CHARACTERISATION OF FRACTIONAL COMPOSITION AND RHEOLOGICAL PROPERTIES OF WEDGE PROTEINS IN RYE GRAIN

The objective of this study was to determine, by applying fundamental principles of rheology, whether or not the structure formed by hydrated rye wedge proteins shows rheological properties typical for the wheat gluten...

Zależność między otłuszczeniem tuszy a zawartością tłuszczu śródmięśniowego i profilem kwasów tłuszczowych w mięsie świń

Celem niniejszej pracy było określenie zależności między otłuszczeniem tuszy a zawartością tłuszczu śródmięśniowego i profilem kwasów tłuszczowych w mięsie świń rasy złotnickiej pstrej i mieszańców F1 (wbp x pbz). Bada...

BIOLOGICALLY ACTIVE PEPTIDES FROM FOOD PROTEINS: IN SILICO, IN VITRO AND IN VIVO STUDIES, APPLICATION ASPECTS AND SAFETY EVALUATION

FATTY ACID COMPOSITION, WITH PARTICULAR FOCUS ON CONTENT OF cis9tranS11 C18:2 ACID (CLA) AND TRANS ISOMERS OF C18:1 I C18:2 ACID, IN MILK AND KEFIRS & YOGHURTS PRODUCED FROM IT

The objective of the research study was to compare the composition of fatty acids, with particular focus on the content of conjugated linoleic acid (cis9trans11 C18: 2) acid and trans C18:1 and C18:2, in milk as well a...

BLUE HONEYSUCKLE – HEALTHFUL PROPERTIES OF FRUITS AND POSSIBILITIES OF THEIR APPLICATIONS

In the paper, healthful properties of fruits of blue honeysuckle were discussed. Antioxidant properties of those fruits were pointed out. Bioactive substances in the fruits were characterized that show antioxidant prop...