• The impact of the changes in surface properties of yeast biomass, Saccharomyces cerevisiae, on Pb2+ biosorption 

  Kordialik-Bogacka, Edyta; Diowksz, Anna (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2016)

  This study examines changes that occur in yeast cell surface properties during physical, chemical and mechanical treatment and their potential impact on the biomass uptake capacity for lead. As a result of biomass treatment, ...
• 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 ...
• Nickel – the use and influence on living organisms 

  Mielcarz, Lidia; Smolińska, Beata (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2016)

  Regardless the form, nickel is an element commonly used. Its numerous advantages make it irreplaceable in many industries. The widespread use of this element in different branches leads to increasing nickel penetration to ...
• 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 ...
• Quantum dots in food analysis 

  Majak, Iwona (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)

  Several potential, mainly medical applications of quantum dots (QDs), including nanodiagnostics, imaging, targeted drug delivery, and photodynamic therapy have been investigated to date. These fluorescent semiconductor ...
• 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 ...
• Availability of hydroxycinnamic acids from coffee after their supplementation to different kinds of food 

  Budryn, Grażyna; Zaczyńska, Dorota; Rachwał-Rosiak, Danuta (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)

  In novel foods containing different health-promoting components such as protein hydrolysates as well as plant extracts rich in polyphenols it is possible that peptides and phenolics interact and as a consequence the ...
• 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 ...
• Antioxidant properties of flours of different origins 

  Miśkiewicz, Karolina; Nebesny, Ewa; Rosicka-Kaczmarek, Justyna; Żyzelewicz, Dorota (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)

  Plant materials are a rich source of many biologically active compounds that can be applied to food products or intended for direct consumption. Among the plant products Among the plant products with a particularly high ...
• Antioxidant properties of clover sprouts (Trifolium pratense L.) depending on morphological part of the plant 

  Brzozowska, Ewelina; Gałązka-Czarnecka, Ilona; Krala, Lucjan (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)

  Trifolium L., leguminosae, well known as red, meadow, creeping or craw clover, is one of the most important fodder plant in Poland. Some authors suggest that nutritional and medicinal value of clover lies mainly in its ...
• Antioxidant and antiradical properties of extracts derived from cocoa bean 

  Żyzelewicz, Dorota; Bojczuk, Małgorzata (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)

  Plant phenolic compounds are important low molecular mass antioxidants coming from the diet. They are widely found in fruits, vegetables, cereals, tea, wine, chocolate and chocolate products and over the last few years ...
• Antioxidant activity of extracts from defatted and non-defatted flax (Linum usitatissimum L.) seeds 

  Brodowska, Katarzyna; Łodyga-Chruścińska, Elżbieta (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)

  Flax, Linum usitatissimum, is an annual plant and member of the Linaceae family [1]. Flax is rich in fats (41%), proteins (20%) and dietary fibre (28%). Seeds of flax are the richest source of alpha-linolenic acid, lignans ...
• Antioxidant activity of beers produced with unmalted quinoa and amaranth 

  Bogdan, Paulina; Kordialik-Bogacka, Edyta (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)

  Quinoa and amaranth are pseudocereals, which recently have received increased interest, as they are a good source of different nutrients, including proteins, vitamins and other biologically active compounds. They are also ...
• Antibodies as tools to detect free metal ions in food extracts and beverages: myth or reality? 

  Bartos, Adrian (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)

  Immunospecificity to free metal ions has been described in few scientific manuscripts. These rare instances include reports on antibodies with affinity towards soluble mercury (II) [1,2] or lead (II) [3]. This is contradictory ...
• Anti-oxidative Activity of Probiotic Lactobacillus rhamnosus 0908 Towards 2-Amino-3-methyl-3H-imidazo[4,5-f]quinoline (IQ) And 2-Amino-1-methyl-6-phenyl-1H-imidazo[4,5-b]pyridine (PhIP) 

  Nowak, Adriana (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)

  Nowadays, humans are exposed to increasingly harmful xenobiotic substances which diffuse from the contaminated environment to food. Additionally, thermal processing of food, especially of meat, gives rise to pyrolytic ...
• Activity of compounds of natural origin against Alicyclobacillus acidoterrestris, a common fruit juices contaminant 

  Tyfa, Agnieszka; Kunicka-Styczyńska, Alina; Dąbrowska, Justyna (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)

  Fruit product industry struggles with emerging problem of microbial contamination with Alicyclobacillus acidoterrestris. This acidothermophilic, soil-borne and sporeforming bacterium posses ability to survive commercial ...
• 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 ...
• Polyphenols Extracts as Inhibitors of Glycolytic Enzymes 

  Majewska, Iwona; Koziołkiewicz, Maria (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)

  An increasing number of people diagnosed with diabetes is connected with changes in life style and the carbohydrate-rich diet. Despite the existence of a pool of antidiabetic drugs, there is a need to find a new ...
• 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 ...
• Investigation of the Yield and Composition of Essential Oils of Culinary Herbs before and after Decontamination 

  Markowska, Joanna; Kalemba, Danuta; Libudzisz, Zdzisława; Polak, Elżbieta (Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2015)

  Herbs and spices are widely used in food industry due to the presence of nutrients and nonnutritive biologically active compounds. Their primary functions are to provide diversified taste, smell and colour to products. ...

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