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1

Analysis of the size of fat globules in milk and cream dispersed in different reagents solutions

100%
Nowak K., Kielczewska K., Murach D., Dabrowska A.
Polish Journal of Natural Sciences
|
2017
|
tom 32
|
nr 4
This study compared the dimensions of the dispersion of fat globules in dairy products based on microscopic and instrumental methods using laser diffraction. The research involved an analysis of 20% and 10% fat cream and 3.5% fat milk, both non-homogenized and homogenized at 20 MPa and 100 MPa. Chemical compounds affecting the dissociation or disaggregation of casein micelles and fatty globules agglomerates were added to samples intended for instrumental measurements. It was found that those compounds did not have any significant effect on changes of determinants characterizing the dispersion of fat globules in cream, while in milk they determined the size of particles with a decreasing intensity of differences between the parameters under analysis in the following order: non-homogenized milk > milk homogenized at 20 MPa > milk homogenized at 100 MPa.
2

Characteristics of the sour cream produced with participation of thermophilic cultures

100%
Cais-Sokolinska D., Dankow R., Pikul J.
Polish Journal of Natural Sciences
|
2002
|
tom 11
3

Shared makeup cosmetics as a route of Demodex folliculorum infections

86%
Sedzikowska A., Bartosik K., Przydatek-Tyrajska R., Dybicz M.
Acta Parasitologica
|
2021
|
tom 66
|
nr 2
4
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Double blind study of sertaconazole 2% cream vs. clotrimazole 1% cream in treatment of seborrheic dermatitis

86%
Goldust M., Rezaee E., Rouhani S.
Annals of Parasitology
|
2013
|
tom 59
|
nr 1
Treatment of seborrheic dermatitis (SD) is an important issue in dermatology. This study was undertaken to compare efficiency of sertaconazole 2% cream vs. clotrimazole 1% cream for the treatment of seborrheic dermatitis. One hundred twenty eight patients suffering from SD were studied. Patients were randomly divided into two groups. Sixty four patients received local sertoconazole 2% cream and in control group 64 patients received clotrimazole 1% cream. They were recommended to use the cream twice a day for 4 weeks. At the beginning of referring and 2 and 4 weeks after first visit, the patients were examined by a dermatologist to assess improvement of clinical symptoms. The mean age of sertaconazole and clotrimazole group patients was 34.78±13.54 and 38.68±11.88, respectively. The highest level of satisfaction (87.6%) was observed 28 days after sertaconazole administration and in clotrimazole group it was 50%. Relapse of the disease one month after stopping treatment was not observed in groups treated with sertaconazole 2% cream and clotrimazole 1% cream. This study suggests that sertaconazole 2% cream is an effective and welltolerated treatment for moderate to severe facial seborrheic dermatitis.
5
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Clinical study of sertaconazole 2% cream vs. hydrocortisone 1% cream in the treatment of seborrheic dermatitis

72%
Goldust M., Rezaee E., Masoudnia S., Raghifar R.
Annals of Parasitology
|
2013
|
tom 59
|
nr 3
Seborrheic dermatitis (SD) is an inflammatory skin disorder affecting the scalp, face, and trunk, however, there are controversies surrounding its treatment. The aim of the study is to compare the efficacy of sertaconazole 2% cream with hydrocortisone 1% cream in the treatment of seborrheic dermatitis. In total, 138 patients suffering from seborrheic dermatitis were studied. Sixty-nine patients received local sertoconazole 2% cream and they were recommended to use the cream twice a day and for 4 weeks. To create a control group, 69 patients received hydrocortisone 1% cream twice a day for four weeks. At the time of referral, and at 2 and 4 weeks after their first visit, the patients were examined by a dermatologist to check the improvement of clinical symptoms. The mean age of patients was 36.45±13.23. The highest level of satisfaction (85.1%) was observed 28 days after sertaconazole consumption: 76.9% was recorded for the hydrocortisone group. No relapse of the disease one month after stopping treatment was observed in either the sertaconazole 2% group or the hydrocortisone 1% group. Sertaconazole 2% cream may be an excellent alternative therapeutic modality for treating seborrheic dermatitis.
6

Tempting the realm of cheese and cream

72%
Radzewicz A.
Polish Food
|
2010
|
nr 1
7
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Comparison of permethrin 2.5 % cream vs. Tenutex emulsion for the treatment of scabies

