Four spring oat seeds new lines harvested between 1997 to 1999 years were characterized by basic chemical composition and biological activities in relation to agro-environmental factors such as fertilisation, precipitation and air temperature. Ash content, fat and reducing sugars as well as the level of extractable proteins, amylolytic and inhibitory activities tested against bovine pancreas trypsin and α-amylases of mammalian and insect origin were strongly affected by agro-environmental conditions which prevailed during the new oat lines growth. In three consecutive years of grain harvest the moisture and crude protein were also affected, however less by agro-environmental condition. The oat line CHD 1296 (registered as Hetman variety in 1999) showed quite stabile and high crude protein content over 13%, irrespective of different agro-environmental conditions during three consecutive years of growth.

The objective of the experimental study was to test the ability of apple, cherry and black currant pomace – alone or in combinations – to remove zinc, copper, lead and cadmium ions from aqueous solutions in a through-flow system. The pomace of single fruit and pomace compositions of choice were found to be capable of removing heavy metal ions from model solutions. Of the heavy metals tested, lead was the easiest, and zinc was the most difficult to remove. The highest efficiencies of heavy metal ion removal were obtained with cherry pomace and with a cherry-apple pomace composition. The lowest degree of removal was achieved with black currant pomace.

Effects of type of inflorescence, technological process of freezing and storage of the frozen product on the contents of some chemical components important for broccoli quality were investigated. Secondary inflorescences were characterised by higher quantity of dry matter, total nitrogen, vitamin C, chlorophyll, beta-carotene and carotenoids and by lower level of nitrates than the primary ones. Protein nitrogen was on same level in the primary and secondary inflorescences. The changes of analysed components during the technological process and storage were similar in both of the frozen products.

The trial to apply chitosan for durability prolongation of little processed apples was undertaken in the research. ’Jester’ and ’Rubin’ apple varieties were used in the experiment. Apple slices were placed for 2 minutes in solutions of browning inhibitors, then filtered on a sieve, packed under vacuum and stored up to 21 days at 5ºC. Following solutions were applied: 1% citric acid, 1% ascorbic acid, 0.1% chitosan in 1% citric acid, and 0.1% chitosan in 1% ascorbic acid. Evaluation of apple quality made at the beginning, after 7, 14 and 21 days of storage included: measurement of color parameters in CIE L* a* b* system, vitamin C content, pectin and protopectin levels, as well as sensor assessment. Ascorbic acid addition positively influenced the product’s color instrument measured, and chitosan presence positively affected the vitamin C behavior and pectin and protopectin contents in the product. ’Rubin’ cv. apples maintained good color and consistency beyond 14-day storage. ’Jester’ cv. apple samples maintained above the traits for a shorter period.

It has been stated that herbicides Segal and Logran Extra caused over normative total protein content in grain barley varieties. The herbicide F-1383 dose increasing from 0.4 to 0.6 l/ha caused better equalization of grain, increase of one thousand mass of grain and decrease of total protein content. No negative influence of Tercet, Chwastox trio and Compal herbicides on grain and malt properties of barley of ’Maresi’, ’Mobek’, ’Orlik’ and ’Polo’ varieties, has been stated.

It has been stated that increasing of nitrogen fertilization from 25 to 100 kg N/ha caused the increase of yield but dose of over 50 kg N/ha decreased the share of well filled grains in the yield. Malts of pilznen type produced from naked grain of ’Rastik’ barley cultivar are characterized by suitable extract content and germination energy and worts by good viscosity, but not suitable total attenuation of worts and too low Kolbach number.

The use of Pentopan 200 MG and Ultraflo L preparations rendered more efficient of Triticale worts filtration, increased the content of soluble pentosans in worts and influenced negatively the sensoric properties of beer.

Abstaract. Physico-chemical properties of wafers of type ”Light” (lemon and cocoa) were investigated and sensory analysis by 5-point scale method and also estimation of consumer preference by method of hedonic scale and with utilization of questionnaire of this products was carried out. The obtained results of physico-chemical properties of wafers of type ”Light” showed that these products are in agreement with standard demand. Sensory analysis revealed that more preferred among consumers are wafers of lemon ”Light” type. On the basis of the questionnaire which was carried out, it is ascertained, that respondents presented average level of knowledge on the subject of the wafers.

The aim of this work was to determine the influence of kind and dose of hydrocolloids on the physico-chemical and sensoric properties of fruit ice obtained from ice concentrates, as well as the investigation of possibilities of gum mixtures application. The effects of proportions between sequential mixture components on the fruit ice quality were studied. The following preparations were used: carrageenan, guar gum, locust bean gum, xanthan gum and gelatine. The addition of each polysaccharide hydrocolloid, more than 0.2% related to ice cream mass, decreased significantly its overrun. The best among all investigated fruit ice stabilizers appeared to be the mixture of gelatine, xanthan gum and guar gum in the proportion 2:1:1 added in amount of 0.5% of ice mass.

