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Influence of food products certification upon manufacture innovation

100%

Wierzbicka A.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 2[A]

191-194

This paper addressed principles of the Polish food certification system. It presents the scope of certification as well as principles and products which should be certified. This work describes all procedures of products certification including the sampling and testing, steps of process, documents required from the producer as well as additional requirements.

2

Quality of yoghurts with oat maltodextrine as the fat substitute

100%

Grega T., Gibinski M., Sady M., Walczycka M.

Polish Journal of Natural Sciences. Supplement

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2004

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tom 02

45-54

3

Selected attributes of Gouda cheeses quality

100%

Bohdziewicz K.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2017

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nr 1

4

Economical aspects of catering services in places of collective nutrition

86%

Malinowska E.

Polish Journal of Natural Sciences. Supplement

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2007

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tom 04

209-215

5

Forecasting of electricity demand in rural areas. Part II. Comparison of applicability of ARIMA and Takagi-Sugeno models

86%

Trojanowska M., Malopolski J.

Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering

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2005

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tom 08

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nr 4

6

Effect of gamma irradiation on microbiological quality of fermented sausages

86%

Vural A., Ciftcioglu G., Aksu H.

Medycyna Weterynaryjna

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2007

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tom 63

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nr 04

425-427

Turkish fermented sausages are one of the commonly consumed meat products in Turkey. In this study the effects of low dose gamma irradiation (1, 2 and 3 kGy) on the microbiological quality properties of Turkish fermented sausages have been investigated. The numbers of total aerobic mesophilic bacteria, coliform, Staphylococcus aureus, mould, yeast, lactic acid bacteria, and sulphite reducing Clostridia were analyzed. In sausage samples it was determined the number of microorganisms decreased or were eliminated according to the increased doses of gamma irradiation. The dose of 1 kGy was sufficient to eliminate the yeasts and sulphite reducing Clostridia. Coliforms and moulds were reduced to under detectable values after the application of 2 kGy irradiation doses, Staphylococcus aureus and lactic acid bacteria by the application 3 kGy. It was concluded that the 2 kGy dose was sufficient to control bacterial population to maintain Turkish fermented sausages within designated standards for this product.

7

Teoretiko-metodologicheskie podkhody k opredeleniju ocenki kachestva sel'skokhozjajstvennojj produkcii

86%

Lysa O., Stadnyk B.

Motrol. Motoryzacja i Energetyka Rolnictwa

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2013

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tom 15

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nr 4

8

Biogenic amines in meat and fermented meat products

86%

Stadnik J., Dolatowski Z. J.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2010

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tom 09

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nr 3

251-263

Abstract. Recent trends in food quality and safety promote an increasing search for trace compounds that can affect human health. Biogenic amines belong to this group of substances. They can cause distinctive pharmacological, physiological and toxic effects in organisms. Their amounts are usually increasing as a consequence of the use of poor quality raw materials, during controlled or spontaneous microbial fermentation or in the course of food spoilage. The origin of biogenic amines makes them suitable as chemical indicators of the hygienic quality and freshness of some foods being associated to the degree of food fermentation or degradation. The development of appropriate manufacturing technologies to obtain products free or nearly free from biogenic amines is a challenge for the meat industry. This review briefly summarises current knowledge on the biological implications of biogenic amines on human health and collects data on the factors affecting their formation in meat and fermented meat products.

9

Organic vs conventional food - qualitative and environmental implications

86%

Banach J. K., Smoczynski S., Zywica R.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2018

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nr 3

10

Determining organoleptic assessment of food products quality

86%

Erlichman V., Fatychov J.

Inżynieria Przetwórstwa Spożywczego

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2013

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nr 3

On the basis of error theory a method for determining organoleptic evaluation of food products quality and experts number for a taken safety result. The method allows to solve a reverse task for determining result safety at a given member of experts.

11

Food safety versus other characteristics of food by consumers

86%

Niewczas M., Sikora T.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2015

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nr 2

12

Bistro cafeterias' consumers' satisfaction of service and awareness on food safety

86%

Nowicki P., Sikora T.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2009

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nr 2

40-47

13

Impact of potassium iodate on the quality of wheat-spelt baked goods

86%

Kohajdova Z., Karovicova J.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2010

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tom 09

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nr 4

443-450

Background. Human nutrition is of itentimes deficient to important nutrients such as iodine not only in the developing countries but also in the developed countries. Bakery products are consumed every day by many people and offer spread potential for enrichment of final products by various type of nutrients. The study is focused on the monitoring effect of potassium iodate as bakery improver to the quality of wheat-spelt baked goods through methods of rheological, baking test and sensory analysis. The influence of potassium iodate on baked goods staling was also studied. Material and methods. Rheological properties of wheat-spelt dough enriched with potassium iodate were characterised by farinographic measurements. The final product analysis included determination of loaf quality (volume, specific volume, cambering) and sensory attributes. Crumb hardness was evaluated by the manually operated penetrometer AP 4. Results. Potassium iodate influenced the final quality of wheat-spelt baked goods in different ways. Addition increasing doses of potassium iodate reduced dough development time and prolonged dough stability. Results of baking test and sensory analysis showed that products containing dose 1 and 2 mg of potassium iodate had higher volume and cambering in comparison to control sample. Higher dose of this additive negatively affected sensory parameters of final products. Conclusion. It was found that enrichment of baked goods with potassium iodate not only helps increase to daily intake of iodine and but also positively affects rheological and sensory properties of final products.

