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Acta Scientiarum Polonorum. Technologia Alimentaria

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https://www.readbyqxmd.com/read/28362477/conditions-of-honey-consumption-in-selected-regions-of-poland
#1
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
#2
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
#3
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
#4
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
#5
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
#6
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
#7
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
#8
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
https://www.readbyqxmd.com/read/28362469/control-of-natural-microorganisms-in-chamomile-chamomilla-recutita-l-by-gamma-ray-and-electron-beam-irradiation
#9
Mahfouz Al-Bachir
BACKGROUND: Microbial contamination levels and corresponding sensitivities to gamma rays (GR) and elec- tron beam (EB) irradiation were tested in chamomile (Chamomile recutta L.). METHODS: Chamomile powders were treated with 10 and 20 kGy by GR and EB, respectively. Microbiological and chemical analyses were performed on controls and treated samples immediately after irradiation, and after 12 months of storage. RESULTS: The control samples of chamomile exhibited rather high microbiological contamination, exceeding the levels of 4 log10 CFU g-1   (CFU - colony forming units) reported by national and international authorities as the maximum permissible total count level...
January 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28362468/galactomyces-geotrichum-moulds-from-dairy-products-with-high-biotechnological-potential
#10
REVIEW
Anna Grygier, Kamila Myszka, Magdalena Rudzińska
The article reviews the properties of the Galactomyces geotrichum species, the mould that is most important for the dairy industry. G. geotrichum mould has been isolated from milk, cheeses and alcoholic beverage. Its presence in food products makes it possible to obtain a characteristic aroma and taste, which corresponds to the needs and preferences of consumers. G. geotrichum plays an important role in ecology, where the mould is employed for the degradation of various hazardous substances and wastewater treatment...
January 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/28071022/research-on-the-effect-of-culture-time-on-the-kombucha-tea-beverage-s-antiradical-capacity-and-sensory-value
#11
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
#12
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
#13
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
#14
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
#15
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
#16
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
#17
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
#18
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
#19
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
#20
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
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