325 results match your criteria Acta scientiarum polonorum. Technologia alimentaria[Journal]


The relationship between serum uric acid concentration and cardiovascular risk factors in normotensivepostmenopausal women with dyslipidemia.

Acta Sci Pol Technol Aliment 2020 Jan-Mar;19(1):123-131

Department of Bromatology, Poznan University of Medical Sciences, Poland.

Background: According to the latest recommendation for patients with hyperuricemia and high cardiovascular risk, the serum uric acid (SUA) concentration should be lower than 5 mg/dL (<298 μmol/L). Additionally, studies have shown that SUA concentration in participants with hyperuricemia correlates with some dietary factors. The aim of this study was to assess the relationship between SUA concentration and some cardiovascular risk factors. Read More

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http://dx.doi.org/10.17306/J.AFS.0740DOI Listing

Polymorphism of TAS2R3, TAS2R5, TAS2R19, and TAS2R50 genes and bitter food intake frequency inelderly woman.

Acta Sci Pol Technol Aliment 2020 Jan-Mar;19(1):109-122

Poznan University of Life Sciences, Poland.

Background: Taste sensitivity is one of the most important biological determinants of food choice. Polymorphisms within the bitter taste receptor genes TAS2R3 (rs765007), TAS2R5 (rs2234012), TAS2R19 (rs10772420), and TAS2R50 (rs1376251) may affect bitter taste sensitivity and thus food choices and thereby metabolic biomarkers in blood. The aim of this study was to investigate associations between selected TAS2Rs  single nucleotide polymorphisms (SNPs) and the choice of the most popular bitter food items in    a Polish population, BMI and blood biomarkers in elderly women. Read More

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http://dx.doi.org/10.17306/J.AFS.0729DOI Listing

The effect of the genetic origin of hens on selected egg traits.

Acta Sci Pol Technol Aliment 2020 Jan-Mar;19(1):101-107

Institute of Animal Sciences and Fisheries, Siedlce University of Natural Sciences and Humanities, Poland.

Background: Eggs have been considered an important component of the human diet for centuries. There is currently a wide assortment of eggs available to consumers, varying in terms of weight (from S to XL), housing system (0 to 3), diet, packaging, etc. Although the egg’s nutritional value is most important to consumers, their perceptions are unfortunately generally based not on facts, but on popular opinion. Read More

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http://dx.doi.org/10.17306/J.AFS.0757DOI Listing

The physicochemical, texture hardness and sensorial properties of ultrafiltrated low-fat cheese containinggalactomannan and novagel gum.

Acta Sci Pol Technol Aliment 2020 Jan-Mar;19(1):83-100

Department of Biology, Islamic Azad University, Tehran, Iran.

Background: Today’s demand for low-fat dairy products, especially cheeses with favorable qualitative properties such as high-fat cheese, has increased. The main goals of this research are to optimize the textural hardness properties of ultrafiltrated, low-fat cheese (7–9%), to investigate the possibility of its production with various concentrations of galactomannan and novagel (0.1–0. Read More

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http://dx.doi.org/10.17306/J.AFS.0685DOI Listing

The effects on the quality of poultry meat of supplementing feed with zinc-methionine complex.

Acta Sci Pol Technol Aliment 2020 Jan-Mar;19(1):73-82

Department of Food Gastronomy and Food Hygiene, Warsaw University of Life Sciences - SGGW, Poland.

Background: Recently, an increase in the consumption of poultry meat has been observed Worldwide. This is related to the growing production of this kind of meat. Intensive poultry meat production affects the level of bird welfare and meat quality. Read More

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http://dx.doi.org/10.17306/J.AFS.0756DOI Listing

Encapsulation of oleoresins for salt reduction in food.

Acta Sci Pol Technol Aliment 2020 Jan-Mar;19(1):57-71

Escola Superior de Hotelaria e Turismo do Estoril (ESHTE), Estoril, Portugal.

Background: In our study, oleoresins were explored for their ability to replace the original ground spice and herbs with a standardized taste and aroma, and mask the salt reduction. In order to protect taste and aroma oleoresins from high temperature, and to improve their solubility in food matrices, encapsulation with inulin and maltodextrin was carried out from two mixtures of oleoresins using two drying processes (spray and freeze drying), thus allowing it to be used as an additive to reduce salt for convenience in the food industry.

Methods: The oleoresins experiment was conducted with two mixtures to apply to meat and fish. Read More

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http://dx.doi.org/10.17306/J.AFS.0772DOI Listing

Jamelão capsules containing bioactive compounds and its aplication in yoghurt.

