Wyniki wyszukiwania - AGRO

1

The importance of cereal products in the Polish food basket

100%

Kowrygo B.

Annals of Warsaw Agricultural University. Food Technology, Nutrition and Consumer Science

|

1999

|

tom 21

2

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Structure analysis of selected cereal products in the aspect of their acoustic properties

100%

Marzec A., Ziolkowski T.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 3[A]

The objective of the study was to analyse cellular structure of selected cereal products and its effect on acoustic emission generated during their breaking. Analyses were carried out for biscuits “A” and “B” and crackers. The structure of those products was determined by means of an electron scanning microscope FEI QUANTA 200 at 20x magnification, which enabled carrying out analyses in the natural form of products examined without their preliminary preparation. The cakes were subjected to a fracture test with a velocity of 50 mm/min in a testing machine coupled with an accelerometer registering acoustic emission (AE) in a frequency range of 0–15 kHz. Parameters of cellular structure were found to depend on the type of product. The structure of the material affected the acoustic emission generated during its breaking. Materials with smaller air pores generated sounds with a weaker acoustic energy. Large cellular spaces of the products caused a higher share of low-frequency sounds in the acoustic emission.

3

The application of probiotic bacteria in the fermented vegetable, cereal and meat products

86%

Jakubczak A., Stachelska M. A., Swislocka R., Lewandowski W.

Polish Journal of Natural Sciences

|

2012

|

tom 27

|

nr 1

Probiotic microorganisms are known to have the beneficial effects on people's health. Literature data show that the best source of probiotic bacteria are dairy fermented products. Not only dairy fermented foods contain probiotic cells. There are also non-dairy products from fermented vegetables, cereals, soy and meat where a growth of probiotic bacteria takes place. The interest in the application of probiotic bacteria in the food production comes from their positive influence on human organisms.They are applied in the treatment of gastrointestinal infections, virus and bacteria infections. Probiotic bacteria improve the lactose metabolism and decrease cholesterol. They possess anti- mutagenic and anti-carcinogenic properties. There is a need of widening a variety of non-dairy products in which it will be possible to apply probiotic bacteria. The purpose of this paper was to discuss the possibilities of application of probiotic bacteria in new and traditional non-dairy products on base of literature data.

4

Nutritional composition of five varieties of pap commonly consumed in Maroua (Far-North, Cameroon)

86%

Ponka R., Bouba A. A., Fokou E., Beaucher E., Piot M., Leonil J., Gaucheron F.

Polish Journal of Food and Nutrition Sciences

|

2015

|

tom 65

|

nr 3

The aim of this study was to determine the nutritional composition of five varieties of pap (cereal product) commonly consumed in Maroua, city of the Far-North Region of Cameroon. The proximate composition (moisture, ash, protein, lipid, and crude fibre) was determined by standard AOAC methods. Minerals (calcium, magnesium, sodium, potassium, iron, zinc, copper and manganese) were determined by atomic absorption spectrophotometry and phosphorus was determined colorimetrically. Amino acid composition was determined by ion-exchange chromatography. All the pap varieties had a very high carbohydrate content (79.47-85.29 g/100 g dry matter). Appreciable levels of phosphorus and potassium were recorded in all the pap varieties (137.5-231.0 mg/100 g dry matter and 198.20-322.22 mg/100 g dry matter, respectively). Consumption of each pap (100 g) by children 1-2 year old would meet 9.86-17.46% and 0.08-19.51% of their daily recommended intake respectively for protein and minerals. Leucine and glutamic acid were the most abundant essential amino acids and non-essential amino acids respectively in the pap. Essential amino acids in most of the pap samples met the recommended children requirement of the FAO/WHO/UNU for 1-2 year old children except methionine+cysteine and lysine.

5

Do consumers' attitudes towards food technologies and motives of food choice influence willingness to eat cereal products fortified with fibre?

86%

Jezewska-Zychowicz M., Krolak M.

