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1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Testing procedure of pelletability of ingredients and compound feeds

100%
Laskowski J., De Mondredon F., Skonecki S., Melcion J. P.
International Agrophysics
|
1994
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tom 08
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nr 4
2

Essential oils as active ingredients in soft cheese

86%
Kunicka-Styczynska A.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
3

The contribution affects of the some ingredients in making Hosmerim

86%
Savas E.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
4
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

The effect of alternated share of corn and oats ingredients on the fatty acid content in extrudates

86%
Lipiec A., Pisarski R. K.
Annales Universitatis Mariae Curie-Skłodowska. Sectio EE: Zootechnica
|
2008
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tom 26
|
nr 1
1-7
5
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Estimation of dietary supplements intake in a selected group of women over 50 and the risk assessment of interactions between the ingredients of dietary supplements and drugs

72%
Sadowska J., Bruszkowska M.
Roczniki Państwowego Zakładu Higieny
|
2016
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tom 67
|
nr 4
Background. Concurrent use of dietary supplements and drugs may result in complications of pharmacotherapy due to possible interactions between their ingredients. Objectives. The aim of the survey was to estimate the intake of dietary supplements in a group of women over 50 and to analyse the risk of interactions between the ingredients of dietary supplements and drugs taken by the women. Material and Methods. The study was carried out among 146 women over 50 years of age. Questionnaire included detailed questions on the type of prescription drugs, OTC (over-the-counter) drugs, and dietary supplements taken. The risk of interactions was determined on the basis of chemical composition of the drugs and supplements specified by the manufacturer, by comparing the obtained data with literature reports on known interactions. Results. The analysis has shown that 88.4% of respondents constantly took prescription drugs, 44.5% of them took OTC drugs, and 66.4% of respondents took dietary supplements throughout the survey period. It has been found that 71.3% of surveyed women taking prescription drugs, took dietary supplements as well. Among women taking supplements and drugs, 36.9% of respondents were taking them concurrently, 60.9% kept such an interval, but only 21.8% of them waited for at least two hours. It has been found that the drug-supplement interactions might occur in 35.8% women under the survey. Conclusions. The analysis of the obtained results has revealed that taking dietary supplements by the group under survey was frequent, and the risk of interactions between dietary supplements and drugs was significant. It is recommended that doctors ask their patients about taken supplements during regular check-ups, and inform them about possible interactions between dietary supplements and drugs. Moreover, appropriate would be to change the labelling of dietary supplements, so that the packaging provides information on possible interactions between their ingredients and drugs.
6

Dr. Baumann Cosmetic "czyste" kosmetyki

72%
Kosmetologia Estetyczna
|
2015
|
tom 04
|
nr 1
7

Allergenic ingredients in spices

72%
Slowianek M., Bartos A., Leszczynska J.
Polish Journal of Food and Nutrition Sciences
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2011
|
tom 61
|
nr Suppl.1
8

Usability of some plant protein ingredients in the diets of Siberian sturgeon Acipenser baerii Brandt

72%
Mazurkiewicz J., Przybyl A., Golski J.
Archives of Polish Fisheries
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2009
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tom 17
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nr 2
9
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Wpływ aktywności wody i naprężenia ściskającego na odkształcenie wybranych składników napoju kakaowego w proszku

58%
Ostrowska-Ligeza E., Lenart A.
Acta Agrophysica
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2008
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tom 11
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nr 2[157]
10
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Influence of thermodynamic and kinetic factors on the retention and release of aroma compounds in liquid food systems - A review

58%
Bortnowska G.
Polish Journal of Food and Nutrition Sciences
|
2010
|
tom 60
|
nr 4
This paper briefly presents the main results of theoretical and empirical studies, found in available literature, that can be helpful for understanding physical and chemical stability of the aroma compounds in liquid food systems. As the main parameters, which affect retention and release rate of odorants, are reported thermodynamic and kinetic factors in relation to equilibrium partition coefficient between gas and liquid phases and mass transfer coefficient in gas and liquid phases. Moreover, the review introduces interactions between volatiles and basic food components i.e. lipids, proteins and carbohydrates as well as the influence of environmental factors such as: ionic strength, pH and temperature, on the volatility and release of odorants.
11
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Use of coffee silverskin and stevia to improve the formulation of biscuits

58%
Garcia-Serna E., Martinez-Saez N., Mesias M., Morales F. J., del Castillo M. D.
Polish Journal of Food and Nutrition Sciences
|
2014
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tom 64
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nr 4
12

Dependent on dietary treatments of mothers, rats showed individual preference of diets containing ingredients produced with different cultivation strategies

58%
Yong C., Halekoh U., Jorgensen H., Lauridsen C.
Journal of Animal and Feed Sciences
|
2005
|
tom 14
|
nr 4
715-726
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