Wyniki wyszukiwania - AGRO

1

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Influence of selected additives on colloid stability of alcoholic emulsion creams

100%

Tarko T., Tuszynski T.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 1

Alcoholic emulsion creams produced using hen’s egg yolks (Advocaats) are dense, sweet liqueurs that are characterised by specific sensoric traits satisfying a wide spectrum of consumers. Despite long tradition of liqueur production, the technology in use does not ensure their full uniformity, nor stability during long-term storage. The destabilization rate is determined by many factors, e.g. homogenization technique, temperature, aeration as well as the quantitative and qualitative composition of a solution. We demonstrated that enrichment of the creams with lecithin (0.3%) or sodium caseinate (0.2%) enabled the “full” five-month storage stability. Sodium caseinate addition caused a significant reduction in fat droplets size measured directly after homogenization, but did not inhibit the formation of larger agglomerates via droplets joining. It also resulted in the cream’s viscosity increase. Advocaats containing elevated lecithin rates were characterised by high resistance to coalescence regardless of the fact that their viscosity was similar to the control samples. Furthermore, the synergistic effect of lecithin and sodium caseinate on storage durability of alcoholic emulsion creams was observed. Samples enriched with both compounds simultaneously, were stable over the five-month storage period, with their lipid phase being more dispersed and the coalescence being slower than in the control. The dispersion to size below 20 μm prolonged the durability of the tested emulsions to a significant extent. The combined application of lecithin (0.1%) and sodium caseinate (0.1%) employed to improve cream stability during storage proved to be efficient in industrial scale samples. Moreover, it was found that pressure homogenization under industrial conditions caused higher (by about 20%) dispersion of lipid fraction in reference to a high-rotation laboratory homogenizer.

2

Estimate of dietary intake of benzoic acid (E 210) by elderly persons in Poland

86%

Walkiewicz A., Traczyk I.

Żywienie Człowieka i Metabolizm

|

2010

|

tom 37

|

nr 3

The aim of the study was to estimate the dietary intake of benzoic acid (E 210) by elderly persons aged over 65 years in Poland and the assessment of risk for human health resulting from the intake of this food additive, expressed as percent of acceptable daily intake (ADI). Data on food consumption was collected in 2000 under the FAO project "Household Food Consumption and Anthropometric Survey". The maximum permitted level of E 210 usage was taken into consideration according to the Polish regulation. On the basis of the obtained results it was found that the average intake of benzoic acid as food additive by surveyed group does not present potential risk for human health hazard. Nevertheless the maximum content of E 210 in the diets was close to the ADI or in the group of women slightly exceeded the ADI.

3

The relative importance of food chemistry for health

86%

van Dokkum W.

Polish Journal of Food and Nutrition Sciences

|

2011

|

tom 61

|

nr Suppl.1

4

Possible uses of fruit pomaces in food technology as a fortifying additive - a review

86%

Piasecka I., Gorska A.

Zeszyty Problemowe Postępów Nauk Rolniczych

|

2020

|

tom 600

5

Development of oat-banana fermented beverage with beta-glucan additive

86%

Owczarek L., Jasinska U. T., Skapska S.

Postępy Nauki i Technologii Przemysłu Rolno-Spożywczego

|

2015

|

tom 70

|

nr 2

The aim of the study was to create a pro-healthy, tasteful, fermented, milkless beverage for people showing an allergy to milk proteins and/or lactose intolerance. An oat-banana matrix for fermentation, in versions fortified with beta-glucan preparations, PromOat, Betaven, OatFibre, was soured with starter variants, Streptococcus thermophilus, Lactobacillus paracasei, Lactobacillus plantarum. The fermentation processes were characterized within kinetic parameters. Streptococcus thermophilus selected for fermentation of the oat-banana matrix fortified with a PromOat beta-glucan preparation, assured a highly acceptable sensory profile for the fermented beverage. Beverage was characterized according to pH, viscosity, titratable acidity, lactic acid enantiomers, beta-glucan content, sensory features and the LAB number. The beverage’s sensory profile subsisted alongside the LAB number above 7 lg cfu g-1 during 4 weeks of cold storage; beta-glucan content was stable thus ensuring health benefits for consumers. All lactic acid formed and maintained in the product was L-lactate, assuring the beverage’s appropriateness for children. Practical applications. The developed functional fruit-cereal fermented beverage, fortified with beta-glucan additive, containing high number of LAB and prevalence of L-isomer of lactic acid can be an attractive alternative for people with allergy or intolerance for milk, including children. The developed technology enables to obtain product of high sensory and nutrition quality, stable up to 4 weeks of cold storage.

