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1

The influence of blanching solutions on some French fries sensory properties

100%

Jariene E., Venskutoniene E.

Zeszyty Problemowe Postępów Nauk Rolniczych

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2008

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tom 530

The effectiveness of different blanching solutions upon French fries quality features was studied. Three Lithuanian bread potato cultivars Mirta, Vokë and Nida, cultivated in the experimental station of Vokë Branch (Lithuanian Institute of Agriculture) in 2001-2003 were chosen for the investigation. Chemical composition of potato tubers was determined in fresh mass by standard methods. Potato strips were blanched in the following solutions: 2% ascorbic acid in 60°C, 2% ascorbic acid in 20°C, 2% starch solution in 60°C, 2% NaCl solution in 60°C. The strips of potato were fried in the temperature of 180°C for 5-7 minutes in the edible oil. After 15 minutes the sensory evaluation of colour, texture, surface crispness, oiliness and the taste was carried on according to 5-point scale. The sensory properties of French fries depended on the type of blanching solution used as well as on the potato cultivar. French fries, made from potatoes of cv. Nida, were of the lightest and most attractive colour. Blanching in 2% starch solution darkened French fries colour and made their consistence and surface crispness worse but lowered their oiliness. The solutions of ascorbic acid, particularly used at the high temperature improved the surface crispness of French fries. Blanching of potato strips in 2% NaCl solution was profitable in regard to the consistence of French fries and surface crispness, particularly when cv. Mirta potatoes were used. However, the obtained products were characterized by too high oiliness. French fries made from tubers of cv. Vokë potatoes were of the best taste.

2

The effect of gender on the perception of functional foods

86%

Batyk I., Gujska E., Dabrowska A. Z.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2015

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nr 1

3

Mechanical and acoustic properties of dried apples

72%

Marzec A., Kowalska H., Pasik S.

Journal of Fruit and Ornamental Plant Research

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2009

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tom 17

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nr 2

127-137

The aim of this research was to analyze mechanical and acoustic properties of apples which were dried using different methods. Apple slices were dried using the following methods: convective, fluidal, microwave-convective and the sublimation. The obtained dried apple material was compressed in a Zwick machine with a velocity of 20 mm/min and with a simultaneous recording of the acoustic emission (AE) generated during sample destruction. Bruel&Kjsr accelerometer type 4381 was used for sound recording. Dried fruit porosity was also determined. Analyses conducted proved that drying methods significantly influence mechanical and acoustic properties of dried apples. Mechanical parameters: apparent Young's modulus, work and compression force were the highest for the fluidal dried apples, and the lowest for apples dried by the sublimation method. The latter group of dried apples was also most porous in structure. The obtained dried apple material differed in the number of events, the acoustic energy and in the range of emitted frequencies. There were negative correlations between mechanical and acoustic parameters of dried apples. The porosity of material correlated with the compression force, as well as the acoustic energy and the number of events.

4

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Application of mineral water from geothermal source for fermentation of beetroot

72%

Wrzodak A., Szwejda-Grzybowska J.

Journal of Horticultural Research

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2020

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tom 28

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nr 1

5

Methodology to fish production efficiency evaluation

72%

Wozniak M., Skibniewska K. A., Guziur J., Zakrzewski J., Szarek J.

Electronic Journal of Polish Agricultural Universities. Series Fisheries

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2018

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tom 21

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nr 2

6

Organoleptic, physical and chemical properties of some varieties of carrots suitable in juice production

72%

Borowska E. J., Zadernowski R., Szajdek A., Majewska K., Budrewicz G.

Polish Journal of Natural Sciences

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2005

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tom 18

173-186

7

The effect of fragmentation and packaging of dried parsley leaves on selected chemical and microbiological parameters

72%

Sikorska-Zimny K., Wojcicka K., Rochminska A., Rutkowski K. P., Szewczyk E. M., Lisiecki P.

