Wyświetlanie pozycji 1-12 z 12

    • 5-Hydroxymethylfurfural Content in Selected Food Products 

      Mańkowska, Dorota; Majak, Iwona; Łącka, Agata; Słownianek, Marta; Bartos, Adrian; Leszczyńska, Joanna (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
      5-hydroxymethylfurfural (HMF) is a common component of heat treated, drying or stored for a long time food products. It is an intermediate product formed in the Maillard reaction as a result of thermal dehydration of ...
    • 5-hydroxymethylfurfural content in selected gluten- and gluten-free cereal food products 

      Mańkowska, Dorota; Majak, Iwona; Bartos, Adrian; Słowianek, Marta; Łącka, Agata; Leszczyńska, Joanna (Lodz University of Technology Press, 2017)
      5-Hydroxymethylfurfural (HMF) was determined with HPLC method in forty one food samples, including gluten-free, breakfast cereals and bakery products. The highest concentration of HMF was found in wheat bread with cranberries ...
    • Accumulation of metal ions in selected plants from Brassicaceae and Lamiaceae families 

      Szczodrowska, Agnieszka; Kubalt, Kamila; Smolińska, Beata; Leszczyńska, Joanna (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2016)
      This paper examines the accumulation of metal ions from soil in selected edible plants belonging to the Brassicaceae and Lamiaceae families. The effect of metal ions on factors, such as growth and morphology are also ...
    • Antioxidants as a defensive shield in thyme (Thymus vulgaris L.) grown on the soil contaminated with heavy metals 

      Kubalt, Kamila; Leszczyńska, Joanna (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2016)
      The objective of this study was to investigate the effect of excessive concentration of selected heavy metals - nickel, copper and zinc on aromatic plants Thymus vulgaris. The present work examines the concentration of ...
    • Application of HPLC-APCI-MS for sensitive determination of bioactive amines in fish-based food products intended for infants and young children 

      Czajlowska-Mysłek, Anna; Leszczyńska, Joanna (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
      The presence of bioactive amines (BA) such as putrescine (PUT), cadaverine (CAD), histamine (HIS), tyramine (TYR), spermidine (SPD) and spermine (SPM) in food products intended for infants and young children should be ...
    • The contamination of soil with metal ions and a content of biologically active compounds in the selected consumer plants 

      Szczodrowska, Agnieszka; Kubalt, Kamila; Smolińska, Beata; Leszczyńska, Joanna (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
      Soil has been habitually the most common sink for wastes containing heavy metals [1]. Higher metal ions concentration in plants caused several physiological and biochemical disorders including reduced growth and yield, ...
    • Evaluation of elimination diets, applied in allergy and food intolerance treatment in children 

      Pytasz, Urszula; Leszczyńska, Joanna; Przysławski, Juliusz; Szałapska, Małgorzata; Lewiński, Andrzej (Lodz University of TechnologyPolitechnika Łódzka, 2010)
      Data of an evaluation of daily alimentary rations in 49 children, aged between 1 and 3 years, with food allergy and in children with both allergy and food intolerance, was compared with 25 healthy controls. Thai evaluation ...
    • Immobilized antibodies for biosensoric detection of protein food allergens in grocery products 

      Bartos, Adrian; Leszczyńska, Joanna (Lodz University of TechnologyPolitechnika Łódzka, 2010)
      The following work describes theoretical background for antibody immobilization and exemplifies solutions, which can be applied when designing a test for the presence of food allergens in groceries. Symptoms of an allergy ...
    • Immunoreactivity of chemically cross-linked gluten and hydrolysates of wheat flour 

      Majak, Iwona; Leszczyńska, Joanna; Łącka, Agnieszka (Lodz University of TechnologyPolitechnika Łódzka, 2011)
      The immunoreactivity of gluten and wheat flour proteins crosslinked with chosen chemical reagents was investigated. Native proteins and flour hydrolysates subject to enzymatic proteolysis with collagenase and subtilisin ...
    • New Allergens of Anise and Caraway 

      Słownianek, Marta; Leszczyńska, Joanna (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
      Spices are widely used in cuisine around the world to improve taste and smell values of many dishes and products and are a simple way to achieve good health due to the presence of certain compounds, active substances and ...
    • Presence of Some Panallergens in Tomatoes from Organic and Classic Cultivations 

      Słownianek, Marta; Skorupa, Marta; Leszczyńska, Joanna (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
      Tomato (Lycopersicon esculentum Mill.) is probably the most commonly consumed vegetable worldwide. Although it contains a wide array of beneficial health nutrients and antioxidants, it may also cause adverse allergic ...
    • Spices from Lamiaceae as a source of biologically active compounds 

      Kubalt, Kamila; Mańkowska, Dorota; Leszczyńska, Joanna (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)
      Herbs and spices are often added to food not only to improve the taste and smell, but also facilitate digestion and improve human health. Many spices contain high levels of polyphenolic compounds and demonstrate high ...