Pub Date : 2016-12-30DOI: 10.17306/J.NPT.2016.4.42
B. Danyluk, A. Bilska, R. Kowalski, M. Danyluk
{"title":"Evaluation of selected quality characteristics of fine ground sausages of frankfurter type containing MSPM","authors":"B. Danyluk, A. Bilska, R. Kowalski, M. Danyluk","doi":"10.17306/J.NPT.2016.4.42","DOIUrl":"https://doi.org/10.17306/J.NPT.2016.4.42","url":null,"abstract":"","PeriodicalId":366305,"journal":{"name":"Nauka Przyroda Technologie","volume":"185 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133406115","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-12-30DOI: 10.17306/J.NPT.2016.4.57
A. Jędrusek-Golińska, K. Szymandera-Buszka, Małgorzata Magott
Background. Due to the growing obesity epidemic, it is necessary to take action to halt its development. To try to make the desired changes in the diet of obese people, it is necessary to discover their eating habits and what they know about nutrients and their role. Material and methods. Knowledge and selected nutritional behaviors of people with elevated (n = 100) and normal BMI (n = 100) from Wielkopolska were studied using a direct survey. The aim of the study was to compare some behaviors related to diet and the level of knowledge of people with elevated and normal body mass index. Results. 59% of the obese group and 44% of the reference group never eat breakfast. Dinner was the main meal of the day for 64% of obese respondents and 68% of control group. More than half of the respondents (63% obese and 66% of the reference group) claimed that every day or several times a week they eat 4–5 meals. Obese respondents showed profound knowledge of dietary fiber and natural sources of antioxidants in food. It has been calculated that both groups showed overall average knowledge of food ingredients. Conclusions. Effective nutritional education is an element necessary to stop the obesity epidemic. It should consist not only in raising the awareness of nutrition, but also in motivating to change current improper habits.
{"title":"Comparison of the level of nutritional knowledge and selected behaviour among consumers with regular BMI and the obese","authors":"A. Jędrusek-Golińska, K. Szymandera-Buszka, Małgorzata Magott","doi":"10.17306/J.NPT.2016.4.57","DOIUrl":"https://doi.org/10.17306/J.NPT.2016.4.57","url":null,"abstract":"Background. Due to the growing obesity epidemic, it is necessary to take action to halt its development. To try to make the desired changes in the diet of obese people, it is necessary to discover their eating habits and what they know about nutrients and their role. Material and methods. Knowledge and selected nutritional behaviors of people with elevated (n = 100) and normal BMI (n = 100) from Wielkopolska were studied using a direct survey. The aim of the study was to compare some behaviors related to diet and the level of knowledge of people with elevated and normal body mass index. Results. 59% of the obese group and 44% of the reference group never eat breakfast. Dinner was the main meal of the day for 64% of obese respondents and 68% of control group. More than half of the respondents (63% obese and 66% of the reference group) claimed that every day or several times a week they eat 4–5 meals. Obese respondents showed profound knowledge of dietary fiber and natural sources of antioxidants in food. It has been calculated that both groups showed overall average knowledge of food ingredients. Conclusions. Effective nutritional education is an element necessary to stop the obesity epidemic. It should consist not only in raising the awareness of nutrition, but also in motivating to change current improper habits.","PeriodicalId":366305,"journal":{"name":"Nauka Przyroda Technologie","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129323777","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-12-30DOI: 10.17306/J.NPT.2016.4.58
Roksana Jurczak, J. Reguła
Gout (arthritis), is a disease belonging to the group of rheumatoid disorders. As a result of some disorders in the uric acid metabolism, deposition of its crystals takes place in tissues and organs. It causes pain of joints and forming of tophi and tophi in kidney. The limit of uric acid in the blood is 6.5 mg%. Worldwide, especially in well-developed countries, the frequency of gout incidence is still increasing – more in men than women. The incidence among women is increasing only in the postmenopausal period. Methods of gout treatment are based on a comprehensive approach to patients and include primarily lifestyle changes (introduction of special diets and increased physical activity) and introduction of drugs that act as analgesic and anti-inflammatory, as well as are able to remove an excess of uric acid. For ages, in gout treatment also plant raw materials have been applied. They show a potency comparable to medicines, but usually exhibit weaker side effects. Medicine pays special attention, while curing gout, to such plants as: Aegopodium podagraria L., Harpagophytum procumbens (Devil’s Claw), willow bark, birch leaves, mud meadowsweet flower, sour cherries, but also common goldenrod, nettle, horsetail and wild rose.
