journal
MENU ▼
Read by QxMD icon Read
search

Acta Scientiarum Polonorum. Technologia Alimentaria

journal
https://www.readbyqxmd.com/read/28071022/research-on-the-effect-of-culture-time-on-the-kombucha-tea-beverage-s-antiradical-capacity-and-sensory-value
#1
Anna Gramza-Michałowska, Bartosz Kulczyński, Yuan Xindi, Małgorzata Gumienna
BACKGROUND: Recent consumption trends shows high consumer acceptability and growing medicinal interest in the biological value of kombucha tea. This tea is a sweetened tea leaf brew fermented with a layer containing mainly acetic acid bacteria, yeast and lactic acid bacteria. The main antioxidants in tea leaves are polyphenols, the consumption of which is proven to be beneficial for human health, e.g. protecting from reactive oxygen species (ROS). The aim of the present research was to evaluate antiradical activity, total polyphenol content (TPC) and sensory value of kombucha tea brews...
October 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28071021/the-effect-of-alcohol-consumption-on-maternal-and-cord-blood-electrolyte-and-trace-element-levels
#2
Anatoly V Skalny, Elena S Berezkina, Elena V Kiyaeva, Inara E Alidzhanova, Andrew R Grabeklis, Alexey A Tinkov
BACKGROUND: Earlier studies demonstrated that alcoholism significantly alters electrolyte and trace element homeostasis. However, the existing data on the interplay between maternal alcohol consumption and fetal trace element status are contradictory. Therefore, the primary objective of the present study was to assess the influence of alcohol consumption on maternal and cord blood trace elements. METHODS: A total of 30 pregnant women (15 women consuming alcohol and 15 controls) were examined...
October 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28071020/the-effect-of-microwave-roasting-on-the-antioxidant-properties-of-the-bangladeshi-groundnut-cultivar
#3
Abbas Ali, Anowarul Islam, Tarun K Pal
BACKGROUND: Groundnut seeds are an important source of bioactive phenolic compounds with noteworthy antioxidant capacity, which may be enhanced by the microwave roasting process. The aim of this work is   to study the changes in antioxidant activity in groundnut seeds during microwave roasting, as a function of roasting time and extract concentration, in order to maximise the phenolic content and antioxidant activity of roasted seeds. METHODS: The study was conducted to evaluate total phenolic content (TPC), total flavonoid content (TFC), and antioxidative activity of methanolic (GME), ethanolic (GEE), and chloroform (GCE) extracts and methanolic extract of oil (GMO) from groundnut seeds exposed to microwaves...
October 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28071019/influence-of-different-extraction-conditions-on-antioxidant-properties-of-soursop-peel
#4
Wei Zin Lee, Sui Kiat Chang, Hock Eng Khoo, Chiaw Mei Sia, Hip Seng Yim
BACKGROUND: Soursop is a healthy fruit. Peels form about 20% of the soursop fruit and are usually discarded as waste product. With a view to utilizing soursop peel as a source of valuable compounds, this study aimed to investigate the influence of different extraction conditions on total phenolic content (TPC) and antioxidant capacity (AC) of soursop (Annona muricata L.) peel. METHODS: Different ethanol concentrations (20-100%, v/v), extraction temperatures (25- 60°C), and extraction time (1-5 h) were tested...
October 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28071018/effect-of-roasting-degree-on-the-antioxidant-activity-of-different-arabica-coffee-quality-classes
#5
Božana Odžaković, Natalija Džinić, Zoran Kukrić, Slavica Grujić
BACKGROUND: Coffee is one of the most widely consumed beverages in the world, because of its unique sensory properties and physiological properties. Coffee beverages represent a significant source of antioxidants in the consumers' diet and contribute significantly to their daily intake. The aim of this research was to investigate the effect of different roasting degrees on the content of biologically active compounds and antioxidant activity in different quality classes of Arabica coffee...
October 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28071017/evaluation-of-the-potential-use-of-probiotic-strain-lactobacillus-plantarum-299v-in-lactic-fermentation-of-button-mushroom-fruiting-bodies
#6
Ewa Jabłońska-Ryś, Aneta Sławińska, Wojciech Radzki, Waldemar Gustaw
BACKGROUND: The available literature does not provide data on the application of probiotic strains in mushroom processing. The aim of the study was to evaluate the potential to use the L. plantarum 299v strain with documented probiotic properties in the process of lactic fermentation of button mushroom fruiting bodies (Agaricus bisporus). METHODS: Fresh button mushroom fruiting bodies and cultures of lactic acid bacteria L. plantarum Ib and a probiotic strain L...
October 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28071016/the-antioxidant-and-phenolic-profiles-of-five-green-vegetables-grown-in-southern-nigeria
#7
Abiola M Adeosun, Osasenaga M Ighodaro, Abiola O Aminu, Aminat I Ogunlana
BACKGROUND: Regular consumption of vegetables has been associated with reduced risk of chronic diseases. The phenolic and free radical scavenging properties of five green vegetables grown in southern Nigeria were determined. METHODS: The phenolic and antioxidant profile of African spinach, bitter leaf, jute leaf, scent leaf and water leaf harvested in the month of August were assessed using standard protocols. RESULTS: The total phenolic content (GAE mg/100 g) of the fresh vegetables ranges from 738...
