Read by QxMD icon Read

Acta Scientiarum Polonorum. Technologia Alimentaria

Anna Prusak, Małgorzata Schlegel-Zawadzka, Annabelle Boulay, Gene Rowe
BACKGROUND: Peanuts are one of the main food allergens, occasionally responsible for life-threatening reactions. Thus, many studies have tried to fi nd a connection between peanut allergy prevalence and processes in the peanut chain that may contribute to the peanut allergenicity. To inform this discussion, this paper outlines experiences in peanut cultivation, trade and processing in Europe, focusing on four European countries with different peanut experiences (Poland, Bulgaria, Spain and the UK)...
July 2014: Acta Scientiarum Polonorum. Technologia Alimentaria
Folasade Maria Makinde, Rahman Akinoso
BACKGROUND: The most common form of utilization of sesame seed is its roasting, which supplies nutrients to the diet. Therefore, in view of the nutritional values of sesame seeds, the present study aimed at investigating the effect of roasting and fermentation 011 the nutritional quality of sesame flour. MATERIAL AND METHODS: Nigeria grown white sesame seeds (NC'RI-98-60) were collected from National Cereal Research Institute (NCRI). Badegi. Nigeria. The seeds were divided into three portions, and treated as raw...
July 2014: Acta Scientiarum Polonorum. Technologia Alimentaria
Julita Reguła, Angelika Smidowicz
INTRODUCTION: The aim of the study was to assess the intake of vitamins and minerals from the food ration and levels recorded after synthetic supplementation in patients following a gluten-free diet. MATERIAL AND METHODS: The study included a cohort of 25 individuals aged 20-54. Nutrient intakes were assessed based on a 24-hour diet recall interview and an original questionnaire prepared by the authors specifically for this study. Anthropometric measurements were recorded in order to assess the nutritional status of the patients...
July 2014: Acta Scientiarum Polonorum. Technologia Alimentaria
Lidia Lipińska, Elżbieta Klewicka, Michał Sójka
The present paper deals with the structure, occurrence and biological activity of ellagitannins. Ellagitannins belong to the class of hydrolysable tannins, they are esters of hexahydroxydiphenoic acid and monosaccharide (most commonly glucose). Ellagitannins are slowly hydrolysed in the digestive tract, releasing the ellagic acid molecule. Their chemical structure determines physical and chemical properties and biological activity. Ellagitannins occur naturally in some fruits (pomegranate, strawberry, blackberry, raspberry), nuts (walnuts, almonds), and seeds...
July 2014: Acta Scientiarum Polonorum. Technologia Alimentaria
Barbara Stachowiak
BACKGROUND: Astaxanthin is the most important and expensive carotenoid pigment used in aquaculture. Its commercial attractiveness is also related with its antioxidant potential. Xanthophyllomyces dendrorhous yeast is considered to be promising for commercial production of astaxanthin. The aim of this study was to investigate the possibility of the growth and astaxanthin production by X. dendrorhous strains 011 media containing xylose under different illumination. MATERIAL AND METHODS: A', dendrorhous DSM 5626 and its mutants: 10BE and 26UV were used in this study...
July 2014: Acta Scientiarum Polonorum. Technologia Alimentaria
Mahmoud El-Hofi, Azza Ismail, Maher Nour, Osama Ibrahim
BACKGROUND: Rosemary (Rosmarinus officinalis L.) is a spice and medicinal herb widely used around the world of the natural antioxidants, and it has been widely accepted as one of the spices with the highest antioxidant activity. Transglutaminase (EC TGase) is an enzyme capable of catalysing acyl transfer reactions by introducing covalent cross-links between proteins, as well as peptides and various primary amines. TGase activity in plants was first observed in pea seedlings, and subsequently found in organs of both lower and higher plants...
July 2014: Acta Scientiarum Polonorum. Technologia Alimentaria
Yuh Shan Wong, Chiaw Mei Sia, Hock Eng Khoo, Yee Kwang Ang, Sui Kiat Chang, Sui Kiat Chang, Hip Seng Yim
BACKGROUND: As a by-product of tropical fruit juice industry, passion fruit peel is a valuable functional food. It is rich in antioxidants. To determine its potential antioxidant properties of passion fruit peel, this study aimed to evaluate the effect of extraction conditions on total phenolic content and antioxidant activity. METHODS: The extraction conditions were selected from different percentages of ethanol (0-100%, v/v), extraction times (60-300 min), and extraction temperatures (25-60°C) that based on the optimal percentage of DPPH radical scavenging activity...
