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Acta Scientiarum Polonorum. Technologia Alimentaria

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
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
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
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
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
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
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
Xiaoyu Shi, Chen He, Jiangpeng Meng, Ni Xin, Zhe Ji
BACKGROUND: The intake of angiotensin converting enzyme (ACE, EC 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
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
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
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
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
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
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
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
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
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
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
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
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
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