6

Spent yeast as natural source of functional food additives

86%

Rakowska R., Sadowska A., Dybkowska E., Swiderski F.

Roczniki Państwowego Zakładu Higieny

|

2017

|

tom 68

|

nr 2

Spent yeasts are by-products arising from beer and wine production which over many years have been chiefly used as feed additives for livestock. They contain many valuable and bioactive substances which has thereby generated much interest in their exploitation. Up till now, the main products obtained from beer-brewing yeasts are β-glucans and yeast extracts. Other like foodstuffs include dried brewer’s yeast, where this is dried and the bitterness removed to be fit for human consumption as well as mannan-oligosaccharides hitherto used in the feed industry. β-glucans constitute the building blocks of yeast cell walls and can thus be used in human nutrition as dietary supplements or serving as food additives in functional foods. β-glucans products obtained via post-fermentation of beer also exhibit a high and multi-faceted biological activity where they improve the blood’s lipid profile, enhance immunological status and have both prebiotic and anti-oxidant properties. Yeast extracts are currently being used more and more to enhance flavour in foodstuffs, particularly for meat and its products. Depending on how autolysis is carried out, it is possible to design extracts of various meat flavours characteristic of specific meats. Many different flavour profiles can be created which may be additionally increased in combination with vegetable extracts. Within the food market, yeast extracts can appear in various guises such as liquids, pastes or powders. They all contain significant amounts of glutamic acid, 5’-GMP and 5’-IMP nucleotides together with various amino acids and peptides that act synergistically for enhancing the flavour of foodstuff products. Recent studies have demonstrated additional benefits of yeast extracts as valuable sources of amino acids and peptides which can be used in functional foods and dietary supplements. These products possess GRAS status (Generally Recognised As Safe) which thereby also adds further as to why they should be used as natural food additives that are functional.

7

Rapeseed protein-fibre concentrate: chemical composition and functional properties

86%

Ostrowska A., Kozlowska M., Rachwal D., Wnukowski P., Nebesny E., Rosicka-Kaczmarek J.

Żywność Nauka Technologia Jakość

|

2018

|

tom 25

|

nr 4

8

Applicability of asparagus (Asparagus officinalis L.) as a component of meatloaf

86%

Kobus-Cisowska J., Flaczyk E., Kmiecik D., Gramza-Michalowska A., Kulczynski B., Juszczak P.

Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu

|

2017

|

tom 11

|

nr 1

9

The effect of antioxidants on Lactobacillus casei cultures

86%

Duda-Chodak A., Tarko T., Statek M.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2008

|

tom 07

|

nr 4

39-51

The growing popularity of functional foods causes increasing interest in raw materials, which can raise the pro-health value of food when supplemented. The aim of the study was to assess the effect of compounds with antioxidant properties on Lactobacillus casei, as a representative of probiotic microorganisms. In the experiments the pure antioxidants and plant extracts were used. The results showed that catechin at concentration of 100-400 μM and chlorogenic acid (400 μM) had a stimulatory effect on L. casei growth. Quercetin at concentrations of 25-50 μM showed an inhibitory effect when incubation time was ≥6 h. The lingonberry leaves extract caused a slight increase in the dry substance of biomass in comparison with control. Extracts of coffee, chokeberry, and dog rose should not be used as additives for probiotic food as they significantly inhibited L. casei. We conclude that: 1) antioxidants at concentrations higher than 100 μM may stimulate growth of L. casei; 2) except the antioxidants, some other compounds which are present in plants extracts e.g. tannins and alkaloids may exert an antibacterial influence; 3) the probiotic yoghurts supplementation with fruit and other plant materials should be preceded by careful studies about their influence on the bacteria

10

Consumer awareness of additives used on the food market

86%

Janus E., Sablik P., Grzechnik M.

