extraction and modification of cereal starches, active packaging, encapsulation of active compounds, and the development of starch hydrogels. She is passionate about finding innovative ways to enhance the nutritional profile of bakery goods without compromising taste and texture. Bárbara's work aims to bridge the gap between health, quality, and sensory delight in the world of bakery products.

 

  • Healthy bakery products
  • Dough rheological properties
  • Starch-based products
  • Textural profile of baked goods
  • Encapsulation of bioactive compounds

Current Projects

InFoTech - Innovative food processing and new technological solutions for the design of novel healthy products for the prepared consumer foods sector. Funded by the Irish Department of Agriculture, Food and the Marine under the Food Institutional Research Measure (FIRM).

Education

PhD in Food Science and Technology, Federal University of Pelotas, Brazil, with collaborative period (1 year) in University of Guelph – Canada (2018)

MSc in Food Science and Technology, Federal University of Pelotas, Brazil (2015)

BEng Food Engineering, University of Passo Fundo, Brazil (2013)

https://orcid.org/0000-0002-9636-0910

  1. Santos, L. F., Biduski, B., Lopes, S. T., Bertolin, T. E., & Dos Santos, L. R. (2023). Brazilian native fruit pomace as a source of bioactive compounds on starch-based films: Antimicrobial activities and food simulator release. International Journal of Biological Macromolecules, 124900.Biduski, B., Werlang, S., Colussi, R., Pinto, V. Z., Zavareze, E. D. R., Gutkoski, L. C., & Bertolin, T. E. (2022). Starches Properties from Soft, Medium‐Hard, and Hard Brazilian Wheat upon Annealing. Starch‐Stärke, 74(9-10), 2100267.
  2. Santetti, G. S., da Silva Lima, L. R., Biduski, B., Santos, M. C. B., dos Santos D'Almeida, C. T., Cameron, L. C., & Amboni, R. D. D. M. C. (2022). Untargeted metabolomics analysis reveals improved phenolic profile in whole wheat bread with yerba mate and the effects of the bread-making process. Food Research International, 159, 111635.
  3. da Silva Kazerski, R. T., Biduski, B., Weber, F. H., Plata-Oviedo, M. S. V., Gutkoski, L. C., & Bertolin, T. E. (2022). Substitution of chemically modified corn starch with heat-moisture treated cassava starch in Brazilian pão de queijo. International Journal of Gastronomy and Food Science, 28, 100541.
  4. Figueiredo, E. L., da Silva Lindemann, I., El Halal, S. L. M., Biduski, B., Colussi, R., Elias, M. C., & Vanier, N. L. (2022). The use of amino acids as anti-browning agents in rice parboiling: Effects on quality attributes of three South American genotypes. Journal of Cereal Science, 108, 103567.
  5. Santetti, G. S., Dacoreggio, M. V., Inácio, H. P., Biduski, B., Hoff, R. B., Freire, C. B. F., ... & Amboni, R. D. D. M. C. (2021). The addition of yerba mate leaves on bread dough has influences on fermentation time and the availability of phenolic compounds?. LWT, 146, 111442.
  6. Santetti, G. S., Dacoreggio, M. V., Inácio, H. P., Biduski, B., Hoff, R. B., Freire, C. B. F., ... & Amboni, R. D. D. M. C. (2021). The addition of yerba mate leaves on bread dough has influences on fermentation time and the availability of phenolic compounds?. LWT, 146, 111442.
  7. Bressiani, J., Santetti, G. S., Oro, T., Esteres, V., Biduski, B., de Miranda, M. Z., & Gularte, M. A. (2021). Hydration properties and arabinoxylans content of whole wheat flour intended for cookie production as affected by particle size and Brazilian cultivars. LWT, 150, 111918.
  8. Both, J., Biduski, B., Gómez, M., Bertolin, T. E., Friedrich, M. T., & Gutkoski, L. C. (2021). Micronized whole wheat flour and xylanase application: dough properties and bread quality. Journal of Food Science and Technology, 58, 3902-3912.
  9. Kringel, D. H., da Silva, W. M. F., Biduski, B., Waller, S. B., Lim, L. T., Dias, A. R. G., & Zavareze, E. D. R. (2020). Free and encapsulated orange essential oil into a β‐cyclodextrin inclusion complex and zein to delay fungal spoilage in cakes. Journal of Food Processing and Preservation, 44(5), e14411.
  10. Biduski, B., da Silva, W. M. F., Colussi, R., El Halal, S. L. D. M., Lim, L. T., Dias, Á. R. G., & da Rosa Zavareze, E. (2018). Starch hydrogels: The influence of the amylose content and gelatinization method. International Journal of Biological Macromolecules, 113, 443-449.