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  1. 15 Bromatologia i Chemia Toksykologiczna

  2. 8 Roczniki Państwowego Zakładu Higieny

  3. 6 Polish Journal of Food and Nutrition Sciences

  4. 3 Żywność Nauka Technologia Jakość. Suplement

  5. 2 Acta Ornithologica

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  1. 3 Sadowska J.

  2. 2 Brzozowska A.

  3. 2 Orlowska K.

  4. 2 Szponar L.

  5. 2 Zagrodzki P.

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  1. 1 2017

  2. 1 2014

  3. 2 2013

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  5. 5 2011

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1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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A survey of foodstuffs fortified with vitamins available on the market in Warsaw

100%
Sicinska E., Jeruszka-Bielak M., Masalska K., Wronowski S.
Roczniki Państwowego Zakładu Higieny
|
2013
|
tom 64
|
nr 4
Background. Foodstuffs fortified with vitamins and/or minerals are nowadays continually being developed, leading to an increasing diversity of these products being available on the market. This contributes to increased consumption of added nutrients, which can be an effective tool for improving public health. Objectives. To identify and characterise products fortified with vitamins, available on the Warsaw foodstuff market, which can thereby be used as a source of information for the assessment of dietary micronutrient intake. Material and methods. Data were gathered using the information provided on labels from foodstuff products found in 14 Warsaw supermarkets during March to October 2012. Results. There were 588 products found to be fortified with vitamins. The number of vitamins added ranged from one in 193 products to twelve in 14 products. The group of vitamins used for enrichment consisted of: A, D, E, B1, B2, B6, B12, C, niacin, pantothenic acid, folic acid and biotin. Juices, non-alcoholic beverages (29.4%) and cereal products (18.9%) constituted the largest product groups. In addition, fortified vitamins were also significantly present in sweets (15.8%), instant beverages and desserts (13.6%), milk products, fat spreads and soy products. The most frequently added vitamins were: vitamin C (58% products), vitamin B6 (46%) and B12 (45%), whilst the least frequently added was biotin (16%). The highest content of vitamins A and D were seen in fat spreads, whereas the highest levels of B vitamins, vitamin C and E were observed in certain sweets. Conclusions. The wide range of fortified products available can serve to increase vitamin intake in many population groups, especially in children and teenagers. In order that consumers can make informed choices in buying these product types, appropriate education is necessary to raise public awareness of the health issues involved.
2
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The use of fruit extracts for production of apple chips with enhanced antioxidant activity

100%
Tarko T., Duda-Chodak A., Semik-Szczurak D.
Roczniki Państwowego Zakładu Higieny
|
2017
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tom 68
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nr 2
Background. Style and pace of life make consumers more willing to reach for snack products. This group of processed food includes, among others, fruit chips. Due to the increasing incidence of diseases associated with the excessive exposure to free radicals foods enriched with antioxidant compounds, eg. polyphenols, can be introduced into the sale. Objective. The aim of the study was to use the fruit extracts for the production of apple chips with enhanced antioxidant activity. Material and methods. ‘Golden Delicious’ variety of apple fruit was used to produce chips. Apple chips were prepared by slicing, soaking in a sugar solution and pre-drying in a microwave oven. Chips were enriched with extracts prepared from fruits of chokeberry, five-flavor berry, Cornelian cherry, woodland hawthorn, goji berry, Japanese quince and cranberry microcarpa. For this purpose, pre-dried apple slices were soaked (5 min) in ethanolic extract of fruits and then dried to achieve a 5% moisture content. Chips were sensory evaluated and their antioxidant activity and total polyphenols content were determined. Results. All enriched apple chips were characterized by high antioxidant activity and a relatively high value of total polyphenols content. Chips soaked in extracts of five-flavor berry, cranberry and goji berry were characterized by the highest antioxidant potential. Samples obtained by using chokeberry and Cornelian cherry extracts showed the highest content of polyphenols. High sensory attractiveness of enriched chips was also showed. The chips with the addition of fiveflavor berry extract were exceptions. Their taste was not acceptable. Conclusions. Fruit extracts are a valuable material for chips enrichment. Taking into account all the analyzed differentiators, extracts of Japanese quince, goji berry and woodland hawthorn were found to be the best enriching additives. The chips soaked in extract of five-flavor berry, despite their high antioxidant activity, were disqualified due to very low score of sensory evaluation.
3

