Anti- Activity of Essential Oil in Sous Vide Cook-Chill Rabbit Meat.

Food is generally prepared and vacuum-sealed in a water bath, then heated to a precise temperature and circulated in a sous vide machine. Due to its affordability and ease of use, this cooking method is becoming increasingly popular in homes and food service businesses. However, suggestions from manufacturers and chefs for long-term, low-temperature sous vide cooking raise questions about food safety in the media.

An In-Depth Study on the Chemical Composition and Biological Effects of Essential Oil.

The essential oil of (PGEO) is identified in the literature as a rich source of bioactive compounds with a high level of biological activity. This study aimed to examine the chemical profile of PGEO as well as its antioxidant, antibacterial, antibiofilm, and insecticidal properties. Its chemical composition was analyzed using gas chromatography-mass spectrometry (GC-MS), achieving comprehensive identification of 99.

Valuable Antimicrobial (In Vitro and In Situ) and Antibiofilm Agent with Potential Antiproliferative Effects.

With the growing issues of food spoilage, microbial resistance, and high mortality caused by cancer, the aim of this study was to evaluate essential oil (TZEO) as a potential solution for these challenges. Here, we first performed GC/MS analysis which showed that the tested TZEO belongs to the linalool chemotype since the abundance of linalool was found to be 38.0%.

Changes in Physicochemical and Bioactive Properties of Quince ( Mill.) and Its Products.

Quince ( Miller) is a plant that is commonly cultivated around the world, known for centuries for its valuable nutritional and healing properties. Although quince fruit are extremely aromatic, due to their high hardness and sour, astringent, and bitter taste, they are not suitable for direct consumption in an unprocessed form. However, they are an important raw material in fruit processing, e.

Designing Functional Fruit-Based Recovery Drinks in Powder Form That Contain Electrolytes, Peptides, Carbohydrates and Prebiotic Fiber Taking into Account Each Component's Osmolality.

High levels of osmolalities have been found in manufactured carbohydrate-based functional drinks that occasionally include added protein; however, fruit components rich in bioactive ingredients have been absent. It has proved difficult to obtain recovery drinks based on natural fruit components that deliver calories and nutrients to the body whilst simultaneously ensuring that the body is adequately hydrated after physical exertion; the problem being that it is difficult to ensure the drinks' stability at low pH levels and maintain an appropriate sensory quality. This study aims to develop drinks based on natural fruit components that contain added electrolytes, carbohydrates, prebiotic fiber and protein; an improved water and electrolyte balance; the calories needed after intense physical exertion; a high content of nutrients; and a favorable sensory quality.

Beverage osmolality as a marker for maintaining appropriate body hydration.

Background: Osmolalities can be useful markers for determining whether given beverages are suited for maintaining an adequate hydration of the body. Losing 2% of body water relative to body mass reduces the efficiency of body function when undertaking physical effort by around 20%. Deficiencies in water intakes approaching 5-8% of body mass, double the impairment to the body’s physical and mental functioning, whereas at a level of 10% the body becomes incapable of performing any sort of physical effort.

The profile of volatile compounds in the outer and inner parts of broiled pork neck is strongly influenced by the acetic-acid marination conditions.

Raw pork neck cutlets were marinated in an aqueous solution of acetic acid (pH4, 24h, 4°C) without (M) or with 1% (w/w) of glucose. The control (K) was formed by non-treated raw pork neck. The cutlets were then broiled (185°C, 30min).

Consumer facial expression in relation to smoked ham with the use of face reading technology. The methodological aspects and informative value of research results.

The study determined the emotional reactions of consumers in relation to hams using face visualization method, which was recorded by FaceReader (FR). The aims of the research were to determine the effect of the ham samples on the type of emotion, to examine more deeply the individual emotional reactions of consumers and to analyse the emotional variability with regard to the temporal measurement of impressions. The research involved testing the effectiveness of measuring emotions in response to the ongoing flavour impression after consumption of smoked hams.

Nutritional value of raw pork depending on the fat type contents in pigs feed.

Background: The research aimed to assess the nutritional value of raw pork meat obtained from pigs on the feed containing different types of used fat.

Methods: Meat was obtained from pigs fed in 4 experimental groups, from which groups A and B were given the mixture of rapeseed oil and linseed oil in the ratio of 1:2.5 or 2.

[Fish intake and risk of prostate cancer].

The aim of the study was to present the current state of knowledge concerning the relationship between the consumption of fish as materials rich in long chain polyunsaturated fatty acids (LC PUFA) omega-3, and the risk of prostate cancer. Many scientific reports confirm the health benefits from the consumption of fish and protective properties of LC PUFA omega-3 in relation to prostate cancer. However, there are reports that indicate a relationship of the high consumption of PUFA with the risk of prostate cancer.

