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Acta Scientiarum Polonorum. Technologia Alimentaria

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https://www.readbyqxmd.com/read/30269468/attenuation-of-metabolic-dysfunctions-in-the-skeletal-muscles-of-type-1-diabetic-rats-by-stevia-rebaudiana-extracts-via-ampk-upregulation-and-antioxidant-activities
#1
Amani M D El-Mesallamy, Seham A Mahmoud, Khalid M Elazab, Sahar A M Hussein, Abdelaziz M Hussein
BACKGROUND: Stevia rebaudiana Bertoni leaves are well-known for their sweetness and have been used        as a non-caloric sweetener in several countries. It has numerous therapeutic properties which have been proven safe and effective over hundreds of years. In the present study, we aimed to evaluate the possible antioxidant effects of stevia extracts and their role in regulating AMPK in type-1 diabetic rats. METHODS: Fifty male Sprague Dawely rats were divided into: (1) normal control (NC) group; normal rats receiving 0...
July 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/30269467/antioxidant-and-anti-diabetic-effects-of-auricularia-auricular-polysaccharides-and-their-degradation-by-artificial-gastrointestinal-digestion-bioactivity-of-auricularia-auricular-polysaccharides-and-their-hydrolysates
#2
Aoxue Lu, Mengen Yu, Meng Shen, Zhiyu Fang, Yaoyao Xu, Shuang Wang, Yongjun Zhang, Weimin Wang
BACKGROUND: Auricularia auricular polysaccharides (AAPs) derived from the dried fruit body of A. auricular are valuable compounds with many bioactivities. This research aimed to investigate the antioxidant and anti- diabetic activities of these polysaccharides and their artificial gastrointestinal fluid hydrolysates (AAPHs). METHODS: Artificially simulated gastrointestinal fluid was used to obtain polysaccharide-de- rived fragments, and a rat model of type 2 diabetes mellitus (T2DM) using a high-fat diet and low-dose streptozotocin (STZ) was established to assess their antioxidant and anti-diabetic effects...
July 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/30269466/assessment-the-viability-properties-of-lactobacillus-casei-strain-using-labneh-as-a-carrier
#3
Kawther El-Shafei, Fouad Mahmoud Fouad Elshaghabee, Hoda Samir El-Sayed, Jihan Mohamed Kassem
BACKGROUND: Our study was conducted in two stages; the first stage was to examine the fructose fermentation profile by Lactobacillus (Lb.) casei FEGY9973. The second stage was to investigate the viability properties of Lb. casei either during cold storage of labneh or under simulated gastrointestinal tract (GIT) conditions. METHODS: Labneh as a carrier medium was classified into four treatments; the first one con- tained 2% free cells of Lb. casei as a control. The second, third and fourth treatments used 2% of encapsulated cells of Lb...
July 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/30269465/application-of-the-plackett-burman-design-to-determine-the-main-factors-affecting-the-anti-oxidative-activity-of-goat-s-milk-casein-hydrolyzed-by-alcalase-and-papain
#4
Guowei Shu, Sha Mei, Qian Zhang, Ni Xin, He Chen
BACKGROUND: Antioxidant peptides can scavenge excessive free radicals produced by the metabolism, main- tain a free radical balance and prevent aging and disease. Therefore, finding natural resources with strong antioxidant activity has become a new focus for research. METHODS: Single-factor experiments were used to investigate the effects of various factors (hydrolysis temperature, pH, substrate concentration, enzyme to substrate ratio (E/S), ratio of compound protease (EAlcalase/Epapain) and time on the preparation of antioxidant peptides by compound protease (Alcalase and papain) hydrolysis of goat’s milk casein...