Analysis of changes in selected parameters of calcium and magnesium metabolism in response to diet composition and B-group vitamin supplementation in rat

100%
Sadowska J.
Acta Scientiarum Polonorum. Technologia Alimentaria
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2010
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tom 09
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nr 3
363-372
Background. The aim of the study was to investigate the effects of a diet modification and supplementation with B-group vitamins, on selected characteristics of calcium and magnesium management in rats. Material and methods. The experiment was carried out on 60 rats aged 5 months. Animals were fed two different diets. Groups I and II received clean tap water to drink, while group III had water solution of group-B vitamins. Results. Analysis of blood plasma calcium and magnesium concentrations in the studied animals did not reveal a significant effect of the analysed factors on blood plasma calcium concentration in examined rats. An increase of the plasma level of magnesium was observed with a change in the diet composition. The supplementation reduced magnesium level to those observed in animals fed a basic feed. Diet modification and supplementation exerted the influence on whole blood calcium and magnesium levels. A change in the composition of the diet and its supplementation results also in an increase in bone calcium content in males, and in an increase in bone magnesium content in females. Conclusions. Lack of changes in blood plasma calcium levels in the studied animals implies the preservation of the homeostatic mechanisms that regulate its concentration, whereas the observed significant changes in the concentration of magnesium, point to a significant effect of this factor on its metabolism. Changes in hematocrit indicator, whole blood concentrations of calcium and magnesium and the absence of changes in concentrations of these elements in blood plasma of supplemented animals may indicate that the elements move to erythrocytes, which may imply a distortion of cellular membrane and an increase in its permeability. Composition of the diet and its supplementation modified also bone calcium and magnesium concentrations in the studied rats.
4
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Evaluation for magnesium and vitamin B6 supplementation among Polish elite athletes

100%
Czaja J., Lebiedzinska A., Marszall M., Szefer P.
Roczniki Państwowego Zakładu Higieny
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2011
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tom 62
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nr 4
Współczesny sport wyczynowy często wymaga od zawodników ogromnego wysiłku, który przekracza ich maksymalne możliwości fizyczne i umysłowe. Sportowcy często mają złe nawyki żywieniowe i spożywają suplementy diety zawierające magnez i witaminę B6 w celu uzupełnienia niedoborów żywieniowych. Celem badań było oznaczanie zawartości magnezu i witaminy B6 w całodziennych racjach pokarmowych sportowców wyczynowych w Polsce i ocena uzasadnienia suplementacji diety. Zawartość magnezu i witaminy B6 oznaczano w 62 zebranych i 12 odtworzonych całodziennych racjach pokarmowych profesjonalnych biegaczy. Do oznaczania magnezu i witaminy B6 wykorzystano odpowiednio metodę spektroskopii absorpcyjno atomowej i HPLC. Analizowane całodzienne racje pokarmowe kobiet dostarczały 256 ± 111 mg magnezu i 2,04 ± 0,63 mg witaminy B6, podczas gdy całodzienne racje pokarmowe mężczyzn dostarczały 284 ± 58 mg magnezu i 2,12 ± 0,68 mg witaminy B6. Analiza przeprowadzona z udziałem programu komputerowego wykazała 159-181% wyższą zawartość magnezu i witaminy B6 w porównaniu do wartości oznaczonych laboratoryjnie. Wyniki badań wykazały, że analizowane całodzienne racje pokarmowe sportowców dostarczały zbyt małych ilości magnezu, co może uzasadniać suplementację diety tym pierwiastkiem. Całodzienne racje pokarmowe pokrywały natomiast dzienne zapotrzebowanie (RDA) na witaminę B6, dlatego też suplementacja diety tym składnikiem nie była uzasadniona.
5

Properties of crackers supplemented with different resistant starches

100%
Gumus S., Kahraman K., Unuvar A., Ng P. K. W., Koksel H.
Polish Journal of Food and Nutrition Sciences
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2011
|
tom 61
|
nr Suppl.1
6

Effect of supplemental food on a cyclic Clethrionomys glareolus population at peak density

