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Prunus spinosa L. pollen - quantity and nutritional quality

100%

Dmitruk M. E., Chrzanowska E., Strzalkowska-Abramek M., Stawiarz E.

Acta Agrobotanica

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2023

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tom 76

2

Factors affecting the chemical composition of strawberry fruits

75%

Wysocki K., Banaszkiewicz T., Kopytowski J.

Polish Journal of Natural Sciences

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2012

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tom 27

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nr 1

Strawberry fruits (Fragaria x ananassa Duch.) are valued by consumers for their high nutritional qualities, taste and visual values. In this work the literature review was made about the influence of different factors on sugar, organic acids, vitamin C, poliphenols and antocyanins content in strawberry fruits. It was found, that selection of strawberry cultivar combined with agricultural practices have the essential meaning to obtain the required yield parameters.

3

Variation in the activity of stearoyl-CoA desaturase enzyme and endogenous precursors of unsaturated fatty acids in cow's milk during grazing season

75%

Kuczynska B., Puppel K., Nalecz-Tarwacka T., Czub M.

Annals of Warsaw University of Life Sciences - SGGW. Animal Science

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2015

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tom 54[1]

Variation in the activity of stearoyl-CoA desaturase enzyme and endogenous precursors of unsaturated fatty acids in cow's milk during grazing season. The aim of this study was to determine variation in the activity of stearoyl-CoA desaturase enzyme and endogenous precursors of unsaturated fatty acids in cow's milk during the grazing season. The study was carried out in 10 certified organic farms The major criterions of choosing organic farms to the experiment were as follows: obtaining certificate for at least 5 years and abidance of the organic farming standards, possessing a herd of Black and White Polish Holstein-Friesian cows (numbering more than 30 cow. The highest concentrations of CLA cis9, trans11 isomer, TVA and LA in milk fat has been reported in June, slightly lower in July and August. While the lowest level has been recorded in May, at the beginning of grazing period. Significant correlations between MUFA and SCD (r2= 0.828 p<0.01) has been recorded. We concluded, that monitoring of SCD activity can be used as a tool to achieve high unsaturation of milk fat, during grazing period.

4

How might mixing bias protozoan-experiments that the common micro-alga Isochrysis galbana?

63%

Downes-Tettmar N., Montagnes D. J. S.

Acta Protozoologica

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2008

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tom 47

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nr 4

287-291

5

Transgenerational effects on overall fitness: influence of larval feeding experience on the oviposition behaviour of seed beetle Acanthoscelides obtectus (Say)

63%

Stojkovic B., Seslija Jovanovic D., Tucic N.

Polish Journal of Ecology

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2012

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tom 60

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nr 2

Oviposition behaviour is recognized as an ecologically significant trait in insects. Since herbivorous insect females have a potential to lay eggs on unsuitable host species, it is hypothesized that this behaviour may be the first step in host-range expansion. The most intriguing phenomenon, found in some insect species, is the ability of females to lay eggs on unsuitable places if hosts are unavailable; this behaviour is termed ‘egg-dumping’. Egg-dumping can be adaptive plastic response in environments where hosts, either preferred or less suitable, may eventually become available. Transgenerational effects of this behaviour presume changes in larval feeding experience on different host species. Also, diverse larval experience may induce alterations in oviposition behaviour. To test whether egg laying behaviour of adult females can be modified by larval experience, we performed the experiment on two laboratory populations of Acanthoscelides obtectus (Say). First population (P) is housed in the laboratory on the common bean for 200 generations, whereas the second population (C) is derived from the first but has been raised for 197 generations on chickpea, a novel and less suitable host for larval development. In order to analyze differences between short-term and long-term effects of larval experience on eggdumping, both populations have been exposed to each host seed for one generation. The results of the study show that females from P population lay eggs more frequently in the absence of seeds when developed on chickpeas, compared with P females reared on beans. By contrast to P females, in C population, larval experience has no significant effects either on the number of dumped eggs or on the frequency of dumper females. These results demonstrate a significant inter-population diversification of phenotypic plasticity in egg-dumping behaviour depending on larval host experience. In other words, modification of oviposition behaviour, as a consequence of a long-term larval nutritional stress, can evoke previously unrecognized transgenerational effects.

6

Protein quality of traditional rye breads and ginger cakes as affected by the incorporation of flour with different extraction rates

63%

Penas E., Martinez-Villaluenga C., Vidal-Casero C., Zielinski H., Frias J.

