<?xml version="1.0" encoding="UTF8"?>
<articles-list xmlns="https://pbn.nauka.gov.pl/polindex/schema/polindex-format">
  <journal>
    <journal-title>Acta Scientiarum Polonorum Technologia Alimentaria</journal-title>
    <publisher-name>Wydawnictwo uniwersytetu Przyrodniczego w Poznaniu</publisher-name>
    <issn>1644-0730</issn>
    <eissn>1898-9594</eissn>
  </journal>
  <article>
    <title>Galactomyces geotrichum - moulds from dairy products with high biotechnological potential</title>
    <type>ORIGINAL_ARTICLE</type>
    <pages>5-16</pages>
    <language>en</language>
    <journal-issue>
      <year>2017</year>
      <volume>16</volume>
      <number>1</number>
    </journal-issue>
    <authors-list>
      <author>
        <forenames>Anna</forenames>
        <surname>Grygier</surname>
      </author>
      <author>
        <forenames>Kamila</forenames>
        <surname>Myszka</surname>
      </author>
      <author>
        <forenames>Magdalena</forenames>
        <surname>Rudzińska</surname>
      </author>
    </authors-list>
    <references-list>
      <reference-text>Adarme-Vega, T. C., Lim, D. K. Y., Timmins, M., Vernen, F., Li, Y., &amp; Schenk, P. M. (2012). Microalgal biofactories: A promising approach towards sustainable omega-3 fatty acid production. Microbial Cell Factories, 11 doi:10.1186/1475-2859-11-96</reference-text>
      <reference-text>Adour, L., Couriol, C., Amrane, A., &amp; Prigent, Y. (2002). Growth of geotrichum candidum and penicillium camembertii in liquid media in relation with the consumption of carbon and nitrogen sources and the release of ammonia and carbon dioxide. Enzyme and Microbial Technology, 31(4), 533-542. doi:10.1016/S0141-0229(02)00149-7</reference-text>
      <reference-text>Akabanda, F., Owusu-Kwarteng, J., Tano-Debrah, K., Glover, R. L. K., Nielsen, D. S., &amp; Jespersen, L. (2013). Taxonomic and molecular characterization of lactic acid bacteria and yeasts in nunu, a ghanaian fermented milk product. Food Microbiology, 34(2), 277-283. doi:10.1016/j.fm.2012.09.025</reference-text>
      <reference-text>Akhmetsadykova, S., Baubekova, A., Konuspayeva, G., Akhmetsadykov, N., &amp; Loiseau, G. (2014). Microflora identification of fresh and fermented camel milk from kazakhstan. Emirates Journal of Food and Agriculture, 26(4), 327-332. doi:10.9755/ejfa.v26i4.17641</reference-text>
      <reference-text>Baffi, M. A., Romo-Sánchez, S., Úbeda-Iranzo, J., &amp; Briones-Pérez, A. I. (2012). Fungi isolated from olive ecosystems and screening of their potential biotechnological use. New Biotechnology, 29(3), 451-456. doi:10.1016/j.nbt.2011.05.004</reference-text>
      <reference-text>Binetti, A., Carrasco, M., Reinheimer, J., &amp; Suárez, V. (2013). Yeasts from autochthonal cheese starters: Technological and functional properties. Journal of Applied Microbiology, 115(2), 434-444. doi:10.1111/jam.12228</reference-text>
      <reference-text>Binkley, P. F., Haas, G. J., Starling, R. C., Nunziata, E., Hatton, P. A., Leier, C. V., &amp; Cody, R. J. (1993). Sustained augmentation of parasympathetic tone with angiotensin-converting enzyme inhibition in patients with congestive heart failure. Journal of the American College of Cardiology, 21(3), 655-661. doi:10.1016/0735-1097(93)90098-L</reference-text>
      <reference-text>Butler, E. E., &amp; Petersen, L. J. (1972). Endomyces geotrichum a perfect state of geotrichum candidum. Mycologia, 64(2), 365-374. Retrieved from www.scopus.com</reference-text>
      <reference-text>Chaves-López, C., Serio, A., Paparella, A., Martuscelli, M., Corsetti, A., Tofalo, R., &amp; Suzzi, G. (2014). Impact of microbial cultures on proteolysis and release of bioactive peptides in fermented milk. Food Microbiology, 42, 117-121. doi:10.1016/j.fm.2014.03.005</reference-text>
      <reference-text>Chaves-López, C., Tofalo, R., Serio, A., Paparella, A., Sacchetti, G., &amp; Suzzi, G. (2012). Yeasts from colombian kumis as source of peptides with angiotensin I converting enzyme (ACE) inhibitory activity in milk. International Journal of Food Microbiology, 159(1), 39-46. doi:10.1016/j.ijfoodmicro.2012.07.028</reference-text>
      <reference-text>Chebeňová-Turcovská, V., Ženišová, K., Kuchta, T., Pangallo, D., &amp; Brežná, B. (2011). Culture-independent detection of microorganisms in traditional slovakian bryndza cheese. International Journal of Food Microbiology, 150(1), 73-78. doi:10.1016/j.ijfoodmicro.2011.07.020</reference-text>
      <reference-text>Chen, L. -., Ma, Y., Maubois, J. -., Chen, L. -., Liu, Q. -., &amp; Guo, J. -. (2010). Identifcation of yeasts from raw milk and selection for some specific antioxidant properties. International Journal of Dairy Technology, 63(1), 47-54. doi:10.1111/j.1471-0307.2009.00548.x</reference-text>
      <reference-text>De Hoog, G. S., &amp; Smith, M. T. (2011). Galactomyces redhead &amp; malloch (1977). The yeasts (pp. 413-420) doi:10.1016/B978-0-444-52149-1.00031-8</reference-text>
      <reference-text>De Hoog, G. S., Smith, M. T., &amp; Guého, E. (1986). A revision of the genus geotrichum and its teleomorphs. Stud.Mycol., 29, 1-131. Retrieved from www.scopus.com</reference-text>
      <reference-text>Djelal, H., &amp; Amrane, A. (2013). Biodegradation by bioaugmentation of dairy wastewater by fungal consortium on a bioreactor lab-scale and on a pilot-scale. Journal of Environmental Sciences (China), 25(9), 1906-1912. doi:10.1016/S1001-0742(12)60239-3</reference-text>
      <reference-text>Ehrlich, F. (1907). Über die bedingungen der fuselölbildung und über ihren zusammenhang mit dem Eiweißaufbau der hefe. Berichte Der Deutschen Chemischen Gesellschaft, 40(1), 1027-1047. doi:10.1002/cber.190704001156</reference-text>
      <reference-text>Fernandez, L., Banuelos, O., Zafra, A., Ronchel, C., Perez-Victoria, I., Morales, J. C., . . . Adrio, J. L. (2008). Alteration of substrate specificity of galactomyces geotrichum BT107 lipase I on eicosapentaenoic acid-rich triglycerides. Biocatalysis and Biotransformation, 26(4), 296-305. doi:10.1080/10242420801897650</reference-text>
      <reference-text>Flores-Magallón, R., Oliva-Hernández, A. A., &amp; Narváez-Zapata, J. A. (2011). Characterization of microbial traits involved with the elaboration of the cotija cheese. Food Science and Biotechnology, 20(4), 997-1003. doi:10.1007/s10068-011-0137-z</reference-text>
      <reference-text>Gamero, A., Quintilla, R., Groenewald, M., Alkema, W., Boekhout, T., &amp; Hazelwood, L. (2016). High-throughput screening of a large collection of non-conventional yeasts reveals their potential for aroma formation in food fermentation. Food Microbiology, 60, 147-159. doi:10.1016/j.fm.2016.07.006</reference-text>
      <reference-text>Goerges, S., Mounier, J., Rea, M. C., Gelsomino, R., Heise, V., Beduhn, R., . . . Scherer, S. (2008). Commercial ripening starter microorganisms inoculated into cheese milk do not successfully establish themselves in the resident microbial ripening consortia of a south german red smear cheese. Applied and Environmental Microbiology, 74(7), 2210-2217. doi:10.1128/AEM.01663-07</reference-text>
      <reference-text>Govindwar, S. P., Kurade, M. B., Tamboli, D. P., Kabra, A. N., Kim, P. J., &amp; Waghmode, T. R. (2014). Decolorization and degradation of xenobiotic azo dye reactive yellow-84A and textile effluent by galactomyces geotrichum. Chemosphere, 109, 234-238. doi:10.1016/j.chemosphere.2014.02.009</reference-text>
      <reference-text>Grygier, A., Majcher, M., &amp; Myszka, K. (2015). Analysis of the ability to form 2-phenylethyl alcohol by galactomyces geotrichum MK017. [Analiza zdolności produkcji 2-fenyloetanolu przez Galactomyces geotrichum MK017] Zywnosc.Nauka.Technologia.Jakosc/Food.Science Technology.Quality, 22(3), 74-83. doi:10.15193/zntj/2015/100/041</reference-text>
      <reference-text>Jadhav, S. U., Jadhav, M. U., Kagalkar, A. N., &amp; Govindwar, S. P. (2008). Decolorization of brilliant blue G dye mediated by degradation of the microbial consortium of galactomyces geotrichum and bacillus sp. Journal of the Chinese Institute of Chemical Engineers, 39(6), 563-570. doi:10.1016/j.jcice.2008.06.003</reference-text>
      <reference-text>Jadhav, S. U., Jadhav, U. U., Dawkar, V. V., &amp; Govindwar, S. P. (2008). Biodegradation of disperse dye brown 3REL by microbial consortium of galactomyces geotrichum MTCC 1360 and bacillus sp. VUS. Biotechnology and Bioprocess Engineering, 13(2), 232-239. doi:10.1007/s12257-007-0204-8</reference-text>
      <reference-text>Jadhav, S. U., Kalme, S. D., &amp; Govindwar, S. P. (2008). Biodegradation of methyl red by galactomyces geotrichum MTCC 1360. International Biodeterioration and Biodegradation, 62(2), 135-142. doi:10.1016/j.ibiod.2007.12.010</reference-text>
      <reference-text>Kreger-van Rij, N. J. W. (1984). The Yeasts: A Taxonomic Study</reference-text>
      <reference-text>Kurade, M. B., Waghmode, T. R., Jadhav, M. U., Jeon, B. -., &amp; Govindwar, S. P. (2015). Bacterial-yeast consortium as an effective biocatalyst for biodegradation of sulphonated azo dye reactive red 198. RSC Advances, 5(29), 23046-23056. doi:10.1039/c4ra15834b</reference-text>
      <reference-text>Kurade, M. B., Waghmode, T. R., Kagalkar, A. N., &amp; Govindwar, S. P. (2012). Decolorization of textile industry effluent containing disperse dye scarlet RR by a newly developed bacterial-yeast consortium BL-GG. Chemical Engineering Journal, 184, 33-41. doi:10.1016/j.cej.2011.12.058</reference-text>
      <reference-text>Kurtzman, C. P. (2015). Description of martiniozyma gen. nov. and transfer of seven candida species to saturnispora as new combinations. Antonie Van Leeuwenhoek, International Journal of General and Molecular Microbiology, 108(4), 803-809. doi:10.1007/s10482-015-0536-x</reference-text>
      <reference-text>Lumbsch, H. T., &amp; Huhndorf, S. M. (2007). Outline of ascomycota - 2007. Myconet, 13, 1-58. Retrieved from www.scopus.com</reference-text>
      <reference-text>Majcher, M. A., Myszka, K., Kubiak, J., &amp; Jelen´, H. H. (2014). Identification of key odorants of fried cottage cheese and contribution of galactomyces geotrichum MK017 to the formation of 2-phenylethanol and related rose-like aroma compounds. International Dairy Journal, 39(2), 324-329. doi:10.1016/j.idairyj.2014.08.008</reference-text>
      <reference-text>Marjakangas, J. M., Lakaniemi, A. -., Koskinen, P. E. P., Chang, J. -., &amp; Puhakka, J. A. (2015). Lipid production by eukaryotic microorganisms isolated from palm oil mill effluent. Biochemical Engineering Journal, 99, 48-54. doi:10.1016/j.bej.2015.03.006</reference-text>
      <reference-text>Matos, M., Pereira, M. A., Nicolau, A., Rodrigues, A. L., Brito, A. G., &amp; Nogueira, R. (2012). Influence of the organic loading rate on the growth of galactomyces geotrichum in activated sludge. Journal of Environmental Science and Health - Part A Toxic/Hazardous Substances and Environmental Engineering, 47(4), 565-569. doi:10.1080/10934529.2012.650563</reference-text>
      <reference-text>Mu?oz, A. J., Ruiz, E., Abriouel, H., Gálvez, A., Ezzouhri, L., Lairini, K., &amp; Espínola, F. (2012). Heavy metal tolerance of microorganisms isolated from wastewaters: Identification and evaluation of its potential for biosorption. Chemical Engineering Journal, 210, 325-332. doi:10.1016/j.cej.2012.09.007</reference-text>
      <reference-text>Osimani, A., Garofalo, C., Aquilanti, L., Milanović, V., &amp; Clementi, F. (2015). Unpasteurised commercial boza as a source of microbial diversity. International Journal of Food Microbiology, 194, 62-70. doi:10.1016/j.ijfoodmicro.2014.11.011</reference-text>
      <reference-text>Purnomo, A. S., Koyama, F., Mori, T., &amp; Kondo, R. (2010). DDT degradation potential of cattle manure compost. Chemosphere, 80(6), 619-624. doi:10.1016/j.chemosphere.2010.04.059</reference-text>
      <reference-text>Qin, H., Sun, Q., Pan, X., Qiao, Z., &amp; Yang, H. (2016). Microbial Diversity and Biochemical Analysis of Suanzhou: A Traditional Chinese Fermented Cereal Gruel</reference-text>
      <reference-text>Redhead, S. A., &amp; Malloch, D. W. (1977). The endomycetaceae: New concepts, new taxa. Canadian Journal of Botany, 55, 1701-1711. Retrieved from www.scopus.com</reference-text>
      <reference-text>Sacristán, N., Mayo, B., Fernández, E., Fresno, J. M., Tornadijo, M. E., &amp; Castro, J. M. (2013). Molecular study of geotrichum strains isolated from armada cheese. Food Microbiology, 36(2), 481-487. doi:10.1016/j.fm.2013.07.009</reference-text>
