The Influence of Geographical Origin on Poplar Propolis Composition and the Impact of Human Microbiota.

Ethanol extracts obtained from 13 poplar propolis samples originating from various European countries by traditional maceration were tested for total polyphenols, flavonoid content, and antioxidant activity. Moreover, the content of 18 polyphenolic compounds (from the group of phenolic acids and flavonoids) was determined using the HPLC method. The inhibitory effect of six selected extracts with the highest activity was assessed by well-diffusion method against five strains ( spp.

The effect of form and method of flavoring on microbiota of olive oil.

Flavoring olive oil is an increasing trend in olive oil processing. Growing consumer interest in flavored olive oils by natural material brings the need to evaluate the key limiting factors which is its microbiological stability. The present research compares the microbiological quality of olive oil flavored by 3 flavors (rosemary, garlic, and lemon), prepared by 3 methods to determine changes during storage.

Effects of Different Processing Methods of Coffee on Colour, Acrylamide, Caffeine, Chlorogenic Acid, and Polyphenol Content.

An effect of a processing method (dry and wet) and a degree of roasting (light, medium, and dark) of 15 coffee () samples on the content of caffeine, chlorogenic acid (CQA), total polyphenols (TPP), acrylamide (AA), and on the colour parameters L*, a*, and b* was evaluated. Neither processing nor roasting affected caffeine content ( > 0.05).

Effect of Different Method of Drying of Five Varieties Grapes (, L.) on the Bunch Stem on Physicochemical, Microbiological, and Sensory Quality.

The influence of the drying technique on certain quality attributes of dried grapes was analysed. Five varieties of grape were used in this study (Bezsemenné, Perlette, Vrboska, Beauty seedless, and Jakubské). All the varieties were dried using four methods: drying at 40 °C, combined drying (70, 65, and 60 °C), drying at 70 °C, and lyophilisation.

A combination of additives can synergically decrease acrylamide content in gingerbread without compromising sensory quality.

Background: The present study tested whether replacement of the leavening agent ammonium carbonate by sodium hydrogen carbonate in combination with calcium cation and acidifying agent will synergically decrease acrylamide (AA) content in gingerbread.

Results: The type of leavening agent and the presence of Ca and citric acid accounted for 33.6%, 13.