CONTENTS FOOD 17 39 51 63 NUTRITION 103 125 POLISH

POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES
covered by BIOSIS, IFIS Publishing and CAS abstracts, and AGRO-Librex,
FROSTI, PSJC, AGRIS and Index Copernicus data bases
2007, Vol. 57, No. 1
CONTENTS
Toxins occurring in fish, crustacea and shellfish – a review.
B. Wysok, J. Uradziński, M. Gomółka-Pawlicka ............................................................................................................................. 5
Proteins of meat as a potential indicator of its quality – a review.
E. Pospiech, B. Grześ, B. Mikołajczak, E. Iwańska, A. Łyczyński ................................................................................................. 11
FOOD
Influence of selected additives on colloid stability of alcoholic emulsion creams.
T. Tarko, T. Tuszyński .................................................................................................................................................................... 17
Egyptian balady bread and biscuit quality of wheat and triticale flour blends.
A.A. Yaseen, Abd-El-Hafeez, A. Shouk, M.M. Selim ..................................................................................................................... 25
Changes of selected quality attributes of Edam cheese with various fat contents during storage.
M. Jasińska, I. Dmytrów, A. Stradomski ....................................................................................................................................... 31
Determining the quality of milk from cows fed on feed supplements enriched with enzymes and vitamins
and its suitability for cheesemaking.
A. Sederevicius, K. Lukauskas, S. Urbiene, J. Balsyte................................................................................................................... 39
Quality of savoy cabbage stored under controlled atmosphere with the addition of essential oils.
L. Krala, M. Witkowska, A. Kunicka, D. Kalemba ....................................................................................................................... 45
Particle size distribution of re-used carbonation mud.
E. Sarka, Z. Bubnik, P. Kadlec ...................................................................................................................................................... 51
Technological value of osmotolerant yeast isolated from high-sugar pear juices.
E. Pogorzelski, M. Kobus, K. Kowal, E. Kordialik-Bogacka, A. Wilkowska, W. Ambroziak .......................................................... 57
Comparison of texture and structure of ST (Semitendinosus) muscle of Black-White cattle crossbreds
with Charolaise, Marchigiana, Piemontese and Chianina and its susceptibility to massaging.
K. Lachowicz, H. Kamieniecki, L. Gajowiecki, J. Wójcik, K. Szarkowski, M. Sobczak, J. Żochowska-Kujawska,
M. Kotowicz, A. Żych ..................................................................................................................................................................... 63
Sorption properties of osmotically-dehydrated and freeze-dried, strawberries.
M. Janowicz, A. Lenart, W. Idzikowska ......................................................................................................................................... 69
Application of the conductometric method for differentiation of proteins and peptides.
D. Mierzejewska, K. Marciniak-Darmochwał, H. Kostyra, B. Rudnicka ....................................................................................... 77
Comparison of polyphenolic composition of extracts from honeysuckle, chokeberries and green tea – a short report.
S. Frejnagel .................................................................................................................................................................................... 83
Chromatographic separation of phenolic compounds from rapeseed by SE-HPLC – a short report.
M. Karamać, A. Kosińska, A. Rybarczyk, R.B. Pegg ..................................................................................................................... 87
Isolation and purification of individual gliadin proteins by preparative acid polyacrylamide gel electrophoresis
(A-PAGE) for allergenic research.
J. Waga, J. Zientarski .................................................................................................................................................................... 91
NUTRITION
Effect of flavour enhancers on the occurrence of sensory-specific satiety in humans depending on their sex and age.
G. Galiński, J. Gawęcki, M. Jeżewska ........................................................................................................................................... 97
Beneficial effects of soybean protein and isoflavone extract supplementation on bone density
and plasma lipids in female rats.
K.Z. Ghanem ............................................................................................................................................................................... 103
Effect of goitrogenic alliloisothiocyanate on thyroid hormones and serum lipid profile in rats.
R.B. Kostogrys, P.M. Pisulewski, A. Pecio ................................................................................................................................... 109
Factors influencing the choice and perceptions of yoghurts among old people living in Warsaw.
K. Kozłowska, A. Szczecińska, W. Roszkowski, A. Brzozowska, M. Raats, M. Lumbers ............................................................. 115
Effect of vitamin E in swine diet on animal growth performance and meat quality parameters.
P. Niculita, M.E. Popa, M. Ghidurus, M. Turtoi .......................................................................................................................... 125
Instruction to Authors .............................................................................................................................................................. 131
Spis treści
2007, Vol. 57, No. 1
Toksyny występujące w rybach, skorupiakach i mięczakach – artykuł przeglądowy.
B. Wysok, J. Uradziński, M. Gomółka-Pawlicka ............................................................................................................................. 5
Białka mięsa jako potencjalny wskaźnik jego jakości – artykuł przeglądowy.
