Wyniki wyszukiwania

1

Dried berry extracts as valuable components of organic cosmetics

100%

Kotarska K., Michocka K., Wybieralska K.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2014

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nr 4

2

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Content of selected antioxidative compounds in green asparagus depending on processing before freezing and on the period and conditions of storage

100%

Gebczynski P.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 2

209-214

The content of antioxidative compounds was evaluated in frozen green asparagus produced with the traditional technology from the material blanched before freezing or with the modified technology from cooked asparagus. Compared with blanched asparagus, the product cooked before freezing contained more dry matter and polyphenols, similar amounts of beta-carotene, less carotenoids and vitamin C and its antioxidative activity was lower. During a 12-month storage at -20°C and -30°C a steady decrease in the level of the analysed constituents was observed in frozen products prepared for consumption. Compared with the raw material, asparagus prepared for consumption after the 12-month period of refrigerated storage contained 56–62% of vitamin C; 55–71% of polyphenols; 73–81% of beta-carotene; 74–89% of carotenoids while its antioxidative activity was reduced to 65–73%. In products obtained using the modified method the level of the analysed constituents was similar or a little higher than in the traditional products. Frozen products stored at -30°C were usually characterised with a higher content of analysed constituents and a higher level of the antioxidative activity in comparison with frozen asparagus stored at -20°C. Sensory quality of traditional frozen products slightly exceeded that of frozen products obtained using the modified method. The quality of products stored at -30°C was also better than that of products stored at -20°C.

3

Effect of fodder enrichment with PUFAs on quail eggs

100%

Kazmierska M., Korzeniowska M., Trziszka T., Jarosz B.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 4[B]

4

Sensory traits of 13 culinary cuts obtained from carcasses of young Black-and-White slaughter cattle

100%

Grzeskowiak E., Borzuta K., Wichlacz H., Strzelecki J.

Animal Science Papers and Reports. Supplement

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2002

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tom 20

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nr 1

5

The evaluation of wheat grain odour and colour after gamma and microwave irradiation

100%

Warchalewski J. R., Gralik J., Zawirska-Wojtasiak R., Zabielski J., Kusnierz R.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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1998

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tom 01

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nr 1

Wheat grain was exposed to gamma ionising irradiation at selected doses between 0.05-10 kGy and microwave radiation from 45 to 180 sec. The sensory evaluation of a grain odour proved that both applied treatments, gamma and microwave irradiation, did not cause significant changes in the grain odour in comparison to control samples of grain with the exclusion of maximum irradiation dose 10 kGy, and maximum microwave heating time 180 sec. The results obtained after measurement of the grain reflected-light showed that gamma 60Co irradiation did not cause any changes in grain colour. The grain after microwave heating at 90, 120, 180 sec was characterised by significantly higher lightness (L*) value. The total colour difference (E) between microwave irradiated samples and the control ones was increasing gradually, with the increase in temperature.

6

Green tea macerate as ingredient in cosmetic emulsions

84%

Moldrzyk J., Wieczorek D., Wybieralska K.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2014

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nr 3

7

Sensory evaluation of usable part of overwintering leek cultivars (Allium porrum L.)

84%

Dabrowska B., Kozielewska A., Gajewski M., Radzanowska J.

Annals of Warsaw Agricultural University. Horticulture and Landscape Architecture

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2006

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tom 27

8

Evaluation of the effect of the RN gene on meat tenderness from the point of view of myosin heavy chain polymorphism

84%

Grzes B., Pospiech E., Kocwin-Podsiadla M., Krzecio E., Lyczynski A., Iwanska E., Mikolajczak B.

Annals of Animal Science. Supplement

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2005

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nr 2

9

The effect of storage conditions on selected quality markers of frozen vegetables

84%

Czarnowska-Kujawska M., Urbaniak M., Michalak J., Gujska E.

Polish Journal of Natural Sciences

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2017

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tom 32

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nr 3

At the end of frozen food distribution chain, there is home storage including storing at refrigerator. However, not much is known how it affects frozen vegetables quality. The aim of the study was to evaluate the effect of storage conditions (2°C and 8°C from 1 to 7 days) on frozen broccoli and green beans sensory properties and vitamin C and folate content. Sensory evaluation was conducted with the use of the 5-point category scale method, while vitamins were determined with the use of HPLC technique. The results showed constant tendency in sensory quality and vitamins content decrease, the rate of which was higher at 8°C than at 2°C. The study concluded, that folate content analysis can be good chemical indicator for storage period of frozen vegetables next to vitamin C and sensory quality. However, each product requires individual assessment of its shelf-life at refrigerating temperature.