Journal of Horticultural Research

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2019

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tom 27

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nr 2

8

Effect of technological parameters on the quality of agglomerated whole milk powder. I. Organoleptic properties and biological value of protein

72%

Zbikowski Z., Ziajka S., Zbikowska A.

Polish Journal of Food and Nutrition Sciences

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1993

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tom 02

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nr 1

9

Application of the enzymatic preparation from Penicillium candidum in the production of Roquefort- and Dutch-type cheeses

72%

Kornacki K., Podolak R., Klebukowska L.

Natural Sciences

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1999

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tom 03

10

Effect of ripening temperature on proteolysis and organoleptic properties of Edam-type cheese

72%

Kujawski M., Cichosz G., Podhajna E., Sanko B.

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

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2003

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tom 06

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nr 1

The effect of ripening temperature on changes in pH, dynamics of proteolysis and organoleptic properties of cheese was studied. The Dutch-type cheese Hetman packed in thermoshrinkable foil and produced in a dairy plant at Kolno was used in the studies. The degradation of paracasein and changes in organoleptic properties were examined during six weeks of cheese ripening at 8, 12 and 15°C.

11

Traditional yoghurt culture vs. selected quality properties of fermented beverages produced from goat‘s milk

58%

Mituniewicz-Malek A., Dmytrow I., Jasinska M., Balejko J., Szymczak B.

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

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2011

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tom 14

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nr 3

12

Authenticity of food products in the Polish market checked during 2005-2012

58%

Kowalczyk S.

Roczniki Państwowego Zakładu Higieny

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2015

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tom 66

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nr 1

Background. Food fraud/adulteration has ever increasingly become a dominant food issue of the modern world in both developed and developing countries. It is presumed that globalisation is mainly one of the underlying reasons. Objective. To assess and analyse the occurrence of food fraud on the Polish market during 2005-2012. Material and Methods. Adulteration of foodstuffs was determined from official food inspections carried out by the Agricultural and Food Quality Inspection (IJHARS) in 2005-2012. On average, foodstuff manufacturers inspected ranged from 1300 companies in 2011 to 3000 in 2006. The amount of results so collected, allowed a meaningful assessment to be thus made of food fraud on the Polish market. Results. Food fraud was found to vary in the Polish market for the specific areas researched (ie. organoleptic properties, physico-chemistry and labelling) as well as in the agri-food sector. Levels of food fraud were not significantly different to those observed in other countries. Conclusions. Appropriate control measures, at both national and international levels, are thereby indicated to halt the adulteration of foodstuff products that constitute a health hazard or pose a life-threat to consumers as well as constituting a financial fraud.

13

Sea buckthorn - an innovative raw material for the fruit and vegetable processing industry

58%

Lipowski J., Marszalek K., Skapska S.

Journal of Fruit and Ornamental Plant Research

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2009

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tom 17

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nr 2

121-126

The aim of the study was to verify the usability of sea buckthorn (Hippophae rhamnoides L.) fruit from the cultivars grown in Poland for the manufacturing fruit and fruit-vegetable puree juices. Juices were made from sea buckthorn puree which had been obtained by straining the scalded fruit pulp. Juices with the best organoleptic properties were obtained under laboratory and pilot-plant conditions. The sea buckthorn content in juices never exceeded 16%. The scope of investigation covered the analysis of key qualitative features of the buckthorn puree and of selected juice samples, which were later stored in darkness at room temperature. Composition of four different sea buckthorn cultivars were analysed in the study: 'Prozracznaja', 'Botani- czeskaja-Lubitelskaja', 'Luczistaja' and 'Botaniczeskaja'. 'Botaniczeskaja-Lubitelskaja' turned out to have the highest total sugar (3.71%) and ascorbic acid content (82.3 mg/100 ml), as well as the highest antioxidant capacity (9.85 ^mol Trolox/100 ml). The highest content of carotenoids was notedin 'Prozracznaja' (9.97 mg/100 ml). Orange-sea buckthorn juice had the most ascorbic acid (31.56 mg/100 ml) and phenolic compounds (62.5 mg/100 ml). Tomato-sea buckthorn juice was richest in carotenoids content (5.15 mg/100 ml).

