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Sweet surfactants I: Fatty acid esters of sucralose
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Antioxidants and proteins in ethylene-treated kiwifruits
PublicationW pracy porównano właściwości przeciwutleniające i profil białek owoców kiwi poddanych działaniu etylenu i powietrza. Wysokie współczynniki korelacji między całkowitą zawartością fenoli i właściwościami przeciwutleniającymi uzyskano dla trzech metod określania właściwości przeciwutleniających: ABTS, TEAC i CUPRAC. W paśmie białek owoców kiwi rozdzielonych za pomocą elektroforezy stwierdzono różnice w paśmie siarczanu dodecylu sodu...
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Optimization of condition for demineralization Baltic cod (Gadus morhua) backbone
PublicationKręgosłupy dorsza bałtyckiego (Gadus morhua) są alternatywnym źródłem kolagenu. Aby uzyskać z nich natywny niezanieczyszczony kolagen należy usunąć z nich białka mięśniowe i sole mineralne. Obecność tych związków pogarsza funkcjonalne właściwości preparatu kolagenowego. Dlatego celem pracy było opracowanie optymalnych parametrów demineralizacji kręgosłupów dorsza. Najlepszy efekt demineralizacji, nieomal 100%, przy stratach tylko...
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The influence of different acids and pepsin on the extractability of collagen from the skin of Baltic cod (Gadus morhua)
PublicationZastosowano 5,0 M roztwory kwasu cytrynowego, mlekowego, octowego oraz 0,115 M roztwór kwasu solnego. Kolagen z całych skór ekstrahowano w 4 st.C odpowiednimi kwasami (1 : 6, w/v) w czasie 24, 48 i 72 h. Stwierdzono, że kwas solny jest najmniej efektywnym rozpuszczalnikiem kolagenu spośród użytych kwasów. W zastosowanych warunkach doświadczeń maksymalnie można wyekstrahować kwasem cytrynowym 60 % kolagenu, kwasem octowym i mlekowym...
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Acetylated adipate of retrograded starch as RS 3/4 type resistant starch
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Effect of the production method on the properties of RS3/RS4 type resistant starch. Part 2. Effect of a degree of substitution on the selected properties of acetylated retrograded starch
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Effect of the production method on the properties of RS3/RS4 type resistant starch. Part 1: Properties of retrograded starch (RS3) produced under various conditions and its susceptibility to acetylation
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Physicochemical properties of whole fruit plum powders obtained using different drying technologies
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Postharvest changes in phenolic compounds and antioxidant capacity of apples cv. Jonagold growing in different locations in Europe
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Current research addressing starch acetylation
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Effect of thermal modifications of potato starch on its selected properties
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Effect of cross-linking degree on selected properties of retrograded starch adipate
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Lipidomic characteristics of three edible cold-pressed oils by LC/Q-TOF for simple quality and authenticity assurance
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Chemical composition of edible aerial parts of meadow bistort (Persicaria bistorta (L.) Samp.)
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Newly marketed seed oils. What we can learn from the current status of authentication of edible oils
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Rapid quantitative determination of butter adulteration with palm oil using the DSC technique
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Assessment of the glycaemic index, content of bioactive compounds, and their in vitro bioaccessibility in oat-buckwheat breads
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Inulin and fructooligosaccharide affect in vitro calcium uptake and absorption from calcium-enriched gluten-free bread
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Effect of roasting time of buckwheat groats on the formation of Maillard reaction products and antioxidant capacity
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Broccoli by-products improve the nutraceutical potential of gluten-free mini sponge cakes
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Prevalence of Listeria species and L. monocytogenes in ready-to-eat foods in the West Pomeranian region of Poland: Correlations between the contamination level, serogroups, ingredients, and producers
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Effect of liquid-state fermentation on the antioxidant and functional properties of raw and roasted buckwheat flours
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Formation of carboxymethyl cellulose–casein complexes by electrosynthesis
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Apple pectin complexes with whey protein isolate
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On practical problems in estimation of antioxidant activity of compounds by DPPH method (Problems in estimation of antioxidant activity)
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Formation of aqueous and alcoholic adducts of curcumin during its extraction
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Quality of limes juices based on the aroma and antioxidant properties
PublicationKaffir (Citrus hystrix) and Key (Citrus aurantifolia) limes juices were investigated and compared. Two dimensional gas chromatography coupled with time-of-flight mass spectrometry (GC×GC-TOF-MS) was applied to assess the botanical origin of Kaffir and Key limes juices, based on volatile substances. The biggest differences in the contents of selected terpenes in Kaffir and Key limes occur in chemical compounds such as Limonene,...