Evaluation of vitamins A, C and E content in diets of adolescents living in Warsaw, Poland.

Background: Antioxidant vitamins such as alpha-tocopherol (vitamin E), ascorbic acid (vitamin C), and beta-carotene (provitamin A), play a significant role in protecting the body from an excess of free radicals. The vitamin content of the diet is thus very important.

Objective: To assess whether the dietary intake of vitamins A, C and E is adequate in a selected group of adolescents living in Warsaw.

Vitamin B12 content in raw and cooked beef.

The aim of this work was to evaluate the vitamin B12 content and profile of cobalamin bioactive forms in raw and cooked beef. The study showed that vitamin B12 distribution is unequal among beef muscles. The content of this nutrient ranges from 0.

Influence of selected quality factors of beef on the profile and the quantity of heterocyclic aromatic amines during processing at high temperature.

New factors were identified impacting significantly on the formation of HAA during grilling. The number and profile of HAA in grilled beef depend on the fattening system (intensive and semi-intensive), and the effect of the animal's sex. The fewest HAAs were formed in rib steak from heifers from a semi-intensive fattening system.

[Evaluation of the possibilities to increase the content of conjugated linoleic acid (CLA) in meat and meat product].

The paper characterizes pro-health properties of conjugated linoleic acid (CLA) and assesses the possibility of increasing their content in pork and pork meat products. Studies conducted on animals indicate antitumor, antiatherosclerotic and antiinflammatory effect ofCLA, also find impact on reducing body fat and increasing muscle growth. However, the number of observations concerning human populations is insufficient to fully evaluate the relationship between CLA intake and reducing the risk of lifestyle diseases.

Profiles and concentrations of heterocyclic aromatic amines formed in beef during various heat treatments depend on the time of ripening and muscle type.

Heterocyclic Aromatic Amine (HAA) profiles and concentrations depended on several factors. The largest changes in the HAA profile were observed in meat ripened (chill stored) for 5-10 days. Amines whos concentration varied most prominently included: Phe-P 1, harmane, AαC, IQ, IQx, PhIP, MeAαC, and MeIQx.

Application of the SPE reversed phase HPLC/MS technique to determine vitamin B12 bio-active forms in beef.

Vitamin B12 is an animal origin nutrient of a substantial importance in human diet. Its concentration in foodstuffs is low and its chemical forms are diverse, which significantly hampers its precise determination. The determination method of choice is HPLC (high performance liquid chromatography) coupled with inductively-coupled-plasma mass spectrometry (ICP-MS).

The content of trace elements in the diet of adolescents in Warsaw.

The aim of the study is to assess the contents of iron, zinc and copper in the diet among of adolescents living in Warsaw. The intake ofselected trace elements was estimated on the basis of three-day dietary records. Microelement contents in the diet were calculated using Food Composition Tables.

[Vitamin intake in an average diet of Warsaw adult inhabitants].

The study aimed to establish the intake of vitamins in an average diet of Warsaw adult inhabitants using 3-day records method. The consumption of vitamin B1 was about 40% lower than recommended, the intake level of vitamin C, B2, PP and B6 was about 20-30% lower than recommended, whilst, folate in the diet realized the norms only in 50%. The intake of vitamins E, A and B12 was higher than recommended.

Bioactive substances of garlic and their role in dietoprophylaxis and dietotherapy.

Garlic is characterised by medicinal properties due to the content of over 2000 biologically active substances. Numerous commercially processed garlic forms, which differ in the content of bioactive compounds, especially sulphuric, are available on the market. The knowledge of the types of bioactive substances present in garlic and its products, their changes during treatment and pro-health influence is of crucial importance to the diet supplement producers, doctors, pharmacists and consumers.

[The comparison of fat, trans isomers and cholesterol intake in the diet of Warsaw inhabitants in relation to Polish food ration].

The aim of the study was to establish the intake level of fat, linolenic and linoleic acids, trans fatty acids and cholesterol in an average diet of Warsaw adult inhabitants in comparison with the Polish diet. The intake of nutrients in an average diet of Warsaw adult inhabitants was estimated based on research data gathered using three-day dietary records in 2001/2002 as well as the research results of household budgets, elaborated by the Central Statistical Office in 1998 and 2001. Excessive consumption of fats in the diet resulted from high consumption of fried products, adding fat to dishes and the consumption of high-fat milk and meat products.