      <reference-text>Sádecká, J., Šaková, N., Pangallo, D., Koreňová, J., Kolek, E., Puškárová, A., . . . Kuchta, T. (2016). Microbial diversity and volatile odour-active compounds of barrelled ewes' cheese as an intermediate product that determines the quality of winter bryndza cheese. LWT - Food Science and Technology, 70, 237-244. doi:10.1016/j.lwt.2016.02.048</reference-text>
      <reference-text>Shanmugam, S., Im, H. T., Sohn, Y. T., Kim, Y. -., Park, J. -., Park, E. -., &amp; Woo, J. S. (2015). Enhanced oral bioavailability of paclitaxel by solid dispersion granulation. Drug Development and Industrial Pharmacy, 41(11), 1864-1876. doi:10.3109/03639045.2015.1018275</reference-text>
      <reference-text>Sitepu, I. R., Shi, S., Simmons, B. A., Singer, S. W., Boundy-Mills, K., &amp; Simmons, C. W. (2014). Yeast tolerance to the ionic liquid 1-ethyl-3-methylimidazolium acetate. FEMS Yeast Research, 14(8), 1286-1294. doi:10.1111/1567-1364.12224</reference-text>
      <reference-text>Skóra, M., Witalis, J., Krzyściak, P., &amp; Macura, A. B. (2009). Fungal genus geotrichum: An opportunistic pathogen of humans. [Grzyby z rodzaju Geotrichum jako oportunistyczny patogen człowieka] Postepy Mikrobiologii, 48(2), 125-132. Retrieved from www.scopus.com</reference-text>
      <reference-text>Summerbell, R. C. (1985). The staining of filamentous fungi with diazonium blue B. Mycologia, 77, 587-593. Retrieved from www.scopus.com</reference-text>
      <reference-text>Tian, H., Chen, J., He, J., &amp; Liu, F. (2015). Pd-loaded magnetic mesoporous nanocomposites: A magnetically recoverable catalyst with effective enrichment and high activity for DDT and DDE removal under mild conditions. Journal of Colloid and Interface Science, 457, 195-202. doi:10.1016/j.jcis.2015.07.024</reference-text>
      <reference-text>Urubschurov, V., Janczyk, P., Pieper, R., &amp; Souffrant, W. B. (2008). Biological diversity of yeasts in the gastrointestinal tract of weaned piglets kept under different farm conditions. FEMS Yeast Research, 8(8), 1349-1356. doi:10.1111/j.1567-1364.2008.00444.x</reference-text>
      <reference-text>Waghmode, T. R., Kurade, M. B., &amp; Govindwar, S. P. (2011). Time dependent degradation of mixture of structurally different azo and non azo dyes by using galactomyces geotrichum MTCC 1360. International Biodeterioration and Biodegradation, 65(3), 479-486. doi:10.1016/j.ibiod.2011.01.010</reference-text>
      <reference-text>Waghmode, T. R., Kurade, M. B., Kabra, A. N., &amp; Govindwar, S. P. (2012). Biodegradation of rubine GFL by galactomyces geotrichum MTCC 1360 and subsequent toxicological analysis by using cytotoxicity, genotoxicity and oxidative stress studies. Microbiology (United Kingdom), 158(9), 2344-2352. doi:10.1099/mic.0.060467-0</reference-text>
      <reference-text>Waghmode, T. R., Kurade, M. B., Kabra, A. N., &amp; Govindwar, S. P. (2012). Degradation of remazol red dye by galactomyces geotrichum MTCC 1360 leading to increased iron uptake in sorghum vulgare and phaseolus mungo from soil. Biotechnology and Bioprocess Engineering, 17(1), 117-126. doi:10.1007/s12257-011-0307-0</reference-text>
      <reference-text>Waghmode, T. R., Kurade, M. B., Lade, H. S., &amp; Govindwar, S. P. (2012). Decolorization and biodegradation of rubine GFL by microbial consortium GG-BL in sequential aerobic/microaerophilic process. Applied Biochemistry and Biotechnology, 167(6), 1578-1594. doi:10.1007/s12010-012-9585-z</reference-text>
      <reference-text>Waqas, M., Khan, A. L., Kang, S. -., Kim, Y. -., &amp; Lee, I. -. (2014). Phytohormone-producing fungal endophytes and hardwood-derived biochar interact to ameliorate heavy metal stress in soybeans. Biology and Fertility of Soils, 50(7) doi:10.1007/s00374-014-0937-4</reference-text>
      <reference-text>Wei, C., Ling, J., Shen, H., &amp; Zhu, Q. (2014). Bioresolution production of (2R,3S)-ethyl-3-phenylglycidate for chemoenzymatic synthesis of the taxol C-13 side chain by galactomyces geotrichum ZJUTZQ200, a new epoxide-hydrolase-producing strain. Molecules, 19(6), 8067-8079. doi:10.3390/molecules19068067</reference-text>
      <reference-text>Wu, Q., Xu, Y., &amp; Chen, L. (2012). Diversity of yeast species during fermentative process contributing to chinese maotai-flavour liquor making. Letters in Applied Microbiology, 55(4), 301-307. doi:10.1111/j.1472-765X.2012.03294.x</reference-text>
      <reference-text>Wyder, M. -., Bachmann, H. -., &amp; Puhan, Z. (1999). Role of selected yeasts in cheese ripening: An evaluation in foil wrapped raclette cheese. LWT - Food Science and Technology, 32(6), 333-343. doi:10.1006/fstl.1999.0555</reference-text>
      <reference-text>Wyder, M. -., &amp; Puhan, Z. (1999). Role of selected yeasts in cheese ripening: An evaluation in aseptic cheese curd slurries. International Dairy Journal, 9(2), 117-124. doi:10.1016/S0958-6946(99)00032-1</reference-text>
      <reference-text>Yan, J., Yang, J., Xu, L., &amp; Yan, Y. (2007). Gene cloning, overexpression and characterization of a novel organic solvent tolerant and thermostable lipase from galactomyces geotrichum Y05. Journal of Molecular Catalysis B: Enzymatic, 49(1-4), 28-35. doi:10.1016/j.molcatb.2007.07.006</reference-text>
      <reference-text>Yingben, W., Yuelin, H., Hongmei, Y., Wei, C., Zhen, W., Lijuan, X., &amp; Aiqun, Z. (2012). Isolation of phosphate-solubilizing fungus and its application in solubilization of rock phosphates. Pakistan Journal of Biological Sciences, 15(23), 1144-1151. doi:10.3923/pjbs.2012.1144.1151</reference-text>
      <reference-text>Zhang, L., Shen, Y., Hui, F., &amp; Niu, Q. (2015). Degradation of residual lincomycin in fermentation dregs by yeast strain S9 identified as galactomyces geotrichum. Annals of Microbiology, 65(3), 1333-1340. doi:10.1007/s13213-014-0971-3</reference-text>
      <reference-text>Zhang, L., Wu, C., Ding, X., Zheng, J., &amp; Zhou, R. (2014). Characterisation of microbial communities in chinese liquor fermentation starters daqu using nested PCR-DGGE. World Journal of Microbiology and Biotechnology, 30(12), 3055-3063. doi:10.1007/s11274-014-1732-y</reference-text>
      <reference-text>Zhu, Y., Li, S., Li, D., Liu, C., &amp; Ma, F. (2014). Bioflocculation behaviours of microbial communities in water treatment. Water Science and Technology, 69(4), 694-702. doi:10.2166/wst.2013.746</reference-text>
    </references-list>
    <keywords>Galactomyces geotrichum, cheeses, DDT, angiotensin I converting enzyme, PUFA</keywords>
    <article-doi>10.17306/J.AFS.2017.0445</article-doi>
  </article>
  <article>
    <title>Control of natural microorganisms in chamomile (Chamomilla recutita L.) by gamma ray and electron beam irradiation</title>
    <type>ORIGINAL_ARTICLE</type>
    <pages>17-23</pages>
    <language>en</language>
    <journal-issue>
      <year>2017</year>
      <volume>16</volume>
      <number>1</number>
    </journal-issue>
    <authors-list>
      <author>
        <forenames>Mahfouz</forenames>
        <surname>Al-Bachir</surname>
      </author>
    </authors-list>
    <references-list>
      <reference-text>(1998). Food Irradiation "A Technique for Preservation and Improving the Safety of Food"</reference-text>
      <reference-text>(2010). Good Irradiation Practices Code to Control of the Microorganisms and the Insect Pest in the Plant Condiment and Herbs and Spices</reference-text>
      <reference-text>Dosimetry for food irradiation. (2002). Dosimetry for Food Irradiation</reference-text>
      <reference-text>Abba, D., Inabo, H. I., Yakubu, S. E., &amp; Olonitola, O. S. (2009). Contamination of herbal medicinal products marketed in kaduna metropolis with selected pathogenic bacteria. African Journal of Traditional, Complementary and Alternative Medicines, 6(1), 70-77. Retrieved from www.scopus.com</reference-text>
      <reference-text>Al Bahtiti, N. H. (2012). Chemical analysis and biological activity of jordanian chamomile extracts. Advance Journal of Food Science and Technology, 4(1), 22-25. Retrieved from www.scopus.com</reference-text>
      <reference-text>Al-Bachir, M. (2007). Effect of gamma irradiation on microbial load and sensory characteristics of aniseed (pimpinella anisum). Bioresource Technology, 98(10), 1871-1876. doi:10.1016/j.biortech.2005.05.025</reference-text>
      <reference-text>Al-Bachir, M., Al-Adawi, M. A., &amp; Al-Kaid, A. (2004). Effect of gamma irradiation on microbiological, chemical and sensory characteristics of licorice root product. Radiation Physics and Chemistry, 69(4), 333-338. doi:10.1016/j.radphyschem.2003.08.002</reference-text>
      <reference-text>Al-Bachir, M., &amp; Zeinou, R. (2005). The effect of gamma irradiation and grinding on the microbial load of dried licorice roots (glycyrrhiza glabra L.), and quality characteristics of their extract. Acta Alimentaria, 34(3), 287-294. doi:10.1556/AAlim.34.2005.3.11</reference-text>
      <reference-text>AOAC. (2000). Official Methods of Analysis of the Association of Official Analytical Chemists</reference-text>
      <reference-text>Aqueno, S., Goncalez, E., Rossi, M. H., De Campos Nogueira, J. H., Dos Reis, T. A., &amp; Corr?a, B. (2010). Evaluation of fungal burden and aflatoxin presence in packed medicinal plants treated by gamma radiation. Journal of Food Protection, 73(5), 932-937. Retrieved from www.scopus.com</reference-text>
      <reference-text>Choi, J. -., Kim, J. -., Srinivasan, P., Kim, J. -., Park, H. -., Byun, M. -., &amp; Lee, J. -. (2009). Comparison of gamma ray and electron beam irradiation on extraction yield, morphological and antioxidant properties of polysaccharides from tamarind seed. Radiation Physics and Chemistry, 78(7-8), 605-609. doi:10.1016/j.radphyschem.2009.04.004</reference-text>
      <reference-text>Farkas, J. (1998). Irradiation as a method for decontaminating food: A review. International Journal of Food Microbiology, 44(3), 189-204. doi:10.1016/S0168-1605(98)00132-9</reference-text>
      <reference-text>Gupta, P. C., Garg, N., &amp; Joshi, P. (2011). Effect of gamma irradiation on the extraction yield and microbial contamination of medicinal plants. Internet Journal of Food Safety., 13, 351-354. Retrieved from www.scopus.com</reference-text>
      <reference-text>Harbourne, N., Jacquier, J. C., &amp; O'Riordan, D. (2009). Optimisation of the extraction and processing conditions of chamomile (matricaria chamomilla L.) for incorporation into a beverage. Food Chemistry, 115(1), 15-19. doi:10.1016/j.foodchem.2008.11.044</reference-text>
      <reference-text>Josephson, E. S., &amp; Peterson, M. S. (1983). Preservation of Food by Ionizing Radiation</reference-text>
      <reference-text>Katušin-Ražem, B., Ražem, D., Dvornik, I., &amp; Matić, S. (1983). Radiation treatment of herb tea for the reduction of microbial contamination (flores chamomillae). Radiation Physics and Chemistry, 22(3-5), 707-713. doi:10.1016/0146-5724(83)90084-5</reference-text>
      <reference-text>Khattak, K. F. (2012). Evaluation of microbial loads, physical characteristics, chemical constituents and biological properties of radiation processed fagonia arabica. Radiation Physics and Chemistry, 81(6), 679-685. doi:10.1016/j.radphyschem.2012.02.012</reference-text>
      <reference-text>Khattak, K. F., Simpson, T. J., &amp; Ihasnullah. (2009). Effect of gamma irradiation on the microbial load, nutrient composition and free radical scavenging activity of nelumbo nucifera rhizome. Radiation Physics and Chemistry, 78(3), 206-212. doi:10.1016/j.radphyschem.2008.11.001</reference-text>
      <reference-text>Kulshrestha, R., Gupta, C. P., Shukla, G., Kundu, M. G., Bhatnagar, S. P., &amp; Katiyar, C. K. (2008). The effect of water activity and storage temperature on the growth of aspergillus flavus in medicinal herbs. Planta Medica, 74(10), 1308-1315. doi:10.1055/s-2008-1074561</reference-text>
      <reference-text>Kumar, S., Gautam, S., Powar, S., &amp; Sharma, A. (2010). Microbial decontamination of medicinally important herbals using gamma radiation and their biochemical characterisation. Food Chemistry, 119(1), 328-335. doi:10.1016/j.foodchem.2009.06.034</reference-text>
      <reference-text>Lohse, B., Stotts, J. L., &amp; Priebe, J. R. (2006). Survey of herbal use by kansas and wisconsin WIC participants reveals moderate, appropriate use and identifies herbal education needs. Journal of the American Dietetic Association, 106(2), 227-237. doi:10.1016/j.jada.2005.10.033</reference-text>
      <reference-text>Martins, H. M., Martins, M. L., Dias, M. I., &amp; Bernardo, F. (2001). Evaluation of microbiological quality of medicinal plants used in natural infusions. International Journal of Food Microbiology, 68(1-2), 149-153. doi:10.1016/S0168-1605(01)00480-9</reference-text>