Acta Scientiarum Polonorum. Zootechnica

|

2023

|

tom 22

|

nr 1

11

Antimicrobial activity of some spices used in the meat industry

86%

Agaoglu S., Dostbil N., Alemdar S.

Bulletin of the Veterinary Institute in Puławy

|

2007

|

tom 51

|

nr 1

The antimicrobial activity of some food additives used in meat products such as cumin, cinnamon, cloves, crushed red pepper, fennel, and anise against some microorganisms was investigated. For this purpose, the diethyl ether-treated extracts of spice samples were tested in vitro with Staphylococcus aureus ATCC 25923, Klebsiella pneumoniae FML 5, Pseudomonas aeruginosa ATCC 27853, Escherichia coli ATCC 25922, Enterococcus faecalis ATCC 15753, Mycobacterium smegmatis CCM 2067, Micrococcus luteus A 2971, and Candida albicans ATCC 60192 as test strains. The disc diffusion method was applied in the trial. Cinnamon was found to be the most effective spice against tested microorganisms. The weakest antimicrobial activity was displayed by fennel. Crushed red pepper and anise were found to be ineffective against the test strains.

12

Influence of selected additives on colour stability of alcoholic egg liqueurs

86%

Tarko T., Tuszynski T.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2006

|

tom 05

|

nr 1

Addition of anti-oxidative agents into the liqueurs (particularly 0.1% tocopherol) contributes to the reduction of compounds responsible for the product’s colour (mainly carotenoids) determined by spectrophotometric means. However, applied modification does not completely inhibit the Advocaate’s browning during storage. Components formed during non-enzymatic browning, as a result of Maillard’s reaction, are the reason of liqueur’s negative colour change. An emulsion prepared from sodium soap, plant oil, distilled water and methyl orange may be a proper standard of egg liqueur colour

13

TEMPO system in microbiological analysis of spices and food additives

86%

Kunicka A.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 3[A]

Thanks to the research it was possible to evaluate how useful is the automated TEMPO® system (bioMerieux) for determining the total number of mesophilic microorganisms in spices and food additives, characterised by a high concentration of dyes. Statistical analysis of the results by linear regression proves the equivalence of the TEMPO® method and the standard count plate method, at a correlation coefficient of 0.99. According to the findings, the dye of the examined matrices does not influence the result of the fluorescent signal at sample dilution of 1/4 000, which results in microbiological matrices contamination, not lower than 1.0 x 103 CFU/g. In the case of colourful food matrices demonstrating a high level of contamination with mesophilic microflora, such as whole black peppercorns (the level of microflora above 4.9 x 106 CFU/g), sample dilutions of 1/40 000 should be applied.

14

Co nowego w swiecie aromatow i dodatkow do zywnosci - maj 2005 r.

72%

Przemysł Fermentacyjny i Owocowo-Warzywny

|

2005

|

tom 49

|

nr 06

32

15

Przedsiebiorstwo Chemiczne Cheman SA

72%

Przemysł Fermentacyjny i Owocowo-Warzywny

|

2002

|

tom 46

|

nr 04

9

16

The influence of vegetable additives on the formation of consumer properties of sugar cookies

72%

Lebedynets V. T., Reshetylo L. I., Hirniak L. I., Dontsova I.