{"title":"Plant materials used in supporting the treatment of gout","authors":"Roksana Jurczak, J. Reguła","doi":"10.17306/J.NPT.2016.4.58","DOIUrl":"https://doi.org/10.17306/J.NPT.2016.4.58","url":null,"abstract":"Gout (arthritis), is a disease belonging to the group of rheumatoid disorders. As a result of some disorders in the uric acid metabolism, deposition of its crystals takes place in tissues and organs. It causes pain of joints and forming of tophi and tophi in kidney. The limit of uric acid in the blood is 6.5 mg%. Worldwide, especially in well-developed countries, the frequency of gout incidence is still increasing – more in men than women. The incidence among women is increasing only in the postmenopausal period. Methods of gout treatment are based on a comprehensive approach to patients and include primarily lifestyle changes (introduction of special diets and increased physical activity) and introduction of drugs that act as analgesic and anti-inflammatory, as well as are able to remove an excess of uric acid. For ages, in gout treatment also plant raw materials have been applied. They show a potency comparable to medicines, but usually exhibit weaker side effects. Medicine pays special attention, while curing gout, to such plants as: Aegopodium podagraria L., Harpagophytum procumbens (Devil’s Claw), willow bark, birch leaves, mud meadowsweet flower, sour cherries, but also common goldenrod, nettle, horsetail and wild rose.","PeriodicalId":366305,"journal":{"name":"Nauka Przyroda Technologie","volume":"102 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115575920","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-12-30DOI: 10.17306/J.NPT.2016.4.45
B. Paszczyk, M. Polak-Śliwińska, Joanna Łuczyńska
Background. Cheeses are a very important component of our diet. The assortment of cheeses on the Polish market is very large. Besides commercial cheeses, cheeses from individual farms are available, as well as cheese-like products, which are more likely to be bought by consumers for their lower prices. The aim of the study was to evaluate the fatty acid composition, with particular focus on cis9trans11 C18:2 (CLA), trans isomers of C18:1 and C18:2 fatty acid content, in commercial cheeses, cheeses made by farmers, and cheese-like products. Material and methods. The study evaluated commercial rennet ripening cheese from different manufacturers (8 products), cheese-like products from different manufacturers (8 products) and ranching rennet ripening cheese derived from individual producers (8 products). Determination of the fatty acid composition was performed by GC-FIDupe in 100 m capillary column with CP Sil 88 phase. Reference milk fat and fatty acid methyl esters standards from Sigma and Supelco were used for identification of fatty acids. Results. The study showed that the tested commercial cheese, cheese made by farmers and cheese-like products were characterized by varying fat content, as well as a diverse composition of individual groups of fatty acids. Within a single group of products the biggest difference in the content of individual groups of fatty acids was observed in the cheese made by farmers. Conclusions. Based on extensive studies it can be concluded that the commercial cheese and cheese made by farmers are characterized by a higher content of saturated and short-chain fatty acids than in cheese-like products and a lower content of monoenoic and polyenoic acids than in cheese-like products. Cheeses are a better source of conjugated linoleic acid in our diet than are cheese-like products.