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Influence of different cultivation systems on bioactivity of asparagus
PublicationEvaluation of functional and bioactive compounds of Asparagus officinalis L. growing in conventional and organic greenhouse and conventional open –field farming was the aim of this research. Polyphenols in cladodes grown conventionally were higher than organic. Flavonoids and carotenoids were the highest in cladodes in open field. Organic spears were richer in total phenolics (+6.9% and +19.1%) and flavonoids (+4.7% and 16.8%)...
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Enzymatic cross-linking of β-lactoglobulin in solution and at air–water interface: Structural constraints
PublicationEffective and controlled use of cross-linking enzymes in structure engineering of food systems depends on characterization of the favorable conditions for enzyme-substrate complex and the limiting factors for the desired modification. In this respect, we analyzed the susceptibility of bovine β-lactoglobulin (BLG) to enzymatic cross-linking by Trichoderma reesei tyrosinase (TrTyr) and transglutaminase (TG). Changes in BLG molecular...
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Antioxidant properties of ferrous flavanol mixtures
PublicationInteraction of metal, especially iron ions with flavanols is considered as an important feature of these compounds and is believed to contribute to their both antioxidant and prooxidant properties. The aim of this study was to examine how Fe2+ binding to form a 4:1 (flavanol:Fe2+) mixtures affects the antioxidant properties of flavanols. ABTS∗ scavenging, protection against fluorescence bleaching induced by AAPH and hypochlorite,...
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Interaction of human serum albumin with volatiles and polyphenols from some berries
PublicationHeadspace solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (HS-SPME/GC GCeTOFMS) identified 19 and quantified 6 monoterpenes in gooseberries, blueberries and cranberries. As a protein model human serum albumin (HSA) was used in interaction with terpenes. Specific binding of terpenes to HSA under the physiological conditions was a result of the formation...
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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....
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A new dilution-enrichment sample preparation strategy for expanded metabolome monitoring of human breast milk that overcomes the simultaneous presence of low- and high-abundance lipid species
PublicationThe complex nature of human breast milk (HBM) makes samples difficult to analyze, requiring several extraction techniques and analytical platforms to obtain high metabolome coverage. In this work, we combined liquid-liquid extraction (LLE) and solid-phase extraction (SPE) techniques to prepare HBM samples to overcome the challenge of low- and high-abundance lipid species, enabling the semiquantitative analysis of total HBM lipids...
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Sodium alginate decreases the permeability of intestinal mucus
PublicationIn the small intestine the nature of the environment leads to a highly heterogeneous mucus layer primarily composed of the MUC2 mucin. We set out to investigate whether the soluble dietary fibre sodium alginate could alter the permeability of the mucus layer. The alginate was shown to freely diffuse into the mucus and to have minimal effect on the bulk rheology when added at concentrations below 0.1%. Despite this lack of interaction...
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Comprehensive two-dimensional gas chromatography for determination of the terpenes profile of blue honeysuckle berries
PublicationTerpenes are the main group of secondary metabolites, which play essential role in human. The establishment of the terpenes profile of berries of different blue honeysuckle cultivars was achieved by headspace solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (HS-SPME/GCGC-TOFMS). The berries were found to contain 44 terpenes identified by GCGC-TOFMS....
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The influence of hydrophobic substances on water vapor permeability of fish gelatin films modified with transglutaminase or 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide (EDC)
PublicationFolie z niemodyfikowanej, a także usieciowanej enzymatycznie (transglutaminazą) lub chemicznie (EDC) żelatyny rybnej wykazują nadmierną przepuszczalność pary wodnej. Polepszenie właściwości barierowych w stosunku do wody uzyskano poprzez wprowadzenie w struktury folii substancji hydrofobowych. Dodatek oleju z amarantusa lub wosku pszczelego spowodował zmniejszenie WVP folii o ok. 20-90% w zależności od stężenia tych substancji...
