The influence of stress factors on the plant can, on the one hand, lead to worse functioning of the plant and loss of its crop, but on the other, it can have a positive effect on the metabolism of compounds with documented ...

The formation of Maillard reaction products (MRPs) in gluten-free bread made from roasted and raw buckwheat flour was examined. The levels of phenolic compounds such as flavonoids (catechin, naringenin, quercetin, rutin, ...

The results of studies published in recent years indicate the broad biological activity of potato juice (PJ), which is a byproduct of the starch production process. Among the most frequently described activities are ...

The results of recently published studies indicate that potato juice is characterized by interesting biological activity that can be particularly useful in the case of gastrointestinal symptoms. Moreover, the studies ...

The biological activity of chocolates gains more and more attention of consumers. Its antioxidant properties depend, among other factors, mainly on the origin of cocoa and the characteristics that this origin gives to the ...

The oxidative stability of vegetable oils mainly depends on their fatty acid composition, their degree of unsaturation, and the presence of compounds with antioxidant activity. This paper reports on the effects of the ...

Potato protein is recognized as one of the most valuable nonanimal proteins due to the high content of essential amino acids. So far, it has not been used in human nutrition on a large scale due to technological limitations ...

Cricket powder, described in the literature as a source of nutrients, can be a valuable ingre- dient to supplement deficiencies in various food products. Work continues on the implementation of cricket powder in products ...

The production of chokeberry powder, an important functional additive in food, should exhibit both maximization of bioactive properties retention and minimization of energy consumption. The process of spray drying chokeberry ...