Polish Journal of Food and Nutrition Sciences

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2013

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tom 63

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nr 1

The aim of this study was to evaluate the effect of rye flour extraction rate on the protein amino acids content and protein quality indexes (chemical score, CS, protein efficiency ratio, PER) of traditional rye bread and ginger cake and to compare them with conventional wheat bread. Rye flour with extraction rates of 1000 g/kg and 920 g/kg (F-1000 and F-920, respectively), were used. Amino acid content was determined by HPLC and protein quality indexes were calculated. The results showed that contents of non-essential amino acids (NEAA) were not much affected by flour extraction rate in rye bread and ginger cake since only Asp and Ser were higher in F-1000 rye bread and Arg and Pro in F-1000 ginger cake. In regard to essential amino acids (EAA), only Thr and Val content was significantly higher (P≤0.05) in F-1000 rye bread, on dry weight basis. In addition, rye bread formulated with whole rye flour exhibited a higher content of total EAA than wheat bread (P≤0.05). Regarding protein quality indexes, CS values were quite low in breads and ginger cakes, being Lys the limiting amino acid. However, estimated PER values were similar among wheat and rye breads, and slightly lower for ginger cakes. Hence, whole rye flour should be considered as an approach to improve the nutritional quality of traditional rye-based products.

7

Fe[II], Cu[II] and Zn[II] chelating activity of buckwheat and buckwheat groats tannin fractions

63%

Karamac M.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 3

357-362

Phenolic compounds were extracted from buckwheat and buckwheat groats into 80% acetone (v/v). The crude extracts were separated with Sephadex LH-20 column chromatography into low molecular weight phenolic compounds and tannin fractions. The tannin fractions were characterised by colour reaction with vanillin/HCl reagent, ability for protein precipitation as well as SE-HPLC method. Chelation of Cu(II) and Zn(II) by tannin fractions was determined by reaction with tetramethylmurexide (TMM) whereas Fe(II) chelation was investigated by forming complexes with ferrozine. The tannin fractions obtained from buckwheat and buckwheat groats gave similar results in vanillin test; A500/mg was 1.04. Also results obtained using precipitation method were comparable. SE-HPLC chromatograms showed that in tannin fraction of buckwheat groats polymers with molecular weight ≥ tannic acid were present. On the chromatogram of buckwheat tannins peaks were shifted to lower molecular weight compounds. Tannins of buckwheat were stronger chelators of all metal ions tested (Fe(II), Cu(II) and Zn(II)) than tannins of buckwheat groats. Ions of copper were chelated the most effectively; 1 mg of buckwheat and buckwheat groats tannin fractions added per assay bound 86.0% and 72.9% of Cu(II), respectively. Buckwheat tannins used in the test at a level of 2.5 mg/assay bound approximately twice more Fe(II) than the same addition of buckwheat groats tannins. Zn(II) was chelated to the lowest extent, 17.2% was bound by buckwheat tannins and 13.5% by buckwheat groats tannins (5 mg of tannin/assay).

8

Growth and rhizome yield of ginger (Zingiber officinale L.) as influenced by propagule size and nitrogen levels in Ogbomoso, Southwestern Nigeria

63%

Asafa R. F., Akanbi W. B.

International Letters of Natural Sciences

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2018

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tom 67

The study was conducted to determine the effect of propagule size and nitrogen levels on the growth and rhizome yield of ginger. The nitrogen source was from Tithonia compost (TC). Three propagule sizes were tested (20, 30 and 40 g) and seven nitrogen levels (0, 40, 60, 80, 100, 120 and 140g kg N/ha). The experimental pots were laid out in a randomized complete block design with three replicates. Data were collected on growth parameters (plant height, number of leaves, leaf length and leaf width); rhizome yield components (number of tillers and rhizomes, and rhizome weight and length); and proximate composition (crude protein (CP), crude fibre (CF), total lipid (TL); Total Ash (TA), Starch and water soluble extract). Data collected were subjected to analysis of variance (ANOVA) and significant means were compared using Duncan Multiple Range Test (DMRT) (P≤0.05). Propagule size, N levels and their interactions significantly (P≤0.05) influenced most of the parameters assessed. In most cases, the use of 30 and 40 g planting material gave similar results. Plants nourished with 140 kg N/ha significantly and consistently outperformed other nitrogen levels. Crude protein obtained from 40 g propagule size was significantly (P≤0.05) higher than other tested propagule sizes. The rhizome yields of fertilized plants were significantly higher than the control plants. Rhizome yields ranged from 1.67 t/ha in 80 kg N/ha to 3.71 t/ha in 140 kg N/ha. The establishment of ginger with 40 g planting materials and its nourishment with 140 kg N/ha enhanced growth, rhizome yield and proximate composition of the plant.