July 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/30269464/quality-of-yogurt-fortified-with-magnesium-lactate
#5
Katarzyna Szajnar, Agata Znamirowska, Dorota Kalicka, Piotr Kuźniar, Dorota Najgebauer-Lejko
BACKGROUND: Magnesium is a micronutrient which plays an important role in a wide range of fundamental cellular reactions. Deficiency of magnesium leads to serious biochemical and symptomatic changes. The present study was carried out to establish the influence of magnesium lactate fortification on the physico- chemical, microbiological and rheological properties of fat-free yogurt manufactured using different starters. METHODS: In this study, yogurts were produced from fat-free milk, standardized with skimmed milk powder to 6% protein content, and then divided into two parts...
July 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/30269463/the-encapsulation-of-powdered-doum-extract-in-liposomes-and-its-application-in-yoghurt
#6
Marwa M El-Said, Tamer M El-Messery, Hala M F El-Din
BACKGROUND: Doum fruit extract has many dietary benefits, but, due to the potential interaction between its phenolic compounds and milk proteins, its antioxidant activity is reduced in dairy formulations. To overcome this problem, encapsulation in liposomes has been used to improve the bioavailability of the phenolic com- pounds by protecting them from oxygen and acids, creating the conditions for better delivery and controlling their release into the body. METHODS: A liposome was used to encapsulate doum extract powder (DEP), and the encapsu- lated DEP was used to fortify yoghurt...
July 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/30269462/effects-of-the-replacement-of-wheat-flour-with-cricket-powder-on-the-characteristics-of-muffins
#7
Paulina Pauter, Maria Różańska, Paulina Wiza, Sandra Dworczak, Natalia Grobelna, Paulina Sarbak, Przemysław Ł Kowalczewski
BACKGROUND: Cricket powder (CP) is a cheap and valuable source of protein, unsaturated fatty acids and dietary fiber, as well as vitamins and minerals such as iron and calcium, which makes it useful for the enrich- ment of bakery products. METHODS: The ash, fat, moisture and protein contents of enriched muffins were analyzed ac- cording to PN-EN ISO and AACC methods. The proximate carbohydrate content was estimated by subtract- ing the total fat, protein, ash and moisture content from 100% of food composition...
July 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/30269461/evaluation-of-anti-tyrosinase-activity-of-allium-ursinum-extracts-and-their-metal-complexes
#8
Mohammad Nikkhahi, Effat Souri, Parisa Sarkhail, Maryam Baeeri, Negar Mohammadhosseini
BACKGROUND: A. ursinum is found to contain high levels of some beneficial phenolic and poly phenolic compounds were found to be effective in scavenging DPPH radicals and tyroinase inhibition. The aim of this study was to evaluate the anti-tyrosinase and antioxidant activity of three different extracts from the ultrasound-assisted method and their metal complexes from A. ursinum to discover new candidates for food additives, cosmetic and pharmaceutical products. METHODS: Water, 70% ethanol and absolute ethanol extract of Allium ursinum and their man- ganese and zinc-complexes were characterized by FT-IR and UV-Vis spectra and their antioxidant and anti- tyrosinase activity determined using DPPH radical scavenging and mushroom tyrosinase assay...
July 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/30269460/total-anthocyanin-flavonoid-polyphenol-and-tannin-contents-of-seven-pomegranate-cultivars-grown-in-iran
#9
Javad Mottaghipisheh, Mehdi Ayanmanesh, Ramin Babadayei-Samani, Alireza Javid, Mina Sanaeifard, Sara Vitalini, Marcello Iriti
BACKGROUND: Pomegranates are healthy fruits rich in bioactive phytochemicals and widely consumed in  the human diet. This study was designed to assess their physico-chemical properties and total polyphenolic compounds, along with antioxidant and ascorbic acid concentrations of the skin and juice of seven unstudied pomegranate cultivars grown in Iran. METHODS: Ten fruits of each of seven selected cultivars were picked. Methanolic extracts from the fruit skins as well as juices were subjected to an evaluation of their physico-chemical properties and phenolic content...
