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Acta Scientiarum Polonorum. Technologia Alimentaria

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https://www.readbyqxmd.com/read/29241324/repeatedly-heated-palm-kernel-oil-induces-hyperlipidemia-atherogenic-indices-and-hepatorenal-toxicity-in-rats-beneficial-role-of-virgin-coconut-oil-supplementation
#1
Ademola C Famurewa, Onyebuchi E Nwankwo, Abiola M Folawiyo, Emeka C Igwe, Michael A Epete, Odomero G Ufebe
BACKGROUND: The literature reports that the health benefits of vegetable oil can be deteriorated by repeated heating, which leads to lipid oxidation and the formation of free radicals. Virgin coconut oil (VCO) is emerging as a functional food oil and its health benefits are attributed to its potent polyphenolic compounds. We investigated the beneficial effect of VCO supplementation on lipid profile, liver and kidney markers in rats fed repeatedly heated palm kernel oil (HPO). METHODS: Rats were divided into four groups (n = 5)...
October 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29241323/serum-25-hydroxyvitamin-d-concentrations-and-selected-diet-components-in-postmenopausal-women
#2
Anna Huta-Osiecka, Zbigniew Kasprzak, Krystian Wochna, Alicja Nowak
BACKGROUND: Nutrition and lifestyle factors play an important role in the development and maintenance of peak bone mass and the prevention of bone degradation. The aim of the present study was to assess 25-hydroxy- cholecalciferol [25(OH)D] serum concentration in postmenopausal women during the winter period and the supply of selected components in their diet. METHODS: The study was conducted on a group of 35 women aged 54–77, using a question- naire, including a 24-hour recall related to a subject’s nutrient consumption...
October 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29241322/modulatory-effects-of-dietary-supplementation-by-vernonia-amygdalina-on-high-fat-diet-induced-obesity-in-wistar-rats
#3
Chima A Ekeleme-Egedigwe, Ifeoma I Ijeh, Polycarp N Okafor
BACKGROUND: Obesity is a growing public health problem arising from energy imbalance. The effect of 10% dietary incorporation of Vernonia amygdalina (VA) leaves into high-fat diets on some biological markers of adiposity and dyslipidaemia was investigated. METHODS: Experimental diets consisted of the following – CD (control diet); HFD (high-fat diet); and HFD- VA (HFD containing 10% Vernonia amygdalina leaves) supplementation. Fifteen male Wistar rats were randomly divided into three groups of five animals each...
October 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29241321/the-suitability-of-different-probiotic-strains-for-the-production-of-fruit-whey-beverages
#4
Marek Sady, Dorota Najgebauer-Lejko, Jacek Domagała
BACKGROUND: When designing new probiotic products, one of the most important aspects is the selection of bacterial strains with high survival rates in the matrix of the product concerned. The aim of the present research was to evaluate the potential of selected strains of probiotic bacteria for the production of fruit-whey beverages. METHODS: Orange, apple and blackcurrant whey beverages were produced, and each was inoculated with one of the following probiotic strains: Bifidobacterium lactis HN019TM; Lactobacillus aci- dophilus NCFM®; Lactobacillus paracasei Lpc-37TM; Lactobacillus rhamnosus HN001TM...
October 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29241320/influence-of-marinades-on-shear-force-structure-and-sensory-properties-of-home-style-jerky
#5
Joanna Żochowska-Kujawska, Marek Kotowicz, Kazimierz Lachowicz, Małgorzata Sobczak
BACKGROUND: Products from dried meat have been sold for many years as snack foods. The most important sensory attributes of this type of food are texture and flavour, determined by the selection of the raw material and the effect of numerous technological factors. The aim of the study was to investigate the structure, sen- sory and mechanical properties of meat snacks produced under non-commercial conditions using wild boar, roe deer and beef as raw material. METHODS: Jerky was prepared from Longissimus muscle treated (24 h, 4°C) with the follow- ing marinades before drying at 55°C for 6 h: (a) spices, (b) lemon & honey marinade, (c) marinating with balsamic vinegar marinade, (d) dipping into pineapple marinade, and (e) using ginger marinade...