      <reference-text>Nemţanu, M. R., Kikuchi, I. S., de Jesus Andreoli Pinto, T., Mazilu, E., Setnic, S., Bucur, M., . . . Pincu, E. (2008). Electron beam irradiation of matricaria chamomilla L. for microbial decontamination. Nuclear Instruments and Methods in Physics Research, Section B: Beam Interactions with Materials and Atoms, 266(10), 2520-2523. doi:10.1016/j.nimb.2008.03.038</reference-text>
      <reference-text>Neramitmansook, N., Chahorm, K., Prakhongsil, P., Phianphak, W., &amp; Keawchoung, P. (2012). Application of gamma irradiation to reduce microbial contamination in herbal cosmetic products. Radiation Physics and Chemistry, 81(8), 1189-1192. doi:10.1016/j.radphyschem.2011.11.002</reference-text>
      <reference-text>Petronilho, S., Maraschin, M., Coimbra, M. A., &amp; Rocha, S. M. (2012). In vitro and in vivo studies of natural products: A challenge for their valuation. the case study of chamomile (matricaria recutita L.). Industrial Crops and Products, 40(1), 1-12. doi:10.1016/j.indcrop.2012.02.041</reference-text>
      <reference-text>Ramathilaga, A., &amp; Murugesan, A. G. (2011). Effect of electron beam irradiation on proximate, microbiological and sensory characteristics of chyavanaprash - ayurvedic poly herbal formulation. Innovative Food Science and Emerging Technologies, 12(4), 515-518. doi:10.1016/j.ifset.2011.06.004</reference-text>
      <reference-text>Ražem, D., &amp; Katušin-Ražem, B. (2002). Dose requirements for microbial decontamination of botanical materials by irradiation. Radiation Physics and Chemistry, 63(3-6), 697-701. doi:10.1016/S0969-806X(01)00604-1</reference-text>
      <reference-text>Rico, C. W., Kim, G. -., Ahn, J. -., Kim, H. -., Furuta, M., &amp; Kwon, J. -. (2010). The comparative effect of steaming and irradiation on the physicochemical and microbiological properties of dried red pepper (capsicum annum L.). Food Chemistry, 119(3), 1012-1016. doi:10.1016/j.foodchem.2009.08.005</reference-text>
      <reference-text>Rocha, R. P., Melo, E. C., &amp; Radünz, L. L. (2011). Influence of drying process on the quality of medicinal plants: A review. Journal of Medicinal Plant Research, 5(33), 7076-7084. doi:10.5897/JMPRx11.001</reference-text>
      <reference-text>Ross, S. M. (2008). Chamomile: A spoonful of medicine. Holistic Nursing Practice, 22(1), 56-57. doi:10.1097/01.HNP.0000306329.41708.c6</reference-text>
      <reference-text>Sádecká, J. (2007). Irradiation of spices - A review. Czech Journal of Food Sciences, 25(5), 231-242. Retrieved from www.scopus.com</reference-text>
      <reference-text>Sharma, A. (2006). Irradiation to decontaminate herbs and spices. Handbook of herbs and spices (pp. 60-73) doi:10.1533/9781845691717.1.60</reference-text>
      <reference-text>Snedecor, G. W., &amp; Cochran, W. G. (1994). Statistical Methods</reference-text>
      <reference-text>Wenninger, J. A., Canterbery, R. C., &amp; McEwen G.N., J. (2000). International Cosmetic Ingredient Dictionary and Handbook, 7th Ed.</reference-text>
      <reference-text>Wilkinson, V. M., &amp; Gould, G. W. (1996). Food Irradiation: A Reference Guide</reference-text>
    </references-list>
    <keywords>chamomile, decontamination, electron beam, gamma ray, moisture storage</keywords>
    <article-doi>10.17306/J.AFS.2017.0410</article-doi>
  </article>
  <article>
    <title>Impact of green tea extract addition on oxidative changes in the lipid fraction of pastry products</title>
    <type>ORIGINAL_ARTICLE</type>
    <pages>25-35</pages>
    <language>en</language>
    <journal-issue>
      <year>2017</year>
      <volume>16</volume>
      <number>1</number>
    </journal-issue>
    <authors-list>
      <author>
        <forenames>Anna</forenames>
        <surname>Żbikowska</surname>
      </author>
      <author>
        <forenames>Małgorzata</forenames>
        <surname>Kowalska</surname>
      </author>
      <author>
        <forenames>Jarosława</forenames>
        <surname>Rutkowska</surname>
      </author>
      <author>
        <forenames>Mariola</forenames>
        <surname>Kozłowska</surname>
      </author>
      <author>
        <forenames>Sylwia</forenames>
        <surname>Onacik-Gür</surname>
      </author>
    </authors-list>
    <references-list>
      <reference-text>(1993). Tłuszcze Roślinne Jadalne</reference-text>
      <reference-text>(1996). Animal and Vegetable Fats and Oils.Determination of Peroxide Value</reference-text>
      <reference-text>(1997). Oleje i Tluszcze Roslinne Oraz Zwierzece-Tluszcze Piekarskie i Cukiernicze [Animal and Vegetable Oil and Fats-Bakery and Confectionery Fats]</reference-text>
      <reference-text>(2000). Oleje i Tluszcze Roslinne Oraz Zwierzece.Rafinowane Oleje Roslinne [Oils and Animals and Vegetable Fats.Rafened Vegetable Oils]</reference-text>
      <reference-text>(2008). Edible Vegetable Fats.Determination of Anisidine Value</reference-text>
      <reference-text>Animal and vegetable fats and oils - analysis by gas chromatography of methyl esters of fatty acids. (1990). Animal and Vegetable Fats and Oils - Analysis by Gas Chromatography of Methyl Esters of Fatty Acids</reference-text>
      <reference-text>Animal and vegetable fats and oils - preparation of methyl esters of fatty acids. (1978). Animal and Vegetable Fats and Oils - Preparation of Methyl Esters of Fatty Acids, , 1-6. Retrieved from www.scopus.com</reference-text>
      <reference-text>Al-Bandak, G., &amp; Oreopoulou, V. (2011). Inhibition of lipid oxidation in fried chips and cookies by majorana syriaca. International Journal of Food Science and Technology, 46(2), 290-296. doi:10.1111/j.1365-2621.2010.02484.x</reference-text>
      <reference-text>Dianzani, M., &amp; Barrera, G. (2008). Pathology and physiology of lipid peroxidation and its carbonyl products. Free Radical Pathophysiology, , 19-38. Retrieved from www.scopus.com</reference-text>
      <reference-text>Górnaś, P., Juh?eviča-Radenkova, K., Radenkovs, V., Mišina, I., Pugajeva, I., Soliven, A., &amp; Segli?a, D. (2016). The impact of different baking conditions on the stability of the extractable polyphenols in muffins enriched by strawberry, sour cherry, raspberry or black currant pomace. LWT - Food Science and Technology, 65, 946-953. doi:10.1016/j.lwt.2015.09.029</reference-text>
      <reference-text>Hu, M., &amp; Jacobsen, C. (2016). Preface. Oxidative Stability and Shelf Life of Foods Containing Oils and Fats, , xv-xvi. doi:10.1016/B978-1-63067-056-6.05001-1</reference-text>
      <reference-text>ISO. (1997). Animal and Vegetable Fats and Oils - Determination of Oxidation Stability (Accelerated Oxidation Test)</reference-text>
      <reference-text>Kozłowska, M., Zbikowska, A., Gruczyńska, E., Zontała, K., &amp; Półtorak, A. (2014). Effects of spice extracts on lipid fraction oxidative stability of cookies investigated by DSC. Journal of Thermal Analysis and Calorimetry, 118(3), 1697-1705. doi:10.1007/s10973-014-4058-y</reference-text>
      <reference-text>Krygier, K., &amp; Zbikowska, A. (2002). Wplyw tluszczu na wybrane cechy ciasta biszkoptowo-tluszczowego [the impact of fat on selected properties of sponge cake]. Zywn.Nauka Techn.Jakosc, 32, 47-57. Retrieved from www.scopus.com</reference-text>
      <reference-text>Krystyjan, M., Gumul, D., Ziobro, R., &amp; Korus, A. (2015). The fortification of biscuits with bee pollen and its effect on physicochemical and antioxidant properties in biscuits. LWT - Food Science and Technology, 63(1), 640-646. doi:10.1016/j.lwt.2015.03.075</reference-text>
      <reference-text>Laguna, L., Primo-Martín, C., Varela, P., Salvador, A., &amp; Sanz, T. (2013). HPMC and inulin as fat replacers in biscuits: Sensory and instrumental evaluation. LWT-Food Sci.Technol, 30, 1-8. Retrieved from www.scopus.com</reference-text>
      <reference-text>Lee, S. -., Belyaeva, O. V., &amp; Kedishvili, N. Y. (2008). Effect of lipid peroxidation products on the activity of human retinol dehydrogenase 12 (RDH12) and retinoid metabolism. Biochimica Et Biophysica Acta - Molecular Basis of Disease, 1782(6), 421-425. doi:10.1016/j.bbadis.2008.03.004</reference-text>
      <reference-text>Mensink, R. P., Zock, P. L., Kester, A. D. M., &amp; Katan, M. B. (2003). Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: A meta-analysis of 60 controlled trials. American Journal of Clinical Nutrition, 77(5), 1146-1155. Retrieved from www.scopus.com</reference-text>
      <reference-text>Mildner-Szkudlarz, S., Bajerska, J., Górnaś, P., Segli?a, D., Pilarska, A., &amp; Jesionowski, T. (2016). Physical and bioactive properties of muffins enriched with raspberry and cranberry pomace powder: A promising application of fruit by-products rich in biocompounds. Plant Foods for Human Nutrition, 71(2), 165-173. doi:10.1007/s11130-016-0539-4</reference-text>
      <reference-text>Mildner-Szkudlarz, S., Zawirska-Wojtasiak, R., Obuchowski, W., &amp; Gośliński, M. (2009). Evaluation of antioxidant activity of green tea extract and its effect on the biscuits lipid fraction oxidative stability. Journal of Food Science, 74(8), S362-S370. doi:10.1111/j.1750-3841.2009.01313.x</reference-text>
      <reference-text>Mohsen, S. M., Fadel, H. H. M., Bekhit, M. A., Edris, A. E., &amp; Ahmed, M. Y. S. (2009). Effect of substitution of soy protein isolate on aroma volatiles, chemical composition and sensory quality of wheat cookies. International Journal of Food Science and Technology, 44(9), 1705-1712. doi:10.1111/j.1365-2621.2009.01978.x</reference-text>
      <reference-text>Onacik-Gür, S., Zbikowska, A., &amp; Kowalska, M. (2015). Comparison of knowledge in the field of nutritional fats among students. Italian Journal of Food Science, 27(1), 21-28. Retrieved from www.scopus.com</reference-text>
      <reference-text>Regulska-Ilow, B., Ilow, R., &amp; Biernat, J. (2001). Zmiany zachosdzace w tluszczach podczas pieczenia ciast kruchych metoda konwencjonalna i mikrofalowa [changes in fats during conventional and microwave banking of cakes]. Bromat.Chem.Toksykol, 34, 99-104. Retrieved from www.scopus.com</reference-text>
      <reference-text>Seker, I. T., Ozboy-Ozbas, O., Gokbulut, I., Ozturk, S., &amp; Koksel, H. (2010). Utilization of apricot kernel flour as fat replacer in cookies. Journal of Food Processing and Preservation, 34(1), 15-26. doi:10.1111/j.1745-4549.2008.00258.x</reference-text>
      <reference-text>Zbikowska, A. (2010). Formation and properties of trans fatty acids - A review. Polish Journal of Food and Nutrition Sciences, 60(2), 107-114. Retrieved from www.scopus.com</reference-text>
      <reference-text>Zbikowska, A., &amp; Kowalska, M. (2007). Influence of trans unsaturated fatty acids content on chemical changes in the shortening during baking and storage of cakes. Pol.J.Food Nutr.Sci, 57(4), 452-455. Retrieved from www.scopus.com</reference-text>
      <reference-text>Zbikowska, A., &amp; Rutkowska, J. (2011). Quality of fats in cookies as affected by storage and addition of oat flakes. Cereal Chemistry, 88(3), 234-238. doi:10.1094/CCHEM-11-10-0171</reference-text>
      <reference-text>Żbikowska, A., Rutkowska, J., &amp; Kowalska, M. (2015). Consumption safety of pastries, confectioneries, and potato products as related to fat content. Journal of the American College of Nutrition, 34(6), 507-514. doi:10.1080/07315724.2014.942472</reference-text>
    </references-list>
    <keywords>sponge cakes, oxidation products, green tea extract, oxidative stability</keywords>
    <article-doi>10.17306/J.AFS.2017.0417</article-doi>
  </article>
  <article>
    <title>Identification of suspected hazardous chemical contaminants in recycled pastry packaging	</title>
    <type>ORIGINAL_ARTICLE</type>
    <pages>33-41</pages>
    <language>en</language>
    <journal-issue>
      <year>2017</year>
      <volume>16</volume>
      <number>1</number>
    </journal-issue>
    <authors-list>
      <author>
        <forenames>Reza</forenames>
        <surname>Ahmadkhaniha</surname>
      </author>
      <author>
        <forenames>Noushin</forenames>
        <surname>Rastkari</surname>
      </author>
    </authors-list>
    <references-list>
      <reference-text>Anderson, W. A. C., &amp; Castle, L. (2003). Benzophenone in cartonboard packaging materials and the factors that influence its migration into food. Food Additives and Contaminants, 20(6), 607-618. doi:10.1080/0265203031000109486</reference-text>
      <reference-text>Bononi, M., &amp; Tateo, F. (2009). Identification of diisobutyl phthalate (DIBP) suspected as possible contaminant in recycled cellulose for take-away pizza boxes. Packaging Technology and Science, 22(1), 53-58. doi:10.1002/pts.805</reference-text>
