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Acta Scientiarum Polonorum. Technologia Alimentaria

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https://www.readbyqxmd.com/read/28703963/comparing-the-effects-of-sucrose-and-high-fructose-corn-syrup-on-lipid-metabolism-and-the-risk-of-cardiovascular-disease-in-male-rats
#1
Joanna Sadowska, Magda Bruszkowska
BACKGROUND: The objective of this study was to compare, in an animal model, the effect of different sugar types (sucrose vs. high-fructose corn syrup 55%) consumed as 10% by weight of the diet (11.6% of daily caloric intake) on the amount of food consumed, body weight, fatty tissue deposits, concentrations of selected lipids, and atherogenic indices of blood plasma. Material and method. The experiment was carried out on 30 5-month-old Wistar male rats, fed three differ- ent diets, containing, amongst other foods, (1) ground unrefined cereal grains, (2) sucrose, (3) high-fructose corn syrup...
April 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28703962/haematological-and-biochemical-studies-on-justicia-carnea-leaves-extract-in-phenylhydrazine-induced-anemia-in-albino-rats
#2
Chimaraoke Onyeabo, Ngozi K Achi, Chima A Ekeleme-Egedigwe, Chidinma U Ebere, Chidinma K Okoro
BACKGROUND: Justicia carnea is a medicinal plant used widely in Nigeria which is reported to have diverse functions, including blood-boosting potential. Aim. The effect of the ethanol extract of Justicea carnea (JC) leaves in phenylhydrazine induced-anemia albino rats on haematological and lipid profile parameters was investigated. METHODS: The experimental animals were randomly grouped into five groups of six rats each – group 1 (non-anemic control), group 2 (anemic control), group 3 (500 mg/kg of JC extract), group 4 (1000 mg/kg of JC extract) and group 5 (DMSO control)...
April 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28703961/effect-of-addition-of-wild-garlic-allium-ursinum-on-the-quality-of-kefirs-from-sheep-s-milk
#3
Agata Znamirowska, Katarzyna Szajnar, Przemysław Rożek, Dorota Kalicka, Piotr Kuźniar, Paweł Hanus, Krzysztof Kotula, Marcin Obirek, Maciej Kluz
BACKGROUND: Sheep’s milk has a high content of total solids, which qualifies it as a very good raw material for the production of fermented milk drinks. Currently, there are commercially produced kefirs and yogurts from sheep’s milk in the countries of the Mediterranean region. The growing interest in the consumption of these products is justified not only by their taste merits, but also because of their health-promoting proper- ties. The aim of the present study was to determine the effect of the addition of 1% of lyophilized wild garlic powder on the properties of kefirs from sheep’s milk...
April 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28703960/antioxidative-properties-of-milk-protein-preparations-fermented-by-polish-strains-of-lactobacillus-helveticus
#4
Katarzyna W Skrzypczak, Waldemar Z Gustaw, Ewa D Jabłońska-Ryś, Monika Michalak-Majewska, Aneta Sławińska, Wojciech P Radzki, Klaudia M Gustaw, Adam D Waśko
BACKGROUND: The increasing significance of food products containing substances with antioxidative activi- ties is currently being observed. This is mainly due to the fact that pathogenic changes underlying some diseases are related to the carcinogenic effects of free radicals. Antioxidative compounds play an important role in supporting and enhancing the body’s defense mechanisms, which is useful in preventing some civili- zation diseases. Unfortunately, it has been already proved that some synthetic antioxidants pose a potential risk in vivo...
April 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28703959/effects-of-operative-conditions-on-products-obtained-of-starch-oil-mixtures-by-single-screw-extrusion
#5
Marzena Włodarczyk-Stasiak, Artur Mazurek, Jerzy Jamroz
BACKGROUND: d. The aim of the study was to evaluate the fat binding and physicochemical properties of the products under conditions of potato starch extrusion containing rapeseed or linseed oil and rapeseed oil with glycerol. METHODS: The study dealt with the extrudates of potato starch produced with the addition of rape seed or linseed oil and rapeseed oil and glycerol at 22% humidity. The extrudates were obtained at two screw speeds: 80 rpm and 100 rpm. Extrudates containing rapeseed oil and glycerol (R6G) were obtained at a temperature distribution of 115/130/150°C, while those with the participation of rapeseed oil and linseed oil were obtained at 120/135/128°C...
April 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28703958/the-potential-use-of-probiotic-strains-lactobacillus-acidophilus-nrrl-b-4495-bifidobacterium-bifidum-nrrl-b41410-in-ldquo-lor-whey-cheese-rdquo-and-the-effects-on-sensory-properties
#6
Reyhan Irkin, Onur Yalcin
BACKGROUND: In recent years, probiotic bacteria have increasingly been incorporated into various foods as dietary adjuncts. The viability of the probiotic bacteria Lactobacillus acidophilus NRRL B 4495 and Bifido- bacterium bifidum NRRL B41410 in salted (1% w/w) and unsalted lor whey cheese during storage (21 days) at a refrigerated temperature (4°C) was evaluated. METHODS: As well as the survival of the probiotic bacteria, total mesophilic bacteria, total lactic acid bacteria, Pseudomonas spp...
