eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2008-09-30 7 3 5 14 article Zlatica Kohajdova 1 Jolana Karovicova 1 Slovak University of Technology in Bratislava Cereals represent the most important group of crops in the structure of plant production from the economic, agronomic and consumer point of view. Spelt wheat (Triticum spelta L.) is an ancient bread cereal related to wheat (Triticum aestivum L.) that has been cultivated for hundreds of years, and that is now being rediscovered in Europe and North America. Spelt is generating increasing interest due to its agronomic, nutritional and medical characteristics. Despite of these spelt bread benefits, spelt is wheat that contains gluten proteins and is capable of provoking wheat allergy and gluten enteropathy. This review describes nutritional composition (proteins, aminoacids, starch, sugars, fiber, lipids, fatty acids, sterol, vitamins, ash and mineral compounds) of spelt wheat and potential using of this cereal for baking application (flour, bread, breakfast cereals, pasta, crackers, nutrition bars, biscuits and some regional specialities). https://www.food.actapol.net/volume7/issue3/1_3_2008.pdf spelt wheat nutrition value application cereal technology eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2008-09-30 7 3 15 28 article H.Hulya Orak 1 Serap Kayisoglu 1 Nam&#;k Kemal University in Tekirdag, Turkey The objective of this study was to determine the quality changes in whole, gutted and filleted three fish species, whiting (Gadus euxinus), gray mullet (Mugil cephalus) and anchovy (Engraulis encrasicholus), at frozen storage period (&#8211;26°C). Throughout the storage period, anchovy had the lowest values in all sensorial criteria among the fish spe-cies. During the storage period, whiting kept its freshness better than gray mullet and an-chovy as to chemical criteria. The lowest TVB-N value (17.23 mg/100 g) was determined in whiting whereas the highest value (22.55 mg/100 g) in anchovy. The highest TMA value (3.50 mg/100 g) was found in anchovy. The TBA values increased up to 9th month, depending on fish species. Differences between the species are found to be significant and the highest TBA value (2.55) was obtained in anchovy. Although the TBA and peroxide values in anchovy significantly increase when compared to the others during storage pe-riod, acceptable limits expired at the end of 9th month. According to treatments, filleted fish had better color quality wheras gutted fish had better smell, muscle and taste. https://www.food.actapol.net/volume7/issue3/2_3_2008.pdf anchovy (Engraulis encrasicholus) gray mullet (Mugil cephalus) whiting (Gadus euxinus) frozen storage eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2008-09-30 7 3 29 34 article Anna Gramza-Michałowska 1 Marzenna Hęś 1 Józef Korczak 1 Poznań University of Life Sciences Tea leaves (Camelia sinensis L.) extracts are source of polyphenols, i.e. antioxidant components. Research showed possible tea extracts use in food technology, influencing contained lipids stability improvement. The aim of the research was comparison of different teas extracts activity in emulsified lipid system. The present research examined different teas: white, green, yellow, oolong and black aqueous and ethanol extracts. To evaluate the most potent addition level different tea extracts concentrations were chosen. Linoleic acid oxidative stability was measured by linoleic acid conjugated dienes produc-tion monitoring. Emulsions with additives were incubated 19 hours at 37°C in darkness. Results showed different tea extracts antioxidant activity, dependent on its concentration in examined system. Highest antioxidant activity, comparable to BHT and rosemary ex-tract was found in lipid sample with addition of yellow tea ethanol extract. https://www.food.actapol.net/volume7/issue3/3_3_2008.pdf tea Camelia sinensis L. antioxidants lipid emulsion linoleic acid eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2008-09-30 7 3 35 45 article Tomasz Tarko 1 Aleksandra Duda-Chodak 1 Paweł Sroka 1 Paweł Satora 1 Elşbieta Jurasz 1 University of Agriculture in Krakow The aim of this work was to characterize the oenological profile and antioxidant properties of selected Polish grape and fruit wines. The wines produced in Golesz Vineyard in Podkarpacie and commercially available fruit wines were the experimental material. The analysed wines, except Seyval Blanc &#8211; the white grape wine, were charac-terized by a relatively high amount of total extract (10.5-18.8% m/v). The ethanol concen-tration in wines was at the