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Acta Scientiarum Polonorum. Technologia Alimentaria

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https://www.readbyqxmd.com/read/29514429/fatty-acid-profile-and-oxidation-tests-of-fat-extracted-from-yogurt-using-rose-hip-seed-oil
#1
Katarzyna Turek, Jacek Domagała, Monika Wszołek
BACKGROUND: Yogurt is a dairy product with a high nutritional value. However, like all milk products, it contains milk fat and is rich in saturated fatty acids. It would be desirable to enrich dairy products in poly- unsaturated fatty acids to increase dietary intake amongst consumers and improve their health. Also, some LAB bacteria are able to produce CLA and CLnA isomers from linoleic and linolenic acids. The aim of this study was to investigate the chemical properties and fatty acid profile of yogurt with the addition of 3...
January 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29514428/effects-of-unextruded-and-extruded-cranberry-pomace-on-selected-metabolic-parameters-in-high-fat-diet-fed-rats
#2
Joanna Bajerska, Agata Chmurzynska, Sylwia Mildner-Szkudlarz, Sławomira Drzymała-Czyż, Paweł Górnaś, Agnieszka Waśkiewicz, Agata Muzsik, Tomasz Podgórski, Paulina Nowaczyk, Małgorzata Woźniewicz
BACKGROUND: The effects of un-extruded (UCP) and extruded cranberry pomace (ECP) on fecal fat excretion, liver index, lipid and carbohydrate metabolism, and inhibition of oxidative stress due to a high-fat diet (HFD) in rats were studied. METHODS: The Wistar rats for 8 weeks received one of the four diets: (1) control (modified the American Institute of Nutrition: AIN based diet containing 7% fat), (2) HFD (AIN based diet containing 30% fat), (3) HFD with 3% un-extruded (UCP) and (4) HFD with 3% (ECP)...
January 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29514427/the-impact-of-lifestyle-factors-on-age-related-differences-in-hair-trace-element-content-in-pregnant-women-in-the-third-trimester
#3
Anatoly V Skalny, Alexey A Tinkov, Irina Voronina, Olga Terekhina, Margarita G Skalnaya, Tatiana G Bohan, Lyubov A Agarkova, Yulia Kovas
BACKGROUND: Trace elements play a significant role in the regulation of human reproduction, while advanced age may have a significant impact on trace element metabolism. The objective of the present study was to assess the impact of lifestyle factors on age-related differences in hair trace element content in pregnant women in the third trimester. METHODS: A total of 124 pregnant women aged 20–29 (n = 72) and 30–39 (n = 52) were ex- amined. Scalp hair trace element content was assessed using inductively coupled plasma mass spectrometry at NexION 300D (Perkin Elmer, USA) after microwave digestion...
January 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29514426/lactobacillus-spp-belonging-to-the-casei-group-display-a-variety-of-adhesins
#4
Corinna Konieczna, Agnieszka Olejnik-Schmidt, Marcin T Schmidt
BACKGROUND: n. Adhesion of bacteria from the genus Lactobacillus to the gastrointestinal epithelium is, to a considerable degree, dependent on the interactions between adhesins found on the surface of bacterial cells and elements found within the epithelium. A significant role in these interactions is played by bacterial pro teins exposed to the cell wall surface, which are capable of binding to molecules of substances comprising the extracellular matrix of the intestinal epithelium. METHODS: In order to analyze the extracellular proteome of intestinal bacteria in terms of the presence of cell adhesion molecules, a total of twenty strains from the Lactobacillus spp...
January 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29514425/the-comparison-of-the-physicochemical-parameters-and-antioxidant-activity-of-homemade-and-commercial-pomegranate-juices
#5
Małgorzata Dżugan, Monika Wesołowska, Grzegorz Zaguła, Czesław Puchalski
BACKGROUND: The pomegranate (Punica granatum L.) has gained a reputation as a fruit with many health- promoting properties. It is considered to help prevent or treat various disease risk factors including high blood pressure, high cholesterol, oxidative stress, hyperglycemia and inflammatory activities. It has been demonstrated that certain components of pomegranates, such as polyphenols, have potential antioxidant, anti-inflammatory and anticarcinogenic effects. METHODS: Five commercially available (CA) and three homemade (HM) pomegranate (Puni- ca granatum L...
January 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29514424/the-use-of-nano-sized-eggshell-powder-for-calcium-fortification-of-cow-s-and-buffalo-s-milk-yogurts
#6
Safinaze El-Shibiny, Mona Abd El-Kader Mohamed Abd El-Gawad, Fayza Mohamed Assem, Samah Mosbah El-Sayed
BACKGROUND: Calcium is an essential element for the growth, activity, and maintenance of the human body. Eggshells are a waste product which has received growing interest as a cheap and effective source of dietary calcium. Yogurt is a food which can be fortified with functional additives, including calcium. The aim of this study was to produce yogurt with a high calcium content by fortification with nano-sized eggshell powder (nano-ESP). METHODS: Nano-sized ESP was prepared from pre-boiled and dried eggshell, using a ball mill...
