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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.
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
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.
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.
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.
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.
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.
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.
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