Polish Journal of Food and Nutrition Sciences

|

2015

|

tom 65

|

nr 4

The aim was to assess the relationships between willingness to eat cereal products fortified with fibre, attitudes towards food technologies and some food choice motives. The questionnaire survey was carried out in 2013 within 1000 Polish consumers. Selection criteria of the sample took into account representativeness of the population due to province, then the choice had quota character by gender, education and size of residence place. The questionnaire consisted of questions on Food Technology Neophobia Scale (FTNS), motives of food choice (health, quality, and hedonic value) and intention to eat bread, pasta and biscuits fortified with fibre. The frequency analysis, cross tables and cluster analysis were used to analyse data. Relationships between parameters were assessed by calculating Pearson correlation coefficients using SPPS, version 21.0. The neophilic attitudes towards new food technologies (12.6% of participants) were represented by more women and people in the 26-35 age group. More neophobic (16.1%) were male, worse educated and older respondents. Only 18.4% of participants were in cluster "wanting to eat". More of them were people with neophilic attitudes. Among "not wanting to eat" (24.5%) there were more men, worse educated respondents, and representing neophobic attitudes. There were statistically significant correlations between perceived motives of food choice and declared intentions to eat cereal products fortified with fibre, except perceived pleasure from eating pasta. The willingness to eat cereal products fortified with fibre was significantly determined by attitudes towards new food technologies, health, quality and pleasure as motives of food choice, but also by socio-demographic profile.

6

Impact of rye flour replacement in ginger cakes by buckwheat flour on acrylamide formation

86%

Kukurova K., Markova L., Bednarikova A., Ciesarova Z., Zielinski H.

Polish Journal of Food and Nutrition Sciences

|

2011

|

tom 61

|

nr Suppl.1

7

Wykorzystanie metody frakcjonowania do pozyskania glutenu i czystej skrobi z maki pszenzytniej

72%

Czuchajowska Z., Paszczynska B., Nowotna A., Gambus H.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2005

|

tom 04

|

nr 2

17-24

W pracy zastosowano metodę frakcjonowania według Czuchajowskiej i Pomeranza [1993] w celu uzyskania z mąki pszenżytniej następujących frakcji: glutenu, substancji rozpuszczalnych w wodzie, skrobi szlamowej, nierozpuszczalnego włókna oraz czystej skrobi. Stosując tę metodę uzyskano z mąk pszenżytnich mniej glutenu mokrego oraz czystej skrobi, natomiast więcej substancji rozpuszczalnych, skrobi szlamowej i nierozpuszczalnego włókna w porównaniu z ilością tych frakcji otrzymanych z mąki z pszenicy ‘Emika’. Metodą frakcjonowania uzyskano mniejszą ilość glutenu zarówno z mąki pszennej, jak i pszenżytniej z odmian ‘Presto’ i ‘Vero’ w porównaniu z oznaczoną ilością tej frakcji klasyczną metodą za pomocą aparatu Glutomatic.

8

The effect of cultivation intensity on mineral content in grain, flakes and bran of winter wheat (Triticum aestivum L.) - preliminary study

72%

Pieczynska J., Prescha A., Weber R., Biernat J., Grajeta H.

Roczniki Państwowego Zakładu Higieny

|

2011

|

tom 62

|

nr 2

Celem badań była ocena wpływu intensywności uprawy na zawartość Ca, Mg, Zn i Fe w ziarnie, płatkach i otrębach pozyskanych z dwóch nowych odmian pszenicy ozimej. Materiał badawczy stanowiło ziarno, płatki i otręby z pszenicy ozimej odmian Kobiera i Bogatka. Odmiany te pochodziły z upraw doświadczalnych z dwóch Stacji Oceny Odmian na terenie Dolnego Śląska w Zybiszowie i Tomaszowie Bolesławieckim w latach 2007-2008. Uprawa prowadzona była na dwóch poziomach intensywności: ekstensywnym i intensywnym. Zawartość składników mineralnych oznaczono metodą płomieniowej spektrometrii absorpcji atomowej (ASA). Na podstawie przeprowadzonych badań stwierdzono, że poziom uprawy nie wywierał istotnego wpływu na zawartość wszystkich analizowanych składników mineralnych zarówno w ziarnie jak i płatkach oraz otrębach. Jedynie zawartość Ca w badanych próbach była stabilna, niezależnie od odmiany, warunków pogodowych oraz intensywności i miejsca uprawy, natomiast ilość Fe istotnie zależała od warunków glebowych.

9

Polish innovative cereal products

72%

Remiszewski M.

