QUALITY ASSESSMENT OF PREPARATIONS MADE FROM DRY FRUITS OF CAPSICUM ANNUUM L. PEPPER

Recently, in addition to spices in the dried form, liquid extracts have become significantly important in food industry. They are based on essential oils and bind with adipose tissue immediately after being added to me...

Zastosowanie zamrażalniczo utrwalonego mleka koziego do wyrobu potencjalnie probiotycznego napoju fermentowanego

Jakość wybranych herbat białych

Celem pracy była ocena jakości mało popularnych na rynku polskim herbat białych z uwzględnieniem oceny jakości sensorycznej naparów tych herbat i pojemności przeciwutleniającej wobec kationorodników ABTS. Oznaczono zaw...

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...

EFFECT OF LACTOBACILLUS ACIDOPHILUS (BAUER) AND BIFIDOBACTERIUM BIFIDUMON PROBIOTIC BACTERIA ON CHANGES IN FAT IN DRY-FERMENTED MEAT PRODUCTS DURING STORAGE

The objective of the research study was to assess the oxidative changes in dry-fermented meat products with the addition of probiotic bacteria of Lactobacillus and Bifidobacterium genere during four-month refrigeration...