Acta Sci Pol Technol Aliment 2020 Jan-Mar;19(1):47-56

Maringá State University, Maringa, Brazil.

Background: Jamelão fruit (Syzygium cumini), has recently attracted interest as a functional food for being rich in anthocyanins, which has antioxidant power, attractive color and stability in high acid foods.

Methods: Samples of yoghurt with jamelão capsules obtained through the gelling process with sodium alginate solution and bioactive yoghurt (control + capsules) were evaluated. The samples were evaluated for composition, microbial viability, the stability on the anthocyanic pigments and its antioxidant activity. Read More

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http://dx.doi.org/10.17306/J.AFS.0744DOI Listing

The effect of osmotic dehydration on the polyphenols content in onion.

Acta Sci Pol Technol Aliment 2020 Jan-Mar;19(1):37-45

Łódź University of Technology, Poland.

Background: The onion is one of the most popular vegetables in the world, often used in the food industry. The purpose of this work was to determine the effect of osmotic dehydration of onions after storage in solutions containing various amounts of sucrose and sodium chloride on the course of osmoconcentration and the level of polyphenols in the dehydrated vegetables. The results could be useful to define the dehydration conditions under which a product retains the highest content of these health-promoting substances. Read More

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http://dx.doi.org/10.17306/J.AFS.0766DOI Listing

Evaluation of the antioxidant activity and phenolic content of Chinese quince (Pseudocydonia sinensisSchneid.) fruit.

Acta Sci Pol Technol Aliment 2020 Jan-Mar;19(1):25-36

Department of Technology and Quality of Plant Products, Slovak University of Agriculutre in Nitra, Slovakia.

Background: Neglected and underutilized plant species could serve as a valuable source of natural bioactive compounds. The objective of this study was to evaluate the biological activity of Chinese quince (Pseudocydonia sinensis Schneid) genotypes of Ukrainian and Slovak origin.

Methods: The content of the total antioxidant activity (DPPH method and molybdenum reducing antioxidant power), total polyphenol, flavonoid and phenolic acid compounds in the pulp and peel of Chinese quince were compared across five genotypes from Slovakia and three from Ukraine. Read More

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http://dx.doi.org/10.17306/J.AFS.0738DOI Listing

Allergenic properties of Polish nectar honeys.

Acta Sci Pol Technol Aliment 2020 Jan-Mar;19(1):15-24

Diagnostics and Treatment Center for Allergy SNOZ Alergologia Plus in Poznań, Poland.

Background: Small amounts of protein can be found in honey, including well known allergen sources, such as plant pollen and honeybee secretions. Despite this, there are few case reports describing allergic reactions following the consumption of honey. The aim of this study was to examine the allergenic properties of nectar honey collected throughout the entire beekeeping season from different provinces in Poland. Read More

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http://dx.doi.org/10.17306/J.AFS.0750DOI Listing

Optimization of the ultrasound-assisted extraction of polyphenol, mangiferin, and its antioxidant expressionin mango peel (Mangifera indica) using response surface methodology.

Acta Sci Pol Technol Aliment 2020 Jan-Mar;19(1):5-14

Facultad de Ciencias, Universidad Nacional de Colombia, Medellín, Antioquia, Colombia.

Background: Emerging extraction techniques for bioactive compounds have been cataloged as efficient and cost effective compared to conventional ones. The objective of this research was to define the time and temperature that will guarantee a higher mangiferin content and antioxidant potential in Colombian Criollo mango peel through Ultrasound Assisted Extraction (UAE).

Methods: To find the optimal extraction conditions, response surface methodology was used, proposing a 32 factorial experimental design having as response variables the content of mangiferin and total phenols, and the antioxidant activity measured through ABTS and ORAC techniques. Read More

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http://dx.doi.org/10.17306/J.AFS.0733DOI Listing

Quality assessment of experimental cookies enriched with freeze-dried black chokeberry.

Acta Sci Pol Technol Aliment 2019 Oct-Dec;18(4):463-471

Poznań University of Economics and Business, Poland.

Background: The present work was designed to evaluate the influence of incorporating freeze-dried black chokeberry powder on the chemical composition, antioxidant activity and sensory properties of cookies.

