Acta Scientiarum Polonorum Technologia Alimentaria Wydawnictwo uniwersytetu Przyrodniczego w Poznaniu 1644-0730 1898-9594

ORIGINAL_ARTICLE 99-109 en 2012 11 2 Karolina M. Wójciak Zbigniew J. Dolatowski Adams A., Kitryté V., Venskutonis R., De Kimpe N., 2009. Formation and characterisation of melanoidin-like polycondensation products from amino acids and lipid oxidation products. Food Chem. 115, 904-911. Aguirrezábal M.M., Mateo J., Dominguez M.C., Zumalacárregui J.M., 2000. The effect of paprika, garlic and salt on rancidity in dry sausages. Meat Sci. 54, 77-78. Aragon-Alegro L.C., Alegro J.H.A., Cardarelli H.R., Chiu M.C., Saad S.M.I., 2007. Potentially probiotic and synbiotic chocolate mousse. LWT-Food Sci. Technol. 40, 669-675. Arihara K., 2006. Strategies for desinging novel functional meat products. Meat Sci. 74, 219-229. Berthold A., Nowosielska D., 2008. Aminy biogenne w żywności [Biogenic amines in food]. Medycyna Wet. 64 (6), 745-748 [in Polish]. Baraniak B., Szymanowska U., 2006. Lipooksygenaza w żywności pochodzenia roślinnego [Lipoxygenase in food of plant origin]. Żywn. Nauk. Technol. Jakość 2 (47), 29-45 [in Polish], Barriére C., Centeno D., Lebert A., Leroy-Sétrius S., Berdagué J.L., Talon R., 2001. Roles of superoxide dismutase and catalase of Staphylococcus xylosus in the inhibition of linoleic acid oxidation. FEMS Microbiol. Lett. 201, 181-185. Bartosz G., 2006. Druga twarz tlenu. Wolne rodniki w przyrodzie [The other face of oxygen. Free radicals in nature]. Wyd. Nauk. PWN, Warszawa [in Polish], Bozkurt H., 2006. Utilization of natural antioxidants: Green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage. Meat Sci. 73, 442-450. Bozkurt H., Erkmen O., 2002. Effects of starter cultures and additives on the quality of Turkish style sausage (sucuk). Meat Sci. 61, 149-156. Carlsen C.U., Molier J.K.S., Skibsted L.H., 2005. Heme-iron in lipid oxidation. Coordin. Chem. Rev. 249,485-498. Chelh L, Gatellier P., Santé-Lhoutellier V., 2007. Characterisation of fluorescent Schiff bases formed during oxidation of pig myofibrils. Meat Sci. 76, 210-215. Dolatowski Z.J., Jachacz L., Kołożyn-Krajewska D., 2010. Stabilność oksydacyjna modelowego produktu mięsnego z dodatkiem naparu herbaty [Oxidative stability of model meat product with tea infusion]. Jakość i bezpieczeństwo żywności wyzwaniem XXI wieku. Ed. T. Sikora. Kraków, 26-35 [in Polish]. Estévez M., Cava R., 2006. Effectiveness of rosemary essential oil as an inhibitor of lipid and protein oxidation: Contradictory effects in different types of frankfurters. Meat Sci. 72, 348-355. Faustman C., Liebler D.C., McClure T.D., Sun Q., 1999. Alpha, beta-unsaturated aldehydes accelerate oxymyoglobin oxidation. J. Agr. Food Chem. 47, 3140-3144. Faustman C., Specht S.M., Malkus L.A., Kinsman D.M., 1992 a. Pigment oxidation in ground veal: Influence of lipid oxidation, iron and zinc. Meat Sci. 31, 351-362. Faustman C., Yin M., Nadeau D., 1992 b. Color stability, lipid stability and nutrient composition of red and white veal. J. Food Sci. 57 (302-304), 311. Faustman C., Wang K.W., 2000. Potential mechanisms by which vitamin E improves oxidative stability of myoglobin. Antioxidants in muscle foods. Nutritional strategies to improve quality. Ch. 6. John Wiley, New York. Fellenberg M.A., Speisky H., 2006. Antioxidants: their effects on broiler oxidative stress and its meat oxidative stability. World Poultry Sci. J. 62, 53-70. Haurowitz F., Schwerin P., Yenson M.M., 1941. Destruction of hemin and hemoglobin by the action of unsaturated fatty acids and oxygen. J. Biol. Chem. 140, 353-359. Hernández P., Navarro J.L., Toldrá F., 1999. Lipolytic and oxidative changes in two Spanish pork loin products: dry-cured loin and pickled-cured loin. Meat Sci. 51, 123-128. Hęś M., Korczak J., 2007 a. Wpływ różnych czynników na szybkość utleniania się lipidów mięsa [The influence of different factors on the kinetics of the lipid oxidation in meat]. Nauka Przyr. Technol. 1, 1, #3 [in Polish]. Hęś M., Korczak J., 2007 b. Wpływ produktów utleniania lipidów na wartość odżywczą białka [The effect of lipid oxidation products on the nutrition value of proteins]. Nauka Przyr. Technol. 1, 1, #4 [in Polish]. Hęś M., Korczak J., Gramza A., 2007. Changes of lipid oxidation degrees and their influence on protein nutritive value of frozen meat products. Pol. J. Food Nutr. Sci. 57, 3, 323-328. Igarashi T., Kono Y., Tanaka K., 1996. Molecular cloning of manganese catalase from Lactobacillus plantarum. J. Biol. Chem. 271,29521. Jaworska D., Neffe K., Kołożyn-Krajewska D., Dolatowski Z., 2011. Survival during storage and sensory effect of potential probiotic lactic acid bacteria Lactobacillus acidophilus Bauer and Lactoabcillus casei BiO?/IV in dry fermented pork loins. Int. J. Food Sci. Tech. doi: 10.1111/j. 1365-2621.2011,02772.x. Jin G., Zhang J., Yu X., Lei Y., Wang J., 2011. Crude lipoxygenase from pig muscle: Partial characterization and interactions of temperature, NaCl and pH on its activity. Meat Sci. 87, 257-263. Kanner J., Harel S., 1985. Initiation of membranal lipid peroxidation by activated metmyoglobin and methemoglobin. Arch. Biochem. Biophys. 237, 314-321. Kołożyn-Krajewska D., Dolatowski Z., Zielińska D., 2011. Risk assessment of probiotic use particularly in meat products - a review. Fleischwirtschaft International 26, 61-68. Kordiovská P., Vorlová L., Borkovcová I., Karpišková R., Buchtová H., Svobodová Z., Křižek M., Vácha F., 2006. The dynamics of biogenic amine formation in muscle tissue of carp (Cyprinus carpio). Czech J. Anim. Sci. 51, 262-270. Lizaso G., Chasco J., Beriain M.J., 1999. Microbiological and biochemical changes during ripening of salchichón, a Spanish dry cured sausage. Food Microbiol. 16, 219-228. Marcinčák S., Nemcová R., Sokol J., Popelka P., Gancarčiková S., Švedová M., 2009. Impact of feeding of flaxseed and probiotics on meat quality and lipid oxidation process in pork during storage. Slov. Vet. Res. 46 (1), 8-13. Martin-Sánchez A.M., Chaves-López C., Sendra E., Sayas E., 2011. Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor. Meat Sci. 89 (1), 35-44, doi: 10.1016/j. meatsci.2011.03.018. Morita H., Sakata R., Nagata Y., 1998. Nitric Oxide Complex of iron (II) myoglobin converted from metmyoglobin by Staphylococcus xylosus. J. Food Sci. 63 (2), 352-355. Morrissey P.A., Sheehy P.J.A., Galvin K., Kerry J.P., Buckley D.J., 1998. Lipid stability in meat and meat products. Meat Sci. 49, 73. Navarro J.L., Nadal M.I., Izquierdo L., Flores J., 1997. Lipolysis in dry cured sausages as affected by Processing conditions. Meat Sci. 45, 161-168. Nowaczyk A., Dolatowski Z.J., 2010. Właściwości fizykochemiczne baleronów surowo dojrzewających z dodatkiem probiotyku [Physiochemical properties of raw- -cured pork shoulder with the addition of probiotic], In: Probiotyki w żywności. Eds D. Kołożyn-Krajewska, Z.J. Dolatowski. Kraków, 103-121 [inPolish]. O?Gready M.N., Monahan F.J., Brunton N.P, 2001. Oxymyoglobin oxidation and lipid oxidation in bovine muscles - mechanistic studies. J. Food Sci. 66, 386-392. Ong L., Shah N.P., 2009. Probiotic Cheddar cheese: Influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organie acid profiles. LWT-Food Sci. Techno], 42, 1260-1268. Pikul J., Leszczyński D.E., Kummerow F.A., 1989. Evaluation of three modified TB A methods for measuring lipid oxidation in chicken meat. J. Agr. Food Chem. 37,1309. Rhee K.S., Ziprin Y.A., 1987. Lipid oxidation in retail beef, pork and chicken muscles as affected by concentrations of heme pigments and nonheme iron and microsomal enzymie lipid peroxidation activity. J. Food Biochem. 11, 1-15. Skibsted L.H., 1996. Chemical changes in meat and meat products during storage, transportation and retail display - theoretical considerations. In: Meat quality and meat packaging. Eds S.A. Taylor, A. Raimundo, M. Severini, F.J.M. Smulders. ECCEAMST Utrecht, The Netherlands, 169-181. Skwarek M., Dolatowski Z.J., 2010. Właściwości fizykochemiczne szynek surowo dojrzewających z dodatkiem probiotyku [Physiochemical properties of raw ripening hams with the addition of probiotic]. Acta Sci. Pol. Biotechnol. 9 (1), 15-24 [in Polish]. Stadnik J., Dolatowski Z.J., 2010. Biogenic amines in meat and fermented meat products. Acta Sci. Pol., Technol. Aliment. 9 (3), 251-263. Summo C., Caponio V.M., Pasqualone A., 2006. Effect of vacuum-packaging storage on the quality level of ripened sausages. Meat Sci. 74, 249-254. Summo C., Caponio F., Paradiso V.M., Pasqualone A., Gomes T., 2010. Vacuum-packed ripened sausages: Evolution of oxidative and hydrolytic degradation of lipid fraction during long-term storage and influence on the sensory properties. Meat Sci. 84, 147-151. Suzzi G., Gardini F., 2003. Biogenic amines in dry fermented sausages: a review. Int. J. Food Microbiol. 88,41-54. Szebeni J., Winterboum C.C., Carell R.W., 1984. Oxidative interactions between haemoglobin and membrane lipid. Biochem. J. 220, 685-692. Valencia I., Ansorena D., Astiasaran L, 2006. Stability of linseed oil and antioxidants containing dry fermented sausages: A study of the lipid fraction during different storage conditions. Meat Sci. 73, 269-277. Viljanen K., 2005. Protein oxidation and protein-lipid interactions in different food models in the presence of berry phenolics (dissertation). EKT series 1342. Depart. Appl. Chem. Microbiol. Univ. Hels., Elelsinki, 87+36. Zanardi E., Dorigoni V., Badiani A., Chizzolini R., 2002. Lipid and colour stability of Milano-type sausages: effect of packing conditions. Meat Sci. 61, 7-14. Zakrys P.I., Hogan S.A., O?Sullivan M.G., Allen P, Kerry J.P., 2008. Effects of oxygen concentration on the sensory evaluation and quality indicators of beef mus- cle packed under modified atmosphere. Meat Sci. 79, 648-655. Zhang X., Kong B., Xiong L., 2007. Production of cured meat color in nitrite-free Harbin red sausage by Lactobacillusfermentum fermentation. Meat Sci. 77,593-598. Zhou G.H., Zhao G.M., 2007. Biochemical changes during processing of traditional Jinhua ham. Meat Sci. 77, 114-120. probiotic, meat products, antioxidant, oxidative stability, colour

