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  1. 9 Polish Journal of Food and Nutrition Sciences

  2. 7 Acta Scientiarum Polonorum. Technologia Alimentaria

  3. 1 Acta Agrophysica

  4. 1 Acta Biochimica Polonica

  5. 1 Animal Science. Scientific Papers of Agricultural University of Poznan

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Autorzy help

  1. 1 Achremowicz B.

  2. 1 Bartoszek A.

  3. 1 Belozerova M. S.

  4. 1 Bienko M.

  5. 1 Blok Frandsen H.

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  1. 2 2018

  2. 1 2017

  3. 1 2015

  4. 2 2012

  5. 6 2011

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1

Intact glucosinolates as bioactive food components

100%
Sorensen S., Blok Frandsen H., Sorensen H., Sorensen J. C.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
2

Investigation of functional food components and parameters affecting their stability

86%
Virag D., Kiss A.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
3

Applicability of asparagus (Asparagus officinalis L.) as a component of meatloaf

86%
Kobus-Cisowska J., Flaczyk E., Kmiecik D., Gramza-Michalowska A., Kulczynski B., Juszczak P.
Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu
|
2017
|
tom 11
|
nr 1
4

Manufacturing of curd products of increased biological value for the elderly from dried components

86%
Zabodalova L. A., Belozerova M. S., Evstigneeva T. N.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2018
|
tom 17
|
nr 2
5

Resistant starch of pea origin

86%
Soral-Smietana M., Wronkowska M.
Żywność Nauka Technologia Jakość. Suplement
|
2000
|
tom 07
|
nr 2
Possibility of preparation of a pea resistant starch concentrate and its sorption of hydrophobic substances were studied. Pea starch appeared a good source of resistant starch concentrate. The use of thermostable alpha-amylase in technological process provided the preparation containing up to 70% of resistant starch. It contained the admixture of mineral and organic nitrogen compounds. Its crystallographic pattern belongs neither A- nor B-type. The pea-RS concentrate had the affinity to bile acid, deoxycholic, and also to cholesterol although the latter is not as efficient than that of native pea starch. Thus, pea resistant starch concentrate has potential regulatory properties and, therefore, it might be used as a food component in special diets or for preventive, prophylactic, and therapeutic purposes.
6

Basic aspects of toxicology: metabolic pathways and individual factors of susceptibility to xenobiotics

86%
Testai E.
Folia Histochemica et Cytobiologica. Supplement
|
2001
|
tom 39
|
nr 1
7
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Multilayer oil-in-water emulsions: formation, characteristics and application as the carriers for lipophilic bioactive food components - a review

72%
Bortnowska G.
Polish Journal of Food and Nutrition Sciences
|
2015
|
tom 65
|
nr 3
This review article demonstrates fundamentals regarding the manufacturing of multilayer oil-in-water (M-O/W) emulsions and factors affecting stability of these systems. Moreover, characteristics of major bioactive lipophilic components and ingredients mostly applied to form multilayered membranes as well analytical methods used to examine properties of M-O/W emulsions are specified. It has been shown that production of M-O/W systems is based on the layer-by-layer (LbL) electrostatic deposition technique which makes use of the electrostatic attraction of oppositely charged surfactants and biopolymers to form multicomposite protective layers around emulsion droplets. Finally, limitations regarding studies of M-O/W systems which should be developed are specified
8

Brewers’ yeast autolysate - new, functional food component

72%
Swiderski F., Podpora B., Szterk A., Waszkiewicz-Robak B.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
9

Feeding of hatchery-reared juvenile Atlantic sturgeon, Acipenser oxyrinchus Mitchill, released into the Drweca River

72%
Bogacka-Kapusta E., Wiszniewski G., Duda A., Kapusta A.
Archives of Polish Fisheries
|
2011
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tom 19
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nr 2
10

New bioanalytical technologies ['Omics'] in the evaluation of biological properties of foods and feeds

72%
Zdunczyk Z.
Polish Journal of Natural Sciences. Supplement
|
2006
|
tom 03
33-38
11

A comparative analysis of food components in fish populations from the Buzau River basin (Romania)

72%
Ureche D., Nicoara M., Ureche C.
Oceanological and Hydrobiological Studies
|
2008
|
tom 37
|
nr Suppl.1
12

Waste products from fruit and vegetable processing as potential sources for food enrichment in dietary fibre

72%
Nawirska A., Uklanska C.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2008
|
tom 07
|
nr 2
35-42
The objective of our study was to determine and compare the neutral dietary fibre (NDF) and acid dietary fibre (ADF) contents in the pomace from the processing of two apple varieties (Idared and Champion), two strawberry varieties (Ducat and Kent), chokeberry, black currant, red cabbage, and two carrot varieties (Black carrot and Dolanka). Chokeberry pomace was found to contain the largest, and Dolanka carrot pomace the smallest amounts of NDF and ADF. The results imply that chokeberry pomace, black currant pomace and strawberry (both Ducat and Kent) pomace should be recommended as best suited for the production of high DF food components.
13

Usability of extruded leguminous and rape feed mixes in the feeding of carp

72%
Przybyl A., Mazurkiewicz J.
Animal Science. Scientific Papers of Agricultural University of Poznan
|
2000
|
tom 02
14