9

Effect of breed and feeding season on the nutritive quality of goat's milk

63%

Bernacka H.

Folia Biologica

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2005

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tom 53

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nr Suppl.

10

Some physical and nutritional quality parameters of storage apple

63%

Dobrzanski B., Rybczynski R., Dobrzanska A., Wojcik W.

International Agrophysics

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2001

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tom 15

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nr 1

11

Chemical and nutritional characteristics of high-fibre rye milling fractions

51%

Kolodziejczyk P., Makowska A., Pospieszna B., Michniewicz J., Paschke H.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2018

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tom 17

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nr 2

12

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

51%

Garcia-Serna E., Martinez-Saez N., Mesias M., Morales F. J., del Castillo M. D.

Polish Journal of Food and Nutrition Sciences

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2014

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tom 64

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nr 4

13

Ocena jakosci zywieniowej suplementow dlugolancuchowych wielonienasyconych kwasow tluszczowych omega-3 obecnych na polskim rynku farmaceutycznym

51%

Kolanowski W., Mowinska W.

Bromatologia i Chemia Toksykologiczna

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2006

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tom 39

|

nr 2

155-164

14

Badania nad stanem odżywienia grupy młodzieży w jednym z internatów warszawskich

51%

Szczygiel A., Pudlik-Pankiewicz K., Mandrowska-Xinxo A., Ksiezny S.

Roczniki Państwowego Zakładu Higieny

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1959

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tom 10

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nr 5

15

Effect of blanching techniques and treatments on nutritional quality of dried mango slices during storage

51%

Gulzar A., Ahmed M., Qadir M. A., Shafiq M. A., Ali S., Ahmad I., Mukhtar M. F.

Polish Journal of Food and Nutrition Sciences

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2018

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tom 68

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nr 1

The present invention was undertaken to study and determine the effect of potassium metabisulphite (6%) and potassium sorbate (350 ppm) treatments on the nutritional quality of osmotically-dehydrated, infrared- and microwave-blanched dried mango slices (local cultivars “Chaunsa” and “Fajri”) stored for the period of 6 months under ambient conditions. The studied parameters included physical characteristics such as water activity, non-enzymatic browning, and color values, chemical parameters such as moisture, ash, fi ber, acidity and content of proteins, sugars, vitamin C, total carotenoids, and sensory attributes such as appearance, fl avor and texture. Vitamin C content in osmotically-dried mango slices was higher than that of IR and MW blanched dried mango slices but the content of vitamin C of both cultivars was lower than of the fresh mango samples (Chaunsa: 135 mg/100 g, Fajri: 94 mg/100 g). Signifi cant loss was noticed in total carotenoids content of both the cultivars with passage of time because of their susceptibility to oxidative loss caused by dry heat. No growth of yeast and mold was detected in potassium sorbate-treated dried mango slices due to their preservative effect. From the point of view of the composition and sensory quality, dried mango slices of both the cultivars have excellent nutritional qualities.

16

Nutritional quality assessment of complementary foods produced from fermented and malted quality protein maize fortified with soybean flour

51%

Abiose S. H., Ikujenlola A. V., Abioderin F. I.

Polish Journal of Food and Nutrition Sciences

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2015

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tom 65

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nr 1

Malnutrition of varying degrees has been associated with feeding infants with unwholesome and poor quality complementary foods. Therefore, the aim of this study was to produce complementary foods from quality protein maize (QPM) using the processes of malting and fermentation. The resulting flour was blended with processed soy bean fl our at a ratio of 70:30 (maize: soybean). The nutritional qualities of the complementary foods were assessed biologically using animal feeding experiment to determine the growth rate, feed intake, protein quality parameters, haematological properties and rehabilitation potentials. The results showed that the protein efficiency ratio (PER) and food effi ciency ratio of the malted QPM fortifi ed with soybean were 2.44 and 0.24, respectively, which was the highest among the formulated diets and compared favourably with casein (2.5) and commercial diet (2.3). The QPM-based diets had a better biological value (>60%) and true digestibility (>60%) than the products from normal maize. The packed cell volume of the samples ranged between 23.00 (basal) and 46.00% (soy fermented normal maize). The QPM-based diets enhanced the quick recovery of protein starved/depleted animals better than the NM-based diets. Moreover, the addition of soybean further boosted the ability of the diet to rehabilitate the animals. The best result was seen in the group of rats fed with soy-malted QPM. The use of QPM in complementary food formulation gave better results and could alleviate the problem of protein and energy malnutrition, thereby reducing the mortality rate among infants.