ORIGINAL_ARTICLE 111-119 en 2012 11 2 Wojciech Juzwa Katarzyna Czaczyk Assuncao P., Davey H.M., Rosales R.S., Antunes N.T., de la Fe C., Ramirez A.S., Ruiz de Galarreta C.M., Poveda J.B., 2007. Detection of mycoplasmas in goat milk by flow cytometry. Cytometry 71 A, 1034-1038. Barer M.R., Gribbon L.T., Harwood C.R., Nwoguh C.E., 1993. The viable but non-culturable hypothesis. Rev. Med. Microbiol. 4, 183-191. Baudart J., Coallier J., Laurent R, Prevost M., 2002. Rapid and sensitive cnumeration of viable diluted cells of members of the family Enterobacteriaceae in freshwater and drinking water. Appl. Environ. Microbiol. 68, 5057-5063. Comas-Riu J., Rius N., 2009. Flow cytometry applications in the food industry. J. Ind. Microb. Biotechn. 36, 999-1011. Gunasekera T.S., Attfield P.V., Veal D.A., 2000. A flow cytometry method for rapid detection and enumeration of total bacteria in milk. Appl. Environ. Microbiol. 66, 1228-1232. Gunasekera T.S., Dorsch M.R., Slade M.B., Veal D.A., 2003. Specific detection of Pseudomonas spp. in milk by fluorescence in situ hybridization using ribosomal RNA directed probes. 1. Appl. Microbiol. 94, 936-945. Holm C., Jespersen L., 2003. Aflow cytometric Gram-staining technique for milk-associated bacteria. Appl. Environ. Microbiol. 69, 2857-2863. Holm C., Mathiasen T., Jespersen L., 2004. A flow cytometric technique for quantification and differentiation of bacteria in bulk tank milk. J. Appl. Microbiol. 97, 935-941. Juzwa W., 2011. The application of flow cytometry in modem food analysis. Przem. Spoż. 65, 2, 41-44. Mason D.J., Shanmuganathan S., Mortimer F.C., Gant V.A., 1998. A fluorescent Gram stain for flow cytometry and epifluorescence microscopy. Appl. Environ. Microbiol. 60, 2681-2685. McDougald D., Rice S.A., Weichart D., Kjelleberg S., 1998. Nonculturability: Adaptation or debilitation? FEMS Microbiol. Ecol. 25, 1-9. McNamara C.J., Lemke M.J., Leff L.G., 2002. Culturable and non-culturable factions of bacterial populations in sediment of a South Carolina stream. Hydrobiologia 482, 151-159. Rice S., McDougald A., Kjelleberg S., 2000. Vibrio vulnificus: A physiological and genetic approach to the viable but nonculturable response. J. Infect. Chemother. 6, 115-120. Rozak D.B., Colwell R.R., 1987. Survival strategies of bacteria in the natural environment. Microbiol. Rev. 51, 365-379. Sachidanandham R., Karina Yew-Hoong Gin, Chit Laa Poh, 2005. Monitoring of active but non-culturable bacterial celi by flow cytometry. Biotechn. Bioeng. 89, 1, 5. Shapiro H.M., 2003, Practical flow cytometry. J. Wiley. Veal D.A., Deere D., Ferrari B., Piper J., Attfielda P.V., 2000. Fluorescence staining and flow cytometry for monitoring microbial cells. J. Immunol. Meth. 243,191- -210. flow cytometry, microorganisms detection, microbial contamination, cell sorting

ORIGINAL_ARTICLE 121-135 en 2012 11 2 Mona A.M. Abd El-Gawad Nawal S. Ahmed M.M. El-Abd S. Abd El-Rafee Abd El-Rafee S., Salama F.M.M., Abd El-Kader M., 1998. Quality and recovery of buffaloes Mozzarella cheese. Ann. Agric. Sci., Aim Shams Univ. Cairo 43,489-500. Abou-Donia S.A., 2005. Egyptian adopted plastic curd cheese varieties, Provolone, Mozzarella, Medaffarah and halloumi: an overview. Alex. J. Food Sci. Technol. 2, 35-41. Ahmed N.S., Add El-Gawad M.A.M., El-Abd M.M., Abd-Rabou N.S., 2011. Properties of buffalo Mozzarella cheese as affected by type of coagulant. Acta Sci. Pol., Technol. Aliment. 10 (3), 339-357. AOAC. Association of Official Analytical Chemists. 2007. Official Methods of Analysis. Ch. 33. Benjamin Faraklin Station Washington 7, 10-14. Badawi R.M., Farag I., Okasha A.I., Omara G.M., 2004. Changes in theological properties and microstructure during storage of low fat mozzarella cheese. Egypt. J. Dairy Sci. 32, 341-353. Breen W.M., Price W.V., Erstrom C.A., 1964. Manufacture of pizza cheese without starter. J. Dairy Sci. 47,1173. El-Batawy M.A., Galal E.A., Morsy M.A., Abbas Kh.A., 2004. Effect of homogenization on some properties of Mozzarella cheese. Egypt. J. Dairy Sci. 32, 315-326. Emmons D.B., Kalab M., Larmond E., 1980. Milk gel structure. X. texture and microstructure in cheese in Cheddar cheese madę from whole milk and from homogenized low-fat milk. J. Texture Stud. 11, 15-34. Emstrom C.A., Anis S.K., 1985. Properties of products from ultrafiltered whole milk. In: IDF Seminar ?New Dairy Products via New Technology?. Atlanta GA, USA. Fox P.F., 1993. Cheese chemistry physics and microbiology. Vol. 1. Chapman and Hall London, 303-340. Fox P.F., Guinee T.P., 1987. Chemistry, physics and microbiology [Italian cheese page 229 in cheese], Vol. 2. Major Cheese Groups Elsevier Appl. Sci., New York. Green M.L., Marshall R.J., Glover F.A., 1983. Influence of homogenization of concentrated milks on the structure and properties of rennet curds. J. Dairy Res. 50,341-348. Guinee T.P., Auty M.A.E., Mullin C., 1999. Observations on the microstructure and heat induced changes in the viscoelasticity of commercial cheese. Aust. J. Dairy Tech. 54, 84-89. Harvey C.D., Morris H.A., Jennes R., 1982. Relation between melting and textural properties of process Cheddar cheese. J. Dairy Sci. 65, 2291. Henstra S., Schmidt D.G., 1970. On the structure ofthe fatprotein complex in homogenized cow?s milk. Nether. Milk Dairy J. 24, 45-51. IDF. International Dairy Federation, 1966. Determination of the phosphorus content of cheese and processed cheese products 33. Jana A.H., 1988. Evaluation of the effects of homogenization on the quality of Mozzarella cheese made from buffalo milk. M.Sc. Thesis Gujarat Agric. Univ. Anand, India (C.F. Indian J. Dairy Sci. 1991,44, 2). Jana A.H., Upadhyay K.G., 1991. The effects of homogenization conditions on the texture and baking characteristics of Mozzarella cheese. Aust. J. Technol. 46, 5,27,30. Jana A.H., Upadhyay K.G., 1992. Process standardization for manufacture of Mozzarella cheese from homogenized buffalo milk. Indian J. Dairy Sci. 45, 256-260. Keenan T.W., Mather I.H., Dylewski D.P., 1988. Physical equilibria lipid phase. In: Fundamentals of dairy chemistry. Ed. N.P. Wong. Van Nostrand Reinhold New York, 565. Kindsted P.S., Fox P.F., 1991. Modified Gerber test for free oil in melted Mozzarella cheese. J. Food Sci. 56, 1115. Kosikowski F. V., 1960. Italian soft cheese in New York market. J. Dairy Sci. 43, 714. Kosikowski F.V., 1982 a. Cheese and fermented milk foods. Edwards Brothers Ann Arbor. Kosikowski F.V., 1982 b. Cheese and fermented milk foods. Publ. F.V. Kosikowski and Assoc. New York. Kosikowski F.V., Mistry V.V., 1997. Analysis determination of soluble protein in cheese (Kjeldahl). In: Cheese and fermented milk foods. Vol. 2. Procedures and analysis. Ed. F.V. Kosikowski. L.L.C. Westport, 223-224. Land D.G., Shepherd R., 1988. Scaling and ranking methods. In: Sensory analysis of foods. Ed. J.R. Piggott. Elsevier Appl. Sci. New York, 155-185. Lelievre L., Shaker R.R., Taylor M.W., 1990. The role of homogenization in the manufacture of Halloumi and Mozzarella cheese from recombined milk. J. Soc. Dairy Techn. 43 (1), 21-24. Masi P., Addeo F., 1986. An examination of some mechanical properties of a group of Italian cheeses and their relation to structure and conditions of manufacture. J. Food Eng. 5, 217-229. Merrill R.K., Oberg C.J., McManus W.R., Kalab M., McMahon D., 1996. Microstructure and physical properties of a reduced fat mozzarella cheese made using Lactobacillus casei spp. casei adjunct culture. Lebensmitt.-Wiss. Technol. 29, 8, 721-728. Metzger L.E., Mistry V.V., 1993. Effect of homogenization on quality of reduced fat Cheddar cheese. 2. Rheology and microstructure. J. Dairy Sci. 76 (Suppl.), 145. Muthukumarappan K., Wang Y.C., Gunasekaran S., 1999. Modified Schreiber test for evaluation of Mozzarella cheese meltability. J. Dairy Sci. 82, 1068-1071. Peters I.I., 1964. Homogenized milk in cheesemaking. Dairy Sci. Abstr. 