Bio-markers: traceability in food safety issues

72%
Raspor P.
Acta Biochimica Polonica
|
2005
|
tom 52
|
nr 3
Research and practice are focusing on development, validation and harmonization of technologies and methodologies to ensure complete traceability process throughout the food chain. The main goals are: scale-up, implementation and validation of methods in whole food chains, assurance of authenticity, validity of labelling and application of HACCP (hazard analysis and critical control point) to the entire food chain. The current review is to sum the scientific and technological basis for ensuring complete traceability. Tracing and tracking (traceability) of foods are complex processes due to the (bio)markers, technical solutions and different circumstances in different technologies which produces various foods (processed, semi-processed, or raw). Since the food is produced for human or animal consumption we need suitable markers to be stable and traceable all along the production chain. Specific biomarkers can have a function in technology and in nutrition. Such approach would make this development faster and more comprehensive and would make possible that food effect could be monitored with same set of biomarkers in consumer. This would help to develop and implement food safety standards that would be based on real physiological function of particular food component.
15

The daily feeding pattern of stone loach, Noemacheilus barbatulus [L.] in the upland Lubrzanka River, Poland

72%
Frankiewicz P.
Polskie Archiwum Hydrobiologii
|
1994
|
tom 41
|
nr 3
16

Comparison of some chemical components in apples 'Szampion' variety produced in the Lublin province

72%
Kiczorowska B., Kiczorowski P.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2005
|
tom 04
|
nr 2
Apples of ‘Szampion’ variety produced in the homestead orchards showed the highest concentration of nutrients in dry mass with, however, slight differences in mineral component contents. The highest level of fructose (24.304 g/100 g d.m.), glucose (5.207 g/100 g d.m.) and sucrose (19.015 g/100 g d.m.) was recorded in the apples harvested in Wola Semicka, Łęczna and Puławy, respectively. The apples produced in the commercial orchard in Lublin proved the highest content of vitamin C available.
17

Effects of reduced protein consumption on contents of food components and protein metabolism enzyme activity in the blood of obese menopausal women

72%
Friedrich M.
Polish Journal of Food and Nutrition Sciences
|
2002
|
tom 11/52
|
nr 2
The experiment was aimed at following effects of protein consumption-emphasising health-enhancing nutritional awareness education on changes in dietary habits, the resultant weight loss, and changes in the levels of total protein and protein fractions as well as variations in the activity of AspAT, A1AT and GGTP in the obese women blood. As a result of a four-month-long nutritional education course, the diet calorific value was found to be significantly reduced, as was the total protein consumption, including the consumption of animal protein. In addition, the consumption of lipids, including saturated lipids and cholesterol, as well as that of sucrose and sodium were found to have decreased as well. On the other hand, the uptake of plant protein, starch, lactose, dietary fibre, vitamins E, B1, B2, PP, B6, and C as well as mineral components (K, Ca, Mg, Cu) and liquids was observed to have increased. Those changes were accompanied by a slow, but consistent, body weight reduction (by 8.55 ±3.7 kg over the period of study; 0.50±0.21 kg/week) as well as a reduction of BMI (from 349±4.7 to 30.2±4.4) and WHR (from 0.86±0.04 to 0.80±0.05). The reduced - to the recommended levels commensurate with an appropriate body weight - consumption of total protein and animal protein was found to exert no influence on the levels of total protein and protein fractions and their per cent concentrations in blood. On the other hand, significant decreases in the activity of AspAT (from 25.3±4.6 to 13.5±4.5 IU/L) and GGTP (from 23.3±16.3 to 11.4±3.3 IU/L) were recorded. The significant increase in the blood iron content (from 83.9±37.0 to 133.8±40.7 µg/L) which ensued without any iron supplementation demonstrates a potential for improved iron absorption by increasing the amount of components active in the process.
18

Application of voltammetry to determine vitamin C in apple juices

72%
Wawrzyniak J., Ryniecki A., Zembrzuski W.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2005
|
tom 04
|
nr 2
The cyclic voltammetric method, which is based on the redox properties of ascorbic acid, was adopted to determine the concentration of vitamin C in apple juices. Recorded on voltammograms, the oxidation current of ascorbic acid was linearly dependent on the ascorbic acid concentration (a linear calibration curve was found in the range of up to 150 mg ascorbic acid/100 cm3 solution). The standard addition technique was used to determine the ascorbic acid concentration. To verify results, the titrimetric method was used. Differences between concentrations of vitamin C determined using the cyclic voltammetric and titrimetric methods are lower than 1 mg (in comparison to concentrations of ascorbic acid about 50 mg/100 cm3 of juice). The method - easy for automation - can be used directly without special preparation of studied apple juices samples before measurement of the vitamin C concentration.
19
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Effects of sodium chloride and calcium chloride on the fracture properties of whey protein gels

72%
Mleko S., Achremowicz B.
Polish Journal of Food and Nutrition Sciences
|
1996
|
tom 05
|
nr 2
The effect of sodium chloride and calcium chloride on the fracture properties of whey protein concentrates (WPCs) and whey protein isolate (WPI) gels was investigated. Compression of gel samples was used to measure true shear stress at fracture and true shear strain at fracture. Investigated WPCs had such a great content of sodium and calcium ions, that they had a detrimental effect on shear stress values. Gels made from WPI and WPCs had similar salt- associated changes in shear stress at fracture, but shear strain responded in opposite way. Considering the content of calcium and sodium in concentrates, added NaCl and СаСІ2 influenced the fracture properties in the same way as WPI gels.
20
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Study of the phase transitions of sucrose mixtures with monovalent inorganic salts

72%
Palacha Z., Pawluczak K.
Acta Agrophysica
|
2002
|
tom 77
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