背景。奶酪是我们饮食中非常重要的组成部分。波兰市场上的奶酪种类繁多。除了商品奶酪外，还有来自个体农场的奶酪，以及类似奶酪的产品，这些产品因价格较低而更有可能被消费者购买。本研究的目的是评估商业奶酪、农民奶酪和奶酪类产品中的脂肪酸组成，特别关注顺式C18:2 (CLA)、C18:1和C18:2脂肪酸的反式异构体含量。材料和方法。该研究评估了来自不同制造商的商用凝乳酶成熟奶酪(8种产品)、来自不同制造商的类奶酪产品(8种产品)和来自个人生产商的牧场凝乳酶成熟奶酪(8种产品)。采用GC-FIDupe色谱法测定脂肪酸组成，毛细管柱为100 m，相为CP Sil 88。脂肪酸鉴定采用Sigma和Supelco的乳脂和脂肪酸甲酯标准品。结果。研究表明，被测试的商业奶酪、农民制作的奶酪和类似奶酪的产品的脂肪含量各不相同，脂肪酸的组成也各不相同。在一组产品中，在农民制作的奶酪中观察到的各组脂肪酸含量差异最大。结论。通过广泛的研究，可以得出结论，商品奶酪和农民奶酪的特点是饱和脂肪酸和短链脂肪酸含量高于类奶酪产品，单烯酸和多烯酸含量低于类奶酪产品。在我们的饮食中，奶酪是比奶酪类产品更好的共轭亚油酸来源。
{"title":"Fatty acids composition and trans isomers in cheeses and cheese-like products","authors":"B. Paszczyk, M. Polak-Śliwińska, Joanna Łuczyńska","doi":"10.17306/J.NPT.2016.4.45","DOIUrl":"https://doi.org/10.17306/J.NPT.2016.4.45","url":null,"abstract":"Background. Cheeses are a very important component of our diet. The assortment of cheeses on the Polish market is very large. Besides commercial cheeses, cheeses from individual farms are available, as well as cheese-like products, which are more likely to be bought by consumers for their lower prices. The aim of the study was to evaluate the fatty acid composition, with particular focus on cis9trans11 C18:2 (CLA), trans isomers of C18:1 and C18:2 fatty acid content, in commercial cheeses, cheeses made by farmers, and cheese-like products. Material and methods. The study evaluated commercial rennet ripening cheese from different manufacturers (8 products), cheese-like products from different manufacturers (8 products) and ranching rennet ripening cheese derived from individual producers (8 products). Determination of the fatty acid composition was performed by GC-FIDupe in 100 m capillary column with CP Sil 88 phase. Reference milk fat and fatty acid methyl esters standards from Sigma and Supelco were used for identification of fatty acids. Results. The study showed that the tested commercial cheese, cheese made by farmers and cheese-like products were characterized by varying fat content, as well as a diverse composition of individual groups of fatty acids. Within a single group of products the biggest difference in the content of individual groups of fatty acids was observed in the cheese made by farmers. Conclusions. Based on extensive studies it can be concluded that the commercial cheese and cheese made by farmers are characterized by a higher content of saturated and short-chain fatty acids than in cheese-like products and a lower content of monoenoic and polyenoic acids than in cheese-like products. Cheeses are a better source of conjugated linoleic acid in our diet than are cheese-like products.","PeriodicalId":366305,"journal":{"name":"Nauka Przyroda Technologie","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131690938","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-12-30DOI: 10.17306/J.NPT.2016.4.43
E. Iwańska, B. Mikołajczak, B. Grześ, R. Żywica, K. Banach, A. Iwanowska, E. Pospiech
Background. Electrical stimulation and conditioning of carcasses are carried out to improve the quality of meat. The aim of the study was to evaluate the effect of these treatments on the glycolysis process and tenderness of beef. Material and methods. The longest lumbar muscles (m. longissimus lumborum) were the experimental material. They were divided into four groups by tenderization treatments: ES – high voltage electrical stimulation, KD – conditioning for 18 h at a temperature of 12–15°C, ES+KD – electrical stimulation and conditioning, in conjunction, K – standard cooled carcasses. Glycolysis was evaluated on the basis of the pH value, the content of glycogen and lactic acid after 45 min, and 3, 14, 17, 21, and 28 days post mortem. Tenderness was measured on the 3rd, 14th, 17th, 21st and 28th day based on shear force evaluations. Results. At 45 min after slaughter the value of pH of the muscles was decreasing at the highest rate in the case of ES and ES+KD. Meat of those carcasses displayed the best tenderness after 3 and 14 days, especially when compared to K samples (p ≤ 0.05). Conclusions. Among the evaluated meat tenderization treatments, ES had the greatest impact on improving meat tenderness. The conjunction of ES and KD did not cause significant changes in the process of glycolysis and meat tenderization.