January 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29514423/identification-and-study-of-the-behavior-of-s-aureus-and-s-epidermidis-in-fresh-and-frozen-strawberries
#7
Izabela Steinka, Anita Kukułowicz
BACKGROUND: Methicillin-Resistant Staphylococcus aureus (MRSA), which is resistant to many antibiotics, creates a serious problem for human health if present in food. This study aimed to assess the quality of commercially-available fresh and frozen strawberries and to compare the behavior of staphylococci in these fruits as affected by the temperature of freezing. METHODS: The research material included different species of fresh strawberries and strawberries frozen with the fluidization method to –40°C and packaged in an industrial environment...
January 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29514422/physico-chemical-and-thermal-properties-of-chicken-myofibrillar-protein-concentrate-cmpc-mixed-with-barley-bran-flour-during-frozen-storage
#8
Krešimir Mastanjević, Dragan Kovačević
BACKGROUND: Possible new additives for surimi-like products made from chicken meat, which could improve its functional properties during frozen storage, are the subject of much research. The use of dietary fibre in surimi-like products made from chicken meat has not been extensively studied. The objective of this study was to determine the effectiveness of barley bran flour in stabilizing chicken myofibrillar proteins during frozen storage and maintaining its functionality. METHODS: Surimi-like material (chicken myofibrillar protein concentrate – CMPC) from mechanically deboned chicken meat was mixed with barley bran flour (0–6%) and stored in a freezer for 30, 60, 90 and 180 days...
January 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29514421/cytotoxic-activity-of-stigmasteryl-esters-and-products-of-their-thermo-oxidative-degradation-against-drug-sensitive-and-drug-resistant-human-acute-lymphoblastic-leukemia-cells
#9
Marianna Raczyk, Anna Paszel-Jaworska, Magdalena Rudzińska
BACKGROUND: Phytosterols are mainly known as a cholesterol-lowering factor, although they form oxidation products during food storage and processing. Moreover, phytosterol oxidation products (POP) can be ab- sorbed and found in human serum, so there is the need to investigate their impact on different kinds of cells. METHODS: Esters of fatty acids (oleic, linoleic and linolenic) with stigmasterol were synthetized and heated at 180°C, for 1–12 hours...
January 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29514420/the-effect-of-different-post-harvest-treatments-on-the-quality-of-borage-borago-officinalis-petals
#10
Luana Fernandes, José A Pereira, Jorge A Saraiva, Susana Casal, Elsa Ramalhosa
BACKGROUND: Borage is an edible flower with a very limited shelf-life (approx. 1 day). After harvest, flowers dry and shrink rapidly and become darker. Extending the shelf life of borage will make it more appealing for commercialization and it will enable borage growers to expand their market. The aim of the present work is to evaluate the effect of three post-harvest technologies. METHODS: Freeze-drying, hot air convective drying and alginate edible coating were applied to borage petals, and the visual appearance, water activity (aw) and weight loss was evaluated...
January 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29241324/repeatedly-heated-palm-kernel-oil-induces-hyperlipidemia-atherogenic-indices-and-hepatorenal-toxicity-in-rats-beneficial-role-of-virgin-coconut-oil-supplementation
#11
Ademola C Famurewa, Onyebuchi E Nwankwo, Abiola M Folawiyo, Emeka C Igwe, Michael A Epete, Odomero G Ufebe
BACKGROUND: The literature reports that the health benefits of vegetable oil can be deteriorated by repeated heating, which leads to lipid oxidation and the formation of free radicals. Virgin coconut oil (VCO) is emerging as a functional food oil and its health benefits are attributed to its potent polyphenolic compounds. We investigated the beneficial effect of VCO supplementation on lipid profile, liver and kidney markers in rats fed repeatedly heated palm kernel oil (HPO). METHODS: Rats were divided into four groups (n = 5)...
October 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29241323/serum-25-hydroxyvitamin-d-concentrations-and-selected-diet-components-in-postmenopausal-women
#12
Anna Huta-Osiecka, Zbigniew Kasprzak, Krystian Wochna, Alicja Nowak
BACKGROUND: Nutrition and lifestyle factors play an important role in the development and maintenance of peak bone mass and the prevention of bone degradation. The aim of the present study was to assess 25-hydroxy- cholecalciferol [25(OH)D] serum concentration in postmenopausal women during the winter period and the supply of selected components in their diet. METHODS: The study was conducted on a group of 35 women aged 54–77, using a question- naire, including a 24-hour recall related to a subject’s nutrient consumption...
October 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29241322/modulatory-effects-of-dietary-supplementation-by-vernonia-amygdalina-on-high-fat-diet-induced-obesity-in-wistar-rats
#13
Chima A Ekeleme-Egedigwe, Ifeoma I Ijeh, Polycarp N Okafor
BACKGROUND: Obesity is a growing public health problem arising from energy imbalance. The effect of 10% dietary incorporation of Vernonia amygdalina (VA) leaves into high-fat diets on some biological markers of adiposity and dyslipidaemia was investigated. METHODS: Experimental diets consisted of the following – CD (control diet); HFD (high-fat diet); and HFD- VA (HFD containing 10% Vernonia amygdalina leaves) supplementation. Fifteen male Wistar rats were randomly divided into three groups of five animals each...