14

The influence of pH and Fe(II) ions on physicochemical properties of oxidised potato starch

58%

Pietrzyk S., Fortuna T., Ras L.

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

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2007

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tom 10

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nr 4

15

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

58%

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

16

Wpływ dosuszania czipsów w procesie otrzymywania na ich właściwości podczas przechowywania

58%

Kita A., Tajner-Czopek A., Lisinska G., Pluciennik E., Popiela-Kukus K.

Zeszyty Problemowe Postępów Nauk Rolniczych

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2010

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tom 557

Stwierdzono, że czipsy wytworzone z zastosowaniem dosuszania charakteryzowały się niższą zawartością tłuszczu, wyższą zawartością akrylamidu, większą twardością i jaśniejszą barwą oraz odpowiednimi parametrami zawartego w nich tłuszczu. Podczas przechowywania następowało stopniowe pogorszenie jakości czipsów - zwiększała się wilgotność, pogarszała konsystencja oraz zachodziły zmiany we frakcji tłuszczowej. Zmianom nie ulegała jedynie barwa. We wszystkich analizowanych próbach czipsów po przechowywaniu nastąpiło obniżenie zawartości akrylamidu. Przemiany hydrolityczne i oksydacyjne zachodziły we wszystkich rodzajach przechowywanych czipsów w takim samym tempie. Po pięciu miesiącach przechowywania najlepszymi cechami organoleptycznymi charakteryzowały się czipsy dosuszane mikrofalowo.

17

Potential use of dried fruit pomaces to create sensory properties and antioxidant activity of fruit teas

58%

Pacholek B., Krawczyk K., Zak E.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2014

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nr 3

18

Właściwości fizyczne i skład chemiczny makaronów pszenno-gryczanych i gryczanych

58%

Sobczyk M., Glige K.

Acta Agrophysica

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2012

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tom 19

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nr 1

19

The effect of oil type in diet in broiler chicken on pro-health and organoleptic properties of meat

58%

Milczarek A., Osiek M., Banaszkiewicz T.

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

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2018

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tom 57[3]

20

Utilization of Monascus purpureus in the production of foods of animal origin

58%

Bakosova A., Mate D., Laciakova A., Pipova M.

Bulletin of the Veterinary Institute in Puławy

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2001

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tom 45

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nr 1

The aim of this study was to use the natural pigment produced by Monascus purpureus as a substitute for nitrites in the production of meat products. Two different concentrations of a Monascus purpureus extract (0.5 g.kg⁻¹ and 0.75 g.kg⁻¹) were tested and compared with the control sample (C) containing a nitrite salting mixture without any addition of Monascus purpureus extract. Based upon the results, poultry ham prepared with half the quantity of nitrite salting mixture and 0.5 g.kg⁻¹ of Monascus purpureus extract showed the most desirable colour, flavour and appearance, the best microbiological parameters and the most suitable salt content.

Ograniczanie wyników

The influence of blanching solutions on some French fries sensory properties

The effect of gender on the perception of functional foods

Mechanical and acoustic properties of dried apples

Application of mineral water from geothermal source for fermentation of beetroot

Methodology to fish production efficiency evaluation

Organoleptic, physical and chemical properties of some varieties of carrots suitable in juice production

The effect of fragmentation and packaging of dried parsley leaves on selected chemical and microbiological parameters

Effect of technological parameters on the quality of agglomerated whole milk powder. I. Organoleptic properties and biological value of protein

Application of the enzymatic preparation from Penicillium candidum in the production of Roquefort- and Dutch-type cheeses

Effect of ripening temperature on proteolysis and organoleptic properties of Edam-type cheese

Traditional yoghurt culture vs. selected quality properties of fermented beverages produced from goat‘s milk

Authenticity of food products in the Polish market checked during 2005-2012