October 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29241319/effects-of-six-substances-on-the-growth-and-freeze-drying-of-lactobacillus-delbrueckii-subsp-bulgaricus
#6
He Chen, Jie Huang, Xiaoyu Shi, Yichao Li, Yu Liu
BACKGROUND: The efficacy of Lactobacillus delbrueckii subsp. bulgaricus as starter cultures for the dairy industry depends largely on the number of viable and active cells. Freeze-drying is the most convenient and successful method to preserve the bacterial cells. However, not all strains survived during freeze-drying. METHODS: The effects of six substances including NaCl, sorbitol, mannitol, mannose, sodium glutamate, betaine added to the MRS medium on the growth and freeze-drying survival rate and viable counts of Lb...
October 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29241318/polyphenolic-content-antiradical-activity-stability-and-microbiological-quality-of-elderberry-sambucus-nigra-l-extracts
#7
Barbara Pliszka
BACKGROUND: The pharmaceutical and food industries expect detailed knowledge on the physicochemical properties of elderberry fruit extracts, their stability and microbiological quality, as well as the polyphenol content in elderberry cultivars. The characteristics of the extracts might be additionally modified by citric acid, which improves the stability of anthocyanins and protects processed fruits and syrups from pathogenic microorganisms. The choice of the method with citric acid was a consequence of the physicochemical charac teristics of elderberry pigments, which are not stable under the effect of light in alcoholic solutions...
October 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29241317/optimization-of-soymilk-mango-nectar-and-sucrose-solution-mixes-for-better-quality-of-soymilk-based-beverage
#8
Rahel Getu, Yetenayet B Tola, Satheesh Neela
BACKGROUND: Soy milk-based beverages play an important role as a healthy food alternative for human consumption. However, the ‘beany’ flavor and chalky mouth feel of soy milk often makes it unpalatable to consumers. The objective of the present study is to optimize a blend of soy milk, mango nectar and sucrose solution for the best quality soy milk-based beverage. METHODS: This study was designed to develop a soy milk blended beverage, with mango nectar and sucrose solutions, with the best physicochemical and sensory properties...
October 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29241316/effect-of-jasmonic-acid-and-yeast-extract-elicitation-on-low-molecular-antioxidants-and-antioxidant-activity-of-marjoram-origanum-majorana-l
#9
Urszula Złotek
BACKGROUND: Elicitation, which is a way of inducing plant secondary metabolism, may be an effective method for improving the quality of plant food. The aim of this study was to determine how the application of jasmonic acid (as an abiotic elicitor) and yeast extract (as a biotic elicitor) influences the production of some bioactive compounds in marjoram and the antioxidant activity of this herb. METHODS: Elicitation with 0.01 µM and 1 µM jasmonic acid as well as 0...
October 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29241315/natural-antioxidant-extracts-as-food-preservatives
#10
Norma F Santos-Sánchez, Raúl Salas-Coronado, Rogelio Valadez-Blanco, Beatriz Hernández-Carlos, Paula C Guadarrama-Mendoza
The food industry is becoming more specialized and processing methods are continuously being developed to meet consumer needs. Consumers demand products that are safe and preferably free of synthetic additives. These additives are associated with health effects, in most cases without reasonable justification. Consequently, consumers are looking for clearly labelled products that guarantee the absence of synthetic additives. This has led to the need to search for natural additives, which the food industry claims arenatural antioxidant preservatives...
