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Background. Legumes are usually consumed when physiologically mature, as dry seeds, however, flageolet beans seeds are also consumed immature. They are harvested when dry matter content is about 40%, pods are filled, grown, seeds succulent, showing green or light green colour and do not require lengthy thermal processing when prepared for consumption. Material and methods. The aim of this study was...
Background. Peptides are important components of foods mainly due to their biological activity. The basic method of their identification is reversed phase high-performance liquid chromatography coupled with electrospray-ionization mass spectrometry (RP-HPLC- -ESI-MS). Retention time (tR) prediction in silico is very helpful in analysis of multicomponent peptide mixtures. One of problems associated...
Summary. Cheese yield is defined as the amount of cheese, expressed in kilograms, obtained from 100 kg of milk. It is a very important parameter: the higher the recovered percentage of solids, the greater is the amount of cheese obtained and therefore gains in economic terms. The definition of cheese yield, or how to express yield, is important in two main applications: 1. Economic control of cheesemaking;...
Background. Fortified food products contain usually higher amounts of certain nutrients. However, the information about the nutritional quality of such products is limited. The objective of this study was to determine the content and the release of iron from fortified and non-fortified food products available on the Polish market. Material and methods. A group of 29 fortified with Fe and non-fortified...
Background. Inulin is a storage carbohydrate found in many plants especially in chicory root, Jerusalem artichoke and dahlia tuber. It is a prebiotic with many functional properties. In earlier research conceming chemical stability of inulin, the effect of pH on rheological properties of inulin gels was mainly analysed. In these studies, the effect of time, temperature and pH on inulin chemical stability...
Introduction. A new trend in food production is to use a whey proteins as a food addi- tives. The aim of this research project was to evaluate the impact of increased proportions of whey proteins in sheep milk on the course of its fermentation process. Material and methods. The materials used in the experiments was sheep and cow milk of natural ratio of whey to casein proteins (1:4) and sheep milk...
Background. One of the reasons for the accumulation of fat tissue (including visceral fat tissue) in the body is an unbalanced diet in respect of the amount and the structure of carbohydrates and the value of the glycemic index (GI) and the glycemic load (GL). The research describing the dependence between the BMI (Body Mass Index), WC (Waist Circumference), WHtR (Waist-to-Height Ratio), and GI and...
Background. Rosemary (Rosmarinus officinalis L.) extracts have a potent antioxidant and antibacterial activity and are widely used in the food industry. The effect of added rosemary preparations on the microbiological quality and process of lipid oxidation of model pork batters, immediately after preparation (“0”) and 1, 3 and 7 days of chillstorage (4-6°C) was analysed in the study. Material and...
Background. Natural antioxidants extracted from plants have a lot of antioxidants catechins, epigallocatechins (green tea) rosmariquinone, rosmaridiphenol (rosemary), capsaicinoids (red pepper). They can be used as altematives to the synthetic antioxidants because of their equivalence or greater effect on inhibition of lipid oxidation and haem pigment (nitrosohemachrome) protection. The aim of the...
Background. Some factors which have been considered to be responsible for female athlete triad include the specific type and amount of high intensity training in young female athletes (especially when begun before puberty), reduced body weight, a lower percentage of fat tissue, and psychological stress. The aim of this study is to estimate the risk of amenorrhoea in female athletes with menstrual...
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