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A headspace solid-phase microextraction method development and itsapplication in the determination of volatiles in honeys by gas chromatography
PublicationThe first part of the paper presents the detailed optimisation of all steps of the determination procedureof volatiles from Polish honeys by headspace solid-phase microextraction (HS-SPME) as the sample preparationmethod and gas chromatography/mass spectrometry (GC-MS) as the method of final determination.The methodology of semi-quantative analysis allowed the isolation and identification of volatile fractioncompounds from popular...
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Isolation and some properties of collagen from the backbone of Baltic cod(Gadus morhua)
PublicationOssein from Baltic cod backbone was obtained after extraction of non-collagenous protein with 0.1 M NaOH solution and demineralization with 1.0 M HCl solution. The extractions were performed at 4 C for24, 48 and 72 h using a solid/solution ratio from 1:4 to 1:8 (w/v). After 48 h of extraction in 0.5 M acetic acid only about 25% of collagen was dissolved. After 48 h of extraction at optimal concentration of pepsin(4 mg/g ossein)...
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Effect of surface modification on starch biopolymer wettability
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Edible films made from blends of gelatin and polysaccharide-based emulsifiers - A comparative study
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Release kinetics and antimicrobial properties of the potassium sorbate-loaded edible films made from pullulan, gelatin and their blends
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A risk assessment of dietary exposure to ochratoxin A for the Polish population
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Occurrence of aspartyl proteases in brine after herring marinating
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Response of murine gut microbiota to a prebiotic based on oligosaccharides derived via hydrolysis of fungal α-(1→3)-d-glucan: Preclinical trial study on mice
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Comparative evaluation of different methods for determining phytochemicals and antioxidant activity in products containing betalains - Verification of beetroot samples
PublicationThis study presents methods that can be used to assess the health quality of products containing betalains. The paper compares and verifies data on the phytochemical composition of three different pigmented beetroot cultivars using spectrophotometric, HPLC-DAD, HPTLC and LC-Q-Orbitrap-HRMS techniques. Additionally, we compared the total antioxidant activity in both the cell-free and cellular systems. Betalain contribution to antioxidant...
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Effect of microwave and convection heating on selected nutrients of human milk
PublicationThe aim of this study was to determine the influence of the microwave heating method (MWH) on selected determinants of the nutritional value of human milk (HM) and compare to the effect exerted by the standard convection heating (CH) method, including holder pasteurization (HoP). It was showed that using MWH under conditions assumed to ensure microbiological safety, changes in the level of the nutrients were not observed. In these...
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Relative quantification of pork and beef in meat products using global and species-specific peptide markers for the authentication of meat composition
PublicationWe used global and species-specific peptide markers for a relative quantitative determination of pork and beef in raw and processed meat products made of the two meat species. Four groups of products were prepared (i.e., minced raw meats, sausages, raw and fried burgers) in order to represent products with different extents of food processing. In each group, the products varied in the pork/beef proportions. All products were analysed...
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Green, simple analytical method for total biogenic amines content determination in wine using spectrophotometry
PublicationA simple, green and equitable procedure for total biogenic amines (BAs) content determination was developed. The scientific novelty lies in the use of commercially available S 0378 dye, the reaction of which with BAs results in a colour change of the solution. Sample preparation and analysis were simplified to make the method suitable for routine analyses even in resource-scarce settings. The optimization of the method was carried...
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The content of biogenic amines in Rondo and Zweigelt wines and correlations between selected wine parameters
PublicationThe purpose of this study was to evaluate the content of biogenic amines (BAs) in wines using dispersive liquid–liquid microextraction–gas chromatography–mass spectrometry (DLLME-GC–MS). An additional objective was to assess the correlations between selected parameters characterizing the samples such as the content of BAs, sugars, and organic acids, pH, and total acidity. Wines produced from the same grape variety in which alcoholic...
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Fluorescence of nanodiamond cocktails: pH-induced effects through interactions with comestible liquids
PublicationFluorescent nanodiamonds with nitrogen-vacancy centers have become important nanoscale probes for sensing and imaging. The surface chemistry of the nanodiamonds influences their emission, interactions, and quantum properties. In this work, we propose to utilize fluorescent nanodiamonds as photostable markers for investigation of comestible liquids. We prepared nanodiamond/comestibles suspensions/cocktails with a wide range of pH...