October 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29055982/vitamin-a-status-and-its-determinants-in-patients-with-cystic-fibrosis
#11
Ewa Sapiejka, Patrycja Krzyżanowska, Dariusz Walkowiak, Ewa Wenska-Chyży, Mariusz Szczepanik, Szczepan Cofta, Andrzej Pogorzelski, Wojciech Skorupa, Jarosław Walkowiak
BACKGROUND: Routine administration of vitamin A, recommended in CF patients, can help to prevent its deficiency. However, high vitamin A supplementation may lead to its excessive level and possible toxicity. Therefore, the aim of the present study was to assess the status of vitamin A and the determinants of its body resources in CF patients. METHODS: In 196 CF patients aged from 4 months to 47 years, the following parameters  were analysed: nutritional status (standardized body weight and height, serum albumin concentration) and clinical expression of disease (lung function - spirometry; biochemical markers of liver function - ALT, AST, GGT; respiratory tract colonization by Pseudomonas aeruginosa; diabetes; cirrhosis, non-cirrhotic liver disease; exocrine pancreatic function - fecal elastase-1 concentration; blood clotting -  INR  and  vitamin  A supplementation)...
July 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29055981/nutritional-values-and-metabolic-profile-with-and-without-boiled-treatment-of-gallo-matese-beans-phaseolus-vulgaris-l-a-landrace-from-southern-italy
#12
Nicola Landi, Sara Ragucci, Michelina Fiorentino, Vincenzo Guida, Antimo Di Maro
BACKGROUND: 'Gallo Matese' beans are known as a typical legume of Southern Italy and continue to be consumed as a traditional food preserving the diversity of this region. Nonetheless, no information about the nutritional values of this legume is available. The objective of the present investigation was to determine the nutritional value and metabolic profile of 'Gallo Matese' beans. Results. 'Gallo Matese' beans contain high levels of proteins (22.64 g/100 g) and essential amino acids  (8...
July 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29055980/a-comparison-of-two-methods-of-determining-colour-change-in-the-assessment-of-the-quality-of-pork
#13
Tadeusz Karamucki, Artur Rybarczyk, Małgorzata Jakubowska, Anna Sulerzycka
BACKGROUND: The colour of pork is one of the most important measures of meat quality. For the consumer, it is a sign of freshness, crucial for the decision to buy a product. The storage of meat results in constant col- our changes. Differences can be found in all colour parameters, especially chromatic ones, such as redness (a*) and hue angle (h°), as these changes are significantly correlated with a number of quality traits. Colour change can be determined not only by evaluating changes in colour parameters, but also by establishing the change in absorbance of specific wavelengths of light...
July 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29055979/investigating-the-effect-of-aqueous-extracts-of-basil-and-savory-on-antioxidant-activity-microbial-and-sensory-properties-of-probiotic-yogurt
#14
Zohreh Ghaleh Mosiyani, Rezvan Pourahmad, Mohammad Reza Eshaghi
BACKGROUND: The low viability of probiotics causes the short shelf life of fermented products. Therefore compounds which prolong the viability of probiotic bacteria can increase or at least maintain the health- benefiting properties of these products. On the other hand, the addition of antioxidants is one of the methods to increase the shelf life of food products which has recently become more prevalent. In this respect, herbal extracts which are a good source of antioxidants can be appropriate alternative...
July 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29055978/determining-the-prevalence-of-inv-positive-and-ail-positive-yersinia-enterocolitica-in-pig-tonsils-using-pcr-and-culture-methods
#15
Milena Alicja Stachelska
BACKGROUND: Yersiniosis is believed to be the third most common intestinal zoonosis in the European Union, after campylobacteriosis and salmonellosis. Yersinia enterocolitica is the most common species responsible for human infections. Pigs are regarded as the biggest reservoir of pathogenic Y. enterocolitica strains, which are mainly isolated from pig tonsils. The aim of this paper is to examine the prevalence of inv-positive and ail-positive Y. enterocolitica in pigs which were slaughtered in a Polish abattoir...
