Search
Filters
total: 17
Search results for: COOKING
-
Effects of cooking on the bioactivity of lotus roots and white onions
PublicationW pracy przedstawiono wyniki badań wpływu obróbki termicznej (gotowanie) na zawartość związków bioaktywnych i potencjału przeciwutleniającego korzenia lotosu i cebuli białej.Wyniki badań jednoznacznie wskazują na fakt, że taki proces obróbki wpływa w znaczącym stopniu na spadek stężenia związków bioaktywnych i potencjału przeciwutleniającego.
-
Effect of conventional cooking on changes in the contents of basic composition and glucosinolates in kale
PublicationBrassica vegetables have been strongly recommended as part of human diet because of its high content of bioactive sulphur compounds, eg glucosinolates. The nutrient and health promoting compounds in kale are significantly affected by traditional cooking. The study investigated changes in the levels of dry mass, ash, fat, total protein, dietary fibre as well as total and individual glucosinolates in the kale due to the traditional...
-
Effect of cooking on the contents of glucosinolates and their degradation products in selected Brassica vegetables
PublicationChanges in the levels of glucosinolates and their degradation products in selected Brassica vegetables due to the cooking process were investigated. The purple cauliflower was found to be the best source of aliphatic and indole glucosinolates, and it was also abundant in compounds such as sinigrin, glucoraphanin and glucobrassicin. As a result of cooking rutabaga, green cauliflower and purple cauliflower, a significant decrease...
-
Exposure to cooking emitted volatile organic compounds with recirculating and extracting ventilation solutions
PublicationEnergy-efficient urban development leads to the compact design of apartments. Recirculating ventilation solutions are an attempt to minimize the space required for ventilation ducting, but more data on their performance are needed. Cooking is a major source of volatile organic compounds (VOCs) emissions. It is necessary to assess how well recirculating kitchen hoods perform in reducing the residents' exposure to cooking fumes compared...
-
Influence of steam cooking on pro-health properties of Small and Large variety of Momordica charantia
PublicationSteam cooking is one of the most common preparations of Momordicacharantia dishes. This method improved the tastiness of the fruits but at the same time, some changes occurred in the volatile and non-volatile parts of their food matrices. In this study, for the first time these properties were correlated with the found substances affecting the bioactivity of this fruit. Two varieties of Momordicacharantia were analysed and compared....
-
The influence of cooking on the antioxidant properties and polyphenol content in buckwheat, barley and millet groats and the transfer of the compounds to the water
Publication -
The impact of cooking method on the phenolic composition, total antioxidant activity and starch digestibility of rice (Oryza sativa L.)
PublicationThis study investigated changes in the phenolic composition, total antioxidant activity (TAA) and starch digestibility in white and brown rice due to three different cooking procedures, and subsequent reheating of cooked rice after storage. Among the analyzed samples, brown rice showed the highest TAA and phenolic content (622.5 mg kg-1 DW). All cooking methods resulted in significant decrease of phenolic content and TAA of rice...
-
Synthesis and application of biomass-derived magnetic biochar catalyst for simultaneous esterification and trans-esterification of waste cooking oil into biodiesel: modeling and optimization
PublicationThis work created, characterized, and used a magnetic biochar catalyst that is both eco-friendly and very effective. Sugarcane bagasse was selected as primary raw material for catalyst preparation, because it is renewable and ecofriendly biomass. Cata- lyst created by doping sugarcane bagasse biochar with magnetic material in the form of (FeSO 4 ·7H 2 O). Thermogravimetric Analysis (TGA) and Fourier Transform Infrared spectroscopy...
-
Preliminary typology and contextual analysis of Roman and late antique cooking wares from the Roman rural settlement at Podšilo bay on the island of Rab (north–eastern Adriatic, Croatia)
PublicationThe paper presents a preliminary typology of coarse cooking ware from the Roman/late antique layers of the rural settlement at Podšilo bay on the island of Rab. The vessels have been associated with several basic shapes and divided by types, while fabrics have been described macroscopically. Analogies and a contextual analysis were used to propose dating and to assess provenience for well-known ware classes or to define areas...
-
Effect of culinary treatment on chnages in the contents of selected nutrients and non-nutrients in curly kale (Brassica oleracea var. acephala)
PublicationKale has a great nutritive value, very high antioxidant activity and pro-healthypotential. The level of phytochemicals and related bioactive compounds arestrongly dependent on pre and postharvest stages of production chain (domestic orindustrial). The study investigated changes in the levels of vitamin C, b-carotene,total polyphenols, antioxidant activity, degradation products of glucosinolates aswell as nitrates and nitrites in...
-
Katalizatory wykorzystywane w syntezie biodiesla
PublicationRising prices of electricity, conventional fuels and heating require decisive steps in the further development of technologies based on renewable energy sources. These include geothermal-; hydrothermal-; aerothermal-; and solar energy. Due to the fact that the petrochemical industry is one of the fastest growing branches of the economy, we would like to expand on the topic related to biofuels. Biodiesel is an alternative fuel similar...
-
Principles of smoking
PublicationTreatment of a large variety of foods with wood smoke has been practiced for centuries—predominantlymeats, poultry, and fish, but also scallops, cheeses, prunes, paprika, and themalt used to produce whiskey and some sorts of beer.The process usually includes salting and partial drying; it may also be coupled with heating. The aim is to increase the shelf life of the products, prevent food poisoning, and add a desirable smoky flavor....
-
Application of gas chromatography to evaluate the quality of rapeseed oil
PublicationTwo-dimensional gas chromatography is an analytical technique, which is increasingly being used in food research. Through the analysis of volatile fraction, it is possible to determine the quality of food products. One of the reasons for the deterioration of food is thermal degradation. Products that are often subject to degradation reactions due to temperatures are edible oils. In the thesis, the results of edible oils with different...
-
Indoor air quality of everyday use spaces dedicated to specific purposes—a review
PublicationAccording to literature data, some of the main factors which significantly affect the quality of the indoor environment in residential households or apartments are human activities such as cooking, smoking, cleaning, and indoor exercising. The paper presents a literature overview related to air quality in everyday use spaces dedicated to specific purposes which are integral parts of residential buildings, such as kitchens, basements,...
-
The effect of high pressure at subzero temperature on proteins solubility, drip loss and texture of fish (cod and salmon) and mammal’s (pork and beef) meat
PublicationOne of the possibilities of using high pressure technique in inactivation of microorganism is conducting this process at subzero temperature. However, for its practical application in meat preservation the appropriate properties of meat should be kept. Therefore, the aim of this work was to examine the effect of pressure at subzero temperature (without freezing of water) on proteins and texture of mammal’s and cold-adapted fish...
-
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...
-
Kamil Łapiński
PeopleMaster, Engineer Kamil Łapiński – Surveyor with vast practical experience, especially in civil engineering. Real Estate Appraiser. Graduate of Geodesy and Estate Appraisal faculty on University of Warmia and Mazury in Olsztyn. He has extensive geodetic experience on the domestic and foreign market, including the implementation of infrastructure projects of national and international importance, in the position of surveying as well...