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Current Research in Food Science
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JOURNAL OF FOOD COMPOSITION AND ANALYSIS
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Journal of Food Distribution Research
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MOLECULAR NUTRITION & FOOD RESEARCH
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ITALIAN JOURNAL OF FOOD SCIENCE
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LWT-FOOD SCIENCE AND TECHNOLOGY
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TRENDS IN FOOD SCIENCE & TECHNOLOGY
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Kierunek Wod-Kan
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Food Bioscience
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Pinus Species as Prospective Reserves of Bioactive Compounds with Potential Use in Functional Food—Current State of Knowledge
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Applications of Cannabis Sativa L. in Food and Its Therapeutic Potential: From a Prohibited Drug to a Nutritional Supplement
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Bioactive compounds of potato (Solanum tuberosum L.) juice: from industry waste to food and medical applications
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Biological Activity and Antibiofilm Molecular Profile of Citrus aurantium Essential Oil and Its Application in a Food Model
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Titanium Dioxide Nanoparticles in Food and Personal Care Products—What Do We Know about Their Safety?
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Agri-food waste biosorbents for volatile organic compounds removal from air and industrial gases – A review
PublikacjaApproximately 1.3 billion metric tons of agricultural and food waste is produced annually, highlighting the need for appropriate processing and management strategies. This paper provides an exhaustive overview of the utilization of agri-food waste as a biosorbents for the elimination of volatile organic compounds (VOCs) from gaseous streams. The review paper underscores the critical role of waste management in the context of a...
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Environmental impacts of food waste management technologies: A critical review of life cycle assessment (LCA) studies
PublikacjaFood waste is a serious global problem. Therefore, it is essential to reduce food waste and adopt recycling strategies to minimize its environmental impacts. However, conventional waste disposal methods emit harmful gases such as dioxin, CH4, N2O, and NH3, which contaminate the air and water resources. This work reviews the environmental consequences of food waste based on lifecycle assessment (LCA) techniques using methods such...
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Extraction pathways and purification strategies towards carminic acid as natural-based food colorant: A comprehensive review
PublikacjaAs a current trend of fabricating healthier products, food manufacturing companies seek for natural-based food colorant aiming to replace the synthetic ones, which apart from meeting sensorial and organoleptic aspects, they can also act as health promoters offering additional added value. Carminic acid is a natural based food colorant typically found in several insect taxa. However, there are current approaches which pursue the...
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Assessment of ecotoxicity and total volatile organic compound (TVOC) emissions from food and children's toy products
PublikacjaThe development of new methods for identifying a broad spectrum of analytes, as well as highly selective tools to provide the most accurate information regarding the processes and relationships in the world, has been an area of interest for researchers for many years. The information obtained with these tools provides valuable data to complement existing knowledge but, above all, to identify and determine previously unknown hazards. Recently,...
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Food Classification from Images Using a Neural Network Based Approach with NVIDIA Volta and Pascal GPUs
PublikacjaIn the paper we investigate the problem of food classification from images, for the Food-101 dataset extended with 31 additional food classes from Polish cuisine. We adopted transfer learning and firstly measured training times for models such as MobileNet, MobileNetV2, ResNet50, ResNet50V2, ResNet101, ResNet101V2, InceptionV3, InceptionResNetV2, Xception, NasNetMobile and DenseNet, for systems with NVIDIA Tesla V100 (Volta) and...
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Does being socially good save firms from bankruptcy? A systematic literature review and bibliometric analysis
PublikacjaThe purpose of the review was to find out, does being responsible saves firms from bank-ruptcy? What is the relationship between corporate social responsibility and default risk? What meth-ods and measures are used in the literature to evaluate this relationship? And what is the theoretical underpinning of the studies? Moreover, to explore what are the gaps for future work, Web of Science and Scopus databases were utilised to obtain...
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Metal-Organic Frameworks-Based Sensors for the Detection of Toxins in Food: A Critical Mini-Review on the Applications and Mechanisms
PublikacjaUsing scientific technologies to detect toxins in food is significant to prevent food safety problems and protect people’s health. Recently, the rise of sensors has made rapid, efficient, and safe detection of food toxins possible. One of the key factors impacting the sensor’s performance is the nanomaterials employed. Metal-organic frameworks (MOFs), with high specific surface area, tunable composition, porous structure, and flexible...
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The innovative exploitation of Brassica vegetables in the production of quality food for health. From lab bench to field and fork.
