Astaxanthin – structure, properties, and application possibilities in functional food

Astaxanthin is a naturally occurring xanthophyll. It gives the tissues of fish, such as salmon or trout, as well as the shells of crustaceans a characteristic pink-red colour. Animals and people do not have the ability t...

OPINIE KLIENTÓW SIECI BARÓW BISTRO NA TEMAT HIGIENY I JAKOŚCI SERWOWANYCH POTRAW

Przedmiotem badań było poznanie opinii klientów barów bistro na temat higieny produkcji żywności. Wyniki badań są odzwierciedleniem poziomu wiedzy klientów w tym zakresie i próbą określenia, czy zmienne socjodemografic...

BINDING CADMIUM AND LEAD USING NATURAL POLYSACCHARIDE FIBRES FROM SOME FRUIT AND VEGETABLE WASTES

The use of polysaccharide fibre from fruit and vegetable wastes for heavy metal sorption can improve the health promoting qualities of food and human nutrition. The objective of the study was to verify the possibility...

Przeżywalność szczepów Lactobacillus wyizolowanych z żywności w warunkach modelowego przewodu pokarmowego

COMPARISON OF FATTY ACID COMPOSITION IN MARE’S AND COW’S MILK FAT

The objective of the study was to assess the composition of fatty acids (FA) in the mare’s milk fat and to compare them with the composition of FA in the cow's milk fat, with a focus on the FA appearing essential in hu...