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Cel. Celem badań było określenie, na modelu zwierzęcym, wpływu zmiany składu diety i wybranych składników dodatkowych na gospodarkę wodną ustroju. Materiał i metody. Badania przeprowadzono na 48 samcach i 48 samicach (osobno dla każdej płci) szczura szczepu Wistar, podzielonych na cztery grupy. Do picia zwierzęta grupy I i III otrzymywały wodę. Zwierzętom z grupy II i IV podawano 5 ml roztworu wybranych...
Background. Efforts are being made to apply physicochemical parameters analysis in the identification of varietal honeys. With many variables describing a given population, it is feasible to differentiate between basing on principal component analysis (PCA). The aim of this study was to investigate selected physicochemical quality characteristics of nectar honey, with particular emphasis paid to carbohydrate...
Wstęp. Ze względu na skład chemiczny, Spirulina jest stosowana powszechnie jako suplement diety, który wywiera korzystne działanie na organizm człowieka. Ponadto Spirulina ma zdolność hamowania wzrostu niektórych mikroorganizmów, zarówno patogenów będących zagrożeniem dla zdrowia, jak i powodujących psucie się produktów wytwarzanych we wszystkich gałęziach przemysłu spożywczego. Głównym celem prezentowanej...
Introduction. Gluten-free products usually contain low amounts of protein and minerals. However, the information about their nutritional quality is limited. The objective of this study was to determine the content and release of minerals from selected gluten-free products. Material and methods. The content and release of Ca, Mg, Fe, Zn and Cu from selected gluten-free products was determined. The...
Background. Organism’s lipid peroxidation is one of the most often examined and known physiological process evoked by free radicals. It concerns oxidation reaction of unsaturated fatty acid and/or other lipids leading to lipid oxidation products (LOP), which as a result of fiirther changes generate among others the malondialdehyde molecules. The aim of the work was an estimation if raw or cooked kale...
Background. A demand on raw fermented meat products depends on their availability, price and the culture. In Poland, raw meat products have a several hundred years, although limited to the Podlasie region, tradition of manufacturing. Therefore, in spite of widening of Italian, Spanish, Portuguese, German and recently even the Czech Republic products assortment on the Polish market, the consumption...
In recent years in Poland we may observe a considerable development of organie vegetable production. Increased interest in organie products results from an opinion of the consumers on their high quality and health safety. However, results of research comparing nutritive value and contents of biologically active compounds in vegetables from organie and conventional farms are ambiguous. Most studies...
The objective of this study was to analyse allergenic proteins by identifying their molecular biomarkers for detection in food using bioinformatics tools. The protein and epitope sequences were from BIOPEP database, proteolysis was simulated using BIOPEP program and UniProt database screening via BLAST and FASTA programs. The biomarkers of food proteins were proposed: for example for whey proteins...
Rosmarinus officinalis (Rosemary) is a common household plant which belongs to the family Lamiaceae and is grown in many parts of the world. It is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple or blue flowers. The two most commonly grown hardy Rosemaries are Rosmarinus officinalis ‘Arp’ and R. officinalis ‘Madelene Hill’ (syn. ‘Hill Hardy’). The other...
Background. The effect of preparation methods (raw, half-boiled and hard-boiled) on protein and amino acid contents, as well as the protein quality (amino acid score) of regular, kampung and nutrient enriched Malaysian eggs was investigated. Methods. The protein content was determined using a semi-micro Kjeldahl method whereas the amino acid composition was determined using HPLC. Results. The protein...
Background. Microbial milk-clotting enzymes are valued as calf rennet substitutes in the cheese industry. The worldwide increase of cheese production coupled with a reduced supply of calf rennet has prompted a search for calf rennet substitutes, including microbial and plant rennets. However, most plant rennets have proved unsuitable because they impart a bitter taste to the cheese. Microbial rennet...
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