100%
Lofgren O., Hornfeldt B., Eklund U.
Acta Theriologica
|
1996
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tom 41
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nr 4
The impact of supplemental food on a cyclic bank vole Clethrionomys glareolus (Schreber, 1780) population was studied at peak density. We provided high energy food (sunflower seeds) to a 3.15 ha live-trapping grid and used a 5.06 ha unfed grid as a control. Density of adult females and immatures increased 3-fold in response to the extra food. In contrast, density of adult mates did not change significantly. The rise in density of adult females, but not of adult mates, altered the functional sex ratio. Loss rate of fed adults remained the same as for controls, whereas immature loss rate was reduced by the extra food. Dispersal of immatures from the control into the food supplemented grid was higher than the reverse. Growth and body mass of fed immatures were lower than of controls. Reduced dispersal and increased immi­gration of immatures both contributed significantly to the overall rise in density when food was added.
7

Health-oriented cold meats

84%
Woicka-Bekas E.
Polish Food
|
2010
|
nr 1
8
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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A nutritional evaluation of dietary behaviour in various professional sports

84%
Pilis K., Michalski C., Zych M., Pilis A., Jelonek J., Kaczmarzyk A., Pilis W.
Roczniki Państwowego Zakładu Higieny
|
2014
|
tom 65
|
nr 3
Background. The types of physical exertion undertaken by weightlifters and race walkers markedly differ. This difference should also be reflected in their respective diets. Objectives. The aim of the study was to investigate and assess the diets of professional weightlifters and race walkers, along with a comparison to the diets of those students studying physical education (PE). Materials and Methods. Subjects were respectively 12 weightlifters, 12 race walkers and 12 physical education students whose body composition and nutrition were determined by weighing the foods that were both eaten and drunk. Results. The study groups showed body differences, which may have arisen through dietary differences. Higher calorie diets were observed for race walkers according to body mass whilst weightlifters showed no difference with the other groups. Dietary intakes of protein, fat, and carbohydrates were however inappropriate for all groups. Vitamin and mineral intakes in weightlifters and students were within tolerable limits, but the rather aggressive taking of supplements by race walkers resulted in standard/recommended consumption levels being greatly exceeded in some cases. Conclusions. The diets of the study groups of weightlifters and race walkers need to be corrected.
9

A focus on homocysteine in autism

84%
Kaluzna-Czaplinska J., Zurawicz E., Michalska M., Rynkowski J.
Acta Biochimica Polonica
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2013
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tom 60
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nr 2
 Homocysteine is an amino acid, which plays several important roles in human physiology. A wide range of disorders, including neuropsychiatric disorders and autism, are associated with increased homocysteine levels in biological fluids. Various B vitamins: B6 (pyridoxine), B12 (cobalamin), and B9 (folic acid) are required as co-factors by the enzymes involved in homocysteine metabolism. Therefore, monitoring of homocysteine levels in body fluids of autistic children can provide information on genetic and physiological diseases, improper lifestyle (including dietary habits), as well as a variety of pathological conditions. This review presents information on homocysteine metabolism, determination of homocysteine in biological fluids, and shows abnormalities in the levels of homocysteine in the body fluids of autistic children.
10
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Content available

Whey administration modulates spatial memory in a water maze

84%
Blecharz-Klin K., Piechal A., Joniec I., Zobel A., Pyrzanowska J., Widy-Tyszkiewicz E.
Journal of Pre-Clinical and Clinical Research
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2011
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tom 05
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nr 1
11

Body condition parameters of nestling Great Tits Parus major in relation to experimental food supplementation

84%
Banbura J., Banbura M., Gladalski M., Kalinski A., Markowski M., Michalski M., Nadolski J., Skwarska J., Zielinski P.
Acta Ornithologica
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2011
|
tom 46
|
nr 2
Amount of food supplied to nestlings by their parents is considered to affect the development of nestling physiological condition. In this study we supplied parental Great Tits Parus major with extra food, larvae of Tenebrio molitor, put into feeders close to nest-boxes, assuming that this should facilitate parental care and, as a consequence, nestling nutrition. The following nestling characteristics measured 13 days after hatching were analysed: body mass, haematocrit, blood concentrations of haemoglobin, glucose and triglycerides, heterophil-to-lymphocyte ratio (H/L), and patagium swelling after PHA injection. Nestlings from extra food broods were significantly heavier than control ones. They also had lower H/L, which indicated lower stress. No other variable was significantly affected by the experiment. Possibly, the rainy weather and non-restrictive natural trophic conditions during the experiment caused weakening of the net benefits from extra food.
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
|
2011
|
tom 61
|
nr Suppl.1
13

Sensory quality of yoghurts enriched with squalen from amaranthus oil

84%
Piotrowska A., Zebrowska M., Waszkiewicz-Robak B., Malecka K.
Polish Journal of Food and Nutrition Sciences
|
2007
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tom 57
|
nr 4[B]
14

