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Badania przeprowadzono w celu określenia zmian zachodzących w zawartości błonnika pokarmowego w warzywach kapustnych pod wpływem obróbki cieplnej. Analizom poddano brokuł i kalafior gotowane na parze oraz konwencjonalnie - w wodzie. Na podstawie otrzymanych wyników stwierdzono, że zarówno metoda gotowania, jak i rodzaj warzywa istotnie wpływają na zawartość błonnika pokarmowego ogółem oraz jego poszczególnych...
According to the World Health Organization (WHO), worldwide obesity has nearly doubled since 1980. In the previous year 42 million children under the age of 5 were overweight or obese. The concern of governments, the scientific community, and health services is noticed in the causes behind the prevalence of obesity and its prevention. Taking into consideration the reasons underlying obesity, toxic...
Background. Dry legumes seeds are food of high nutrient density. Besides the biologically precious protein they contain essential unsaturated fatty acids, vitamins of group B, dietary fiber and antioxidants. The aim of the research was to assess the influence of different soaking and cooking methods on dietary fiber and phenolic compounds content, as well as antioxidative activity of selected legumes’...
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