July 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/30269459/effect-of-dietary-grape-and-pomegranate-seed-oil-on-the-post-slaughter-value-and-physicochemical-properties-of-muscles-of-broiler-chickens
#10
Teresa Banaszkiewicz, Agnieszka Białek, Andrzej Tokarz, Karol Kaszperuk
BACKGROUND: The purpose of the study was to evaluate the post-slaughter value and quality of broiler chicken meat, and the possibility of enriching it with health-promoting fatty acids. METHODS: The experiment was carried out on 108 sexed broiler chickens (Ross 308). For the first 21 days of their lives, the chickens received the same diet, and after 21 days the chickens were divided into 3 groups of 36 birds (six replicate pens with 6 birds per pen comprised one experimental group), and fed the experimental diets until the 42nd day...
July 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29803221/effect-of-probiotic-supplementation-on-liver-function-and-lipid-status-in-rats
#11
Katarzyna Skrypnik, Paweł Bogdański, Igor Łoniewski, Julita Reguła, Joanna Suliburska
BACKGROUND: High gut microflora quality plays a crucial role in cardiovascular protection and undisturbed liver function. Currently, the most effective methods to ameliorate gut microbiota influence on the host’s cardiovascular health state are investigated. Next to low low-density lipoprotein (LDL) and low non-high-density lipoprotein (non-HDL) serum levels, triglycerides (TG) seem to be a new goal of cardioprotective treatment and prevention. Moreover, it has been documented that high serum alanine transaminase (ALT) is a reliable marker of cardiovascular risk...
April 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29803220/manufacturing-of-curd-products-of-increased-biological-value-for-the-elderly-from-dried-components
#12
Ludmila A Zabodalova, Maria S Belozerova, Tatiana N Evstigneeva
BACKGROUND: In recent years, the number of elderly people has increased, and the diseases that arise in old age are associated, amongst other factors, with malnutrition. In the elderly, the need for primary nutrients and energy changes, so the development of food products intended for this particular group of people is becom- ing increasingly important. The purpose of this research is to work out the composition of and technology for producing low-fat curd products from raw milk and vegetable components...
April 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29803219/the-effect-of-hemp-seed-and-linseed-addition-on-the-quality-of-liver-p%C3%A3-t%C3%A3-s
#13
Marzena Zając, Rafał Świątek
BACKGROUND: Liver pâtés are popular all over the world, but they usually contain high amounts of animal fats. It may be beneficial to improve their dietetic value by decreasing the saturated fatty acid content, while maintaining their sensory quality. One way to do this is to add ingredients which are rich in polyunsaturated fatty acids, such as hemp seed or linseed. Hemp seeds are valuable because of their fat and protein content and linseed is known for its high α-linolenic fatty acid (ALA) content...
April 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29803218/hygiene-assessments-of-school-kitchens-based-on-the-microbiological-status-of-served-food
#14
András J Tóth, Katalin Szakmár, Anna Dunay, Csaba B Illés, András Bittsánszky
BACKGROUND: According to European trends, more children eat at school canteens than ever before, therefore food safety and quality have become increasingly significant in recent years. Nevertheless, there are large differences in food safety levels in different school canteens. We hypothesize that the microbial status of the served meal represents on the general hygiene of the kitchen. Our research examines whether mesophilic aerobic bacteria measured in served food are connected with the level of hygiene in the catering unit, and whether this indicator can be used as a criterion for assessing school kitchens...
April 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29803217/chemical-and-nutritional-characteristics-of-high-fibre-rye-milling-fractions
#15
Piotr Kołodziejczyk, Agnieszka Makowska, Barbara Pospieszna, Jan Michniewicz, Hanna Paschke
BACKGROUND: Many studies have demonstrated the potential health benefits of consuming more high-fibre cereal-based food products. Therefore, there is a need to discover new ways to improve the overall nutritional balance of refined cereal products and focus on increasing their dietary fibre content, at the expense of readily digestible carbohydrates. METHODS: Lab-scale milling and sieving of whole rye grain was used to obtain two fractions rich in dietary fibre...
