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  1. 6 Polish Journal of Food and Nutrition Sciences

  2. 6 Teka Komisji Motoryzacji i Energetyki Rolnictwa

  3. 2 Acta Scientiarum Polonorum. Technologia Alimentaria

  4. 2 Polish Journal of Natural Sciences. Supplement

  5. 1 Biotechnology and Food Science

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  1. 3 Andrejko D.

  2. 3 Slaska-Grzywna B.

  3. 2 Derewiaka D.

  4. 2 Gorecka D.

  5. 2 Obiedzinski M.

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  1. 1 2016

  2. 2 2014

  3. 1 2013

  4. 3 2012

  5. 4 2011

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1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Effect of roasting on properties of walnuts

100%
Kita A., Figiel A.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 2[A]
89-94
The objective of this study was to compare properties of walnuts roasted at different technological parameters. Effects of roasting temperature (100-180oC), the roasting time (5-30 min) as well as the type of heating medium (hot air or boiled vegetable oil) on sensory and physical characteristics were determined. Experiment was conducted according to Response Surface Methodology. Nuts were analyzed for moisture content, colour, texture parameters, FFA and PV and sensory attributes. It has been stated that properties of walnuts were dependent on temperature and time of roasting. As roasting temperature and time increased nuts moisture decreased. Nuts roasted in oil showed darker colour than the samples treated in hot air. The colour changed and was getting darker together with higher roasting temperature and longer roasting time. Nuts roasted in oil exhibited harder texture than those roasted in hot air. As roasting temperature and time increased nuts texture was more crispy and delicate, independently on type of roasting. Roasting influenced the quality of nuts oil fraction – in all analysed samples FFA content increased, however PV increased mainly in nuts roasted in oil. Samples roasted at 130-150oC for 15-20 min exhibited the best sensory properties in both methods. Nuts roasted at lower temperatures showed too hard texture, light colour and taste and flavour typical of fresh nuts. Nuts roasted at the highest temperatures and for longer time were too dark and exhibited burned taste and flavour.
2
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Obosnovanie parametrov termosmeshivajushhejj sistemy v SR-tekhnologii pererabotki moloka

100%
Gerber J., Kutina G.
Motrol. Motoryzacja i Energetyka Rolnictwa
|
2014
|
tom 16
|
nr 5
3
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Comparison of the effects of water and thermal processing on pesticide removal in selected fruit and vegetables

86%
Lozowicka B., Jankowska M.
Journal of Elementology
|
2016
|
tom 21
|
nr 1
Fruit and vegetables are a valuable and essential component of a human diet. Unfortunately, the widespread and increasingly popular use of pesticides has largely magnified quantities of pesticide residues in these plant products. Among the best methods for removal of these contaminants from food of plant origin are food processing technologies, which affect the levels of pesticide residues to various degrees. The aim of this study was to compare the effects of different water and thermal processing treatments on pesticide residue concentrations in selected fruit and vegetables obtained from controlled field and tunnel trials. Black currants, broccoli, strawberries and tomatoes sprayed with plant protection products were analyzed. Washing by immersion in chlorine and in ozonated water as well as boiling were used to assess the removal of eleven pesticides in blackcurrants, broccoli, strawberries and tomatoes. Processing factors, which were determined for each combination of a pesticide, commodity and processing method, ranged between 0.03 and 1.66. Washing in ozonated water was more effective than washing in chlorinated water. However, high temperature at boiling caused a significant decrease in the concentration of most compounds (up to 97%), although there were some exceptions. The thermal treatment proved to be the most effective technological process removing pesticide residues from different commodities. The water and thermal processing technologgies tested in this experiment are promising methods for fast and simple removal of pesticide residues from broccoli, black currants, strawberries, tomatoes and possibly other commodities.
4