July 2014: Acta Scientiarum Polonorum. Technologia Alimentaria
Ogbonnaya Chinedum Eleazu, Kate Chinedum Eleazu, Segun Kolawole
BACKGROUND: The aim of the paper was to compare the food qualities of 2 varieties (SME 1 and 2) of high quality cassava flour (HQCF) produced from indigenous technology and that of some commercially sold wheat/HQCF samples. MATERIAL AND METHODS: The pH, proximate, phytochemical, antioxidant, functional properties and starch yield of the flours were carried out using standard techniques. RESULTS: The wheat flours had higher bulk densities and lipids than the HQCF samples while the oil absorption capacity of the HQCF (SME 2) was higher than other fl our samples investigated...
July 2014: Acta Scientiarum Polonorum. Technologia Alimentaria
Agnieszka Makowska, Dorota Cais-Sokolińska, Agata Lasik
BACKGROUND: The value of water activity in extruded products constitutes a significant indicator of their quality and stability. The state, in which water is found in extruded products, is an indicator of the conducted extrusion process and the used raw material. MATERIAL AND METHODS: The aim of the study was to assess water activity in extruded products made from a mixture of com grits with 12.5 and 15.0% moisture contents and different level of addition of whey proteins...
July 2014: Acta Scientiarum Polonorum. Technologia Alimentaria
Małgorzata Jasińska, Katarzyna Harabin, Izabela Dmytrów
BACKGROUND: This study aimed to estimate the effect of the season of milk production and the packaging method on sensory characteristics and some physicochemical indices of fresh curd cheese stored in cooling conditions. MATERIAL AND METHODS: This study covered three seasons: autumn (October), winter (January) and spring (March/April). The experimental samples were vacuum packed in 50 or 100 μm PE film, or in parchment paper and 50 or 100 μm PE film. The evaluation was made on the day of production of the cheese and after 3, 7, 14 and 21 days of cold storage...
July 2014: Acta Scientiarum Polonorum. Technologia Alimentaria
Anna Winiarska-Mieczan
BACKGROUND: The study aimed to assess the risk related to consumption of low-fat dairy products by expectant and lactating women. MATERIAL AND METHODS: A survey was used to verify the popularity of such products among expectant and lactating women and then the content of Cd and Pb in low-fat dairy products was determined. RESULTS: In the group of expectant women consuming dairy products, nearly 93% of the respondents consumed low-fat dairy products, while among lactating women the result was 90%...
April 2014: Acta Scientiarum Polonorum. Technologia Alimentaria
Katarzyna Przybyłowicz, Mariusz Przybyłowicz, Marek Grzybiak, Katarzyna Janiszewska
BACKGROUND: Epidemiological research has identified a relationship between maternal physical activity, early nutrition and infant birth weight with likelihood of developing future diseases. The aim of the study was to determine a relationship between gestational weight gain and physical activity during pregnancy to the nutritional status of newborns. MATERIAL AND METHODS: The presented study was conducted in the period from February 2010 until November 2012 in the gynecological and obstetric clinics in Warmińsko-Mazurskie voivodeship with various levels of reference...
April 2014: Acta Scientiarum Polonorum. Technologia Alimentaria
Semih Otles, Selin Ozgoz
Dietary fibre is a group of food components which is resistant to digestive enzymes and found mainly in cereals, fruits and vegetables. Dietary fi ber and whole grains contain a unique blend of bioactive components including resistant starches, vitamins, minerals, phytochemicals and antioxidants. Dietary fi ber which indigestible in human small intestinal, on the other hand digested completely or partially fermented in the large intestine, is examined in two groups: water-soluble and water insoluble organic compounds...
April 2014: Acta Scientiarum Polonorum. Technologia Alimentaria
Jerzy Dziuba, Iwona Szerszunowicz, Dorota Nałęcz, Marta Dziuba
BACKGROUND: Proteomic analysis is emerging as a highly useful tool in food research, including studies of food allergies. Two-dimensional gel electrophoresis involving isoelectric focusing and sodium dodecyl sulfate polyacrylamide gel electrophoresis is the most effective method of separating hundreds or even thousands of proteins. In this study, albumin and globulin tractions of pea seeds cv. Ramrod were subjected to proteomic analysis. Selected potentially alergenic proteins were identified based on their molecular weights and isoelectric points...
