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The effect of temperature during soybean oil hydrogenation on nickel catalyst poisoning by phospholipids.
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Hyperbaric Storage at Subzero Temperature – the Effect on the Shelf-Life and Selected Quality Characteristics of Raw Pork Sausages
PublicationThe aim of this study was to determine the microbiological stability and changes occurring in selected physicochemical properties of raw pork sausages during hyperbaric storage at subzero temperature (HS-ST). It was shown that storage at moderate pressures (up to 111 MPa) led to a reduction in microbial populations. After 21 days of storage under these conditions, no microorganisms were detected in the samples. Additionally, the...
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Impact of high-pressure processing on the bioactive compounds of milk - A comprehensive review
PublicationHigh-pressure processing (HPP) is a promising alternative to thermal pasteurization. Recent studies highlighted the effectivity of HPP (400–600 MPa and exposure times of 1–5 min) in reducing pathogenic microflora for up to 5 logs. Analysis of modern scientific sources has shown that pressure affects the main components of milk including fat globules, lactose, casein micelles. The behavior of whey proteins under HPP is very important...
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The correlation between nutritional and health potential and antioxidant properties of raw edible oils from cultivated and wild plants
PublicationThe nutritional properties and health potential of oils from 15 various cultivated and wild plants were investigated on the basis of the fatty acids profiles, total carotenoids and tocopherols content, antioxidant properties and health potential indexes such as atherogenicity index (AI). The oil contents of the plants varied between 0.9 g/100 g for lychee seeds and 29.7 g/100 g for borage seeds. The tocopherol content in oils ranged...
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The influence of roasting and additional processing on the content of bioactive components in special purpose coffees
PublicationCoffee being the beverage consumed worldwide is also a very competitive commodity. Consequently, producers seek ways of attracting consumers by proposing e.g. novel ingredient combinations usually without evaluating their health quality. In this study, variations in health-promoting determinants for five special purpose coffee brews were characterized. The major bioactive components - chlorogenic acids (CAs) - detected by HPLC-DAD-MS...
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Content malondialdehyde (MDA) in infant formulae and follow-on formulae
PublicationZbadano zawartość dialdehydu malonowego, szkodliwego dla zdrowia produktu oksydacji lipidów, w preparatach do początkowego MP i następnego MN żywienia niemowląt, w mleku ludzkim, nieprzetworzonym mleku krowim oraz w oleju sojowym i rzepakowym - składnikach MP i MN. W preparatach stwierdzono znaczne zawartości MDA, w zależności od stosowanej przez producenta technologii produkcji, sposobu pakowania oraz warunków przechowywania gotowego...
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FOODINTEGRITY Ensuring the Integrity of the European food chain
ProjectsProject realized in Department of Colloid and Lipid Science according to 613688 agreement from 2016-03-27
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FoodDNA Nucleic acids in foods; types and content in raw and processed food products
ProjectsProject realized in Department of Chemistry, Technology and Biochemistry of Food according to UMO-2016/23/N/NZ9/02227 agreement from 2017-09-12
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Anticarcinogenic and antioxidant activities of leaves and flowers hydroalcoholic extracts of Nerium oleander L.: PCA analysis and phytochemical content by FTIR spectroscopy
PublicationAims: The aim of this work is the evaluation the anticarcinogenic effect on HT29 cancer cells lines and antioxidant effect of three extracts from different morphological parts (leaves (LE), pink flowers (PFE) and white flowers (WFE)) of Nerium oleander lin. Methods: This research provides the anticarcinogenic activity of extracts from N. oleander white flowers. Principal Component Analysis (PCA) was applied to estimate the relationship...
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Quality and Technological Properties of Flour with the Addition of Aesculus Hippocastanum and Castanea Sativa
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Effect on Phytochemical Content and Microbial Contamination of Actinidia Fruit after Shock Cooling and Storage
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Phytochemical and Bioactive Properties of Phelypaea Tournefortii – Effect of Parasitic Lifestyle and Environmental Factors
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Effect of Tytanit® on the Physiological Activity of Wild Strawberry (Fragaria vesca L.) Grown in Salinity Conditions
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Changes in the Quality of Old Apple Cultivars After Freeze-Drying
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Comparison of Morphological, Antidiabetic and Antioxidant Properties of Goji Fruits
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The Quality of Freeze-Dried and Rehydrated Blueberries Depending on their Size and Preparation for Freeze-Drying
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Sweet Cherry Skin Colour Measurement as an Non-Destructive Indicator of Fruit Maturity
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Biscuits from Fermented Roasted Buckwheat Flour - Phenolics Profile and Bioaccessible Angiotensin Converting Enzyme Inhibitory Activity
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Experimental Study of Polish Sausage Drying Kinetics and Contraction by Image Data Analysis
PublicationThe goal of this paper has been to add an experimental data set for drying a meat product and provide a comparison with well-established thin-layer drying models. This article presented experimental investigations on the convective drying of Polish sausage slices at a temperature of 40°C. Slices have been in the thickness of 3 to 8mm. Measurements of mass loss and size change were performed. The data have been presented in the...
