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Effect of peeling and cooking on the potato quality described by nutritional value, sensory quality and contamination level was investigated. Experiment was carried out on potatoes from the Potato Research Institute. Seven cooking methods were assessed: "wet" using tap water and "dry" using microwave, pressure cooker and acuthermal pot. Potatoes contained 19-27 mg/100 g vitamin...
The method of preparation of coacervates of maize, potato and tapioca starch with citronellal, ethyl cinnamate, limonene or menthol used as model flavours, was described in this work. Obtained coacervates were produced by slow freezing of starch pastes with the mentioned flavours. Coacervates were examined e.g. by gas chromatography, thermogravimetry, EPR (Electron Paramagnetic Resonance). Received...
The amounts of lead and cadmium, determined analytically in the food rations of the inhabitants of selected rural households located in the Czarnocin region (Świętokrzyskie Province) did not exceed the provisional tolerable weekly intake (PTWI) in any of the analysed households or seasons. The average lead and cadmium intake accounted for 22% and 53% respectively of the PTWI in autumn, and 28% and...
Non-defatted and defatted flours of ground whole pinto bean (Phaseolus vulgaris) were extrusion-cooked in a Wenger TX-52 twin-screw extruder. After extrusion, nacho, ranch, barbecue and cheddar flavours were used for coating the puffed extrudates. Additional combinations of three different seasonings were blended with the non-defatted whole pinto bean flours before extrusion. Colour and texture were...
The total mercury concentrations of eleven species of common edible wild mushrooms of the genus Suillus, Xcrocomus, Boletus, Leccinum, Suillus, Annillariella, Russula, Lactarius and Lycoperdon collected from the Borecka Forest and the adjacent area in 1998 were determined by the cold-vapour flameless atomic absorption spectroscopy (CV-AAS). In total, 382 pooled samples of the caps and stalks, and...
Chilled pork was stored in the controlled atmosphere (95% of N2 and 5% of 02) and In the air at the temperature of 275 K (TC) for the period of 28 days. The aim of the research presented in this paper was to determine the effect of those two methods of chilled pork preservation on its sense,y quai,ty. The results of the investigation show that pork stored in the air for 15 days and in the controlled...
A reverse-phase HPLC spectrofluorometric method was developed for routine, specific and fast analysis of glutathione (GSH) in biological materials based on modified O-opthaldialdehyde derealization procedures. The developed method allowed the determination of glutathione in yeast biomass, bile and plasma samples from goats. The limit of detection was estimated to be 8 µМ for yeast biomass at a signal...
Saturated aqueous solutions of D-glucose, D-fructose and sucrose were blended with solid granules of corn, waxy corn and tapioca starches. Systems deficient in water were obtained, properties of which were studied by dynamic rheological measurements. The properties of systems obtained at different proportions of saturated sugar solutions to starch were characterized. It was concluded that desired...
The study was carried out on 4200 turkey broilers Big 6, from which after a 3-week breeding an experimental group was separated. The group was receiving an addition of bioplex-Cu 0.5g/L of drinking water till the end of the experiment. The haematological and biochemical factors were examined in the 8th week of the turkeys life, in blood taken from the wing vein of 10 randomly chosen birds (5 cocks...
Polyphenol oxidase (PPO) was obtained after 48-h cultivation of G. virens in modified Czapek-Dox liquid medium with 2% starch as carbon source. The optimum pH and temperature of PPO was 6.0 and 35°C, respectively. At 30°C, the enzyme activity remained unchanged for 6 h, whereas at 35°C and 40°C it lost half of the activity after 3.5 h and 20 min, respectively. The molecular weight of PPO, determined...
The activity of superoxide dismutase (SOD) and glutathione peroxidase was marked in homogenates of rat's (type Wistar) liver after 1, 2 and 3 months of watering them with 0.02% and 0.04% solution of sodium nitrate in the situation when the rats' diet was supplemented with vitamin E. In comparison with the control group it was stated that the activity of SOD increases and the activity of GPx decreases...
Cornstarch, waxy cornstarch, potato starch and amylopectin were roasted for 1 hour at 300°C with 10% (w/w) admixture of one of NaCl, NaNO3, KCl, KNO3, MgCl2, and Mg(NO3)2. Addition of these salts affects, to a different extent, the number of free radicals thermally generated from polysaccharides. Free radicals are either O- or C-type. Regardless the mode of application of salts on polysaccharides...
On the basis of the HPLC analysis, the process and products of enzymatic degradation of rye and corn starch by amolytic enzymes in mashing by the PLS technology (pressureless liberation of starch) have been presented. The results of monitoring of the sugar substrates utilization by Saccharomyces cerevisiae: D-2 and As-4 yeasts during three-day fermentation have been presented. An effective and quick...
The properties of materials made from the composite of potato starch and ethylene-co-acrylic acid with polyethylene or glycerine added in different amounts were studied. As it has been found, the increasing proportion of easily degradable starch composite increased its solubility in water, methanol and chloroform. Besides, water absorption and resistance to break also increased, but elongation at...
The experiment was carried out on 24 turkeys fed for 16 weeks with standard feed diets supplemented with oxidised fat with peroxide values below 5, 50, 100 and 150 meq Cb/kg of fat in groups I, II, III and IV, respetively. The fat (rapeseed oil and poultry fat in 2:1 ratio) was oxidised in controlled conditions and supplemented to feed diets in amounts from 2 to 5% in the subsequent, 4-week, turkey...
Native barley starch and its waxy variety were subjected to chemical modification (esterification with sodium trimetylphosphate) and physical modification (heating at 200°C or microwave radiation). Unmodified starches and their preparations were examined in respect of the phosphorus rand amylose content, reduction and swelling capacities, water solubility, and pasting characteristics. On a basis of...
Water 2% starch suspensions prepared from native cereal starches (wheat, corn) and tuber ones (potato, tapioca) as well as their acetates were cooked at 100°C for 1 h. The obtained pastes were cooled to 25°C and stored at 4°C for 56 days. Rétrogradation of 2% pastes was determined in two ways: as actual changes in the turbidity development, and as relative rates of turbidity between gels during 56...
Very diverse levels of iron, copper, zinc, and nickel have been found in the food rations consumed by the populations of villages in the area of Czarnocin, with average levels of 11.07 mg, 10.08 mg, 0.88 mg, and 140 µg, respectively, with a range of variability ratios from 46% to 65%. These amounts covered 89%, 83%, 45% of the recommended intake of iron, copper and zinc, respectively, and 140% of...
Average chemical composition of mature tubers of 97 Polish potato table cultivars is presented. Each variety was cultivated for at least 3 years at the Experimental Station in Jadwisin, near Warsaw. About 25 cultivars were grown each year between 1974 and 1997 on light loamy sand with the same agricultural practices, without irrigation or chemical control of diseases. Contents of dry matter and starch...
The present study investigated the effect of Ca2+, Mg2+, Zn2+, Mn2+, Co2+ and Cu2+ on protein and trehalose synthesis, fermentation activity and biomass yield in two strains of baker's yeast Saccharomyces cerevisiae cultured on synthetic Rose's medium. The experiments showed an increase in trehalose content (by 15-60%) and fermentation activity (by 20-50%) in yeast cultured on the medium supplemented...
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