Methods: The content of fat, water, total ash, protein and directly reducing sugars, total phenolic content (TPC), DPPH radical scavenging activity, and reducing power (FRAP) was determined in cookies containing a 5, 10 and 15% freeze-dried black chokeberry and control sample. Enriched cookies were prepared by replacing the dough with freeze-dried black chokeberry powder on a weight basis. Read More

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http://dx.doi.org/10.17306/J.AFS.0686DOI Listing

The antioxidant potential of flesh, albedo and flavedo extracts from different varieties of grapefruits.

Acta Sci Pol Technol Aliment 2019 Oct-Dec;18(4):453-462

Pomeranian Medical University in Szczecin, Poland.

Background: The supplementation of antioxidants, in particular those of plant origin, may help to prevent the development of diseases caused by oxidative stress. Therefore, it is important to study plants for their antioxidant contents. Up to now, only a few reports on the antioxidant activity of different varieties and parts of grapefruit have been published. Read More

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http://dx.doi.org/10.17306/J.AFS.0731DOI Listing

Substitution of semolina durum with common wheat flour in egg and eggless pasta.

Acta Sci Pol Technol Aliment 2019 Oct-Dec;18(4):439-451

University of Life Sciences in Lublin, Poland.

Background: The aim of the study was to determine the possibility of full or partial replacement of durum semolina with cheaper common wheat flour to obtain high-quality pasta. It also examined whether the addition of eggs could minimize qualitative changes in these products.

Methods: In eggless, one-egg and two-egg pasta, semolina durum was substituted with common wheat flour to a degree of between 0–100%. Read More

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http://dx.doi.org/10.17306/J.AFS.0722DOI Listing

Effect of rice bran oil addition on the oxidative degradation and fatty acid composition of soybean oil during heating.

Acta Sci Pol Technol Aliment 2019 Oct-Dec;18(4):427-438

Bangladesh Council of Scientific and Industrial Research Laboratories, Rajshahi, Bangladesh.

Background: Rice bran oil (RBO) contains significant amounts of micronutrients (oryzanol, tocotrienol, tocopherol, phytosterols etc.) that impart a high resistance to thermal oxidation of the oil. The high oxidative stability of RBO can make it a preferred oil to improve the oxidative and flavor stabilities of other oils rich in PUFAs. Read More

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http://dx.doi.org/10.17306/J.AFS.0694DOI Listing

Characterization of Staphylococcus aureus isolated from tilapia and utensils used in the commerciali- zation of tilapia in the street markets of a semi-arid Brazilian municipality.

Acta Sci Pol Technol Aliment 2019 Oct-Dec;18(4):413-425

Federal University of Sãn Francisco Valley (UNIVASF), Pernambuco, Brazil.

Background: The production and commercialization of tilapia (Oreochromis niloticus) is fundamentally important to the semi-arid region of northeastern Brazil. In this region, one of the main forms of commercialization occurs in street markets (fairs). A high incidence of methicillin-resistant Staphylococcus aureus (MRSA) strains was previously detected in different food-related environments in Brazil. Read More

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http://dx.doi.org/10.17306/J.AFS.0727DOI Listing

Comparison of 2° and 10° standard observers used with C and D65 illuminants in measurements of colour in raw minced pork loin.

Acta Sci Pol Technol Aliment 2019 Oct-Dec;18(4):399-411

West Pomeranian University of Technology, Szczecin, Poland.

Background: Colour measurement plays a key role in assessing the quality of pork meat. However, relatively little research has been conducted on the standard observer, one of the several factors influencing colour parameters. Therefore, in this study we examine the usefulness of 2° and 10° standard observers in combination with C and D65 illuminants for pork colour measurement, based on CIELAB and CIELCh systems. Read More

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http://dx.doi.org/10.17306/J.AFS.0712DOI Listing

Soft white cheese ripening using bacterial protease enzyme.

Acta Sci Pol Technol Aliment 2019 Oct-Dec;18(4):385-397

Agricultural Research Centre, Giza, Egypt.

Background: Microbial proteases are the most important enzymes in the industry, accounting for 60% of total enzyme sales in the world. The proteases of lactic acid bacteria (LAB) have received special attention because of their importance in the food and dairy industry.

Methods: The crude extract and purified protease enzyme produced from an isolated bacte- rial strain identified as Lactobacillus plantarum were used in the ripening and flavor improvement of soft white cheese (Domiati-type). Read More

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http://dx.doi.org/10.17306/J.AFS.0665DOI Listing

The concept of using bacteriophages to improve the microbiological quality of minimally processed foods.

Acta Sci Pol Technol Aliment 2019 Oct-Dec;18(4):373-383

Warsaw University of Life Sciences - SGGW, Poland.