Polish Food

|

2011

|

nr 4

10

Informacja o dzialalnosci Normalizacyjnej Komisji Problemowej Nr 36 ds.Zboz i Przetworow Zbozowych w 1999 roku

72%

Biuletyn Informacyjny. Centralne Laboratorium Technologii Przetwórstwa i Przechowalnictwa Zbóż

|

1999

|

nr 3-4

37-42

11

The influence of Foeniculum vulgare fruit powder on the Sitophilus oryzae L. fertility

72%

Blazejewska A., Wyrostkiewicz K.

Electronic Journal of Polish Agricultural Universities. Series Agronomy

|

1998

|

tom 01

|

nr 1

Sitophilus oryzae L. was bred on wheat grains with different doses of ground Foeniculum vulgare fruit powder. The powder added lowered the fertility of Sitophilus not only in the generation exposed to it but also in the succeeding generation (F1) bred with no Foeniculum vulgare powder added.

12

Beta-glucan enzymatic hydrolysis in cereal grains and cereal products

72%

Michniewicz J., Kolodziejczyk P., Obuchowski W.

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

|

2003

|

tom 06

|

nr 1

The effect of various conditions of enzymatic hydrolysis as well as selected glucanolytic and amylolytic enzymes on carbohydrate system changes, necessary for quantitative determination of beta-glucan was evaluated. Hydrolysis of beta-glucan should be followed by elimination of starch in the sample using alpha-amylase Termamyl 120L and alpha-amyloglucosidase enzymes.

13

A study on selected assortments of multi-cereal breakfast cereals

72%

Rzedzicki Z., Sykut E., Poczek M.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 3[A]

The study concerned nine assortments of multi-cereal breakfast flakes. Tests were performed to determine the content of dry mass, crude ash, crude proteins, crude fat, and crude fibre. The fractional composition of dietary fibre was determined with the detergent method (NDF, ADF, HCEL, CEL, ADL) and with the enzymatic method (TDF, IDF, SDF). Also, determinations were made of the content of soluble components of dry mass (WSI) and of the water absorption index (WAI). The multi-cereal assortments of breakfast flakes under study were characterised by a low protein content (5.33–9.78% d.m.), low content of dietary fibre TDF (5.03–10.21% d.m.), increased moisture and high content of soluble components of dry mass reaching up to 60%. Due to their poor chemical composition and high content of soluble components of dry mass, the tested assortments of breakfast cereals do not meet the requirements for cereal products of the base of the nutrition pyramid. Such products should definitely be classified among those of the top section of the pyramid.

14

Dietary fibre content of daily food rations for elderly people

72%

Cieslik E., Sikora E., Filipiak-Florkiewicz A.

Zeszyty Naukowe Akademii Rolniczej w Krakowie. Technologia Żywności

|

1999

|

tom 11

15

Ocena zawartosci olowiu i kadmu w platkach sniadaniowych dostepnych w handlu

58%

Orzel D., Styczynska M.

Bromatologia i Chemia Toksykologiczna

|

2008

|

tom 41

|

nr 1

41-45

Oznaczono zawartości ołowiu i kadmu w płatkach śniadaniowych zakupionych we wrocławskich supermarketach metoda˛ płomieniowej absorpcyjnej spektrometrii atomowej (AAS).Średnie zawartości ołowiu w badanych płatkach kukurydzianych i pszennych wynosiły od 0,028 do 0,082 mg/kg, kadmu – od 0,007 mg/kg do 0,021 mg/kg. Nie stwierdzono przekroczenia dopuszczalnych zawartości ołowiu i kadmu w płatkach śniadaniowych. Wyjątek stanowiła jedna próbka płatków kadmu była wyższa od dopuszczalnej zawartości o 16%.

16

Produkty zbozowe jako zrodlo selenu w krajowych racjach pokarmowych

58%

Marzec Z.

Roczniki Państwowego Zakładu Higieny

|

2002

|

tom 53

|

nr 4

377-383

Przeprowadzono badania zawartości selenu w rynkowych produktach zbożowych oraz całodobowych racjach pokarmowych. W analizie zastosowano metodę spektrofluorymetryczną z wykorzystaniem 2,3-diaminonaftalenu. Oceniono ilościowy udział selenu pochodzącego z różnych grup produktów spożywczych w całodobowej puli tego pierwiastka.

17