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Czasopisma help

  1. 11 Bromatologia i Chemia Toksykologiczna

  2. 11 Roczniki Państwowego Zakładu Higieny

  3. 5 Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

  4. 3 Polish Journal of Food and Nutrition Sciences

  5. 3 Przegląd Gastronomiczny

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Autorzy help

  1. 4 Lenart B.

  2. 3 Bloniarz J.

  3. 3 Mojska H.

  4. 2 Bekas W.

  5. 2 Bulinski R.

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  1. 2 2021

  2. 2 2018

  3. 2 2015

  4. 1 2014

  5. 2 2013

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1

The role of brand in quality assessment on the example of sensory evaluation of coffee

100%
Turek P.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2018
|
nr 3
2

Content of aromatic amines in roasted coffee

100%
Smiechowska M., Klawikowska S., Dmowski P.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2005
|
nr 1
3
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Microwave-assisted extraction of phenolic compounds from coffee (Coffea robusta L. Linden) bee pollen

86%
Quoc L. P. T.
Herba Polonica
|
2021
|
tom 67
|
nr 3
4

Comparison of antioxidant properties and polyphenol composition of special purpose coffees roasted in Poland

86%
Pilipczuk T., Kusznierewicz B., Zielinska D., Bartoszek A.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
5
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Content available

Coffee consumption vs. cancer risk - a review of scientific data

86%
Wierzejska R.
Roczniki Państwowego Zakładu Higieny
|
2015
|
tom 66
|
nr 4
Coffee and its impact on health continue to be the topic of much heated debate. Until recently, coffee consumption has been believed to be associated with adverse effects, mainly cardiovascular problems. However, the vast majority of contemporary sources not only emphasize a lack of detrimental effect, but also suggest a beneficial effect of coffee intake. According to the current state of knowledge, coffee consumption is not associated with the majority of cancers although the results of studies on bladder and lung cancer remain conflicting. In case of colorectal, liver and breast cancers, coffee drinking may even have a protective effect. Coffee contains numerous compounds, potentially beneficial as well as harmful. The former include polyphenols which inhibit harmful oxidation processes in the body, while the latter include acrylamide, whose high intake in daily diet may have carcinogenic action. The impact of coffee on the human body is associated also with other factors, e.g. the rate of metabolism and other individual features.
6

The authenticity of the selected coffee brands available on Tricity market

86%
Dmowski P., Smiechowska M., Pawlowska S.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2018
|
nr 3
7

Stability of milk concentrates in hot coffee

86%
Zbikowska A., Zbikowski Z.
Polish Journal of Food and Nutrition Sciences
|
2006
|
tom 15/56
|
nr Spec.Issue 1
The aim of the present study was to determine the effects of temperature, the strength of coffee infusions and the addition of saccharose and CaSO4 on the degree of reconstitution of selected milk concentrates. The following coffee additives were used: dried milk concentrates (instant whole milk powder, skim agglomerated milk powder and coffee whitener “Cremilka”), evaporated UHT milk, 12% UHT coffee cream and 1.5% UHT milk. It was found that the stability and degree of reconstitution of milk concentrates were related primarily to temperature and the strength of coffee infusions (the lower the temperature and the strength of coffee infusions, the higher the degree of reconstitution), followed by water hardness (the addition of 0.001 mol/L CaSO4 caused an increase in the amount of residues) and the addition of saccharose.
8

Study on antioxidant activity of phenolic acids present in coffee

72%
Konczal M., Zielinski R.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2008
|
nr 2
72-79
9
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Content available

Studies of acrylamide level in coffee and coffee substitutes: influence of raw material and manufacturing conditions