October 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28071015/the-changes-of-proteins-fractions-shares-in-milk-and-fermented-milk-drinks
#8
Genowefa Bonczar, Maria Walczycka, Iwona Duda
BACKGROUND: The aim of this research was to observe the changes which take place in the electrophoretic picture of milk proteins after pasteurisation and inoculation with different starter cultures (both traditional and probiotic). After incubation, the yoghurt, kefir, acidified milk, fermented Bifidobacterium bifidum drink and Lactobacillus acidophillus drink were chilled for 14 days to observe the changes which occurred. METHODS: The research materials were raw and pasteurised milk, as well as fermented milk- based drinks...
October 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28071014/properties-of-ice-cream-fortified-with-zinc-and-lactobacillus-casei
#9
Hamid R Gheisari, Leila Ahadi, Sanaz Khezli, Tayebeh Dehnavi
BACKGROUND: In this study, the possible effects of zinc on physicochemical properties of ice cream and the survival of Lactobacillus casei during a 90 days storage at -18°C was investigated. METHODS: Samples were divided into four experimental groups as follows: control, zinc fortified ice cream, probiotic ice cream, zinc fortified and probiotic ice cream. The physicochemical, texture, organoleptic properties and the survival of probiotics, were investigated. RESULTS: Results showed that the addition of zinc did not affect the textural properties of ice creams...
October 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28071013/the-industrial-potential-of-herbs-and-spices-a-mini-review
#10
REVIEW
Katarzyna B Leja, Katarzyna Czaczyk
Herbs and spices have been used for food and medicinal purposes for centuries - the first recorded evidence of their use dates back to 1500BC and the Ebers Papyrus, which mentioned spices such as anise, mustard, saffron, cinnamon, and cassia. Now, in the 21st century, a variety of secondary compounds produced by plants are used in many fields of industry, such as food production (to improve taste, to provide vitamins and macro- and microelements, and also to inhibit food spoilage caused by foodborne bacteria), in medicine (in the treatment of various diseases; in chemoprevention and cancer therapy; as a source of natural antimicrobials for the treatment of infectious disease), and in pharmacology and cosmetology (in dietary supplements, and as a result of the demand for preservative-free cosmetics, to reduce the risk of methylparaben allergies)...
October 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28071033/an-analysis-of-the-meal-pattern-at-the-nutrient-level-in-polish-women
#11
Marta Stelmach-Mardas, Marcin Mardas, Wojciech Warchoł, Paweł Bogdański
BACKGROUND: Before the 1990's, access to a variety of foods in Eastern Europe was limited, which could have influenced the currently analyzed dietary behaviors pertaining to overweight and obesity development. The aim of this study was to describe the daily profile of meal patterns in Polish women aged 50-70 at the nutrient level. METHODS: The anthropometrical parameters of four-hundred and fifty Polish women aged 50-70 were assessed. Three 24-hour dietary recalls and validated questionnaires regarding socio-demographic-economic status and meal frequency were applied...
July 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28071032/legume-seeds-and-cereal-grains-capacity-to-accumulate-iron-while-sprouting-in-order-to-obtain-food-fortificant
#12
Magdalena Zielińska-Dawidziak, Halina Staniek, Ewelina Król, Dorota Piasecka-Kwiatkowska, Tomasz Twardowski
BACKGROUND: Prepared sprouts, after culturing in a medium with an increased iron concentration, could become a beneficial food iron fortificant. However, the efficient iron accumulation depends on the plants genus, species and/or varieties. The aim of the study was to indicate the seeds or grains which accumulate iron most efficiently during the sprouting process. METHODS: Alfalfa, lentil, lupine and soybean seeds as well as wheat grains were sprouted in abiotic stress conditions induced by the excess of iron(II) in culture media...
July 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28071031/study-of-variation-of-tocochromanol-and-phytosterol-contents-in-black-and-yellow-seeds-of-brassica-napus-l-doubled-haploid-populations
#13
Teresa Cegielska-Taras, Małgorzata Nogala-Kałucka, Laurencja Szala, Aleksander Siger
BACKGROUND: In the study, an analysis of tocopherols, plastochomanol-8 and phytosterols was conducted using DH lines obtained from F1 hybrids of reciprocal crosses between yellow- and black-seeded lines. METHODS: The biological material for the study consisted of two DH populations of winter oilseed rape obtained from F1 hybrids of reciprocal crosses between two DH lines: yellow- and black-seeded. Seed color was determined using a ColorFlex spectrophotometer. Fat content was determined via pulsed NMR...
