Wpływ procesu technologicznego na zawartość antocyjanów i barwę konfitur z płatków róży pomarszczonej (Rosa rugosa)

Celem pracy była ocena wpływu sposobu produkcji oraz długoterminowego przechowywania na barwę oraz zawartość antocyjanów w konfiturach z płatków róży pomarszczonej. Badania przeprowadzono na dwóch partiach wysoko słodz...

 Próba zastosowania pullulanu jako stymulatora wzrostu wybranych bakterii probiotycznych i potencjalnie probiotycznych

UTILIZING MEAT FROM WILD BOARS TO PRODUCE FINELY OMMINUTED MODEL SAUSAGES WITH VARYING AMOUNTS OF ATER AND FAT ADDED

In the paper, the quality of finely comminuted sausages made using a meat from wild boars was assessed. While chopping the meat in a cutter, varying amounts of water (with a constant level of fat added) and fat (with a...

EFFECT OF FERMENTATION, EXTRUSION AND BAKING PROCESSES ON CONTENT OF FRUCTANS IN RYE PRODUCTS

Rye kernel is a source of many nutritionally valuable food components. Among them, there are fructans that show prebiotic properties. However, those components are not included into analytical methods that determine th...

IMPACT OF ENVIRONMENTAL FACTORS ON GLYCOGEN CONCENTRATION IN MUSCLES OF SLAUGHTER ANIMALS

Defective meat causes economic losses for the meat industries. Biochemical changes occurring post mortem in meat depend, mainly, on the glycogen content. A post mortem non-converted part of glycogen that remains in...