Phages were discovered relatively recently – at the turn of the 19th and 20th centuries. The idea of using bacteriophages for therapeutic purposes was promoted by d’Herelle, who conducted the first successful experiments with prokaryotic viruses. Works of contemporary scientists on phage therapy were, however, halted due to the discovery of penicillin by Alexander Fleming in 1928. Read More

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http://dx.doi.org/10.17306/J.AFS.0695DOI Listing

The effects of the addition of starter cultures and stevioside on technological low-fat fermented sherbet ice-cream without sugar.

Acta Sci Pol Technol Aliment 2019 Oct-Dec;18(4):361-371

Department of Applied Biotechnology, ITMO University. Saint Petersburg, Russia.

Background: The maintenance and strengthening of public health and the prevention of diseases associated with the malnutrition of children and adults is an urgent and acute problem facing the population of the whole world. Diabetes type 2 has become a serious problem for modern medicine. This disease is widespread throughout the world among children and adolescents. Read More

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http://dx.doi.org/10.17306/J.AFS.0724DOI Listing

The effects of camel milk powder on the stability and quality properties of processed cheese sauce.

Acta Sci Pol Technol Aliment 2019 Oct-Dec;18(4):349-359

National Research Centre, Giza, Egypt.

Background: Camel milk contains all the essential nutrients as cow’s milk, and has potential beneficial nutritive properties. The drying process has a little effect on the surface composition of milk powders. The use of camel milk powder in the manufacture of processed cheese could produce a product with special functional properties. Read More

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http://dx.doi.org/10.17306/J.AFS.0645DOI Listing

In vitro antifungal, antibacterial activities and nutritional value of nine Cameroonian edible vegetables.

Acta Sci Pol Technol Aliment 2019 Jul-Sep;18(3):333-341

Department of Biochemistry and Molecular Biology, University of Buea, Cameroon.

Background: The high medicinal potential of plants, including edible vegetables, is well documented. Vegetables can afford significant health benefits to consumers, depending on their medicinal properties and nutritional value. This study analysed the antimicrobial activity and nutrient contents of nine commonly consumed Cameroonian vegetables and spices for which such information is at present limited. Read More

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http://www.food.actapol.net/volume18/issue3/abstract-10.html
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http://dx.doi.org/10.17306/J.AFS.0664DOI Listing
March 2020
7 Reads

Effects of exercise and stevia on renal ischemia/reperfusion injury in rats.

Acta Sci Pol Technol Aliment 2019 Jul-Sep;18(3):317-332

Department of Medical Physiology, Faculty of Medicine, Mansoura University, Egypt.

Background: The present work was designed to study the effects of methanolic stevia extracts and aerobic exercise and combination of both on renal I/R injury in male rats.

Methods: 60 adult male Sprague-Dawley rats were subdivided into five equal groups as sham, control, exercise, stevia, and stevia plus exercise group. After 5 weeks of exercise and stevia, animals were exposed to 45 min of left renal ischemia and right nephrectomy followed by reperfusion. Read More

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http://dx.doi.org/10.17306/J.AFS.0652DOI Listing
March 2020
1 Read

An evaluation of the mechanical and sensory characteristics of selected foodstuffs for senior citizens.

Acta Sci Pol Technol Aliment 2019 Jul-Sep;18(3):305-315

Department of Food Quality and Safety Management, Poznań University of Life Sciences, Poland.

Background: The population of Poland is one of the fastest ageing communities in Europe. Due to people’s ageing it is necessary to adapt the daily diet to these consumers’ requirements. The potential producers of food for senior citizens must allow for elderly people’s possibilities to consume meals (the structural aspect) and their nutritional needs. Read More

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http://dx.doi.org/10.17306/J.AFS.0655DOI Listing

The dynamics of oxidative changes in selected fats during the frying of French fries.

Acta Sci Pol Technol Aliment 2019 Jul-Sep;18(3):293-303

Department of Chemistry, Cracow University of Economics, Poland.

Background: An analysis of the changes in the quality of edible fats used in the process of frying food products is a crucial issue for both food safety and consumer health. The purpose of this paper is to compare the dynamics of oxidation of selected fats during the frying of French fries at a temperature of 180°C, in an open and closed vessel.

Methods: The subject of the study was the following frying media: rapeseed oil, coconut oil, frying fat and lard, for which characteristic numbers, fatty acid profile and oxidisability were determined. Read More

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http://dx.doi.org/10.17306/J.AFS.0675DOI Listing

Nanotechnology for enhancing the production of meat-like flavour from enzymatic hydrolyzed soybean protein isolate.

