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Background. The use of plant origin polyphenols as food ingredients, supplements or antioxidants is very promising as a future trend for human health and food stability. Free radical activity, responsible for human ageing and food deterioration could be delayed by the use of antioxidants present in fruit and vegetables. The aim of the present research was to evaluate and compare the antiradical activity...
Background. This study was aimed at exploring, on animal model, how the diet changes, which results in exceeding 5 times the amount of deficit of group B vitamins after diet change, which up to a certain extent imitates supplementation method in people, influences the concentration of apolipoprotein A-I and apolipoprotein B - the components of lipoprotein HDL-C and LDL-C. Material and methods. The...
Background. The product quality of curry is determined by the food animal source, raw materials and the method of processing. Moreover the scientific information on Processing and quality of traditional buffalo meat curry from different groups of buffaloes is not available. This study was undertaken to develop processed curry from different buffalo groups and to compare its quality during storage...
Background. The aim of the study was to observe the effects of a modified diet, in which whole grains of cereals had been isocalorically substituted with wheat flour (type “500”) and saccharose, and supplementation with B-group vitamins, on selected calcium metabolism parameters in female rats. Material and methods. The experiment was carried out on 36 female rats aged 6 months. Animals were fed two...
Introduction. Dihydroxyacetone (DHA), being a product of glycerol oxidation by acetic acid bacteria, is an important compound widely applied in the cosmetic, food, and pharmaceutical industry, as well as in medicine. Biotransformation of glycerol to DHA is catalyzed by glycerol dehydrogenase (GlyDH, EC 1.1.1.6) bound with the cytoplasmic membrane of bacteria. An attempt was undertaken in this study...
Background. Amount of monoterpene alcohol and their glycoside precursors in grapes is determined by the type of grapes, and the availability of specific hydrolytic enzymes during the manufacturing process. Addition of these enzymes, hydrolysing β-glycosidic bond, to the grape can be used to increase the potential of aromatic raw material, releasing odoriferous aglycons from non-volatile glycosides...
Background. When evaluated in terms of taste, smell or active ingredients, pumpkin in itself is not very attractive as a raw material. Hence, it is recommended to blend pumpkin with other fruits, which are aromatic, have a defined taste, and contain a large quantity of active ingredients and organic acids to improve its palatibility. Material and methods. The pumpkin chosen for the experiments was...
Background. Phenolic acids were repeatedly pointed out as powerful antioxidants. The studies in the past prove the differences in the phenolic acids content in malts and worts. In this work, the influence of wort boiling and Whirlpool separation on the phenolic acid content was studied. Material and methods. Worts were produced in the local brewery by the infusion method using pale pilsner-type barley...
Introduction. Potatoes are very popular vegetables in Poland, not only in terms that they are easy to prepare, but also by the fact that they combine the wholesomeness of cereals and delicacy and characteristic chemical composition of vegetables, so it is important that they fmd their place in our diet. Nutritional value of potatoes is determined by the content of nutrients such as protein, starch,...
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