Wyniki wyszukiwania

1

Antioxidant activity of berry fruits and beverages

100%

Borowska J., Szajdek A.

Polish Journal of Natural Sciences

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2003

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tom 14

2

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Assessment of water intake from food and beverages by elderly in Poland

75%

Drywien M. E., Galon K.

Roczniki Państwowego Zakładu Higieny

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2016

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tom 67

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nr 4

Background. Fluid intake in elderly is more important than in younger individuals, because compromised homeostatic mechanisms such as loss of the thirst sensation can result in dehydration. Objective. The aim of the present study was the assessment of water intake from food and beverages by free-living elderly in Poland. Materials and Methods. The study was conducted on 138 volunteers (women and men) at the age of 60 to 90, recruited from Warsaw and Płock Universities of the Third Age and different informal groups from the same cities. Food and beverages consumption data were collected using the method of records for 3 days, including two weekdays and one week-end day, in the period April – June 2012. Results. Average values of total water intake in the present study indicated that women meets of the European Food Safety Agency recommendations (2000 mL/day), but men did not (less about 200 mL/day than the recommended 2500 mL/day). Taking into account the criterion of water per energy intake (mL/kcal) 51% of women and 75% of men did not meet the recommendation. Conclusions. Continuation of the careers and/or participation in Universities of the Third Age contributed to less intake of water from beverages, what in turn affected the total water intake. The elderly leading an active life (working, studying) may be a risk group vulnerable to dehydration, so monitoring is needed.

3

Transfer of magnesium in a food chain. Part four: Magnesium content in animal foodstuffs and beverages

75%

Schafer U., Glei M., Anke M.

Journal of Elementology

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2005

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tom 10

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nr 4 Suppl.1

95-96

4

Determination of acidity regulators and preservatives in drinks using ion chromatography

75%

Yusenko E., Kalyakina O., Polyntseva E., Kalyakin S.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

5

Beverage osmolality as a marker for maintaining appropriate body hydration

75%

Sadowska B., Swiderski F., Rakowska R., Waszkiewicz-Robak B., Zebrowska-Krasuska M., Dybkowska E.

Roczniki Państwowego Zakładu Higieny

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2017

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tom 68

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nr 2

Background. Osmolalities can be useful markers for determining whether given beverages are suited for maintaining an adequate hydration of the body. Losing 2% of body water relative to body mass reduces the efficiency of body function when undertaking physical effort by around 20%. Deficiencies in water intakes approaching 5-8% of body mass, double the impairment to the body’s physical and mental functioning, whereas at a level of 10% the body becomes incapable of performing any sort of physical effort. For such reasons the body’s hydration status is vital to its functioning. Objectives. To asses osmolalities as measured in various types of commercially available mineral waters and non-alcoholic beverages containing different amounts of extracts. Materials and Methods. Test materials were commercially available mineral waters (of low, medium and high mineral content) along with juices, nectars and drinks that are isotonic, energising and those described as being ‘light’ and sparkling. Osmolality was measured by the 800CL Osmometer instrument from TridentMed whilst the RL-type refractometer was used for determining extract values. Results. Isotonic drinks were found to have the same osmotic pressures as bodily fluids at 275 – 295 mOsm/kg water. The osmotic pressure in mineral waters depended on the extent of mineralisation and ranged from 13 mOsm / kg water (low mineral content) to 119 mOsm/kg water (high mineral content). Low osmolalities were also found in ‘light’ drinks (from 29.3 to 34 mOsm/kg water). Juices, nectars, energising drinks and colas typically have high sugar contents and have high osmolalities ranging 492 – 784 mOsm / kg water. Statistical analysis demonstrated significant associations (p < 0.05) between osmolalities and extract content in beverages as well as between osmolalities and mineral content in mineral waters. Upon factor analysis, it was possible to group the tested drinks according to similar osmolalities and extract content. Conclusions. Osmolalities measured in beverages are a marker that permits drinks to be classified into groups according to their tonicity and their ability to ensure that the body is properly hydrated; this becoming vital in cases when the body requires rapid body fluid replenishment.

6

Podatek VAT na napoje w krajach Unii Europejskiej

63%

Pokrywka T.

Przemysł Fermentacyjny i Owocowo-Warzywny

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2002

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tom 46

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nr 07-08

72

7

The viability of yogurt bacteria in selected plant beverages

63%

Zareba D., Ziarno M.

Zeszyty Problemowe Postępów Nauk Rolniczych

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2017

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tom 591

The aim of this work was to investigate whether selected plant beverages can be a carrier of live cultures of lactic acid bacteria. Seven commercial dairy freeze-dried starters were analysed in the experiments. They were used to produce samples of fermented and non-fermented three market plant beverages (soy, rice, and coconut). The analysis of the plant beverage samples was carried out for three weeks of the refrigerated storage. The number of lactic acid bacteria cells (lactobacilli and streptococci) and pH were determined. In all starter cultures, a significantly higher share of streptococci than lactobacilli was observed. The viability of lactobacilli and streptococci was dependent on the type of plant beverage and the starter culture used, as well as on whether the beverage was fermented. Our experiments clearly show that the starter culture should be carefully selected for the specific type of plant beverage.

