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ASSESSMENT OF TOXIC EFFECT AND ENDOCRINE POTENTIAL OF FOOD PACKAGES EXTRACTS
PublicationIn the scientific literature related to the widely understood issue of packaging materials designed to have contact with food there is much information on raw materials used for their production, their physiochemical properties, types and parameters. There is also a great number of publications on the management and disposal of used packaging. Unfortunately, not much attention is given to the matters concerning migration of toxic...
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Sample preparation techniques for determination of pesticide residues in food samples
PublicationPesticides are very important in increasing the efficiency and quality of agricultural production. They are applied in many spheres of life, not only in agriculture, and their applications are expanding. Despite their numerous merits, pesticides are some of the most toxic substances contaminating our environment and have a negative impact on the human health. Properties of pesticides such as stability, ability to bioaccumulation...
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Arabinoxylans: A review on protocols for their recovery, functionalities and roles in food formulations
PublicationArabinoxylans (AXs) are compounds with high nutritional value and applicability, including prebiotics or supplementary ingredients, in food manufacturing industries. Unfortunately, the recovery of AXs may require advanced separation and integrated strategies. Here, an analysis of the emerging techniques to extract AXs from cereals and their by-products is discussed. This review covers distinct methods implemented over the last...
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Applications of sample preparation techniques in the analysis of pesticides and PCBS in food
PublicationPestycydy oraz anality z grupy polichlorowanych bifenyli (PCB), można znaleźć w żywności w niewielkich stężeniach, jednak ich zdolność do kumulacji i toksyczność powodują konieczność oznaczanie tych związków w żywności. Analiza próbek żywności pod kątem obecności pestycydów i analitów z grupy PCB przysparza wiele trudności ze względu na specyfikę przygotowania próbki w oparciu o wieloetapowe operacje oczyszczania próbki zawierającej...
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Electrospinning as a useful technique for the encapsulation of living bifidobacteria in food hydrocolloids
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Antioxidants: a premature scientific hypothesis that reshuffled the traditional food pyramid
PublicationAntioxidants present in substantial amounts in foods, plant-based products in particular, have been suggested as chemopreventive agents that can curb the development of undesirable health effects caused by oxidative stress simply by enriching diet in such compounds. This idea has been enthusiastically accepted by consumers, as well as food and pharmaceutical industry, and created great demand for products containing antioxidant...
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Sources, properties and suitability of new thermostable enzymes in food processing
PublicationW niniejszym artykule przedstawiono przegląd badań wskazujących na przydatność rekombinantowej alfa-amylazy z Pyrococcus woesei i alfa glukozydazy z Thermus thermohilus do jednoetapowego wytwarzania syropów skrobiowych. Rekombinantowa beta-glikozydaza z Pyrococcus woesei może być natomiast stosowana do produkcji bezlaktozowych produktów z mleka i serwatki. Zachowanie aktywności w szerokim zakre-sie pH od 4,3 do 6,6 oraz duża termostabilność...
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The influence of food phytochemicals on cyclic phosphodiesterase 4 (PDE4) activity
PublicationCyclic phosphodiesterase 4 (PDE4) belongs to family of cyclic phosphodiesterases, which are expressed predominantly in inflammatory cells, airway smooth muscles, cardiovascular tissues and brain. Inhibitors of this family of enzymes found medicinal applications as antidepressants, antiinflamatory drugs (mainly in airway diseases) or antiasthmatics (Ibudilast). PDE4 inhibitors are also being tested for preventing the development...
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Introduction of Methods to Reduce and Remove Patulin from Food Products
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An Integrated Approach to Management of Food Allergy – Recommendations for Consumers and Professionals
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Odour nuisance assessment of the food industry wastewater treatment plant
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Chapter 14. Physical and chemical interaction of componenets in food systems
PublicationBiałka, lipidy, sacharydy, składniki mineralne, woda i inne związki występują w żywności w postaci roztworów i różnych mikrostruktur - kropelek, globulek, kryształów, włókienek i błon. Reaktywne grupy funkcyjne tych składników wchodzą w warunkach przechowywania i obróbki, szczególnie po zniszczeniu oryginalnych struktur, w interakcje wpływające na barwę, zapach, smak i reologiczne właściwości żywności. W technologii żywności wykorzystuje...
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Food nowadays – local or global? Traditional or innovative? Conference monograph
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Application of Ion Exchangers in Speciation and Fractionation of Elements in Food and Beverages
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Correction to: Essential and toxic elements in commercial microalgal food supplements
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Development and Characterization of Bioactive Polypropylene Films for Food Packaging Applications
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Bioremediation of pharmaceutical effluent by food industry and agricultural waste biomass
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Military Food Supply Chain during the COVID-19 Pandemic
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The microbiome and its impact on food allergy and atopic dermatitis in children
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Food microstructure systems modelling regarding interaction and contact phenomena.