26,457-461. Raadsveld C.W., Klomp H., 1971. A simple method for the estimation of the calcium content of cheese. Neth. Milk Dairy J. 25, 81-87. Richardson G.H., 1985. Standard methods for the examination of dairy products. Am. Pub. Health Assoc. Washington. Robson E.W., Dalgleish D.G., 1984. Coagulation of homogenized milk particles by rennet. J. Dairy Res. 51, 417-424. Rudan M.A., Barbano D.M., 1998. A model of Mozzarella cheese melting and browining during pizza baking. J. Dairy Sci. 81,2312. SAS 2004. Statistical Analysis System. SAS User?s Guide Statistical. Release 6.12 Educations. SAS Institute Cary, NC, USA. Schmidt D.G., Buchheim W., 1970. Electronmikroskopische untersuchung derfeinstruktur von casein-micellen in kuhmilch. Milchwissenschaft 25, 596-600. Taneya S., Kimura T., Izutsu T., Buchheim W., 1980. The submicroscopic structure of processed cheese with different melting properties. Milchwissenschaft 35, 8, 479-481. Tunick M.H., 1994. Effects of homogenization and proteolysis on free oil in Mozzarella cheese. J. Dairy Sci. 77, 2487-2493. Tunick M.H., Malin E.L., Smith P.W., Shieh J.J., Sullivan B.C., Mackey K.L., Holsinger V.H., 1993 a. Proteolysis and rheology of low-fat and full-fat Mozzarella cheese prepared from homogenized milk. J. Dairy Sci. 76, 3621-3628. Tunick M.H., Mackey K.L., Shieh J.J., Smith P.W., Cook P., Malin E.L., 1993 b. Rheology and microstructure of low-fat Mozzarella cheese. Intern. Dairy J. 3, 649-662. Tunick M.H., Malin E.L., Shieh J.J., Smith P.W., Mackey K.L., Holsinger V.H., 1992. Comparison of low-fat and full-fat Mozzarella cheese prepared from homogenized milk. J. Dairy Sci. 75 (Suppl. 1), 130. Tunick M.H., Malin E.L., Smith P.W., Holsinger V.H., 1995. Effects of skim milk homogenization on proteolysis and rheology of Mozzarella cheese. Intern. Dairy J. 5,483-491. Tunick M.H., Van Hekken D.L., Cook P.H., Smith P.W., Malin E.L., 2000. Effect of high pressure microfluidization on microstructure of Mozzarella cheese. Lebensm. Wiss. U-Technol. 33, 538-544. Vakaleris D.G., Price W. W., 1959. A rapid spectophotometric method for measuring cheese ripening. J. Dairy Sci. 32, 264. Vandeweghe J., Maubois J.L., 1987. The yield of cheese predetermination and measurement. In: Cheese making. Sci. and Tech. Ed. A. Eck. Part 7. Ch. 23. Techn. ET Docum.-Lavoisier. 11,469-477. Yun S.H., 1985. A fluorescence microscopic study of cheese. J. Food Microstr. 4 (1), 99. Walstra P., Jenness R., 1984. Dairy chemistry and physics. John Wiley New York. Mozzarella cheese, homogenization, microstructure, buffalo milk, sensory evaluation

ORIGINAL_ARTICLE 131-148 en 2012 11 2 Reza Amiri Chayjan Kamran Salari Hossein Barikloo Aghbashlo M., Kianmehr M.H., Arabhosseini A., Nazghelichi T., 2011. Modeling the carrot thin-layer drying in a semi-industrial continuous band dryer. Czech J. Food Sci. 28, 531-537. Aghbashlo M., Kianmehr M.H., Samimi-Akhijahani H., 2008. Influence of drying conditions on the effective moisture diffusivity, energy of activation and energy consumption during the thin-layer drying of beriberi fruit (Berberidaceae). Energy Conv. Manage. 49,2865-2871. Alibas I., 2007. Microwave, air and combined microwaveair-drying parameters of pumpkin slices. LWT 40, 1445-1451. Amiri Chayjan R., Amiri Parian J., Esna-Ashari M., 2011. Modeling of moisture diffusivity, activation energy and specific energy consumption of high moisture com in a fixed and fluidized bed convective dryer. Span. J. Agric. Res. 9, 28-40. Amiri Chayjan R., Khoshtaghaza M.H., Montazer G.H., Minaee S., Alizadeh M.R., 2009 a. Estimation of head rice yield using artificial neural networks for fluidized bed drying of rough rice. J. Agr. Sci. Tech. 13, 285-299 [in Farsi], Amiri Chayjan R., Khoshtaghaza M.H., Amiri Parian J., 2009 b. Variables estimation and important order determination of effective factors in fixed bed drying of rough rice by using artificial neural networks. J. Food Ind. Res. 19, 55-73 [in Farsi]. AOAC, 2002. Official methods of analysis. Association of Official Analytical Chemists Arlington, USA. Arumuganathan T., Manikantan M.R., Rai R.D., Anandakumar S., Khare V., 2009. Mathematical modeling of drying kinetics of milky mushroom in a fluidized bed dryer. Int. Agrophys. 23, 1-7. Bialonska D., Kasimsetty S.G., Schrader K., Ferreira D., 2009. The effect of pomegranate (Punica granatum L.) byproducts and ellagitannins on the growth of human gut bacteria. J. Agric. Food Chem. 57, 8344-8349. Chayjan R.A., Esna-Ashari M., 2011. Effect of moisture content on thermodynamic characteristics of grape: mathematical and artificial neural network modeling. Czech J. Food Sci. 29,250-259. Chayjan R.A., Parian J.A., Salari K., Abedi Q., 2012. Modeling some drying characteristics of high moisture potato slices in fixed, semi fluidized and fluidized bed conditions. J. Agric. Sci. Tech. [in press]. Demuth H., Beale M., Hagan M., 2007. Neural network toolbox 5. The MathWorks, Natick, MA, USA. Doymaz I., 2007. Air-drying characteristics of tomatoes. J. Food Eng. 78, 1291-1297. Doymaz I., Pala M., 2002. Flot air drying characteristics of red pepper. J. Food Eng. 55, 331-335. Gazor H.R., Mohsenimanesh A., 2010. Modeling drying kinetics of canola in fluidized bed dryer. Czech J. Food Sci. 28, 531-537. Hashemi G., Mowla D., Kazemeini M., 2009. Moisture diffusivity and shrinkage of broad beans during bulk drying in an inert medium fluidized bed dryer assisted by di- electric heating. J. Food Eng. 92, 331-338. Khoshnam F., Tabatabaeefar A., Vamamkhasti M.G., Borghei A., 2007. Mass modeling of pomegranate (Punica granatum L.) fruit with some physical characteristics. Sci. Flort. 114, 21-26. Khoshtaghaza M.H., Chayjan R.A., 2007. Effect of some physical properties on fluidisation stability of grain products. Biosyst. Eng. 98, 192-197. Kingsly A.R.R, Goyal R.K., Manikantan M.R., Ilyas S.M., 2007. Effects of pretreatments and drying air temperature on drying behavior of peach slice. Int. J. Food Sci. Technol. 42, 65-69. Kingsly A.R.R, Singh D.B., 2007. Drying kinetics of pomegranate arils. J. Food Eng. 79, 741-744. Kingsly A.R.R, Singh D.B., Manikantan M.R., Jain R.K., 2006. Moisture dependent physical properties of dried pomegranate seeds (Anardana). J. Food Eng. 75,492-496. Kunii D., Levenspiel O., 1991. Fluidization engineering. Butterworth-Heinemann Stoneham, USA. Mansouri Y.S., Khazaei J., Hassan Beygi S.R., Mohtasebi S.S., 2010. Statistical modeling of pomegranate (Punica granatum L.) fruit with some physical attributes. J. Food Proc. Technol. 1, 1-4. Mohapatra D., Rao P.S., 2005. A thin layer drying model of parboiled wheat. J. Food Eng. 66, 513-518. Sacilik K., 2007. Effect of drying methods on thin-layer drying characteristics of hull-less seed pumpkin (Cucurbita pepo L.). J. Food Eng. 79, 23-30. Zhang Q., Yang S.X., Mittal G.S., Yi S., 2002. Prediction of performance indices and optimal parameters of rough rice drying using neural network. Biosyst. Eng. 83, 281-290. fl uidized bed drying, moisture diffusivity, pomegranate, artifi cial neural network

ORIGINAL_ARTICLE 151-165 en 2012 11 2 Oluwole Steve Ijarotimi Oluremi Olufunke Keshinro Abdullah A., Baldwin R.E., 1984. Mineral and vitamin contents of seeds and sprouts of newly available smali seeded soybeans and market samples of mungbeans. J. Food Sci. 49, 656-657. Adeyeye E.I., 2004. The chemical composition of liquid and solid endosperm of ripe coconut. Orient J. Chem. 20 (3), 471-476. Adeyeye E.I., 2006. Amino acids composition of fermented African locust bean [Parkia biglobosa] seeds. J. Appl. Environ. Sci. 2 (2), 1543-158. Adeyeye E.I., Fagbohun E.D., 2006. Nutritional study of seven varieties of Nigerian garden egg fruit. J. Appl. Environ. Sci. 2 (1), 129-135. Adeyeye E.I., Asaolu S.S., Aluko A.O., 2007. Amino acid composition of two masticatory nuts (Cola acuminata and Garcinia kola) and a snack nut [Anacardium occidentale]. Int. J. Food Sci. Nutr. 2 (2), 241-249. Afam-Anene O.C., Onuoha L.N., 2006. Nutritional and functional properties of sesame. Nig. J. Nutr. Sci. 27, 16-21. Alabi D.A., Akinsulire O.R., Sanyaolu M.A., 2005. Quantitative determination of chemical and nutritional composition of Parkia biglobosa (Jacq.) Benth. Afr. J. Bio- techn. 4 (8), 812-815. Alsmeyer R.H., Cunningham A.E., Flappich M.L., 1974. Equations to predict PER from amino acid analysis. Food Technol. 28, 34-38. AOAC [Association of Official Analytical Chemists], 2005. Official Methods of Analysis of the Association of Analytical Chemists International. Gathersburg, MD U.S.A Official methods, 2005.08. Ariahu C.C., Ukpabi U., Mbajunwa K.O., 1999. Production of African breadfruit (Treculia Africana) and soyabean (Glycine max) seed based food formulations. 1. Effects of germination and fermentation on nutritional and organoleptic quality. Plant Foods Human Nutr. 54, 123-266. Balogun A.M., FetugaB.L., 1986. Chemical composition of some under exploited crops seeds in Nigeria. J. Agric. Food Chem. 34, 189-192. Bates R.P., Knapp F.W., Araujo P.E., 1977. Protein quality of green mature, dry mature and sprouted soy-beans. J. Food Sci. 42, 271-272. Beuchat L.R., 1977. Functional and electrophoretic characteristics of succinylated peanut flour protein. J. Agric. Food Chem. 25, 258-261. Bonvehi J.S., Coli F.V., 1993. Oil content, stability and fatty acid composition of the main varieties of Catalonian hazelnuts [Corylus avellana L.]