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Background. The aim of the study was to elaborate a method of modelling and forecasting rheological features which could be applied to raw minced meat at the stage of mixture preparation with a given ingredient composition. Material and methods. The investigated material contained pork and beef meat, pork fat, fat substitutes, ice and curing mixture in various proportions. Seven texture parameters...
Background. Cabbage vegetables, like Brassica group, are perceived as very valuable food products. They have a very good nutritive value, high antioxidant activity and pro-healthy potential. Especially, kale (Brassica oleracea L. var. acephala) is characterized by good nutritional and pro-healthy properties, but this vegetable is not popular in Poland. The aim of this work was to assess the Chemical...
Introduction. The E 1450 sodium salt of starch octenylsuccinate which exhibits emulsifying properties is used as food additive and is also recommended as yolk replacer in the process of mayonnaise production. Commercial E 1450 preparations reveal excellent functional properties in mayonnaise production. However, sodium salt of starch octenylsuccinate produced in the course of the suspension process...
Background. The animal model study was aimed at evaluating the effect of diet composition and energy drink intake on body weight, accumulation and distribution of deposited fatty tissue, and concentrations of glucose and triacylglycerols in blood plasma. Material and methods. The experiment was carried out on 30 male rats. The animals were sorted into three groups, fed on group I - standard feed,...
Background. Lipid oxidation is a main problem during food processing, storage and consumption leading to losses of quality, stability, safety and nutritive value. Antioxidants have been used to prevent oxidation changes and off - flavor development in food products. Aim of the research was to evaluate antioxidative effect of thyme ethanol extract on sunflower oil during its storage in different temperature...
Background. Qualitative and quantitative analyses of ‘Zonouz’ and ‘Gala’ apples phenolic compounds were accomplished by HPLC. Material and methods. Samples for phenolics study were taken at three different growing stages [1 - fruit early growing stage, 2 - mid-stage of fruit development (80 days after full bloom), 3 - during commercial harvest time], Results. The results showed qualitative differences...
Introduction. Lysozyme, taking a stand in many biological fluids and tissues of a large number of living organisms, is a strongly basic protein. Hen egg white is its rich source and from this source enzyme can be obtained on a commercial scale as a preparation of biological activity. Monomer of lysozyme is known as hydrolase cutting the b-1-4 glycosidic bond, but its dimeric from received after modification...
Background. Plant origin food ingredients are the main source of very potent antioxidants. Tocopherols, the main oilseeds natural antioxidants are very potent and when implemented into celi membranes are able to scavenge large number of free radicals. Among plant antioxidants are mainly phenolics, large and diversified group of Chemical compounds with different radical scavenging potential. Material...
Background. We extracted phenolic compounds from Annona squamosa (leaves, bark, roots and seedcake), and Catunaregam nilotica (leaves, bark and seedcake) using methanol and their antioxidant activity was evaluated employing various established in vitro Systems. Material and methods. Annona squamosa (leaves, bark, roots and seedcake), and Catunaregam nilotica (leaves, bark and seedcake) were used in...
Background. Starch, a homopolysaccharide is an important and an abundant food reserve and energy source. Starches are processed to yield different products which find many industrial applications. Alpha-amylases hydrolyze starch by cleaving a-l,4-glucosidic bonds and have been used in food, textile and pharmaceutical industries [Sun et al. 2010]. Enzymatic conversion of starch with amylase presents...
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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