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Background. The aim of this study was to assess the influence of the consumption level of plant sterols naturally occurring in diet on the lipid profile in obese women with dyslipidemia. Materiał and methods. The study population was primarily comprised of 120 obese women aged over 55 from Poland, with twenty seven subjects dropping out of the study due to the inclusion and exclusion criteria. Anthropometric...
Background. Osmotic dehydration is a process of the partial removal of water which is based on immersion of materiał having cellular structurc in a hypertonic solution. Osmotic dehydration is used as a pretreatment for the dehydration of foods before they are subjected to further processing such as freezing, freeze drying, vacuum drying. Management of spent syrup is one of the most important problems...
Introduction. One side effect of antihypertensive drugs is their impact on nutritional status and metabolism. The purpose of this study was to assess the nutritional and biochemical parameters in spontaneously hypertensive rats following treatment with antihypertensive drugs. Materiał and methods. The experiment was performed on 50 male spontaneously hypertensive rats (SHR), which were assigned to...
Background. Drying of terebinth fruit was conducted to provide microbiological stability, reduce product deterioration due to chemical reactions, facilitate storage and lower transportation costs. Because terebinth fruit is susceptible to heat, the selection of a suitable drying technology is a challenging task. Artificial neural networks (ANNs) are used as a nonlinear mapping structures for modelling...
Although it is weli known and identified that drug-drug interactions exist, the recognition of importance of food and drug interactions to practice has been growing much slower. On the other hand, drug-food/nutrient interactions continue to grow with the common use of medications. Beside the awareness of this type of interactions, food-drug interaction studies are critical to evaluate appropriate...
Background. Yoghurt is a fermented milk of unique sensory, nutritive and dietetic value offered in a variety of types and in different flavours. Vegetables belong to the group of food products rich in antioxidant substances (e.g., vitamin C, carotenoids, tocopherols, polyphenols) which regular consumption lowers the risk of many diseases including cancers and cardiovascular disorders. The aim of the...
Background. Healthy foods have been met with marked success in the last two decades. Lupine flours, protein concentrates, and isolates can be applied as a substance for enriching different kinds of food Systems such as bakery products, lupine pasta, ice cream, milk substitutes. Imitation processed cheese is made from mixtures of dairy and/or non dairy proteins and fat/oils and is variously labeled...
Background.Bread can be a good source of nutrients as well as non-nutrient compounds. This study was designed to assess the effect of adding of sourdough and whey proteins to wholemeal (WM) bread produced by bake-off technology on Chemical composition and bioavailability of proteins, calcium, phosphorus, mag- nesium and iron content in Wistar rats. Materiał and methods. Wholemeal breads were baked...
Proteins are one of the primary components of the food, both in terms of nutrition and function. They are main source of amino acids, essential for synthesis of proteins, and also source of energy. Additionally, many proteins exhibit specific biological activities, which may have effect on functional or pro-health properties of food products. These proteins and their hydrolysis products, peptides,...
Background. Protein quantity in diet including the digestibility and bioavailability of protein is of importance to eradicate undemutrition in developing countries. Bread protein is an incomplete source as it lacks an essential amino acid lysine. When they are combined with other plant foods like pulses and legumes, they become a complete source of protein. Since bread is most common staple food the...
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