PublicationPrzedstawiono wybrane fragmenty teorii modelowania w strukturach rozproszonych mikrostruktury żywności, w których zostały uwzględnione wzajemne oddziaływania cząstek oraz występujące zjawiska kontaktowe. Do oszacowania tych oddziaływań wykorzystano zmodyfikowany przez autora model Buczkowskiego i Kleibera.
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Analysis of the Factors Affecting Static In Vitro Pepsinolysis of Food Proteins
PublicationIn this meta-analysis, we collected 58 publications spanning the last seven decades that reported static in vitro protein gastric digestion results. A number of descriptors of the pepsinolysis process were extracted, including protein type; pepsin activity and concentration; protein concentration; pH; additives; protein form (e.g., ‘native’, ‘emulsion’, ‘gel’, etc.); molecular weight of the protein; treatment; temperature; and...
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CZECH JOURNAL OF FOOD SCIENCES
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A standardised static in vitro digestion method suitable for food – an international consensus
PublicationSimulated gastro-intestinal digestion is widely employed in many fields of food and nutritional sciences, as conducting human trials are often costly, resource intensive, and ethically disputable. As a consequence, in vitro alternatives that determine endpoints such as the bioaccessibility of nutrients and non-nutrients or the digestibility of macronutrients (e.g. lipids, proteins and carbohydrates) are used for screening and building...
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Edible dragonflies and damselflies (order Odonata) as human food – A comprehensive review
PublicationThe rapid growth of the human population leads to a big concern about the food y and demand worldwide. However, due to the reduction in global arable land area, humans need to find alternative food sources to fulfil their needs. Consequently, edible insects have been identified as a promising solution to ameliorate food security and increase global nutrition. Among more than 2,100 identified edible insect species, dragonflies and...
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Literature update of analytical methods for biogenic amines determination in food and beverages
PublicationBiogenic amines (BAs) have been reported in a variety of foods, such as fish, meat, cheese, and wines. The formation of BAs in food by the microbial decarboxylation of amino acids can result in human allergic reactions, characterized by difficulty in breathing, rash, vomiting, and hypertension. Control measures to prevent biogenic amine formation in foods and/or reduce their levels should be considered. Therefore, monitoring of...
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Portable Electronic Nose Based on Electrochemical Sensors for Food Quality Assessment
PublicationThe steady increase in global consumption puts a strain on agriculture and might lead to a decrease in food quality. Currently used techniques of food analysis are often labour-intensive and time-consuming and require extensive sample preparation. For that reason, there is a demand for novel methods that could be used for rapid food quality assessment. A technique based on the use of an array of chemical sensors for holistic analysis...
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Two-Dimensional Gas Chromatography Coupled With Mass Spectrometry in Food Analysis
PublicationThe development of instrumental analytical techniques provided the opportunity for in-depth characterization of many food matrices. In particular, the use of gas chromatography coupled with mass spectrometry gives impressive results in terms of quality and authenticity testing, conducting food freshness evaluations and contamination assessments. A new variant of gas chromatography, namely two-dimensional gas chromatography (GC...
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An overview of fermentation in the food industry - looking back from a new perspective
PublicationFermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods, fermentation is now applied to improve their physicochemical, sensory, nutritional, and safety attributes. Fermented dairy, alcoholic beverages like wine and beer, fermented vegetables, fruits, and meats are all highly valuable due to their...
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Feasibility Study for Food Intake Tasks Recognition Based on Smart Glasses
PublicationIn this exploratory study 13 adult test subjects have performed different food intake tasks while wearing a three axis accelerometer mounted at a temple of glasses. Two different algorithms for task recognition have been applied and compared. The retrospective data processing leads to better task recognition results when the frequency range of 50 Hz to 100 Hz is analysed within accelerometer signal recordings. A straightforward...
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Mangiferin: A comprehensive review on its extraction, purification and uses in food systems
PublicationWith the target of fabricating healthier products, food manufacturing companies look for natural-based nutraceuticals that can potentially improve the physicochemical properties of food systems while being nutritive to the consumer and providing additional health benefits (biological activities). In this regard, Mangiferin joins all these requirements as a potential nutraceutical, which is typically contained in Mangifera indica...
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Application of modern sample-preparation techniques to the determination of chloropropanols in food samples
PublicationChloropropanols are heat-induced food toxicants that recently caused concern among industrial and scientific experts. World and European organizations related to food safety asked researchers to investigate mitigation strategies regarding these contaminants. The essential objective of this project was development of fast analytical methods enabling reliable determination and quantification of 3-monochloropropane-1,2-diol, 2-monochloropropane-1,3-diol...