72%
Mojska H., Gielecinska I.
Roczniki Państwowego Zakładu Higieny
|
2013
|
tom 64
|
nr 3
Background. Many animal studies have shown that acrylamide is both neurotoxic and carcinogenic. The first reports of acrylamide actually having been found in foodstuffs were published in 2002 by the Swedish National Food Agency in conjunction with scientists from the University of Stockholm. It has since been demonstrated that acrylamide arises in foodstuffs by the Maillard reaction, ie. between free asparagine and reducing sugars at temperatures >120°C. Coffee in fact, forms one of the principal dietary sources of acrylamide, where it is normally drunk in large quantities throughout many countries worldwide that includes Poland. Thus, it constitutes a major dietary component in a wide range of population groups, mainly ranging from late adolescents to the elderly. Objectives. To determine the acrylamide level in commercial samples of roasted and instant coffee and in coffee substitutes by LC-MS/MS method. The influence of coffee species and colour intensity of coffee on acrylamide level was also detailed. Materials and methods. A total of 42 samples of coffee were analysed which included 28 that were ground roasted coffee, 11 instant coffees and 3 coffee substitutes (grain coffee). Analytical separation of acrylamide from coffee was performed by liquid chromatography followed by tandem mass spectrometry (LC-MS/MS). To evaluate the colour intensity of ground roasted coffee and instant coffee we used method of arranging (sequence). Results. The highest mean acrylamide concentrations were found in coffee substitutes (818 pg/kg) followed by instant coffee (358 pg/kg) and then roasted coffee (179 pg/kg). One single cup of coffee (160 ml) delivered on average from 0.45 pg acrylamide in roasted coffee to3.21 pg in coffee substitutes. There were no significant differences in acrylamide level between the coffee species ie. Arabica vs Robusta or a mixture thereof. The various methods of coffee manufacture also showed no differences in acrylamide (ie. freeze-dried coffee vs agglomerated coffee). A significant negative correlation was observed between acrylamide levels and the intensity of colour in roasted coffee; this was not the case however for instant coffee. Conclusions. It was demonstrated that roasting process had the most significant effect on acrylamide levels in natural coffee, however there were no relationships found with coffee species. Due to the high acrylamide levels demonstrated in coffee substitutes, recommended amounts should be defined and manufacturers should be obliged to reduce such levels in these products.
10
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Content available

Optimisation and validation of the analytical procedure for the determination of acrylamide in coffee by LC-MS/MS with SPE clean up

72%
Gielecinska I., Mojska H.
Roczniki Państwowego Zakładu Higieny
|
2013
|
tom 64
|
nr 2
Background. Numerous studies have demonstrated acrylamide to be both neurotoxic and carcinogenic. At present it is widely recognised that acrylamide is mainly formed through the Maillard reaction from free asparagine and reducing sugars. The major sources of dietary acrylamide are potato products, processed cereals and coffee. Objective. To optimise and validate an analytical method for determining acrylamide in coffee by liquid chromatography and tandem mass spectrometry analysis (LC/MS/MS) using SPE clean-up. Material and methods. Analytical separation of acrylamide from roasted coffee was performed by liquid chromatography using a Hypercarb column followed by LC/MS/MS analysis, with 2,3,3–d3 acrylamide as an internal standard. The method was based on two purification steps: the first with hexane and Carrez solutions in order to remove of fat and to precipitate proteins, respectively; and the second with a solid-phase extraction (SPE) column which proved to be efficient in the elimination of the main chromatographic interferences. Results. Limit of quantification (LOQ) for measuring acrylamide in coffee was 50 μg/kg. The described method demonstrates satisfactory precision (RSD = 2.5%), repeatability (RSD = 9.2%) and accuracy (mean recovery – 97.4%). Conclusions. Our results confirm that LC-MS/MS with SPE clean-up is selective and suitable for determination of acrylamide in coffee. Indeed, this method meets the criteria of EU Commission Recommendations (No. 2007/331/EC and No. 2010/307/EU), on the monitoring of acrylamide levels in food.
11

Modifications induced by industrial roasting in physical attributes of arabica and robusta coffee beans of selected origins

72%
Giungato P., Laiola E.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2012
|
nr 4
12
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Evaluation of soluble oxalates content in infusions of different kinds of tea and coffee available on the Polish market

