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The effect of fiber addition on the extrusion-cooking stability and quality of enriched corn snacks

100%

Wojtowicz A., Moscicki L., Oniszczuk T., Combrzynski M., Mitrus M.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2014

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tom 14

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nr 3

2

The nutritional and health properties of an oyster mushroom (Pleurotus ostreatus (Jacq. Fr) P. Kumm.)

100%

Salata A., Lemieszek M., Parzymies M.

Acta Scientiarum Polonorum. Hortorum Cultus

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2018

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tom 17

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nr 2

An oyster mushroom (Pleurotus ostreatus (Jacq.) P. Kumm) is a cultivated species of mushrooms characterizing with unique culinary and medicinal properties. Its’ nutritional value comes from proteins, carbohydrates, fatty acids, vitamins and mineral nutrients present in their fruitbodies. Because of a high content of fiber (mainly chitin) and low content of fat, they are a valuable element of an atherosclerosis diet. The fruitbodies of oyster mushrooms are an important source of biologically active substances, specific polysaccharides and polyphenols, which influence a human immune system, so that it fights against cancer cells. ß-D-glucans have an advantageous effect on digestive system, lower blood cholesterol and triglycerides level, decrease the risk of ischaemic heart disease. Active substances present in the mushrooms have antioxidant, antibacterial, antiviral, antidiabetic and anti-inflammatory properties. Numerous scientific studies prove high efficiency of the therapy with the use of preparations and extracts from Pleurotus ostreatus mycelia, both in prophylaxis and cure of civilization diseases, atherosclerosis and cancer.

3

Evaluation of nutritive and antioxidant properties of blanched leafy vegetables consumed in Northern Cote d'Ivoire

100%

Oulai P. D., Zoue L. T., Niamke S. L.

Polish Journal of Food and Nutrition Sciences

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2015

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tom 65

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nr 1

The aim of this study was to evaluate the effect of steam blanching processing on the nutritive value and the antioxidant properties of fi ve leafy vegetable species (Amaranthus hybridus, Andasonia digitata, Ceiba patendra, Hibiscus sabdariffa and Vigna unguiculata) that are used for sauce preparation in Northern Côte d’Ivoire. The selected leafy vegetables were subjected to blanching in pressure cooker for 15, 25 and 45 min and the physicochemical properties were determined using AOAC methods. The result of the study revealed that longer time of blanching (higher than 15 min) caused negative impact by reducing nutritive value but positive impact by reducing anti-nutrients and increasing polyphenols. The registered losses (p<0.05) at 15 min were as follow: ash (0.08–10.01%), proteins (0.36–12.03%), vitamin C (19.56–68.67%), carotenoids (18.91–55.48%) oxalates (3.58–21.39%) and phytates (10.51–68.02%). The average increase of polyphenols contents at 15 min of blanching was 1.61 to 30.72%. In addition, a slight increase (0.35–4.16%) of fi bres content was observed in the studied blanched leafy vegetables. Furthermore, after 15 min of blanching time the residual contents (p<0.05) of minerals were: calcium (264.88–844.92 mg/100 g), magnesium (49.45–435.43 mg/100 g), potassium (675–1895.41 mg/100 g), iron (14.54–70.89 mg/100 g) and zinc (9.48–36.46 mg/100 g). All these results suggest that the recommended time of domestic blanching must be less than 15 min for the studied leafy vegetables in order to contribute effi ciently to the nutritional requirement and to the food security of Ivorian population.

4

Nutritional properties of yoghurts with amaranthus seeds and oat grains additives

100%

Sady M., Grega T., Walczycka M.

Polish Journal of Natural Sciences. Supplement

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2004

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tom 02

135-142

5

Mineral composition and nutritional properties of Trachystemon orientalis (L.) G. Don populations in the Central Black Sea Region of Turkey

100%

Ozer M. O., Aksoy M.

Acta Scientiarum Polonorum. Hortorum Cultus

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2019

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tom 18

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nr 4

This study was conducted to determine the mineral contents and some nutritional properties of Trachystemon orientalis L. growing in the Central Black Sea Region, Turkey, and that is consumed as vegetable. Surveys and field studies were started during the spring semester of 2011 (April–May) and they were collected from Samsun and Ordu, where they are intense. In the study, it is was observed that pH, dry matter, content of ash, N, protein, vitamin C, macro- and microelements examined in Trachystemon orientalis varied considerably. The pH, dry matter, ash, N, protein and C content of the plants ranged from 6.61 to 6.88, 13.0 to 22.1%, 9.2 to 17.0%, 2.3 to 3.3%, 14.1 to 20.3 % and 0.12 to 39.03 mg/100g, respectively. Mineral analysis showed that Trachystemon orientalis contained considerably high amounts of potassium (3883.8 to 5791.4 mg/100g), phosphorus (339.7 to 540.9 mg/100 g), calcium (159.4 to 432.4 mg/100g), magnesium (108.0 to 176.4 mg/100 g), iron (10.7 to 63.1 mg/100 g), sodium (22.1 to 66.3 mg/100g), copper (0.6 to 1.5 mg/100 g), manganese (1.5 to 3.6 mg/100g) and zinc (2.3 to 7.6 mg/100g). Mineral compositions of the plants varied significantly depending on the genotypes. T. orientalis was determined as abundant in contents of vitamin C, minerals and protein.

