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Wyniki wyszukiwania dla: FOOD SYSTEMS
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The role of proteins in food. Chapter 6
PublikacjaStruktura i konformacja wpływają na biologiczne oraz funkcjonalne właściwości białek i na ich rolę w tworzeniu pożądanych cech produktów żywnościowych. Właściwości funkcjonalne to rozpuszczalność w środowisku wodnym o różnej sile jonowej, wodochłonność oraz zdolność żelowania, tworzenia błon, emulgowania lipidów i pienienia się. Białka mięsa, ryb, mleka, jaj, nasion roślin strączkowych, nasion zbóż oraz drobnoustrojów różnią się...
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Chapter 1. Food components and quality
PublikacjaGłówne składniki żywności to woda, białka, sacharydy, lipidy i związki mineralne. Składniki występujące na ogół w mniejszych ilościach to niebiałkowe związki azotowe, witaminy, barwniki, związki zapachowe i dodatki funkcjonalne. Jakościowy i ilościowy skład żywności zależy od gatunku i odmiany surowców oraz warunków ich uprawy, żywienia, zbioru, przechowywania i przetwarzania. Składniki żywności i ich przemiany wpływają na zapach,...
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Mineral components in food - analytical implications
PublikacjaRozdział w całości poświęcony jest analizie próbek żywności pod kątem oznaczania w nich mikro i makroelementów. Przedstawione zostały metody przygotowania próbek oraz techniki wykorzystywane na etapie oznaczeń końcowych.
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''Warsztaty - EHDG''. Polagra-Food-2002.
PublikacjaPodczas warsztatów przedstawiono zalecenia znajdujące się w dyrektywach Unii Europejskiej na temat technicznych i technologicznych wymagań przy projektowaniu, konstruowaniu i wytwarzaniu urządzeń do produkcji i transportu żywności. W pracy omówiono szczegółowo zakres tematyczny wykładów i ćwiczeń przeznaczonych dla osób, które w polskich przedsiębiorstwach prywatnych lub państwowych, uczestniczą w realizacji wyposażenia technicznego...
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Toxic components of food packaging materials
PublikacjaW rozdziale scharakteryzowano materiały wykorzystywane do produkcji opakowań do żywności i stosowane składniki dodatkowe, polepszające ich użytkowe właściwości oraz przeanalizowano możliwość migracji niektórych substancji toksycznych z tych opakowań do produktów żywnościowych.
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Emerging Processes for Sustainable Processing of Food Ingredients and Products
PublikacjaIn recent decades, traditional food processing processes, such as homogenization, pasteurization, canning, drying, and smoking, among others, have been successfully applied to obtain, to some extent, acceptable food items. However, with the increasing food demand, as a consequence of the growing population worldwide, new, tunable, and enriched food products are demanded, requiring the implementation of emerging technologies in...
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Comparative Study of Taste Substance Sensing by Liquid Membrane Oscillator and Electrochemical Systems With All-Solid-State Electrodes
PublikacjaIn food industry, different types of sensors are used for characterizing and quantifying taste substances. Therefore, it is important to establish the principal advantages and disadvantages of these sensors for optimal application. In this paper, two possible systems are compared for sensing the four fundamental tastes: sour (citric acid), salty (sodium chloride), sweet (sucrose), and bitter (caffeine or quinine hydrochloride). One...
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Food Bioactive Ingredients Processing Using Membrane Distillation
PublikacjaSeparation processes are an important part of today’s food industries, especially in the case of specific bioactive components due to their health benefits. In general, processing of bioactive food ingredients assumes the introduction of integrated system directed to their separation, fractionation, and recovery. Recently, membrane distillation (MD) has been considered as an alternative membrane-based separation and concentration...
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Functional properties of edible films for food applications - a review
PublikacjaApplication of natural polymers to forming edible films for food applications has been reviewed. Due to the hydrophilic nature of proteins and polysaccharides, films prepared from these polymers are too susceptible to moisture. Modification of them with critically selected a suitable compounds can result in their improved functional properties and making them useful for food packaging.
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Nanofiltration-Assisted Concentration Processes of Phenolic Fractions and Carotenoids from Natural Food Matrices
PublikacjaIn new food formulations, carotenoids and phenolic compounds are likely to be the most sought after food ingredients according to their bioactivity, nutraceutical, nutritional value, and compatibility properties once incorporated into food formulations. Such solutes are naturally present in many plant-based sources, and some portions are directly consumed when enriching food products and formulations; however, some portions, which...