8

Whey-based beverages

63%

Skryplonek K., Jasinska M.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2017

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tom 20

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nr 4

9

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

63%

Chmal-Fudali E. E., Papiewska A. A.

Biotechnology and Food Science

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2011

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tom 75

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nr 1

10

Czym jest woda dla czlowieka?

63%

Chuchro B.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

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1995

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nr 05

19-20

11

Consumption of selected beverages and teenagers’ perception of own health

63%

Fabisiak A., Jaworski M.

Health Problems of Civilization

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2018

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tom 12

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nr 1

Background. Health can be perceived as a set of individual determinants that enable a person to develop in various areas. Some people view their health subjectively to realise their owns goals. The following study aims to investigate health- and eating-related behaviours in young people with regard to selected alcoholic beverages. Material and methods. The group of people involved in the study consisted of 77 teenagers from a high school aged 17 to 18 years. The mean age of the entire group was 17.1 years (SD = 0.8 years). As for gender, the sample was dominated by women, who accounted for 58.4% (n = 45) of all the respondents, while men − 41.6% (n = 32). Results. When asked about the significance of good health and proper nutrition for teens, a large number of the girls participating in this survey, i.e. 51.9%, declared that health was important to them, whereas 29.9% claimed that it was very important. Furthermore, the teenagers involved in the study often claimed that they eat healthily (rho = 0.42; p <0.01) and 40.3% perceived their diet as healthy. Only 2.6% of the respondents viewed their diet as improper. Conclusions. Particular attention should be paid to building a sense of personal responsibility for health in young people. Health promotion programmes targeting young people should be aimed at developing their personality features which are indirectly associated with increasing awareness and responsibility for their own health, encouraging the individual to make right choices with regard to food products, including the type and quantity of beverages available on the market.

12

Consumption of black and green teas as a dietary source of polyphenols in Polish inhabitants of the Mazovian region

63%

Drywien M., Podkowska J., Frackiewicz J., Gornicka M.

Roczniki Państwowego Zakładu Higieny

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2015

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tom 66

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nr 1

Background. Tea is a very popular drink throughout many parts of the world, that includes Poland. The tea infusion (cup of tea) itself contains phenolic compounds with anti-oxidant properties that constitute 30% of the dry mass of tea leaves responsible for a health promoting effect on the human body. Objectives. To estimate the determinants and amounts of black and green tea consumed by a selected population group, along with their polyphenols intake from tea. Material and Methods. A survey was conducted of 281 subjects in 2012 from the Mazovian region of Poland, recruited from social-networking sites which had been sent a web application questionnaire (Mini-ankiety.pl). Results. Subjects were aged 18-56 years, of whom the majority (73%) were aged 21-30 years. City dwellers constituted 86%, whilst those remaining were from small towns (14%). Black tea was drunk by 80% of whom 39% did so daily, whilst green tea was drunk by 72% of whom 17% did so daily. Determinants affecting the amounts of tea drinking were principally gender, education, place of residence and number of household members. Women significantly drank more than one cup of green tea daily compared to men. Those with a higher education significantly drank more than one cup of black tea daily compared to those with lower education levels. Homeowning subjects with 2 household members significantly drank more than one cup of green tea daily than the others. The average daily intakes of polyphenols from black tea in those who drank so regularly was 503 mg and that for green tea was 361 mg. Conclusions. The main source of tea polyphenols was found to be black tea as this was drunk more often than green tea. There is a need for promoting more green tea to be drunk as a source of polyphenols.

13

School pupils and university students surveyed for drinking beverages containing caffeine

63%

Gornicka M., Pierzynowska J., Kaniewska E., Kossakowska K., Wozniak A.

Roczniki Państwowego Zakładu Higieny

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2014

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tom 65

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nr 2

Background. Caffeine is a commonly found ingredient in many beverages. Its main dietary source is coffee, cola drinks and in recent years, energy drinks. Objectives. To compare the consumption of drinks containing caffeine (coffee, colas and energy drinks) and the reasons and circumstances under which they were drunk by middle school (junior high school) pupils and university students. Material and methods. Surveyed subjects were 90 middle school pupils from Warsaw and Kutno together with 100 students attending the Warsaw University of Life Sciences (SGGW). A questionnaire, designed by the authors, was used to determine the amounts, frequency and the reasons or circumstances in which coffee, colas and energy drinks were consumed. Statistics used, consisted of the Mann-Whitney U and Chi-square (χ2) tests, with significance taken as α ≤ 0.05. Results. Cola drinks were found to be the most popularly consumed beverages containing caffeine; 97% pupils and 93% students. Coffee was however drunk twice less by pupils compared to students, whilst similar amounts of energy drinks were consumed by both groups; respectively 48% and 53%. Gender differences were observed for the energy drinks with young men drinking the most. Coffee and energy drink consumption also rose with age by respectively 39% and 57%. The mean caffeine intake in pupils and students were respectively estimated to be 141 and 163 mg/day(d). The reasons why these beverages were drunk varied, from drinking coffee to keeping awake and drinking cola because of its good taste. Pupils also drank energy drinks due to its taste but students because of improved mental performance and in staying awake. Conclusions. Drinking caffeine containing drinks by adolescents can be very variable and comes from many different sources. Thus, its intakes may be very high and so require monitoring, particularly for the youngest. Further observational studies are needed to assess the consumption of energy drinks in relation to physical activity.