Acta Sci Pol Technol Aliment 2019 Jul-Sep;18(3):279-292

Chemistry of Flavour and Aroma Department, National Research Centre, Cairo, Egypt.

Background: Enzymatic hydrolyzed vegetable proteins have been recommended as safe precursors of pro- cess flavours. However, the degree of hydrolysis limits their production on an industrial scale. Nanotechnology can enhance the enzymatic hydrolysis of soybean protein. Read More

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http://dx.doi.org/10.17306/J.AFS.0658DOI Listing

Effect of prebiotics, inorganic salts and amino acids for cell envelope proteinase production from Lactobacillus plantarum LP69.

Acta Sci Pol Technol Aliment 2019 Jul-Sep;18(3):269-278

School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China.

Background: Cell-envelope proteinases (CEPs) can improve the texture and organoleptic characteristics of dairy products, and may also cause the release of bioactive peptides, which contribute to improving the host’s health. Thus, the CEPs with high activity produced by L. plantarum has great potential in the development of functional dairy products. Read More

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http://dx.doi.org/10.17306/J.AFS.0656DOI Listing
March 2020
1 Read

Effect of microwave radiation on the antioxidant activity of black cumin seed.

Acta Sci Pol Technol Aliment 2019 Jul-Sep;18(3):257-268

Department of Chemistry, Rajshahi University of Engineering and Technology, Bangladesh.

Background: Black cumin seed contains considerable amounts of bioactive phenolics that have physiological activity and antioxidant potency, which may be boosted by microwave radiation. The core objective of the study was to evaluate the influence of microwave radiation on the antioxidant activity of cumin seed as a function of pretreatment time and extract concentration.

Methods: In this study, total flavonoid content (TFC) and antioxidant activity of methanol (CME), 70% methanol in water (CMW), ethanol (CEE) and 70% ethanol in water (CEW) extracts of microwaved radiated cumin seed were measured. Read More

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http://dx.doi.org/10.17306/J.AFS.0671DOI Listing
March 2020
1 Read

Optimisation of ultrasonic-assisted extraction of bioactive compounds from chokeberry pomace using response surface methodology.

Acta Sci Pol Technol Aliment 2019 Jul-Sep;18(3):249-256

Department of Natural Science and Quality Assurance, Poznań University of Economics and Business, Poland.

Background: Chokeberry pomace is a valuable by-product of fruit processing because of its high levels    of phenolic compounds and anthocyanins. The study was aimed to optimise chokeberry pomace extraction of total phenolic content, total anthocyanin content and antioxidant activity using response surface methodology.

Methods: Response surface methodology was used to evaluate the effect of the concentration of ethanol (in the range of 60–96%) and sonication time (from 10 to 30 min) as independent variables on total phenolic content, antioxidant capacity and total anthocyanin content as the response functions. Read More

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http://dx.doi.org/10.17306/J.AFS.0673DOI Listing

Antioxidant capacity, bioactive compounds in coffee pulp and implementation in the production of infusions.

Acta Sci Pol Technol Aliment 2019 Jul-Sep;18(3):235-248

Science Faculty, National University of Colombia at Medellín, Colombia.

Background: The main by-product of the coffee production chain is pulp; if it is not properly disposed of, it represents a serious environmental problem. Some studies suggest that this pulp can be used as a source of important compounds. The aim of this study was to evaluate the content of bioactive compounds present in coffee pulps and also to prepare a functional drink-type infusion to propose an alternative use of this by-product. Read More

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http://dx.doi.org/10.17306/J.AFS.0663DOI Listing

The physicochemical properties and antioxidant capacities of commercial and homemade Greek vinegars.

Acta Sci Pol Technol Aliment 2019 Jul-Sep;18(3):225-234

Department of Food Science and Technology, Ionian University, Greece.

Background: Due to its high content of antioxidant compounds, vinegar can be considered an excellent source of health promoting compounds. The aim of this study was to compare the physicochemical composition and antioxidant capacity of eighteen vinegars made from red and white wine, apple, rose petals, and balsamic acid.

Methods: Eight randomly selected commercial vinegars from the Greek market and ten homemade vinegars were used. Read More

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http://dx.doi.org/10.17306/J.AFS.0669DOI Listing

The quality of cold-pressed rapeseed oil obtained from seeds of Brassica napus L. with increased moisture content.