Oxysterol content in selected meats and meat products

86%
Derewiaka D., Obiedzinski M.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2009
|
tom 08
|
nr 3
5-13
Background. High consumption of oxysterols contributes to the development of arteriosclerosis. Thus it is necessary to monitor changes of their concentration in foodstuffs. The aim of this study was to determine the content of oxysterols in selected meats and meat products before and after heat treatment. Material and methods. Meats and meat products were pan fried in rapeseed oil for 10 minutes. Oxysterols methodology applied for the study of fat extraction, saponification, derivatization and determination by gas chromatography coupled with mass spectrometer. Results. The content of cholesterol oxidation products in meats and meat products after heat treatment (17.5 to 34.9 μg/g of fat) was statistically higher than before frying (2.2 to 10.7 μg/g of fat). Raw meats and processed meat products contained mainly cholesterol oxidation products which equalled from 1.0 to 8.3% of cholesterol content. In fried meats and meat products has been found phytosterol oxidation products (0.1-1.7 μg/g of fat) but only in small amounts. Conclusions. The increase in the content of phytosterol oxidation products in analysed meat samples after frying was probably the result of intensive phytosterol oxidation in-cluded in the rapeseed oil, also induced by haeme dyes within meat. From the results of the samples analyzed, it seems that multiple parameters are associated with the formation of oxysterols. Further studies should be performed to identify the factors e.g. water content, pro-oxidants, exposure to light, storage time and conditions, that may affect oxysterol formation during home frying.
5

Effect of nanoencapsulation on the reactivity of omega fatty acids under thermal processing conditions

86%
Mogol B. A., Gokmen V., Lumaga R. B., Fogliano V., Shimoni E.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
6

The effect of thermal processing of barley groats with varied processing rates on dietary fiber content

86%
Gorecka D., Szymandera-Buszka K., Hes M., Korczak J., Szolc M.
Polish Journal of Natural Sciences. Supplement
|
2007
|
tom 04
25-30
7

An influence of heating using IR radiation on pea seeds moisturizing process

86%
Andrejko D., Slaska-Grzywna B.
Teka Komisji Motoryzacji i Energetyki Rolnictwa
|
2008
|
tom 08
8

How does affect thermal processing to functional properties of bean flours?

86%
Aguilera Y., Esteban R. M., Benitez V., Sarmento T., Molla E., Lopez-Andreu F. J., Martin-Cabrejas M. A.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
9

The effect of thermal processing on the content of dietary fibre and its composition in some cultivars of carrots and white head cabbage

86%
Elkner K.
Vegetable Crops Research Bulletin
|
2002
|
tom 56
10

Influence of thermal processing on phenolics compounds level and antiradical activity of dill [Anethum graveolens L.]

86%
Swieca M., Gawlik-Dziki U.
Herba Polonica
|
2008
|
tom 54
|
nr 3
Content of total phenolics, phenolic acids and flavonoids in different extracts of fresh and thermal processed dill were investigated. Antioxidant activity, exhibited as a DPPH and ABTS free radical scavenging abilities were also studied. The highest content of total phenolics, phenolic acids and flavonoids was found in the samples of fresh dill extracted with 50% acetone (35.23; 19.49; 30.39 mg/g dw., respectively), the lowest in the case of methanolic extracts of dried dill (17.73; 7.58; 4.05 mg/g dw., respectively). It is noteworthy that studied extracts showed higher scavenging activity against ABTS (max > 25%) then DPPH radicals (max >15%). The best results were obtained in the case of extracts of dried dill. On the other hand, the lowest activity was found in the extracts of frozen dill. No significant correlations between phenolic compounds content and antiradical activities were found. We concluded that thermal processed dill exhibited free radical scavenging abilities, better or comparable with fresh samples and can be used as it valuable substitute.
11
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Factors influencing the energy efficiency in dairy processing plants

72%
Wojdalski J., Kaleta A., Drozdz B., Chojnacka A.
Teka Komisji Motoryzacji i Energetyki Rolnictwa
|
2012
|
tom 12
|
nr 1
12
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Changes of selected physical properties at wheat grain due to thermal processing using infra-red radiation