. Food Chem. 48,237-241. Burns R., 1971. Method for estimation of tannin in grain sorghum. Agro. J. 63, 511-512. Campbell-Platt G., 1980. African locust beans [Parkia spp ] and its West African fermented food product, ?Dadadawa Ecol. Food Nutr. 9, 123-132. Charan U.D., McKenzie D.B., 2001. Functional properties of protein isolates from beach pea (Lathyrus maritimus L.) as affected by different solvents. Food Chem. 75, 4, 509-512. Cook J.A., VanderJagt D.J., Pastuszyn A., Moukaila G., Glew R.S., Millson M., Glew R.H., 2000. Nutrient and chemical composition of 13 wild plant foods of Niger. J. Food Comp. Anal. 13, 83-92. Cronk T.C., Steinkraus K.H., Hackler L.R., Mattick L.R., 1977. Indonexian tape ketan fermentation. Appl. Environ. Micr. 33, 1967-1073. Cunnane S.C., Ganguli S., Menard C., Liede A.C., Hamadeh M.J., Chen Z., Wolever T.M.S., Jerkins D.J.A., 1993. High linolenic acid flaxseed [Linum usitatissimum]: some nutritional properties in humans. Br. J. Nutr. 69, 433-453. Dike E.N., Odunfa S.A., 2003. Microbiological and biochemicalevaluation of a fermented soyabean productsoyadawadawa. J. Food Sci. Tech. 40, 606-610. El-Adawy T.A., 2002. Nutritional composition and antinutritional factors of chickpeas [Cicer arietinum L.] undergoing different cooking methods and germination. Plant Food Hum. Nutr. 57, 83-97. Egli I.M., 2001. Traditional food processing methods to increase mineral bioavailability from cereal and legume based weaning foods. A PhD dissertation. Swiss Federal Inst. Techn. Zurich. Elemo G.N., Elemo B.O., Oladunmoye O.O., Erukainure O.L., 2011. Comprehensive investigation into the nutritional composition of dehulled and defatted African locust bean seed (Parkia biglobosa). Afr. J. Plant Sci. 5 (5), 291-295. Esenwah C.N., Ikenebomeh M.J., 2008. Processing effects on the nutritional and anti-nutritional contents of African locust bean [Parkia biglobosa Benth.] Seed. Pakistan J. Nutr. 7 (2), 214-217. FAO/WHO/UNU, 1985. Energy and protein requirements. WHO Technical Report Series No 724. WHO Geneva, 13-205. FAO/WHO, 1990. Protein quality evaluation. Report of a Joint FAO/WHO Consultation Held in Bethesda. Md, USA, 3-36. FAO/WHO, 1991. Protein quality evaluation. Report of Joint FAO/WHO Expert Consultation. FAO Food and Nutrition Paper 51. Rome, Italy, 10-26. Giami S.Y., Bekeham D.A., 1992. Proximate composition and functional properties of raw and processed fuli fat fluted pumpkin [Telferia occidentalis] seed flour. J. Sci. Food Agric. 59, 32. Gibson R.S., Yeudall F., Drost N., Mitimuni B., Cullinan T., 1998. Dietary interventions to prevent zinc deficiency. Am. J. Clin. Nutr. 68 [2 Suppl.], 484S-487S. Gopaldas T., John C., 1991. Evaluation of a controlled 6 months feeding trial on intake by infants and toddlers fed highenergy-low bulk gruel versus a high energy- high bulk gruel in addition to their habitual home diet. J.Trop Paediatr. 38, 278-283. Helland M.H., Wicklund T., Narvhus J.A., 2002. Effect of germination time on alpha-amylase production and viscosity of maize porridge. Food Res. Int. 35, 315-321. Ikenebomeh M.J., Kok R., 1984. Mass balance of the processing and fermentation of the African locust bean (Parkia filicoidea Welw.). J. Can. Inst. Food Sci. Tech. 17,48-50. Jirapa P., Normah H., Zamaliah M.M., Asmah R., Mohamad K., 2001. Nutritional quality of germinated cowpea flour [ Cigna unguiculala] and its application in home prepared weaning foods. Plant Foods Hum. Nutr. 56, 203-216. Joslyn N., 1970. Methods in food analysis. Physical, chemical and instrumental methods of analysis. Acad. Press New York, 708-720. Kakade M.L., Rackis J.J., Mcghee J.E., Puski G., 1974. Determination of trypsin inhibitor activityof soy products: A collaborative analysis of an improved procedure. Cereal Chem. 51, 376-382. Kaushik G., Satya S., Naik S.N., 2010. Effect of domestic processing techniques on the nutritional quality of the soybean. Mediterr. J. Nutr. Metab. 3 (1), 39-46. Khatoon N., Prakash J., 2006. Nutrient retention in microwave cooked germinated legumes. Food Chem. 97 (1), 115-121. Kirk R.S., Sawyer R., Egan H., 1961. Pearson?s composition and analysis of foods. Longman Essex, U.K. Labuda J., Kacerovský O., Kováé M., Štirba A., 1982. Výživa a krmenie hospodárských zvierat. Priroda Bratislava. Lockeett C.T., Calvert C.C., Grivetti L.E., 2000. Energy and micronutrient composition of dietary and medicinal wild plants consumed during drought: study of Rural Fulani, Notheastem Nigeria. Int. J. Food Sci. Nutri. 52,195-208. Marero L.M., Pajumo E.M., Librando E.C., 1988. Technology of weaning food formulation prepared from germinated cereals and legumes. J. Food Sci. 53, 1391-1395. Martin E.A., Coolidge A.A., 1978. Nutrition in action. Holt and Wilson New York, USA. Moore I., Stein W.H., 1963. Chromatographic determination of amino acids by use of automatic recording equipment methods in enzymology. Vol. 6. Academic Press New York, 819-831. Moore A.C., Akhter S., Aboud F.E., 2006. Responsive complementary feeding in rural Bangladesh. Soc. Sci. Med. 62, 1917-1930. Mosha A.C., Lorri W.S.M., 1987. High-nutrient-density weaning foods from germinated cereals. In: Improving young child feeding in Eastem and Southern Africa. Eds D. Alnwick, S. Moses, O.G. Schmidt. IDRC, UNICEF, SIDA, Nairobi, New York, Stockholm, 288-299. Mune-Mune M.A., Minka S.R., Mbome I.L., Etoa F.X., 2011. Nutritional potential of Bambara bean protein concentrate. Pak. J. Nutri. 10 (2), 112-119. Nielsen S.S., 2002. Introduction to the chemical analysis of foods. CBS Pub). New Delhi, 235-247. Ochanda S.O., Onyango C.A., Mwasaru A.M., Ochieng J.K., Mathooko F.M., 2010. Effects of malting and fermentation treatments on group B-vitamins of red sorghum, white sorghum and pearl millets in Kenya. J. Appl. Biosci. 34, 2128-2134. Odunfa S.A., 1986. Dawadawa. In: Legume-based fermentation foods. Eds N.R. Reddy, M.D. Pierson, D.K. Salunkhe. CRS Press, Boca Raton, Florida, 173-189. Ohtsubo K., Suzuki K., Yasui Y., Kasumi T., 2005. Bio-functional components in the processed pregerminated brown rice by a twinscrew extruder. J. Food Compos. Anal. 18(4), 303-316. Okaka J.C., Potter N.N., 1979. Physicochemical and functional properties of cowpea powders processed to reduce beany flavour. J. Food Sci. 44, 1235-1240. Omueti O., Otegbayo B., Jaiyeola O., Afolabi O., 2009. Functional properties of complementary diets developed from soybean glycine max], groundnut [Arachis hypogea] and crayfish [Macrobrachium spp.]. EJEAFChe, 8 (8), 563-573. Oser B.L., 1959. An integrated essential amino acid index for predicting the biological value of proteins. In: Protein and amino acid nutrition. Ed. A.A. Albanese. Academic Press New York, 295-311. Oshodi A.A., Olafe O., Hall G.M., 1993. Amino acid, fatty acid and mineral composition of pigeon pea (Cajanus cajari). Inter. J. Foof Sci. Nutr. 43,4, 187-191. Osundahunsi O.F., Aworh O.C., 2002. A preliminary study on the use of tempeh based formula as a weaning diets in Nigeria. Plant Foods Hum. Nutr. 57, 365-376. Oyarekua M.A., Eleyinmi A.F., 2004. Comparative evaluation of the nutritional quality of com, sorghum and millet ogi prepared by modified traditional technique. Food Agric. Envir. 2 (2), 94-99. Price M.L., Scoyoc S.V., Butler L.G., 1978. Acritical evaluation of the vanillin reaction as an essay for tannin in sorghum grain. J. Agric. Food Chem. 26, 1214-1218. Rajalakshmi R., Vanaja K., 1967. Chemical and biological evolution of the effects of fermentation on the nutritive value of foods prepared from rice and gram. Brit. J. Nut. 21,46-473. Rao M.V.R., 1961. Some observations on fermented foods. In: Meeting the needs of infants and children. National Acad. Sci., National Res. Council. Public. 843,291-293. Siddhuraju P., Becker K., 2001. Effect of various indigenous Processing methods on the galactoside and monoand disaccharide content of an Indian tribal pulse [Mucuna prueriens var. utilis]. J. Sci. Food Agric. 81, 718-725. Słupski J., 2011 a. Effect of freezing and canning on the content of vitamin C in immature seeds of five cultivars of common bean (Phaseolus vulgaris L.). Acta Sci. Pol., Technol. Aliment. 10(2), 199-208. Słupski J., 2011 b. Evaluation of the effect of pretreatment and preservation on macro- and microelements retention in flageolet (Phaseolus vulgaris L.) bean seeds. Acta Sci. Pol., Technol. Aliment. 10 (4), 475-485. Snow J.E., 1974. Flexible packaging and food products compatibility. In: Chemistry of food packaging. Ed. M. Swalon. Amer. Chem. Soc., Washington, 82, 84. Spackman D.H., Stein E.H., Moore S., 1958. Automatic recording apparatus for use in the chromatography of amino acids. Anal. Chem. 30, 1190-1191. Steinkraus K.H., Van Veen A.G., Thiebeau D.B., 1967. Studies on Idli-an Indian fermented black gram-rice food. Food Tech. 21, 110-113. Syed A.S., Aurang Z., Tariq M., Nadia N., Sayed J.A., Muhammad S., Md. A.A., Asim M., 2011. Effects of sprouting time on biochemical and nutritional qualities of Mungbean varieties. Afric. J. Agric. Res. 6 (22), 5091-5098. Ugwu F.M., Oranye N.A., 2006. Effects of some processing methods on the toxic components of African breadfruit [Treculia africana]. Afr. J. Biotech. 5, 2329-2333. Walker A.F. Kochhar N., 1982. Effect of cooking including domestic cooking on nutritional quality of legumes. Proc. Nutr. Soc. 41, 41-51. Wheeler E.L., Ferrel R.E., 1971. Method for phytic acid determination in wheat and wheat fractions. Cereal Chem. 48,312-316. Yagoub A.A., Abdalla A.A., 2007. Effect of domestic processing methods on chemical, in vitro digestibility of protein and starch and functional properties of bambara groundnut [Voandzeia subterranea] seed. Res. J. Agric. Biol. Sci. 3, 24-34. Zwarts L., Savage G.P., Mcneil D.L.,1999. Fatty acid content of New Zealand grown walnuts (Juglans regia L.). Int. J. Food Sci. Nutr. 50, 189-194. African locust bean, amino acids, fatty acids, nutritional quality, germination and germination