PublikacjaThe specific chemical composition of vegetables belonging to Brassicaceace , as regard both nutrients and non-nutrients, renders them particularly suitable for the health food production chain. The ability of these plants to accumulate heavy metals may be utilised for phytoremediation of arable soils, but also as a vehicle to fortify foods in micronutriens such as selenium. The bioactive organosulfur compounds, especially glucosinolates...
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Social enterprises as a fertile ground for reducing social and economic exclusion - good practice examples from Poland
PublikacjaThe work briefly outlines the two dimensions of value generated by social enterprises to the economy and society. This is done in reference to the social cooperatives in Poland that are good examples of social enterprises according to EMES indicators
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Simultaneous grouping and ranking with combination of SOM and TOPSIS for selection of preferable analytical procedure for furan determination in food
PublikacjaNovel methodology for grouping and ranking with application of self-organizing maps and multicriteria decision analysis is presented. The dataset consists of 22 objects that are analytical procedures applied to furan determination in food samples. They are described by 10 variables, referred to their analytical performance, environmental and economic aspects. Multivariate statistics analysis allows to limit the amount of input...
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Katarzyna Wojan dr hab.
OsobyDoktor habilitowany nauk humanistycznych w zakresie językoznawstwa; rusycystka i fennistka; profesor uczelni w Instytucie Skandynawistyki i Fennistyki Uniwersytetu Gdańskiego; w latach 2016–2019 pełniła funkcję kierownika Pracowni Języka, Kultury i Gospodarki Finlandii; założycielka i kierownik Pracowni Leksykograficzno-Bibliograficznej oraz Pracowni Języka Fińskiego na Wydziale Filologicznym UG. Autorka i współautorka ponad 200...
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Determination of the total number of microorganisms in a model food product preserved by CS-2a and CS-2b.
Dane BadawczeThe dataset contains the results of determination of the total number of microorganisms in a model food product after the use of the innovative preservatives: CS-2a and CS-2b and control (K) after seven days of refrigerated storage of the product. The test was performed using the surface inoculation method.
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Experimental examination and modification of chip suction system in circular sawing machine
PublikacjaThe article presents the results of experimental examination of the wood chip suction system in the existing sliding table saw before and after its modifi cation. The studies focused on the extraction hood of the mentioned system. The methodical experimental research of the pressure distribution inside the hood during wood chip removal for the selected rotational speed of saw blades of 3500 and 6000 min-1 with a diameter of 300...
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Acta Scientiarum Polonorum Seria Silvarum Colendarum Ratio et Industria Lignaria
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Editorial: Food/Diet Supplements From Natural Sources: Current Status and Future Challenges From a Pharmacological Perspective
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Correlational nutritional relationships and interactions between expansive holoparasite Orobanche laxissima and woody hosts on metal-rich soils
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White Clover (Trifolium repens L.) Cultivation as a Means of Soil Regeneration and Pursuit of a Sustainable Food System Model
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Antioxidant potential, mineral composition and inhibitory effects of conifer needle extract on hyaluronidase - prospects of application in functional food
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Occurrence of antibiotic resistance among Enterobacterales isolated from raw and ready-to-eat food – phenotypic and genotypic characteristics
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Mother’s Milk Microbiome Shaping Fecal and Skin Microbiota in Infants with Food Allergy and Atopic Dermatitis: A Pilot Analysis
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A novel approach to enhance high optically active L-lactate production from food waste by landfill leachate
PublikacjaThe recycling of food waste (FW) through anaerobic fermentation into lactic acid (LA), with two isomers L-LA and D-LA, aligns with the principles of a bio-based circular economy. However, FW fermentation is often limited by competing pathways, acidification inhibition, and trace metals deficiency. This study investigates the introduction of landfill leachate, containing buffering agents (ammonia) and trace metals, into FW fermentation....
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The Influence of Co-Fermentation of Agri-Food Waste with Primary Sludge on Biogas Production and Composition of the Liquid Fraction of Digestate
PublikacjaEnergy self-sufficiency is a current trend in wastewater treatment plants. This effect can be achieved by increasing the production of electricity from biogas and by reducing energy consumption for technological processes. One idea, in line with the circular economy concept, is the use of waste rich in organic matter as co-substrates for the fermentation process. The aim of this study was to determine the effect of waste co-fermentation...