E. Pospiech, B. Grześ, B. Mikołajczak, E. Iwańska, A. Łyczyński ................................................................................................. 11
ŻYWNOŚĆ
Wpływ wybranych dodatków na trwałość koloidalną alkoholowych kremów emulsyjnych.
T. Tarko, T. Tuszyński .................................................................................................................................................................... 17
Egyptian balady bread and biscuit quality of wheat and triticale flour blends.
A.A. Yaseen, Abd-El-Hafeez, A. Shouk, M.M. Selim ..................................................................................................................... 25
Zmiany wybranych cech jakościowych sera Edam o różnej zawartości tłuszczu w czasie jego przechowywania.
M. Jasińska, I. Dmytrów, A. Stradomski ....................................................................................................................................... 31
Determining the quality of milk from cows fed on feed supplements enriched with enzymes and vitamins
and its suitability for cheesemaking.
A. Sederevicius, K. Lukauskas, S. Urbiene, J. Balsyte................................................................................................................... 39
Jakość kapusty włoskiej przechowywanej w kontrolowanej atmosferze z dodatkiem olejków eterycznych.
L. Krala, M. Witkowska, A. Kunicka, D. Kalemba ....................................................................................................................... 45
Particle size distribution of re-used carbonation mud.
E. Sarka, Z. Bubnik, P. Kadlec ...................................................................................................................................................... 51
Wartość technologiczna osmotolerancyjnych drożdży wyodrębionych z wysokosłodzonych soków gruszkowych.
E. Pogorzelski, M. Kobus, K. Kowal, E. Kordialik-Bogacka, A. Wilkowska, W. Ambroziak .......................................................... 57
Porównanie struktury i tekstury mięśnia ST krzyżówek rasy czarni białej z rasami Charolaise, Marchigiana,
Piemnotese i Chianina oraz jego podatności na proces masowania.
K. Lachowicz, H. Kamieniecki, L. Gajowiecki, J. Wójcik, K. Szarkowski, M. Sobczak, J. Żochowska-Kujawska,
M. Kotowicz, A. Żych ..................................................................................................................................................................... 63
Właściwości sorpcyjne truskawek odwadnianych osmotycznie i suszonych sublimacyjnie.
M. Janowicz, A. Lenart, W. Idzikowska ......................................................................................................................................... 69
Zastosowanie konduktometrii do różnicowania białek i peptydów.
D. Mierzejewska, K. Marciniak-Darmochwał, H. Kostyra, B. Rudnicka ....................................................................................... 77
Porównanie składu fenolowego ekstraktów z jagody kamczackiej, aronii i herbaty – krótki komunikat.
S. Frejnagel .................................................................................................................................................................................... 83
Chromatograficzny rozdział związków fenolowych rzepaku metodą SE-HPLC – krótki komunikat.
M. Karamać, A. Kosińska, A. Rybarczyk, R.B. Pegg ..................................................................................................................... 87
Izolowanie i oczyszczanie alergizujących białek gliadynowych metodą elektroforezy preparatywnej (A-PAGE).
J. Waga, J. Zientarski .................................................................................................................................................................... 91
ŻYWIENIE
Wpływ intensyfikatorów smaku na występowanie zjawiska sytości sensorycznie specyficznej u ludzi
w zależności od ich płci i wieku.
G. Galiński, J. Gawęcki, M. Jeżewska ........................................................................................................................................... 97
Beneficial effects of soybean protein and isoflavone extract supplementation on bone density
and plasma lipids in female rats.
K.Z. Ghanem ............................................................................................................................................................................... 103
Wpływ goitrogennego alliloizotiocyjanianu na poziom hormonów tarczycy i lipoprotein w surowicy krwi szczura.
R.B. Kostogrys, P.M. Pisulewski, A. Pecio ................................................................................................................................... 109
Czynniki wpływające na wybór i postrzeganie jogurtów przez osoby starsze mieszkające w Warszawie.
K. Kozłowska, A. Szczecińska, W. Roszkowski, A. Brzozowska, M. Raats, M. Lumbers ............................................................. 115
Effect of vitamin E in swine diet on animal growth performance and meat quality parameters.
P. Niculita, M.E. Popa, M. Ghidurus, M. Turtoi .......................................................................................................................... 125
Instrukcja dla Autorów .................................................................................................................................................. 131
Subscription
2007 – One volume, four issues per volume. Annual subscription rates are: Poland 130 PLN, all other countries 50 EUR. Prices are subject
to exchange rate fluctuation. Subscription payments should be made by direct bank transfer to Bank Gospodarki Żywnościowej, Olsztyn,
Poland, account No 17203000451110000000452110 SWIFT code: GOPZPLWOLA with corresponding banks preferably. Subscription
and advertising offices at the Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, ul. J. Tuwima 10,
10-747 Olsztyn, Poland, tel./fax (48 89) 523 46 70, fax (48 89) 524 01 24, e-mail: [email protected]; www.pan.olsztyn.pl/journal/