Ocena fizykochemiczna i sensoryczna soku pomarańczowego wzbogaconego sokiem z rokitnika lub pigwy DOI Open Access
Agnieszka Ryznar-Luty, Krzysztof Lutosławski

Żywność, Journal Year: 2023, Volume and Issue: 134(1), P. 132 - 143

Published: Jan. 1, 2023

Background. Orange juice has high taste acceptability among juices offered on the global market. Therefore, it appears to be a very good matrix for transferring functional ingredients. Both sea buckthorn and quince fruits are rich sources of health-promoting Incorporating them as an ingredient into other foods obtain could innovative approach in processing. The purpose this study was investigate effect addition or orange its selected sensory characteristics physicochemical parameters. research material consisted twofruit prepared by mixing volumetric ratio 4:1. levels total extract, pH, acidity, L-ascorbic acid antioxidant activity were marked juices. In addition, color determination carried out analysis performed. Results conclusion. enriched with had similar activity, compared juice, while content increased. resulting however, did not receive aroma approval panel. significantly change content, but positive value potential. overall quality two-fruit lower, evaluation pure differences perceived exceed 1.4 points. Quince can valuable component juice-based juice.

Language: Английский

Microbial succession and organic acid metabolism during spontaneous calamondin fermentation: The vital role of Pichia DOI
Hongjian Zhang,

Shuaiguang Liu,

Zewei Ma

et al.

Food Research International, Journal Year: 2025, Volume and Issue: 209, P. 116200 - 116200

Published: March 14, 2025

Language: Английский

Citations

0
The Association between Melatonin-Containing Foods Consumption and Students’ Sleep–Wake Rhythm, Psychoemotional, and Anthropometric Characteristics: A Semi-Quantitative Analysis and Hypothetical Application DOI Open Access
Mikhail F. Borisenkov, Sergey V. Popov, В. В. Смирнов

et al.

Nutrients, Journal Year: 2023, Volume and Issue: 15(15), P. 3302 - 3302

Published: July 25, 2023

Food is an important source of melatonin (MT), which belongs to a group known as chronobiotics, class substances that affect the circadian system. Currently, no studies have been conducted on how consumption foods containing MT (FMT) associated with indicators characterizing human In this study, we tested hypothesis FMT chronotype and social jetlag. A total 1277 schoolchildren university students aged M (SD) 19.9 (4.1) years (range: 16-25 years; girls: 72.8%) participated in cross-sectional study. Each participant completed online questionnaire their personal data (sex, age, height, weight, waist circumference, academic performance) sequence tests assess sleep-wake rhythm (the Munich Chronotype Questionnaire), sleep quality Pittsburgh Sleep Quality Index), depression level Zung Self-Rating Depression Scale). Study participants also modified food frequency only included (FMT). They were asked many they had eaten for dinner, constituting daily serving, past month. The during day (FMTday) at dinner (FMTdinner) was assessed using test. Multiple regression analyses performed association between studied indicators. We found higher FMTday values early (β = -0.09) less jetlag -0.07), better -0.06) lower levels -0.11), well central adiposity -0.08). Higher FMTdinner risk conclusion, obtained confirm adolescents young adults.

Language: Английский

Citations

5
Ocena fizykochemiczna i sensoryczna soku pomarańczowego wzbogaconego sokiem z rokitnika lub pigwy DOI Open Access
Agnieszka Ryznar-Luty, Krzysztof Lutosławski

Żywność, Journal Year: 2023, Volume and Issue: 134(1), P. 132 - 143

Published: Jan. 1, 2023

Background. Orange juice has high taste acceptability among juices offered on the global market. Therefore, it appears to be a very good matrix for transferring functional ingredients. Both sea buckthorn and quince fruits are rich sources of health-promoting Incorporating them as an ingredient into other foods obtain could innovative approach in processing. The purpose this study was investigate effect addition or orange its selected sensory characteristics physicochemical parameters. research material consisted twofruit prepared by mixing volumetric ratio 4:1. levels total extract, pH, acidity, L-ascorbic acid antioxidant activity were marked juices. In addition, color determination carried out analysis performed. Results conclusion. enriched with had similar activity, compared juice, while content increased. resulting however, did not receive aroma approval panel. significantly change content, but positive value potential. overall quality two-fruit lower, evaluation pure differences perceived exceed 1.4 points. Quince can valuable component juice-based juice.

Language: Английский

Citations

0