October 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29241321/the-suitability-of-different-probiotic-strains-for-the-production-of-fruit-whey-beverages
#14
Marek Sady, Dorota Najgebauer-Lejko, Jacek Domagała
BACKGROUND: When designing new probiotic products, one of the most important aspects is the selection of bacterial strains with high survival rates in the matrix of the product concerned. The aim of the present research was to evaluate the potential of selected strains of probiotic bacteria for the production of fruit-whey beverages. METHODS: Orange, apple and blackcurrant whey beverages were produced, and each was inoculated with one of the following probiotic strains: Bifidobacterium lactis HN019TM; Lactobacillus aci- dophilus NCFM®; Lactobacillus paracasei Lpc-37TM; Lactobacillus rhamnosus HN001TM...
October 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29241320/influence-of-marinades-on-shear-force-structure-and-sensory-properties-of-home-style-jerky
#15
Joanna Żochowska-Kujawska, Marek Kotowicz, Kazimierz Lachowicz, Małgorzata Sobczak
BACKGROUND: Products from dried meat have been sold for many years as snack foods. The most important sensory attributes of this type of food are texture and flavour, determined by the selection of the raw material and the effect of numerous technological factors. The aim of the study was to investigate the structure, sen- sory and mechanical properties of meat snacks produced under non-commercial conditions using wild boar, roe deer and beef as raw material. METHODS: Jerky was prepared from Longissimus muscle treated (24 h, 4°C) with the follow- ing marinades before drying at 55°C for 6 h: (a) spices, (b) lemon & honey marinade, (c) marinating with balsamic vinegar marinade, (d) dipping into pineapple marinade, and (e) using ginger marinade...
October 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29241319/effects-of-six-substances-on-the-growth-and-freeze-drying-of-lactobacillus-delbrueckii-subsp-bulgaricus
#16
He Chen, Jie Huang, Xiaoyu Shi, Yichao Li, Yu Liu
BACKGROUND: The efficacy of Lactobacillus delbrueckii subsp. bulgaricus as starter cultures for the dairy industry depends largely on the number of viable and active cells. Freeze-drying is the most convenient and successful method to preserve the bacterial cells. However, not all strains survived during freeze-drying. METHODS: The effects of six substances including NaCl, sorbitol, mannitol, mannose, sodium glutamate, betaine added to the MRS medium on the growth and freeze-drying survival rate and viable counts of Lb...
October 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29241318/polyphenolic-content-antiradical-activity-stability-and-microbiological-quality-of-elderberry-sambucus-nigra-l-extracts
#17
Barbara Pliszka
BACKGROUND: The pharmaceutical and food industries expect detailed knowledge on the physicochemical properties of elderberry fruit extracts, their stability and microbiological quality, as well as the polyphenol content in elderberry cultivars. The characteristics of the extracts might be additionally modified by citric acid, which improves the stability of anthocyanins and protects processed fruits and syrups from pathogenic microorganisms. The choice of the method with citric acid was a consequence of the physicochemical charac teristics of elderberry pigments, which are not stable under the effect of light in alcoholic solutions...
October 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29241317/optimization-of-soymilk-mango-nectar-and-sucrose-solution-mixes-for-better-quality-of-soymilk-based-beverage
#18
Rahel Getu, Yetenayet B Tola, Satheesh Neela
BACKGROUND: Soy milk-based beverages play an important role as a healthy food alternative for human consumption. However, the ‘beany’ flavor and chalky mouth feel of soy milk often makes it unpalatable to consumers. The objective of the present study is to optimize a blend of soy milk, mango nectar and sucrose solution for the best quality soy milk-based beverage. METHODS: This study was designed to develop a soy milk blended beverage, with mango nectar and sucrose solutions, with the best physicochemical and sensory properties...
October 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29241316/effect-of-jasmonic-acid-and-yeast-extract-elicitation-on-low-molecular-antioxidants-and-antioxidant-activity-of-marjoram-origanum-majorana-l
#19
Urszula Złotek
BACKGROUND: Elicitation, which is a way of inducing plant secondary metabolism, may be an effective method for improving the quality of plant food. The aim of this study was to determine how the application of jasmonic acid (as an abiotic elicitor) and yeast extract (as a biotic elicitor) influences the production of some bioactive compounds in marjoram and the antioxidant activity of this herb. METHODS: Elicitation with 0.01 µM and 1 µM jasmonic acid as well as 0...
October 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29241315/natural-antioxidant-extracts-as-food-preservatives
#20
Norma F Santos-Sánchez, Raúl Salas-Coronado, Rogelio Valadez-Blanco, Beatriz Hernández-Carlos, Paula C Guadarrama-Mendoza
The food industry is becoming more specialized and processing methods are continuously being developed to meet consumer needs. Consumers demand products that are safe and preferably free of synthetic additives. These additives are associated with health effects, in most cases without reasonable justification. Consequently, consumers are looking for clearly labelled products that guarantee the absence of synthetic additives. This has led to the need to search for natural additives, which the food industry claims arenatural antioxidant preservatives...
October 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
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