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Jerzy Stangierski, Agata Kawecka, Ryszard Rezler, Lukasz Tomczyk and Przemyslaw Siejak
This study was conducted on vegetable soup with rabbit meat and vegetable soup with rabbit meat, beef balls, and carrots. The qualitative characteristics of the soups were adapted to the needs of elderly consumers. The soups used in the experiments were ...
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Andrea Maria Patelski, Urszula Dziekonska-Kubczak and Maciej Ditrych
Throughout history, the fermentation of fruit juices has served as a preservation method and has enhanced the retention of bioactive constituents crucial for human well-being. This study examined the possibility of orange and black currant juice fermenta...
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Kristina Nakonechna, Vojtech Ilko, Markéta Bercíková, Vladimír Vietoris, Zdenka Panovská and Marek Dole?al
In the quality monitoring of 18 sunflower oil samples from the EU market, 14 were refined and 4 were cold-pressed. They demonstrated high quality of technological processing with low values of trans-unsaturated fatty acids, acid value, and peroxide value...
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Celina Habryka, Robert Socha and Leslaw Juszczak
The aim of this study was to investigate the influence of bee bread addition on the phenolic content, antioxidant properties, sensory and quality characteristics of the multifloral honey. On the base of results obtained, it was stated that an enrichment ...
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Hyunsoo Jang, Jisu Lee, Sebin Won, Yeeun Kim, Miae Doo, Inyong Kim and Jung-Heun Ha
This study investigated the impact of incorporating Cissus quadrangularis (CQ) powder into Yanggaeng, a traditional Korean food, focusing on its functional properties. This study examined the proximate composition, physicochemical characteristics, antiox...
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Folasade Afolabi, Ryo Matsumoto, Bolanle Akinwande, Bolanle Otegbayo and Asrat Asfaw
This study assessed mineral fertilisation impact on tuber yield and food quality in yam genotypes?Dioscorea alata and Dioscorea rotundata. Four genotypes, each from D. alata and D. rotundata, were used in field experiments conducted in Ibadan, Nigeria, d...
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Agata Blicharz-Kania, Kostiantyn Vasiukov, Agnieszka Sagan, Dariusz Andrejko, Weronika Fifowska and Marek Domin
Cereal bars are so-called convenience foods. Consumers value these products as a healthier alternative to traditional chocolate bars. Since these snacks usually contain added dried fruit, they have high potential for the utilisation of waste materials fr...
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Monika Momot, Barbara Stawicka and Aleksandra Szydlowska-Czerniak
Cold-pressed camelina oil (CPCO) is exceptional seed oil with a unique fatty acid profile promoting health and wellness. Therefore, this work focused on estimating and comparing the physicochemical properties and sensory quality of eight CPCO samples ava...
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Izabela Podgórska-Kryszczuk and Urszula Pankiewicz
The potential of Calendula officinalis water extract against fungi Aspergillus niger and Penicillium sp. and the effect of extract addition on the quality of wheat bread were investigated. In vitro, the extract reduced the mycelial growth and biomass pro...
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Xue Gong, Jiang Chang, Jing Wang, Yinglei Zhang, Danting Li, Chai Liu, Lida Hou and Ning Xia
In order to investigate the effect of protein structure changes on the texture of scallop adductor muscles under ultra-high pressure, the protein structure, hardness, elasticity, cohesion, and chewing properties of untreated scallops maintained at 200 MP...
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