ORIGINAL_ARTICLE 167-174 en 2012 11 2 Marzanna Hęś Danuta Górecka Krzysztof Dziedzic Alvarez-Jubete L., Arendt E.K., Gallagher E., 2010. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients. Trends Food Sci. Tech. 21,106-113. Baraniak B., Gawlik-Dziki U., Lin R., 2006. Antioxidant activity of Tartary buckwheat extracts. Fragm. Agronom. 23, 1 (89), 7-20. Bonafaccia G., Marocchini M., Kreft I., 2003. Composition and technological properties of the flour and bran from common and Tartary buckwheat. Food Chem. 80,9-15. Burda S., Oleszek W., Junkuszew M., 2001. Antioxidant activity of cereal grains. In: XXXII Sesja Naukowa KTiChŻ PAN ?Technologia żywności a oczekiwania konsumentów?. Warszawa, 1-4. Chłopicka J., 2008. Buckwheat as functional food. Bromat. Chem. Toksykol. 41, 3, 249-252. Dziedzic K., Górecka D., Kobus-Cisowska J., Jeszka M., 2010. Opportunities of using buckwheat in production of funcional food. Nauka Przyr. Technol. 4, 2 # 28. Gallardo C., Jimenez L., Garcia-Conesa M.T., 2006. Hydroxycinnamic acid composition and in vitro antioxidant activity of selected grain fractions. Food Chem. 99, 455-463. Gramza A., Korczak J., Hęś M., Jędrusik-Golińska A., 2004 Tea extracts influence on catalytical properties of Fe2+ in lipids. Polish J. Environ. Stud. 13, Suppl. II, 143-146. Hęś M., Korczak J., Górecka D., Szymandera-Buszka K., 2006. Antioxidant activities of buckwheat groats extracts. Fragm. Agronom. 23, 1 (89), 57-67. Holasova M., Fiedlerova V., Smrcinova H., Orsak M., Lachman J., Vavreinova S., 2002. Buckwheat - The source of antioxidant activity in functional foods. Food Res. Inter. 35. 207-211. Hollman P.C.H., 2001. Evidence for health benefits of plant phenols: local or systemie effects? J. Sci. Food Agric. 81, 842-852. Horwitz W., 1970. Official Methods of Analysis of the Official Analytical Chemists (AOAC). Washington, 15.049-15.055. Inglett G.E., Chen D., Berhow M., Lee S., 2011. Antioxidant activity of commercial buekwheat flours and their free and bound phenolic compositions. Food Chem. 125, 923-929. Kaliora A.C., Dedoussis G.V., 2007. Natural antioxidant compounds in risk factors for CVD. Pharmacol. Res. 56, 99-109. Kim C.D., Lee W-K., No K-O., Park S-K., Lee M-H., Lim S.R., Roh S-S., 2003. Anti-allergic action of buekwheat (Fagopyrum esculentum Moench) grain extract. Int. Immunopharmacol. 3, 129-136. Kishore G., Ranjan S., Pandey A., Gupta S., 2010. Influence of Altitudinal Variation on the antioxidant potencial of Tartar Buekwheat of Western Himalaya. Food Sci. Biotechnol. 19(5), 1355-1363. Klepacka J., Fornal Ł., 2006. Bioactive components of buekwheat and its prohealth function (review article). Fragm. Agronom. 23, 1 (89), 78-92. Kreft I., Fabjan K., Yasumoto K., 2006. Rutin content in buekwheat (Fagopyrum esculentum Moench) food materials and produets. Food Chem. 98, 508-512. Lingnert H., Vallentin K., Eriksson C.E., 1979. Measurement of antioxidative effect in model system. J. Food Proc. Preserv. 3, 87-103. Mensor L.L., Menezes F.S., Leitao G.G., Reis A.S., dos Santos T.C., Coube C.S., Leitao S.G., 2001. Screening of brazilian plant extracts for antioxidant activity by the use of DPPH free radical method. Phytother. Res. 15, 127-130. Miura S., Watanabe J., Sano M., Tomita T., Osawa T., Flara Y., Tomita I., 1995. Effect of various natural antioxidants on the Cu2+-mediated oxidative modification of low density lipoprotein. Biol. Pharm. Buli. 18 (1), 1-4. Miura S., Watanabe J., Tomita T., Sano M., Tomita I., 1994. The inhibitory effects of tea polyphenols (flavan-3-ol derivatives) on Cu2+ mediated oxidative modification of low density lipoprotein. Biol. Pharm. Buli. 17 (12), 1567-1572. Oomah B., Mazza G., 1996. Flavonoids and antioxidative activities in buekwheat. J. Agric. Food Chem. 3 (32), 1746-1750. Przybylski R., Lee Y.C., Eskin N.A.M., 1998. Antioxidant and radical-scavenging activities of buekwheat seed components. JAOCS 75, 1595-1601. Ragaee S., Abdel-Aal E-S.M., Noaman M., 2006. Antioxidant activity and nutrient composition of selected cereals for food use. Food Chem. 98, 32-38. Samotyja U., Zdziebłowski T., Szlachta M., Małecka M., 2007. Antioxidant properties of extracts of germinated seeds. Żywn. Nauka Technol. Jakość 5 (54), 122-128. Sanchez-Moreno C., Larrauri J.A., Saura-Calixto F., 1998. A procedure to measure the antiradical efliciency of polyphenols. J. Sci. Food Agric. 76, 270-276. Sun T., Ho Ch.-T., 2005. Antioxidant activities of buekwheat extracts. Food Chem. 90, 743-749. Tang S.Z., Kerry J.P., Sheehan D., Buckley D.J., 2002. Antioxidative mechanism of tea catechins in chicken meat Systems. Food Chem. 76,45-51. Velioglu Y.S., Mazza L., Gao L., Oomah BD., 1998. Antioxidant activity and total phenolic in selected fruits, vegetables and grain produets. J. Agric. Food Chem. 46 (10), 4113-4117. Yu L., Haley S., Perret J., Harris M., Wilson J., Qian M., 2002. Free radical scavenging properties of wheat extraets. J. Agric. Food Chem. 50, 1619-1624. Zademowski R., Pierzynowska-Komiak G., Ciepielowska D., Fornal Ł., 1992. Chemical characteristics and biological functions of phenolic acids of buekwheat and lentil seeds. Fagopyrum 12, 27-35. Zduńczyk Z., Flis M., Zieliński H., Wróblewska M., Antoszkiewicz Z., Juskiewicz J., 2006. In vitro antioxidant activities of barley, husked oat, naked oat, triticale, and buekwheat wastes and their influence on the growth and biomarkers of antioxidant status in rats. J. Agric. Food Chem. 54,4168-4175. Zieliński H., Kozłowska H., 2000. Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. J. Agric. Food Chem. 48, 2008-2016. Zieliński H., Troszyńska A., 2000. Antioxidant capacity of raw and hydrolhermal processed cereal grains. Pol. J. Food Nutr. Sci. 9/50, (3S), 79-83. buckwheat, hull, bran, polyphenols, antioxidant activity

ORIGINAL_ARTICLE 175-181 en 2012 11 2 Przemysław Kowalczewski Konrad Celka Wojciech Białas Grażyna Lewandowicz Alamdari D.H., Paletas K., Pegiou T., Sarigianni M., Befani C., Koliakos G., 2007. A novel assay for the evaluation of the prooxidant ? antioxidant balance, before and after antioxidant vitamin administration in type II diabetes patients. Clin. Biochem. 40, 248-254. Arts M., Haenen G., Voss H., Bast A., 2004. Antioxidant capacity of reaction products limits the applicability of the Trolox Equivalent Antioxidant Capacity (TEAC) assay. Food Chem. Toxicol. 42,45-49. Bilska A., Rudzińska M., Kowalski R., Krysztofiak K., 2009. The effect of soy hydrolysates on changes ion cholestrol content and its oxidation products in fine - ground model sausages. Acta Sci. Pol., Technol. Ali- ment. 8(3), 15-22. Burlingame B., Mouille B., Charrondiere R., 2009. Nutrients, bioactive non-nutrients and anti-nutrients in potatoes. Critical review. J. Food Comp. Anal. 22, 494-502. Fang Z., Zhang M., Sun Y., Sun J., 2006. How to improve bayberry {Myrica rubra Sieb. et Zucc.) juice color quality: Effect of juice processing on bayberry anthocyanins and polyphenolics. J. Agric. Food Chem. 54, 99-106. Gumul D., Ziobro R., Noga M., Sabat R., 2011. Characterisation of five potato cultivars according to their nutri tional and pro-health components. Acta Sci. Pol., Technol. Aliment. 10(1)2,73-81. Hamouz K., Lachman J., Dvořák P., Hejtmánková K., Čepl J., 2008. Antioxidant activity in yellow and purplefleshed potatoes cultivated in different climatic condi- tions. Zesz. Probl. Post. Nauk Roln. 530, 241-247. Je J.-Y., Qian Z.-J., Byun H.-G., Kim S.-K., 2007. Purification and characterization of an antioxidant peptide obtained from tuna backbone protein by enzymatic hy- drolysis. Process Biochem. 42, 840-846. Korpan Y.I., Nazarenko E.A., Skryshevskaya, Martelet C., Jaffrezic-Renault N., El'skaya A.V., 2004. Potato glycoalkaloids: true safety or false sense of security. Trends in Biotechn. Lachman J., Hamouz K., Šulc M., Orsák M., Pivec V., Hejtmánková A., Dvořák P., Čepl J., 2009. Cultivar differences of total anthocyanins and anthocyanidins in red and purple-fleshed potatoes and their relation to antioxidant activity. Food Chem. 114, 836-843. Lachman J., Hamouz K., Čepl J., Pivec V., Šulc M., Dvořák P., 2006. The effect of selected factors on polyphenol content and antioxidant activity in potato tubers. Chem. Listy 100, 522-527. Lubiewski Z., Śmigielska H., Lewandowicz G., Balcerek W., 2006. Charakterystyka odcieku po koagulacji białka pozyskiwanego w toku kampanii krochmalniczej [Physiochemical characteristics of supemant resulting after heat-coagulation of potato protein], Zesz. Probl. Post. Nauk Roln. 511, 617-626 [in Polish]. Mendis E., Rajapakse N., Kim S.-K., 2005. Antioxidant properties of a radical-scavenging peptide purified from enzymatically prepared lish skin gelatin hydrolysate. J. Agric. Food Chem. 53, 581-587. Pouvreau L., Gruppen H., Piersma S.R., van den Broek A.M., van Koningsveld G.A., Voragen A.G.J., 2001. Relative abundance and inhibitory distribution of protease inhibitors in potato juice from cv. Elkana. J. Agric. Food Chem. 49. Prevot-D?Alvise N., Lesuerur-Lambert C., Fertin-BazusA., Fertin B., Dhulster R, Guillochon D., 2004. Continuous enzymatic solubilization of alfalfa proteins in an ultrafiltration reactor. Enzym. Microb. Technol. 34 (5), 380-391. Prior R.L., Cao G., 1999. In vivo total antioxidant capacity: comparison of different analytical methods. Free Radical Biol. Med. 27, 1173-1181. Przeciwutleniacze w żywności. Aspekty zdrowotne, technologiczne, molekularne i analityczne [Antioxidants in food. Health, technological, and molecular analysis as- pects], 2007. Ed. W. Grajek. WNT Warszawa. Re R., Pellegrini N., Pannala A., Yang M., Rice-Evans C., 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radie. Biol. Med. 26, 1231-1237. Ruseler-van Embden J.G.H., van Lieshout L.M.C., Laman J.D., 2004, Methods and means for preventing or treating inflammation or pruritis. Patent USA 6,723,354. Vlachojannis J.E., Cameron M., Chrubasik S., 2010. Medicinal use of potato-derived products. A systematic review. Phytother. Res. 24. Yu Z., Dahlgren R., 2000. Evaluation of methods for measuring polyphenols in conifer foliage. Analyst 26,98-113. Zhang Q., Zhang J., Shen J., Silva A., Dennis D., BarrowC., 2006. A simple 96-well microplate method for estimation of total polyphenol content in seaweeds. J. Appl. Physiol. 18, 445-450. potato juice, antioxidant activity, enzymatic hydrolysis

