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...

ANTIOXIDANT ACTIVITY OF POLYPHENOLIC EXTRACTS FROM RED CURRENT AND CRANBERRY FRUITS WITH REGARD TO ERYTHROCYTES MEMBRANE

Contamination of food with polycyclic aromatic hydrocarbons – legal requirements and monitoring

Polycyclic aromatic hydrocarbons (PAHs) commonly occur in the environment, and the development of civilization and technology causes the exposure of man to those contaminants to increase. PAHs are chemically stable compo...

Assessment of ability of selected fungal strains in Basidiomycota phylum to synthesize lipases and esterases

Amidst the major producers of commercially important lipases are the following genera of fungi: Aspergillus, Candida, Mucor, Rhizomucor, Rhizopus, and Penicillium genus. It is estimated that only 1 to 2 % of the entire p...

EFFECT OF HABITAT CONDITIONS ON CONTENT AND QUALITY OF LIPIDS IN SELECTED OAT FORMS

In the research conducted in the years 2008 - 2009, the effect was assessed of the habitat conditions on the content and fat yield, as well as the on the composition of fatty acids in the grain of two naked oat (cv. Kr...