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  1. 16 Polish Food

  2. 7 Roczniki Państwowego Zakładu Higieny

  3. 3 Bromatologia i Chemia Toksykologiczna

  4. 3 Polish Journal of Food and Nutrition Sciences

  5. 3 Polish Journal of Natural Sciences

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  1. 13 Woicka-Bekas E.

  2. 3 Marzec A.

  3. 3 Zareba S.

  4. 2 Borowski J.

  5. 2 Cwiertniewska E.

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  1. 1 2017

  2. 1 2012

  3. 3 2011

  4. 2 2010

  5. 3 2009

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Factors determining microbiological quality of dishes produced in cook-chill technology

100%
Grzesinska W., Rosiak E., Czarniecka-Skubina E., Wachowicz I.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 3[A]
Analysing the principles of producing dishes using the cook-chill technology it is possible to distinguish significant factors, potentially influencing microbiological quality of dishes prepared in this technology that is their durability and usefulness for consumption. The study was aimed at verifying factors that determine microbiological quality of meat dishes prepared in cook-chill technology, in the conditions of catering establishment serving meals to 3,000 persons. The factor determining the quality of dishes prepared in the cook-chill technology is the time of chilling after heat treatment. As a result of the carried out optimization of the process of blast chilling it was found out that maintaining the assumed technological regimes during chilling the dishes in portions is possible only after storing them in one layer in GN container. In the case of semi-liquid dishes it is necessary to use containers GN 65 mm, as in the higher containers the time of chilling exceeded 240 min. Microbiological testing (determining Total Plate Count and Total Count of Psychrotropis) shows that microbiological state of the dishes is determined, in high degree, by the cleanness of appliances (for mechanical treatment of food) and hands of employees.
2

Traditional Polish cuisine - winter dishes

100%
Woicka-Bekas E.
Polish Food
|
2008
|
nr 4
54-57
3

Determination of zinc in dishes from the canteen of Military University in Vyskov in the Czech Republic

84%
Jurikova J.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
4

Zdrowe i smaczne posilki reklama gospodarstwa agroturystycznego

84%
Chuchro B.
Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała
|
2002
|
nr 06
23-24
5

Selected quality indicators of Polish regional dish from Warmia

84%
Spiel J. A., Ciborska J.
Polish Journal of Natural Sciences
|
2017
|
tom 32
|
nr 4
The objective of this study was to determine selected quality indicators and to evaluate the acceptability of traditional dishes from the Region of Warmia on the example of dzyndzałki z hreczką i skrzeczkami (dumplings stuffed with buckwheat topped with sour cream and bacon). The nutritional value of the analyzed dish was determined from the recipe. The index of nutritional quality (INQ) was calculated based on an empirical formula. To determine the correct balance of an exemplary daily meal, reference GDA values were used to supplement the meal with an additional dish – chłodnik. The dish was prepared three times and evaluated by flavor profiling. The dish was analyzed to determine its sodium chloride content, DPPH· radical scavenging activity and inhibition of synthetic LDL cholesterol oxidation. Dumplings have a high energy content of 305 kcal per 100 g serving, which provides 8.5 g of protein, 15.8 g of fat, 78 mg of cholesterol and nearly 35 g of carbohydrates. The dish is a very good source of sodium, but not enough calcium, vitamins A and C.The INQ values of the remaining minerals and vitamins were determined in the range of 0.5–0.7. The dish is characterized by a low antioxidant capacity (12.9%) and it is not capable of inhibiting the oxidation of synthetic LDL cholesterol (C₅₀ < 1). Dumplings received high scores in a sensory evaluation. The dish combined distinctive sensory attributes characteristic of its ingredients, in particular spices, and significant differences in quality indicators were observed between the aroma and taste of marjoram and fat. Atypical, foreign and pungent aromas or tastes were not detected. The results of this study indicate that regional dishes prepared with the use of locally available ingredients and traditional recipes can be a valuable component of the contemporary diet.
6

