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Wyniki wyszukiwania dla: nutrition
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In vitro studies of polyphenols, antioxidants and other dietary indices in kiwifruit (Actinidia deliciosa)
PublikacjaOpisano wyniki badań poziomu protein oraz potencjału przeciwutleniającego w próbkach owoców kiwi, przechowywanych i dojrzewających w atmosferze etylenu ( w ciągu pierwszych 10 dni). Próbki owoców kiwi podzielono (w sposób przypadkowy) na dwie grupy:-próbki nie poddawane obróbce,-próbki poddawane obróbce (dojrzewanie w atmosferze etylenu).W próbkach oznaczano między innymi: wolne cukry, proteiny, polifenole oraz zdolność przeciwutleniającą....
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Methods of Selenium Supplementation: Bioavailability and Determination of Selenium Compounds
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Effects of acute ingestion of caffeinated chewing gum on performance in elite judo athletes
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The effects of different doses of caffeine on maximal strength and strength‐endurance in women habituated to caffeine
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The acute effects of caffeine intake on time under tension and power generated during the bench press movement
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Proteome changes in renal cortex and medulla induced by dietary supplementation with inulin‐type fructans in growing pigs
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Dietary chicory root and chicory inulin trigger changes in energetic metabolism, stress prevention and cytoskeletal proteins in the liver of growing pigs – a proteomic study
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Discrimination of Selected Cold-Pressed and Refined Oils by Untargeted Profiling of Phase Transition Curves of Differential Scanning Calorimetry
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Role of Silicon in Counteracting Cadmium Stress in Pea Plants (Pisum sativum L.): Insights Into Cadmium Binding Mechanisms and Pectin Methylesterase Activity
PublikacjaPurpose: The aim of this study was to investigate the role of silicon (Si) in counteracting a cadmium (Cd) stress to pea plants (Pisum sativum L.) and to identify the mechanism by which Cd is bound within pea roots. Methods: These goals were achieved through (i) a histochemical study of Cd localization in pea roots, (ii) spectrophotometric determination of pectin content and the activity...
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Predicting the Botanical Origin of Honeys with Chemometric Analysis According to Their Antioxidant and Physicochemical Properties
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Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria
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Native wheat, potato and pea starches and their physically modified preparations testedin vitroas the substrates for selectedBifidobacteriumstrains
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Utilization of resistant starch of native tapioca, corn and waxy corn starches and their retrograded preparations byBifidobacterium
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Selected Rheological Properties of RS3/4 Type Resistant Starch
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The effect of temperature during soybean oil hydrogenation on nickel catalyst poisoning by phospholipids.
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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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Content malondialdehyde (MDA) in infant formulae and follow-on formulae
PublikacjaZbadano zawartość dialdehydu malonowego, szkodliwego dla zdrowia produktu oksydacji lipidów, w preparatach do początkowego MP i następnego MN żywienia niemowląt, w mleku ludzkim, nieprzetworzonym mleku krowim oraz w oleju sojowym i rzepakowym - składnikach MP i MN. W preparatach stwierdzono znaczne zawartości MDA, w zależności od stosowanej przez producenta technologii produkcji, sposobu pakowania oraz warunków przechowywania gotowego...
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Antioxidative properties of some vegetable products traditional for diets in Central European diet - short report
PublikacjaBadania nad przeciwutleniającymi właściwościami wybranych warzywnych produktów spożywczych prowadzone były przy użyciu testu ABTS i testu kometkowego. Wykazano, że spośród badanych produktów najwyższą aktywność przeciwutleniającą wykazywał koncentrat buraczany oraz kiszona kapusta. Sok z kiszonej kapusty w badaniach przy użyciu komórek białaczki i testu kometkowego miał zdolność ochrony komórek przed aktywnymi formami tlenu.
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Species - specific detection of the toxic mushrooms Amanita virosa and Amanita verna by PCR amplification of the gpd gene fragment
PublikacjaZaprojektowano dwie pary starterów do reakcji PCR, które umożliwiają gatunkowo specyficzną amplifikację unikalnych fragmentów genów gpd dla dwóch grzybów kapeluszowych: muchomora wiosennego (Amanita verna) i muchomora jadowitego (Amanita virosa).
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Trends in edible vegetable oils analysis. Part B. Application of different analytical techniques
PublikacjaW publikacji przeglądowej przedstawiono najnowsze osiągnięcia w instrumentalnej analizie olejów roślinnych. Dotychczas w ocenie stabilności oksydatywnej stosuje się różne metody analityczne, jednak nie są one wystarczające. Dlatego ciągle istnieje potrzeba rozwoju nowych łączonych technik, które umożliwią lepszą kontrolę jakości olejów. Publikacja przedstawia zarówno techniki przygotowywania próbek do analiz jak i metody instrumentalne...
