Comparison of the quality of cage and organic eggs available in retail and their content of selected macroelements [0.03%]
比较市场上可获得的笼养鸡蛋和有机鸡蛋的质量及其所选宏量元素含量的区别
Dorota Banaszewska,Barbara Biesiada-Drzazga,Michał Marciniuk et al.
Dorota Banaszewska et al.
Background: The chicken egg is a food product with a rich content of nutrients, such as proteins, vitamins, lipids, and minerals with high bioavailability. Furthermore, eggs are easy to prepare and a relatively inexpensiv...
Tianyu Yang,Grzegorz Leśnierowski
Tianyu Yang
Background: Thermal modification has commonly been used in the processing of chicken egg white lysozyme and has shown good antibacterial results in the field of laboratory study. However, the use of conventional thermal e...
Studies on the growth inhibiting and non-cytotoxic effects of tocotrienols on selected cancer cell lines [0.03%]
生育三烯对选定癌细胞系生长抑制及无细胞毒性的效果研究
Aleksandra Szulczewska-Remi,Małgorzata Nogala-Kalucka
Aleksandra Szulczewska-Remi
Background: Tocotrienols found in certain plant oils, like palm, rice bran, grapeseed and annatto seeds, have been reported to possess beneficial properties for humans, including cancer prevention. Since studies on their ...
The relationship between serum uric acid concentration and cardiovascular risk factors in normotensivepostmenopausal women with dyslipidemia [0.03%]
血尿酸与高血压前期绝经后女性血脂异常患者心血管危险因素的相关性研究
Małgorzata Dobrzyńska,Juliusz Przysławski
Małgorzata Dobrzyńska
Background: According to the latest recommendation for patients with hyperuricemia and high cardiovascular risk, the serum uric acid (SUA) concentration should be lower than 5 mg/dL (
Polymorphism of TAS2R3, TAS2R5, TAS2R19, and TAS2R50 genes and bitter food intake frequency inelderly woman [0.03%]
TAS2R3、TAS2R5、TAS2R19和TAS2R50基因多态性与老年女性摄入苦味食物频率之间的关系
Joanna Mikołajczyk-Stecyna,Anna M Malinowska,Agata Chmurzynska
Joanna Mikołajczyk-Stecyna
Background: Taste sensitivity is one of the most important biological determinants of food choice. Polymorphisms within the bitter taste receptor genes TAS2R3 (rs765007), TAS2R5 (rs2234012), TAS2R19 (rs10772420), and TAS2...
Barbara Biesiada-Drzazga,Dorota Banaszewska,Karolina Wielogórska et al.
Barbara Biesiada-Drzazga et al.
Background: Eggs have been considered an important component of the human diet for centuries. There is currently a wide assortment of eggs available to consumers, varying in terms of weight (from S to XL), housing system ...
The physicochemical, texture hardness and sensorial properties of ultrafiltrated low-fat cheese containinggalactomannan and novagel gum [0.03%]
超滤低脂奶酪中角叉菜胶和诺万胶对奶酪的理化性质、质构硬度及感官特性的影响
Sharmineh Sharafi,Leila Nateghi,Orang Eyvazzade et al.
Sharmineh Sharafi et al.
Background: Today’s demand for low-fat dairy products, especially cheeses with favorable qualitative properties such as high-fat cheese, has increased. The main goals of this research are to optimize the textural ha...
The effects on the quality of poultry meat of supplementing feed with zinc-methionine complex [0.03%]
复合锌甲硫氨基酸对肉鸡生长性能和肉品品质的影响
Piotr Sałek,Wiesław Przybylski,Danuta Jaworska et al.
Piotr Sałek et al.
Background: Recently, an increase in the consumption of poultry meat has been observed Worldwide. This is related to the growing production of this kind of meat. Intensive poultry meat production affects the level of bird...
Carmo Serrano,Margarida Sapata,M Conceição O Oliveira et al.
Carmo Serrano et al.
Background: In our study, oleoresins were explored for their ability to replace the original ground spice and herbs with a standardized taste and aroma, and mask the salt reduction. In order to protect taste and aroma ole...
Jamelão capsules containing bioactive compounds and its aplication in yoghurt [0.03%]
富含生物活性化合物的 jamselão 胶囊及其在酸奶中的应用
Camila Carvalho,Alessandra Pagani,Alan Teles et al.
Camila Carvalho et al.
Background: Jamelão fruit (Syzygium cumini), has recently attracted interest as a functional food for being rich in anthocyanins, which has antioxidant power, attractive color and stability in high acid foods. ...