Effect of process cooking on dietary fiber content in lentil (Lens culinaris) from Poland

Legumes, including lentils are characterized by a high nutritional value, but their importance in Poland is low. Leading producers of lentils are Canada, India, Turkey and the United States [1]. In Poland, only recently we appreciate its importance in the diet. Lentil is one of the richest sources of vegetable protein, fiber, vitamins C, PP and group B, and also contains calcium, phosphorus, iron, and folic acid. It has a beneficial effect on spleen, pancreas and stomach, it strengthens the activity of the kidneys and adrenal glands. It lowers cholesterol and prevents sudden increases of blood sugar

Predgovor. Životopis Aleksandre Horvat. Bibliografija radova Aleksandre Horvat

U knjizi su okupljeni radovi dvadeset i jednog vrsnog stručnjaka koji su surađivali s Aleksandrom Horvat u raznim hrvatskim, ali i inozemnim projektima i raspravama. Njihovi tekstovi, napisani posebno za ovu prigodu, tematiziraju one misli i ideje koje je Aleksandra Horvat, zaokupljena stvarnošću, a vođena svojom vizijom, promicala u svojem znanstvenom, stručnom radu, ali i u neposrednom djelovanju u knjižničarstvu. Vjerujemo da će svojom kvalitetom ti tekstovi pridonijeti daljnjem razvitku profesije i djelatnosti

Estabilidad oxidativa de manteca y aceite de girasol suplementados con extractos de café bajo condiciones de almacenamiento

The oxidative stability of sunflower oil and lard supplemented with water extracts of green and roasted, Arabica and Robusta coffee beans was estimated. A decrease in the rate of fat oxidation reactions during the storage of samples for 12 weeks at ambient temperature which resulted from the addition of coffee extracts was evaluated using standard chemical methods such as the determination of peroxide and p-anisidine value and the assays of conjugated dienes and trienes as well as physical methods such as the determination of thermal profile by DSC. The sensory properties of all fat samples were also determined. These measurements showed that 0.1% water coffee extracts in fats decreased (p green Arabica > roasted Robusta > roasted Arabica.La estabilidad oxidativa de manteca y aceite de girasol suplementados con extractos acuosos de granos de café verde o tostado Arábica y Robusta fue estimada. Un descenso en la velocidad de las reacciones de oxidación de la grasa durante el almacenamiento de las muestras durante 12 semana a temperatura ambiente, que resulto de la adición de los extractos de café, fue evaluada usando métodos químicos estándares tales como la determinación de peróxidos y el índice de paranisidina y ensayos de dienos y trienos conjugados, así como métodos físicos tales como la determinación del perfil térmico por DSC. También las propiedades sensoriales de todas las grasas fueron estimadas. Estas medidas mostraron que extractos acuosos de café al 0.1% en la grasa decrecieron (p Arábica verde > Robusta tostado > Arábica tostado

Sensory Evaluation of Pralines Containing Different Honey Products

In this study, pralines manufactured by hand were evaluated sensorially. These pralines were obtained from dark chocolate containing 60% cocoa components, filled with Apis mellifera carnica Poll drone larvae, blossom honey and a blossom honey/pollen mixture from the protected region of Stara Planina-Eastern Serbia (a specific botanical region). The objectives of this study were investigations related to the use of sensory analysis for quality assessment of new functional products with potential benefits for human health, in particular of desserts based on dark chocolate pralines filled with different bee products characterized by a specific botanical and geographic origin, as well as of their storage properties and expected shelf life. Sensory quality (appearance, texture, odor and taste were evaluated by a group of experienced panelists immediately after the production (day 0), and then after 30, 90 and 180 days of storage under ambient conditions (temperature 18–20 °C). The results were statistically analyzed by the two-factorial analysis of variance (MANOVA) and with the LSD-test. It is possible to conclude that the storage time and composition of dark chocolate pralines containing different honey-bee products have statistically highly significant (p < 0.01) influence on the sensorially evaluated properties of pralines

AN AUGER ELECTRON SPECTROSCOPIC AND KINETIC STUDY OF THE REACTION OF SULFUR DIOXIDE WITH ATOMICALLY CLEAN LITHIUM SURFACES.

The growth of the layer formed on atomically clean lithium metal upon exposure to SO₂ gas is sequentially studied by controlling the quantity of gas reacted with the surface in a specially constructed vacuum system. A Fast Fourier Transform algorithm for the removal of instrumental broadening, and quantized and inelastic electron loss processes from the background of an Auger spectrum is presented. The deconvolved peaks for the S(LMM) and O(KKL) valence transitions are used to determine the molecular composition of the layer at each stage of its formation. The associated peak areas give the quantity of SO₂ reacted with the surface and the relative amounts of sulfur and oxygen present in each layer. The results indicate that two distinct layers of different composition are formed. The lower layer is a complete monolayer of Li₂O/Li₂S in a two-to-one ratio. The upper layer is thicker and consists of LiS₂O₄ and LiS₂O₃ in a 50% mixture. The formation of the upper layer is observed only after exposures of the surface to partial pressures of SO₂ greater than one millitorr. A model to explain the formation of the two layers and the observed pressure dependence is given. A flow method is used to study the kinetics of the Li-SO₂ reaction at submonolayer coverages. The pressure in a reaction vessel is monitored as a function of time when a fresh Li surface is exposed. A reaction order between 0.5 and 0.9 results, indicating that the surface of the scraped Li is energetically heterogeneous with respect to sites available for adsorption. An Arrhenius plot of the data indicates that the activation energy for the dissociative chemisorption to form the first monolayer lies between 2 and 5 kcal/mole. The sources for site heterogeneity and the activation energy are discussed. The resulting molecular model is used in combination with preliminary electrochemical results to compare the gas phase layer with the film formed on Li anodes in the Li/SO₂ ambient temperature battery. The model proves to be useful in explaining storage and discharge characteristics of the battery that are due to the presence of the anodic film