EFFECT OF PROBIOTIC BACTERIA ON RHEOLOGICAL PROPERTIES OF RAW-RIPENING HAMS 

COMPOSING RYE FLOUR TO BAKE MOD EL RYE BREADS BY DIRECT METHOD

The objective of the research study was to compose the model rye flour consisting of isolated rye starch, a commercially available wheat arabinoxylan preparation, and protein (a mixture of ovalbumin and commercially av...

Effect of storage time on content of CLA and trans C18:1 and C18:2 isomers in yoghurts from cow's milk with normalized fat content

The objective of the research study was to assess the contents of conjugated linoleic acid (cis9trans11 C18:2) and trans C18:1 and C18:2 acids in normalized milk and in yoghurts made thereof; the yoghurts analyzed were b...

THERMAL DEGRADATION OF ANTHOCYANINS IN BLUEBERRY FRUIT

In the paper, the heat stability was assessed of anthocyanins contained in the extracts prepared from blueberry fruit by heating them at 95 °C for 3 hours. In the samples, the following was determined: content of total...

OPTIMIZING PROCESS OF EXTRACTING PHENOLIC COMPOUNDS HAVING ANTIRADICAL ACTIVITY FROM WHITE MULBERRY LEAVES BY MEANS OF RESPONSE SURFACE METHODOLOGY (RSM)

Mulberry leaves contain polyphenols, alkaloids, terpenoids, and steroids. Their extracts can be a valuable component of the pro health food. The objective of the research study was to optimize the process of extracting...