Acta Sci Pol Technol Aliment 2019 Apr-Jun;18(2):205-218

Poznań University of Life Sciences, Poland.

Background: The basic parameter influencing the quality of cold-pressed oil is the quality of seeds used  for pressing. Adverse moisture content and storage temperature of rape seeds may affect the quality of oil obtained from them. This paper presents the effects of increased rapeseed moisture content on the quality of the oil pressed. Read More

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http://dx.doi.org/10.17306/J.AFS.0672DOI Listing
January 2020
1 Read

Effect of drying and milling modes on the quality of white rice of an Indonesian long grain rice cultivar.

Acta Sci Pol Technol Aliment 2019 Apr-Jun;18(2):195-203

Universitas Diponegoro, Tembalang-Semarang, Indonesia.

Background: Many studies have revealed the susceptibility of long grain rice to breaking during milling, while others have demonstrated the variation in the yield of head rice due to different rough rice drying methods. Thus, this study aims to determine appropriate drying and milling methods to improve the head rice yield and nutritional quality of long grain rice.

Methods: A series of drying experiments were performed on rough paddy rice employing shallow bed, oven and sun drying methods. Read More

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http://dx.doi.org/10.17306/J.AFS.0657DOI Listing
January 2020
1 Read

Effect of different tea extracts on the physicochemical and sensory parameters of stirred probiotic yoghurts.

Acta Sci Pol Technol Aliment 2019 Apr-Jun;18(2):185-193

University of Life Science in Lublin, Poland.

Background: In yoghurt production, additives and flavours are added after the fermentation process, but in the case of yoghurts with the addition of tea extracts all studies concern set-type yoghurts. For this reason, the aim of this study was to analyse the effect of green, black, red (Pu-erh) and white tea extracts addition on sensory characteristics, pH, viscosity and colour of stirred probiotic yoghurts stored for two weeks.

Methods: Skim milk powder (10% w/w), sucrose (4% w/w) and typical yoghurt cultures with the addition of Lactobacillus acidophilus LA-5 were applied for yoghurt manufacture. Read More

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http://dx.doi.org/10.17306/J.AFS.0653DOI Listing
January 2020
2 Reads

Modification of glucomannan of Amorphophallus oncophyllus as an excipient for iron encapsulation performed using the gelation method.

Acta Sci Pol Technol Aliment 2019 Apr-Jun;18(2):173-184

Diponegoro University, Tembalang-Semarang, Indonesia.

Background: Performing iron fortification by adding the iron compound directly into foods helps to tackle the problem of iron deficiency. However, the fortification brings about some problems as well, including undesirable organoleptic effects, oxidation, and reduced bioavailability. Ensuring appropriate encapsulation can overcome these problems. Read More

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http://dx.doi.org/10.17306/J.AFS.0651DOI Listing
January 2020
1 Read

Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide.

Acta Sci Pol Technol Aliment 2019 Apr-Jun;18(2):163-171

University of Life Sciences in Lublin, Poland.

Background: The most important qualities of meat and meat products include tenderness, juiciness and color. Sour meat marinating is a commonly used technique. In the available literature, there are no reports on the use of fermented dairy products (FDP) for meat marinating. Read More

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http://dx.doi.org/10.17306/J.AFS.0642DOI Listing
January 2020
1 Read

Characteristics of probiotic yoghurts supplemented with Pu-erh tea infusion.

Acta Sci Pol Technol Aliment 2019 Apr-Jun;18(2):153-161

University of Agriculture in Krakow, Poland.

Background: Recently, interest in the development of functional foods enriched with bioactive components has increased. Dairy products supplemented with tea extracts known for their health-promoting properties are good examples of such products. However, most of the scientific studies and applications focus on green tea. Read More

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http://dx.doi.org/10.17306/J.AFS.0640DOI Listing
January 2020
1 Read

Carotenoid quantification of Cucurbita spp. by spectrophotometry, high-performance liquid chromatography and photoacoustics.

Acta Sci Pol Technol Aliment 2019 Apr-Jun;18(2):143-152

Széchenyi István University, Győr, Hungary.

Background: Photoacoustic spectroscopy (PAS) is a tool for the rapid and non-destructive identification of materials even without contact. In recent years, there have been several works concerning the applicability of PAS in food analytical measurements. The intention of this work is to identify whether there is a correlation between total carotenoid and the β-carotene content of pumpkin and squash measured by high-performance liquid chromatography (HPLC), spectrophotometry (SP) and PAS. Read More

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http://dx.doi.org/10.17306/J.AFS.0639DOI Listing
January 2020
2 Reads

Effect of freeze-drying and air-drying on the content of carotenoids and anthocyanins in stored purple carrot.