72%
Goldust M., Rozaee E., Raghifar R., Naghavi-Behzad M.
Annals of Parasitology
|
2013
|
tom 59
|
nr 1
Scabies is a common parasitic infestation that is an important public-health problem in many resourcepoor regions. It is commonly treated with the insecticides but the treatment of choice is still controversial. This study aimed at comparing the efficacy of permethrin 2.5% cream vs. Tenutex emulsion for the treatment of scabies. In total, 440 patients with scabies were enrolled, and randomized into two groups The first group received permethrin 2.5% cream twice with one week interval and the second group received Tenutex emulsion and were told to apply this once whole-body application. Treatment was evaluated at intervals of 2 and 4 weeks, and if there was treatment failure at the 2-week follow-up, treatment was repeated.Two application of permethrin 2.5% cream provided a cure rate of 63.6% at the 2-week follow-up, which increased to 86.3% at the 4-week follow-up after repeating the treatment. Treatment with single applications of Tenutex emulsion was effective in 45.4% of patients at the 2-week follow-up, which increased to 59.1% at the 4-week follow-up after this treatment was repeated.Two application of permethrin 2.5% cream was as effective as single applications of Tenutex emulsion at the 2-week follow-up. After repeating the treatment, permethrin 2.5% cream was superior to Tenutex emulsion at the 4-week follow up.
8

Isolation of staphylococci from milk and cream sold at the Kars market and detection of their enterotoxigenicity

58%
Vargun F., Vatansever L.
Medycyna Weterynaryjna
|
2007
|
tom 63
|
nr 05
538-540
The aim of the study was isolation of staphylococci from milk and cream sold at the Kars market and detection of their enterotoxigenicity and possible risk for public health. A total of 160 staphylococci from 40 milk samples and 52 staphylococci from 30 cream samples were isolated. 22 (13.75%) isolates from 160 milk isolates and 9 (17.3%) isolates from 52 cream isolates were determined using human plasma as coagulase-positive staphylococci. From all the milk isolates, 4 (2.5%) of them were resistant to methycilline and one of them was resistant to vancomycin. Similarly, from all the cream samples 6 (11.54%) of them were resistance to methycilline and one (1.92%) of them was resistant to vancomycin. A total of 60 staphylococci isolates were investigated for their enterotoxigenicity. From 38 milk isolates and 22 cream isolates, 6 isolates and only one isolate respectively were found to produce staphylococcal enterotoxin (SE). One staphylococci isolated from cream samples produced only SEA, one staphylococci produced SEA, SEB, SEC, and one staphylococci produced SEA, SEB, SEC and SEE isolated from milk samples. Two isolates produced SEE and one isolate produced SEA from milk samples. In conclusion, investigated milk and cream samples are potentially the cause of staphylococcal food poisoning and can be dangerous for public health. For this reason, milk and cream should be supplied from healthy animals and milk and cream production, transporting this product to the market and keeping it their has to be done in a cold condition accordance to hygiene rules. At the same time milk producers and workers should be informed and educated of possible health risks.
9

Dairy Cooperative - OSM in Kalisz

58%
Polish Food
|
2005
|
nr 3
10
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Fatty acid composition with emphasis on conjugated linoleic acid [CLA] and cholesterol content of Pakistani dairy products

58%
Talpur F. N., Bhanger M. I., Memon N. N.
Polish Journal of Food and Nutrition Sciences
|
2008
|
tom 58
|
nr 3
The fatty acid composition of principally conjugated linoleic isomers and cholesterol content of some Pakistani dairy products (butter, cheese, yoghurt and cream) are reported. The most abundant saturated fatty acids within the dairy products studied were palmitic (C16:0), stearic (C18:0) and myristic acid (C14:0), contributing 50-55 g/100 g of total fatty acids. The oleic acid (C18:1) content was considerably higher (21.20-24.12 g/100 g of total fatty acids) than the other unsaturated fatty acids in all dairy products examined. The mean cholesterol content ranged between 91-200 mg/100 g in total fat. A positive correlation between cholesterol and fat content (r=0.6288) of dairy products was found for pooled data. Among dairy products investigated, cheese contains higher mean values (p<0.05) of CLA (9.00 mg/g) as compared to butter (8.18 mg/g), yoghurt (8.27 mg/g) and cream (8.52 mg/g) samples. In order to understand the factors that affect the CLA levels in dairy products the whole production system needs to be carefully checked, with special attention to animal feeding patterns, characteristics of milk used and different stages in processing.
11

