Effect of the Addition of Yellow Mealworm () on the Physicochemical, Antioxidative, and Sensory Properties of Oatmeal Cookies.

Edible insects are receiving increased attention as a new food source, although research on their implementation in confectionary products remains scarce. The study analyzed the chemical composition, physical parameters, antioxidative, and sensory characteristics of oatmeal cookies reformulated with yellow mealworm larvae ( L.; TM) at 0% (TM0), 10% (TM10), and 30% (TM30).

Health-Promoting Ingredients in Goat's Milk and Fermented Goat's Milk Drinks.

The present study aimed to determine the content of health-promoting compounds, and fatty acids, with particular emphasis on the content of 911 C18:2 (CLA) acid, selected minerals, folates in organic and commercial goat's milk and fermented goat's milk drinks. The analyzed milk and yoghurts had various contents of particular groups of fatty acids, CLA, minerals, and folates. Raw organic goat's milk had a significantly ( < 0.

Cheese and Butter as a Source of Health-Promoting Fatty Acids in the Human Diet.

The assessment of fatty acid composition, including the content of conjugated linoleic acid cis9trans11 C18:2 (CLA) and trans C18:1 and C18:2 isomers in fat extracted from selected high-fat dairy products commonly available to consumers in retail sale on the Polish market, and a comparison of their indicators as to the quality of lipids was the aim of the study. The experimental materials were hard cheeses, white-mold cheeses, blue-veined cheeses, and butters. The conducted study demonstrated that various contents of groups of fatty acids and the values of lipid quality indices were found in the tested products.

Evaluation of Polycyclic Aromatic Hydrocarbons in Smoked Cheeses Made in Poland by HPLC Method.

Smoked cheeses are particularly popular among consumers for their flavor and aroma. Of interest, therefore, is the health aspect related to the likelihood of polycyclic aromatic hydrocarbons (PAHs), which are known carcinogens found in smoked products. Thus, the purpose of this study was to evaluate the occurrence of 15 polycyclic aromatic hydrocarbons (PAHs) in smoked and non-smoked cheeses purchased in Poland to monitor their safety.

Chemical Composition, Fatty Acid Profile, and Lipid Quality Indices in Commercial Ripening of Cow Cheeses from Different Seasons.

The aim of the study was to compare and demonstrate whether commercial rennet ripening cheeses available on the market in summer and winter differ in their chemical composition, fatty acid profile, content of 911 C18:2 (CLA) acid and other isomers of C18:1 and C18:2 acid and whether they are characterized by different values of lipid quality assessment indices. The experimental material consisted of rennet ripening of cheeses produced from cow's milk available in the Polish market. The first batch contained cheeses produced in winter and purchased from the market between May and June.

Fatty Acid Profile, Conjugated Linoleic Acid Content, and Lipid Quality Indices in Selected Yogurts Available on the Polish Market.

The aim of the present study was to determine the fatty acid composition, the content of 911 C18:2 acid (CLA), and lipid quality indices in yogurts made of cow's milk, available on the Polish market. The test material consisted of: natural yogurts, natural yogurts with additives (muesli, cereal grains), bio yogurts, bio yogurts with additives (millet groats, quinoa, chestnuts), probiotic yogurts, and eco yogurts. All the products were bought in the period from May to June 2021.

Changes in the Folate Content and Fatty Acid Profile in Fermented Milk Produced with Different Starter Cultures during Storage.

The application of bacterial cultures in food fermentation is a novel strategy to increase the "natural" levels of bioactive compounds. The unique ability of lactic acid bacteria (LAB) to produce folate, B vitamins, and conjugated linolenic acid 911 C18:2 (CLA) during cold storage up to 21 days was studied. Although some species of LAB can produce folates and other important nutrients, little is known about the production ability of yogurt starter cultures.

Trichothecenes in Food and Feed, Relevance to Human and Animal Health and Methods of Detection: A Systematic Review.

Trichothecene mycotoxins are sesquiterpenoid compounds primarily produced by fungi in taxonomical genera such as , , , and others, under specific climatic conditions on a worldwide basis. mold is a major plant pathogen and produces a number of trichothecene mycotoxins including deoxynivalenol (or vomitoxin), nivalenol, diacetoxyscirpenol, and T-2 toxin, HT-2 toxin. Monogastrics are sensitive to vomitoxin, while poultry and ruminants appear to be less sensitive to some trichothecenes through microbial metabolism of trichothecenes in the gastrointestinal tract.

The Comparison of Fatty Acid Composition and Lipid Quality Indices in Hard Cow, Sheep, and Goat Cheeses.

This study aimed to evaluate the fatty acid composition, including the contents, of conjugated linoleic acid 911 C18:2 (CLA) and C18:1 and C18:2 isomers in hard cow, sheep, and goat cheeses found on the Polish market and to compare lipid quality indices in these cheeses. The gas chromatography method was used to determine the fatty acid profile. The study demonstrated various contents of 9 11 C18:2 (CLA), C18:1, and C18:2 isomers and the values of lipid quality indices in the cheeses.

Using (L.) and (L.) as Bioindicators of the Environmental Condition and Human Health: Lake Łańskie, Poland.

The aim of this study was to determine the mercury content and fatty acids profile in roach ( L.) and European perch ( L.) from Lake Łańskie (Poland).

Fatty Acids Profile, Isomers, and Lipid Quality Indices in Smoked and Unsmoked Cheeses and Cheese-Like Products.

The purpose of this study was to evaluate the fatty acid composition, including C18:1 and C18:2 isomers and the content of conjugated linoleic acid 911 C18:2 (CLA), in commercial smoked and unsmoked cheeses and cheese-like products available on the Polish market as well as to compare lipid quality indices in these products. The composition of fatty acids was determined with the gas chromatography method. The conducted study demonstrated that smoked and unsmoked cheeses as well as smoked and unsmoked cheese-like products were characterized by various contents of fatty acids and various lipid quality indices.

Health Risk Assessment of Heavy Metals and Lipid Quality Indexes in Freshwater Fish from Lakes of Warmia and Mazury Region, Poland.

The objectives of study were to determine heavy metals content (Zn, Cu, Mn, Fe and Hg) and fatty acids in selected organs of roach, (L.); bream, (L.); pike, (L.

Fish as a bioindicator of heavy metals pollution in aquatic ecosystem of Pluszne Lake, Poland, and risk assessment for consumer's health.

Heavy metals content (Zn, Cu and Hg) were measured in gills, liver, gonads and muscles of perch, Perca fluviatilis (L.) and roach, Rutilus rutilus (L.) from Lake Pluszne (north-eastern Poland).

Mercury, Fatty Acids Content and Lipid Quality Indexes in Muscles of Freshwater and Marine Fish on the Polish Market. Risk Assessment of Fish Consumption.

Mercury content and fatty acids in muscles of L. (European perch), L. (ide), L.