Nauki Inżynierskie i Technologie

|

2016

|

nr 4(23)

The use of vegetable powders and oils in the production of sugar cookies, which promotes the vital nutrients needs’ satisfaction for the human body has been scientifically justified on the basis of the conducted experimental studies. Summarizing the results of research and biscuit production in Ukraine and abroad, the authors have developed recipes of sugar cookies (“Dachne” and “Yantarne”) with the use of vegetable powders from parsnips and carrots, as well as the replacement of 15% of margarine with walnut and grape oils. The properties of new consumer products with the use of unconventional raw materials and reduced energy value have been investigated. The organoleptic evaluation of new kinds of sugar biscuits using an especially developed 5-point scale taking into account significance of coefficients was conducted.

17

Tea extracts antioxidative potential in emulsified lipid system

72%

Gramza-Michalowska A., Hes M., Korczak J.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2008

|

tom 07

|

nr 3

29-34

Tea leaves (Camelia sinensis L.) extracts are source of polyphenols, i.e. antioxidant components. Research showed possible tea extracts use in food technology, influ- encing contained lipids stability improvement. The aim of the research was comparison of different teas extracts activity in emulsified lipid system. The present research examined different teas: white, green, yellow, oolong and black aqueous and ethanol extracts. To evaluate the most potent addition level different tea extracts concentrations were chosen. Linoleic acid oxidative stability was measured by linoleic acid conjugated dienes production monitoring. Emulsions with additives were incubated 19 hours at 37°C in darkness. Results showed different tea extracts antioxidant activity, dependent on its concentration in examined system. Highest antioxidant activity, comparable to BHT and rosemary extract was found in lipid sample with addition of yellow tea ethanol extract.

18

Effect of diet composition and mixture of selected food additives on the erythrocytic system and iron metabolism in peripheral blood of male rats

72%

Sadowska J., Kuchlewska M.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2011

|

tom 10

|

nr 4

Background. Metabolic processes of food additives which are “exogenous xenobiotics” are catalysed, primarily, by enzymes located in microsomes of hepatocytes affiliated to P-450 cytochrome superfamily, containing iron. The aim of the study was to investigate the effect of diet composition and selected food additives on the erythrocyte system and iron metabolism in peripheral blood of male rats. Material and methods. The experiment was carried out on 30 male rats sorted into three equinumerous groups. For drinking animals received pure, settled tap water, animals from group III were receiving additionally an aqueous solution of sodium (nitrate), potassium nitrite, benzoic acid, sorbic acid and monosodium glutamate. Results. Ascertained a significant effect of changes in diet composition on the increase in hematocrit marker value and the count of red blood cells in blood of animals examined. Used food additives diminished hemoglobin concentration, hematocrit value and red blood cell count, diminishing also iron concentration in serum, the total iron binding capacity and transferrin saturation with iron. Conclusions. Analysis of the results allowed ascertain adverse changes in values of the erythrocytic system markers, occurring under the influence of the applied mixture of food additives. Used food additives change the iron metabolism, most likely from the necessity of applied xenobiotics biotransformation by heme-containing monoxygenases of P-450 cytochrome.

19

Zmiany krajowego ustawodawstwa w zakresie substancji dodatkowych stosowanych w przemysle fermentacyjnym i owocowo-warzywnym

72%

Gajda J.

Przemysł Fermentacyjny i Owocowo-Warzywny

|

2002

|

tom 46

|

nr 05

11-13

Omówiono projekt Rozporządzenia Ministra Zdrowia w sprawie dozwolonych substancji dodatkowych, substancji pomagających w przetwarzaniu i warunków ich stosowania w zakresie dotyczącym napojów i soków, alkoholi i przetworów owocowych i warzywnych. Przedstawiono listę substancji, dla których nie j est konieczne ustalanie dopuszczalnych poziomów ich zawartości w żywności i nie określa się zakresu ich stosowania. Omówiono też wymagania dotyczące dodatku niektórych substancji dodatkowych do poszczególnych produktów spożywczych z branż: napojów i soków, alkoholi i przetworów owocowych i warzywnych.

20

Co nowego w swiecie aromatow i dodatkow do zywnosci - sierpien 2005

72%

Przemysł Fermentacyjny i Owocowo-Warzywny

|

2005

|

tom 49

|

nr 10

22-23

Ograniczanie wyników