Wyniki wyszukiwania - AGRO

1

Emulsion-based meat products as a tool for functional food

100%

Sante-Lhoutellier V., Benet M., Anton M., Castellani O., Astruc T.

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

2

Meat products as functional foods. A paradox?

86%

Pegg R. B.

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

3

The application of probiotic bacteria in the fermented vegetable, cereal and meat products

86%

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

Polish Journal of Natural Sciences

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2012

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tom 27

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nr 1

Probiotic microorganisms are known to have the beneficial effects on people's health. Literature data show that the best source of probiotic bacteria are dairy fermented products. Not only dairy fermented foods contain probiotic cells. There are also non-dairy products from fermented vegetables, cereals, soy and meat where a growth of probiotic bacteria takes place. The interest in the application of probiotic bacteria in the food production comes from their positive influence on human organisms.They are applied in the treatment of gastrointestinal infections, virus and bacteria infections. Probiotic bacteria improve the lactose metabolism and decrease cholesterol. They possess anti- mutagenic and anti-carcinogenic properties. There is a need of widening a variety of non-dairy products in which it will be possible to apply probiotic bacteria. The purpose of this paper was to discuss the possibilities of application of probiotic bacteria in new and traditional non-dairy products on base of literature data.

4

Revealing transformation patterns and Maillard reaction mechanisms in lysine fortified, newly developed bakery products

86%

Virag D., Forgo P., Kiss A.

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

5

Berry seed oils as a source of bioactive compounds in functional foods

86%

Martysiak-Zurowska D.

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

6

New green solvents for the extraction of gamma-linolenic acid from Spirulina. A chemometric optimization

86%

Mendiola J. A., Golmakani M. T., Rezaei K., Ibanez E.

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

7

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Conceptual model of consumer’s willingness to eat functional foods

86%

Babicz-Zielinska E., Jezewska-Zychowicz M.

Roczniki Państwowego Zakładu Higieny

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2017

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tom 68

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nr 1

Background The functional foods constitute the important segment of the food market. Among factors that determine the intentions to eat functional foods, the psychological factors play very important roles. Motives, attitudes and personality are key factors. The relationships between socio-demographic characteristics, attitudes and willingness to purchase functional foods were not fully confirmed. Consumers’ beliefs about health benefits from eaten foods seem to be a strong determinant of a choice of functional foods. Objective The objective of this study was to determine relations between familiarity, attitudes, and beliefs in benefits and risks about functional foods and develop some conceptual models of willingness to eat. Material and methods The sample of Polish consumers counted 1002 subjects at age 15+. The foods enriched with vitamins or minerals, and cholesterol-lowering margarine or drinks were considered. The questionnaire focused on familiarity with foods, attitudes, beliefs about benefits and risks of their consumption was constructed. The Pearson’s correlations and linear regression equations were calculated. Results The strongest relations appeared between attitudes, high health value and high benefits, (r = 0.722 and 0.712 for enriched foods, and 0.664 and 0.693 for cholesterol-lowering foods), and between high health value and high benefits (0.814 for enriched foods and 0.758 for cholesterol-lowering foods). The conceptual models based on linear regression of relations between attitudes and all other variables, considering or not the familiarity with the foods, were developed. Conclusions The positive attitudes and declared consumption are more important for enriched foods. The beliefs on high health value and high benefits play the most important role in the purchase. The interrelations between different variables may be described by new linear regression models, with the beliefs in high benefits, positive attitudes and familiarity being most significant predictors. Health expectations and trust to functional foods are the key factors in their choice.

8

Determination of hippuric acid by RP-HPLC using two different analytical columns - a short report

86%

Pegg R. B., Rybarczyk A., Amarowicz R.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 4

447-450

Reversed-phase HPLC of liberated hippuric acid (HA) from an ACE assay in the presence of ACE inhibitory peptides derived from a crackling hydrolysate was conducted. The efficacies of two different analytical HPLC columns using identical mobile phases with an isocratic system were tested. Chromatograms revealed that the shorter C8 column (4.6 × 150 mm, 5 μm) was just as efficient as the longer C18 column (4.6 × 250 mm, 5 μm) in resolving liberated HA, but achieved this in a much shorter time (i.e., 3.67 cf 12.52 min). The presence of the crackling hydrolysate exhibited ACE-inhibiting activity by retarding the liberation of HA from the substrate hippuryl-L-histydyl-L-leucine (HHL) in a dose-dependent manner, and did not interfere with the chromatography. Hence, a quick reliable analytical methodology is at hand for the in vitro examination of various “bioactive peptide concoctions” for possible use in the development of functional foods.

9

Bio-transformation of selenium in Se-enriched bacterial strains of Lactobacillus casei

86%

Kurek E., Ruszczynska A., Wojciechowski M., Luciuk A., Michalska-Kacymirow M., Motyl I., Bulska E.