April 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28703957/lactose-free-frozen-yogurt-production-and-characteristics
#7
Katarzyna Skryplonek, David Gomes, Jorge Viegas, Carlos Pereira, Marta Henriques
BACKGROUND: Nowadays, consumer demand is driving better and more nutritious dairy products. Changing from traditional to new lactose-free products poses technological challenges for the food industry in order to maintain or improve their food characteristics and consumer preferences. METHODS: This study investigates the production of lactose-free frozen yogurt by enzymati- cally hydrolysis of lactose, and its influence on the final product characteristics. In the case of lactose-free products, commercial Ha-lactase® was used for hydrolysis, and the reaction occurred simultaneously with fermentation...
April 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28703956/optimization-of-mooseer-a-hirtifolium-boiss-dehydration-under-infrared-conditions
#8
Reza Amiri Chayjan, Mosayeb Fealekari
BACKGROUND: In recent years, infrared drying has gained popularity as an alternative drying method for a va- riety of agricultural products. The use of infrared radiation technology in drying agricultural products has several advantages. These may include decreased drying time, high energy efficiency, high-quality finished products and uniform temperature in the product. With intermittent infrared and convection heating of a thick porous material, the drying time can be reduced compared to convection alone, while keeping good food quality and high energy efficiency...
April 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28703955/yield-of-acid-curd-cheese-produced-from-cow-s-milk-from-different-lactation-periods
#9
Ewa Salamończyk, Krzysztof Młynek, Piotr Guliński, Wiesława Zawadzka
BACKGROUND: Milk production intensification has led in many countries, including Poland, to increased milk yields per cow. A higher milk yield resulted in changes in cow productivity, including extended lactations. There is a paucity of information on the quality of milk harvested during the last months of lactations exceed- ing 10 months. Production capacity cheese (“cheese expenditure”) is an important parameter of providing   a recovery as much as the possible components of the milk processed are dry substances, which in turn af- fects the economics of production...
April 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28703954/evaluation-of-selected-properties-of-gluten-free-instant-gruels-processed-under-various-extrusion-cook-ing-conditions
#10
Magdalena Kręcisz, Agnieszka Wójtowicz
BACKGROUND: For consumers suffering with gluten intolerance, the only way to manage the condition is to avoid foods which are high in gluten. Instant gruels, processed from gluten-free corn and rice by extrusion cooking, could be used as a ready meal both for children and for adults on a gluten-free diet. The aim of the study was to evaluate the effects of various processing conditions on selected characteristics of corn-rice instant gruels. METHODS: Corn-rice mixtures (75:25 and 50:50) were processed at 12, 14, 16 and 18% of initial moisture content, using an extruder with screw speeds of 80, 100 and 120 rpm...
April 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28703953/the-effect-of-temperature-on-in-vitro-digestibility-fat-globular-size-and-free-fatty-acid-bio-availability-in-milk-fat
#11
Michał Smoczyński
BACKGROUND: The rate at which a particular fat is digested has an effect on its bioavailability and on the lipid profile of the blood. Milk fat is a very complex mixture of triacylglycerols, resulting in a very wide melting range (from –40 to +40°C). Because temperature has a pronounced effect on the physicochemical state of milk fat (i.e. crystallisation of different fat fractions), this study analysed the bioavailability of milk fat at different temperatures. METHODS: A simplified model simulating digestion in the intestine at various temperatures was used...
April 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28703952/potential-of-bacteriocins-from-lab-to-improve-microbial-quality-of-dry-cured-and-fermented-meat-products
#12
Paulina Kęska, Joanna Stadnik, Dorota Zielińska, Danuta Kołożyn-Krajewska
Meat and meat products are an important component of the daily diet. Nevertheless, they are perishable goods and are prone to microbial contamination, which leads to an increased risk to the health of consumers as well as economic losses in the meat industry. Fermentation has been used for thousands of years to preserve meat. As a result of extensive biochemical reactions occurring in meat during fermentation and ripening, the condi- tions inhibiting the growth of pathogenic and spoilage bacteria are formed...
April 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28362477/conditions-of-honey-consumption-in-selected-regions-of-poland
#13
Iwona Kowalczuk, Marzena Jeżewska-Zychowicz, Joanna Trafiałek
BACKGROUND: The nutritional value of honey is a factor that encourages the increase of its consumption. The aim of the study was to identify consumers' behaviours and preferences towards honey and their determinants. METHODS: Quantitative (PAPI method) survey was carried out in 2015 on a sample of 690 respondents from Mazowieckie, Podkarpackie and Zachodniopomorskie voivodeships. The data analyzed were: the frequency of and reasons for honey consumption, preferred buying locations, preferred types of honey, factors considered during purchase and different uses of honey...
