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Background. Vegetable by-products are considered as good sources of dietary fibre and other biologically important compounds. Moreover, they are inexpensive and are available in large quantities. The objective of this study was to determine chemical composition and hydration properties of dietary fibre rich carrot pomace powder. The impact supplementation of carrot pomace at different levels (replacing...
Background. Metal contamination of food is virtually unavoidable, the only possible option is trying to minimize the amount of metals ingested. The purpose of these investigations was to determine the amounts of some essential macroelements and microelements and also the amounts of harmful metals in the selected ostrich muscles. The secondary purpose was to assess to what extent ostrich meat can be...
Background. Chemical composition changes drastically during seeds germination because biochemical activity produces essential compounds and energy, and some nutrients transform to bioactive components as a part of these changes. There are some reports about the effect of germination on nutrient contents of different seeds, but very little information is available on black cumin seed. Besides, most...
Background. The main goal in cantaloupe seed drying is the reduction of its moisture content to a safe level, allowing storage in a long period of time. Fluidized bed dryer is a drying process with better heat and mass transfer and shorter drying time. This method is a gentle and uniform drying procedure. Fluidized bed is suitable for sensitive and high moisture materials. Drying parameters of moisture...
Background. Dietary fiber is composed of many compounds exhibiting various properties. Individual fractions are characterised by a diverse action in the human organism, thus it is crucial to know the fraction composition of dietary fiber. The aim of this study was to determine the effect of thermal processing of cruciferous vegetables on the content of dietary fiber and its fractions. Material and...
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’...
Background. The aim of this study was to compare total polyphenol contents and antioxidant activity of three species of cruciferous vegetables grown under diversified ecological conditions for three consecutive years. Material and methods. Methanol extracts were prepared to be used to determine (spectrometrically) the content of total phenolics, using the Folin-Ciocalteau reagent and antioxidant activity...
Background. The aim of this study was to isolate phenolic compounds fraction (PCF) from hot pepper and to characterise their composition and antiradical activity. Material and methods. PCF was isolated from hot pepper fruits by solid phase extraction technique and separated by medium pressure liquid chromatography on Bűchi system. HPLC quantitative analysis of subfractions constituents and of standards...
Introduction. Contemporary diet of men is characterised by a significant contribution of processed and purified products impoverished by technological processing in, e.g., B-group vitamins taking part in the synthesis of fatty acids. One of the means to prevent their insufficient intake is supplementation of food products with those components. Hence, an animal model study was undertaken in order...
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