Roczniki Państwowego Zakładu Higieny

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2016

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tom 67

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nr 3

Background. Selenium is an element of very great importance for the proper functioning of the human body, mainly due to its antioxidant properties. Selenium exhibits a preventive effect in the case of cardiovascular disease, the immune system, male infertility and inhibits the toxic action of other agents. Selenium is important for Hashimoto’s disease. Intake of selenium in the diet slows the aging process. The biological and toxicological effects of selenium strongly depend on its chemical form. Some organisms for example: plant, yeast, are capable of metabolizing low bioavailable selenium compounds (inorganic selenium) into its high bioavailable forms (organic selenium). Objective. The aim of this study was to investigate the bio-transformation of selenium by Lactobacillus bacteria towards the characterisation of selenium metabolites. Material and Methods. The speciation of selenium was evaluated by high performance liquid chromatography with inductively coupled plasma mass spectrometry detector. The extraction of selenium species from lyophilized bacteria was executed with water, the mixture of lipase and protease, as well as lisozyme and sodium dodecyl sulphate. Results. All investigated bacteria strains cultivated in the presence of Na2SeO3 effectively uptake selenium. Surprisingly, none of the applied extraction media exhibited a strong power to release the majority of the uptaken selenium compounds. Thus a maximum of 10% of the selenium was extracted from bacteria exposed to the enzymes. However, it was found that Lactobacillus bacteria are able to metabolize inorganic ions of selenium (IV) into Se-methionine, Se-methyloselenocysteine and other unidentified forms. Conclusions. The study confirmed the ability of probiotic bacteria to biotransform inorganic selenium into its organic derivatives. Therefore, Se-enriched bacteria can be considered as an addition to the functional food.

10

Investigation of functional food components and parameters affecting their stability

86%

Virag D., Kiss A.

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

The effect of hemp seed and linseed addition on the quality of liver pates

86%

Zajac M., Swiatek R.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2018

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tom 17

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nr 2

12

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

13

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

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2015

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tom 70

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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.

14

Spent yeast as natural source of functional food additives

86%

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.

15

Woad (Isatis tinctoria L.) buds: a potential functional food

86%

Galletti S., Branca F., Bagatta M., Argento S., Iori R.

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

16

Change in food perception - from traditional to functional food

86%

Harasym J., Bogacz-Radomska L.

Nauki Inżynierskie i Technologie

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2016

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nr 4(23)

In a changing world, the concept of food also is also undergoing numerous changes. Along with the progress of civilization, the expansion of knowledge, the industrial revolution and the novel processing and preservation techniques, the role of food in Western societies has taken on a whole new meaning. Currently, the global market for functional foods is valued at 34 billion euro, which means that for a long time yet in Western civilization the prospective earnings will shape the consumer habits. It is widely recognized that the consumption of functional foods is a remedy for the overwhelming number of cases of civilization diseases that are directly related to lifestyle. The aim of this study was to discuss changes in the methods of food processing and the impact of public awareness of the health effects of processed foods on the characteristics of food products.

17

The effect of antioxidants on Lactobacillus casei cultures

86%

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

Acta Scientiarum Polonorum. Technologia Alimentaria

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2008

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tom 07

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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

18

The nutritional awareness of functional food among university students in Poland

86%

Morawska A., Gorna I., Boleslawska I., Przyslawski J.

Roczniki Państwowego Zakładu Higieny

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2016

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tom 67

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nr 2

Background. A lack of knowledge or a fear of unknown products are common reasons why new foods are not accepted. A good example of such foods are those containing pro-health ingredients. These are termed functional foods. Objective. The aim of the study was to determine the level of knowledge that university students have on functional foods. Material and Methods. Subjects surveyed were 266 students from the Poznan University of Medical Sciences, majoring in Dietetics and Pharmacy. A short original questionnaire was put to the students comprising 7 closed (force-choice) questions in order to test their knowledge on definition, function, form or examples of functional foods. Results. Compared to Pharmacy students, Dietetic students had significantly greater nutritional awareness about the characteristics, forms and examples of functional foods, as well as they consumed a wider range of functional products. They also evaluated their knowledge more highly than Pharmacy students on such issues. This greater nutritional knowledge in Dietetic students, seems likely to have arisen from the very nature of their studies. Conclusions. There is a need to promote functional foods in medical schools and universities, that not only include those studying nutrition subjects but also in other health-related areas.

19

Current status of nutrition and health claims in Europe

86%

Verhagen H.

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

20

Potential for producing milk with elevated content of functional components

86%

Reklewska B., Reklewski Z.

Animal Science Papers and Reports

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2004

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tom 22

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nr 3

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