14

The effect of hemp seed and linseed addition on the quality of liver pates

86%

Zajac M., Swiatek R.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2018

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tom 17

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nr 2

15

Perception of food quality and safety among young consumers

86%

Szlachciuk J., Ozimek I.

Roczniki Naukowe Ekonomii Rolnictwa i Rozwoju Obszarów Wiejskich

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2016

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tom 103

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nr 2

16

Properties of crackers supplemented with different resistant starches

86%

Gumus S., Kahraman K., Unuvar A., Ng P. K. W., Koksel H.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

17

Polish breads with the PDZ (Discover Great Food) quality mark

86%

Woicka-Bekas E.

Polish Food

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2011

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nr 4

18

Physical characteristics of grains of maize pre-sowing treated by electromagnetic fields

86%

Cruz D. G., Bautista R. Z., Aguilar C. H., Pacheco F. A. D., Orea A. C., Bonilla J. L. L.

Acta Agrophysica

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2011

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tom 18

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nr 1[192]

Electromagnetic fields have many applications in agriculture, but much still remains to be studied to provide scientific evidence of its potential use as an alternative for improvement of food quality from plants whose seed was irradiated, especially in the physical characteristics of the product. In this study we investigated the effects of the electromagnetic fields on the physical quality of maize grain. Twelve treatments were evaluated from a combination of two maize hybrids (San Juan and San Jose) and five times of exposure to electromagnetic field (3, 6, 9, 12 and 15 minutes) plus a control (no electromagnetic treatment) in a design of randomised complete blocks with four replications. Electromagnetic treatment of the hybrid maize seeds (San Juan and San Jose), applied as a presowing treatment, modifies the physical characteristics of maize grains. It was possible to observe that there were significant differences (p≤0.01) between the experimental treatments and between the hybrids in their grain length (LG), grain width (GW) and 1000-grain weight (TGW). The hectolitric weight (HW) of the hybrids was between 69.05 and 68.98 kg hL-1, respectively. These results could have an impact on the process and quality of the tortilla that is consumed by the population; this is a function of time of exposure to electromagnetic treatment.

19

Implementation of the hazard analysis critical control point [HACCP] system to UF white cheese production line

86%

El-Hofi M., El-Tanboly E.-S., Ismail A.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2010

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tom 09

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nr 3

331-342

Background. HACCP, or the Hazard Analysis and Critical Control Point System has been recognised as an effective and rational means of assuring food safety from primary production through to final consumption, using a "farm to table" methodology. The application of this preventive oriented approach would give the food producer better control over operation, better manufacturing practices and greater efficiencies, including reduced wastes. Material and methods. The steps taken to put HACCP in place are described and the process was monitored to assess its impact. Assessment of the hygiene quality of the UF white cheese products line before and after HACCP showed an improvement in quality and an overall improvement in the conditions at the company. Results. HACCP was introduced for the in UF White Cheese line at Misr Milk and Food, Mansoura, Egypt, for safe and good quality foods products. All necessary quality control procedures were verified for completeness and to determine if they are being implemented to required standards. A hazard analysis was conducted to identify hazards that may occur in the product cycle, Critical Control Points (CCPs) were determined to control the identified hazards. CCP signs were then posted on the factory floor. Critical limits were established at each CCP, corrective actions to be taken when monitoring indicates deviation or loss of control were established. VerificationA procedures were established to confirm that the HACCP system is working effectively. Documentation concerning all procedures and records was established and integrating HACCP with ISO 9000 under one management system was applied. Conclusions. The HACCP system in this study for UF White Cheese line manufacture is developed step-by-step based on the twelve steps mentioned in the literature review. The prerequisite program was provided to deal with some hazards before the production to simplify the HACCP plan.

20

The social process of defining quality food, based on the opinions of Polish consumer cooperative members

86%

Spiewak R.

Wieś i Rolnictwo

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2016

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nr 4

This article describes how members of consumer cooperatives define quality food. Cooperatives are seen as one of the forms of Alternative Food Networks. The concept of quality food is defined subjectively. The analysis presented in the paper is based on the results of a questionnaire conducted in winter 2015/2016 among members of consumer cooperatives in Poland. The spontaneously made three main associations with the notion of “high quality food” indicate that customers consider qualities that are the result of the ways and methods of production. Food quality and safety are the results of individual and organisational trust and mutual relations, among consumers themselves as well as between consumers and producers. In the case of mass-produced food, issues of safety have become crucial: for the indicated group food safety means shifting from the rules of the “industrial world” to the rules of the “domestic world” where safety is the result of trust, direct consumer/supplier relations, and/or traditions rather than standardised norms.

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