      <reference-text>Bouvier, C., Reumkens, N., &amp; Buijs, W. (2009). Separation of diisopropylnaphthalene isomers. Journal of Chromatography A, 1216(36), 6410-6416. doi:10.1016/j.chroma.2009.07.006</reference-text>
      <reference-text>Ewender, J., Franz, R., &amp; Welle, F. (2013). Permeation of mineral oil components from cardboard packaging materials through polymer films. Packaging Technology and Science, 26(7), 423-434. doi:10.1002/pts.1990</reference-text>
      <reference-text>Fierens, T., Servaes, K., Van Holderbeke, M., Geerts, L., De Henauw, S., Sioen, I., &amp; Vanermen, G. (2012). Analysis of phthalates in food products and packaging materials sold on the belgian market. Food and Chemical Toxicology, 50(7), 2575-2583. doi:10.1016/j.fct.2012.04.029</reference-text>
      <reference-text>Grosse, Y., Baan, R., Secretan-Lauby, B., El Ghissassi, F., Bouvard, V., Benbrahim-Tallaa, L., . . . WHO International Agency for Research on Cancer Monograph Working Group. (2011). Carcinogenicity of chemicals in industrial and consumer products, food contaminants and flavourings, and water chlorination byproducts. The Lancet Oncology, 12(4), 328-329. Retrieved from www.scopus.com</reference-text>
      <reference-text>Jamnicki, S., Lozo, B., Rutar, V., &amp; Barušić, L. (2012). A study on the food contact suitablity of recycled paper and board. Papíripar, (4), 14-20. Retrieved from www.scopus.com</reference-text>
      <reference-text>Marsh, K., &amp; Bugusu, B. (2007). Food packaging - roles, materials, and environmental issues: Scientific status summary. Journal of Food Science, 72(3), R39-R55. doi:10.1111/j.1750-3841.2007.00301.x</reference-text>
      <reference-text>McLean, D., Eng, A., Tmannetje, A., Walls, C., Dryson, E., Cheng, S., . . . Pearce, N. (2007). Health Outcomes in Former New Zealand Timber Workers Exposed to Pentachlorophenol (PCP)</reference-text>
      <reference-text>Meeker, J. D., Sathyanarayana, S., &amp; Swan, S. H. (2009). Phthalates and other additives in plastics: Human exposure and associated health outcomes. Philosophical Transactions of the Royal Society B: Biological Sciences, 364(1526), 2097-2113. doi:10.1098/rstb.2008.0268</reference-text>
      <reference-text>Nerín, C., &amp; Asensio, E. (2007). Migration of organic compounds from a multilayer plastic-paper material intended for food packaging. Analytical and Bioanalytical Chemistry, 389(2), 589-596. doi:10.1007/s00216-007-1462-1</reference-text>
      <reference-text>Nielsen, S. S. (2003). Instructor's Manual for Food Analysis: Answers to Study Questions</reference-text>
      <reference-text>Parigoridi, I. E., Akridak-Demertzi, K., &amp; Demertzis, P. G. (2014). Determination of five (5) possible contaminants in recycled cardboard packages and food simulants using ultrasound assisted extraction coupled to GC-MS. Mater.Sci.Appl, 5, 745-751. Retrieved from www.scopus.com</reference-text>
      <reference-text>Song, Y. S., Park, H. J., &amp; Komolprasert, V. (2000). Analytical procedure for quantifying five compounds suspected as possible contaminants in recycled paper/paperboard for food packaging. Journal of Agricultural and Food Chemistry, 48(12), 5856-5859. doi:10.1021/jf000512x</reference-text>
      <reference-text>Vápenka, L., Vavrouš, A., Votavová, L., Kejlová, K., Dobiáš, J., &amp; Sosnovcová, J. (2016). Contaminants in the paper-based food packaging materials used in the czech republic. Journal of Food and Nutrition Research, 55(4), 361-373. Retrieved from www.scopus.com</reference-text>
    </references-list>
    <keywords>recycled paper, packaging materials, pastry</keywords>
    <article-doi>10.17306/J.AFS.2017.0444</article-doi>
  </article>
  <article>
    <title>Nutritional value and chemical composition of Sudanese millet-based fermented foods as affected by fermentation and method of preparation</title>
    <type>ORIGINAL_ARTICLE</type>
    <pages>43-51</pages>
    <language>en</language>
    <journal-issue>
      <year>2017</year>
      <volume>16</volume>
      <number>1</number>
    </journal-issue>
    <authors-list>
      <author>
        <forenames>Abdalbasit A.</forenames>
        <surname>Mariod</surname>
      </author>
      <author>
        <forenames>Yousif M. A.</forenames>
        <surname>Idris</surname>
      </author>
      <author>
        <forenames>Nuha M.</forenames>
        <surname>Osman</surname>
      </author>
      <author>
        <forenames>Maha A.</forenames>
        <surname>Mohamed</surname>
      </author>
      <author>
        <forenames>Awad M. A.</forenames>
        <surname>Sukrab</surname>
      </author>
      <author>
        <forenames>Bertrand</forenames>
        <surname>Matthaus</surname>
      </author>
    </authors-list>
    <references-list>
      <reference-text>WHO technical report series 749. (2000). WHO Technical Report Series no</reference-text>
      <reference-text>Abdelrahaman, S. M., Elmaki, H. B., Idris, W. H., Hassan, A. B., Babiker, E. E., &amp; El Tinay, A. H. (2007). Antinutritional factor content and hydrochloric acid extractability of minerals in pearl millet cultivars as affected by germination. International Journal of Food Sciences and Nutrition, 58(1), 6-17. doi:10.1080/09637480601093236</reference-text>
      <reference-text>Assohoun, M. C. N., Djeni, T. N., Koussémon-Camara, M., &amp; Brou, K. (2013). Effect of fermentation process on nutritional composition and aflatoxins concentration of doklu, a fermented maize based food. Food Nutr.Sci, 4, 1120-1127. Retrieved from www.scopus.com</reference-text>
      <reference-text>Badr, S. E. A., Abdelfattah, M. S., El-Sayed, S. H., Abd El-Aziz, A. S. E., &amp; Sakr, D. M. (2014). Evaluation of anticancer, antimycoplasmal activities and chemical composition of guar (cyamopsis tetragonoloba) seeds extract. Research Journal of Pharmaceutical, Biological and Chemical Sciences, 5(3), 413-423. Retrieved from www.scopus.com</reference-text>
      <reference-text>Dirar, H. A. (1993). The Indigenous Fermented Foods of the Sudan</reference-text>
      <reference-text>Elyas, S. H. A., El Tinay, A. H., Yousif, N. E., &amp; Elsheikh, E. A. E. (2002). Effect of natural fermentation on nutritive value and in vitro protein digestibility of pearl millet. Food Chemistry, 78(1), 75-79. doi:10.1016/S0308-8146(01)00386-7</reference-text>
      <reference-text>Harrigan, W. F., &amp; McCance, M. E. (1976). Laboratory Methods in Food and Dairy Microbiology</reference-text>
      <reference-text>Igbabul, B., Hiikyaa, O., &amp; Amove, J. (2014). Effect of fermentation on the proximate composition and functional properties of mahogany bean (afzelia africana) flour. Current Research in Nutrition and Food Science, 2(1), 1-7. doi:10.12944/CRNFSJ.2.1.01</reference-text>
      <reference-text>Khetarpaul, N., &amp; Chauhan, B. M. (1989). Effect of fermentation on protein, fat, minerals and thiamine content of pearl millet. Plant Foods for Human Nutrition, 39(2), 169-177. doi:10.1007/BF01091897</reference-text>
      <reference-text>Khetarpaul, N., &amp; Chauhan, B. M. (1990). Effect of germination and fermentation on available carhohydrate content of pearl millet. Food Chemistry, 38(1), 21-26. doi:10.1016/0308-8146(90)90203-G</reference-text>
      <reference-text>Latimer, G. W., &amp; Horwitz, W. (2005). Official Methods of Analysis of the Association of Official Analytical Chemists International</reference-text>
      <reference-text>Laxmi, G., Chaturvedi, N., &amp; Richa, S. (2015). The impact of malting on nutritional composition of foxtail millet, wheat and chickpea. J.Nutr.Food Sci, 5(5), 407. Retrieved from www.scopus.com</reference-text>
      <reference-text>Mahgoub, S. E. O., Ahmed, B. M., Ahmed, M. M. O., &amp; Agib, E. N. A. A. E. (1999). Effect of traditional sudanese processing of kisra bread andhulu-mur drink on their thiamine, riboflavin and mineral contents. Food Chemistry, 67(2), 129-133. doi:10.1016/S0308-8146(99)00074-6</reference-text>
      <reference-text>Mariod, A. A., Edris, Y. A., Cheng, S. F., &amp; Abdelwahab, S. I. (2012). Effect of germination periods and conditions on chemical composition, fatty acids and amino acids of two black cumin seeds. Acta Scientiarum Polonorum, Technologia Alimentaria, 11(4), 401-410. Retrieved from www.scopus.com</reference-text>
      <reference-text>Montgomery, D. C. (1991). Design and Analysis of Experiments</reference-text>
      <reference-text>Nnam, N. M. (1995). Evaluation of nutritional quality of fermented cowpea (vigna unguiculata) flours. Ecology of Food and Nutrition, 33(4), 273-279. doi:10.1080/03670244.1995.9991435</reference-text>
      <reference-text>Odumodu, C. U. (2007). Optimum fermentation period for micronutrients content of cereal based complementary food. Pakistan Journal of Nutrition, 6(6), 518-523. Retrieved from www.scopus.com</reference-text>
      <reference-text>Ojokoh, A., &amp; Bello, B. (2014). Effect of fermentation on nutrient and anti-nutrient composition of millet (pennisetum glaucum) and soybean (glycine max) blend flours. J.Life Sci, 8(8), 668-675. Retrieved from www.scopus.com</reference-text>
      <reference-text>Osman, M. A. (2011). Effect of traditional fermentation process on the nutrient and antinutrient contents of pearl millet during preparation of lohoh. Journal of the Saudi Society of Agricultural Sciences, 10(1), 1-6. doi:10.1016/j.jssas.2010.06.001</reference-text>
      <reference-text>Oyewole, O. B., &amp; Ayo Odunfa, S. (1989). Effects of fermentation on the carbohydrate, mineral, and protein contents of cassava during "fufu" production. Journal of Food Composition and Analysis, 2(2), 170-176. doi:10.1016/0889-1575(89)90078-1</reference-text>
      <reference-text>Popoola, T. O. S., Jolaoso, A. A., &amp; Akintokun, A. A. (2005). An assessment of the nutritional value of oso-a condiment made by fermenting seeds of cathormion altissimum. J.Food Technol, 3(2), 149-151. Retrieved from www.scopus.com</reference-text>
      <reference-text>Saleh, A. S. M., Zhang, Q., Chen, J., &amp; Shen, Q. (2013). Millet grains: Nutritional quality, processing, and potential health benefits. Comprehensive Reviews in Food Science and Food Safety, 12(3), 281-295. doi:10.1111/1541-4337.12012</reference-text>
      <reference-text>Stipanuk, M. H. (2000). Biochemical and Physiological Aspects of Human Nutrition</reference-text>
      <reference-text>Suganya, P., &amp; Kailappan, R. (2013). Changes in nutritional quality of traditional fermented food made from pearl millet. Inter.J.Sci.Res, 2(12), 4-6. Retrieved from www.scopus.com</reference-text>
      <reference-text>Urbano, G., Aranda, P., Vílchez, A., Aranda, C., Cabrera, L., Porres, J. M., &amp; López-Jurado, M. (2005). Effects of germination on the composition and nutritive value of proteins in pisum sativum, L. Food Chemistry, 93(4), 671-679. doi:10.1016/j.foodchem.2004.10.045</reference-text>
    </references-list>
    <keywords>amino acid, fermentation, hulu-mur, kisra, millet, proximate composition</keywords>
    <article-doi>10.17306/J.AFS.2017.0454</article-doi>
  </article>
  <article>
    <title>The effect of antioxidants on quantitative changes of lysine and methionine in linoleic acid emulsions at different pH conditions</title>
    <type>ORIGINAL_ARTICLE</type>
    <pages>53-67</pages>
    <language>en</language>
    <journal-issue>
      <year>2017</year>
      <volume>16</volume>
      <number>1</number>
    </journal-issue>
    <authors-list>
      <author>
        <forenames>Marzanna</forenames>
        <surname>Hęś</surname>
      </author>
      <author>
        <forenames>Anna</forenames>
        <surname>Gliszczyńska-Świgło</surname>
      </author>
      <author>
        <forenames>Anna</forenames>
        <surname>Gramza-Michałowska</surname>
      </author>
    </authors-list>
    <references-list>
      <reference-text>Adams, A., Kitryte, V., Venskutonis, R., &amp; De Kimpe, N. (2009). Formation and characterisation of melanoidin-like polycondensation products from amino acids and lipid oxidation products. Food Chemistry, 115(3), 904-911. doi:10.1016/j.foodchem.2009.01.005</reference-text>
      <reference-text>Ahmad, I., Alaiz, M., Zamora, R., &amp; Hidalgo, F. J. (1998). Effect of oxidized Lipid/Amino acid reaction products on the antioxidative activity of common antioxidants. Journal of Agricultural and Food Chemistry, 46(9), 3768-3771. Retrieved from www.scopus.com</reference-text>
