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Alcoholic emulsion creams produced using hen’s egg yolks (Advocaats) are dense, sweet liqueurs that are characterised by specific sensoric traits satisfying a wide spectrum of consumers. Despite long tradition of liqueur production, the technology in use does not ensure their full uniformity, nor stability during long-term storage. The destabilization rate is determined by many factors, e.g. homogenization...
It is common knowledge that fish are a nutritious component of a human diet, as they constitute a valuable and desired source of protein and polyunsaturated fatty acids. Crustacea and shellfish, consumed chiefly for their high sensory values, also demonstrate a similar nutritive value as well as provide zinc that improves the functioning of the nervous system. Nevertheless, seafood are likely to pose...
Changes in texture, structural elements and functional properties of ST (m.semitendinosus) of pure breed BW cattle and their crosses with Charolaise (Cha), Marchigiana (Mar), Piemontese (Pie) and Chianina (Chi) beef cattle subjected to massaging were followed. Of all the groups of animals tested, the most delicate histological structure (the lowest fibre cross-section area, the thinnest perimysium...
Changes of selected quality attributes of Edam cheese with different fat contents were analysed during its six-week storage at 5±1°C. The subject of the analysis was reduced-fat (28% of fat in dry matter) and full-fat (50% of fat in dry matter) Edam cheese produced by a domestic manufacturer. The sensory assessment of the experimental cheese was performed and the following attributes were determined:...
Phenolic compounds from rapeseed were extracted into 80% (v/v) methanol. The crude extract was then separated using size exclusion high-performance liquid chromatography (SE-HPLC) on a TSK G2000SWXL column with a mobile phase of 45% acetonitrile and 0.1% TFA (v/v). Six peaks were identified on the chromatogram: the main peak originated from sinapin. Calibration of the assay was characterised by an...
The study was aimed at determining isotherms and kinetics of water vapour adsorption by osmotically-dehydrated and freeze-dried strawberries. An attempt was also undertaken for mathematical description of both isotherms as well as kinetics of water vapour adsorption. The application of a saccharose solution for 3 h at a temperature of 30°C was found to change the internal structure of raw material...
The objective of this research was to determine the influence of controlled atmosphere and controlled atmosphere with the addition of tea tree or cardamom essential oil on the kinetics of changes in vitamin C content, chlorophyll pigments and on the total number of microorganisms and anaerobic titre during storage of two cultivars of savoy cabbage: ‘OWASA’ and ‘WIROSA’. The cabbage was stored at 0–1°C...
The aim of the study was to compare the polyphenolic composition of extracts from different plant sources. Extracts from two new plants rich in polyphenols, i.e. chokeberries and honeysuckle, were compared with the well-investigated green tea polyphenols. All extracts obtained were characterised by a high content of polyphenols: green tea – 611 mg/g, honeysuckle – 633 mg/g and chokeberries – 714 mg/g...
The aim of this work was to use the conductometry method for the differentiation of the chemically- and enzymatically-modified food proteins. The protein extracts of soybean, bean pea, maize and rice seeds, 3 varieties “Tonacja”, “Nawra” and “Sukces” of wheat, as well bovine serum albumin, pepsin trypsin and acid protein hydrolyzates were investigated. Additionally, proteins were glycated by glucose...
The aim of the study was to analyze how demographic factors (such as gender, age and education period) and health factors (such as general health, problems with heart or digestion, diabetes) influence the choice of yoghurts among people aged 65+ and what kind of perceptions of functional foods are formed by the respondents. The study was carried out in Autumn 2003 in the group of 96 Warsaw citizens,...
Carbonation mud contains CaCO3 and aggregated or adsorbed substances from sugar beet raw juice. The precipitate can be characterised as a polydisperse system. Large volumes of carbonation mud predetermine its use as a fertilizer. Other possibilities of utilization are tested – e.g. addition in animal feed mixtures, application as paper, plastic and rubber fillers, and usage for the building industry...
Lipid oxidation is the primary cause of deterioration in the quality of frozen meat and meat products. Oxidative deterioration of meat lipids during frozen storage can directly affect the colour, flavour, texture, nutritive value, and safety of food. Natural antioxidants reduce lipid oxidation and as a consequence may improve meat quality. In the present study we investigate the effect of three levels...
The study was aimed at determining the effect of flavour enhancers on the occurrence of sensory-specific satiety (SSS) phenomenon in young and elderly people of both sexes. Investigations involved a group of 60 subjects (30 young and 30 elderly ones, 15 women and men in each group) who rated the pleasantness of instant products with various sensory properties (pasta with Bolognese sauce, lemon gelatin...
Triticale flour was evaluated as a partial substitute for wheat flour in Egyptian balady bread and biscuit production. Effects of chemical, rheological and baking properties of wheat and triticale flours on bread and biscuit quality were examined. Wheat flour was partially replaced by triticale flour at ratios of 20, 30, 40, and 50%. Water absorption, mixing tolerance index and dough weakening increased...
Gliadins are a large and complex group of proteins, consisting of dozens to hundreds of unique polypeptides in any wheat cultivar. Individual gliadins differ in molecular weight, isoelectric point, and amino acid sequences, making their analyses especially difficult. We here used preparative polyacrylamide gel electrophoresis in acidic conditions to fractionate gliadins of the cultivar Fraza. Resulting...
There are different ways to define meat quality and various compounds may be employed as indicators of its quality. Progress observed in biological sciences, especially in proteomics, indicates that proteins building meat structures as well as those taking part in metabolic processes, by being a constituent part of enzymes, can provide indicators of meat quality. Meat quality, from the practical point...
The main purpose of this study was to evaluate the effect of supplementation of a soybean protein concentrate (20%) on bone mass and plasma lipid profile of adult female rats as well as to test the effectiveness of a soybean isoflavonoid extract (0.5%) in preventing bone loss due to ovariectomy. Results showed that isoflavones separated from the soybean extract contain a higher amount of isoflavonoid...
Yeast for must fermentation are selected in dependence on amount needed to produce alcohols, initial must extract and expected organoleptic features of wines. Particular kinds of wine yeast differ between each other in optimum fermentation temperature, fermentation abilities and amount of secondary products produced. The aim of this study was to estimate the technological features of yeast Saccharomyces...
The aim of this research was to determine the effects of enzyme preparations, lysozyme and lysosubtilin in particular, and those supplemented with vitamins A, C and E, added to cows’ feed, on the somatic cell count and technological properties of milk which are considered primary important in cheesemaking. Three groups of Lithuanian Black and White cows (10 cows each) were fed on a ration supplemented...
The objectives of the present study were to estimate the effects of increasing levels of the goitrogenic alliloisothiocyanate on body weight, thyroid hormones, morphology of thyroid follicles, and serum lipoproteins concentration. Twenty-four, growing male rats of Wistar strain were randomly assigned to four experimental groups (I – 0, II – 2, III – 4, and IV – 6 mg alliloisothiocyanate per kg body...
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