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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

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2013

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tom 64

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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

Bacteriophage receptors, mechanisms of phage adsorption and penetration into host cell

100%

Rakhuba D. V., Kolomiets E. I., Szwajcer Dey E., Novik G. I.

Polish Journal of Microbiology

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2010

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tom 59

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nr 3

Bacteriophages are an attractive tool for application in the therapy of bacterial infections, for biological control of bacterial contamination of foodstuffs in the alimentary industry, in plant protection, for control of water-borne pathogens, and control of environmental microflora. This review is mainly focused on structures governing phage recognition of host cell and mechanisms of phage adsorption and penetration into microbial cell.

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Spent yeast as natural source of functional food additives

100%

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

Roczniki Państwowego Zakładu Higieny

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2017

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tom 68

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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.

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Detection of microbial contamination of packaging for foodstuffs by using muramic acid as a biomarker

100%

Mielniczuk Z., Pogorzelska Z.

Opakowanie. Special Edition

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2004

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nr 1

5

Effects of menadione [vit.K3] and gamma radiation on dissolution and dimerization of vitamin E in vitamin concentrates, premixes and foodstuff

100%

Kupczyk B., Gogolewski M.

Food Science and Technology. Scientific Papers of Agricultural University of Poznan

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2001

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tom 05

6

Genotypic characterization of Listeria monocytogenes isolated from foodstuffs and farm animals in Poland

100%

Wojciech L., Kowalczyk K., Staroniewicz Z., Kosek K., Molenda J., Ugorski M.

Bulletin of the Veterinary Institute in Puławy

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2004

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tom 48

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nr 4

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Present day problems of ensuring safety and biological value of foodstuffs

100%

Sydorenko O., Berbenets L.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2007

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nr 2

8

Rheological investigation of agricultural and food-industrial products

100%

Bajusz-Kabok K., Kispeter J., Zahonyi-Racs P., Kiss L. I.

International Agrophysics

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1994

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tom 08

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nr 4

9

Monitoring of the contents of high-intensity sweeteners in different types of foodstuffs available on the Polish market

84%

Zygler A., Wasik A., Kot-Wasik A., Namiesnik J.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

10

Monitoring of production process, freshness, authentication and shelf-life of foodstuff by electronic nose

84%

Dymerski T., Chmiel T., Biernacka P., Wardencki W.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

11

Nutrition-related practices in kindergartens in the context of changes to legal regulations on foodstuffs used in canteen menus for children

84%

Myszkowska-Ryciak J., Harton A.

Roczniki Państwowego Zakładu Higieny

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2018

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tom 69

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nr 1

Background. In order to improve the quality of nutrition in care and educational institutions, in year 2015 a restrictive law regulation was introduced. The following year this regulation was withdrawn, and a new legal policy has been introduced. However, data on the impact of these legislations on nutrition in kindergartens are lacking. Objective. The aim of the study was to evaluate the compliance with mandatory nutrition recommendations in preschools. Material and methods. The study included 706 institutions. Data were collected during the periods when two consecutive Regulation of the Minister of Health were in force (I - 01.09.2015 - 31.08. 2016 and II - 01.09.2016 to 30.05.2017). Data were obtained by face-to-face interviews with staff with a validated questionnaire. Parameters characterizing the quality of nutrition were analyzed with focus on compliance with legal regulations. 706 decade’s menus and 7060 daily inventory reports were analyzed to verify information on vegetables and fruit supply, frequency of frying and type of fat used, sweetening and salting practices. Statistical significances were determined in Statistica 13.1 with t-Student and Chi2 tests (p< 0.05). Results. The preschools have implemented regulations concerning the supply of fresh fruit and vegetables (~93%), the amount of fried dish per week (~75%), and the use of suitable frying fat (~95%). About half of institutions managed to serve vegetables and/or fruits in every meal. Compliance with the regulations on sweetening and salting was unsatisfactory: about ¼ of institutions used banned sugar, and 46% regular salt. Conclusions. Legislations influenced nutrition practices in preschools, but additional support is needed to bring all institutions into compliance with the current policies. The current law regulations are general, and allow a great flexibility in planning menus, which might has an adverse effect on menus quality. Therefore, nutrition education and more detailed mandatory nutrition standards for kindergartens are crucial.

