AGRIS

Plant breeders have been extremely successful at improving the yield of maize. Grain quality has received less attention; however, important advances have been made by breeders in this area as well. Maize with a wide range of compositions and fractions within the major grain components has resulted from breeders taking advantage of advances in biochemistry and genetics over the last fifty year ...

The aim of the work was the analysis of economical and organizational conditioning of food quality and safety regarding the binding legal regulations and the requirements of the system of quality management including fulfilling the consumer needs. Such an aim is a new one because of the comprehensive approach to the analysed problems which join the individual consumer requirements with the sys ...

In light of the analysis of the empirical material, it was also determined that a complex approach to the issue of food safety needed. Such an approach should take into consideration not only the legal regulations in relation to the food chain, reflecting the field to table approach, but also newly created table to filed approach and issues related thereto regarding health safety, the protecti ...

The studies conducted indicate that wheat grain from wheat varieties of the A and B quality groups, obtained from an ecological system of plant production may be raw material of full value for the production of flour for baking bread, Despite the somewhat poorer quality parameters of flour obtained in a direct baking value estimation, it is possible to obtain from such wheat bread of quality c ...

The thesis is dedicated to substantiating and developing a technology of making bread from the triticale wholemeal flour prepared of the grain with rye phenotype. The work deals with studying the chemical composition and baking properties of the triticale wholemeal flour. Found out is the expediency of making dough of this flour on thick starter cultures. Based on studying the effect of produc ...

The thesis is dedicated to substantiating and developing a technology of making bread from the triticale wholemeal flour prepared of the grain of the rye phenotype. The work deals with studying the chemical composition and baking properties of the triticale wholemeal flour. Found out is the expediency of making dough of this flour on thick starter cultures. Based on studying the effect of prod ...

In the experiment, we used propolis extract (200 mg per kg) in feed mixture during 40 days of feeding (experimental group) of Ross 308 chickens. Then, we evaluated technological properties of poultry meat stored by freezing at -18 deg C for 3 months. In the breast muscle, pH was 6.04 for control group and significantly lower (P less or equal 0.01) 5.86 for experimental group but without negati ...