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Search results for: FOOD XENOBIOTICS
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Ochratoxin A, deoxynivalenol, T-2 and HT-2 toxins – occurrence in food and their effect on the human body
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Juices from non-typical edible fruits as health-promoting acidity regulators for food industry
PublicationThe study verifies the possibility of application of juices from selected fruits characterized by the high antioxidant potential as natural acidity regulators with improved nutritional properties. The tested non-typical fruits included mirabelle plum, sea buckthorn and blue-berried honeysuckle. Beetroot juice whose pH is about 6.0 served as a model food product. Potentiometric titration was used to compare the efficacy of tested...
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Ammonium Enhances Food Waste Fermentation to High-Value Optically Active l-Lactic acid
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Enterococci isolated from plant-derived food - Analysis of antibiotic resistance and the occurrence of resistance genes
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Inhalation risk to PAHs and BTEX during barbecuing: The role of fuel/food type and route of exposure
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A Combined Analysis of Gut and Skin Microbiota in Infants with Food Allergy and Atopic Dermatitis: A Pilot Study
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Antimutagenic activity of white cabbage, raw and processed, juices towards food mutagens MeIQx and PhIP.
PublicationPrezentowane badania pokazały, że soki z kapusty wykazują bardzo silne właściwości przeciwutleniające. Najaktywniejszy był sok ze świeżej kapusty, który eliminował działanie użytych mutagenów w ponad 80%. Obróbka kulinarna nieco obniżała przeciwmutagenne właściwości pozostałych soków, ale i tak wykazywały one silne działanie ochronne.
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The biological role of prolyl oligopeptidase and the procognitive potential of its peptidic inhibitors from food proteins
PublicationProlyl oligopeptidase (POP) is a conserved serine protease belonging to proline-specific peptidases. It has both enzymatic and non-enzymatic activity and is involved in numerous biological processes in the human body, playing a role in e.g., cellular growth and differentiation, inflammation, as well as the development of some neurodegenerative and neuropsychiatric disorders. This article describes the physiological and pathological...
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Alphitobius diaperinus larvae (lesser mealworm) as human food – An approval of the European Commission – A critical review
PublicationDue to the increasing threat of climate change and the need for sustainable food sources, human consumption of edible insects or entomophagy has gained considerable attention globally. The larvae of Alphitobius diaperinus Panzer (Coleoptera: Tenebrionidae), also known as the lesser mealworm, have been identified as a promising candidate for mass-rearing as a food source based the on evaluation on several aspects such as the production...
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The Toolbox of Methods for Multidirectional Characterization of Dietary Nucleic Acids; Verification for Raw and Processed Food Products
PublicationCurrently, the nutritional value of food is associated mainly with components such as proteins, carbohydrates, and lipids. However, another important macromolecules present in many foods are dietary nucleic acids (dietNA), i.e., DNA as well as both coding and non-coding RNAs. In the context of food chemistry and nutrition, dietNA are nowadays vastly neglected. In consequence, there are no dedicated methodologies to characterize...
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Chemometric Assessment and Best-Fit Function Modelling of the Toxic Potential of Selected Food Packaging Extracts
PublicationFood packaging materials constitute an ever more threatening environmental pollutant. This study examined options to specifically assess the ecotoxicity of packaged wastes, such as cans, subjected to various experimental treatments (in terms of extraction media, time of exposure, and temperature) that imitate several basic conditions of the process of food production. The extracts were studied for their ecotoxicity with bioluminescent...
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Stabilizing lactate production through repeated batch fermentation of food waste and waste activated sludge
PublicationBio-valorization of organic waste streams, such as food waste and waste activated sludge, to lactic acid (LA) has recently drawn much attention. It offers an opportunity for resource recovery, alleviates environmental issues and potentially turns a profit. In this study, both stable and high LA yield (0.72 ± 0.15 g/g total chemical oxygen demand) and productivity rate (0.53 g/L•h) were obtained through repeated batch fermentation....
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FOOD TECHNOLOGY AND BIOTECHNOLOGY
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Validation of polyurethane-wood composites properties
Open Research DataThis study focuses on the development of the PU-WC manufacturing method, the determination of properties of this type of composite, and the indication of its potential application. The mechanical properties of PU-WC were characterized by flexural tests. To determine the thermal properties, dynamic mechanical analysis (DMA) and thermogravimetric analysis...
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Influence of Thermal Decomposition of Wood and Wood-Based Materials on the State of the Atmospheric Air. Emissions of Toxic Compounds and Greenhouse Gases
PublicationThis paper presents the energy characteristics of wood and wood-based materials in the form of commercially available pellets, furniture board (MDF) and OSB. Toxicometric indices were determined for gaseous destructs arising from thermal decomposition and combustion of the materials studied. The paper proves that combustion conditions are crucial in terms of toxic destructive emissions. It has been shown that the combustion of...
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Investigation of Wood Flour Size, Aspect Ratios, and Injection Molding Temperature on Mechanical Properties of Wood Flour/Polyethylene Composites
PublicationIn the present research, wood flour reinforced polyethylene polymer composites with a coupling agent were prepared by injection molding. The effects of wood flour size, aspect ratios, and mold injection temperature on the composites’ mechanical properties were investigated. For the preparation of the polymer composites, five different formulations were created. The mechanical properties including tensile strength and the modulus,...
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The effect of beech wood (Fagus sylvatica L.) steaming process on the colour change versus depth of tested wood layer
PublicationThe results of experimental research on the colour changes of beech wood at different depths of the tested layer are presented. Beech wood (Fagus sylvatica L.) dried in a conventional kiln was tested. Half of the wood samples were steamed prior to the drying process. Colour changes were measured at various depths after the face milling process was used to remove the material to expose to the deeper surface. The colour changes were...
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CZECH JOURNAL OF FOOD SCIENCES
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Annals. Food Science and Technology
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Journal of Food Science Education
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Current Nutrition & Food Science
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Agroecology and Sustainable Food Systems
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Current Opinion in Food Science
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Italian Journal of Food Safety
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Food science and Technology Letters
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Journal of Agricultural & Food Information
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Journal of Food Processing & Technology
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Culture Agriculture Food and Environment
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Journal of Food Science and Engineering
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Journal of Bioenergy and Food Science
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International Food Research Journal
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Journal of Food Measurement and Characterization
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FOOD AND DRUG LAW JOURNAL
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JOURNAL OF FOOD PRODUCTS MARKETING
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FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
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Bioscience of Microbiota Food and Health
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INTERNATIONAL JOURNAL OF FOOD PROPERTIES
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Engineering in Agriculture, Environment and Food
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Food Science and Technology (London)
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Korean Journal of Food Preservation
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International Journal of Food Science
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Brazilian Journal of Food Technology
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Modern Food Science and Technology
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Journal of Food Science and Biotechnology
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Preventive Nutrition and Food Science
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INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
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Japan Journal of Food Engineering
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International Journal of Food Studies
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International Journal of Food Engineering
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Journal of Insects as Food and Feed
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