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Evaluation of dairy products available on the Polish market in the context of nutrient profiles. Clear arguments for reformulation of foodstuffs

84%

Wierzejska R., Siuba-Strzelinska M., Jarosz M.

Roczniki Państwowego Zakładu Higieny

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2017

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tom 68

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nr 1

Background. Dairy products, which are one of the main groups of products in the diet, are expected to have high nutritional value. The development of food technology often involves changing the nutritional parameters of foodstuffs. Objective. The aim of this study was to determine the nutritional value of dairy products, in the context of nutrient profiles. Material and Methods. The tested products included yoghurts, yoghurt drinks, kefir, cream cheeses and milk desserts available on the Polish market, basing on the information from unit product packaging. Results. The average sugar content in the group of all products was 11 g/100 g. Milk desserts contained the largest amount of sugar (average 14.7 g/100g), whereas kefir – the smallest amount (average 6 g/100 g) (p <0.0001). Yoghurts and yoghurt drinks intended for children had higher sugar content than products for the general population (14.4 g vs. 10.5 g/100 g) (p <0.0001). As many as 75% of products were sweetened. Taking into account the natural content of lactose, the estimated amount of added sugar ranged from 6.9 - 12.3 g/100 g. The average fat content in the group of all products amounted to 3.8 g/100 g. In the view of WHO profiles, 71% of products exceeded the permissible sugar content (≤ 10 g/100 g) and 36% exceeded the permissible content of saturated fatty acids (≤ 2 g/100 g). Using more liberal profiles developed by the food industry, the proportion of such products was smaller, but still quite high (34% in case of sugar and 26% in case of saturated fatty acids). In terms of the sugar content, according to regulation introduced in Poland, only 29% of the analyzed dairy products could be offer for children at schools. Among them there are all natural (not sweetened) yoghurts and kefir and only 6% of other sweetened products. Conclusions. There is a justified need for the reformulation of dairy products, especially in terms of added sugar.

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The occurrence of resveratrol in foodstuffs and its potential for supporting cancer prevention and treatment. A review

84%

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

Roczniki Państwowego Zakładu Higieny

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2018

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tom 69

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nr 1

Over recent years, there has been increasing interest noted in those active substances derived from plants that show potential for preventing cancer development. The most promising candidate is resveratrol which can be found in large amounts in the skin of grapes, tomatoes and in red wine. Its beneficial effects on the human body are seen both in prevention and therapy. The anti-carcinogenic action of resveratrol is linked with its ability to neutralise reactive oxygen species and to modulate cellular processes such as apoptosis, and both cancerous cell proliferation and differentiation. This article presents the characteristics of resveratrol as a bioactive compound derived from natural sources exhibiting anti-cancer properties, which, because of a wide spectrum of biological activities may be used in the prevention of cancer. Many in vitro and animal-based studies have demonstrated such preventative anti-cancer action in the colon, prostate, breast and lungs. The beneficial effects of resveratrol are also presented when adopted as a support to conventional treatments of cancer using chemo- and radio-therapy.

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Toxic micromycetes in grain raw material during its processing

84%

Lugauskas A., Raila A., Railiene M., Raudoniene V.