6

Dihaploid production via anther culture in Czech breeding lines of caraway (Carum carvi L.)

100%

Smykalova I., Smirous,jr. P., Kubosiova M., Gasmanova N., Griga M.

Acta Biologica Cracoviensia. Series Botanica. Supplement

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2005

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tom 47

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nr 1

7

Nutritional properties of tubers of conventionally bred and transgenic lines of potato resistant to necrotic strain of potato virus Y [PVYn]

100%

Juskiewicz J., Zdunczyk Z., Fornal J.

Acta Biochimica Polonica

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2005

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tom 52

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nr 3

The potential effect of genetic modification on nutritional properties of potatoes transformed to improve resistance to a necrotic strain of Potato virus Y was determined in a rat experiment. Autoclaved tubers from four transgenic lines were included to a diet in the amount of 40% and compared with the conventional cv. Irga. The experiment lasted 3 weeks and special attention was paid to nutritional properties of diets, caecal metabolism and serum indices. Genetic modification of potato had no negative effect on the chemical composition and nutritional properties of tubers, ecosystem of the caecum, activity of serum enzymes and non-specific defence mechanism of the rats. Obtained results indicate that transgenic potato with improved resistance to PVYN: line R1F (truncated gene coding for PVYN polymerase in sense orientation), R2P (truncated gene coding for PVYN polymerase in antisense orientation), and NTR1.16 (non-translated regions of PVYN genome in sense orientation) are substantial and nutritional equivalence to the non-transgenic cultivar. Tubers of transgenic line NTR2.27 (non-translated regions of PVYN genome in antisense orientation) increased the bulk of caecal digesta and the production of SCFA as compared to tubers of the conventional cultivar and the other transgenic clones. Taking into account some deviations, it seems reasonable to undertake a long-term feeding study to confirm the nutritional properties of tubers of transgenic lines.

8

Testing of probiotic and bacteriocin-producting lactic acid bacteria towards Eimeria sp.

80%

Strompfova V., Laukova A., Marcinakova M., Vasilkova Z.

Polish Journal of Veterinary Sciences

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2010

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tom 13

|

nr 2

9

Absorpcja, metabolizm i rola biologiczna kwasów nukleinowych obecnych w żywności

80%

Glazowska J., Stankiewicz U., Bartoszek A.

Żywność Nauka Technologia Jakość

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2017

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tom 24

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nr 1

Kwasy nukleinowe należą do niedocenianych składników żywności, szczególnie surowej lub nisko przetworzonej. W niniejszej publikacji skupiono się na omówieniu przemian, jakim podlegają kwasy nukleinowe w przewodzie pokarmowym człowieka, procesie absorpcji nukleotydów oraz nukleozydów z przewodu pokarmowego, a także przedstawiono podstawowe etapy ich metabolizmu w komórkach organizmu. Produkty trawienia kwasów nukleinowych stanowią źródło ważnych cząsteczek sygnalizacyjnych i prekursorowych, mogą być również ponownie wykorzystane do budowy nowych cząsteczek kwasów nukleinowych w organizmie człowieka. W ostatnich latach największe zainteresowanie wzbudzają niskocząsteczkowe kwasy nukleinowe, takie jak niekodujące RNA (ncRNA), także obecne w żywności. Sugeruje się możliwość oddziaływania pokarmowego ncRNA na poziomie regulacji ekspresji genów w komórkach przewodu pokarmowego, a być może i innych tkankach konsumenta. Zarówno wartość odżywcza, jak i wpływ spożywanych kwasów nukleinowych na funkcjonowanie genomu i transkryptomu wskazują na konieczność rozpatrywania żywienia człowieka w kontekście nutrigenomiki.

10

Combination of bacteriocins with various factors as a way of natural food preservation

80%

Jakubczak A., Stachelska M. A., Swislocka R., Kalinowska M., Lewandowski W.

Advances in Agricultural Sciences

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2011

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tom 14

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nr 1-2

11

Determination of nutritional and bioactive properties in some selected wild growing and cultivated mushrooms from Turkey

80%

Turfan N., Peksen A., Kibar B., Unal S.