72%
Andrejko D.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 2[A]
3-6
The paper addresses the influence of infra-red radiation on moisture content and compressing force of wheat grain (Zawisza cv.). The decrease was observed in moisture content of wheat grains subjected to IR radiation processing. The dependence was described using first-order regression equations. Grain’s exposure to IR resulted in a decrease of compressing force recorded directly after heating. After 48 h, values of the measured forces increased considerably and sometimes were higher than those recorded for grains that were not processed with IR.
13

The possibility of thermal inactivation of Alicyclobacillus acidoterrestris spores in fruit and vegetable juices

72%
Chmal-Fudali E. E., Papiewska A. A.
Biotechnology and Food Science
|
2011
|
tom 75
|
nr 1
14
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Contents of phytosterols and oxyphytosterols in soybean oil with different addition of sea buckthorn seed oil after thermal processing

72%
Derewiaka D., Obiedzinski M., Wolosiak R., Antoniuk A.
Polish Journal of Food and Nutrition Sciences
|
2010
|
tom 60
|
nr 4
The aim of the study was to determine contents of phytosterol and oxyphytosterols in soybean oil and soybean oil with the addition of sea buckthorn seed oil after thermal processing, and to assay the oxidative stability of the oils. The analysis verified that the thermal processing of soybean oil at 120°C induced a decrease in total phytosterols (phytosterols concentration was reduced by 5.2 to 21.0%) and formation of the following phytosterol oxidation products: 7-ketositosterol, 5α,6α-epoxysitosterol, 7-ketocampesterol, 5α,6α-epoxycampesterol, 7-ketostigmasterol, and 5α,6α-epoxystigmasterol. The content of phytosterol oxidation products (POPs) increased with the higher sea buckthorn seed oil addition to soybean oil (from 1.2 mg/100 g in soybean oil with 1% addition of sea buckthorn oil to 11.4 mg/100 g in soybean oil with 5% addition of sea buckthorn oil) during Rancimat test.
15

Study on the acrylamide content in selected groups of food products

72%
Michalak J., Gujska E., Czarnowska M., Nowak F.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2014
|
nr 4
16

Influence of thermal processing on bioactive compounds content in apple puree prepared from organic fruits of old and new apple cultivars

72%
Hallmann E., Rembialkowska E.
Polish Journal of Natural Sciences. Supplement
|
2007
|
tom 04
37-42
17
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

The effect of thermal processing on changes in the texture of green peas

72%
Slaska-Grzywna B., Andrejko D., Pawlak H.
Teka Komisji Motoryzacji i Energetyki Rolnictwa
|
2013
|
tom 13
|
nr 2
18

The effect of comminution degree and fat content in meat batters on the pasteurizing P and sterilizing F value of model canned meat products

72%
Adamczak L., Slowinski M., Pisula A., Tomaszczyk E., Borysiak M.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2006
|
tom 05
|
nr 2
65-72
The main objective of this study was to evaluate the influence of fat content and degree of chopping of meat batters on the dose of heat which is delivered to meat during pasteurization and sterilization processes of canned meat products. Four types of canned meat were produced: coarse and finely chopped and with different meat and fat content in the formulation in each of five series. Products with lower content of fat - around 10% were concerned as “lean” while with 30% of fat as “fatty”. All types of canned meat were heated for 40 minutes in 100°C (pasteurization) and in 121°C (sterilization). During heating temperature in the core of canned meat was measured every 30 seconds. Based on that the heating dose for each type of canned meat was calculated. Independently of heating and degree of chopping, higher doses were delivered to samples with lower content of fat. The degree of chopping had significant effect on pasteurization value P and sterilization value F both in “lean” and “fatty” canned products. Higher values were obtained for coarse ground that for finely chopped meat batters.
19

Quality assessment of Italian broccoli processed in convection-steam oven

72%
Slaska-Grzywna B.
Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering
|
2007
|
tom 10
|
nr 2
20

The influence of thermal processing with infrared rays on the elementary energy consumption in grinding wheat grains

72%
Opielak M., Andrzejko D., Komsta H.
Teka Komisji Motoryzacji i Energetyki Rolnictwa
|
2004
|
tom 04
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