14

Rozwoj systemu Opracowywania Nowych Produktow w przemysle napojowym w XXI wieku

63%

Lobaszewski E.

Przemysł Fermentacyjny i Owocowo-Warzywny

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2002

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tom 46

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nr 02

18

Omówiono zmiany, którym będzie podlegać system Opracowywania Nowych Produktów w celu zaspokojenia zmieniających się wymagań konsumentów oraz czynniki warunkujące podejmowane działania w ramach tego systemu.

15

Sensory and rheological studies of Newtonian fluid foods

63%

Valentova H., Panovska Z., Houska M., Pokorny J.

Polish Journal of Food and Nutrition Sciences

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1998

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tom 07

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nr 2 Suppl.

16

Mineral composition, shelf-life and sensory attributes of fortified 'kunuzaki' beverage

63%

Abulude F. O., Ogunkoya M. O., Oni V. A.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2006

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tom 05

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nr 1

‘Kunuzaki’ is one of the nourishing and non-alcoholic beverages consumed in Nigeria. The processing involved washing of the grain (millet or maize or sorghum), parboiling, grinding, sieving, cooking, cooling and storage after production. In this work, the sample was fortified with vitamin C, calcium, iron, flavour and preservations. The control and fortified samples were subjected to mineral determination and organoleptic tests using standard methods. The shelf-life span of the samples was examined. From the results, the samples fortified with calcium and iron produced the highest calcium (64.8-73.5 mgkg'1) and Fe (8.1-9.2 mg kg1) values. The sample fortified with citric acid had the longest span (14 days) when stored at an ambient temperature. The best overall result was obtained in sample that contained all the additives.

17

Iodine in food of plant and animal origin and in beverages. Part 3. Iodine in the food chain - essentiality and toxicity

63%

Anke M., Groppel B., Muller R., Schafer U., Zerull J.

Żywienie Człowieka i Metabolizm

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2007

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tom 34

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nr 3-4

18

Butelki z PET - sytuacja krajowa oraz swiatowe tendencje rozwojowe

51%

Czerniawski B.

Przemysł Fermentacyjny i Owocowo-Warzywny

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2002

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tom 46

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nr 07-08

74-75

Udział butelek w zastosowaniu opakowaniowego PET wyniósł w 2001 r. w Polsce 94%, a zapotrzebowanie na te butelki przekroczyło 2 mld szt. (w przeliczeniu na butelki o pojemności 1,5 l). Problem zbyt małej barierowości PET wobec gazów rozwiązano przez zastosowanie powłok o wielokrotnej barierowości wobec PET nakładanych różnymi metodami (natryskowo, plazmowo). Szczególnie istotne jest to w przypadku zastosowania butelek PET do rozlewu piwa. Odporność butelek na temperaturę pasteryzacji osiągnięto dzięki zastosowaniu technologii Double Blow. Najczęściej stosowanym tworzywem do etykietowania butelek PET są folie OPP. Butelki PET podlegają recyklingowi wg technologii opracowanych w Polsce. W 2001 r. recykling oszacowano na kilkanaście procent, czyli na poziomie wyższym, niż założone minimalne 7% w 2002 r.

19

Jak zostac liderem funkcjonalnosci?

51%

Bogacz A.

Przemysł Fermentacyjny i Owocowo-Warzywny

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2007

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tom 51

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nr 07-08

8

20

SIG Simonazzi w Polsce

51%

Przemysł Fermentacyjny i Owocowo-Warzywny

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2003

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tom 47

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nr 07-08

14

Ograniczanie wyników

Antioxidant activity of berry fruits and beverages

Assessment of water intake from food and beverages by elderly in Poland

Transfer of magnesium in a food chain. Part four: Magnesium content in animal foodstuffs and beverages

Determination of acidity regulators and preservatives in drinks using ion chromatography

Beverage osmolality as a marker for maintaining appropriate body hydration

Podatek VAT na napoje w krajach Unii Europejskiej

The viability of yogurt bacteria in selected plant beverages

Whey-based beverages

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

Czym jest woda dla czlowieka?

Consumption of selected beverages and teenagers’ perception of own health

Consumption of black and green teas as a dietary source of polyphenols in Polish inhabitants of the Mazovian region