January 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28362476/dietary-intake-of-boiled-breadfruit-treculia-africana-seeds-did-not-improve-hyperglycemia-in-streptozotocin-induced-diabetic-rats-effect-on-the-oral-glucose-tolerance-of-normoglycemic-rats
#14
Chinedum Eleazu, Ifeoma Ezekwibe, Mary Egbe, Sanni Saidu, Kate Eleazu, Chima Egedigwe
BACKGROUND: Although African breadfruit (Treculia africana) is said to be useful in the dietary management of diabetes, the effect of cooking on its glycemic index has not been reported. Hence this study has investi- gated the effect of a dietary intake of boiled breadfruit on the serum glucose, glucose tolerance, body weights and relative organ weights of streptozotocin (STZ) induced diabetic rats. METHODS: Twenty albino rats were used and were divided into four groups of five rats...
January 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28362475/the-genetic-basis-of-obesity-complications
#15
REVIEW
Katarzyna Skrypnik, Joanna Suliburska, Damian Skrypnik, Łukasz Pilarski, Julita Reguła, Paweł Bogdański
Intensive research is currently being performed into the genetic background of excess body mass compli- cations such as diabetes, cardiovascular disorders, especially atherosclerosis and coronary heart disease. Chronic inflammation is an important process in the pathogenesis of obesity, wherein there is an aberrant ex- pression of genes encoding adipokines. Visceral tissue is characterized by a higher expression and secretion of interleukin-8, interleukin-1ß and plasminogen activator inhibitor 1 in the subcutaneous tissue secretion of leptin prevails...
January 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28362474/cold-pressed-and-hot-pressed-rapeseed-oil-the-effects-of-roasting-and-seed-moisture-on-the-antioxi-dant-activity-canolol-and-tocopherol-level
#16
Aleksander Siger, Marta Józefiak, Paweł Górnaś
BACKGROUND: The paper looks at the levels of canolol, tocopherols and antioxidant activity in cold-pressed and hot-pressed rapeseed oils produced from seeds of various moisture levels (5%, 7.5%, and 10%). The paper also considers the effects of seed roasting on the levels of these compounds. METHODS: The material used for the tests was rapeseed cv. Adrianna. The quality of the oils obtained is determined using peroxide and acid values. The levels of canolol and tocopherols are analyzed using HPLC...
January 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28362473/the-effect-of-antioxidants-on-quantitative-changes-of-lysine-and-methionine-in-linoleic-acid-emulsions-at-different-ph-conditions
#17
Marzanna Hęś, Anna Gliszczyńska-Świgło, Anna Gramza-Michałowska
BACKGROUND: Plants are an important source of phenolic compounds. The antioxidant capacities of green tea, thyme and rosemary extracts that contain these compounds have been reported earlier. However, there is a lack of accessible information about their activity against lipid oxidation in emulsions and inhibit the interaction of lipid oxidation products with amino acids. Therefore, the influence of green tea, thyme and rosemary extracts and BHT (butylated hydroxytoluene) on quantitative changes in lysine and methionine in linoleic acid emulsions at a pH of isoelectric point and a pH lower than the isoelectric point of amino acids was investigated...
January 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28362472/nutritional-value-and-chemical-composition-of-sudanese-millet-based-fermented-foods-as-affected-by-fermentation-and-method-of-preparation
#18
Abdalbasit A Mariod, Yousif M A Idris, Nuha M Osman, Maha A Mohamed, Awad M A Sukrab, Bertrand Matthaus
BACKGROUND: Although kissra and hulu-mur are well known millet-based foods in Sudan, the effect of fer- mentation and methods of preparation on their chemical compositions has not been thoroughly investigated. The aim of this study was to investigate the method of preparation and the composition of kisra, and hulu-mur. METHODS: The effect of fermentation and method of preparation on the composition, and mi- crobiological load were examined in millet flour during the preparation of Sudanese fermented foods (kisra & hulu-mur)...
January 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28362471/identification-of-suspected-hazardous-chemical-contaminants-in-recycled-pastry-packaging
#19
Reza Ahmadkhaniha, Noushin Rastkari
BACKGROUND: The safe use of recycled paper and cardboard material for food packaging applications is     an important area of investigation. Therefore, the aim of this study was to determine which hazardous chemi- cal pollutants were found in paper and cardboard samples used for pastry packaging, and to measure the migration of pollutants over time into the pastries. METHODS: In this study, the presence of some organic pollutants in common confectionery packaging, and the effects of storage time and type of pastry on pollutant migration, were investigated...
January 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28362470/impact-of-green-tea-extract-addition-on-oxidative-changes-in-the-lipid-fraction-of-pastry-products
#20
Anna Żbikowska, Małgorzata Kowalska, Jarosława Rutkowska, Mariola Kozłowska, Sylwia Onacik-Gür
BACKGROUND: Alongside flour, fat is the key ingredient of sponge cakes, including those with long shelf lives. It is an unstable food component, whose quality and nutritional safety depend on the composition and pres- ence of oxidation products. Consumption of fat oxidation products adversely affects the human body and contributes to the incidence of a number of medical conditions. Qualitative changes in fats extracted from thermostat sponge cakes with and without antioxidant additions were determined in this study...
January 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
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