similar level, only the cider, as a low-alcohol beverage, con-tained 5.7% (v/v) of ethanol. The red wines had the higher antioxidant potential and total polyphenol content than analyzed white grape and fruit wines. The prevailing volatile compounds of wines were higher alcohols, mainly amyl alcohols and isobutanol. The par-ticularly high concentrations of them were detected in liqueur wines. The relatively high concentrations of propanol were also observed in the cherry wines and cider. https://www.food.actapol.net/volume7/issue3/4_3_2008.pdf Polish grape wines fruit wines antioxidant activity phenol compounds volatile components eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2008-09-30 7 3 47 53 article Anna Gramza-Michałowska 1 Józef Korczak 1 Poznań University of Life Sciences The intention of HACCP system is focusing to control at points in the operation, critical to the food safety. It is mandatory, preventative, and easy for monitoring food quality control system. Preventing the problems is the major direction of the HACCP system currently considered as one of the most efficient tools provided. Present research aimed at HACCP system adaptation and verification in production of vegetable food. The correctness of introduction and implementation of HACCP was also verified in practice. Research involved the description of selected vegetable grocery product groups and their production schemes, designation of critical control points (CCP) in the processes, the danger and identification analysis sheet. Also monitoring system, prevention and correc-tion efforts were planned. On the basis of the obtained results chapters of HACCP book for gastronomy vegetable products were created. https://www.food.actapol.net/volume7/issue3/5_3_2008.pdf HACCP food critical control point vegetable product gastronomy eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2008-09-30 7 3 55 63 article Julita Reguła 1 Jan Jeszka 1 Poznań University of Life Sciences This study investigates to what extent long term effectiveness of weight reduction program in obese adolescents depends on the body composition before therapy and its changes during therapy. Studies were conducted on 78 obese adolescents aged 12-16 years, who participated in a 4-week weight reduction program, which consisted of low energy diet (5.47 MJ per day, 18% protein, 26% fat, 56% carbohydrate) and physical ex-ercises. Body weight (BW) and body composition (fat mass &#8211; FM, lean body mass &#8211; LBM) were measured using bioimpedance method before and during therapy as well as six months later. After 4-week BW, FM, LBM decreased significantly (p < 0.001). Six months after termination of therapy the mean BW increased, but mainly due to LBM. Mean changes FM (0.29 kg &#177;3.93) were not significant however in 50% of population FM increased. Correlation between loss of LBM during therapy and FM gain after six months was statistically significant. FM after six months correlated with BW and FM before ther-apy and changes BW during therapy. Effectiveness of the program could be well pre-dicted by BC before therapy and its changes during therapy. Results permitted to formu-late detailed recommendations for weight reduction program for obese adolescents regarding the individual degree of obesity and BC. https://www.food.actapol.net/volume7/issue3/6_3_2008.pdf obesity adolescents fat mass lean body mass diet physical activity bioimpedance eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2008-09-30 7 3 65 73 article Małgorzata Ziarno 1 Warsaw University of Life Sciences SGGW The aim of this study was to evaluate cholesterol uptake by Lb. acidophilus isolates in artificial gastric and duodenal fluids. Studied Lb. acidophilus isolates showed various abilities to uptake cholesterol from MRS broth and artificial GIT fluids. From artificial duodenal fluid Lb. acidophilus isolates removed more cholesterol (from 0.6% to 2.9%) than from gastric fluid (from 3.8% to 13.5%). Even if bacteria had no possibility to grow in artificial GIT fluids, the cholesterol uptake by bacteria cells took place. Lb. acidophilus isolates survived worse in simulated gastric or duodenal fluids than in MRS broth. The initial number of bacteria ranged from 6.2 log CFU/mL to 7.1 log CFU/mL, and viability in artificial gastric fluid was 60.6-81.9% of log of the initial number of bacteria. Viability in artificial duodenal fluid was 35.1-87.3%. https://www.food.actapol.net/volume7/issue3/7_3_2008.pdf cholesterol Lactobacillus acidophilus cholesterol uptake simulated intestinal juice simulated duodenal juice