{"title":"Changes in glycolysis process in bulls’ meat carcasses subjected to different tenderization treatments","authors":"E. Iwańska, B. Mikołajczak, B. Grześ, R. Żywica, K. Banach, A. Iwanowska, E. Pospiech","doi":"10.17306/J.NPT.2016.4.43","DOIUrl":"https://doi.org/10.17306/J.NPT.2016.4.43","url":null,"abstract":"Background. Electrical stimulation and conditioning of carcasses are carried out to improve the quality of meat. The aim of the study was to evaluate the effect of these treatments on the glycolysis process and tenderness of beef. Material and methods. The longest lumbar muscles (m. longissimus lumborum) were the experimental material. They were divided into four groups by tenderization treatments: ES – high voltage electrical stimulation, KD – conditioning for 18 h at a temperature of 12–15°C, ES+KD – electrical stimulation and conditioning, in conjunction, K – standard cooled carcasses. Glycolysis was evaluated on the basis of the pH value, the content of glycogen and lactic acid after 45 min, and 3, 14, 17, 21, and 28 days post mortem. Tenderness was measured on the 3rd, 14th, 17th, 21st and 28th day based on shear force evaluations. Results. At 45 min after slaughter the value of pH of the muscles was decreasing at the highest rate in the case of ES and ES+KD. Meat of those carcasses displayed the best tenderness after 3 and 14 days, especially when compared to K samples (p ≤ 0.05). Conclusions. Among the evaluated meat tenderization treatments, ES had the greatest impact on improving meat tenderness. The conjunction of ES and KD did not cause significant changes in the process of glycolysis and meat tenderization.","PeriodicalId":366305,"journal":{"name":"Nauka Przyroda Technologie","volume":"62 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128870619","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-12-30DOI: 10.17306/J.NPT.2016.4.50
B. Fortuna-Antoszkiewicz, Jan Łukaszkiewicz
Background. The paper is a synthesis of the research on the genesis and characteristics of woodlot forms in the traditional English landscape. Historically, their origin is related among other things to the British being inspired by the Arcadian myths popular in the 16th and 17th centuries, as a result of trips to places like Italy or the Far East, and a fascination with nature. At the same time the 16th century was characterized by a progressive and gradual deforestation of the landscape of the island. Therefore, during the 17th and 18th centuries a very particular cultural landscape of England developed, of which the specific pastoral physiognomy found some representation in the archetype of the 19th-century English park. This can be clearly stated on the example of woodlots, which very similar forms can be shown both in English agricultural landscape and in English parks. The aim of this research was to analyse forms and functions of selected examples of woodlots in southern England. Material and methods. The collection of field data took place in April 2015 during scientific workshops organized by the Polish Dendrology Society (PTD), devoted to woody plants of southern England (including Surrey and vicinity). As a result, the physiognomy of the complex system of woodlots was analysed in situ and a rich photo documentation was collected. Results and conclusions. It can be stated that the forms of woodlots occurring in the contemporary English landscape bear a strong resemblance to those presented in 19th-century landscape paintings. This is a phenomenon of effective protection of the physiognomy of the cultural landscape, which has survived virtually unchanged after more than two centuries. As a result, the authors characterized exceptional values of woodlots to traditional rural and parkland landscape in southern England as an example for development and protection of the cultural landscapes in Poland – both in the past and the present.