10

Fruit quality and storability of some Asian pear cultivars collected in the gene bank of the Research Institute of Horticulture, Central Poland

84%

Skorupinska A., Kruczynska D. E., Konopacka D., Kaczmarek U., Rutkowski K. P., Jozwiak Z. B.

Journal of Horticultural Research

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2019

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tom 27

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nr 2

11

Quality assessment of Italian broccoli processed in convection-steam oven

84%

Slaska-Grzywna B.

Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering

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2007

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tom 10

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nr 2

12

Nutritional and sensory evaluation of breads supplemented with grape by-product

84%

Mildner-Szkudlarz S., Bajerska J., Piotrowska E.

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

13

An assessment of the functional properties, proximate composition, sensory evaluation and rheological value of Gari fortified with bambara groundnut flour (Voandzeia Subterranean Thouars)

84%

Bankole Y. O., Tanimola O. A., Odunukan R. O., Samuel D. O.

International Letters of Natural Sciences

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2013

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tom 01

Gari fortified with Bambara Groundnut Flour (BGF) was assessed for its proximate composition, functional properties, sensory evaluation and Rheological properties. Four samples; 100% gari (coded SLY), 90 % gari with 10 % BGF (coded ATS), 85 % gari with 15 % BGF (coded FEA), and 80 % gari with 20 % BGF (coded ROT) were examined for the parameters listed above. The proximate analysis showed that the protein content ranges between 0.98-4.68 %, fat content 1.10-2.60 %, ash content 1.82-2.90 %, crude fibre 2.30-2.42 %. This showed an increase on addition of BGF while the carbohydrate content ranges between 78.20-83.5 %, moisture 11.60-12.6% and acidity 0.40-0.60, all showed a decrease in value on adding BGF. Rheological value showed that the peak viscosity ranges between 106.17-177.17, trough viscosity 98.33-161.00, breakdown 7.83-16.71, final viscosity 150.50-251.67, set back 52.17-90.67 and pasting time between 6.87-6.93. All these varied inversely with the quantity of BGF added. Pasting temperature showed slight variation which was not dependent on the amount of BGF added. It ranges from 79.2-80.02 °C. Sensory evaluation showed that there were significant differences in the samples examined.

14

Wpływ dodatku mąki dyniowej na zmiany wybranych cech tekstury ciasta drożdżowego

84%

Zamlynska-Kowal A., Kusinska E., Sosinska-Leszczynska E., Panasiewicz M.

Acta Agrophysica

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2018

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tom 25

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nr 3

Celem pracy było określenie wpływu dodatku mąki dyniowej oraz czasu przechowywania na właściwości tekstury ciasta drożdżowego. Do badań przygotowano próbę kontrolną oraz 3 ciasta z mąką dyniową w ilości 5, 10 i 15% w mieszance. Ciasta po upieczeniu i ostudzeniu przechowywano przez 4 kolejne dni. Określono wilgotność i kwasowość oraz właściwości teksturalne ciast według metody TPA (Texture Profile Analysis). Ciasto drożdżowe wzbogacone mąką dyniową zostało poddane ocenie sensorycznej. Na podstawie uzyskanych badań stwierdzono, że zarówno dodatek mąki dyniowej, jak i czas przechowywania wpływają istotnie na właściwości mechaniczne tekstury. Wykazano, że zwiększenie czasu przechowywania i dodatku mąki dyniowej powoduje zwiększenie twardości i żujności ciasta. Największą twardość (66 N) i żujność (11,30 N) zanotowano dla ciasta drożdżowego z 15% dodatkiem mąki dyniowej podczas czwartego dnia przechowywania. Sprężystość i spójność wraz ze zwiększeniem dodatku mąki dyniowej i czasu przechowywania zmniejszają się. Najmniejsze wartości sprężystości (0,61) i spójności (0,24) zaobserwowano w cieście drożdżowym z 15% dodatku mąki dyniowej podczas czwartego dnia przechowywania. Ocena sensoryczna wykazała, że ciasto drożdżowe z 15% zawartością mąki dyniowej ma najbardziej pożądane właściwości sensoryczne i zakwalifikowane zostało do I poziomu jakości.