April 2014: Acta Scientiarum Polonorum. Technologia Alimentaria
Lee Suan Chua, Nur Ardawati Adnan
BACKGROUND: The purpose of this study was to investigate the relationship of biochemical (enzymes) and nutritional components in the selected honey samples from Malaysia. The relationship is important to estimate the quality of honey based on the concentration of these nutritious components. Such a study is limited for honey samples from tropical countries with heavy rainfall throughout the year. METHODOLOGY: A number of six honey samples that commonly consumed by local people were collected for the study...
April 2014: Acta Scientiarum Polonorum. Technologia Alimentaria
Wei Liu, Chun-Li Zhou, Jing Zhao, Dong Chen, Quan-Hong Li
BACKGROUND: 6-Gingerol is one of the most pharmacologically active and abundant components in ginger, which has a wide array of biochemical and pharmacologic activities. In recent years, the application of microwave-assisted extraction (MAE) for obtaining bioactive compounds from plant materials has shown tremendous research interest and potential. In this study, an efficient microwave-assisted extraction (MAE) technique was developed to extract 6-gingerol from ginger. The extraction efficiency of MAE was also compared with conventional extraction techniques...
April 2014: Acta Scientiarum Polonorum. Technologia Alimentaria
Paula Kuźma, Beata Drużyńska, Mieczysław Obiedziński
BACKGROUND: Parsley leaf is a rich source of natural antioxidants, which serve a lot of functions in human body and prevent food from oxidation processes. The aim of the study was to investigate the influence of different extraction solvents and times of extraction on natural antioxidants content. Owing to the knowledge of the properties of extracted components and solvents, as well as their interactions, it is possible to achieve a high effectiveness of active compounds recovery. MATERIAL AND METHODS: Three different extraction solvents (acetone 70% in water, methanol 80% in water and distilled water) and different times of extraction (30 and 60 minutes) were used to determine the efficiency of extraction of polyphenols and catechins, antioxidant activity against free radicals DPPH and ABTS and the ability to chelate ion Fe(2+) in dried parsley leaves...
April 2014: Acta Scientiarum Polonorum. Technologia Alimentaria
Katarzyna Waszkowiak, Krystyna Szymandera-Buszka, Marzanna Hęś
BACKGROUND: Flaxseed (Linum usitatissimum L.) is an important source of phenolic compounds, mainly lignans. Antioxidant capacities of flaxseed extracts that contain the compounds have been reported earlier. However, there is a lack of accessible information about their activity against lipid oxidation in meat products. Therefore, the effect of ethanolic flaxseed extracts (EFEs) on lipid stability and changes in nutritive value of frozen-stored meat products (pork meatballs and burgers) was determined...
April 2014: Acta Scientiarum Polonorum. Technologia Alimentaria
Hamid Reza Gheisari, Khadijeh H Abhari
BACKGROUND: Quince has many health benefits. Dried quince has been used as a tea for centuries. The aim of this study was to investigate the influences of two drying methods on the antioxidant activity of the quince. MATERIAL AND METHODS: Fifty two fresh Iranian quinces (Cydonia oblonga) were obtained from different parts of Shiraz. Half of the quinces were peeled and both peel and flesh immediately frozen at -20°C individually. The remainder was divided in two groups, and dried with sun and oven drying methods...
April 2014: Acta Scientiarum Polonorum. Technologia Alimentaria
Alexander G Shleikin, Yaroslav V Medvedev
It is known, that lipid peroxidation is one of the main factors limiting the quality and acceptability of meat and other animal tissues. The current data concerning connection of heme and peroxidation were summarized and analysed here. The muscle food compounds that are most influenced by oxidative processes include unsaturated fatty acids of lipids, amino acids of proteins and heme groups of pigments. Heme proteins and particularly myoglobin are abundant in muscle tissues. Meat colour is primarily influenced by the concentration and chemical State of heme pigments, myoglobin and hemoglobin...
April 2014: Acta Scientiarum Polonorum. Technologia Alimentaria
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"