Acta Scientiarum Polonorum. Hortorum Cultus

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2018

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tom 17

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nr 3

This study aimed determining the contents of soluble protein, free amino acid, phenolic, flavonoid, soluble carbohydrate, sugars (glucose, fructose and sucrose) and elements in selected wild growing and cultivated mushroom species collected from various locations of Turkey. Significant differences (P < 0.05) were found for the contents of total free amino acid, soluble protein, phenolic, flavonoid, soluble carbohydrate and sugars. The total free amino acid, soluble protein, phenolic, flavonoid and soluble carbohydrate contents of mushrooms ranged from 33.57–126.57 mg g–1, 2.77–7.55 mg g–1, 28.68–157.39 mg g–1, 8.55– 30.66 mg g–1 and 59.89–343.55 mg g–1, respectively. Elemental analysis showed that mushrooms contained significant amounts of potassium (1345.07–9310.17 mg kg–1), phosphorus (1462.44–6159.45 mg kg–1), calcium (18.78–349.15 mg kg–1), sulphur (952.41–12486.63 mg kg–1), iron (80.62–606.26 mg kg–1), manganese (22.65–147.57 mg kg–1), zinc (103.26–522.81 mg kg–1) and selenium (0–115.40 mg kg–1). Nutritient composition varied with mushroom species. The means of total soluble protein, total phenolic, total flavonoid, potassium, phosphorus, sulphur, chlorine, sodium, iron, calcium, manganese, selenium, zinc and copper contents in wild growing mushrooms were found higher than cultivated mushrooms.

12

Technological and nutritional aspects of utilisation of Triticale for extruded food production

80%

Marciniak A., Obuchowski W., Makowska A.

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

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2008

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tom 11

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nr 4

13

Antioxidant activity, quality parameters and grain characteristics of rice varieties of Afghanistan

80%

Rayee R., Xuan T. D., Kakar K., Haqani M. I.

International Letters of Natural Sciences

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2019

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tom 73

Rice is one of the main source of food calories in the world, especially in Asia where the people eat it more than any other food. The goal of this study was to evaluate the antioxidant activity, grain traits and quality contents in Afghanistan’s selected rice varieties. The antioxidant capacity was measured using DPPH (1,1-diphenyl-2-picrylhydrazyl) and Reducing Power methods. Grain length, grain width and grain thickness were in the range of 5.4-7.6, 1.7-3.2, and 1.5-2.2 mm respectively. Selah Zoodras, Taram Irani and Attai-1 had the longest grain length whereas Loke was associated with high width and thickness among the varieties. Protein, amylose and lipid content varied from 6.5-9.9, 20.3-23.5, and 10-18% respectively. Barah Kunduz showed the highest protein and lipid content while Selah zoodras was associated the highest amylose content. The selected rice varieties possessed moderate antioxidant activity and their physiochemical properties were not correlated with antioxidant capacity. Results of this study provided useful information on the selection and production of rice varieties with high nutritional and pharmaceutical values in Afghanistan.

14

Preliminary studies on bacteria of soil and of the root zone of black [Alnus glutinosa [L.] Gaertn.] and grey [A.incana [L.] Moench.] alder seedlings

80%

Rozycki H., Strzelczyk E., Li C.

Acta Microbiologica Polonica

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1998

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tom 47

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nr 1

15

Badania nad inwertazą miodową. Cz. II. Aktywność inwertazowa polskich miodów

71%

Rychlik M., Fedorowska Z.

Roczniki Państwowego Zakładu Higieny

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1962

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tom 13

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nr 1

Ograniczanie wyników

The effect of fiber addition on the extrusion-cooking stability and quality of enriched corn snacks

The nutritional and health properties of an oyster mushroom (Pleurotus ostreatus (Jacq. Fr) P. Kumm.)

Evaluation of nutritive and antioxidant properties of blanched leafy vegetables consumed in Northern Cote d'Ivoire

Nutritional properties of yoghurts with amaranthus seeds and oat grains additives

Mineral composition and nutritional properties of Trachystemon orientalis (L.) G. Don populations in the Central Black Sea Region of Turkey

Dihaploid production via anther culture in Czech breeding lines of caraway (Carum carvi L.)

Nutritional properties of tubers of conventionally bred and transgenic lines of potato resistant to necrotic strain of potato virus Y [PVYn]

Testing of probiotic and bacteriocin-producting lactic acid bacteria towards Eimeria sp.

Absorpcja, metabolizm i rola biologiczna kwasów nukleinowych obecnych w żywności

Combination of bacteriocins with various factors as a way of natural food preservation

Determination of nutritional and bioactive properties in some selected wild growing and cultivated mushrooms from Turkey

Technological and nutritional aspects of utilisation of Triticale for extruded food production

Antioxidant activity, quality parameters and grain characteristics of rice varieties of Afghanistan

Preliminary studies on bacteria of soil and of the root zone of black [Alnus glutinosa [L.] Gaertn.] and grey [A.incana [L.] Moench.] alder seedlings

Badania nad inwertazą miodową. Cz. II. Aktywność inwertazowa polskich miodów