Acta Sci Pol Technol Aliment 2019 Apr-Jun;18(2):135-142

University of Agriculture in Krakow, Poland.

Background: In stored freeze-dried orange carrots, carotenoids are not stable compounds. The aim of the work was to evaluate the stability of carotenoids in products obtained from polyphenol-rich purple carrots which additionally contain anthocyanins.

Methods: This study compares the effect of air-drying and freeze-drying as well as 6-month storage on the content of carotenoids, anthocyanins and total phenolics in dried products obtained from purple carrot. Read More

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http://dx.doi.org/10.17306/J.AFS.0637DOI Listing
January 2020
1 Read

The influence of additives on frozen snakehead fish surimi and the application of transglutaminase to fish cakes.

Acta Sci Pol Technol Aliment 2019 Apr-Jun;18(2):125-133

Can Tho University, Ninh Kieu District, Vietnam.

Background: The co-product of cultured snakehead fish protein extraction is an abundant source of myofi- brillar protein, with the potential for application in the processing of frozen snakehead fish surimi. The objective of this study was to determine the influence of additives and incubation time on the quality of surimi and surimi-based products.

Methods: Cryoprotectant (a mixture of sucrose and sorbitol at a ratio of 1:1 changed from 2% to 4%), in combination with sodium tripolyphosphate (0. Read More

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http://dx.doi.org/10.17306/J.AFS.0636DOI Listing
January 2020
1 Read

Potential use of Colostrum Bovinum supplementation in athletes - A review.

Acta Sci Pol Technol Aliment 2019 Apr-Jun;18(2):115-123

Poznań University of Life Sciences, Poland.

Colostrum Bovinum is the first milk secreted from the mammary glands of mammals after parturition.  In calves, it is the only way to provide immunoglobulins, which are responsible for the proper maturation of the immune system. The benefits of calf colostrum have contributed to the investigation of the effects of colostrum in humans. Read More

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http://dx.doi.org/10.17306/J.AFS.0654DOI Listing
January 2020
2 Reads

Enhancing the pro-health and physical properties of ice cream fortified with concentrated golden berry juice.

Acta Sci Pol Technol Aliment 2019 Jan-Mar;18(1):97-107

National Research Centre, Giza, Egypt.

Background: Ice cream is a product rich in calories, due to its high carbohydrate, protein, and fat contents, but poor in antioxidants, fibers, and vitamins. The golden berry is a fruit rich in phenols, fibers, minerals, and vitamins. This study was carried out to improve the functional properties of ice cream by incorporating concentrated golden berry juice (CGBJ) in its formulation. Read More

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http://dx.doi.org/10.17306/J.AFS.0613DOI Listing
August 2019
3 Reads

The application of artificial neural networks (ANN) for the denaturation of meat proteins – the kinetic analysis method.

Acta Sci Pol Technol Aliment 2019 Jan-Mar;18(1):87-96

West Pomeranian University of Technology, Szczecin, Poland.

Background: Artificial neural networks (ANN) are a common mathematical tool widely used in many research fields. Since they are applicable to non-linear relationships and do not require preliminary assumptions, they are a particularly promising tool in relation to meat processing. Thermal denaturation contains    a lot of information concerning the quality of meats. Read More

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http://dx.doi.org/10.17306/J.AFS.0623DOI Listing
August 2019
3 Reads

Natural peppermint-flavored cheese.

Acta Sci Pol Technol Aliment 2019 Jan-Mar;18(1):75-85

National Research Centre, Cairo, Egypt.

Background: The essential oils of edible and medicinal plants, herbs and spices are natural biologically ac- tive agents. Peppermint has a special position in Egyptian culture and is used as fresh or dried leaves. One of the main aims of the food industry is to manufacture products with good sensory acceptance. Read More

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http://dx.doi.org/10.17306/J.AFS.0607DOI Listing
August 2019
6 Reads

Plackett-Burman design and response surface optimization of conditions for culturing Saccharomyces cerevisiae in Agaricus bisporus industrial wastewater.

Acta Sci Pol Technol Aliment 2019 Jan-Mar;18(1):65-74

Engineering Technological Center of Mushroom Industry, Minnan Normal University Zhangzhou,People's Republic of China.