Udzial suplementow w spozyciu skladnikow mineralnych przez dzieci w wieku szkolnym

67%
Hamulka J., Wawrzyniak A., Starzak-Jankowska E.
Bromatologia i Chemia Toksykologiczna
|
2010
|
tom 43
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nr 1
51-59
15

Rola chromu w zywieniu czlowieka

67%
Sobanski L., Sprzeczka-Niedolaz M., Lebek G.
Bromatologia i Chemia Toksykologiczna
|
2007
|
tom 40
|
nr 2
113-119
16
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Use of synbiotics for production of functional low fat Labneh

67%
Salem M. M. E., Abd El-Gawad M. A. M., Hassan F. A. M., Effat B. 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
151-159
In the present work, the compared effect of 1% inulin and fat replacers (1% Dairy-Lo and 0.1% Dariloid) on chemical properties, growth and stability of probiotic bacteria and sensory attributes in Labneh cheese during storage (30 days) at 5°C was studied. Three strains of probiotic bacteria were used, Lactobacillus reuteri B-14171, Lactobacillus johnsonii B-2178 and L. salivarius B-1950, with a yoghurt starter cultures. Addition of inulin, Dairy-Lo and Dariloid increased the soluble nitrogen, total volatile fatty acids, acetaldehyde and diacetyl. The effect of added prebiotics on soluble tyrosine and tryptophan was more pronounced. All strains showed good growth and survival in the presence of prebiotics. Initial counts of probiotic bacteria and their subsequent survival were better in the products supplemented with inulin. The most acceptable cheeses were those supplemented with 1% inulin.
17

Food supply and external cues limit the clutch size and hatchability in the White Stork Ciconia ciconia

67%
Djerdali S., Tortosa F. S., Hillstrom L., Doumandji S.
Acta Ornithologica
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2008
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tom 43
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nr 2
145-150
Clutch size is an important life history trait, and factors such as nest predation and food availability can both be of crucial importance for its variation in nature. The aim of the present study was to evaluate the effects of extra food on clutch size, laying date and hatching success in the White Stork. Three different colonies of White Storks were studied in northern Algeria over a three-year period (2002-2004) that was characterised by considerable variation in both food availability and precipitation. This study demonstrated that an extra food supply during the pre-laying period had a positive effect on clutch size — nests with extra food had larger clutches. There was also an advance in laying date and a greater hatching success in nests with access to extra food. In addition to food supply, clutch size was independently affected by the year, which could have been due to differences in rainfall. Furthermore, the results of this study suggest that extra food during the incubation period could help the parent birds resolve the conflict between incubation behaviour and minimizing the time off the nest, i.e. increasing nest attentiveness in nests with extra food and enhancing hatching success.
18

Ocena wiedzy osob straszych dotyczaca witamin i skladnikow mineralnych

67%
Saran A., Duda G.
Bromatologia i Chemia Toksykologiczna
|
2010
|
tom 43
|
nr 1
60-65
19

Structure and functional properties of wheat bread and pasta produced through supplementation of RS2 and RS3 to wheat flour from traditional Polish and Russian cultivars

67%
Kiseleva V. I., Blaszczak W., Sadowska J., Chernykh V. Y., Artem'eva E., Fornal J., Yuryev V. P.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 2
239-245
Bread and pasta produced from a mixture of common wheat flour and commercial preparations of RS2 and RS3 were investigated. Irrespective of RS types, their addition to flour leads to changes in structure, gel strength, hardness and gumminess of bread crumb. At the same time, an addition of RS does not exert any influence on the elasticity nor cohesiveness. Some features in relaxation behavior of bread samples produced with an addition of RS2 are discussed. In contrast to RS3, the application of RS2 during pasta processing leads to some increase in productivity of pasta extruder, shortening of cooking time, but does not exert any influence on the loss of dry substance during cooking as compared with the control. White bread and pasta containing 7-10% RS are of good organoleptic properties. Extension of storage time of pasta is accompanied by an increase in RS content, which can be reflected in the physiological effect of the dishes based on this type of pasta.
20

Suplementacja diety w wybranych grupach konsumentow

67%
Babicz-Zielinska E., Dabrowska A.
Bromatologia i Chemia Toksykologiczna
|
2008
|
tom 41
|
nr 3
893-899
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