17

Biochemical characterizations of anther-derived and inhibitor-selected mutants with enhanced lysine in rice [Oryza sativa L.]

51%

Schaeffer G. W., Sharpe F. T., Dadley J. T.

Journal of Applied Genetics

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1998

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tom 39

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nr 1

The nutritional quality of cereals, including rice, would be improved by increasing the lysine content. Experiments were designed to test whether cell lines and plants could be recovered from in vitro selections. Mutants of rice recovered from inhibitory levels of lysine plus threonine and S(2-aminoethyl)cysteine from anther-derived calli were regenerated and characterized at the whole plant, cell, and enzyme level. These procedures produced plants with 15% higher lysine in milled grains than the starting cultivar and provide excellent materials for basic studies in cell selections, lysine biochemistry, stress-related biochemistry and gene isolations. A tissue culture line is now available that exports protein more efficiently than the wild type cells and provides materials for the study of mechanisms of expression of the recessive gene(s) conditioning the enhanced lysine phenotype.

18

Bezpieczenstwo zdrowotne i jakosc zywieniowa miesa drobiowego i jaj

45%

Kijowski J.

Żywność Nauka Technologia Jakość. Suplement

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2001

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tom 08

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nr 4

82-92

Najistotniejsze zagrożenia zdrowotne w produkcji drobiarskiej związane są z zanieczyszczeniami mikrobiologicznymi (S. enteritidis, S. typhimurium, C. jejuni), pozostałościami zanieczyszczeń chemicznych i leków oraz zanieczyszczeń fizycznych. Podjęte w kraju programy zwalczania salmonellozy wywołują pozytywne zmiany. Nastąpił również wzrost popularności drobiu i jaj z ekologicznego chowu. Drób produkowany w systemie certyfikowanym typu „Label Rouge" odpowiada potrzebom klienta, z równoczesnym zagwarantowaniem iż specyficzne jego cechy są efektem proceduralnych metod ich uzyskiwania oraz urzędowego nadzoru. Regulacja jakości żywieniowej mięsa drobiu i jaj polega na wzroście udziału w lipidach tkankowych oraz w żółtkach jaj polienowych kwasów tłuszczowych ɷ (n)-3, w wyniku stosowania diety zawierającej nasiona lnu oraz tłuszcze rybne oraz dodatkowo witaminę E. W wyniku selekcji genetycznej, strategii żywieniowej oraz użycia środków farmakologicznych można zredukować cholesterol żółtka do 30%. Przeprowadzone w ostatnich latach liczne badania żywieniowe nie potwierdzają zależności pomiędzy wzrostem poziomu tej substancji w krwi a spożyciem kilku jaj dziennie.

19

Nutritional quality of edible marine bivalves from the Southern coast of Italy, Mediterranean Sea

45%

Biandolino F., Di Leo A., Parlapiano I., Papa L., Giandomenico S., Spada L., Prato E.

Polish Journal of Food and Nutrition Sciences

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2019

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tom 69

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nr 1

Nutritional quality parameters of eight commercially important bivalve species (Arca noae, Flexopecten glaber, Limaria tuberculata, Mimachlamys varia, Modiolus barbatus, Mytilus galloprovincialis, Ostrea edulis and Solen marginatus) from the Ionian Sea (Southern Italy, Mediterranean Sea), were determined. The meat yield and lipid nutritional quality indices (atherogenic index, thrombogenicity index and hypocholesterolaemic/hypercholesterolaemic fatty acid ratio) have been also evaluated. Meat yield values ranged from 31.4% in F. glaber to 44.5% in M. varia. The results showed that all species might be considered as food items with interesting dietetic properties due to high contents of proteins, minerals (Ca, K, Na, Fe, Zn, Cu), essential polyunsaturated fatty acids (PUFAs), and to low cholesterol content. Among PUFAs, eicosapentaenoic (EPA) and docosahexaenoic acids (DHA) exhibited the highest levels in M. galloprovincialis (11.74%) and in M. varia (14.41%), respectively. Elevated n-3/n-6 ratio characterized the fatty acids profile of all species ranging from 2.65 in F. glaber to 7.19 in M. galloprovincialis. The lipid nutritional quality indices showed that M. varia, M. galloprovincialis, O. edulis, S. marginatus, and L. tuberculata might have beneficial effects on the consumer’s health. This paper will be of practical value from a health perspective for populations who consume shellfish and a powerful marketing tool for farmers of the bivalves.