July 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28071030/the-effect-of-replacing-pork-fat-of-inulin-on-the-physicochemical-and-sensory-quality-of-guinea-fowl-pate
#14
Agnieszka Latoch, Paweł Glibowski, Justyna Libera
BACKGROUND: Potentially, pâtés could be a functional food and are an important source of proteins, vitamin A, B complex vitamins and iron. Unfortunately, one problem in pâtés is the high level of animal fat, about 30%. Pâté with low-fat guinea fowl meat and animal fat replaced with inulin can result in this product being classified as a pro-health food. The objective of the present study was to determine the effect on pâté with guinea fowl meat of reducing its pork back fat content (about 1/3, 2/3 and 100%) and the adding inulin as a partial fat substitute...
July 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28071029/assessment-of-colour-changes-during-storage-of-elderberry-juice-concentrate-solutions-using-the-optimization-method
#15
Dorota Walkowiak-Tomczak, Janusz Czapski, Karolina Młynarczyk
BACKGROUND: Elderberries are a source of dietary supplements and bioactive compounds, such as anthocyanins. These dyes are used in food technology. The aim of the study was to assess the changes in colour parameters, anthocyanin contents and sensory attributes in solutions of elderberry juice concentrates during storage in a model system and to determine predictability of sensory attributes of colour in solutions based on regression equations using the response surface methodology. METHODS: The experiment was carried out according to the 3-level factorial design for three factors...
July 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28071028/influence-of-impurities-in-raw-material-on-sensory-and-physicochemical-properties-of-cold-pressed-rapeseedoil-produced-from-conventionally-and-ecologically-grown-seeds
#16
Małgorzata Wroniak, Agnieszka Rękas, Katarzyna Ratusz
BACKGROUND: The main problem of cold-pressed technology is its low yield and the varying quality of the end product, which is dependent on the quality of the raw material, technological process applied and also on conditions of packaging and storage. The effects of different contents of impurities in rapeseed on the sensory, physicochemical properties and oxidative stability of rapeseed oil produced by cold-pressing were investigated. METHODS: Cold-pressed oil produced from conventionally grown rapeseeds (individual cultivars and industrial seeds) and certified ecological rapeseeds...
July 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28071027/antioxidant-activity-of-the-aqueous-and-methanolic-extracts-of-coffee-beans-coffea-arabica-l
#17
COMPARATIVE STUDY
Urszula Złotek, Monika Karaś, Urszula Gawlik-Dziki, Urszula Szymanowska, Barbara Baraniak, Anna Jakubczyk
BACKGROUND: Coffee is important source of natural antioxidants in the diet, such as phenolic compounds, alkaloids, mainly caffeine, diterpenes (cafestol and kahweol) and Maillard reaction products formed during roasting. METHODS: In aqueous and methanolic extracts of coffee (Coffea arabica L.) roasted using traditional techniques from Brazil (B), Colombia (C), Ethiopia (E), Kenya (K) and coffee roasted using an industrial technique from Brazil (T), the phenolic and caffeine content as well as antioxidant properties were determined...
July 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28071026/antiradical-capacity-and-polyphenol-composition-of-asparagus-spears-varieties-cultivated-under-different-sunlight-conditions
#18
Bartosz Kulczyński, Joanna Kobus-Cisowska, Dominik Kmiecik, Anna Gramza-Michałowska, Dorota Golczak, Józef Korczak
BACKGROUND: Asparagus officinalis has a high nutritional value. Asparagus is rich in a number of bioactive compounds, mainly flavonoids (quercetin), glutathione, vitamin C, vitamin E, fructans (inulin and fructooligosaccharides) and phytosterols (b-sitosterol). These compounds may play an important role in human health. The purpose of this study was to examine the antioxidant potential and polyphenol composition of white, pale-colored and green asparagus spears of different cultivars...
July 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28071025/the-effect-of-thermal-treatment-on-antioxidant-capacity-and-pigment-contents-in-separated-betalain-fractions
#19
Katarzyna Mikołajczyk-Bator, Sylwia Pawlak
BACKGROUND: Increased consumption of fruits and vegetables significantly reduces the risk of cardio-vascular disease. This beneficial effect on the human organism is ascribed to the antioxidant compounds these foods contain. Unfortunately, many products, particularly vegetables, need to be subjected to thermal processing before consumption. The aim of this study was to determine the effect of such thermal treatment on the antioxidant capacity and pigment contents in separated fractions of violet pigments (betacyanins) and yellow pigments (betaxanthins and betacyanins)...
July 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28071024/effect-of-barley-%C3%AE-glucan-addition-as-a-fat-replacer-on-muffin-quality
#20
Sylwia Onacik-Gür, Anna Żbikowska, Ewa Kapler, Hanna Kowalska
BACKGROUND: The aim of this study was to perform the partial replacement of bakery fat with barley β-glucan in muffins and to determine its effect on the physical properties of products. Most shortenings used in the industry are solid fats rich in saturated fatty acids and often trans fatty isomers, which are nutritionally unfavorable. METHODS: Dough and baked muffins were used as the research material. Five muffin recipes were prepared: control (K0%) with 16% fat content in the total dough weight, with fat content decreased by 10% (PG10%), 15% (PG15%), 20% (PG20%) and 25% (PG25%)...
July 2016: Acta Scientiarum Polonorum. Technologia Alimentaria
journal
journal
41533
1
2
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"