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The effect of pumpkin flour on quality and acoustic properties of extruded corn snacks
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Dioxins and PCBs in ostrich meat and eggs: levels and implications
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Trypsin inhibitor, antioxidant and antimicrobial activities as well as chemical composition of potato sprouts originating from yellow- and colored-fleshed varieties
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Antimicrobial potential of commercial silver nanoparticles and the characterization of their physical properties toward probiotic bacteria isolated from fermented milk products
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Chemical Characteristics and Thermal Oxidative Stability of Novel Cold-Pressed Oil Blends: GC, LF NMR, and DSC Studies
PublicationPlant oils contain a high content of unsaturated fatty acids. Studies of food products have revealed a considerable disproportion in the ratio of ω6 to ω3. This article presents information on the healthful qualities of eight new oil blends that contain a beneficial proportion of ω6 to ω3 fatty acids (5:1), as well as their degradation during heating at 170 and 200 °C. The fatty acid profile was analyzed by gas chromatography (GC),...
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A Comprehensive Review of Phytonutrients as a Dietary Therapy for Obesity
PublicationObesity is a complex medical condition mainly caused by eating habits, genetics, lifestyle, and medicine. The present study deals with traditional diets like the Mediterranean diet, Nordic diet, African Heritage diet, Asian diet, and DASH, as these are considered to be sustainable diets for curing obesity. However, the bioavailability of phytonutrients consumed in the diet may vary, depending on several factors such as digestion...
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CHANGES IN SELECTED CHEMICAL AND MICROBIOLOGICAL INDICATORS DURING WARM SMOKING PROCESS OF THAWED WHITEFISH (COREGONIS CLUPEAFORMIS)
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DISTRIBUTION OF LIPIDS AND OXIDATIVE CHANGES THEREIN IN PARTICULARIZED PARTS OF RAINBOW TROUT FILLETS
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Effect of added roach flesh on quality and shelf live of flour-and-fish snacks
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OBTAINING ANTHOCYANINS FROM CHOKEBERRY, BLACKCURRANT AND ELDERBERRY FRUITS, AND FROM ROOTS OF BLACK CARROT USING EXTRACTION METHOD
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Separation of anthocyanins from black carrot, chokeberry, blackcurrant, and elderberry with the use of preparative chromatography
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APPLICABILITY OF PLUMS GROWN IN POLAND TO DRYING PROCESS IN TERMS OF CHANGES IN BIOACTIVE COMPOUNDS AND OF MAILLARD REACTION PRODUCTS BEING FORMED
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Effect of storing persimmon (Diospyros kaki) fruits under shelf life conditions on selected physical parameters and chemical composition
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EFFECT OF MILK FAT COOLING RATE ON CRYSTALLIZATION PROCESS OF TRIACYLGLYCEROLS THEREIN
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THE MOULDING OF TECHNOLOGICAL PROPERTIES AND QUALITY OF BREAD BY ADDING INDUSTRIALLY PRODUCED CONCENTRATE OF ACID-WHEY OBTAINED DURING THE MAKING OF COTTAGE CHEESE
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OCCURENCE OF L. MONOCYTOGENES IN FRESH FRUITS AND VEGETABLES FROM ORGANIC FARMS IN WEST POMERANIAN REGION
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EFFECT OF CALCIUM CASEINATE AND CALCIUM CITRATE ON QUALITY AND TECHNOLOGICAL PARAMETERS OF GLUTEN-FREE BREAD
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BIOGENIC AMINES IN DRY CURED MEAT PRODUCTS
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EFFECT OF WATER ACTIVITY AND TEMPERATURE ON GROWTH AND LIPOLYTIC ACTIVITY OF PENICILLIUM CHRYSOGENUM STRAINS IN LIQUID CULTURE MEDIA WITH PLANT OILS
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Concentration of Potentially Bioactive Compounds in Italian Extra Virgin Olive Oils from Various Sources by Using LC-MS and Multivariate Data Analysis
PublicationHigh quality extra virgin olive oils represent an optimal source of nutraceuticals. The European Union (EU) is the world’s leading olive oil producer, with the Mediterranean region as the main contributor. This makes the EU the greatest exporter and consumer of olive oil in the world. However, small olive oil producers also contribute to olive oil production. Beneficial effects on human health of extra virgin olive oil are well...
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Occurrence and Levels of Biogenic Amines in Beers Produced by Different Methods
PublicationThe concentration of biogenic amines (BAs) in beer depends, among other factors, on the activity of microorganisms, in particular lactic acid bacteria. In this work an analytical method based on derivatization with tosyl chloride and high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) was used to determine 17 BAs in samples of commercially available beers, and to monitor the changes in concentration of...
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Phenolic Acid Content and Antioxidant Properties of Edible Potato (Solanum tuberosum L.) with Various Tuber Flesh Colours
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Nutritional Value of Banded Cricket and Mealworm Larvae
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Potential Use of Silica Nanoparticles for the Microbial Stabilisation of Wine: An In Vitro Study Using Oenococcus oeni as a Model
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Gluten-Free Bread with Cricket Powder—Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product
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Water Behavior of Aerogels Obtained from Chemically Modified Potato Starches during Hydration
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Nutritional Quality and Oxidative Stability during Thermal Processing of Cold-Pressed Oil Blends with 5:1 Ratio of ω6/ω3 Fatty Acids
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Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder
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The Influence of Selected Plant Essential Oils on Morphological and Physiological Characteristics in Pseudomonas Orientalis
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Relation between the Recipe of Yeast Dough Dishes and Their Glycaemic Indices and Loads
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Ornamental Flowers Grown in Human Surroundings as a Source of Anthocyanins with High Anti-Inflammatory Properties
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