20

Ocena wpływu stopnia substytucji tłuszczu inuliną na wybrane wyróżniki jakości modelowych konserw mięsnych

38%

Florowski T., Adamczak L., Zakład Technologii Mięsa, Szkoła Główna Gospodarstwa Wiejskiego, ul.Nowoursynowska 159c, 02-776 Warszawa

Zeszyty Problemowe Postępów Nauk Rolniczych

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2010

|

tom 553

Określono wpływ stopnia substytucji tłuszczu inuliną na wybrane wyróżniki jakości modelowych, sterylizowanych konserw mięsnych. Produkowano konserwy z farszu drobno rozdrobnionego. Wykonano cztery warianty konserw, tj. wariant kontrolny i trzy warianty doświadczalne, w których odpowiednio 1/3, 2/3 i całość surowca tłuszczowego zastępowano 25% (w/w) roztworem inuliny. Stwierdzono że stopień substytucji tłuszczu inuliną nie miał istotnego wpływu na pH farszu. Wymiana surowca tłuszczowego 25% roztworem inuliny powodowała natomiast obniżenie lepkości pozornej farszu. Na podstawie przeprowadzonej oceny wybranych wyróżników jakości konserw stwierdzono, że zastąpienie surowca tłuszczowego 25% roztworem inuliny powodowało zwiększenie ilości wycieku termicznego, zmniejszenie jasności barwy oraz zmniejszenie sprężystości, spoistości, żujności i twardości konserw. Brak istotnych statystycznie różnic we wszystkich badanych wyróżnikach jakości pomiędzy konserwami kontrolnymi i eksperymentalnymi obserwowano tylko przy najmniejszym stopniu substytucji, tj. zamianie 1/3 ilości surowca tłuszczowego roztworem inuliny.

Ograniczanie wyników

Prunus spinosa L. pollen - quantity and nutritional quality

Factors affecting the chemical composition of strawberry fruits

Variation in the activity of stearoyl-CoA desaturase enzyme and endogenous precursors of unsaturated fatty acids in cow's milk during grazing season

How might mixing bias protozoan-experiments that the common micro-alga Isochrysis galbana?

Transgenerational effects on overall fitness: influence of larval feeding experience on the oviposition behaviour of seed beetle Acanthoscelides obtectus (Say)

Protein quality of traditional rye breads and ginger cakes as affected by the incorporation of flour with different extraction rates

Fe[II], Cu[II] and Zn[II] chelating activity of buckwheat and buckwheat groats tannin fractions

Growth and rhizome yield of ginger (Zingiber officinale L.) as influenced by propagule size and nitrogen levels in Ogbomoso, Southwestern Nigeria

Effect of breed and feeding season on the nutritive quality of goat's milk

Some physical and nutritional quality parameters of storage apple

Chemical and nutritional characteristics of high-fibre rye milling fractions

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

Ocena jakosci zywieniowej suplementow dlugolancuchowych wielonienasyconych kwasow tluszczowych omega-3 obecnych na polskim rynku farmaceutycznym

Badania nad stanem odżywienia grupy młodzieży w jednym z internatów warszawskich

Effect of blanching techniques and treatments on nutritional quality of dried mango slices during storage

Nutritional quality assessment of complementary foods produced from fermented and malted quality protein maize fortified with soybean flour

Biochemical characterizations of anther-derived and inhibitor-selected mutants with enhanced lysine in rice [Oryza sativa L.]

Bezpieczenstwo zdrowotne i jakosc zywieniowa miesa drobiowego i jaj

Nutritional quality of edible marine bivalves from the Southern coast of Italy, Mediterranean Sea

Ocena wpływu stopnia substytucji tłuszczu inuliną na wybrane wyróżniki jakości modelowych konserw mięsnych