At the turn of the last century most non-fuel industrial products; dyes, inks, paint, medicines, chemicals, clothing, synthetic fibres and plastics were made from biobased resources. By the 1970s petroleum-derived materials, had to a large extent, replaced those materials derived from natural resources. Recent developments are raising the prospects that naturally derived resources again will be a major contributor to the production of industrial products. Currently, scientists and engineers successfully perform developments and technologies that will bring down costs and optimise performance of biobased products. At the same time environmental concerns are intensifying the interest in agricultural and forestry resources as alternative feedstocks. A sustained growth of this industry will depend on the development of new markets and costs and performance competitive biobased products. A potential new market for these materials is food packaging, a highly competitive area with great demands for performance and cost.

Engineering of a biobased package or packaging material requires knowledge of the processing and material properties of the polymers. If the properties of the native biopolymer are not identical to the required one, or if the polymer by nature is not thermoplastic, a certain modification of the polymer must take place. For very specific requirements (very low gas permeability or high water resistance) it is unlikely that one polymer will be able to provide all required properties even after modifications. Hence, it is necessary to use multiple materials in a composite, a laminate or co-extruded material.

Effect of transglutaminase and sodium chloride addition on properties of batters manufactured from chilled and frozen chicken meat was studied. Model batters were produced from chilled and frozen chicken meat. Frozen meat caused increase of cooking losses. TG decreased cooking losses, whether meat was frozen or not. Sodium chloride was the main ingredient limiting cooking losses. Texture of heated batters produced from frozen, uncured meat was slightly weaker than from chilled one. The greater improvement of texture parameters was brought about by sodium chloride addition, especially combined with TG. In this case decrease of cooking losses was also observed. Curing and freezing of meat were the main factors, which caused the improvement of colour values of model batters. The enzyme addition had no influence on color values of chicken batters.

The main objective of this study was to evaluate the influence of starting temperature of cooking and methods cooling on quality of chopped high yielded meat products. Standard procedure for tested meat products include: pork trimmings class 2 (40%), pork trimmings class 3 (10%), beef trimmings class 2 (30%), pork skin emulsion (20%), carrageenan (0.5%), soya isolate (2.0%) with addition of 60% brine. Five different tests were carried on: heating of meat product started at 20 or 50°C, cooling of meat product was done in running water, in air, in water with ice. The starting temperature of meat was below 10°C and heating was completed after reaching core temperature of 68°C (at that moment the temperature of heating water reached 75°C). The starting temperature of heating did not influence main parameters of texture – the penetration force and shear force. At the same time did not influence the eating quality of tested products. Taking under consideration the volume of cooking loss under sausage casing it is recommended to start heating of chopped meat products starting with 20°C. Used methods of cooling did not have effect on quality final product.

The influence of storage parameters and used plastic wraps onto microbial quality some vacuum packaged sausages was investigated. The sausages were vacuum packaged with the use typical (PA/PE) and thermoshrinkable (Cryovac) polymer films and next kept for 4-5 weeks in 4°C temperature. Microbial quality was estimated for prepared samples after every next week of storage. None of estimated samples satisfied requirements of standard norm of 3 weeks storage (shelf life declared by producers). No statistical significant influence of kind of the used polymer films was found.

The aim of the work was to analyze the profile of changes in thiamine and riboflavin levels in hake (Merluccius hubbsi) and salmon (Oncorhynchus nerka) cans sterilized both in conventional temperature (115°C) and using HTST method (125°C). It was assumed that selected fish species and applied sterilization methods should enable to determine if there was significant difference in the level of thiamine and riboflavin preservation in canned products made of fat and lean fish. Studies were carried out using model hake and salmon cans of content (comparable to cans containing own sauce). Cans were sterilized at 115°C and 125°C. The content of thiamine(tiochrome method), riboflavin (fluorimetric method), fat (Soxhlet method), and water (drying-at-105°C method) was determined in raw material and canned fish. Obtained results (verified statistically) displayed that sterilization caused a significant decrease in the thiamine level. It was more apparent in canned hake (the observed amount of thiamine was approximately 38% lower than in canned salmon). Studies also revealed that the type of raw material influenced the content of riboflavin. About 83% more of riboflavin was reported in canned salmon than in canned hake. Analysis of data concerning the influence of a sterilization method revealed that HTST sterilization of salmon cans enabled to preserve approximately 10% more of riboflavin than conventional sterilization. The content of thiamine and riboflavin in analyzed cans was within the range 0.0047-0.022 mg% and 0.126-0.256 mg%, respectively. The amount of riboflavin in canned hake and salmon enabled to meet requirements of a daily intake at the level from 8.3 to 15.2% (female) and from 5.5 to 10.1% (male).

In present work the levels of total PCB and the most toxic non-ortho ( PCB 77, PCB 126, PCB 169) and mono-ortho (PCB 114, PCB 156, PCB 157) congeners contents in selected imported tinned tuna in own sauce were investigated. The quantitative and qualitative determination of these compounds was made using capillary gas chromatography method (GC MSD HP 6890/5973). In most of assortments the contents of congener PCB 169 was detected. Calculated toxic equivalences (TEQs) for investigated tins resulted from 10 to 200 pg-TEQ/kg w.w. The contents of total PCB was noted at the level of 1.4-11.4 μg/kg w.w.