ORIGINAL_ARTICLE 183-192 en 2012 11 2 Carlos Lifschitz Aguayo V.M., 2000. School-administered weekly Fe supplementation - effect on the growth and hemoglobin status of non-anemic Bolivian school-age children. A randomized placebo-controlled trial. Eur. J. Nutr. 39, 263-269. Akilli M., Bayram N., Koturoglu G., 2006. The prophylactic and therapeutic effectiveness of zinc sulphate on common cold in children. Acta Paediatr. 95,1175-1181. Algarin C., Peirano P., Garrido M., Pizarro F., et al., 2003. Iron deficiency anemia in infancy: long-lasting effects on auditory and visual system functioning. Pediatr Res. 53,217-223. Al-Nakib W., Higgins P.G., Barrow I., Batsone G., Tyrell D.A., 1987. Prophylaxis and treatment of rhinovirus colds with zinc gluconate lozenges. J. Antimicrob. Chemother. 20, 893-901. Baqui A.H., Black R.E., El Arifeen S., Ynus M., et al., 2002. Effect of zinc supplementation started during diarrhoea on morbidity and mortality in Bangladeshi children: community randomised trial. B.M.J. 325, 1059. Beard J.L., 2008. Why iron deficiency is important in infant development. J. Nutr. 138, 2534-2536. Berni Canani R., Ruotolo S., 2006. The dawning of the zinc era in the treatment of pediatrie acute gastroenteritis worldwide? J. Pediatr. Gastroenterol. Nutr. 42, 253-255. Bhutta Z.A., Bird S.M., Black R.E., Brown K.H., et al., 2000. Zinc investigators? collaborative group. Therapeutic effects of oral zinc in acute and persistent diarrhoea in children in developing countries: pooled analysis of randomised controlled trials. Am. J. Clin. Nutr. 7, 1516-1522. Birch E.E., Khoury J.C., Berseth C.L., Castaneda Y.S., et al., 2010. The impact of early nutrition on incidence of allergic manifestations and common respiratory illnesses in children. J. Pediatr. 156, 902-906. Brooks W.A., Santosham M., Roy S.K., Faruke A.S. et al., 2005. Efficacy of zinc in young infants with acute watery diarrhoea. Am. J. Clin. Nutr. 82, 605-610. Bulstra-Ramakers M.T., Huisjes H.J., Visser G.H., 1995. The effects of 3 g eicosapentaenoic acid daily on recurrence of intrauterine growth retardation and pregnancy induced hypertension. Br. J. Obstet. Gynaecol. 102, 123-126. Butterworth B.E., Korant B.D., 1974. Characterization of the large picomaviral polypeptides produced in the presence of zinc ion. J. Virol. 14, 282-291. Calder P.C., 2006. Abnormal fatty acid profiles occur in atopic dennatitis but what do they mean? Clin. Exp. Al- lergy 36, 138-141. Calder P.C., 2008. The relationship between the fatty acid composition of immune cells and their function. Prostagl. Leukot. Ess. Fatty Acids 79, 101-108. Calder P.C., Kremmyda L.S., Vlachava M., 2010. 3rd International Immunonutrition Workshop. Session 5. Early programming of the immune system and the role of nutrition. Is there a role for fatty acids in early life programming of the immune system? Proceedings of the Nutrition Society 69, 373-380. CDC, 2002. Iron deficiency - United States, 1999-2000. MMWR Morb. Mortal. Wkly. Rep. 51, 897-899. Chinellato I., Piazza M., Sandri M., Peroni D.G., et al., 2011. Serum vitamin D levels and exercise-induced bronchoconstriction in children with asthma. Eur. Respir. J. 37, 1366-1370. Duchateau J., Delespesse G., Vereecke P, 1981 a. Influence of oral zinc supplementation on the lymphocyte response to mitogens of normal subjeets. Am. J. Clin. Nutr. 34, 88-93. Duchateau J., Delespesse G., VriJens R., Collet H., 1981 b. Beneficial effects of oral zinc supplementation on the immune response of old people. Am. J. Med. 70, 1001-1004. Eby G.A., Davis D.R., Halcomb W.W., 1984. Reduction in duration of common colds by zinc gluconate lozenges in a double-blind study. Antimicr. Agents Chemother. 25, 20-24. Fabris N., Mocchegiani E., 1995. Zinc, human diseases and aging. Aging (Milano) 7, 77-93. Falkingham M., Abdelhamid A., Curtis P., Fairweather-Tait 5., Dye L., Hooper L., 2010. The effects of oral Fe supplementation on cognition in older children and adults: a systematic review and meta-analysis. Nutr. J. 25, 9, 4. Field C.J., Thomson C.A., Van Aerde J.E., Parrott A., et al., 2000. Lower proportion of CD45R0+ cells and deficient interleukin-10 production by formula-fed infants, compared with human-fed, is corrected with supplementation of long-chain polyunsaturated fatty acids. J. Pediatr. Gastroenterol. Nutr. 31, 291-299. Grantham-McGregor S., Ani C., 2003. Cognition and undemutrition: evidence for vulnerable period. Forum Nutr. 56, 272-275. Gupta A., Sjoukes A., Richards D., Banya W., et al., 2011. Relationship between serum vitamin D. Disease severity and airway remodeling in children with asthma. Am. J. Respir. Crit. Care Med. [e-pub. ahead ofprint], Hume E.M., Lucas N.S., Smith Fl.H., 1927. On the absorption of vitamin D from the skin. Biochem. J. 21,362-367. Hambidge K.M., 1989. Mild zinc deficiency in human subjects. In: Zinc in human biology. Ed. C.F. Mills. Springer New York, 281-296. Heath A.L., Fairweather-Tait S.J., 2002. Clinical implications of changes in the modem diet: iron intake, absorption and status. Best Pract. Res. Clin. Flaematol. 15, 225-241. Hercberg S., Preziosi P., Galan P., 2001. Iron deficiency in Europe. Public Health Nutr. 4, 537-545. Heyneman C.A., 1996. Zinc deficiency and taste disorders. Ann. Pharmacother. 30, 186-187. Horvath A., Koletzko B., Szajewska H., 2007. Effect of supplementation of women in high-risk pregnancies with long-chain polyunsaturated fatty acids on pregnancy outcomes and growth measures at birth: a meta-analysis of randomized controlled trials. British J. Nutr. 98, 253-259. Hume E.M., Lucas N.S., Smith H.H., 1927. On the absorption of vitamin D from the skin. Biochem. J. 21,362-367. Imhoff-Kunsch B., Stein A.D., Martorell R., Parra-Cabrera 5., et al., 2011. Prenatal docosahexaenoic acid supplementation and infant morbidity: Randomized controlled trial. Pediatrics [doi: 10.1542/peds.2010-1386]. Institute of Medicine, Food and Nutrition Board. Dietary reference intakes for vitamin A, vitamin K, arsenie, boron, chromium, copper, iodine, iron, manganese, molybdenum, nickel, Silicon, vanadium, and zinc. 2001. National Academy Press Washington, DC. Keith A., McCall K.A., Huang C.-C., Fierke C.A., 2000. Function and mechanism of zinc metalloenzymes. J. Nutr. 130, 1437S-14465. King J.C., Cousins R.J., 2005. Zinc. In: Modem nutrition in health and disease. Eds M.E. Shils, M. Shike, A.C. Ross, B. Caballero, R.J. Cousins. Lippincott Williams & Wilkins Baltimore, 271-285. Kurugöl Z., Akilli M., Bayram N., Koturoglu G., 2006. The prophylactic and therapeutic effectiveness of zinc sulphate on common cold in children. Acta Paediatr. 95, 1175-1181. Herrera E., 2002. Implications of dietary fatty acids during pregnancy on placental, fetal and postnatal development -a review. Placenta 23, S9-S19. McElroy B.H., Miller S.P., 2002. Effectiveness of zinc gluconate glycine lozenges (Cold-Eeze) against the common cold in school-aged subjects: a retrospective chart review. Am. J. Ther. 9, 472-475. McElroy B.H., Miller S.P., 2003. An open-label, singlecenter, Phase IV clinical study of the effectiveness of zinc gluconate glycine lozenges (Cold-Eeze) in reducing the duration and symptoms of the common cold in school-aged subjects. Am. J. Ther. 10, 324-329. Manley B.J., Makrides M., Collins C.T., McPhee A.J., et al., 2011. High-dose docosahexaenoic acid supplementation of preterm infants: respiratory and allergy outcomes. Pediatrics 128, 71-77. Metallinos-Katsaras E., Valassi-Adam E., Dewey K.G., Lönnerdal B., et al., 2004. Effect of Fe supplementation on cognition in Greek preschoolers. Eur. J. Clin. Nutr. 58, 1532-1542. Minns L.M., Kerling E.H., Neely M.R., Sullivan D.K., et al., 2010. Toddler formula supplemented with docosahexaenoic acid (DHA) improves DHA status and respiratory health in a randomized, double-blind, controlled trial of US children less than 3 years of age. Prostagl. Leukot. Ess. Fatty Acids 82, 287-293. Moodley J., Nomian R.J., 1989. Attempts at dietary alteration of prostaglandin pathways in the management of pre-eclampsia. Prostagl. Leukot. Ess. Fatty Acids 37, 145-147. Morales E., Romieu I., Guerra S., Ballester F., Rebagliato M., et al., 2011. Matemal vitamin D status in pregnancy and risk of lower respiratory tract infections, wheezing, and asthma in offspring. Epidemiology [e-pub. ahead of print], Murray-Kolb L.E., 2011. Iron status and neuropsychological conseąuences in women of reproductive age: What do we know and where are we headed? J. Nutr. 141, 747S-755S. Nishi Y., 1996. Zinc and growth. J. Am. Coli. Nutr. 15, 340-344. Olsen S.F., Secher N.J., Tabor A., Weber T., et al., 2000. Randomised clinical trials of fish oil supplementation in high risk pregnancies. Fish Oil Trials In Pregnancy (FOTIP) Team. BJOG 107, 382-395. Onwude J.L., Lilford R.J., Hjartardottir H., Staines A., et al., 1995. A randomised double blind placebo controlled trial of fish oil in high risk pregnancy. Br. J. Obstet. Gynaecol. 