MINERAL COMPOSITION OF CONTENTS IN TABLE EGGS FROM AUTOCHTHONOUS HEN BREEDS BRED UNDER ECOLOGICAL CONDITIONS

Eggs stand out because of their considerable nutritional value; they constitute a component of many food products. This is for the reason that they contain many necessary ingredients for life including minerals. The min...

CONTENT OF ELLAGIC ACID AND POLYMERIZED PROANTHOCYANIDINS IN PSEUDO FRUITS OF SELECTED ROSE SPECIES

Ellagic acid (EA) occurs in some plants in its free form, as a glycoside or as an ester. As an ester it occurs in hydrolysable tannins, which include ellagitannins (ET) and gallotannins. On top of the hydrolyzable tann...

APPLYING SOLVENT RETENTION CAPACITY METHOD (SRC) TO EVALUATE TECHNOLOGICAL QUALITY OF WHEAT FLOURS

The properties of wheat grain determine the processing lines, choice of parameters, course of technological process, and this, in turn, determines the quality of bread. From the point of view of the production scale, i...

CONTENT OF FOLATES IN FRESH AND COLD STORED KEFIRS AND YOGHURTS

The objective of the research study was to assess the content of folates in commercial milk and fresh kefirs and yoghurts as well as in kefirs and yoghurts that were stored at a refrigeration temperature for max 34 day...

EFFECT OF USING MECHANICALLY DEBONED AND DESINEWED POULTRY MEAT ON QUALITY OF STERILIZED PÂTÉS