The investigation covered two kinds of the raw material (the leafy part and whole plants of dill 20 cm in height), varied processing before freezing (blanching of the raw material or without blanching), and two different storage temperatures (–20°C and –30°C) during 12-month storage, analyses of frozen products being conducted every 3 months. In comparison with whole dill plants the content of dry matter in leaves was higher by 36%, of total sugars by 45%, starch by 6%, dietary fibre by 35%, polyphenols by 58%, volatile oils by 32%, and total acids by 36%. The activity of peroxidase and catalase in leaves was higher by 59% and 71% respectively. In both usable parts of dill blanching caused significant changes in the level of all chemical components except for dietary fibre. Irrespective of the usable part, preliminary processing and storage temperatures, refrigerated storage caused slight changes in the level of dry matter, total sugars, starch, dietary fibre and total acids. Blanching before freezing and a lower temperature of refrigerated storage resulted in better retention of polyphenols and volatile oils in the two usable parts. At each stage of the investigation frozen leaves were characterized by higher sensory quality. Maintaining high sensory quality of frozen dill for three months did not require blanching and a storage temperature of –20°C was adequate. Storage at –30°C or at –20°C but with blanching before freezing was indispensable for maintaining very good quality for six months. Frozen dill stored for more than six months maintained good quality only when blanched raw material had been used; in addition to this, a lower storage temperature had a favourable effect on maintaining sensory quality, particularly in the case of 12-month storage.

The effect of fruit maturation on changes in the three phenolic compounds: ferulic and sinapic acid esters as well as quercetin rhamnoside in different pepper cultivars (‘Bronowicka Ostra’, ‘Cyklon’, ‘Tornado and Tajfun’) was determined. The concentration of phenolic acid esters increased during maturity, contributing 10.31-53.42 mg/kg of f.w. and 9.01-56.94 mg/kg of f.w. for ferulic and sinapic acid ester, respectively. Level of quercetin rhamnoside decreased during fruit maturation and its content was between 11.33-110.81 mg/kg of f.w. The concentration of phenolic compounds varied greatly among the pepper cultivars. The richest in these compounds were hot cultivars ‘Bronowicka Ostra’ and ‘Cyklon’.

The aim of this work was to compare the two yeast strains (Saccharomyces bayanus S.o./1 and S.bayanus S.o./1AD) in continuous wine fermentation. The strain S.o./1 is recommend in literature for continuous wine fermentation. The strain S.o./1AD was obtained in our department from S.o./1. Yeast cells was immobilized on cubes of foam glass. Fermentation was carried out for 3.5 months in 4-columns fermentor, at 22°C. High sugar must (about 320 g·dm^-3), containing 70% apple juice, was used. It was state, that the strain S.o./1AD is more advantageous in continuous fermentation in comparison with S.o./1. The higher alcohol content (about 1% vol.) and yield of fermentation was obtained. Since the second week until the end of work time of fermentor the yield was 93-96% (S.o./1AD), and 91-94% (S.o./1). During the time of fermentor work for both strains the changes of another contents was stated.

The study aimed at determining which part of magnesium bound with feed’s yeast C. utilis ATCC 9950 during batch culture in control (YPD) and experimental medium (YPD with the addition of magnesium) remains in the cell wall and which undergoes intracellular bioaccumulation. The experimental mediums were supplemented with the amount of MgCl₂×6H₂O providing 1.25 g/dm³ or 2.0 g/dm³ content of Mg²⁺ ions. Moreover determinated addition of magnesium ions into experimental mediums on the total protein contents in the yeast biomass. The cultures were run for 48 hours at 28˚C in a reciprocating shaker which provided aerobic conditions of the process. The application of mechanical disintegration of the yeast cells (at a temperature of liquid nitrogen) enabled determination of the contents of magnesium and total protein in both cell walls and protoplasts. The yeast biomass from YPD medium (enriched with magnesium) contained about tree times more magnesium then from control medium. Average 80% magnesium was localised in the cell walls, but only 20% in protoplasts. After 48-hour cultivation average 60% magnesium ions were in the cell walls and 40% in the yeast protoplasts. The addition of Mg²⁺ ions to the experimental media evoked a significant (evan 20%) increase in the total protein content in the yeast biomass compared to the control medium culture.

Five strains of bacteria were isolated from bakery yeast and identified as Bacillus, Micrococcus, Sarcina, Lactobacillus and Escherichia. The results indicated that the growth inhibition of Bacillus, Micrococcus, Sarcina and Lactobacillus increased with the amount of magnesium in the cultivation media. The highest magnesium content (5.0 and 10.0 g Mg²⁺/dm³) inhibited the growth of E. coli.