{"title":"Genesis and characteristics of woodlot forms in the landscape of southern England","authors":"B. Fortuna-Antoszkiewicz, Jan Łukaszkiewicz","doi":"10.17306/J.NPT.2016.4.50","DOIUrl":"https://doi.org/10.17306/J.NPT.2016.4.50","url":null,"abstract":"Background. The paper is a synthesis of the research on the genesis and characteristics of woodlot forms in the traditional English landscape. Historically, their origin is related among other things to the British being inspired by the Arcadian myths popular in the 16th and 17th centuries, as a result of trips to places like Italy or the Far East, and a fascination with nature. At the same time the 16th century was characterized by a progressive and gradual deforestation of the landscape of the island. Therefore, during the 17th and 18th centuries a very particular cultural landscape of England developed, of which the specific pastoral physiognomy found some representation in the archetype of the 19th-century English park. This can be clearly stated on the example of woodlots, which very similar forms can be shown both in English agricultural landscape and in English parks. The aim of this research was to analyse forms and functions of selected examples of woodlots in southern England. Material and methods. The collection of field data took place in April 2015 during scientific workshops organized by the Polish Dendrology Society (PTD), devoted to woody plants of southern England (including Surrey and vicinity). As a result, the physiognomy of the complex system of woodlots was analysed in situ and a rich photo documentation was collected. Results and conclusions. It can be stated that the forms of woodlots occurring in the contemporary English landscape bear a strong resemblance to those presented in 19th-century landscape paintings. This is a phenomenon of effective protection of the physiognomy of the cultural landscape, which has survived virtually unchanged after more than two centuries. As a result, the authors characterized exceptional values of woodlots to traditional rural and parkland landscape in southern England as an example for development and protection of the cultural landscapes in Poland – both in the past and the present.","PeriodicalId":366305,"journal":{"name":"Nauka Przyroda Technologie","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131855912","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-12-30DOI: 10.17306/J.NPT.2016.4.51
Emilia Janiszewska‐Turak, A. Pisarska, J. Królczyk
Natural pigments, food compounds, are responsible for the colour of the products. These additives can impart, to deepen or renew the colour of the product, if it has been lost while processing. They also improve the taste of the product and facilitate its identification. It is hard to imagine today’s food industry without the use of pigments. Presently, more and more conscious consumers are demanding products to be coloured with natural pigments or any pigment added to the final product. Artificial pigments are considered to be harmful and undesirable so food manufacturers focus on the use of natural colour substances. 16 natural pigments are presently permitted to be used. These compounds are: betalains – betanin, quinones – cochineal, flavonoids – anthocyanins, isoprenoids – carotene, annatto (bixin, norbixin), paprika extract, lutein, canthaxanthin, porphyrins – chlorophylls and chlorophyllins and copper complexes of these compounds, and others: caramels, curcumin, or plant coal.
{"title":"Natural food pigments application in food products","authors":"Emilia Janiszewska‐Turak, A. Pisarska, J. Królczyk","doi":"10.17306/J.NPT.2016.4.51","DOIUrl":"https://doi.org/10.17306/J.NPT.2016.4.51","url":null,"abstract":"Natural pigments, food compounds, are responsible for the colour of the products. These additives can impart, to deepen or renew the colour of the product, if it has been lost while processing. They also improve the taste of the product and facilitate its identification. It is hard to imagine today’s food industry without the use of pigments. Presently, more and more conscious consumers are demanding products to be coloured with natural pigments or any pigment added to the final product. Artificial pigments are considered to be harmful and undesirable so food manufacturers focus on the use of natural colour substances. 16 natural pigments are presently permitted to be used. These compounds are: betalains – betanin, quinones – cochineal, flavonoids – anthocyanins, isoprenoids – carotene, annatto (bixin, norbixin), paprika extract, lutein, canthaxanthin, porphyrins – chlorophylls and chlorophyllins and copper complexes of these compounds, and others: caramels, curcumin, or plant coal.","PeriodicalId":366305,"journal":{"name":"Nauka Przyroda Technologie","volume":"118 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114291907","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-12-30DOI: 10.17306/J.NPT.2016.4.48
T. Witczak, A. Stępień, M. Witczak, S. Pietrzyk, A. Bednarz, A. Florkiewicz
Background. Starch is one of the biopolymers most commonly used in the food industry. In its native form its applications are limited. In contrast, its structure is relatively readily modified using various methods, producing starch derivatives of greatly diverse properties. The primary methods used to change characteristics of starch include acetylation and oxidation. Thus obtained raw materials are used as food additives. Stability of these raw materials and food products to a considerable extent depends on their composition and parameters characterizing storage facilities, i.e. relative humidity and temperature. One of the methods to specify adequate ambient conditions is based on water activity supplemented by sorption isotherms. As a result studies investigating correlations between water activity and moisture content are of importance for the optimization of storage conditions and design of certain food processing procedures. For this reason the aim of this study was to assess the effect of modification (oxidation, acetylation and their combination) on sorption properties (described based on sorption isotherms) of potato starch. Material and methods. Analyses were conducted on potato starch and its derivatives produced by acetylation, oxidation and co-modification (acetylation coupled with oxidation). Starch was oxidized using sodium chlorate (I), while acetylation was run using anhydrous acetic acid. Sorption isotherms were determined by the static desiccator method. Results were described applying selected mathematical methods equipped with physical interpretations (BET and GAB) and empirical models (Halsey, Oswin, Henderson, Pelega, Lewicki, Blahovec-Yanniotis). Calculations were made using non-linear estimation.