Traditional Polish cuisine - The Podkarpacie region

84%
Woicka-Bekas E.
Polish Food
|
2009-2010
|
nr 4
7

Assessment of the knowledge of Kujawy regional dishes

84%
Spiel J. A., Ryczek-Boniecka E., Borowski J.
Polish Journal of Natural Sciences
|
2012
|
tom 27
|
nr 1
This study analysed the level of knowledge of regional dishes among the residents and restaurant owners in Kujawy. This objective was realized through questionnaire surveys conducted from October till December 2010. Two questionnaires were used, with closed alternative and open-ended questions covering the concepts of traditional and regional products, the availability and range of these products on the market and the factors influencing food shopping motives. Although 43% of respondents could distinguish between traditional and regional products, respondents considered that regional dishes were still little-known and, above all, not available. There is a lack of promotion and advertising in the region. Local restaurants also have limited menus of particular Kujawy dishes. The most popular were: żurek kujawski, czernina, ryba po kujawsku, szynka z kością, kuleśniak, polewka kujawska and pierogi.
8

Traditional Polish cuisine - summer dishes

84%
Woicka-Bekas E.
Polish Food
|
2008
|
nr 2
51-53
9

Quality of selected dishes prepared with the use of cyclojet and traditional methods of heat treatment

84%
Danowska-Oziewicz M., Karpinska-Tymoszczyk M., Borowski J.
Polish Journal of Natural Sciences
|
2002
|
tom 12
10

Comparative evaluation of nutritive and sensory value of selected raw materials and dishes after thermal processing in a convection oven and with conventional methods

84%
Waszkowiak K., Szymandera-Buszka K., Janitz W., Gorecka D.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
|
1999
|
tom 02
|
nr 2
In the research the effect of thermal processing in a convection oven on dishes quality was evaluated. The quantitative and qualitative changes of some nutritive values and sensory indices were estimated in comparison with conventional methods of thermal processing. In the study raw materials and dishes of vegetable (sauerkraut and potatoes) and animal origin (cooked and roasted meat, cooked and fried minced meat balls) were investigated. The content of ascorbic acid and neutral detergent fiber (NDF) were used as the nutrition value indices of investigated vegetable dishes. Thiamine and collagen changes in meat dishes and retention of iodine in the products (meat balls) with addition of iodized salt were analyzed. All prepared dishes were sensory evaluated with the triangle test.
11

Traditional Polish cuisine - dishes for autumn

84%
Woicka-Bekas E.
Polish Food
|
2008
|
nr 3
56-59
12

Cuisine of the Southern Poland

67%
Woicka-Bekas E.
Polish Food
|
2011
|
nr 4
13

National Polish cuisine. Vegetables in Polish cuisine

67%
Woicka-Bekas E.
Polish Food
|
2010
|
nr 2
14

Traditional Polish cuisine. Poultry dishes

67%
Woicka-Bekas E.
Polish Food
|
2010
|
nr 4
15

Traditional Polish cuisine - regional groats dishes [part II]

67%
Woicka-Bekas E.
Polish Food
|
2008
|
nr 1
50-53
16

Skapane w aromatycznym dymie

67%
Kolanowski W., Ziomek M.
Przegląd Gastronomiczny
|
2001
|
tom 54
|
nr 07
20-21
17
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Oznaczanie ołowiu przechodzącego z naczyń gospodarskich do przygotowywanej w nich żywności

67%
Sluzewska L., Mazur H.
Roczniki Państwowego Zakładu Higieny
|
1956
|
tom 07
|
nr 5
18
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Bakteriologiczne badanie czystości konwi mleczarskich

67%
Gruszczynski T., Grubner M.
Roczniki Państwowego Zakładu Higieny
|
1956
|
tom 07
|
nr 5
19

Traditional Polish cuisine. Regional fish dishes

67%
Woicka-Bekas E.
Polish Food
|
2007
|
nr 1
20

Hospitable Zaborek welcomes visitors...

67%
Radzewicz A.
Polish Food
|
2006
|
nr 3
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