      <reference-text>Alaiz, M., Hidalgo, F. J., &amp; Zamora, R. (1998). Effect of initial slight oxidation on stability of polyunsaturated fatty acid/protein mixtures under controlled atmospheres. JAOCS, Journal of the American Oil Chemists' Society, 75(9), 1127-1133. Retrieved from www.scopus.com</reference-text>
      <reference-text>Buege, J. A., &amp; Aust, S. D. (1978). Microsomal lipid peroxidation doi:10.1016/S0076-6879(78)52032-6</reference-text>
      <reference-text>Chaiyasit, W., Elias, R. J., McClements, D. J., &amp; Decker, E. A. (2007). Role of physical structures in bulk oils on lipid oxidation. Critical Reviews in Food Science and Nutrition, 47(3), 299-317. doi:10.1080/10408390600754248</reference-text>
      <reference-text>Chelh, I., Gatellier, P., &amp; Santé-Lhoutellier, V. (2007). Characterisation of fluorescent schiff bases formed during oxidation of pig myofibrils. Meat Science, 76(2), 210-215. doi:10.1016/j.meatsci.2006.10.028</reference-text>
      <reference-text>Davídek, J., Janícek, G., &amp; Pokorný, J. (1983). Chemie Potravin (Pp</reference-text>
      <reference-text>Dawidowicz, A. L., &amp; Olszowy, M. (2011). Antioxidant properties of BHT estimated by ABTS assay in systems differing in pH or metal ion or water concentration. European Food Research and Technology, 232(5), 837-842. doi:10.1007/s00217-011-1451-7</reference-text>
      <reference-text>Donnelly, J. L., Decker, E. A., &amp; McClements, D. J. (1998). Iron-catalyzed oxidation of menhaden oil as affected by emulsifiers. Journal of Food Science, 63(6), 997-1000. Retrieved from www.scopus.com</reference-text>
      <reference-text>Duthie, G., Campbell, F., Bestwick, C., Stephen, S., &amp; Russell, W. (2013). Antioxidant effectiveness of vegetable powders on the lipid and protein oxidative stability of cooked turkey meat patties: Implications for health. Nutrients, 5(4), 1241-1252. doi:10.3390/nu5041241</reference-text>
      <reference-text>Filippenko, T. A., &amp; Gribova, N. Y. (2011). Antioxidant activity of amino acids during oxidation of sunflower oil in an emulsion. Pharmaceutical Chemistry Journal, 45(5), 296-298. doi:10.1007/s11094-011-0619-6</reference-text>
      <reference-text>Gordon, M. H. (2010). Effects of food structure and ingredient interactions on antioxidant capacity. Oxidation in foods and beverages and antioxidant applications: Understanding mechanisms of oxidation and antioxidant activity (pp. 321-331) doi:10.1533/9780857090447.2.321</reference-text>
      <reference-text>Gramza, A., Khokhar, S., Yoko, S., Gliszczynska-Swiglo, A., Hes, M., &amp; Korczak, J. (2006). Antioxidant activity of tea extracts in lipids and correlation with polyphenol content. European Journal of Lipid Science and Technology, 108(4), 351-362. doi:10.1002/ejlt.200500330</reference-text>
      <reference-text>Gramza, A., Pawlak-Lemańska, K., Korczak, J., Wasowicz, E., &amp; Rudzinska, M. (2005). Tea extracts as free radical scavengers. Polish Journal of Environmental Studies, 14(6), 861-867. Retrieved from www.scopus.com</reference-text>
      <reference-text>Gramza, A., Regula, J., Korczak, J., Hes, M., &amp; Waszkowiak, K. (2006). Tea leaves extract antioxidant activity in different pH lipid emulsions. Pol.J.Environ.Stud, 15, 243-247. Retrieved from www.scopus.com</reference-text>
      <reference-text>Gramza-Michałowska, A., Heś, M., &amp; Korczak, J. (2008). Tea extracts antioxidative potential in emulsified lipid systems. Acta Sci.Pol., Technol.Aliment., 7(3), 29-34. Retrieved from www.scopus.com</reference-text>
      <reference-text>Hall, R. J., Trinder, N., &amp; Givens, D. I. (1973). Observations on the use of 2,4,6-trinitrobenzenesulphonic acid for the determination of available lysine in animal protein concentrates. The Analyst, 98(1170), 673-686. doi:10.1039/AN9739800673</reference-text>
      <reference-text>Heins, A., McPhail, D. B., Sokolowski, T., Stöckmann, H., &amp; Schwarz, K. (2007). The location of phenolic antioxidants and radicals at interfaces determines their activity. Lipids, 42(6), 573-582. doi:10.1007/s11745-007-3052-6</reference-text>
      <reference-text>Hes, M. (2017). Protein-lipid interactions in different meat systems in the presence of natural antioxidants - A review. Polish Journal of Food and Nutrition Sciences, 67(1), 5-17. doi:10.1515/pjfns-2016-0024</reference-text>
      <reference-text>Hes, M., &amp; Gramza-Michalowska, A. (2016). Effect of Plant Extracts on Lipid Oxidation and Changes in Nutritive Value of Protein in Frozen-Stored Meat Products</reference-text>
      <reference-text>H?ś, M., Jezewska, M., Szymandera-Buszka, K., &amp; Gramza-MichaŁowska, A. (2011). Effect of antioxidant additives on nutritive value of dried meat. [wpływ dodatków przeciwutleniaja?cych na wybrane wskaźniki wartości odżywczej mi?sa suszonego] Zywnosc.Nauka.Technologia.Jakosc/Food.Science Technology.Quality, 18(5), 94-106. Retrieved from www.scopus.com</reference-text>
      <reference-text>Heś, M., Korczak, J., &amp; 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. Retrieved from www.scopus.com</reference-text>
      <reference-text>Hes, M., Korczak, J., Gramza, A., &amp; Jedrusek-Golinska, A. (2006). The influence of BHT on quantitative changes in available lysine and methionine in model systems containing emulsified fatty acid esters. Pol.J.Environ.Stud, 15, 248-252. Retrieved from www.scopus.com</reference-text>
      <reference-text>Hidalgo, F. J., León, M. M., &amp; Zamora, R. (2007). Effect of tocopherols in the antioxidative activity of oxidized lipid-amine reaction products. Journal of Agricultural and Food Chemistry, 55(11), 4436-4442. doi:10.1021/jf070119s</reference-text>
      <reference-text>Hidalgo, F. J., Nogales, F., &amp; Zamora, R. (2003). Effect of the pyrrole polymerization mechanism on the antioxidative activity of nonenzymatic browning reactions. Journal of Agricultural and Food Chemistry, 51(19), 5703-5708. doi:10.1021/jf034369u</reference-text>
      <reference-text>Hidalgo, F. J., &amp; Zamora, R. (2002). Methyl linoleate oxidation in the presence of bovine serum albumin. Journal of Agricultural and Food Chemistry, 50(19), 5463-5467. doi:10.1021/jf0255376</reference-text>
      <reference-text>Horwitz, W. (1970). Official methods of analysis of the association of official analytical chemists. Official Methods of Analysis of the Association of Official Analytical Chemists</reference-text>
      <reference-text>Huang, S. -., Frankel, E. N., Aeschbach, R., &amp; German, J. B. (1997). Partition of selected antioxidants in corn oil-water model systems. Journal of Agricultural and Food Chemistry, 45(6), X-1994. Retrieved from www.scopus.com</reference-text>
      <reference-text>Johnson, D. R., &amp; Decker, E. A. (2015). The role of oxygen in lipid oxidation reactions: A review. Annual Review of Food Science and Technology, 6, 171-190. doi:10.1146/annurev-food-022814-015532</reference-text>
      <reference-text>Levine, R. L., Mosoni, L., Berlett, B. S., &amp; Stadtman, E. R. (1996). Methionine residues as endogenous antioxidants in proteins. Proceedings of the National Academy of Sciences of the United States of America, 93(26), 15036-15040. doi:10.1073/pnas.93.26.15036</reference-text>
      <reference-text>Mancuso, J. R., McClements, D. J., &amp; Decker, E. A. (1999). The effects of surfactant type, pH, and chelators on the oxidation of salmon oil-in-water emulsions. Journal of Agricultural and Food Chemistry, 47(10), 4112-4116. doi:10.1021/jf990203a</reference-text>
      <reference-text>McCarthy, T., &amp; Sullivan, M. (1941). A new and highly specific colorimetric test for methionine. J.Biol.Chem., 141(3), 871-876. Retrieved from www.scopus.com</reference-text>
      <reference-text>McClements, D. J., &amp; Decker, E. A. (2000). Lipid oxidation in oil-in-water emulsions: Impact of molecular environment on chemical reactions in heterogeneous food systems. Journal of Food Science, 65(8), 1270-1282. Retrieved from www.scopus.com</reference-text>
      <reference-text>Mei, L., Decker, E. A., &amp; McClements, D. J. (1998). Evidence of iron association with emulsion droplets and its impact on lipid oxidation. Journal of Agricultural and Food Chemistry, 46(12), 5072-5077. Retrieved from www.scopus.com</reference-text>
      <reference-text>Pokorný, J., Kolakowska, A., &amp; Bienkiewicz, G. (2005). Analysis of (Pp</reference-text>
      <reference-text>Rusak, G., Komes, D., Likić, S., Horžić, D., &amp; Kovač, M. (2008). Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used. Food Chemistry, 110(4), 852-858. doi:10.1016/j.foodchem.2008.02.072</reference-text>
      <reference-text>Schwarz, K., Frankel, E. N., &amp; German, J. B. (1996). Partition behaviour of antioxidative phenolic compounds in heterophasic systems. Fett/Lipid, 98(3), 115-121. Retrieved from www.scopus.com</reference-text>
      <reference-text>Shahidi, F., &amp; Zhong, Y. (2010). Novel antioxidants in food quality preservation and health promotion. European Journal of Lipid Science and Technology, 112(9), 930-940. doi:10.1002/ejlt.201000044</reference-text>
      <reference-text>Shantha, N. C., &amp; Decker, E. A. (1994). Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids. Journal of AOAC International, 77(2), 421-424. Retrieved from www.scopus.com</reference-text>
      <reference-text>Waraho, T., Mcclements, D. J., &amp; Decker, E. A. (2011). Mechanisms of lipid oxidation in food dispersions. Trends in Food Science and Technology, 22(1), 3-13. doi:10.1016/j.tifs.2010.11.003</reference-text>
      <reference-text>Zhang, W., Xiao, S., &amp; Ahn, D. U. (2013). Protein oxidation: Basic principles and implications for meat quality. Critical Reviews in Food Science and Nutrition, 53(11), 1191-1201. doi:10.1080/10408398.2011.577540</reference-text>
    </references-list>
    <keywords>lipid oxidation, linoleic acid emulsion, green tea, rosemary and thyme extracts, lysine, methio- nine, environmental pH</keywords>
    <article-doi>10.17306/J.AFS.2017.0455</article-doi>
  </article>
  <article>
    <title>Cold-pressed and hot-pressed rapeseed oil: The effects of roasting and seed moisture on the  antioxi- dant activity, canolol, and tocopherol level</title>
    <type>ORIGINAL_ARTICLE</type>
    <pages>69-81</pages>
    <language>en</language>
    <journal-issue>
      <year>2017</year>
      <volume>16</volume>
      <number>1</number>
    </journal-issue>
    <authors-list>
      <author>
        <forenames>Aleksander</forenames>
        <surname>Siger</surname>
      </author>
      <author>
        <forenames>Marta</forenames>
        <surname>Józefiak</surname>
      </author>
      <author>
        <forenames>Paweł</forenames>
        <surname>Górnaś</surname>
      </author>
    </authors-list>
    <references-list>
      <reference-text>(1996). Animal and Vegetable Fats and Oils - Determination of Acid Value and Acidity</reference-text>
      <reference-text>Animal and vegetable fats and oils - determination of peroxide value - iodometric (visual) endpoint determination. (2007). Animal and Vegetable Fats and Oils - Determination of Peroxide Value - Iodometric (Visual) Endpoint Determination</reference-text>
      <reference-text>Aachary, A. A., Chen, Y., Eskin, N. A. M., &amp; Thiyam-Hollander, U. (2014). Crude canolol and canola distillate extracts improve the stability of refined canola oil during deep-fat frying. European Journal of Lipid Science and Technology, 116(11), 1467-1476. doi:10.1002/ejlt.201300498</reference-text>
      <reference-text>Cass, J. (1991). Canola storage. Tips to Help You through Harvest.Intermountain Canola Newsletter, Fall 1991.Idaho Falls, Idaho, 1994, 3-4. Retrieved from www.scopus.com</reference-text>
      <reference-text>Decker, E. A. (1998). Antioxidant mechanisms. Food Lipids, , 397-421. Retrieved from www.scopus.com</reference-text>
      <reference-text>Eitenmiller, R., &amp; Lee, J. (2004). Vitamin E: Food Chemistry, Composition, and Analysis</reference-text>
      <reference-text>Espín, J. C., Soler-Rivas, C., &amp; Wichers, H. J. (2000). Characterization of the total free radical scavenger capacity of vegetable oils and oil fractions using 2,2-diphenyl-1-picrylhydrazyl radical. Journal of Agricultural and Food Chemistry, 48(3), 648-656. doi:10.1021/jf9908188</reference-text>
      <reference-text>Fukuda, Y., &amp; Nagashima, M. (2005). Antioxidative function of seeds and nuts and their traditional oils in the orient. Asian Functional Foods, , 381-410. Retrieved from www.scopus.com</reference-text>
      <reference-text>Gawrysiak-Witulska, M., Siger, A., &amp; Nogala-Kalucka, M. (2009). Degradation of tocopherols during near-ambient rapeseed drying. Journal of Food Lipids, 16(4), 524-539. doi:10.1111/j.1745-4522.2009.01164.x</reference-text>