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Trends in edible vegetable oils analysis. Part A. Determination of different components of edible oils - a review
PublikacjaPrezentowana publikacja przeglądowa omawia aktualne podejście do oznaczania związków zawartych w olejach roślinnych. W ciągu ostatniej dekady zwraca się zdecydowanie większą uwagę na dietę uwzględniając oleje i tłuszcze jako źródła zdrowej energii. Jednym z głównych problemów związanych z tłuszczami są reakcje utleniania, których konsekwencją może być znaczne obniżenie wartości odżywczych olejów roślinnych. Publikacja przedstawia...
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The effect of high pressure and sub-zero temperature on total antioxidant capacity and the content of vitamin C, fatty acids and secondary products of lipid oxidation in human milk
PublikacjaThe objective of this study was to compare of the effects of high pressure of 193 MPa at - 20°C and Low Temperature Long Time pasteurization (LTLT or holder pasteurization, 62,5°C; 30 min) on the content and composition of fatty acids (FAs), concentrations of secondary products of lipid oxidation (TBARS), the total antioxidant capacity (TAC), total vitamin C and ascorbic acid (AsA) content in human milk. It was shown that no significant...
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"Food Oxidants and Antioxidants" Book review
PublikacjaThe book is the 14th title in the CRC series Chemical and Functional Properties of Food Components, edited since 2001 by Zdzisław E. Sikorski. The editor of the book, a professor in the University of Łódź and member of the Polish Academy of Sciences, is an internationally recognized authority in biochemistry and biophysics of reactive oxygen species. In Poland Grzegorz Bartosz has a reputation as the author of his most interesting...
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The influence of selenium addition during germination of Brassica seeds on health-promoting potential of sprouts
PublikacjaThe correlation among selenium uptake, the content of bioactive compounds in sprouts, and biological activities triggered in cultured human cells by sprout extracts was investigated. Seeds of Brassica crops and rye were treated with SeO2 water solution. The selenium levels in sprouts increased from 1.0-4.1 to 53.3-382 μg/g dw with no influence on plant physiology according to the indices used. Neither the composition of glucosinolates...
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3-MCPD: A worldwide problem of food chemistry
Publikacja3-MCPD is a heat-induced food contaminant which has been widely investigated for decades. This paper presents an overview of current knowledge about 3-MCPD including its formation routes, occurrence in various foodstuffs, analytical approach, toxicological aspects and future research perspectives. So far 3-MCPD was determined in its free and bound form in thermally-treated foods, edible oils and fats, and infant foods including...
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Methods of selenium supplementation. Bioavability and determination of selenium compounds
PublikacjaIn This paper the method of supplementation of selenium in the environment and analytical methods of determining selenium were described
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Deep eutectic solvents for the food industry: extraction, processing, analysis, and packaging applications – a review
PublikacjaFood factories seek the application of natural products, green feedstock and eco-friendly processes, which minimally affect the properties of the food item and products. Today, water and conventional polar solvents are used in many areas of food science and technology. As modern chemistry evolves, new green items for building eco-friendly processes are being developed. This is the case of deep eutectic solvents (DESs), named the...
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Microbial risks in mild hot smoking of fish
PublikacjaGorące wędzenie ryb w łagodnych warunkach, w temperaturze nie przekraczającej 65 stopni Celsjusza wewnątrz ryby i przy niskiej zawartości soli w mięsie tylko częściowo inaktywuje bakterie chorobotwórcze oraz w niewystarczającym stopniu hamuje wzrost drobnoustrojów podczas przechowywania produktu. Wymagane bezpieczeństwo można osiągnąć tylko w przypadku bardzo świeżego surowca i wysokiej higieny podczas jego przetwarzania oraz przechowywania...
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Hyperbaric Storage at Subzero Temperature – the Effect on the Shelf-Life and Selected Quality Characteristics of Raw Pork Sausages
PublikacjaThe aim of this study was to determine the microbiological stability and changes occurring in selected physicochemical properties of raw pork sausages during hyperbaric storage at subzero temperature (HS-ST). It was shown that storage at moderate pressures (up to 111 MPa) led to a reduction in microbial populations. After 21 days of storage under these conditions, no microorganisms were detected in the samples. Additionally, the...
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Membrane distillation assisting food production processes of thermally sensitive food liquid items: a review
PublikacjaPhysical separation technologies have become important tool for processing in the current food manufacturing industries, especially for the products containing bioactive compounds thanks to their health benefits in costumers. As for the processing of bioactive food ingredients implies the implementation of integrated systems oriented to their separation, fractionation, and recovery. In this field, membrane distillation (MD), which...