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Birch sap concentrate as a potential modern food product
PublikacjaThis paper presents birch sap concentrate obtained by the reverse osmosis method. It is characterized by sweet taste, high content of minerals and no risk to consumers in terms of content of heavy metals standardized in the European Union food legislation. This beverage has all the features of a modern food product, i.e. it has an attractive taste, is obtained using new technology, meets the clean label requirements and can be...
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Non-Nutritive Bioactive Compounds in Food of Plant Origin
PublikacjaThe increasing knowledge on the health benefits of certain food ingredients, in particular, those of plant origin, opened the discussion of the possibility of using edible plants or their active components in the prevention of non-communicable diseases. The health-promoting properties of plant foods are related to the presence of non-nutritive compounds, mainly plant secondary metabolites, which can affect many biological mechanisms...
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INFOGEST static in vitro simulation of gastrointestinal food digestion
PublikacjaDeveloping a mechanistic understanding of the impact of food structure and composition on human health has increasingly involved simulating digestion in the upper gastrointestinal tract. These simulations have used a wide range of different conditions that often have very little physiological relevance, and this impedes the meaningful comparison of results. The standardized protocol presented here is based on an international consensus...
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Determination of pesticide residues in food matrices using the QuEChERSmethodology
PublikacjaOznaczanie pozostałości pestycydów w próbkach żywności jest ogromnym wyzwaniem głównie z powodu dużych ilości substancji przeszkadzających, które podlegają ekstrakcji razem z analitami i najczęściej wywierają negatywny wpływ na tok analizy. Z drugiej strony, zapewnienie "bezpieczeństwa żywności" wymaga monitorowania w niej pozostałości pestycydów. W artykule przedstawiono nowe podejście do oznaczania pozostałości pestycydów w próbkach...
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Natural sweeteners: Sources, extraction and current uses in foods and food industries
PublikacjaFood producers have leaned towards alternative natural and synthetic sweeteners in food formulations to satisfy market demands. Even so, several synthetic sweeteners (e.g., aspartame, saccharin, sucralose) are becoming less popular due to health-related concerns, lower nutritional values, and controversies around their safety. Conversely, natural sweeteners confer favourable customer perceptions due to their association to a healthier...
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Proteolysis of whey protein isolates in nanoemulsion systems: impact of nanoemulsification and additional synthetic emulsifiers
PublikacjaNanoemulsions are currently of interest in the functional food sector because their small droplet size (100–500 nm) provides a number of potential advantages over conventional emulsions. This study concerned the behavior of nanoemulsions stabilized with whey proteins and two synthetic emulsifiers (Tween 80 and Croduret), and exposed to conditions simulating the human upper gastrointestinal tract. In particular, the effect of synthetic...
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Phytotherapy and food applications from Brassica genus
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Climate Changes in Southeastern Poland and Food Security
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Chlorophylls and their Derivatives Used in Food Industry and Medicine
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Phycobilins and Phycobiliproteins Used in Food Industry and Medicine
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Instrumental techniques used for assessment of food quality
PublikacjaW artykule scharakteryzowano dwie techniki instrumentalne stosowane w ocenie jakości produktów spożywczych, tj. chromatografię gazową w połączeniu z detekcją olfaktometryczną oraz nos elektroniczny. Opisano zasady działania obu technik oraz typowe procedury analityczne stosowane w ocenie zapachu. Ponadto, podano przykłady praktycznego zastosowania obu technik, włącznie z tymi, które wykorzystano w pracowni autorów.
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Chemical, biological and functional aspects of food lipids
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[Chapter] 2. Thermostable enzymes in food processing
PublikacjaW rozdziale przedstawiono charakterystykę termostabilnych hydrolaz glikozydów, izomeraz, transferaz,lipaz i enzymów proteolitycznych w przetwórstwie rozmaitych surowców źywnościowych. Podano przyczyny termostabilności tych enzymów oraz wymieniono korzyści wynikające z ich stosowania.
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The role of lipids in food quality. [Chapter] 9
PublikacjaZawartość lipidów zależy od gatunku i stanu dojrzałości surowców żywnościowych, a ich stabilność od interakcji z innymi składnikami oraz od warunków obróbki i składowania. Przemiany lipidów wpływają na barwę wielu surowców i produktów żywnościowych, szczególnie mięsa, ryb i bezkręgowców morskich a także na ich zapach. Lipidy uczestniczą w tworzeniu reologicznych właściwości produktów mięsnych i rybnych, emulsji, wyrobów piekarskich...
