The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
Socioeconomic status (SES) and body composition of dietary energy under-reporting (UR) and non-under-reporting youth (non-UR) were compared. Analyses covered the data obtained from 547 persons aged 15–18 years. SES discriminants included: declared economic situation of the family, the size of the place of residence, mother’s/father’s educational background and main source of mother’s/father’s income...
A lignan macromolecule (LM) was extracted from defatted flaxseeds using an ethanol-dioxan system (1:1, v/v) and purified using Amberlite column chromatography with water and methanol as mobile phases. The LM was subjected to chemical hydrolysis (base, acid, base & acid), as well as to enzymatic processing using pepsin, pancreatin, cellulase, and β-glucuronidase. The study revealed that lignan...
Tenderness of meat is considered as the most important feature of meat quality. Three proteolytic systems present in a muscle were examined as those which can play a role in the postmortem proteolysis and tenderization: the system of calpains, lysosomal cathepsins and MCP (multicatalytic proteinase complex). There are several theories (enzymatic or non-enzymatic) explaining the tenderization process...
Grass pea fl our was subjected to fermentation induced with Lactobacillus plantarum (5% (v/v) and 10% (v/v) inoculum representing 109 cells/mL). Processing (24 h fermentation) resulted in reducing levels of β-N-oxalyl-L-α-β-diaminopropionic acid (β- ODAP) (by nearly 10%) and trypsin inhibitors (by about 30%) as compared to raw seeds. Effective elimination of inositol phosphates was observed, however,...
Four formulas were prepared for production of low phenylalanine Egyptian shamy bread suitable for phenylketonuria (PKU) patients. The formulas were based on partial replacement of fi rst break wheat fl our (low protein fl our) with different levels of corn starch. Pectin and carboxymethylcellulose (CMC) were used as a texture modifi er and to improve staling rate of bread. Shamy bread made of 100%...
In our experiment whole egg powder samples (infected with Salmonella Enteritidis for microbiological tests) were treated at 50.38–54.62°C for 6.41–24.09 h and tested for decrease in Salmonella count or changes in their solubility and colour. Central Composite Rotational Design (CCRD) was used in our tests. In all tests performed within the testing range we achieved a decrease in Salmonella count of...
This paper describes meat consumption preferences of people from antiquity inhabiting the territory of present day Poland based on archaeological evidence from the skeletal remains of domestic and wild animals. Much information is provided about meat stocks and the scale of meat consumption by various social groups from these ancient times. Skeleton remains of cattle from the Neolithic period, (estimated...
Beetroot juice fermented by Lactobacillus brevis 0944 and Lactobacillus paracasei 0920 bacteria was stored for 180 days at 4oC. During storage, samples were taken at 7, 14, 30, 90 and 180 days and the following characteristics were determined: betalain content, ability to limit chemical mutations induced by N-methyl, N’nitro, N- nitrosoguanidine in the Ames test, and the size of the population of...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.