102, 95-100. Patel A.B., Dhande L.A., Rawat M.S., 2003. Economic evaluation of zinc and copper use in treating acute diarrhea in children: a randomized controlled trial. Cost. Eff. Resour. Alloc. 29, 7. Prasad A.S., 1995. Zinc: an overview. Nutrition 11,93-99. Prasad A.S., Beck F.W., Grabowski S.M., Kapłan J., Mathog R.H., 1997. Zinc deficiency: changes in cytokine pro- duction and T-cell subpopulations in patients with head and neck cancer and in noncancer subjects. Proc. Assoc. Am. Physicians 109, 68-77. Prasad A.S., 2004. Zinc deficiency: its characterization and treatment. Met. Ions Biol. Syst. 41, 103-137. Roncagliolo M., Garrido M., Walter T., Peirano R, et al., 1998. Evidence of altered central nervous system development in infants with iron deficiency anemia at 6 mo: delayed maturation of auditory brainstem responses. Am. J. Clin. Nutr. 68, 683-690. Roy S.K., Tomkins A.M., Akramuzzaman S.M., Chakraborty B. , et al., 1997. Randomised controlled trial of zinc supplemcntation in malnourished Bangladeshi children with acute diarrhoea. Arch. Dis. Child. 77, 196-200. Sachdev H.P., Mittal N.K., Mittal S.K., Yadav H.S., 1988. A controlled trial on utility of oral zinc supplementation in acute dehydrating diarrhoea in infants. J. Pediatr. Gastroenterol. Nutr. 7, 877-881. Sachdev H., Gera T., Nestel P., 2005. Effect of Fe supplementation on mental and motor development in children: systematic review of randomised controlled trials. Public Health Nutr. 8, 117-132. SanGiovanni J.P., Parra-Cabrera S., Colditz G.A., Berkey C. S., et al., 2000. Meta-analysis of dietary essential fatty acids and long-chain polyunsaturated fatty acids as they relate to visual resolution acuity in healthy preterm infants. Pediatrics 105, 1292-1298. Scholl T.O., 2005. Iron status during pregnancy: setting the stage for mother and infant. Am. J. Clin. Nutr. 81, 1218S-1222S. Simmer K., Thompson R.P., 1985. Zinc in the fetus and newbom. Acta Paediatr. Scand. Suppl. 319, 158-163. Simmer K., Patole S.K., Rao S.C., 2008. Longchain polyunsaturated fatty acid supplementation in infants bom at term. Cochrane Database Syst. Rev. 23, CD000376. Singh M., Das R.R., 2011. Cochrane Database Syst. Rev. 2, CD001364. Strand T.A., Chandyo R.K., Bahl R., Sharma P.R., et al., 2002. Effectiveness and efficacy of zinc for the treatment of acute diarrhea in young children. Pediatrics 109, 898-903. Szajewska H., Horvath A., Koletzko B., 2006. Effect of n-3 long-chain polyunsaturated fatty acid supplementation of women with low-risk pregnancies on pregnancy outcomes and growth measures at birth: a meta-analysis of randomized controlled trials. Am. J. Clin. Nutr. 83, 1337-1344. Szajewska H., Ruszczynski M., Chmielewska A., 2010. Effects of Fe supplementation in nonanemic pregnant women, infants, and young children on the mental performance and psychomotor development of children: a systematic review of randomized controlled trials. Am. J. Clin. Nutr. 91, 1684-1690. Thienprasert A., Samuhaseneetoo S., Popplestone K., West A.L., et al., 2009. Fish oil n-3 polyunsaturated fatty acids selectively affect plasma cytokines and decrease illness in Thai schoolchildren: a randomized, double- blind, placebo-controlled intervention trial. J. Pediatr. 154, 391-395. Walker S.P., Wachs T.D., Gardner J.M., Lozoff B., et al., 2007. International child development steering group. Child development: risk factors for adverse outcomes in developing countries. Lancet 369, 824-825. minerals, zinc, iron, vitamin D, nutrition

ORIGINAL_ARTICLE 193-198 en 2012 11 2 Mirosław Pysz Szymon Polaszczyk Teresa Leszczyńska Ewa Piątkowska Alajaji S.A., El-Adawy T.A., 2006. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods. J. Food Comp. Anal. 19, 806-812. Alonso R., Aguirre A., Marżo F., 2000. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans. Food Chem. 68, 159-165. Dolińska R., Warchalewski J.R., 2003. Przyszłościowe technologie żywności z udziałem mikrofal i wpływ na składniki żywności [Future food technologies involving microwaves and the impast on food ingredients]. Przem. Spoż. 57, 11, 2-7 [in Polish]. Duranti M., Gius C., 1997. Legume seed: protein content and nutritional value. Field Crops Res. 53, 31-45. Grela E.R., Makaru J., Czech A., Panayiotou P.P., 2003. Wartość odżywcza i dietetyczna nasion nowych odmian bobu (Vicia faba var. major) [Dietary and nutritional value of new beans seeds varieties (Vicia faba var. major)). Żyw. Człow. Metab. 3/4, 919-923 [in Polish]. Hardy J., Parmentier M., Fanni J., 1999. Functionality of nutrients and thermal treatments of food. In: Proceedings of the Nutrition Society 58, 579-585. Hill G.D., 1998. Overview and recommendation for the future. In: Recent advances of research in antinutritional factors in legume seeds and rapeseed. EAAP Wagenin- gen, 463-476. Hsu H.W., Vavak D.L., Satterlee L.D., Miller G.A., 1977. A multienzyme technique for estimating protein digestibility. J. Food Sci. 42, 1269-1273. In-Hwa-Han A., Swanson B.C., Byung K.B., 2007. Protein digestibility of selected legumes treated with ultrasound and high hydrostatic pressure during soaking. Cereal Chem. 84,518-521. Kakade M.L., Rackis J.J., McGhee J.E., Puski G., 1974. Determination of trypsin inhibitor activity of soy products: a collaborative analysis as an anticarcinogenic agent. Cereal Chem. 51,376-382. Khalil A.H., Mansour E.H., 1995. The effect of cooking, autoclaving and germination on the nutritional quality of faba beans. Food Chem. 54, 177-181. Khatoon N., Prakash J., 2004. Nutritional ąuality of microwave-cooked and pressure-cooked legumes. Int. J. Food Sci. Nutr. 55, 441-448. Klepacka M., Porzucek H., Kluczyńska M., 1997. Effect of heat treatment on chemically modified proteins of legume seeds. Food Chem. 54, 177-182. Lampart-Szczapa E., 1997. Nasiona roślin strączkowych w żywieniu człowieka. Wartość biologiczna i technologiczna [Seeds of legumes in human nutrition. Biological and technological value]. Post. Nauk Roi. 447,61-81 [in Polish]. Lewicki P., 1999. Przyszłościowe kierunki rozwoju technologii żywności [Future directions of food technology development], Żywn. Żyw. Zdrów. 3, 247-258 [in Polish]. Mitrus M., 2000. Zastosowanie mikrofal w technologii żywności [The use ofmicrowaves in food technology]. Post. Nauk. Roi. 4, 99-113 [in Polish], Morrison S.C., Savage G.P., Morton J.D., Russell A.C., 2007. Identification and stability of trypsin inhibitor isoforms in pea (Pisum sativum L.) cultivars grown in New Zealand. Food Chem. 100, 1, 1-7. Nasar-Abbas S.M., Plummer J.A., Siddique White P., Harris D., Dods K., 2008. Cooking quality of faba been after storage at high temperature and the role of lignins ond other phenolics in been hardening. Food Sci. Tech. 41,7,1260-1267. Negi A., Boora P., Khetarpaul N., 2001. Effect of microwave cooking on the starch and protein digestibility of some newly released moth bean (Phaseolus aconitifolius Jacq.) cultivars. J. Food Comp. Ann. 14, 5, 541-546. Pisulewski P.M., Pisulewska E.K., Sawina-Pysz J., 2000. Wpływ procesów termicznych oraz kiełkowania na skład chemiczny i zawartość substancji nieodżywczych w suchych nasionach bobu (Vicia faba var. major) [Effect of thermal processes and germination on the chemical composition and the content of non-nutritive compounds in dry seeds of beans (Vicia faba var. major)]. Bibl. Fragm. Agron. 8, 231-239 [in Polish]. Pugalenthi M., Siddhuraju P., Vadivel V., 2006. Effect of soaking followed by cooking and the addition of a-galactosidase on oligosaccharides levels in different Canavalia accessions. J. Food Comp. Ann. 19, 6-7, 512-517. Pysz M., Pisulewski P.M., Leszczyńska T., 2006. Wpływ oddziaływania impulsowego i ciągłego pola mikrofalowego na wartość żywieniową i właściwości przeciwutleniające kiełkowanych nasion soi [Influence of pulsed and continuous microwave field on the nutritional value and antioxidant properties of sprouted soybeans]. Żywn. Nauka Techn. Jakość 1 (46), 102-116 [in Polish], Rehman Z., Shah W.H., 2005. Thermal heat processing effects on antinutrients, protein and starch digestibility of food legumes. Food Chem. 91, 327-331. Siddhuraju P., Becker K., 2005. Nutritional and antinutritional composition, in vitro amino acid availability, starch digestibility and predicted glycemic index of dif- ferentially processed mucuna beans (Mucuna pruriens var. utilis): an under-utilised legume. Food Chem. 91, 2, 275-286. Taiwo K.A., Abi C., Ajibola O.O., 1997. The effects of soaking and cooking time on the cooking properties of two cowpea varieties. J. Food Eng. 33, 3-4, 337-346. Vijayakumari K., Pugalenthi M., Vadivel V., 2007. Effect of soaking and hydrothermal processing methods on the levels of antinutrients and in vitro protein digestibility of Bauhinia purpurea L. seeds. Food Chem. 103, 3, 968-975. Xie G., 2000. Comparison of textural changes of dry peas in sous vide cook-chill and traditional cook-chill Systems. J. Food Eng. 43, 3, 141-146. trypsin inhibitor, in vitro protein digestibility, microwave fi eld, broad bean seeds