April 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29803216/improvement-of-viability-of-probiotic-bacteria-organoleptic-qualities-and-physical-characteristics-in-kefir-using-transglutaminase-and-xanthan
#16
Pooria Sabooni, Rezvan Pourahmad, Hamid Reza Mahdavi Adeli
BACKGROUND: Using kefir as a probiotic food carrier has many benefits. At the same time, it is considered an appropriate product for the dairy industry. The aim of this study was to evaluate the effect of xanthan gum and transglutaminase enzyme on the viability of probiotics and the organoleptic qualities and physicochemical characteristics of kefir. METHODS: Three levels of transglutaminase enzyme (50, 100 and 150 ppm), and xanthan gum (0.05%, 0.1% and 0.2%) were used...
April 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29803215/the-effect-of-selected-components-of-milk-and-ripening-time-on-the-development-of-the-hardness-and-melting-properties-of-cheese
#17
Krzysztof Młynek, Adam Oler, Karolina Zielińska, Jolanta Tkaczuk, Wiesława Zawadzka
BACKGROUND: The growing interest in ripening cheeses in Poland has increased milk production, which enhances the need to improve its quality. One method is to increase the fat and casein content of milk.       In effect, the proportions of these ingredients affect production efficiency and quality of cheese. Most milk components, and the maturity of the cheese, are associated with two qualities which are very important for consumers, hardness and fusibility...
April 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29803214/the-application-of-the-plackett-burman-design-in-investigating-ace-inhibitory-peptide-producing-conditions-and-media-for-lactobacillus-bulgaricus-lb6
#18
Xiaoyu Shi, Chen He, Jiangpeng Meng, Ni Xin, Zhe Ji
BACKGROUND: The intake of angiotensin converting enzyme (ACE, EC 3.4.15.1) inhibitory peptides from food has become a promising method for treating hypertension. Lactic acid producing bacteria are widely used to produce ACE inhibitors during fermentation. METHODS: Several factors which promote the production of ACE inhibitory peptides in Lacto- bacillus bulgaricus LB6 (inoculum size, incubation temperature, goat’s milk powder, sterilization time, whey powder, casein hydrolyses and calcium lactate) and media (casein peptone, soybean peptone, glucose, casein, ascorbic acid, Ca(H2PO4)2 and lactose) were investigated to optimize and increase ACE inhibitory activity during the fermentation of goat’s milk by using a Plackett-Burman design, in accordance with previous tests...
April 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29803213/antioxidant-activities-and-phenolic-compounds-in-fruits-of-various-genotypes-of-american-persimmon-diospyros-virginiana-l
#19
Olga Grygorieva, Alicja Zofia Kucharska, Narcyz Piórecki, Svitlana Klymenko, Olena Vergun, Ján Brindza
BACKGROUND: American persimmons (Diospyros virginiana L.) are known as a widespread cultivar which were traditionally used by Native Americans as a food source, and since ancient times have been used in folk medicine. The objective of this study was to evaluate the antioxidant activity and phenolic content of Diospyros virginiana genotypes. METHODS: The content of the total antioxidant activity and phenolic compounds from the fruits of the American persimmon (Diospyros virginiana L...
April 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29803212/carrageenan-as-a-functional-additive-in-the-production-of-cheese-and-cheese-like-products
#20
REVIEW
Błażej B Błaszak, Grażyna Gozdecka, Alexander Shyichuk
Carrageenan is a well-known gelling agent used in the food industry. The present review of patent and scien- tific literature shows that carrageenan is a useful additive in the cheese production process. The gel-strength- ening properties of carrageenan are as a result of the fairly strong bonds it forms with casein macromolecules. However, carrageenan-casein interaction is dependent on pH. Different carrageenan types have different charge levels (the most charged is the helix form of lambda-carrageenan), which affects the carrageenan- casein aggregates...
April 2018: Acta Scientiarum Polonorum. Technologia Alimentaria
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