July 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29055977/roasting-pumpkin-seeds-and-changes-in-the-composition-and-oxidative-stability-of-cold-pressed-oils
#16
Marianna Raczyk, Aleksander Siger, Elżbieta Radziejewska-Kubzdela, Katarzyna Ratusz, Magdalena Rudzińska
BACKGROUND: Pumpkin seed oil is valuable oil for its distinctive taste and aroma, as well as supposed health- promoting properties. The aim of this study was to investigate how roasting pumpkin seeds influences the physicochemical properties of cold-pressed oils. METHODS: The fatty acid composition, content of phytosterols, carotenoids and tocopherols, oxidative stability and colour were determined in oils after cold pressing and storage for 3 months using GC-FID, GCxGC-ToFMS, HPLC, Rancimat and spectrophotometric methods...
July 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29055976/the-influence-of-microwave-cooking-on-the-nutritional-composition-and-antioxidant-activity-of-the-underutilized-perah-seed
#17
Khu S Li, Abbas Ali, Ida I Muhammad
BACKGROUND: Perah seed is one of the most underutilized oilseeds, containing high nutritional values and high percentage of α-linoleneic acid, which may have a high potential in food and pharmaceutical applica- tions. The main objective of this study was to evaluate the influence of microwave (MW) cooking on the proximate composition and antioxidant activity of perah seeds. METHODS: In this study, the proximate composition and amygdalin concentration of MW ir- radiated perah seeds were determined...
July 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29055975/changes-in-the-level-and-antioxidant-activity-of-polyphenols-during-storage-of-enzymatically-treated-raspberry-juices-and-syrups
#18
Urszula Szymanowska, Barbara Baraniak, Urszula Gawlik-Dziki
BACKGROUND: Berry juices are a rich source of phenolic compounds exhibiting antioxidant activity. Unfortu- nately, polyphenols and especially anthocyanins are degraded during storage. METHODS: The levels of total phenolic compounds, phenolic acids, flavonoids, and antho- cyanins as well as antioxidant activity (radical scavenging ability against DPPH and ABTS+• and chelating power Fe2+) were determined in raspberry juices (obtained after enzymatic treatment with three commercial pectinolytic enzyme preparations) and syrups (obtained by the addition of sucrose at concentrations of 30% and 70%) during storage...
July 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29055974/technology-development-of-protein-rich-concentrates-for-nutrition-in-extreme-conditions-using-soybean-and-meat-by-products
#19
Tatiana K Kalenik, Rui Costa, Elena V Motkina, Tamara A Kosenko, Olga V Skripko, Irina A Kadnikova
BACKGROUND: There is a need to develop new foods for participants of expeditions in extreme conditions, which must be self-sufficient. These foods should be light to carry, with a long shelf life, tasty and with  high nutrient density. Currently, protein sources are limited mainly to dried and canned meat. In this work, a protein-rich dried concentrate suitable for extreme expeditions was developed using soya, tomato, milk whey and meat by-products. METHODS: Protein concentrates were developed using minced beef liver and heart, dehydrated and mixed with a soya protein-lycopene coagulate (SPLC) obtained from a solution prepared with germi- nated soybeans and mixed with tomato paste in milk whey, and finally dried...
July 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
https://www.readbyqxmd.com/read/29055973/characterisation-of-corn-extrudates-with-the-addition-of-brewers-spent-grain-as-a-raw-material-for-the-production-of-functional-batters
#20
Tomasz Żelaziński, Adam Ekielski, Adam Siwek, Leszek Dardziński
BACKGROUND: Novel food batters, recommended for various products, are at present manufactured by extru- sion. Thanks to this, it is possible to look for and process new raw materials, if their processing has so far been considered impossible or economically unviable. The purpose of the work was therefore to investigate the extrudates produced from the corn and brewers' spent grain compounds that are subsequently used as raw material for food batter production. METHODS: The work presents the findings of research on extrusion of corn mixes with varying levels of brewers' spent grains, to the maximum amount of 30%...
July 2017: Acta Scientiarum Polonorum. Technologia Alimentaria
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