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Canned food as a source of bisphenol a (BPA) exposure - estimation of consumption among young women from Gdansk, Poland
PublikacjaBisfenol A (BPA) jest organicznym związkiem endokrynnie czynnym , który modyfikuje pracę hormonów prowadząc do niekorzystnych dla zdrowia skutków. BPA jest substancją stabilizującą chlorek poliwinylu- jednego z najczęściej stosowanych polimerów plastików, wykorzystywanego w produkcji powszechnie używanych produktów, w tym opakowań, plastikowych butelek, zabawek, papieru paragonowego; używany jest także w produkcji żywic epoksydowych...
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Qualitative analysis of phospholipids and their oxidised derivatives – used techniques and examples of their applications related to lipidomic research and food analysis
PublikacjaPhospholipids (PLs) are important biomolecules that not only constitute structural building blocks and scaffolds of cell and organelle membranes, but also play a vital role in cell biochemistry and physiology. Moreover, dietary exogenous PLs are characterized by high nutritional value and other beneficial health effects, which are confirmed by numerous epidemiological studies. For this reason, PLs are of high interest in lipidomics...
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Ammonia amendment promotes high rate lactate production and recovery from semi-continuous food waste fermentation
PublikacjaIn this study, a reliable approach using ammonia nitrogen was proposed to increase lactate production during semi-continuous food waste (FW) fermentation under mesophilic conditions. Both free ammonia nitrogen (FAN) and ammonium ion (NH4+-N) were present in mesophilic reactors, with a wide FAN/NH4+-N ratio variation due to the intermittent pH control. The investigation of responsible mechanisms revealed that the increased production...
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Comparative assessment of two extraction procedures for determination of bioactive compounds in some berries used for daily food consumption
PublikacjaTwo extractions with methanol and water were used to determine the antioxidant and binding properties of some berries as a supplement to food. Fluorometry, FTIR spectra and radical scavenging assays were used for characterisation of bioactive compounds (polyphenols, flavonoids, flavanols and tannins) and the levels of their antioxidant activities (AAs). The contents of bioactive compounds and AAs in water and methanol polyphenol...
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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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Zaufanie do marek jako mediator pomiędzy postrzeganym ryzykiem i skłonnością do elektronicznego word-of-mouth
PublikacjaRozwój Internetu oraz dostęp konsumentów do mediów społecznościowych wpływają na ich zaangażowanie on-line. Odzwierciedla to również sposób, w jaki konsumenci wyrażają opinie o markach i produktach w Sieci. Celem ankiety było zbadanie wpływu postrzeganego ryzyka i zaufania do marki na skłonność konsumentów do electronic word-of-mouth (eWOM). Ponadto, autorzy zbadali rolę zaufania do marki jako mediatora w relacji między postrzeganym...
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COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
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Eksploatacja ujęcia wód podziemnych w warunkach nieciągłości warstw wodo-nośnych na przykładzie ujęcia Lipce.**2003, 111 s.+11 zał. 27 rys. 26 tab. bibliogr. 66 poz. Rozprawa doktorska /28.02.2003/ Wydz. Bud. Wod. i Inż. Środ. Promotor: dr hab.inż. Kazimierz Burzyński.
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Study on products of enzymatic hydrolysis of pulp from poplar wood (Populus alba L.) Badanie produktów hydrolizy enzymatycznej masy celulozowej pozyskanej z drewna topoli (Populus alba L.)
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Energy, water detailed usage. Living lab testing for sustainable urban food-water-energy cycle.
Dane BadawczeData set contains detailed, continuous measurements of the usage of water and electrical energy (AC power) in an experimental facility set up in a scientific laboratory (Laboratorium im. B.Niemkiewicza) at the Faculty of Mechanical Engineering and Ocean Technology of the Gdansk University of Technology. The test bed was established in co-operation...
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Agnieszka Bartoszek-Pączkowska prof. dr hab. inż.
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Protective effect of lysostaphin from Staphylococcus simulans against growth of Staphylococcus aureus in milk and some other food products
PublikacjaZbadano skuteczność hamowania rozwoju Staphylococcus aureus w mleku, mięsie wieprzowym i majonezie lizostafyną uzyskaną przez ekspresję genu enzymu ze Staphylococcus simulans w komórkach Escherichia coli. Przeprowadzone eksperymenty wykazały znaczący wpływ lizostafyny na ograniczenie rozwoju Staphylococcus aureus.
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Assessing Food Insecurity and Its Drivers among Smallholder Farming Households in Rural Oyo State, Nigeria: The HFIAS Approach
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Effects of pregelatinized waxy maize starch on the physicochemical properties and stability of model low-fat oil-in-water food emulsions
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