72%
Rusinek E.
Roczniki Państwowego Zakładu Higieny
|
2012
|
tom 63
|
nr 1
Background. Tea and coffee are the potentially rich source of oxalic acid, which can act as a antinutrient. Objective. The aim of this study was to determine and evaluate the content of soluble oxalates in teas and coffees available on the Polish market. Material and method. The green, red and black teas, and black natural ground and instant coffees were used for preparing the infusions. The manganometric method was used for the determination of the oxalates in the infusions. Results. The mean oxalates content in the infusions from 3 g of black teas was 115.68 mg/100cm3 and was higher as compared to red teas (101.91 mg/100cm3) and green teas (87.64 mg/100cm3). Disregarding the variety of analyzed teas, the largest oxalates content was in infusions of pure one-component tea - “Sir Roger” (164.82-174.22 mg/100cm3), while the lowest oxalates content was noted in the tea containing the components from other plants (“Bio-Active” with grapefruit juice – reaching as low level as 39.00 mg/100cm3). Instant coffees contained larger amount of oxalates than natural ground coffees. Irrespective of the kind of the tested coffees, the lowest oxalates content was found in the infusions from the following coffees: Tchibo Exclusive - 19.62 mg/100cm3, Gala ulubiona - 37.32 mg/100cm3, and Maxwell House - 38.40 mg/100cm3, while the highest oxalates content in instant coffee - Nescafe Espiro 51.80 mg/100cm3. Conclusions. The results revealed a significant relation between phytochemical composition of analyzed teas and coffees and the level of soluble oxalates in infusions prepared from the tested products.
13

RP-HPLC and transcript profile indicate increased leaf caffeine in Coffea canephora plants by light

72%
Kumar A., Simmi P. S., Naik G. K., Giridhar P.
Journal of Biology and Earth Sciences
|
2015
|
tom 05
|
nr 1
14

Tea and coffee as the main sources of oxalate in diets of patients with kidney oxalate stones

72%
Gasinska A., Gajewska D.
Roczniki Państwowego Zakładu Higieny
|
2007
|
tom 58
|
nr 1
We analyzed nutritional habits of 22 stone formers with special regard to oxalate content as one of the main nutritional lithogenic factors associated with kidney stones. Daily dietary oxalate intake was 354 ± 261 mg and 406 ± 265 mg in men and women respectively. These values were much higher than those found by other researches. The main sources of oxalate in diets were regular tea and coffee (80- 85%). Only 15-20% of oxalate was derived from other plant foods. Patients did not adhere to high fluid diet and, what is more, as common beverage they chose rich-oxalate black tea. Patients' daily intake of calcium was low and didn't exceed 520 mg. Vitamin C consumption was higher than Polish Dietary Reference Intake (DRI) and vitamin B6 lower than DRI. In the management of stone patients, to lower the risk of recurrence, appropriate diet (according to the type of stone) should be provided by dietitian.
15

Kawa - charakterystyka i znaczenie zdrowotne

58%
Kolanowski W.
Żywność, Żywienie a Zdrowie
|
1998
|
tom 07
|
nr 3
305-309
16

Oznaczenie zawartosci wielopierscieniowych weglowodorow aromatycznych metoda GC-MS w kawach naturalnych palonych

58%
Ciecierska M., Obiedzinski M.
Bromatologia i Chemia Toksykologiczna
|
2009
|
tom 42
|
nr 3
548-552
17

Zawartosc 5-hydroksytryptamidow kwasow karboksylowych [C-5-HT] w naparach kawowych w zaleznosci od sposobu zaparzania

58%
Stranc A.
Biuletyn Informacyjny Przemysłu Koncentratów Spożywczych
|
1992
|
tom 32
|
nr 2
5-13
18
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Obnizenie zawartosci 5-hydroksytryptamidow kwasow karboksylowych gwarancja jakosci ekstraktow kawowych

58%
Stranc A., Luczak H.
Żywność Technologia Jakość
|
1995
|
nr 2
128-129
19

Zawartosc kofeiny w produktach spozywczych

58%
Jarosz M., Wierzejska R., Mojska H., Swiderska K., Siuba M.
Bromatologia i Chemia Toksykologiczna
|
2009
|
tom 42
|
nr 3
776-781
20

Addictions among students of the Medical University of Bialystok in the years 2000-2003 - a cohort study

58%
Czapska D., Ostrowska L., Stefanska E., Karczewski J.
Polish Journal of Environmental Studies
|
2004
|
tom 13
|
nr Suppl.2, Part 1
The aim of the study was to assess addictions among students in the years 2000-2003. One hundred and thirty students were recruited for questionnaire investigations in the year 2000, 128 and 121 participated in the subsequent years. The age range was 19-23 years. In the study period, a slight increase was observed in the percentage of cigarette smoking among male and female students. Alcohol consumption showed a slightly growing tendency in women. A rise was found in the percentage of both men and women drinking tea and of men drinking coffee. The students involved in the study were neither psychoactive drug- nor pharmaceutic-addicts.
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