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New analytical sample preparation techniques in food flavour analysis
PublikacjaIn this chapter sample preparation techniques were broadly characterized and their applications in field of food analysis were presented. Usefulness of three extraction methods: SPME, SAFE and SDE for isolation of aroma compounds from complex food matrices was compared. Additionally, requirements for sample preparation methods using in food flavour analysis were detailed.
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Food safety of potato processed in the aspect of acrylamide risk
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Recent advances in reinforced bioplastics for food packaging – A critical review
PublikacjaRecently, diversifying the material, method, and application in food packaging has been massively developed to find more environment-friendly materials. However, the mechanical and barrier properties of the bioplastics are major hurdles to expansion in commercial realization. The compositional variation with the inclusion of different fillers could resolve the lacking performance of the bioplastic. This review summarizes the various...
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ASSESSMENT OF TOXIC EFFECT AND ENDOCRINE POTENTIAL OF FOOD PACKAGES EXTRACTS
PublikacjaIn 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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A standardised static in vitro digestion method suitable for food – an international consensus
PublikacjaSimulated 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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Sample preparation techniques for determination of pesticide residues in food samples
PublikacjaPesticides 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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Bacterial Pathogens in the Food Industry: Antibiotic Resistance and Virulence Factors of Salmonella enterica Strains Isolated from Food Chain Links
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Arabinoxylans: A review on protocols for their recovery, functionalities and roles in food formulations
PublikacjaArabinoxylans (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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Edible dragonflies and damselflies (order Odonata) as human food – A comprehensive review
PublikacjaThe 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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Revealing dynamic changes of the volatile profile of food samples using PTR–MS
PublikacjaVolatile compounds carry valuable information regarding the properties of foodstuffs. Volatiles emitted from food can be used as, for example, indicators of quality, shelf-life, or authenticity. A better understanding of the multitude of transformations which occur during food processing could facilitate the optimisation of production, increase the desirability of food products, and also their wholesomeness. However, as some of...
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Influence of different cultivation systems on bioactivity of asparagus
PublikacjaEvaluation 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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Electrospinning as a useful technique for the encapsulation of living bifidobacteria in food hydrocolloids
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Applications of sample preparation techniques in the analysis of pesticides and PCBS in food
PublikacjaPestycydy 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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Edible black ant Smith (Carebara vidua) as human food – A systematic review
PublikacjaMeeting food security is one of the major global challenges to ensure sufficient supply of food for current and future generations, considering increasing population growth and climate change issues. Consequently, the consumption of edible insects as an alternative food source has recently gained global attention for combating global food insecurity. The present review aims to provide information on the recent progress in consumption...
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Antioxidants: a premature scientific hypothesis that reshuffled the traditional food pyramid
PublikacjaAntioxidants 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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Literature update of analytical methods for biogenic amines determination in food and beverages
PublikacjaBiogenic 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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Effect of gelation and storage conditions on the oxidative stability of microemulsion and nanoemulsion delivery systems
PublikacjaIncreased interest in the use of microemulsion and nanoemulsion delivery systems for medical, cosmetic and food purposes, promotes the development of research on their physical and chemical stability, and the safety of use. Here, we have for the first time evaluated the oxidative stability of linseed oil dispersed in the microemulsion, nanoemulsion, and their gelled systems, stored under different conditions, and compared to the...
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Sample preparation methods used in food flavor analysis
PublikacjaJako, że żywność to skomplikowana matryca, a związki lotne w niej zawarte występują zazwyczaj na poziomie śladowym wymagane jest zastosowanie specjalnej procedury przygotowania próbek. W pracy zostały opisane niektóre metody przygotowywania próbek żywności, które łączą w sobie izolację i wzbogacanie analitów. Wśród opisanych metod znalazły się: PT, SPME, SDME, SBSE oraz SFE.
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QUALITY OF SWEET POTATO AS A RAW MATERIAL FOR FOOD PROCESSING
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Essential and toxic elements in commercial microalgal food supplements
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Advances in Electronic Noses and Tongues for Food Authenticity Testing
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POLISH CONSUMERS’ AWARENESS AND KNOWLEDGE ABOUT FUNCTIONAL FOOD
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Portable Electronic Nose Based on Electrochemical Sensors for Food Quality Assessment
PublikacjaThe 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
PublikacjaThe 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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Sources, properties and suitability of new thermostable enzymes in food processing
PublikacjaW 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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An overview of fermentation in the food industry - looking back from a new perspective
PublikacjaFermentation 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...