ORIGINAL_ARTICLE 201-207 en 2012 11 2 Iwona Mentel Ewa Cieślik Izabela Wałkowska Krzysztof Sieja Abad Alegria F., Gonzalez Vivanco P., 2004. The health and nutritional virtues of artichokes - from folklore to science. Acta Hort. 660, 25-31. Adzet T., Camarasa J., Laguna J., 1987. Hepatoprotective activity of polyphenolic compounds from Cynara scolymus against CC14 toxicity in isolated rat hepatocystes. J. Nat. Prod. 50, 612-617. Bianco V.V., 2005. Present situation and future potential of artichoke in the Mediterranean Basin. In: Proceedings of the 4th International Congress on Artichoke. Acta Hort. 681. Bianco V.V., 2007. Present and prospect of utilization of fresh and processed artichoke. Acta Hort. 730, 23-37. Cieślik E., Gajda I., Topolska K., 2007. Karczoch - warzywo o dużych walorach odżywczych i zdrowotnych [Artichoke - vegetable with high nutritive and medicinal qualities]. Post. Nauk Roln. 6, 89-96 [in Polish]. Clifford M., Walker R., 1987. Chlorogenic acid - confounders of coffee - serum cholesterol relationships. Food Chem. 24, 77-80. De Vos N.E., 1992. Artichoke production in Califomia. Hort. Technol. 2 (4), 438-444. Elmadfa I., Muskat E., 2004. Wielkie tabele kalorii i wartości odżywczych [Great tables of calories and nutritive values]. Wyd. Muza Warszawa, 38-39 [in Polish]. Femenia A., Robertson J.A., Waldron K.W., Selvendran R.R., 1998. Cauliflower (Brassica oleracea L.), globe artichoke (Cynara scolymus) and chicory witloof {Cichorium intybus) processing by-products as sources ofdietary fibre. J. Sci. Food Agric. 77, 511-518. Flamm G., Glinsmann W., Kritchevsky D., Prosky L., Roberfroid M., 2001. Inulin and oligofructose as dietary fiber: a review of the evidence. Crit. Rev. Food Sci. Nutr. 41 (5), 353-362. Fortuna T., Juszczak L., Sobolewska-Zielińska J., 2003. Podstawy analizy żywności [Basic food analyses]. Wyd. AR Kraków [in Polish], Francois L.E., 1995. Salinity effects on bud field and vegetative growth of artichoke {Cynara scolymus L.). FlortSci. 30(1), 69-71. Gronowska-Senger A., 2004. Podstawy biooceny żywności [Basic bio assessment of food]. Wyd. SGGW Warszawa, 5-15 [in Polish]. Gumowska I., 1976. Od ananasa do ziemniaka - mały leksykon produktów spożywczych [From pineapple to the potato - a small lexicon of food products]. Wyd. CRZZ Warszawa, 153-155 [in Polish], Juzyszyn Z., 2007. Poszukiwanie nowych mechanizmów działania hipolipemicznego i antyoksydacyjnego wyciągu z karczochów {Cynara scolymus L.) [An in- vestigation into novel mechanisms of hypolipemic and antioxidative properties of the artichoke {Cynara scolymus L.) extract]. Rozpr. habilit. Rocz. Pom. AM Szczec. Supl. 113, 14 [in Polish]. Karłowicz-Bodalska K., Bodalski T., 2007. Znaczenie surowców roślinnych w leczeniu schorzeń wątroby [Role of plant crude drugs in treatment of liver diseases]. Post. Fitoter. 3, 155-167 [in Polish], Kordana S., Mordalski R., Kucharski W.A., Nowak D., Filoda G., 1999. Karczoch zwyczajny [The globe artichoke]. Herba Pol. Supl. 2, 3-9 [in Polish]. Krełowska-Kułas M., 1993. Badanie jakości produktów spożywczych [The examination of the ąuality of food products]. PWE Warszawa, 163-166 [in Polish]. Kunachowicz H., Nadolna I., Iwanow K., Przygoda B., 2005 a. Wartość odżywcza wybranych produktów spożywczych i typowych potraw [Dietary value of chosen food products and typical dishes], PZWL Warszawa, 9-14 [in Polish]. Kunachowicz H., Nadolna I., Przygoda B., Iwanow K., 2005 b. Tabele składu i wartości odżywczej żywności [Tables of composition and nutritional value of food], PZWL Warszawa [in Polish]. Merrill A.L., Watt B.K. 1975. Composition of foods. USDA Agriculture. Ocean Mist Farms, 2008. Artichoke health and nutrition: artichoke vitamins, minerals and more. [online] http:// www.oceanmist.com/health/vitamin.aspx [accessed: August 2008]. Praznik W., Cieślik E., Huber A., 2004. Fructans: Occurrence and application in food. Chemical and functional properties of food saccharides. 13. CRP. Press. LLC. Przeciwutleniacze w żywności - Aspekty zdrowotne, technologiczne, molekularne i analityczne [Antioxidants in food - health, technological, molecular and analytical issues], 2006. Ed. W. Grajek. WN-T Warszawa, 141-151 [in Polish]. Schütz K., Muks E., Carle R., Schieber A., 2006. Separation and quantification of inulin in selected artichoke {Cynara scolymus L.) cultivars and dandelion {Taraxacum officinale WEB. Ex WIGG.) roots by high-performance anion exchange chromatography with pulsed amperometric detection. Biomed. Chrom. 20, 1295-1303. Świderski F., Waszkiewicz-Robak B., Hoffmann M., 2001. Żywność funkcjonalna - implikacje żywieniowe [Functional food - nutritional implications]. Żywn. Nauka Techn. Jakość 4 (29), 133-150 [in Polish], United States Department of Agriculture (USDA), 2007. National nutrient database for standard reference. Nutrient Data Laboratory. [online] http://www.nal.usda.gov/ fnic/foodcomp/search/ [accessed: August 2008], Wolver T.M.S., 1990. Relationship between dietary fiber content and composition in foods and the glycemic index. Am. J. Clin. Nutr. 51, 72-75. Winiarska S., 2005. Karczoch zwyczajny - warzywo o właściwościach leczniczych [Artichoke - vegetable with medicinal properties]. Herba Pol. Supl. 51 (1), 79 [in Polish]. Winiarska S., 2006. Wpływ sposobu zakładania plantacji na wzrost i rozwój karczocha zwyczajnego {Cynara scolymus L.) [The effect of methods of plantation establishment on the growth and development of artichoke {Cynara scolymus L.)]. Acta Agrophys. 8 (3), 745-753 [in Polish], artichoke, energy value, nutritive components and dietary fi ber

ORIGINAL_ARTICLE 209-212 en 2012 11 2 Edyta Mądry Aleksandra Lisowska Philip Grebowiec Jarosław Walkowiak American Association Evidence Analysis Library Web Site 2006. Vegetarian Nutrition and Cardiovascular Disease. [online] http://www.adaevidencelibrary.com/topic. cfm?cat=3536 [accessed: 28 December 2010]. Appleby P.N., Davey G.K., Key T.J., 2002. Hypertension and blood pressure among meat eaters, fish eaters, vegetarians and vegans in EPIC-Oxford. Publ. Health Nutr. 5, 645-654. Asok C.A., 2003. Vegetarianism and vitamin B-12 (cobalamin) deficiency. Am. J. Clin. Nutr. 1,3-6. Carmel R., 2008. How I treat cobalamin (vitamin BI2) deficiency. Blood 112, 2214-2221. Carmel R., Mallidi P.V., Vinarskiy S., Brar S., Frouhar Z., 2002. Hyperhomocysteinemia and cobalamin deficiency in young Asian Indians in the United States. Am. J. Hematol. 70, 107-114. Craig W.J., 2009. Health eftects of vegan diets. Am. J. Clin. Nutr. 89, 1627S-1633S. Craig W.J., Mangels A.R., 2009. American Dietetic Association. Position of the American Dietetic Association: vegetarian diets. J. Am. Diet. Assoc. 109, 1266-1282. Elmadfa I., Singer I., 2009. Vitamin B-12 and homocysteine status among vegetarians: a global perspective. Am. J. Clin. Nutr. 89, 1693S-1698S. FAO/WHO Technical Workshop on Nutrient Risk Assessment. WHO Headquarters, Geneva, Switzerland. 2005. A model for establishing upper levels of intake for nutrients and related substances. [online] http://www. who.int/ipcs/highlights/fullreport.pdf [accessed: 28 September 2011]. Hokin B.D., Butler T., 1999. Cyanocobalamin (vitamin B-12) status in Seventh-day Adventist ministers in Australia. Am. J. Clin. Nutr. 70, 576S-578S. Key T.J., Appleby P.N., Spencer E.A., Travis R.C., Allen N.E., Thorogood M., Mann J.I., 2009. Cancer incidence in British vegetarians. Br. J. Cancer 7, 192-197. Key T.J., Davey G.K., Appleby P.N., 1999. Health bcnefits of a vegetarian diet. Proc. Nutr. Soc. 58, 271-275. Mądry E., Lisowska A., Chabasińska M., Przysławski J., Schlegel-Zawadzka M., Walkowiak J., 2009. Effect of lacto-ovo-vegetarian diet on serum vitamin B12 concentrations-five-year prospective study. Acta Sci. Pol., Technol. Aliment. 8 (4), 71-76. Mintel Oxygen Web Site. 2006. Attitudes Towards Vegetarianism - UK- September 2006. [on line] https://aca- demic.mintel.com/sinatra/oxygen_academic/search_re- sults/show&&sort.RCItem.=recent&type=RCItem&sor t=a2z&mode~inaccessiblc&list=search_results/display/ id=173806 [accessed: 28 December 2010]. Reynolds E., 2006. Vitamin BI2, folie acid, and the nervous system. Lancet Neurol 5, 949-960. Sanders T.A., 2009. DHA status of vegetarians. Prostagl. Leukot Essent Fatty Acids 81,137-141. Stahler C., 2006. How many adults are vegetarian? The Vegetarian Resource Group Web Site. [online] http://www. vrg.org/joumal/vj2006issue4/vj2006issue4poll.htm [accessed: 28 December 2010]. Swan G., 2004. Findings from the latest National Diet and Nutrition Survey. Proc. Nutr. Soc. 63, 505-512. Vang A., Singh P.N., Lee J.W., Haddad E.H., Brinegar C.H., 2008. Meats, processed meats, obesity, weight gain and occurrence of diabetes among adults: findings from Adventist Health Studies. Ann. Nutr. Metab. 52, 96-104. vegan diet, vitamin B-12, risk of defi ciency, vegetarianism