A modern 120-year-old

58%
Radzewicz A.
Polish Food
|
2006
|
nr 1-2
12

Milk Processing Plant MLECZ

51%
Polish Food
|
2005
|
nr 3
13

Foreign trade in agri-food products

44%
Polish Food
|
2006
|
nr 1-2
14

Biale zdrowie

44%
Kolanowski W.
Przegląd Gastronomiczny
|
2001
|
tom 54
|
nr 05
10-11
15

Some attributes of emulsifier varied- recombined oil- in- water emulsions [ cream ] developed by two- stage homogenization

44%
Kisza J., Juskiewicz M., Hadal A., Staniewski B.
Acta Academiae Agriculturae ac Technicae Olstenensis. Technologia Alimentorum
|
1994
|
nr 26
15-27
16

Slodyczy nigdy za wiele

44%
Biuletyn. Korporacja Producentów Żywności – Klub Promocji Jakości
|
2003
|
nr 1-2
19
17

Re-Launch linii Demanding Skin w walce z pierwszymi oznakami starzenia

44%
Kosmetologia Estetyczna
|
2015
|
tom 04
|
nr 1
18

Oczyszczanie i pielęgnacja wraźliwej skóry twarzy

44%
Wojnowska D.
Kosmetologia Estetyczna
|
2015
|
tom 04
|
nr 2
19

Przydatnosc technologiczna zakwasow mezofilnych paciorkowcow mlekowych w zaleznosci od warunkow propagacji

37%
Cichosz G., Szpendowski J., Kosek M.
Żywność Nauka Technologia Jakość
|
2005
|
tom 12
|
nr 1
71-83
Oceniono przydatność technologiczną zakwasów mezofilnych paciorkowców mlekowych namnażanych w mleku odtłuszczonym oraz w dwóch różnych podłożach wzrostowych w temp. 24 i 30°C . Badano wpływ rodzaju podłoża oraz temperatury inkubacji na liczebność bakterii fermentacji mlekowej z uwzględnieniem udziału szczepów fermentujących cytryniany. Przydatność technologiczną zakwasów oceniano dwuetapowo. Porównano zawartość diacetylu i CO2 w mleku ukwaszonym do pH 5,2, przy zastosowaniu badanych zakwasów. Zakwasy namnażane w temp. 24°C zastosowano w technologii sera gouda. Sery po 4 i 6 tygodniach dojrzewania poddano ocenie sensorycznej. Zastosowanie podłoży wzrostowych umożliwiło – zwłaszcza przy inkubacji w temp. 24°C – otrzymanie zakwasów o większej liczebności bakterii fermentacji mlekowej oraz większym odsetku szczepów fermentujących cytryniany, a w konsekwencji większej aktywności aromato- i gazotwórczej. Sery wyprodukowane z zastosowaniem zakwasów z badanych podłoży charakteryzowały się korzystniejszym smakiem i zapachem (wyraźnie orzechowy) oraz zdecydowanie lepszym oczkowaniem niż sery wyprodukowane z zakwasem namnażanym w mleku odtłuszczonym.
20

Ocena sposobu zywienia marynarzy i rybakow

37%
Babicz-Zielinska E., Zabrocki R.
Roczniki Państwowego Zakładu Higieny
|
1998
|
tom 49
|
nr 4
499-505
Wykazano, że dzienna racja pokarmowa marynarzy i rybaków charakteryzowała się za wysoką wartością energetyczną, zbyt dużym udziałem tłuszczu, niedostateczną zawartością węglowodanów; nadmierne było spożycie mięsa i wędlin jaj, masła i śmietany, niedostateczne zaś produktów zbożowych oraz ziemniaków. Negatywnie oceniono jadłospisy z powodu niedostatecznej ilości świeżych warzyw i owoców, monotonii w doborze produktów oraz stosowaniu głównie smażenia i pieczenia jako metod obróbki mięsa. Stwierdzono, że obecna struktura spożycia stanowi potencjalny czynnik powstawania chorób cywilizacyjnych.
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