Comparison of the Antioxidant and Sensorial Properties of Kvass Produced from Mountain Rye Bread with the Addition of Selected Plant Raw Materials.

Consumers' growing awareness of healthy nutrition results in an increase in demand for the production of beverages with health-promoting properties. An example of such a product is kvass produced in the fermentation process. This research aimed to determine the impact of plant additives on the antioxidant and sensorial properties of kvass made from bread based on mountain rye flour.

Stinging insect identification in children with venom allergy and their parents.

Introduction: The treatment of venom allergy (HVA) is based among others on the proper identification of the culprit insect.

Aim: To assess the accuracy in identifying stinging insects by children with HVA and their parents.

Material And Methods: Participants were recruited from a paediatric medical centre.

Molecular-scale mechanisms of CO mineralization in nanoscale interfacial water films.

The calamitous impacts of unabated carbon emission from fossil-fuel-burning energy infrastructure call for accelerated development of large-scale CO capture, utilization and storage technologies that are underpinned by a fundamental understanding of the chemical processes at a molecular level. In the subsurface, rocks rich in divalent metals can react with CO, permanently sequestering it in the form of stable metal carbonate minerals, with the CO-HO composition of the post-injection pore fluid acting as a primary control variable. In this Review, we discuss mechanistic reaction pathways for aqueous-mediated carbonation with carbon mineralization occurring in nanoscale adsorbed water films.

Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour.

The aim of this study was to evaluate the effect of the addition of vital wheat gluten to triticale flour on its thermal and rheological properties. In the tested systems (TG), triticale flour from Belcanto grain was replaced with vital wheat gluten in the amounts of 1%, 2%, 3%, 4% and 5%. Wheat flour (WF) and triticale flour (TF) were also tested.