      <reference-text>Ghazani, S. M., García-Llatas, G., &amp; Marangoni, A. G. (2014). Micronutrient content of cold-pressed, hot-pressed, solvent extracted and RBD canola oil: Implications for nutrition and quality. European Journal of Lipid Science and Technology, 116(4), 380-387. doi:10.1002/ejlt.201300288</reference-text>
      <reference-text>Goffman, F. D., &amp; Möllers, C. (2000). Changes in tocopherol and plastochromanol-8 contents in seeds and oil of oilseed rape (brassica napus L.) during storage as influenced by temperature and air oxygen. Journal of Agricultural and Food Chemistry, 48(5), 1605-1609. doi:10.1021/jf9912755</reference-text>
      <reference-text>Gopalakrishnan, N., Cherian, G., &amp; Sim, J. S. (1996). Chemical changes in the lipids of canola and flax seeds during storage. Fett/Lipid, 98, 168-171. Retrieved from www.scopus.com</reference-text>
      <reference-text>Górnaś, P., Siger, A., Juh?eviča, K., Lacis, G., Šne, E., &amp; Segli?a, D. (2014). Cold-pressed japanese quince (chaenomeles japonica (thunb.) lindl. ex spach) seed oil as a rich source of ?-tocopherol, carotenoids and phenolics: A comparison of the composition and antioxidant activity with nine other plant oils. European Journal of Lipid Science and Technology, 116(5), 563-570. doi:10.1002/ejlt.201300425</reference-text>
      <reference-text>Harbaum-Piayda, B., Oehlke, K., Sönnichsen, F. D., Zacchi, P., Eggers, R., &amp; Schwarz, K. (2010). New polyphenolic compounds in commercial deodistillate and rapeseed oils. Food Chemistry, 123(3), 607-615. doi:10.1016/j.foodchem.2010.04.078</reference-text>
      <reference-text>Khattab, R., Eskin, M., Aliani, M., &amp; Thiyam, U. (2010). Determination of sinapic acid derivatives in canola extracts using high-performance liquid chromatography. JAOCS, Journal of the American Oil Chemists' Society, 87(2), 147-155. doi:10.1007/s11746-009-1486-0</reference-text>
      <reference-text>Koski, A., Pekkarinen, S., Hopia, A., Wähälä, K., &amp; Heinonen, M. (2003). Processing of rapeseed oil: Effects on sinapic acid derivative content and oxidative stability. European Food Research and Technology, 217(2), 110-114. doi:10.1007/s00217-003-0721-4</reference-text>
      <reference-text>Kozłowska, H., Zadernowski, R., &amp; Sosulski, F. W. (1983). Phenolic acids in oilseed flours. Die Nahrung, 27(5), 449-453. Retrieved from www.scopus.com</reference-text>
      <reference-text>Kraljić, K., Škevin, D., Pospišil, M., Obranović, M., Signeral, S. N. D., &amp; Bosolt, T. (2013). Quality of rapeseed oil produced by conditioning seeds at modest temperatures. JAOCS, Journal of the American Oil Chemists' Society, 90(4), 589-599. doi:10.1007/s11746-012-2195-7</reference-text>
      <reference-text>Krasucki, W., Tys, J., Szafran, K., Rybacki, R., &amp; Orlicki, L. (2002). Influence of drying temperature on chemical composition of seeds of oilseed rape. Oilseed Crops, 23, 427-438. Retrieved from www.scopus.com</reference-text>
      <reference-text>Krygier, K., Domian, K., &amp; Draka, D. (1995). Comparison of the quality and stability of rapeseed oil: Cold-pressed, hot-pressed and refined. Oilseed Crop, 16, 301-306. Retrieved from www.scopus.com</reference-text>
      <reference-text>Mailer, R. J., Colton, R. T., &amp; O'Bree, B. L. (1998). Quality of Australian Canola</reference-text>
      <reference-text>Matthäus, B. (2013). Effect of canolol on oxidation of edible oils. Canola and Rapeseed.Production, Processing, Food Quality, and Nutrition, , 317-328. Retrieved from www.scopus.com</reference-text>
      <reference-text>Matthäus, B. (2013). Processing of virgin canola oils. Canola and Rapeseed.Production, Processing, Food Quality, and Nutrition, , 171-186. Retrieved from www.scopus.com</reference-text>
      <reference-text>Matthäus, B., Pudel, F., Chen, Y., Achary, A., &amp; Thiyam-Holländer, U. (2014). Impact of canolol-enriched extract from heat-treated canola meal to enhance oil quality parameters in deep-frying: A comparison with rosemary extract and TBHQ-fortified oil systems. JAOCS, Journal of the American Oil Chemists' Society, 91(12), 2065-2076. doi:10.1007/s11746-014-2561-8</reference-text>
      <reference-text>Mayengbam, S., Khattab, R. Y., &amp; Thiyam-Holländer, U. (2010). In Annual Project Report Submitted to NSERC</reference-text>
      <reference-text>Mills, J. T. (1989). Spoilage and Heating of Stored Agricultural Products: Prevention, Detection, and Control</reference-text>
      <reference-text>Mińkowski, K., Zawada, K., Ptasznik, S., &amp; Kalinowski, A. (2013). Effect of phenolic compounds in seeds on oxidative stability and antiradical activity of n-3-pufa-rich oils pressed from them. [Wpływ zwia{ogonek}zków fenolowych nasion na stabilność oksydacyjna{ogonek} i aktywność antyrodnikowa{ogonek} wytłoczonych z nich olejów bogatych w PUFA n-3] Zywnosc.Nauka.Technologia.Jakosc/Food.Science Technology.Quality, 20(4), 118-132. Retrieved from www.scopus.com</reference-text>
      <reference-text>Naczk, M., Amarowicz, R., Sullivan, A., &amp; Shahidi, F. (1998). Current research developments on polyphenolics of rapeseed/canola: A review. Food Chemistry, 62(4), 489-502. doi:10.1016/S0308-8146(97)00198-2</reference-text>
      <reference-text>Niewiadomski, H. (1993). Technologia Tluszczów Jadanych [Technology of Edible Fats]</reference-text>
      <reference-text>Olejnik, D., Gogolewski, M., &amp; Nogala-Kałucka, M. (1997). Isolation and some properties of plastochromanol-8. Nahrung - Food, 41(2), 101-104. Retrieved from www.scopus.com</reference-text>
      <reference-text>Pathak, P. K., Agrawal, Y. C., &amp; Singh, B. P. N. (1991). Effect of elevated drying temperature on rapeseed oil quality. Journal of the American Oil Chemists Society, 68(8), 580-582. doi:10.1007/BF02660155</reference-text>
      <reference-text>Ratnayake, W. M. N., &amp; Daun, J. K. (2004). Chemical composition of canola and rapeseed oils. Rapeseed and Canola Oil: Production, Processing, Properties and Uses, , 37-78. Retrieved from www.scopus.com</reference-text>
      <reference-text>Rybacki, R., Skawiński, P., &amp; Lampkowski, M. (2001). The status of rapeseed dehydration in the raw material base area of ZT kruszwica S.A. Oilseed Crops, 22, 539-549. Retrieved from www.scopus.com</reference-text>
      <reference-text>Shrestha, K., &amp; De Meulenaer, B. (2014). Effect of seed roasting on canolol, tocopherol, and phospholipid contents, maillard type reactions, and oxidative stability of mustard and rapeseed oils. Journal of Agricultural and Food Chemistry, 62(24), 5412-5419. doi:10.1021/jf500549t</reference-text>
      <reference-text>Siger, A., Czubinski, J., Dwiecki, K., Kachlicki, P., &amp; Nogala-Kalucka, M. (2013). Identification and antioxidant activity of sinapic acid derivatives in brassica napus L. seed meal extracts. European Journal of Lipid Science and Technology, 115(10), 1130-1138. doi:10.1002/ejlt.201300077</reference-text>
      <reference-text>Siger, A., Kachlicki, P., Czubiński, J., Polcyn, D., Dwiecki, K., &amp; Nogala-Kalucka, M. (2014). Isolation and purification of plastochromanol-8 for HPLC quantitative determinations. European Journal of Lipid Science and Technology, 116(4), 413-422. doi:10.1002/ejlt.201300297</reference-text>
      <reference-text>Siger, A., Kaczmarek, A., &amp; Rudzińska, M. (2015). Antioxidant activity and phytochemical content of cold-pressed rapeseed oil obtained from roasted seeds. European Journal of Lipid Science and Technology, 117(8), 1225-1237. doi:10.1002/ejlt.201400378</reference-text>
      <reference-text>Siger, A., Nogala-Kalucka, M., &amp; Lampart-Szczapa, E. (2008). The content and antioxidant activity of phenolic compounds in cold-pressed plant oils. Journal of Food Lipids, 15(2), 137-149. doi:10.1111/j.1745-4522.2007.00107.x</reference-text>
      <reference-text>Singh, R. B., Dubnov, G., Niaz, M. A., Ghosh, S., Singh, R., Rastogi, S. S., . . . Berry, E. M. (2002). Effect of an indo-mediterranean diet on progression of coronary artery disease in high risk patients (indo-mediterranean diet heart study): A randomised single-blind trial. Lancet, 360(9344), 1455-1461. doi:10.1016/S0140-6736(02)11472-3</reference-text>
      <reference-text>S?rensen, A. -. M., Friel, J., Winkler-Moser, J. K., Jacobsen, C., Huidrom, D., Reddy, N., &amp; Thiyam-Holländer, U. (2013). Impact of endogenous canola phenolics on the oxidative stability of oil-in-water emulsions. European Journal of Lipid Science and Technology, 115(5), 501-512. doi:10.1002/ejlt.201200354</reference-text>
      <reference-text>Spielmeyer, A., Wagner, A., &amp; Jahreis, G. (2009). Influence of thermal treatment of rapeseed on the canolol content. Food Chemistry, 112(4), 944-948. doi:10.1016/j.foodchem.2008.07.011</reference-text>
      <reference-text>Szydłowska-Czerniak, A., Karlovits, G., Dianoczki, C., Recseg, K., &amp; Szłyk, E. (2008). Comparison of two analytical methods for assessing antioxidant capacity of rapeseed and olive oils. JAOCS, Journal of the American Oil Chemists' Society, 85(2), 141-149. doi:10.1007/s11746-007-1178-6</reference-text>
      <reference-text>Terpinc, P., Polak, T., Šegatin, N., Hanzlowsky, A., Ulrih, N. P., &amp; Abramovič, H. (2011). Antioxidant properties of 4-vinyl derivatives of hydroxycinnamic acids. Food Chemistry, 128(1), 62-69. doi:10.1016/j.foodchem.2011.02.077</reference-text>
      <reference-text>Thiyam, U., Claudia, P., Jan, U., &amp; Alfred, B. (2009). De-oiled rapeseed and a protein isolate: Characterization of sinapic acid derivatives by HPLC-DAD and LC-MS. European Food Research and Technology, 229(5), 825-831. doi:10.1007/s00217-009-1122-0</reference-text>
      <reference-text>Thiyam, U., Stöckmann, H., Zum Felde, T., &amp; Schwarz, K. (2006). Antioxidative effect of the main sinapic acid derivatives from rapeseed and mustard oil by-products. European Journal of Lipid Science and Technology, 108(3), 239-248. doi:10.1002/ejlt.200500292</reference-text>
      <reference-text>Vuorela, S., Meyer, A. S., &amp; Heinonen, M. (2004). Impact of isolation method on the antioxidant activity of rapeseed meal phenolics. Journal of Agricultural and Food Chemistry, 52(26), 8202-8207. Retrieved from www.scopus.com</reference-text>
      <reference-text>Wakamatsu, D., Morimura, S., Sawa, T., Kida, K., Nakai, C., &amp; Maeda, H. (2005). Isolation, identification, and structure of a potent alkyl-peroxyl radical scavenger in crude canola oil, canolol. Bioscience, Biotechnology and Biochemistry, 69(8), 1568-1574. doi:10.1271/bbb.69.1568</reference-text>
      <reference-text>Wijesundera, C., Ceccato, C., Fagan, P., &amp; Shen, Z. (2008). Seed roasting improves the oxidative stability of canola (B. napus) and mustard (B. juncea) seed oils. European Journal of Lipid Science and Technology, 110(4), 360-367. doi:10.1002/ejlt.200700214</reference-text>
      <reference-text>Wroniak, M., Krygier, K., &amp; Kaczmarczyk, M. (2008). Comparison of the quality of cold pressed and virgin rapeseed oils with industrially obtained oils. Pol.J.Food Nutr.Sci, 58(1), 85-89. Retrieved from www.scopus.com</reference-text>
      <reference-text>Zacchi, P., &amp; Eggers, R. (2008). High-temperature pre-conditioning of rapeseed: A polyphenol-enriched oil and the effect of refining. European Journal of Lipid Science and Technology, 110(2), 111-119. doi:10.1002/ejlt.200700135</reference-text>
    </references-list>
    <keywords>rapeseed, cold-pressed, hot-pressed, canolol, tocopherols, roasting</keywords>
    <article-doi>10.17306/J.AFS.2017.0458</article-doi>
  </article>
  <article>
    <title>The genetic basis of obesity complications</title>
    <type>ORIGINAL_ARTICLE</type>
    <pages>83-91</pages>
    <language>en</language>
    <journal-issue>
      <year>2017</year>
      <volume>16</volume>
      <number>1</number>
    </journal-issue>
    <authors-list>
      <author>
        <forenames>Katarzyna</forenames>
        <surname>Skrypnik</surname>
      </author>
      <author>
        <forenames>Joanna</forenames>
        <surname>Suliburska</surname>
      </author>
      <author>
        <forenames>Damian</forenames>
        <surname>Skrypnik</surname>
      </author>
      <author>
        <forenames>Łukasz</forenames>
        <surname>Pilarski</surname>
      </author>
      <author>
        <forenames>Julita</forenames>
        <surname>Reguła</surname>
      </author>
      <author>
        <forenames>Paweł</forenames>
        <surname>Bogdański</surname>
      </author>
    </authors-list>
    <references-list>