In this research, the ATCC 9950 Candida utilis yeast strain capacity to bind the Mg²⁺ ions was studied. The yeast was cultivated in dynamic conditions (with aeration) in the YPD medium enriched with the MgSO₄·7H₂O or MgCl₂·6H₂O magnesium salts. The salts were being added in such an amount, that the Mg²⁺ content in the medium was 0.25 g/dm³; 0.5 g/dm³ or 1.25 g/dm³. The YPD medium was enriched with magnesium ions at the beginning of the cultivation or in the end of the logarithmic phase of yeast growth. In order to evaluate the stability of bonds of Mg²⁺ ions with yeast cells, the magnesium content was evaluated in the centrifuged yeast biomass that had and had not been washed with deionized water. The studied strain proved its capacity of permanent bonds with magnesium ions originating from the experimental mediums. MgCl₂·6H₂O added to the cultivation, favoured the binding of magnesium form the YPD medium by the yeast, but MgSO₄·H₂O added to the cultivation allowed obtaining higher biomass yield. The largest number of magnesium binding by biomass yeast cells (9,09 mg Mg²⁺/g d.w.) was obtained from YPD medium after 48-hour cultivation with chloric salt added in the amount of 1.25 g Mg²⁺/dm³ in the end of the logarithmic phase of yeast growth.

The effect of the addition of detergents Tween 20, Tween 40, Tween 80 and Triton X-100 on xanthan production was investigated during batch and continuous cultivation of Xanthomonas campestris NRRL B-1459. Three of the four tested detergents: Tween 20, 40 and Triton-X 100 gave an increased xanthan production in comparison to control cultivation without detergent in the medium. The best results were achieved either with 0.05% or 0.1% concentrations of Triton-X 100. About 1.18 to 1.21 fold higher production of polymer was observed during batch cultivation in the presence of this compound in the medium. The highest xanthan concentrations were observed on day 5 and 4 of continuous cultivation in the presence of 0.05% and 0.1% of Triton X-100 (respectively 1.34 and 1.36 fold higher than control). Toxic effect of 0.1% Triton X-100 on the cells growth of the strain was observed after 5 days of continuous cultivation. In addition many examples of effect of detergents on the production of biotechnological useful compounds by various microorganisms have been presented in the work.

Fatty acid composition of muscle triaciloglicerols and micro morphological structure of m. longissimus thoracis et lumborum and m. semimembranosus were determined. Linolenic acid (C18:3) level in m. longissimus triaciloglicerols significantly (0.5%, 1.2% and 2.1%) increased for I, II and III group respectively. Omega ratio expressed as ratio C18:2/C18:3 in fat at m. longissimus was 9.0, 4.7 and 2.3 respectively for the three groups. Linolenic acid level in fat at m. semimembranosus rose significantly (0.4%, 1.8% and 2.6%) and omega ratio was 15.75, 3.78 and 2.58 respectively for I, II and III group. No statistically significant differences were found in mean diameter of muscle fibers, in ratio between dark and light muscle fibers and content of different tissue components in studied muscles caused by including of flax seed in the diets.

The effect of varying levels of two colourants on quality characteristics of beef gels processed with reduced by 50% sodium nitrite content was investigated. Sausage quality was determined by measuring technological, colour and organoleptic characteristics. Both colourants used as recipe components of a batter increased redness of experimental sausages and favourably affected colour acceptability ratings by taste panel. Exposition of sausages to light resulted in a significant progressive decrease of redness accompanied by increase in lightness and yellowness. No significant influence of the colourants on thermal stability of sausages and residual nitrite level was observed.

Changes of contents of selected congeners PCB in carp meat as a result of cooking processing were examined. After all cooking treatments losses in contents of these compounds were stated. The biggest ones were noticed after frying fillets in deep oil and the smallest ones after roasting them in a microwave-oven. Losses in contents of these compounds in final products occurred as a result of their decreases with lipids during the boiling for the benefit of decoction and codestillation with water steam but after frying in consequence of extraction to the frying oil.

This work defines the level of consumers’ awareness regarding healthy eating and the risk of developing specific metabolic diseases as a result of an improper diet. The strongest conviction observed among the respondents is that diet can cause health problems resulting from obesity. The respondents also noticed the influence of diet on developing of such diseases as diabetes, digestion disorders and circulation problems. Improper nutrition was perceived as an equally important factor contributing to the development of metabolic diseases as stress, environmental pollution and lack of physical activity. It was also noted that the respondents who were convinced that their own diet was proper and that they possessed adequate knowledge of the subject were not always fully aware of the link between nutrition and the predisposition for specific metabolic diseases.

The research aimed at presenting ethnocentric attitudes in the food market area. It was directed at consumers aged 18-30 from the region of Masovia. A questionnaire was built and the survey was carried out in 2001. The analysed results showed that the foreign products positively influenced the quality of Polish food products, according to the respondents. Apart from that our food is cheaper and represents higher nutritional values. Polish Winiary and foreign Danone companies were found most popular.