In animal feeding soluble dietary fibres have been considered as the main antinutritive factor. High level of soluble pentosan content (SPC) in grains of triticale, which is used greatly as a feeding cereal, decreases feed intake in chickens and piglets, hampers digestion and makes droppings very sticky resulting in inhibition of growth. Variability of SPC was assessed spectrophotometrically within the recombinants of hexaploid triticale with synthetic amphitetraploid Triticum monococcum/Secale cereale to evaluate the possibilities of selection in respect of low soluble pentosan content. Standard triticale lines LT 176/10 and LT 522/6 used in crosses as a gene recipient parents had 125% and 128% of SPC in wheat check cultivars. Surprisingly high variation in SPC of grain was found within the set of introgressive triticale lines resulting from recombination with amphitetraploids. The coefficient of variation (CV%) amounted to 24.7. Some of the studied introgressive lines of triticale had the grain SPC lower than wheat. Theses results make the breeding of low SPC triticale promising.

The influence of pre-harvest sprouting of grains on the level of proteolytic and amylolytic activity and the use of pre-harvest sprouting grain flour in banking with ascorbic acid and vital gluten addition were investigated. The content total nitrogen, proteolytic and amylolytic activity and farinography properties were analyzed. After the investigation there was a laboratory banking. The activity of the hydrolytic enzymes increased in every pre-harvest sprouting grains flour^′s investigated samples. The relationship between rheologic properties of dough and level of hydrolytic activity was estimated. The additions favourably influenced the quality of bread.

Changes in beta-glucan content and beta-glucanase activity during malting process were investigated in ten varieties of barley grain. Beta-glucans in standard wort obtained from experimantal malts were also determined. Beta-glucan content range in barley varieties was 2.5-4.5% dm. Maximum amount of β-glucan was in Cooper and Rudzik varieties. Malting process reduced beta-glucan amount even to 80%. There was evident correlation between beta-glucan content in barley grain and in malt wort. Significant increase of beta-glucanase activity was observed as a effect of malting process. No correlation between beta-glucanase activity in malt and beta-glucan level in wort was found.

The aim of the studies was the electrophoretic characterization of gliadin and glutenin proteins and evaluation of protein and wet gluten contents in kernels of 4 Triticum durum Desf. lines under conditions of different nitrogen supply. On the basis of electrophoretic separation of gliadin fraction (A-PAGE) it was found that all lines contained γ-45 and γ-42 subunits. Clearly more intensive dying of sub-units on electrophoregrams of gliadins from objects with two times higher nitrogen supply, was observed. Evaluating the percentage of genotype share on the basis of gliadin protein polymorphism, lack of genetic uniformity of studied lines was found. Qualitative assessment of varieties – on the basis of glutenin subunit identification (SDS-PAGE) –revealed that studied lines contained Glu-A1 locus at null combination. Among the studied lines, LGR 899/62a line was characterized with the highest protein and gluten contents. In the case of all the studied lines, higher protein and gluten contents after application of 180 kg N × ha^-1 was observed.

The aim of the work was determination of the effect of the conditions of thermal processing and storage of ground pork burgers with an addition of iodized salt and soy hydrolizate on quantitative and qualitative changes in iodine and sensory parameters of the product. Conditions of thermal processing, traditional frying with fat and fat free frying with enforced circulation of hot air were taken as variable. The results indicated that heat processing of the ground meat, irrespective of the used method, lowered total and inorganic iodine content within the range of 18-30%. Application of the traditional frying caused greater losses of the total iodine by about 7%, and of the inorganic one by 5% as compared to fat free processing. During storage of the samples at 4°C greater stability of the total iodine was observed as compared to freeze storage. Addition of soy hydrolizate brought about lowering of the losses of both total and inorganic iodine during thermal processing by 8%, and during storage by about 5%. Sensory analysis did not reveal significant differences between the burgers fried in a traditional and fat free way.

The study was carried out to estimate the frequency of fruit and vegetables consumption by the inhabitants of the Beskid Sądecki region. Moreover the preferences of species and of the form of these food products consumption in dependence of gender, age and income were defined. It was observed that only just 35.5% of respondents eat fruits every day, while 4% of persons never do it or less often than once a week. Vegetables are eaten less often than fruit. 54% of respondents are motivated by their taste preferences, while 41% are driven by advantages for their health. For elder people more important was the effect of fruit and vegetables on health. Similar approach was demonstrated by consumers of higher education and inhabitants of large cities. However, every second respondent consuming fruit and vegetables less often than once a day said that they saw no necessity of doing it more often. Over one fifth of respondents (20.4%) indicated no taste to eat such food, while similar number (17.2%) said that fruit and vegetables are too expensive.

The aim of the study was to assess the relation between preferences, frequency of consumption of dairy products and quantity of their consumption among adolescents aged 13-15. A total of 449 adolescents1997 participated in the survey. The dairy products preferred the most and the most frequently consumed by adolescents included fruit-fermented milk beverages, ripening cheeses, milk and milk homogenous cheeses. The consumption of dairy products was too small. The declared preferences of milk and milk products did not correlate with the average consumption, except for milk and milk beverages. The greatest differences between the preferences, the frequency of consumption, the average consumption and the percentage of persons eating product was indicated in the case of fermented milk beverages.