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The biological role of prolyl oligopeptidase and the procognitive potential of its peptidic inhibitors from food proteins
PublikacjaProlyl 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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The comparison of betalain composition and chosen biological activities for differently pigmented prickly pear (Opuntia ficus-indica) and beetroot (Beta vulgaris) varieties
PublikacjaBetalains are a group of plant originated pigments with chemopreventive potential. The aim of this study was to relate the composition of betalains and chosen biological activities (antioxidant, cytotoxic, anti-genotoxic and influence on enzymatic activities) for extracts from differently pigmented varieties of prickly pear (yellow, orange and red) and beetroot (white and red). The assumption was that phytocomplexes of tested varieties...
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Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models?
PublikacjaDuring the last decade, there has been a growing interest in understanding food's digestive fate in order to strengthen the possible effects of food on human health. Ideally, food digestion should be studied in vivo on humans but this is not always ethically and financially possible. Therefore, simple in vitro digestion models mimicking the gastrointestinal tract have been proposed as alternatives to in vivo experiments. Thus,...
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Changes in enzymatic activity of fish and slaughter animals meat after high pressure treatment at subzero temperatures
PublikacjaThe aim of this study was to determine changes in the activity of proteolytic enzymes and transglutaminase of fish and mammal meat after pressurization at subzero temperatures. The activity was measured at the optimal pHs determined for enzymes from particular types of tested meat. It was found that increasing the pressure in the range of 60–193 MPa, did not change significantly the activity of acidic proteases of cod flesh, while...
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Higher Absorption of Vitamin C from Food than from Supplements by Breastfeeding Mothers at Early Stages of Lactation
PublikacjaThe aim of the present study was to determine the effect of vitamin C supply in the diet of lactating women on vitamin C concentra¬tions in human milk (n = 97) sampled at different stages of lactation. Vitamin C levels were measured by liquid chromatography. Dietary intake of vitamin C was determined based on 3-day food dairies kept by breastfeeding mothers. Maternal dietary intakes of vitamin C from natural sources on lactation...
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Kombucha from alternative raw materials – The review
PublikacjaNowadays, people's awareness about the role of diet in maintaining well-being and good health has increased. Consumers expect that the products not only provide them with essential nutrients but will also be a source of biologically active substances, which are beneficial to their health. One of the "healthy trends," which has appeared among the consumers worldwide is kombucha, a tea drink with high antioxidant potential, obtained...
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Membrane separation processes for the extraction and purification of steviol glycosides: an overview
PublikacjaSteviol glycosides (SGs), as natural sweeteners from Stevia rebaudiana, are currently employed for replacing sugar and its derivatives in several food products and formulations. Such compounds play an essential role in human health. Their usage provides a positive effect on preventing diseases related to sugar consumption, including diabetes mellitus, cancer, and lipid metabolism disorders. The traditional extraction of SGs is...
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Calcium in Gluten-Free Life: Health-Related and Nutritional Implications
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Nutritional value, protein and peptide composition of edible cricket powders
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The effect of processing on the nutritional value and toxicity of foods. Chapter 13
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Canrea Journal: Food Technology, Nutritions, and Culinary Journal
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Nutritional Implications of Bariatric Surgery on Pregnancy Management—A Narrative Review of the Literature
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Nutritional Status and the Outcomes of Endoscopic Stenting in Benign and Malignant Diseases of Esophagus
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Quality and nutritional properties of corn snacks enriched with nanofiltered whey powder
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Nutritional status and food choices among first year medical students
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The Nutritional Value and Biological Activity of Concentrated Protein Fraction of Potato Juice
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Anticarcinogenic and antioxidant activities of leaves and flowers hydroalcoholic extracts of Nerium oleander L.: PCA analysis and phytochemical content by FTIR spectroscopy
PublikacjaAims: The aim of this work is the evaluation the anticarcinogenic effect on HT29 cancer cells lines and antioxidant effect of three extracts from different morphological parts (leaves (LE), pink flowers (PFE) and white flowers (WFE)) of Nerium oleander lin. Methods: This research provides the anticarcinogenic activity of extracts from N. oleander white flowers. Principal Component Analysis (PCA) was applied to estimate the relationship...
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The exploitation of anticarcinogenic potential of white cabbage to improve nutritional value of meat products
PublikacjaBadania dotyczyły wykorzystania zalet składników kapusty białej w celu opracowania technologii wytwarzania wyrobów mięsnych wzbogaconych w związki przeciwrakotwórcze a zatem o poprawionej wartości żywieniowej. Wybór warzywa wynikał zarówno z środkowoeuropejskiej tradycji spożywania kapusty z daniami mięsnymi jak i badań modelowych wskazujących na technologiczne i zdrowotne zalety skojarzenia tego warzywa z mięsem.
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The impact of cultivation systems on the nutritional and phytochemical content, and microbiological contamination of highbush blueberry
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Nutritional management in critically ill patients with COVID-19: a retrospective multicentre study
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