15

Influence of irrigation and nitrogen fertilization on quality of fresh and frozen broccoli

84%

Elkner K., Babik I.

Vegetable Crops Research Bulletin

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1999

|

tom 50

16

Changes in selected quality factors of poultry meatballs with spices during storage

84%

Karpinska-Tymoszczyk M., Danowska-Oziewicz M., Borowski J.

Polish Journal of Natural Sciences

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2002

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tom 12

17

Instrumental, sensory and microbiological evaluation of flavoured pinto bean [Phaseolus vulgaris] extrudates

84%

Gujska E., Duszkiewicz-Reinhard W., Khan K.

Polish Journal of Food and Nutrition Sciences

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2001

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tom 10

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nr 1

Non-defatted and defatted flours of ground whole pinto bean (Phaseolus vulgaris) were extrusion-cooked in a Wenger TX-52 twin-screw extruder. After extrusion, nacho, ranch, barbecue and cheddar flavours were used for coating the puffed extrudates. Additional combinations of three different seasonings were blended with the non-defatted whole pinto bean flours before extrusion. Colour and texture were evaluated by instrumental analysis as well as by sensory panels. No significant differences were found among the coated puffs extruded from non-defatted and defatted flour in terms of crispness, taste and general acceptability. Cheddar and barbecue flavours were the most favourite ones. Microbiological evaluation indicated that all coated samples had aerobic counts higher than 100/g. The number of yeasts and molds was not above 100/g while coliform (MPN index per gram) for all samples was much lower than 100/g.

18

Sensory quality of commercial full fat and reduced fat cheeses

84%

Lamparski G., Tobota G., Troszynska A., Fornal J.

Polish Journal of Food and Nutrition Sciences

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2006

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tom 15/56

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nr Spec.Issue 1

The aim of the present study was to compare the sensory quality of cheeses with different fat content. The samples studied were Polish commercial semi-hard type cheese and its reduced fat version. The sensory quality of cheeses was evaluated by quantitative descriptive analysis (QDA) and as hedonic ratings on day 10, 50 and 80 of their storage under traditional conditions (refrigerator 4°C). The chemical composition of the cheeses was analysed as well. The chemical analysis and sensory evaluation (QDA) proved that the level of fat in cheeses and their storage period had a significant effect (p<0.05) on some chemical parameters of cheese and some sensory attributes. Statistically significant attributes which differentiated the profile of sensory quality of both varieties (p<0.05) of cheeses were: creamy odour, sour odour, yellow colour, salty taste, sweet taste, bitter taste, hardness and dryness. The results obtained with the QDA analysis were confirmed by the PCA analysis. Differentiating the sensory profile of cheeses (QDA) did not influence (p<0.05) their overall quality.

19

The studies on the chemical composition and properties of the selected liquid smokes used in Polish meat industry

84%

Borys A.

Roczniki Instytutu Przemysłu Mięsnego i Tłuszczowego

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2001

|

tom 38

20

Extracts from selected tannin-rich foods - a relation between tannins content and sensory astringency

67%

Troszynska A., Narolewska O., Wolejszo A.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 3

329-333

Extracts of polyphenols were obtained from black chokeberry, green tea, and walnut using acetone-water and ethanol-water system (8:2, v/v). The extracts were subjected to sensory evaluation using the method of sensory scaling and quantitative descriptive analysis (QDA). In sensory scaling a trained panel rated the samples for astringency which was expressed as Sensation of Astringency Coefficients (SAC). The QDA was applied for quantitative and qualitative characteristics of the extracts. To determine the content of tannins three spectrophotometric methods were used (n- butanol- HCl hydrolysis, BSA precipitation assay and PVP binding assay). The results proved that both the source of tannins and the type of solvent used for extraction had significant effects on the astringency and sensory profiles of the extracts. The analysis of multiple regression demonstrated that astringency of the extracts examined was affected to the greatest extent by tannins determined with the method of their binding on polyvinylpyrrolidone (PVP) sorbent.

Ograniczanie wyników

Dried berry extracts as valuable components of organic cosmetics

Content of selected antioxidative compounds in green asparagus depending on processing before freezing and on the period and conditions of storage

Effect of fodder enrichment with PUFAs on quail eggs

Sensory traits of 13 culinary cuts obtained from carcasses of young Black-and-White slaughter cattle