{"title":"Sorption properties of modified potato starch","authors":"T. Witczak, A. Stępień, M. Witczak, S. Pietrzyk, A. Bednarz, A. Florkiewicz","doi":"10.17306/J.NPT.2016.4.48","DOIUrl":"https://doi.org/10.17306/J.NPT.2016.4.48","url":null,"abstract":"Background. Starch is one of the biopolymers most commonly used in the food industry. In its native form its applications are limited. In contrast, its structure is relatively readily modified using various methods, producing starch derivatives of greatly diverse properties. The primary methods used to change characteristics of starch include acetylation and oxidation. Thus obtained raw materials are used as food additives. Stability of these raw materials and food products to a considerable extent depends on their composition and parameters characterizing storage facilities, i.e. relative humidity and temperature. One of the methods to specify adequate ambient conditions is based on water activity supplemented by sorption isotherms. As a result studies investigating correlations between water activity and moisture content are of importance for the optimization of storage conditions and design of certain food processing procedures. For this reason the aim of this study was to assess the effect of modification (oxidation, acetylation and their combination) on sorption properties (described based on sorption isotherms) of potato starch. Material and methods. Analyses were conducted on potato starch and its derivatives produced by acetylation, oxidation and co-modification (acetylation coupled with oxidation). Starch was oxidized using sodium chlorate (I), while acetylation was run using anhydrous acetic acid. Sorption isotherms were determined by the static desiccator method. Results were described applying selected mathematical methods equipped with physical interpretations (BET and GAB) and empirical models (Halsey, Oswin, Henderson, Pelega, Lewicki, Blahovec-Yanniotis). Calculations were made using non-linear estimation.","PeriodicalId":366305,"journal":{"name":"Nauka Przyroda Technologie","volume":"159 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122972618","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-12-30DOI: 10.17306/J.NPT.2016.4.53
M. Hęś, K. Dziedzic, J. L. Thanh-Blicharz, D. Kmiecik, D. Górecka
{"title":"Antioxidant activity of true aloe (Aloe vera) extract in model systems","authors":"M. Hęś, K. Dziedzic, J. L. Thanh-Blicharz, D. Kmiecik, D. Górecka","doi":"10.17306/J.NPT.2016.4.53","DOIUrl":"https://doi.org/10.17306/J.NPT.2016.4.53","url":null,"abstract":"","PeriodicalId":366305,"journal":{"name":"Nauka Przyroda Technologie","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130283232","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-09-30DOI: 10.17306/J.NPT.2016.3.39
P. Trzciński, H. Piekarska-Boniecka, Marta Rzańska-Wieczorek, W. Kubasik
Observations of zoophagous hoverflies communities were carried out in 2006–2015 in the study area which covers the Botanical Garden of the Adam Mickiewicz University, Poznań, and the adjacent collection of decorative plants of the Faculty of Horticulture and Landscape Architecture of the Poznań University of Life Sciences. The insects were caught in Moericke’s yellow traps. The study yielded the occurrence of 42 zoophagous hoverflies species of 22 genera, which constitutes about 25% of predatory Syrphidae in Poland. The largest numbers of individuals were recorded in 2008, 2013 and 2015. The highest species diversity was observed in 2015, namely 21 species of zoophagous Syrphidae. Episyrphus balteatus (De Geer, 1776) was the only species reported in each study year and also caught in the highest numbers. The resulting 336 individuals of E. balteatus constituted 49% of the collected material. The abundance of this species in each study year helped to classify it as a eudominant. Depending on the year the group also comprised: Epistrophe eligans (Harris, 1780), Eupeodes corollae (Fabricius, 1794), Melangyna pavlovskyi Violovitsh, 1956, M. quadrimaculata Verrall, 1873, Parasyrphus punctulatus (Verrall, 1873), Pipizella viduata (Linnaeus, 1758), Syrphus torvus Osten-Sacken, 1875 and S. vitripennis Meigen, 1822.
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