Annals of Agricultural and Environmental Medicine

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2006

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tom 13

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nr 1

In 2003–2005 micromycetes were isolated and identified from wheat, barley, rye, buckwheat grain brought into mills or from processing enterprises. Contamination of the produced flour with micromycete propagules (cfu g-1), changes in micromycete diversity and abundance in the course of flour storage, preparation and baking of bread, production of groats or other food products and fodder were determined. Most attention was given to widely distributed micromycetes, known producers of toxins: Alternaria alternata, Aspergillus candidus, A. clavatus, A. flavus, A. fumigatus, A. niger, A. oryzae, A. (=Eurotium) repens, Fusarium culmorum, F. equiseti, F. graminearum, F. moniliforme, F. oxysporum, F. poae, F. sporotrichioides, Penicillium brevicompactum, P. chrysogenum, P. cyclopium, P. daleae, P. expansum, P. funiculosum, P. roqueforti, P. urticae, P. verruculosum, P. viridicatum, Phoma exiqua, Rhizomucor pusillus, Rhizopus stolonifer, Trichothecium roseum. Abilities of these micromycetes to produce secondary toxic metabolites were determined as well as possible hazard caused to people consuming the contaminated products.

15

Lytic activity of enzyme preparation from Aspergillus carbonarius

84%

Ghareib M., El-Dein M. M. N.

Acta Microbiologica Polonica

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1994

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tom 43

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nr 3-4

16

Analysis of agricultural and foodstuff trade in the CEFTA [Central European Free Trade Agreement] countries

84%

Rytko A.

Electronic Journal of Polish Agricultural Universities. Series Economics

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2002

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tom 05

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nr 2

The paper presents dynamics of the CEFTA countries trade in foodstuffs as well as an analysis of the trade liberalisation. From statistical data analysis we can see a positive impact of this agreement on trade turnover, but the removal of customs duties on agricultural and foodstuff goods not create the same trading conditions for the member countries. Actually it caused an unsettling of the market equilibrium in particular markets and a rise or fall in the competitiveness of some products.

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Microbiological quality of Polish edible offals processed meat products during storage: influence on N-nitrosamines content

84%

Domanska K., Rozanska H.

Bulletin of the Veterinary Institute in Puławy

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2003

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tom 47

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nr 1

18

Frequency of consumption of products with varying energy value by patients of a Sanatorium in Ciechocinek

84%

Gorecka D., Szczepaniak B., Flaczyk E., Kordubski P.

Roczniki Państwowego Zakładu Higieny

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2007

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tom 58

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nr 1

The aim of the study was to assess the frequency of consumption of selected groups of foodstuffs with varying energy value by patients of the „Dom Zdrojowy" sanatorium in Ciechocinek (Poland). The survey included 100 persons, out of which 80% were obese individuals (OB), while the others were patients with cardiovascular diseases (CVD). Products with lowered energy value, especially cottage cheese, milk, "light" yoghurt, as well as tea and coffee without sugar were on average consumed rather frequently. Obese patients, from among women constituted 80%, paid attention to fat content in their daily diet.

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Food safety in Poland

84%

Polish Food

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2002-2003

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nr 1

20

Characterisation of garlic freeze drying with the use of differential scanning calorimetry

84%

Kramkowski R., Kaminski E., Serowik M.

Electronic Journal of Polish Agricultural Universities. Series Agricultural Engineering

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2001

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tom 04

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nr 2

Differential Scanning Calorimetry Method (DSC) was used for determining the parameters of garlic freeze drying process. Garlic with moisture content ranging from 17 to 87% in temperatures from -28 to 5°C (245-278 K) was investigated. The transitions, including change of water into ice (crystallization) and condensed inter-crystalline solution into amorphous solid, were considered. The melting point of ice crystallites Tm and glass transition temperature Tg' were read out from the registered thermographs. Critical moisture of garlic, determining the onset of forced drying stage, was estimated.

Ograniczanie wyników

A survey of foodstuffs fortified with vitamins available on the market in Warsaw

Bacteriophage receptors, mechanisms of phage adsorption and penetration into host cell

Spent yeast as natural source of functional food additives

Detection of microbial contamination of packaging for foodstuffs by using muramic acid as a biomarker

Effects of menadione [vit.K3] and gamma radiation on dissolution and dimerization of vitamin E in vitamin concentrates, premixes and foodstuff

Genotypic characterization of Listeria monocytogenes isolated from foodstuffs and farm animals in Poland

Present day problems of ensuring safety and biological value of foodstuffs

Rheological investigation of agricultural and food-industrial products