Background: The Agaricus bisporus industrial wastewater that contains a variety of nutrients which could be used as culture for some beneficial microbiology will be one threat to our environment if the wastewater doesn’t be comprehensively utilized. Plackett-Burman is the rapid and concise ways of screening the main effective factors. Box-Behnken response surface method is used to optimize interactions between the three main factors and predict optimal fermentation conditions. Read More

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http://dx.doi.org/10.17306/J.AFS.0620DOI Listing
August 2019
16 Reads

Characteristics of fermented camel’s milk fortified with kiwi or avocado fruits.

Acta Sci Pol Technol Aliment 2019 Jan-Mar;18(1):53-63

Menoufia University, Cairo, Egypt.

Background: The aim of this study was to develop nutritious fermented milk products from camel’s milk fortified with kiwi fruit and avocado puree, and fermented using probiotic strains.

Methods: Stirred yoghurt made from camel’s milk, supplemented with avocado and kiwi fruit puree as natural additives at different levels (2, 4 and 6%) and fermented with a mixture of yoghurt culture and probiotic Lb. acidophilus and B. Read More

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http://dx.doi.org/10.17306/J.AFS.0602DOI Listing
August 2019
2 Reads

Antimicrobial and anti-biofilm activity of olive oil by-products against Campylobacter spp. isolated from chicken meat.

Acta Sci Pol Technol Aliment 2019 Jan-Mar;18(1):43-52

Dipartimento di Medicina Veterinaria, Università degli Studi di Perugia, Italy.

Background: Worldwide, poultry is considered the main source of food-related human campylobacteriosis, which is generally associated with the consumption of raw or undercooked chicken meat. Furthermore, Cam- pylobacter develops biofilms that are resistant to environmental stress, antibiotics, and disinfectants and are becoming a major issue for the food industry, especially the poultry industry. This study investigated the antimicrobial and anti-biofilm properties of polyphenols found in spray-dried olive mill wastewater (OMWW--SD) against Campylobacter strains isolated from chicken meat. Read More

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http://dx.doi.org/10.17306/J.AFS.0629DOI Listing
August 2019
4 Reads

Analysis of coffee adulterated with roasted corn and roasted soybean using voltammetric electronic tongue.

Acta Sci Pol Technol Aliment 2019 Jan-Mar;18(1):35-41

Universidad de Córdoba, Montería, Colombia.

Background: Coffee samples adulterated with roasted corn and roasted soybean were analyzed using a voltammetric electronic tongue equipped with a polypyrrole sensor array.

Methods: Coffee samples were adulterated in concentrations of 2%, 5%, 10% and 20% of roasted corn and roasted soybean; 5 replicates of each were used. The discrimination capacity of a voltammetric electronic tongue elaborated with a polypyrrole sensor array, was evaluated by principal component analysis and cluster analysis, while the capacity to perform quantitative determinations was carried out by partial least squares. Read More

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http://dx.doi.org/10.17306/J.AFS.0619DOI Listing
August 2019
2 Reads

Microencapsulation of natural polyphenolic compounds extracted from apple peel and its application in yoghurt.

Acta Sci Pol Technol Aliment 2019 Jan-Mar;18(1):25-34

Istanbul Technical University Maslak, Turkey.

Background: Apple peel is a by-product of fruit processing and a rich source of natural antioxidants, especially of polyphenolic compounds. Although it has many health benefits, the microencapsulation of polyphe- nolic compounds protects it from reactions with milk components during manufacturing or storage of dairy products which reduce the bioavailability and total acceptability of these products.

Methods: Polyphenolic compounds (PC) were extracted from apple peel using ethanol (80%). Read More

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http://dx.doi.org/10.17306/J.AFS.0597DOI Listing
August 2019
5 Reads

Influence of oregano essential oil on the inhibition of selected pathogens in "Alheira" during storage.

Acta Sci Pol Technol Aliment 2019 Jan-Mar;18(1):13-23

Universidade Católica Portuguesa, Porto, Portugal.

Background: Plant-derived essential oils (EOs) have shown remarkable antimicrobial potential against spoil- age and pathogenic microorganisms in meat and meat products. The aim of this study was to investigate the influence of oregano EO on the inhibition of Salmonella Enteritidis, Listeria monocytogenes and Staphylo- coccus aureus in an internal mixture of “Alheira” during storage.

Methods: Different concentrations of oregano EO (4%, 1. Read More

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http://dx.doi.org/10.17306/J.AFS.0624DOI Listing
August 2019
2 Reads