      <reference-text>Al-Safar, H., Hassoun, A., Almazrouei, S., Kamal, W., Afandi, B., &amp; Rais, N. (2015). Association of the genetic polymorphisms in transcription factor 7-like 2 and peroxisome proliferator-activated receptors- ? 2 with type 2 diabetes mellitus and its interaction with obesity status in emirati population. Journal of Diabetes Research, 2015 doi:10.1155/2015/129695</reference-text>
      <reference-text>Baudrand, R., Goodarzi, M. O., Vaidya, A., Underwood, P. C., Williams, J. S., Jeunemaitre, X., . . . Pojoga, L. H. (2015). A prevalent caveolin-1 gene variant is associated with the metabolic syndrome in caucasians and hispanics. Metabolism: Clinical and Experimental, 64(12), 1674-1681. doi:10.1016/j.metabol.2015.09.005</reference-text>
      <reference-text>Bielicki, P., Brzóska, K., Pływaczewski, R., Barnas?, M., Kumor, M., Stępkowski, T., . . . ?liwiński, P. (2014). Genetic predisposition to ischemic heart disease in patients with obstructive sleep apnea syndrome (OSAS). [Zależnos?ć występowania choroby niedokrwiennej serca od polimorfizmu wybranych genów u chorych na obturacyjny bezdech senny (OBS)] Polski Merkuriusz Lekarski, 36(214), 229-232. Retrieved from www.scopus.com</reference-text>
      <reference-text>Cancello, R., Henegar, C., Viguerie, N., Taleb, S., Poitou, C., Rouault, C., . . . Clément, K. (2005). Reduction of macrophage infiltration and chemoattractant gene expression changes in white adipose tissue of morbidly obese subjects after surgery-induced weight loss. Diabetes, 54(8), 2277-2286. doi:10.2337/diabetes.54.8.2277</reference-text>
      <reference-text>Cancello, R., Zulian, A., Gentilini, D., Maestrini, S., Della Barba, A., Invitti, C., . . . Di Blasio, A. M. (2013). Molecular and morphologic characterization of superficial-and deep-subcutaneous adipose tissue subdivisions in human obesity. Obesity, 21(12), 2562-2570. doi:10.1002/oby.20417</reference-text>
      <reference-text>Chen, H. -., Lee, W. -., Wang, W., Huang, M. -., Lee, Y. -., &amp; Pan, W. -. (2007). Ala55Val polymorphism on UCP2 gene predicts greater weight loss in morbidly obese patients undergoing gastric banding. Obesity Surgery, 17(7), 926-933. doi:10.1007/s11695-007-9171-6</reference-text>
      <reference-text>Chen, Y., Li, L., &amp; Xu, R. (2015). Disease comorbidity network guides the detection of molecular evidence for the link between colorectal cancer and obesity. AMIA Jt Summits Transl.Sci.Proc, 2015, 201-206. Retrieved from www.scopus.com</reference-text>
      <reference-text>Clement, K., &amp; Langin, D. (2007). Regulation of inflammation-related genes in human adipose tissue. Journal of Internal Medicine, 262(4), 422-430. doi:10.1111/j.1365-2796.2007.01851.x</reference-text>
      <reference-text>Clément, K., Viguerie, N., Diehn, M., Alizadeh, A., Barbe, P., Thalamas, C., . . . Langin, D. (2002). In vivo regulation of human skeletal muscle gene expression by thyroid hormone. Genome Research, 12(2), 281-291. doi:10.1101/gr.207702</reference-text>
      <reference-text>Copland, J. A., Davies, P. J., Shipley, G. L., Wood, C. G., Luxon, B. A., &amp; Urban, R. J. (2003). The use of DNA microarrays to assess clinical samples: The transition from bedside to bench to bedside. Recent Progress in Hormone Research, 58, 25-53. doi:10.1210/rp.58.1.25</reference-text>
      <reference-text>Cyganek, K., Mirkiewicz-Sieradzka, B., Malecki, M. T., Wolkow, P., Skupien, J., Bobrek, J., . . . Sieradzki, J. (2006). Clinical risk factors and the role of VDR gene polymorphisms in diabetic retinopathy in polish type 2 diabetes patients. Acta Diabetologica, 43(4), 114-119. doi:10.1007/s00592-006-0225-3</reference-text>
      <reference-text>Festa, A., D'Agostino Jr., R., Howard, G., Mykkänen, L., Tracy, R. P., &amp; Haffner, S. M. (2000). Chronic subclinical inflammation as part of the insulin resistance syndrome: The insulin resistance atherosclerosis study (IRAS). Circulation, 102(1), 42-47. Retrieved from www.scopus.com</reference-text>
      <reference-text>Fröhlich, M., Imhof, A., Berg, G., Hutchinson, W. L., Pepys, M. B., Boeing, H., . . . Koenig, W. (2000). Association between C-reactive protein and features of the metabolic syndrome. Diabetes Care, 23(12), 1835-1839. Retrieved from www.scopus.com</reference-text>
      <reference-text>Guerre-Millo, M., Grosfeld, A., &amp; Issad, T. (2002). Leptin is a hypoxia-inducible gene. Obesity Research, 10(8), 856; author reply 857-858. Retrieved from www.scopus.com</reference-text>
      <reference-text>Kieć-Klimczak, M., Malczewska-Malec, M., &amp; Huszno, B. (2008). Leptin to adiponectin ratio, as an index of insulin resistance and atherosclerosis development. [Stosunek stezenia adiponektyny i leptyny w surowicy krwi, jako wskaźnik ryzyka rozwoju insulinooporności i miazdzycy.] Przegla?d Lekarski, 65(12), 844-849. Retrieved from www.scopus.com</reference-text>
      <reference-text>Klimcakova, E., Polak, J., Moro, C., Hejnova, J., Majercik, M., Viguerie, N., . . . Stich, V. (2006). Dynamic strength training improves insulin sensitivity without altering plasma levels and gene expression of adipokines in subcutaneous adipose tissue in obese men. Journal of Clinical Endocrinology and Metabolism, 91(12), 5107-5112. doi:10.1210/jc.2006-0382</reference-text>
      <reference-text>Lanas, F., Serón, P., Saavedra, N., Ruedlinger, J., &amp; Salazar, L. (2015). Genetic and non-genetic determinants of circulating levels of adiponectin in a cohort of chilean subjects. Molecular Diagnosis and Therapy, 19(4), 197-204. doi:10.1007/s40291-015-0146-3</reference-text>
      <reference-text>Marineli, R. S., Moura, C. S., Moraes, É. A., Lenquiste, S. A., Lollo, P. C. B., Morato, P. N., . . . Maróstica, M. R., Jr. (2015). Chia (salvia hispanica L.) enhances HSP, PGC-1? expressions and improves glucose tolerance in diet-induced obese rats. Nutrition, 31(5), 740-748. doi:10.1016/j.nut.2014.11.009</reference-text>
      <reference-text>Matsuura, Y., Ameku, K., Numakura, T., Shiomi, T., Horie, T., Ohta, Y., &amp; Takasaki, Y. (2008). Prader-willi syndrome associated with obesity hypoventilation syndrome. Nihon Koky?ki Gakkai Zasshi = the Journal of the Japanese Respiratory Society, 46(9), 748-752. Retrieved from www.scopus.com</reference-text>
      <reference-text>Mercer, J. G., O'Reilly, L. M., &amp; Morgan, P. J. (2004). Increasing the impact of european obesity research in preparation for the european research area: A report on the 2003 european commission obesity workshop. Obesity Reviews, 5(1), 79-85. doi:10.1111/j.1467-789X.2004.00114.x</reference-text>
      <reference-text>Polak, J., Klimcakova, E., Moro, C., Viguerie, N., Berlan, M., Hejnova, J., . . . Stich, V. (2006). Effect of aerobic training on plasma levels and subcutaneous abdominal adipose tissue gene expression of adiponectin, leptin, interleukin 6, and tumor necrosis factor ? in obese women. Metabolism: Clinical and Experimental, 55(10), 1375-1381. doi:10.1016/j.metabol.2006.06.008</reference-text>
      <reference-text>Raszeja-Wyszomirska, J., Ławniczak, M., Marlicz, W., Miezynska-Kurtycz, J., &amp; Milkiewicz, P. (2008). Non-alcoholic fatty liver disease - new view. [Niealkoholowa choroba stłuszczeniowa wa?troby - Nowe spojrzenie] Polski Merkuriusz Lekarski, 24(144), 568-571. Retrieved from www.scopus.com</reference-text>
      <reference-text>Skrypnik, D., Ratajczak, M., Karolkiewicz, J., Madry, E., Pupek-Musialik, D., Hansdorfer-Korzon, R., . . . Bogdański, P. (2016). Effects of endurance and endurance-strength exercise on biochemical parameters of liver function in women with abdominal obesity. Biomedicine and Pharmacotherapy, 80, 1-7. doi:10.1016/j.biopha.2016.02.017</reference-text>
      <reference-text>Traurig, M., Hanson, R. L., Marinelarena, A., Kobes, S., Piaggi, P., Cole, S., . . . Bogardus, C. (2016). Analysis of SLC16A11 variants in 12,811 american indians: Genotype-obesity interaction for type 2 diabetes and an association with RNASEK expression. Diabetes, 65(2), 510-519. doi:10.2337/db15-0571</reference-text>
      <reference-text>Vozarova, B., Weyer, C., Hanson, K., Tataranni, P. A., Bogardus, C., &amp; Pratley, R. E. (2001). Circulating interleukin-6 in relation to adiposity, insulin action, and insulin secretion. Obesity Research, 9(7), 414-417. Retrieved from www.scopus.com</reference-text>
      <reference-text>Wong, M. L., &amp; Medrano, J. F. (2005). Real-time PCR for mRNA quantitation. BioTechniques, 39(1), 75-85. Retrieved from www.scopus.com</reference-text>
      <reference-text>Zheng, L. D., Linarelli, L. E., Liu, L., Wall, S. S., Greenawald, M. H., Seidel, R. W., . . . Cheng, Z. (2015). Insulin resistance is associated with epigenetic and genetic regulation of mitochondrial DNA in obese humans. Clinical Epigenetics, 7(1) doi:10.1186/s13148-015-0093-1</reference-text>
      <reference-text>Zhu, L., Chen, L., Shi, C. -., Xu, G. -., Xu, L. -., Zhu, L. -., . . . Ji, C. (2014). MiR-335, an adipogenesis-related MicroRNA, is involved in adipose tissue inflammation. Cell Biochemistry and Biophysics, 68(2), 283-290. doi:10.1007/s12013-013-9708-3</reference-text>
    </references-list>
    <keywords>obesity, obesity complications, genetic background</keywords>
    <article-doi>10.17306/J.AFS.2017.0442</article-doi>
  </article>
  <article>
    <title>Dietary intake of boiled breadfruit (Treculia africana) seeds did not improve hyperglycemia in streptozotocin induced diabetic rats: Effect on the oral glucose tolerance of normoglycemic rats	</title>
    <type>ORIGINAL_ARTICLE</type>
    <pages>93-99</pages>
    <language>en</language>
    <journal-issue>
      <year>2017</year>
      <volume>16</volume>
      <number>1</number>
    </journal-issue>
    <authors-list>
      <author>
        <forenames>Chinedum</forenames>
        <surname>Eleazu</surname>
      </author>
      <author>
        <forenames>Ifeoma</forenames>
        <surname>Ezekwibe</surname>
      </author>
      <author>
        <forenames>Mary</forenames>
        <surname>Egbe</surname>
      </author>
      <author>
        <forenames>Sanni</forenames>
        <surname>Saidu</surname>
      </author>
      <author>
        <forenames>Kate</forenames>
        <surname>Eleazu</surname>
      </author>
      <author>
        <forenames>Chima</forenames>
        <surname>Egedigwe</surname>
      </author>
    </authors-list>
    <references-list>
      <reference-text>(1985). Guide for the Care and use of Laboratory Animals National Research Council</reference-text>
      <reference-text>WHO launches the first global strategy on traditional medicine. (2002). WHO Launches the First Global Strategy on Traditional Medicine</reference-text>
      <reference-text>Ajiboye, B. O., Chikezie, G. S., Aganzi, I. Y., Ojo, O. A., Onikanni, S. A., Afolabi, O. B., . . . Sobajo, O. (2016). Effect of artocarpus altilis fruit based-diet on liver and kidney function indices on alloxan-induced diabetic rats. Mediterranean Journal of Nutrition and Metabolism, 9(1), 23-35. doi:10.3233/MNM-160056</reference-text>
      <reference-text>Aloulou, A., Hamden, K., Elloumi, D., Ali, M. B., Hargafi, K., Jaouadi, B., . . . Ammar, E. (2012). Hypoglycemic and antilipidemic properties of kombucha tea in alloxan-induced diabetic rats. BMC Complementary and Alternative Medicine, 12 doi:10.1186/1472-6882-12-63</reference-text>
      <reference-text>Brand-Miller, J., Foster-Powell, K., &amp; Colagiuri, S. (2003). The New Glucose Revolution</reference-text>
      <reference-text>Capriles, V. D., Coelho, K. D., Guerra-Matias, A. C., &amp; Ar?as, J. A. G. (2008). Effects of processing methods on amaranth starch digestibility and predicted glycemic index. Journal of Food Science, 73(7), H160-H164. doi:10.1111/j.1750-3841.2008.00869.x</reference-text>
      <reference-text>Chatila, R., &amp; West, A. B. (1996). Hepatomegaly and abnormal liver tests due to glycogenosis in adults with diabetes. Medicine, 75(6), 327-333. doi:10.1097/00005792-199611000-00003</reference-text>
      <reference-text>Chaturvedi, P., George, S., Milinganyo, M., &amp; Tripathi, Y. B. (2004). Effect of momordica charantia on lipid profile and oral glucose tolerance in diabetic rats. Phytotherapy Research, 18(11), 954-956. doi:10.1002/ptr.1589</reference-text>
      <reference-text>Eleazu, C. O., Eleazu, K. C., Chukwuma, S., &amp; Essien, U. N. (2013). Review of the mechanism of cell death resulting from streptozotocin challenge in experimental animals, its practical use and potential risk to humans. Journal of Diabetes and Metabolic Disorders, 12(1) doi:10.1186/2251-6581-12-60</reference-text>
