Aluminum foil is used broadly in food preparation, mainly due to its usage simplicity and manipulation in the kitchen. The simplicity of aluminum foil usage and manipulation can be seen through the facts that aluminum foil is protecting food from the direct influence of heat and consequently it is slowing or stopping food drying, or … [Read more…]
The aim of the research was to measure the quality properties of cut apple pieces dipped in a pectin–cannabis flour coating during storage. The Granny Smith apple cultivar was used as the material in the research. Cut apple samples were stored in a refrigerator at +4 °C. During 4 days of storage, polyphenol content, antioxidant … [Read more…]
The aim of this study was color measuring of apple pieces packaged in the coating prepared from pectin and hemp flour water extract (HFE). The apple pieces of Granny Smith apples were packaged in the coating consisted of 1, 3 and 5 % of pectin, which was solved in the 5 % HFE. The color … [Read more…]
Colostrum is a substance, very often called „the first milk“, since in it produced 72 hours after delivery. The consumption of colostrum has increased recently due to its health beneficial composition. The health beneficial properties of colostrum are mainly connected with the content of bioactive colostrum proteins (IgG1, IgG2, IgM, IgA). These biologically active substances … [Read more…]
A large amount of by-product is created annually in the processing of watermelons and are being disposed of in most of the cases. The present study aimed to create a non-traditional product made of watermelon seed kernels and to analyse its stability and antioxidant potential during the 28 days of refrigerated storage. The obtained initial … [Read more…]
The sweet taste plays an important role in overall liking and enjoyment of food. The present study aimed to investigate the impact of spice addition on consumers‘ colour perception, smell and sweetness. The gradually sweetened rice (1 %, 3 % and 5 % of sugar added), as the main ingredient was supplemented with hot pepper, … [Read more…]
The main aim of the review was to evaluate and emphasize the main current knowledge about honey adulteration and to list possible proof methods. The importance of this issue is best explained by the fact that honey consumption is increasing constantly, same as honey price. This situation on the market is making a template conditions … [Read more…]
The aim of the work was to overview main issues and aspects of milk adulteration. Milk is certainly belonging to the staple type of food that is broadly worldwide consumed due to its nutritional properties. These nutritional properties are favorable for consumers when they consume milk as drink product or when milk is included to … [Read more…]
Meat consumption has been increasing constantly, not only because of more habitants but increment in per capita consumption is also noticeable. Meat is a good source of highly quality proteins, iron, other nutrients and bioactive substances. At the same time there are some concerns about adverse influence of meat on human’s health. The biggest concerns … [Read more…]
The aim of the study was to find correlation between olive oil color and pigments present in olive oil. The material of the experiment consisted out of different olive oil types (n = 22), including olive oil mixtures (refined olive oil + extra virgin olive oil) and extra virgin olive oils (multivarietal and monovarietal). RGB … [Read more…]