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The paper discusses the influence of the addition of freeze-dried tomatoes on the chemical composition and selected physical properties of extruded corn snacks. Corn grits were replaced with dried tomatoes in the amount from 5 to 30% of corn mass. The total lycopene and phenolic content, the scavenging ability and the ferric reducing antioxidant power were determined along with the content of neochlorogenic,...
A collection of 206 Staphylococcus spp. isolates was investigated for their ability to produce compounds exhibiting antistaphylococcal activity. This group included Staphylococcus aureus, Staphylococcus epidermidis, Staphylococcus xylosus strains recovered from bovine mastitis (n = 158) and human skin wounds and soft tissues infections (n = 48). Production of substances with antimicrobial activity...
The aim of this research has been to analyse the effect of a cultivation system on the content of minerals in carrot roots. Roots of two carrot cultivars (Koral and Bolero) grown in organic plantations and plantations maintained according to integrated agriculture guidelines were chosen for the study. The thermal and moisture conditions differentiated the content of macro- and microelements more than...
Celem badań było określenie wpływu blanszowania, zamrażania oraz liofilizacji na zawartość związków fenolowych, właściwości antyoksydacyjne i barwę róż brokułu z uwzględnieniem łodygi jako części użytkowej. W badanym surowcu oznaczono zawartość wody, całkowitą zawartość związków fenolowych, właściwości przeciwutleniające (DPPH) oraz wartość siły redukującej i zdolność redukowania jonów żelaza (FRAP)...
The aim of the research was to assess the quality of 21 soil-grown determinate tomato varieties.All of them are recommended for crop production in Polish climate conditions. The colour of fruitsand the contents of dry mass, extract, total sugars, vitamin C and carotenoids were analysed. It is not feasible to select one single variety with high levels of all the studied parameters. The varieties with...
The purpose of this investigation was to evaluate the usefulness for freezing of new broccoli varieties. The evaluation was based on chemical composition of fresh and frozen broccoli stored for three months. The study was conducted on seven broccoli varieties, namely: SVR 97, SVR 99, SVR 1002, SVR 1017, Ironman, Beneforte and Bellaverde. The broccoli were obtained directly from the producer (Moszna,...
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