      <reference-text>Eleazu, C. O., Eleazu, K. C., Chukwuma, S. C., Okoronkwo, J., &amp; Emelike, C. U. (2014). Effect of livingstonepotato (plectranthus esculenthus N.E.br) on hyperglycemia, antioxidant activity and lipid metabolism of streptozotocin induced diabetic rats. Toxicology Reports, 1, 674-681. doi:10.1016/j.toxrep.2014.08.013</reference-text>
      <reference-text>Eleazu, C. O., Eleazu, K. C., &amp; Iroaganachi, M. (2016). In vitro starch digestibility, ?-amylase and ?-glucosidase inhibitory capacities of raw and processed forms of three varieties of livingstone potato (plectranthus esculentus). Innovative Food Science and Emerging Technologies, 37, 37-43. doi:10.1016/j.ifset.2016.08.007</reference-text>
      <reference-text>Eleazu, C. O., Eleazu, K. C., Iroaganachi, M. A., &amp; Kalu, W. (2017). Starch Digestibility and Predicted Glycemic Indices of Raw and Processed Forms of Hausa Potato (Solenostemon Rotundifolius Poir)</reference-text>
      <reference-text>Eleazu, C. O., Iroaganachi, M., &amp; Eleazu, K. C. (2013). Ameliorative potentials of cocoyam (colocasia esculenta L.) and unripe plantain (musa paradisiaca L.) on the relative tissue weights of streptozotocin-induced diabetic rats. Journal of Diabetes Research, 2013 doi:10.1155/2013/160964</reference-text>
      <reference-text>Eseyin, O., Ebong, P., Eyong, E., Awofisayo, O., &amp; Agboke, A. (2010). Effect of telfairia occidentalis on oral glucose tolerance in rats. African Journal of Pharmacy and Pharmacology, 4(6), 368-372. Retrieved from www.scopus.com</reference-text>
      <reference-text>Ifeoma, I. T., Chukwunonso, E. E., Obinna, M. N., &amp; Bryan, C. N. (2010). Effect of traditional processing techniques on the nutritional and phytochemical composition of african bread fruit (treculia africana) seeds. J.Appl.Sci.Environ.Management, 14(4), 169-173. Retrieved from www.scopus.com</reference-text>
      <reference-text>Kalu, W. O., Okafor, P. N., Ijeh, I. I., &amp; Eleazu, C. (2016). Effect of kolaviron, a biflavanoid complex from garcinia kola on some biochemical parameters in experimentally induced benign prostatic hyperplasic rats. Biomedicine and Pharmacotherapy, 83, 1436-1443. doi:10.1016/j.biopha.2016.08.064</reference-text>
      <reference-text>Nayak, S., &amp; Shivnanda, N. B. (2007). Maniple Manual of Clinical Biochemistry, , 161-162. Retrieved from www.scopus.com</reference-text>
      <reference-text>Oboh, G., Ademosun, A. O., Akinleye, M., Omojokun, O. S., Boligon, A. A., &amp; Athayde, M. L. (2015). Starch composition, glycemic indices, phenolic constituents, and antioxidative and antidiabetic properties of some common tropical fruits. Journal of Ethnic Foods, 2(2), 64-73. doi:10.1016/j.jef.2015.05.003</reference-text>
      <reference-text>Olatunji, B. P., Suleiman, M., &amp; Moody, J. O. (2014). Hypoglycemic effect hydroacetone extracts of treculia africana decne root and stem bark in alloxan-induced diabetic rats. African Journal of Biomedical Research, 17(1), 23-29. Retrieved from www.scopus.com</reference-text>
      <reference-text>Oyelola, O. O., Moody, J. O., Odeniyi, M. A., &amp; Fakeye, T. O. (2007). Hypoglycemic effect of treculia africana decne root bark in normal and alloxan-induced diabetic rats. African Journal of Traditional, Complementary and Alternative Medicines, 4(4), 387-391. Retrieved from www.scopus.com</reference-text>
      <reference-text>Tietz, N. W. (1995). Clinical Guide to Laboratory Tests</reference-text>
      <reference-text>Wolever, T. M. S., Mehling, C., Chiasson, J. -., Josse, R. G., Leiter, L. A., Maheux, P., . . . Ryan, E. A. (2008). Low glycaemic index diet and disposition index in type 2 diabetes (the canadian trial of carbohydrates in diabetes): A randomised controlled trial. Diabetologia, 51(9), 1607-1615. doi:10.1007/s00125-008-1093-x</reference-text>
    </references-list>
    <keywords>diabetes, oral glucose tolerance, diet, nutrition</keywords>
    <article-doi>10.17306/J.AFS.2017.0460</article-doi>
  </article>
  <article>
    <title>Conditions of honey consumption in selected regions of Poland</title>
    <type>ORIGINAL_ARTICLE</type>
    <pages>101-112</pages>
    <language>en</language>
    <journal-issue>
      <year>2017</year>
      <volume>16</volume>
      <number>1</number>
    </journal-issue>
    <authors-list>
      <author>
        <forenames>Iwona</forenames>
        <surname>Kowalczuk</surname>
      </author>
      <author>
        <forenames>Marzena</forenames>
        <surname>Jeżewska-Zychowicz</surname>
      </author>
      <author>
        <forenames>Joanna</forenames>
        <surname>Trafiałek</surname>
      </author>
    </authors-list>
    <references-list>
      <reference-text>(2014). [Apiculture Sector in Polsnd in 2014].Retrieved March 20, 2016, from:</reference-text>
      <reference-text>Ajibola, A., Chamunorwa, J. P., &amp; Erlwanger, K. H. (2012). Nutraceutical values of natural honey and its contribution to human health and wealth. Nutrition and Metabolism, 9 doi:10.1186/1743-7075-9-61</reference-text>
      <reference-text>Bardy, J., Slevin, N. J., Mais, K. L., &amp; Molassiotis, A. (2008). A systematic review of honey uses and its potential value within oncology care. Journal of Clinical Nursing, 17(19), 2604-2623. doi:10.1111/j.1365-2702.2008.02304.x</reference-text>
      <reference-text>Batt, P. J., &amp; Liu, A. (2012). Consumer behaviour towards honey products in western australia. British Food Journal, 114(2), 285-297. doi:10.1108/00070701211202449</reference-text>
      <reference-text>Bogdanov, S. (2012). Short history of honey in medicine. Retrieved March, 10, 2015. Retrieved from www.scopus.com</reference-text>
      <reference-text>Bogdanov, S., Jurendic, T., Sieber, R., &amp; Gallmann, P. (2008). Honey for nutrition and health: A review. Journal of the American College of Nutrition, 27(6), 677-689. doi:10.1080/07315724.2008.10719745</reference-text>
      <reference-text>Erejuwa, O. O., Sulaiman, S. A., &amp; Ab Wahab, M. S. (2012). Oligosaccharides might contribute to the antidiabetic effect of honey: A review of the literature. Molecules, 17(1), 248-266. doi:10.3390/molecules17010248</reference-text>
      <reference-text>Gheldof, N., Wang, X. -., &amp; Engeseth, N. J. (2002). Identification and quantification of antioxidant components of honeys from various floral sources. Journal of Agricultural and Food Chemistry, 50(21), 5870-5877. doi:10.1021/jf0256135</reference-text>
      <reference-text>Giemza, M. (2004). Badanie preferencji konsumenckich cech jakościowych miodów naturalnych. Zeszyty Naukowe Akademii Ekonomicznej w Krakowie, 653, 13-27. Retrieved from www.scopus.com</reference-text>
      <reference-text>Grunert, K. G., Juhl, H. J., Esbjerg, L., Jensen, B. B., Bech-Larsen, T., Bruns?, K., &amp; Madsen, C. ?. (2009). Comparing methods for measuring consumer willingness to pay for a basic and an improved ready made soup product. Food Quality and Preference, 20(8), 607-619. doi:10.1016/j.foodqual.2009.07.006</reference-text>
      <reference-text>Jaworska, D. (2014). Natural honey-production, types, quality aspects. [Miody naturalne-wytwarzanie, rodzaje, aspekty jakosciowe] Zywnosc Pochodzenia Zwierzecego: Wybrane Zagadnienia z Przetwórstwa i Oceny Jakosciowej</reference-text>
      <reference-text>Jezewska-Zychowicz, M., Babicz-Zielińska, E., &amp; Laskowski, W. (2009). Konsument Na Rynku Nowej Żywności</reference-text>
      <reference-text>Johnston, J. E., Sepe, H. A., Miano, C. L., Brannan, R. G., &amp; Alderton, A. L. (2005). Honey inhibits lipid oxidation in ready-to-eat ground beef patties. Meat Science, 70(4), 627-631. doi:10.1016/j.meatsci.2005.02.011</reference-text>
      <reference-text>José Sanzo, M., Belén Del Río, A., Iglesias, V., &amp; Vázquez, R. (2003). Attitude and satisfaction in a traditional food product. British Food Journal, 105(11), 771-790. doi:10.1108/00070700310511807</reference-text>
      <reference-text>Kedzia, B., &amp; Holderna-Kedzia, E. (2008). Miód</reference-text>
      <reference-text>Kimura, A., Wada, Y., Tsuzuki, D., Goto, S. -., Cai, D., &amp; Dan, I. (2008). Consumer valuation of packaged foods. interactive effects of amount and accessibility of information. Appetite, 51(3), 628-634. doi:10.1016/j.appet.2008.05.054</reference-text>
      <reference-text>Kozirok, W., Baumgart, A., &amp; Babicz-Zielinska, E. (2012). Postawy i zachowania konsumentów wobec zywnosci prozdrowotnej [the attitudes and behavior of consumers towards healthy food]. Bromat.Chem.Toksykol, 45(3), 1030-1034. Retrieved from www.scopus.com</reference-text>
      <reference-text>Lipiński, M. (2010). Pożytki pszczele. zapylanie i miododajność roślin./Bee forage. Pożytki Pszczele, Zapylanie I Miododajność Roślin</reference-text>
      <reference-text>Lubieniechi, S. A. (2002). Romanian consumers? behaviour regarding organic food. British Food Journal, 104, 337-344. doi:10.1108/00070700210425750</reference-text>
      <reference-text>Murphy, M., Cowan, C., &amp; Henchion, M. (2000). Irish consumer preferences for honey: A conjoint approach. British Food Journal, 102(8), 585-598. doi:10.1108/00070700010348424</reference-text>
      <reference-text>Pindek, A. (2001). Youth preferences in honey consumption. J.Apic.Sci, 45(2), 115-119. Retrieved from www.scopus.com</reference-text>
      <reference-text>Pocol, C. B. (2011). Modelling the honey consumption behaviour in romania by using socio-demographic determinants. African Journal of Agricultural Research, 6(17), 4069-4080. Retrieved from www.scopus.com</reference-text>
      <reference-text>Pocol, C. B., &amp; Árváné, V. G. (2012). A comparison between hungarian and romanian honey consumption. Buletin USAMV-CN Horticulture, 69, 244-252. Retrieved from www.scopus.com</reference-text>
      <reference-text>Pocol, C. B., &amp; Bolboac?, S. D. (2013). Perceptions and trends related to the consumption of honey: A case study of north-west romania. International Journal of Consumer Studies, 37(6), 642-649. doi:10.1111/ijcs.12046</reference-text>
      <reference-text>Przybylowski, P., Zabrocki, R., &amp; Wojtan, M. (2011). Wyrózniki zachowan polskich i niemieckich konsumentów na rynku miodów naturalnych [highlights of polish and german consumers' behavior in the market of natural honey]. Zesz.Nauk.UE Pozn, 206, 177-184. Retrieved from www.scopus.com</reference-text>
      <reference-text>Roman, A., Popiela-Pleban, E., &amp; Kozak, M. (2013). Factors influencing consumer behavior relating to the purchasing of honey part 1. the buying process and the level of consumption. Journal of Apicultural Science, 57(2), 159-172. doi:10.2478/jas-2013-0026</reference-text>
      <reference-text>Sanjuán-López, A. I., Philippidis, G., &amp; Resano-Ezcaray, H. (2011). How useful is acceptability to explain economic value? an application on the introduction of innovative saffron products into commercial markets. Food Quality and Preference, 22(3), 255-263. doi:10.1016/j.foodqual.2010.11.001</reference-text>
      <reference-text>Schramm, D. D., Karim, M., Schrader, H. R., Holt, R. R., Cardetti, M., &amp; Keen, C. L. (2003). Honey with high levels of antioxidants can provide protection to healthy human subjects. Journal of Agricultural and Food Chemistry, 51(6), 1732-1735. doi:10.1021/jf025928k</reference-text>
      <reference-text>Van Doorn, J., &amp; Verhoef, P. C. (2011). Willingness to pay for organic products: Differences between virtue and vice foods. International Journal of Research in Marketing, 28(3), 167-180. doi:10.1016/j.ijresmar.2011.02.005</reference-text>
      <reference-text>Ványi, G. A., Csapó, Z., &amp; Kárpáti, L. (2011). Evaluation of consumers' honey purchase habits in hungary. Journal of Food Products Marketing, 17(2-3), 227-240. doi:10.1080/10454446.2011.548293</reference-text>
      <reference-text>Viuda-Martos, M., Ruiz-Navajas, Y., Fernández-López, J., &amp; Pérez-Álvarez, J. A. (2008). Functional properties of honey, propolis, and royal jelly. Journal of Food Science, 73(9), R117-R124. doi:10.1111/j.1750-3841.2008.00966.x</reference-text>
      <reference-text>Whitney, E. N., &amp; Rolfes, S. R. (1996). Understanding Nutrition</reference-text>
      <reference-text>Wilczynska, A. (2011). Próba okreslenia sylwetki nabywcy produktów pszczelich [an attempt to determine the silhouette of a buyer of bee products]. Zesz.Nauk.Uniw.Szczec., Probl.Zarz.Finan.Market, 22, 501-509. Retrieved from www.scopus.com</reference-text>
    </references-list>
    <keywords>honey, consumer behaviour, preferences, Poland</keywords>
    <article-doi>10.17306/J.AFS.2017.0446</article-doi>
  </article>
</articles-list>