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Ionic liquids in extraction techniques: Determination of pesticides in food and environmental samples
PublicationThe intensive use of pesticides in agricultural practices has promoted the appearance of environmentaland public health problems. Due to that, scientists face challenges with developing simple, fast, sensitive,selective, and low-cost methods dedicated to determining pesticide residues in food and environmentalsamples. Following thefifth principle of Green Analytical Chemistry, chemists are searching for greeneralternatives for...
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Chitosan-based electrospun nanofibers for encapsulating food bioactive ingredients: A review
PublicationToday, society has been more aware of healthy food products and related items containing bioactive compounds, which potentially contribute to human health. Unfortunately, the long-term stability and bioactivity of biologically active compounds against environmental factors compromise their target and effective action. In this way, lab-designed vehicles, such as nanoparticles and nanofibers, provide enough properties for their preservation...
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The impact of lipophilicity on environmental processes, drug delivery and bioavailability of food components
PublicationLipophilic properties of the compound allow to predict its fate in living organisms and to propose the models of chemicals transport and accumulation in the ecosystem. Lipophilicity is also useful as the characteristic of chemicals in respect to their optimal attributes for specific biological and non-biological tasks. The lipophilicity descriptors define the potency of endo- and xenobiotics to metabolic transformations and their...
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The innovative exploitation of Brassica vegetables in the health quality food production chain
PublicationIn this overview the multidirectional opportunities of innovative exploitation of chemical and biological properties of vegetables from Brassiceae family are discussed. The specific chemical composition of brassicas, as regard both nutrients and non-nutrients, renders them particularly suitable for the health food production chain, literally from field to fork. the ability of these plants to accumulate heavy metals may be utilised...
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The innovative Exploitation of Brassica Vegetables in the Health Quality Food Production Chain
PublicationIn this overview the multidirectional opportunities of innovative exploitation of chemical and biological properties of vegetables from Brassiceae family are discussed. The specific chemical composition of brassicas, as regard both nutrients and non-nutrients, renders them particularly suitable for the health food production chain, literally from field to fork. the ability of these plants to accumulate heavy metals may be utilised...
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Methods for determining pesticides and polychlorinated biphenyls in food samples-problems and challenges
PublicationW związku z koniecznością oznaczania szeregu zanieczyszczeń w próbkach środowiskowych i biologicznych, doszło do rozwoju licznych technik i metod analitycznych. Pomimo tych osiągnięć przed analityką nadal stoją liczne wyzwania. Jednym z nich jest oznaczanie pozostałości pestycydów i PCB w próbkach żywności. Najbardziej zaawansowane metody analityczne składają się z wielu etapów, co przekłada się, przede wszystkim, na duże nakłady...
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Enterotoxigenic Potential of Coagulase-Negative Staphylococci from Ready-to-Eat Food
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Pumpkin, Cauliflower and Broccoli as New Carriers of Thiamine Compounds for Food Fortification
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ANALYSIS OF TRIBOLOGICAL PROPERTIES OF VEGETABLE GREASES FOR APPLICATIONS IN AGRI-FOOD INDUSTRIES
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Content of selenium in selected food products on the markets of north-western Poland
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Nutritional status and food choices among first year medical students
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A review of theoretical and practical aspects of solid-phase microextraction in food analysis.
PublicationSPME (mikroekstrakcja do fazy stacjonarnej) to szybka, nowoczesna technika przygotowania próbki do analizy. W niniejszej pracy dokonano przeglądu zastosowania techniki SPME do badania zanieczyszczeń żywności i analizy jej naturalnych składników. Praca zawiera również krótki teoretyczny opis zasad działania techniki SPME.
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Modeling of chromatographic lipophilicity of food synthetic dyes estimated on different columns
PublicationBadano parametry retencyjne wybranych syntetycznych barwników żywności z wykorzystaniem techniki RP-HPLC z wykorzystaniem kolumn z chemicznie modyfikowanym wypełnieniem typu C-8, C-16, C-18 oraz CN.Uzyskane wyniki mogą być podstawą do stwierdzenia, że badane związki charakteryzują się podobnymi parametrami retencyjnymi w stosunku do kolumn z fazą stacjonarną typu C-8, C-16 oraz C-18.
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Use of Sensory Analysis Methods to Evaluate the Odor of Food and Outside Air
PublicationSensory analysis is applied in many areas of daily life. It is used to carry out the sensory evaluation of foodstuffs or other products and to evaluate the properties of odors present in the environment. The authors attempt to summarize the knowledge on the classification and application of sensory analysis methods to evaluate the odor nuisance of air, which allows the identification of sensory impressions and determination of...
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Effect of process parameters on food waste conversion - dataset 1
Open Research DataData obtained during studies (food waste pretreatment and conversion), describing the effect of process parameters (sonocavitation) on food waste conversion.
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GM Crops & Food-Biotechnology in Agriculture and the Food Chain
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British Food Journal
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Food Science and Technology
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FOOD AND AGRICULTURAL IMMUNOLOGY
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